Soups - tasty, seasonal, everyday and holiday - the best recipes
Biedules and bread rolls, potato dumplings and kvass, quickly brewed and brewed a little longer. It is hard to imagine a traditional Polish dinner without soup. For our Slavic ancestors, soups were often a whole meal. Soups appear on our tables every day and on special occasions. Wedding broth, Easter sour soup or Christmas Eve borscht are already a tradition of Polish cuisine.
Today, soups prepared from local and seasonal products are experiencing a real renaissance and have advanced to the rank of a full-fledged meal. So in order to enrich the culinary repertoire with less known soups, I recommend Małgorzata Caprari's book - Soups . These are 270 recipes for everyday, festive, more or less traditional soups, recipes of regional cuisine, as well as variations on the classics. In addition to soup recipes, the book includes several ideas for additions to soups: teasers, diablers, unfaithful wife's fingers or... nightingale milk ;-)
In my kitchen, the first step was a quick cauliflower soup with lemon and curry - yummy!
- 500 g fresh or frozen cauliflower
- 1 small lemon
- 1.5 liters of vegetable or meat stock
- 100 ml of milk li
- 100 ml of 18% cream
- a handful of chopped greens (parsley, dill, chives, wild garlic in season)
- curry spice
- salt li>
Pour the hot broth over the cauliflower, add the grated lemon zest, a pinch of curry and cook until tender. Pour in the milk, bring to a boil, then reduce the heat, add the cream and lemon juice. Heat it up for a while, stirring constantly, but not allowing it to boil. Season with salt, pepper and chili so that the soup tastes good. Before serving, sprinkle generously with chopped greens on the plate.
Thank you to the Buchmann publishing house for providing the reviewer.