I'm back and this time I've decided to try my hand at making soups from around the world. I'm not commiting to a certain amount of soups though, oh no I'm not falling for that trick again. So there'll be soups until I've had enough of soup and then I'll have a go at something else! :)
Off we go then, starting with Bialy Barszcz, a Polish soup made around Easter.
Here's how I made it.
Ingredients:
2 smoked kielbasa
1 tablespoon butter
4 cloves garlic
1 leek
2 small yellow onions
1 potato
2 sprigs marjoram
1 bay leaf
½ cup sour cream
¼ cup flour
1 tablespoon horseradish sauce
Salt & pepper
2 boiled eggs
Chop up the onions and leek. Also the garlic if you're using fresh. I'm using the ready chopped kind in a jar.
Simmer the kielbasa in some water for about 30 minutes, to make the water all sausagey!
Melt the butter in another pan and saute the vegetables until softened. There's nothing nicer than buttery vegetables in a pan, they smell great.
Add the marjoram, bay leaf, sausagey water and a peeled diced potato to the pan and simmer for 30 minutes again. It'll be reduced and a bit thicker in consistency.
Let it cool for 10 minutes or so and then you can use a blender to blitz it all smooth.
Gently start to heat the soup again. Mix the sour cream with the flour to make a smooth paste.
Off we go then, starting with Bialy Barszcz, a Polish soup made around Easter.
Here's how I made it.
Ingredients:
2 smoked kielbasa
1 tablespoon butter
4 cloves garlic
1 leek
2 small yellow onions
1 potato
2 sprigs marjoram
1 bay leaf
½ cup sour cream
¼ cup flour
1 tablespoon horseradish sauce
Salt & pepper
2 boiled eggs
Chop up the onions and leek. Also the garlic if you're using fresh. I'm using the ready chopped kind in a jar.
Simmer the kielbasa in some water for about 30 minutes, to make the water all sausagey!
Melt the butter in another pan and saute the vegetables until softened. There's nothing nicer than buttery vegetables in a pan, they smell great.
Add the marjoram, bay leaf, sausagey water and a peeled diced potato to the pan and simmer for 30 minutes again. It'll be reduced and a bit thicker in consistency.
Let it cool for 10 minutes or so and then you can use a blender to blitz it all smooth.
Gently start to heat the soup again. Mix the sour cream with the flour to make a smooth paste.
Add this to the soup a bit at a time, stirring it in well each time. As the soup heats up it'll thicken even more. Stir in the horseradish sauce at this point. Slice the kielbasa into thick pieces and quarter the boiled eggs. Add both to the soup and it's ready to eat.
JD loved this soup and said it was fantastic. It was tasty on it's own but even better with the addition of the kielbasa and egg. The thickness makes it very filling and comforting to eat. The horseradish was a nice flavour addition but not too intense, it went really well with the creaminess of the soup. We really enjoyed it anyway even though it isn't Easter. I hope that isn't a Polish faux pas! :)
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