February 9, 2018 by Varga László
Ingredients (4 servings):
- 2 boneless breasts, around 600 g
- 1 large onion
- 5 garlic cloves
- 2 kg medium potatoes
- 2 ears fresh corn
- 1 bunch coriander leafs
- 1 bunch green onions
- 2 tablespoons dried guascas, optional, i couldn’t find it
- 2 avocadoes
- 1/2 cup sour cream
- 2 tablespoons drained capers
- salt and pepper to taste
- Chop the onion roughly.
- Chop the garlic.
- Peel the potatoes and cut them into 2 cm cubes.
- Cut the corn ears crosswise into 3-4 pieces each.
- Pit and slice thinly the avocados.
- Cut the chicken breasts into smaller pieces.
- Place the chicken in a large soup pot, top with the diced potatoes, onion, garlic, green onions, half of the coriander leafs and corn.
- Pour enough water to cover them all, season to taste with salt freshly ground black pepper and raise the heat to high.
- When the soup starts to boil, lower the heat to medium-low and simmer for about 45 minutes or until the chicken is tender.
- Set aside the chicken to a plate and let it cool enough to handle. If you had skins and bones on the breasts, discard them.
- Tear the chicken breasts into smaller strips.
- Remove the green onions and coriander leaves from the broth and discard.
- Place the shredded chicken on the bottoms of large soup dishes, ladle over the rich soup with potatoes and a piece of corn.
- Top it with two spoonfuls of sour cream, some chopped coriander leafs, capers and avocado slices.
Category Chicken, Ethnic, Soup | Tags: avocado,capers,chicken,Columbian,coriander,corn,green onions,soup | No Comments
January 16, 2018 by Varga László
Ingredients (3-4 servings):
- 1 kg pork chops sliced
- 5-7 garlic cloves
- 4 green onions
- 200 g cherry tomatoes
- juice of half of lemon
- 1 tablespoon sriracha sauce
- salt and pepper to taste
- 2 tablespoons lemon marmalade
- 200 ml beer (lager)
- white rice for side dish
- Chop the garlic.
- Slice the green onions, separating the greens and whites.
- Season the pork chops with plenty of salt and freshly ground black pepper.
- Halve the cherry tomatoes.
- Heat the goose fat in a large frying pan.
- Add the chopped garlic and onions’ whites and sweat it over medium low heat for a minute.
- Place the pork slices in the skillet and spread the Sriracha sauce on their top.
- Pour to the skillet the beer, just enough not to cover the pork.
- Add the lemon juice, lemon marmalade, cherry tomatoes and sprinkle on top the onions’ greens.
- Cover and simmer for about 5 -7 minutes over medium low heat
- If you want a thicker sauce, uncover and simmer for 1-2 minutes.
- Serve with cooked white rice.
Category Pork | Tags: beer,cherry tomatoes,chops,garlic,green onions,lemon,marmalade,pork | No Comments
August 14, 2017 by Varga László
Šaltibarščiai is one of the defining Lithuanian dishes, but also for the neighboring Latvians who call it Aukstā zupa.
It means literally cold borscht, made with kefir, if you cannot find kefir you can replace it with buttermilk.
As most Lithuanian dishes, this too is accompanied by potatoes.
First I ate it when Latvian guests prepared this delicacy for an evening with friends.
Second time I have tasted when traveling in the Baltic countries last year, in Klaipeda, yumminess in a saucer, great for hot summer days.
Last days I had some guests, of which Indre, Lithuanian girl from Vilnius. Both with her and her boyfriend, Markus, we had a great time and from one thing to another, we ended up preparing this amazing cold soup, under her supervision 😀.
Below is her recipe:
Ingredients ( 6 servings):
- 500 g potatoes
- 500 g beetroots
- 2 l kefir
- 1 bunch of green onions (about 5)
- 1 bunch of parsley leaves
- 1 bunch of dill
- 3-4 large cucumbers
- 6 eggs
- salt to taste
- Boil the potatoes with skins on. After they are boiled skin them and cut each of them in 4.
- Slice the cucumbers in half lengthwise, then each one again twice lengthwise. Cut all of these quartered cucumbers in 2 mm slices.
- Chop the parsley leaves and dill.
- Cut the green parts of green onions into 1 cm pieces.
- Pour the kefir in a large pot to hold all ingredients.
- Grate the beetroots directly into the kefir pot, stir from time to time to check if you reached the desired pinkish colour.
- Boil the eggs hard.
- Add the chopped greens – dill, parsley, cucumbers and green onions, and stir them gently into the soup. Add salt to taste.
- Add the soup to the fridge to cool down for at least half an hour.
- Serve the soup in bowls, on top cut the hard boiled eggs into smaller pieces and sprinkle some extra chopped green leaves.
On a separate small plate beside serve some of the boiled potatoes.
Category Soup | Tags: beetroot,cold,cucumber,dill,easy,green onions,keffir,light,Lithuanian,parsley,potatoes,quick,soup | No Comments