Tag: carrots

Csókakői Kolbászleves – Hungarian Sausage Soup Recipe with Vegetables and Poached Egg

Ingredients (4 servings):

  • 3 medium carrots
  • 1-2 medium parsley root
  • 1 smaller celery root
  •  small turnip
  • 1 onion
  • 6 tbsp of oil
  • 1 small bouquet of parsley
  • 1.5 litres of bone soup (can be made from soup cubes)
  • half a lemon’s juice
  • salt and freshly ground black pepper to taste
  • vinegar
  • 4 eggs
  • 1 heaped tablespoon of flour
  • 150 grams of sour cream
  • 20 dkg Csabai Hungarian sausage

Preparation method:

  1. Cut the carrots, parsley root, celery and turnip into 1-2 cm cubes.
  2. Chop roughly the onion.
  3. Chop roughly the parsley leaves.
  4. Slice the sausage into 1/2 cm thick.
  5. Heat the oil in large soup pot and sweat the chopped onions until translucent.
  6. Add the sausages and fry for another 3-4 minutes.
  7. Add the diced vegetables and stir fry them for 7 minutes.
  8. Add the bone broth, lemon juice, chopped parsley leaves, season with salt and freshly ground, bring to boil. Cook for 30 minutes or until the vegetables are cooked through.
  9. Meanwhile, prepare the poached eggs. In a smaller pot bring to boil salted water with vinegar.
  10. Over low heat, add the eggs one by one. Spoon the whites around the yolk to make them more perfect and stir the water to move them around.
  11. Cook for 2 minutes and remove with a slotted spoon. Keep them in lukewarm water until serving.
  12. Mix smoothly the flour with the sour cream, add a bit cold water if too thick. Add a ladle of soup from the hot pot, stir it well and then pour it into the soup pot and cook for 2-3 more minutes stirring.
  13. Serve the soup in large saucers, topped with a poached egg in each.

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

Ludaskása – Hungarian Goose Risotto with Green Peas, Mushrooms and Vegetables Recipe

Ingredients:

  • 1,5 kg goose innards and PARTS: wings, neck, gizzards, hearts, even carcass
  • 3-4 medium carrots
  • 2 parsley roots
  • 1 parsnip root
  • 1 large purple onion
  • 2-3 garlic cloves
  • 100 g green peas (it can be frozen or fresh)
  • 100 g mushrooms
  • 350 g rice
  • 2-3 tablespoons goose fat
  • salt, pepper, parsley leaves

Preparation method:

  1. Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.
  2. Cover them with about 3 litres of cold water and start cooking it.
  3. Wash and clean thoroughly the root vegetables and dice them into larger pieces.
  4. When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
  5. Keep cooking over low heat until the meat is cooked.
  6. Filter the soup’s broth and set aside its fat.
  7. Dice the vegetables into bigger cubes.
  8. Brown these dices veggies in some goose fat for a few minutes.
  9. Bone the meat and cut it into bigger pieces.
  10. Fry the rice in goose fat until translucent, glassy like.
  11. Add the green peas and fill up with about a litre of the goose stock, cover and simmer over low heat.
  12. Fry the mushrooms and the goose parts in the goose fat.
  13. When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
  14. Serve while hot sprinkling some chopped parsley leaves on top.

Welsh Cawl – Mutton and Vegetables Soup Recipe

Ingredients (4 servings):

  • 1.5 kg lamb neck and shoulder
  • salt and pepper to taste
  • 5 medium potatoes
  • 3 medium carrots
  • 1 large parsnip
  • 1/2 swede otherwise called rutabaga – I could not find it, so I had to skip it even though it’s one of the main ingredients 😉
  • 1 leek
  • a quarter of large celery root or a whole small one
  • 3 small kohlrabi

Preparation method:

  1. Heat the water in a large cooking pot, add the lamb pieces, season with salt and black peppercorns. Simmer for an hour, until the meat is tender.
  2. Meanwhile, prepare the vegetables:
  3. Peel the potatoes and cut into large cubes.
  4. Peel the parsnip and cut into large cubes.
  5. Peel the kohlrabi and cut into large cubes.
  6. Peel the celery root and cut into large cubes.
  7. Clean the carrots and cut into large cubes.
  8. When meat is cooked, take it out of the pot and cut it into pieces the same size as the vegetables.
  9. Add all root vegetables, cubed mutton and leave them to simmer for 45 minutes.
  10. Slice the leek into 1 cm slices, both the green and white parts.
  11. Add the sliced leeks to the soup pot, season with salt and freshly ground black pepper to taste and cook it for 15 minutes.
  12. Serve hot.