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Posts Tagged ‘carrots’

Szczawowia Zupa (Sorrell Soup)

March 28th 2010 Posted at Soups
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Make a stock out of all the veges you have – with garlic, until carrot is very soft

Strain and leave only stock.

Wash all the leaves of the sorrell – about 20 leaves. (From mum’s garden) Chop making sure they are not stringy and put into stock (onion and carrots can remain in stock). Boil for 2 minutes.

When it cools, then blend in blender.
Return and almost bring to boil, in order to thicken with flour and aster mixture (pre mixed, and tinnily poured). Add cream and dill when ready to serve. Can be served in cups with garlic bread, or in bowl with chopped hard boiled eggs or potatoes.

Barszcz

March 28th 2010 Posted at Soups
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Take all veges, carrots, parsnips, onion, garlic, celery, leek, dried mushroom, and bay leaves and pimento, 1-2 cabbage leaves or heart of the cabbage. Capsicum. Seasoning, salt, stock cube or vegetta.

Bring to boil and simmer for 1.5 hours. Strain and throw away veges leaving a clear broth.

Boil chopped beetroots and when cooked, strain and leave clear broth (recycle the beetroot for a beet salad).

Add juice from 1 large can of whole beetroots. Mix the two broths plus canned juice from beets together.

Chop fresh garlic into this broth – 5 cloves (or more to taste)

Warm till very hot, but do not bring to boil. (will lose flavour). Can add dried mushrooms, caraway seed and continue seasoning to taste, even adding sugar to taste.

(for perfect taste, add 1 sache per 3 litres with the originally created vegetable, added while still very hot broth ‘kucharek barszcz czerwony’ available at Gaganis.

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