Monday, February 18, 2013

Real soups

Let's set beads aside for a moment and let's talk about a real soup.
We just had a sunny week in Italy, but rain and snow are coming back in a couple of days, so I'm thinking about something comforting and chocolate. No, I meant soup.
I want to talk about a Polish soup in honour of my Bead Soup partner Dorota. She told me that a rich broth can be considered as the national soup in Poland, served on Sunday and made with a lot of fresh meat and vegetables.

Here's the recipe she provided (taken from the book Prawdziwa kuchnia polska by Hanna Szymanderska, REA,Warsaw, 2012):

Old Polish broth

500 gbeef (entrecote or prime rib)
100 gpoultry liver
1/2 hen
2 carrots
3 root parsleys
1/2 celery root
Scorched onion
1-2 cloves
Several black pepper pods and allspice
Thyme sprig
Several sprigs of parsley
2 dried porcini mushrooms
Salt and pepper
2-3 tablespoons chopped parsley

Rinse mushrooms and soak in a small quantity of boiled water. Put rinsed beef into saucepan, cover with two litres of water, bring to a boil, simmer for about 30 minutes, skimming frequently. Add rinsed and peeled carrots, onion, roots, thyme, soaked mushrooms and sprigs of parsley. Simmer for about 1 hour and sieve. Remove membrane from liver, rinse, dry and cut into cubes. Move to saucepan, pour sieved broth, bring to a boil, add sliced mushrooms and hen meat, season to taste with salt and pepper. Serve with pasta, fine-milled buckwheat cubes or French dumplings, topped with chopped parsley.

I tried it last week and it's delicious!

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