Tag: sausage

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.

Balcanic recipe – Turkish / Greek Eggs – Eggs with Soutzouki Sausage – Sucuklu Yumurta

Ingredients (2 servings ):

  • 4 eggs
  • 200 g sucuk / soutzouki sausage (depending if you get it from Turkish or Greek shops 🙂 )
  • 1-2 tablespoons olive oil
  • a few chilli flakes or a smaller (dried) red chilli pepper
  • salt and pepper to taste

 

Preparation method:

  1. Cut the sausage into half centimetre thick slices.
  2. Heat the olive oil in a smaller frying pan.
  3. Add the sausage slices into the pan and fry them on one side for about 1-2 minute, then turn them.

  4. Add the cracked eggs, try not to break the yolks, season with salt and freshly ground black pepper, chilli flakes.
  5. Cover with a lid, reduce the heat to low and cook for 2-3 minutes until the whites stopped being runny.
  6. Serve immediately.