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Posts Tagged ‘soup’

  1. Šaltibarščiai – Lithuanian Pink Cold Beet Soup

    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

    Preparation method:

    1. Boil the potatoes with skins on. After they are boiled skin them and cut each of them in 4.
    2. Slice the cucumbers in half lengthwise, then each one again twice lengthwise. Cut all of these quartered cucumbers in 2 mm slices.
    3. Chop the parsley leaves and dill.
    4. Cut the green parts of green onions into 1 cm pieces.
    5. Pour the kefir in a large pot to hold all ingredients.
    6. Grate the beetroots directly into the kefir pot, stir from time to time to check if you reached the desired pinkish colour.
    7. Boil the eggs hard.
    8. Add the chopped greens – dill, parsley, cucumbers and green onions, and stir them gently into the soup. Add salt to taste.
    9. Add the soup to the fridge to cool down for at least half an hour.
    10. 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.

  2. Aquapazza – Italian Seafood Soup Recipe

    September 16, 2015 by Varga László

    Aquapazza Italian Seafood Soup Recipe 8

    Ingredients (4-6 servings)

    • 500 g mulletsAquapazza Italian Seafood Soup Recipe 1
    • 500 g mussels
    • 500 g mackerel fillets
    • 4 tomatoes
    • 1 garlic head
    • 1 red hot chili pepper
    • 2 green onion
    • olive oil
    • 200 ml Italian red wine – I used some Montepulciano
    • 200 ml water
    • Salt to taste
    • grated mozzarella (optional)

     

    Preparation method:

    1. Wash and clean the fishes and mussels.
    2. Chop the garlic and chili pepper.
    3. Dice finely the tomatoes.
    4. Heat the olive oil in a medium soup pot, add the garlic and fry it until fragrant over medium heat.  Aquapazza Italian Seafood Soup Recipe 2
    5. Add the diced tomatoes to the pot and keep frying, stirring until tomatoes are softenAquapazza Italian Seafood Soup Recipe 3
    6. Add the cleaned mullets and mussels and fry them for another 1-2 minutes.Aquapazza Italian Seafood Soup Recipe 4
    7. Add the wine and water and the mackerel fillets and cook for about 3-5 minutes over low heat.Aquapazza Italian Seafood Soup Recipe 5Aquapazza Italian Seafood Soup Recipe 6
    8. Add the chopped green onions and cook for another 30 seconds.Aquapazza Italian Seafood Soup Recipe 7
    9. Serve while hot, garnish with some extra chopped green onions.
    10. You can top it with some grated mozzarella to melt.Aquapazza Italian Seafood Soup Recipe 9

  3. Cullen Skink – Scottish Fish Soup Recipe

    January 30, 2015 by Varga László

    Cullen Skink - Scottish Fish Soup 9

    Cullen Sink is a fish soup from North East coast of Scotland, from the fishing village of Cullen – hence its name, skink is a local word in Scots for soup.

    The recipe’s main ingredients are smoked fish (haddock) and potatoes, with addition of milk and butter for its creaminess.  Its somewhat similar to the American chowder and the French bisque.

    I came across Cullen Skink by watching Heston Blumenthal’s – In Search of Perfection – The Fish Pie Episode. He goes to Scotland in search for ingredients and tastes this wonderful creamy soup.

    Next day, on Sunday evening some friends came over and because of the cold weather from outside I wanted to cook something hearty – a soup or a stew. I had the Cullen Skink in my mind for a whole day and decided to cook it. It was a very good choice, all my friends liked it and one of them, Anca, almost literally licked the pot.

    Because she loves fish dishes and specially sops I promised her to cook soon some other fish dish, maybe Hungarian – Halászlé, maybe Italian – Acqua pazza or Brodetto, perhaps some Asian fish soup.

    Although the original recipe had smoked haddock, I had to replace it with smoked mackerel, not being to find haddock in time.

    So here is my recipe:

    Ingredients (6 servings):

    • 500 g of smoked haddock – I used smoked mackerelCullen Skink - Scottish Fish Soup 1
    • 500 g potatoes
    • butter
    • 3 small onions
    • 750 ml full fat (whole) milk
    • salt
    • freshly ground black pepper
    • 1-2 bay leaves
    • 1 green onion

    Preparation method:

    1. Peel and dice the potatoes into 1 cm cubes.Cullen Skink - Scottish Fish Soup 2
    2. Cook them until soft then mash them and set aside.
    3. Place the smoked fish in a pot, add the bay leaves and enough milk to cover the fish.Cullen Skink - Scottish Fish Soup 4
    4. Bring it to boil and poach the fish over low heat for about 8-10 minutes.
    5. Remove the fish from the milk. Carefully flake the fish removing all the bones and skins.
    6. Slice thinly the onions. Cullen Skink - Scottish Fish Soup 5
    7. Melt the butter in a pan and add the onions. Sweat the onions over medium low heat for about 10 minutes, without browning them.Cullen Skink - Scottish Fish Soup 6
    8. From time to time, add some cooking water from the potatoes to prevent the onions from caramelizing.
    9. Add the mashed potatoes and the milk from the fish pot.
    10. Bring to boil and add if needed some milk until the desired consistency/creaminess.
    11. Add the fish flakes, stir gently and season to taste with salt and plenty of freshly ground black pepper.
    12. Serve immediately while still hot, garnished with sliced green onions.Cullen Skink - Scottish Fish Soup 8 Cullen Skink - Scottish Fish Soup 7