Georgian Potato Soup

Ingredients

6 potatos
60 gr onions
34 gr scallions
240 ml apple sauce
60 ml apple juice
700 ml chicken stock
700 ml vegetable stock
300 ml cream
60 gr cottage cheese
55 gr raisins
1 garlic clove
90 gr apricots
20 gr flour
1 gr cumin
10 ml dry mustard
1 gr pepper
8 gr pepper flakes
6 gr salt
2 gr dill
2 gr parsley
24 gr carrots

Instructions

Mix 1 cup of the cream, the cottage cheese, & the flour in mixing bowl. Beat until smooth then blend in the remianing cream. This can be done by hand, with a hand mixer, or in a blender. Set aside in refrigerator. Mix all of the spices together and divide into 2 equal portions. Take a large, heavy pot and place on HIGH heat for 3-4 minutes. Add the vegetables except for 2 cups of the diced potatos. and 1 of the spice portions. Stir and cook over the High heat for 4-6 minutes being sure to scrape the crusts that form on the bottom of the pot. Add the apple juice and then the apple sauce. Stir & cook for 2-3 minutes then add the stock, the other spice portion. Cook while stirring for dozen minutes. Remove and either rice the mixture or puree it in a blander until it is smooth. Return to the pot, add the 2 cups of diced potatos, bring to a boil, reduce heat to Low, stir well, cover and cook for 15 minutes. Add more stock if more liquid is need. Blend in the cream mixture and continue to cook stirring as you do for 3-4 minutes. ORIGIN: Dr. Myra Rostinisa, Tblisi-Goergia, circa 1995