Category: Ethnic

Bramboracka – Czech Recipe – Potato Soup with Mushrooms and Sausage

Ingredients:

  • 3 Czech sausages
  • 5 large potatoes
  • 1 large onion
  • 4 medium carrots
  • 3 celery stalks
  • 500 g portobello mushrooms
  • 1/2 red bell pepper
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • 4 tablespoons butter
  • 2 tablespoons flour
  • 6 garlic cloves
  • 2 tablespoons marjoram
  • salt and pepper to taste

Preparation method:

  1. Slice the sausages into 1 cm thick pieces.
  2. Cut the potatoes into small cubes.
  3. Chop the onion.
  4. Slice the mushrooms.
  5. Slice the carrots.
  6. Slice the celery stalks.
  7. Slice the red bell pepper.
  8. Crush the garlic cloves in a mortar and pestle together with the marjoram.
  9. In a large stock pot or dutch oven, add the onion and polish sausage and cook on medium for 8-10 minutes.
  10. Add the cubed carrots, celery and parsnips and cook for 5 minutes more, stirring often.
  11. The juice of the vegetables and the polish sausage should be enough to keep them from sticking, but if necessary, add 1-2 Tbsp of butter.
  12. Then add the mushrooms, water, caraway seeds and bay leaves and cover.
  13. Cook for 30 minutes. Serve hot.
  14. Melt the butter in a large pan, add 2 tablespoons of flour and whisk until lightly browned.
  15. Add one cup of cold water and whisk until flour makes a thick paste.
  16. Add this flour mixture to the soup, stir well and cook for another few minutes.
  17. Serve hot.

Roasted Lemon-Black Salsify – Belgian Recipe


Ingredients (2 servings):

  • 500 g fresh salsify roots
  • 1 lemon
  • 100 ml dry white wine
  • 2 tbsp olive oil
  • 1 bunch of parsley leaves chopped
  • 25 g butter
  • pepper and salt to taste

Preparation method:

  1. Rinse and brush the salsify because the roots can be very sandy and dirty.
  2. Peel the salsify roots using a vegetable peeler.
  3. Squeeze the juice of half lemon in a bowl with cold water.
  4. Add immediately the peeled salsify in this lemony water to avoid their oxidation, that would turn them yellow.
  5. Cut the salsify into 5 cm pieces.
  6. Heat the oil in a frying pan. Add the salsify pieces, season with salt and freshly ground black pepper.
  7. Stir fry over high heat for about 5 minutes.
  8. Add the rest of the lemon juice and white wine and cook until most of the liquid is evaporated.
  9. Transfer the salsify to an ovenproof dish, season with some more freshly ground black pepper. Add some knobs of butter over the salsify.
  10. Roast the salsify in a preheated oven at 200°C for 40 minutes until golden brown and softened.
  11. Chop the parsley leaves.
  12. Add the roasted salsify in a bowl with the chopped parsley leaves and the juices from the roasting pan. Toss them around a bit.
  13. Serve them hot.

Lohikeitto – Finnish Salmon Soup Recipe

Ingredients (4-6 servings):

  • 500 g salmon fillet
  • 50 g butter
  • 1 large onion
  • 1 l fish stock, or other stocks, or water
  • 3-4 potatoes
  • 2 carrots
  • 1 bunch of fresh dill leaves
  • 200 ml heavy cream
  • 1/4 teaspoon allspice
  • salt and pepper to taste

Preparation method:

  1. Skin the salmon fillet and cut them in 2 cm cubes.
  2. Slice the carrots.
  3. Peel and dice the potatoes.
  4. Chop the onion.
  5. Chop the dill leaves.
  6. Melt the butter in a pot and saute the chopped onions for about 5 minutes, until softened.
  7. Meanwhile, prepare the stock: cook the mackerel in about 1-1.5 litres of water for about 10 minutes until the fish is cooked through.
  8. Reserve the fish for separate consumption, we’ll use only the stock for the recipe.
  9. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  10. Add to the pot the salmon skin, cubed potatoes, sliced carrots and the fish stock.
  11. Cook for 10-15 minutes, until the potatoes and carrots are cooked. Remove the salmon skin.
  12. Add to the soup pot the cubed salmon, the cream, half of the chopped dill and cracked allspice.
  13. Bring back to boil and simmer over low heat a few minutes, until the fished is just cooked. Season with salt and freshly ground black pepper to taste.
  14. Serve hot with some extra chopped dill on top.