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Cream of Corn Soup with Vegetables

Cream of Corn Soup with Vegetables
4–7 servings

1.5-2 liters of water

120 g of packaged Makfa cornmeal

5 potatoes

1 carrot

1 onion

20 g of butter

any greens to serve (optional)


freshly ground black pepper

1 hour 15 mins

Additional properties For kids


1. Pour water in a saucepan, bring to a boil, add salt.

2. Place the cornmeal into the water, bring to a boil again, reduce heat and cook with a lid half-open for 35-40 minutes until ready.

3. When the porridge will be almost ready, peel and cut the vegetables into 1-1.5 cm cubes. Place the vegetables in the soup, add more salt and sugar if necessary, cook for 20 more minutes.

4. Add butter and chopped greens if desired, and serve.

Cuisine Russian cuisine
Dish type Soups and Salads