Tag: celery

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.

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.

Menudo – Mexican Hangover Soup with Tripe and Turkey Recipe

Ingredients (8-10 servings):

  • 1.5 kg tripe precooked
  • 1.5 kg turkey wings
  • 3 medium onions
  • 3-4 bay leafs
  • 1 bulb of garlic
  • 3 green chilli peppers
  • 3 celery stalks
  • 200 g tomato puree
  • 1 tablespoon oregano
  • 1 tablespoon sweet paprika
  • 2 limes
  • 1 kg of oyster mushrooms
  • 1 medium red onion for garnishing
  • a bunch of parsley or coriander leaves for garnishing
  • salt and pepper to taste.

Preparation method:

  1. Wash the tripe in 1-2 bowls of fresh water.
  2. Chop the onions. Or even if you just clean them, they will dissolve during the hours of boiling.
  3. Disjoint the turkey wings.
  4. Clean the garlic cloves.
  5. Add the tripe to a large cooking pot ( I used an open fire kettle because I cooked outside). Fill with enough water to cover it. Start cooking.
  6. Add the turkey pieces, onion, garlic and bay leaves.
  7. Grille the green chilli peppers, turning them a few times, until a bit charred on all their sides.
  8. Chop the grilled chilli peppers.
  9. Cut the celery stalks in smaller pieces to fit the pot and add to the soup.
  10. Season with the sweet and hot paprika.
  11. Add the tomato puree and season with the oregano and some extra paprika if needed. 
  12. Slice roughly the mushrooms to have sort of a similar shape with the tripe.
  13. When the tripe and turkey have cooked for about 90 minutes, add the chopped mushrooms to the kettle with the soup and continue to cook until the mushrooms are cooked, about another 30 minutes.
  14. Slice thinly the red onions.
  15. Chop the parsley.
  16. Cut the remaining lime into wedges.
  17. When the soup is cooked, serve while hot in soup bowls garnished with some chopped parsley (coriander/cilantro if you like it, but I do not 🙂 ), some slices of red onion and a wedge of lime.