Wednesday December 13th, 2017
Sauer soyballs soup

Tag : supe/ciorbe
For 4-6 servings: 1 cup red lentils, well washed 2 cans a 400 g (diced of whole) tomatoes 2 onions, finely chopped 1 head of garlic, chopped 1 bay leaf 1 teaspoon rosemary 2 teaspoons oregano 1-2 tablespoons olive oil salt and pepper, to taste fresh basil, finely chopped (optional) Stir fry the onions and garlic, in olive oil, for 2-3 minutes. Add the lentils, bay leaf, rosemary, oregano and 3 cups of water. Cook for about 10 minutes then add the tomatoes. When everything is cooked (10-15 minutes) remove the bay leaf and blend until smooth. Add salt and pepper to taste. Add fresh basil on plate.
For 6 servings: 500 g bruin lentils (not red!!) 500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.) 500 g ripe tomatoes, diced / 400 g can diced tomatoes 2 bay leaves 1 teaspoon paprika powder juice from 1-2 lemons, to taste 2 tablespoons olive oil 1 bunch lovage/dille salt and pepper, to taste Wash the lentils and cook them in 2 l water together with the bay leaves. When the lentils are half cooked add the chopped vegetables. Continue to cook for another 5-6 minutes than add the tomatoes, paprika powder and the lemon juice. Add more water if needed. When the lentils and the vegetables are cooked add salt and pepper to taste. Garnish
Read more
For 3-4 servings: 450 g cauliflower, cut into pieces 1 large potato, cubed 1 onion, chopped fresh parsley, finely chopped olive oil, for garnish (optional) salt and pepper, to taste Cook the cauliflower, onion and potato in 1 l water. When the vegetables are cooked blend until smooth. Add salt and pepper to taste. Garnish with fresh parsley and a little bit olive oil.
For 6 servings: 1/2 kg beets (4 medium pieces), chopped 1 onion, chopped 1 carrot, sliced 1 potato, chopped 1 parsnip, sliced (optional) 1 bay leaf salt and pepper, to taste grated horseradish, to taste olive oil, to taste Put the beets in a soup pot and add 1.5 l water. Cover and simmer for approx. 10 minutes. Add the remaining vegetables and the bay leaf. When the vegetables are cooked remove the bay leaf then blend it until smooth. Add salt and pepper to taste. Garnish the plate with grated horseradish and a little bit olive oil and eventually finely chopped parsley.
For 6-8 servings: 1/2 kg sauerkraut, finely chopped 1 onion 2 carrots 1 parsnip 2 potatoes 1 celery or a little bit of celeriac a handful frozen peas 1 can diced tomatoes (400g) 1 bay leaf 10 peppercorns 1-2 tablespoons olive oil lovage (or parsley), finely chopped Cook the sauerkraut together with the bay leaf and peppercorns in 3 l water . Finely chop all the vegetables. When the sauerkraut is almost cooked add the vegetables. Add more sauerkraut juice or water, to taste. When the vegetables are cooked add the olive oil and the lovage.
For 4 servings: 750 g of tomato passata 1 1/2 cup water 2 red bell peppers 1 onion, finely chopped 3 cloves garlic, finely chopped 1 tablespoon olive oil 1 1/2 teaspoon oregano salt and pepper, to taste fresh basil / parsley, finely chopped Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven, on each side, being careful not to burn. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes than peel them (dip your fingers in cold water to release the peel). Cut into pieces. Heat the oil in a soup pan, add the onion and garlic. Stir fry until the onion has softened. Add
Read more
For 4-6 servings: 1 onion, finely chopped 2 large leeks, sliced 3 medium potatoes, cubed 1 cup unsweetened soy milk 1 tablespoon olive oil salt and pepper, to taste parsley or chives, for garnish Heat the oil in a soup pan and add the onion. Stir fry for about 2-3 minutes then add the leeks. Cover and simmer for a few minutes, stirring occasionally. Add the potatoes and 3 cups of water. Cover and simmer. When the vegetables are cooked add the soy milk, salt and pepper. Let it cook for 1-2 minutes. Blend/process until you get a smooth cream. Garnish the dish with finely chopped parsley or chives . Serve cold or warm.
For 6 servings: 1 cup red lentils 1 large onion 1 carrot 1/2 celeriac or 2 stalks celery 2 potatoes 1 bell pepper 2 tomatoes 2 bay leaves 4-5 cloves of garlic fresh chili / chili flakes (optional) salt and pepper, to taste Wash the lentils thoroughly . Wash the vegetables and cut into medium pieces. Put everything in a soup pan, add 4 cups of water, cover and simmer on medium heat. When the vegetables and lentils are cooked remove the bay leaves then blend until smooth. Add salt and pepper to taste. Variation: you can add in the plate some olive oil and / or fresh parsley, finely chopped.
For 5-6 servings: 1 large courgette, cut in medium pieces 1 onion 2 carrots 1 potato 1 bell pepper 2 celery stalks 5-6 large ripe tomatoes, peeled and finely chopped 1,5 l water juice of 1-2 lemons, to taste lovage, finely chopped salt, to taste 1-2 tablespoons olive oil (optional) Finely chop the onion, carrots, bell pepper, celery and potato. Put the vegetables in a soup pan with 1.5 l water. Cover and cook for few minutes than add the tomatoes. When tomatoes are almost cooked add the courgette. When the vegetables are done add salt and lemon juice to taste (add a little bit more water if needed). Cook for another few minutes. Garnish with lovage
Read more