Leek and Potato Soup...Or, Life's beautiful!

Dear all...

here I am ...a year after divorce, a month after moving from my (former family ) house...and in a new chapter of my life. Now you know all the reasons for my absence! It took some time (a lot of energy, emotions and thoughts) to put everything  on it's place, but It was worth it. I'm much happier person today, than I was a year ago...plus,  I got a bonus that I didn't expect ...I met someone and fell in love at time that I didn't really think I would...Just before my 50th birthday...

Life sometimes has real surprise for us when we expect it the least..

Thank you so much to all those who contacted me through my blog and/or email and expressed their concerns and interests in my life.

Ingredients:
50 gr butter
1 onion, medium, chopped
3-4 potatoes, peeled
1 large leek, washed and sliced
4-6 cups water
2-3 vegetable stock cubes (or 1 tbs Vegeta)
salt and pepper to taste
1/3 cup parmesan, grated
2-3 tbs sour cream
chives, for sprinkling

Method:
Heat butter, sautee onion and leek. Dice potatoes (leave one for grating) and place them ino saucepan; add water. Bring to boil, cook until potatoes soft. Blend, then add other ingredients. Bring to boil again and finally grate last potato into it. Cook 2-4 minutes then sprinkle with chives.

Praziluk (Poriluk) i Krompir Juha...Ili, zivot je lijep!

Dragi prijatelji i citaoci...
Evo mene...Vise od godinu dana poslije razvoda, mjesec dana poslije iseljenja iz porodicne kuce..i u novom poglavlju mog zivota. Sad znate sve razloge mog izostanka! Trebalo mi je nesto vremena (mnogo energije, emocija i razmisljanja) da stvari postavim na svoje mjesto, ali je vrijedilo. Mnogo sam sretnija osoba danas, nego sam to bila prije godinu dana..Osim toga, dobila sam neocekivani bonus kad sam mu se najmanje nadala..Srela sam osobu koja mi je dala nadu za buduci zivot i zaljubila se u svojoj 49-oj godini zivota...cemu se nisam niti najmanje nadala.
Zivot ponekad ima istinska iznenadjenja za nas, kada ih najmanje ocekujemo.

Hvala svima koji su me kontaktirali kroz blog ili email i pokazali svoje interesovanje za mene.

Potrebno:
50 gr maslaca
1 crveni luk, srednji, sjeckan
3-4 krompira, oguljena
1 veci porilul (praziluk, prasa), isjeckan
4-6 solja vode
1 K Vegete (ili 2-3 povrtne kocke)
so i biber, prema ukusu
1/3 solje parmezana, ribanog
2-3 K kiselog vrhnja
vlasac, za posuti po povrsini

Nacin:
Zagrijte maslac, proprzite luk i poriluk. Ubacite isjeckan krompir (jedan ostavite za kasnije) i zalijte vodom. Kuhajte dok ne omeksa, zatim izblendirajte / propasirajte. Ubacite ostale sastojke, dovedite do vrenja, zatim izribajte preostali krompir. Kuhajte jos par minuta pa pospite sa vlascem i sluzite.

Barley and Lentil Soup (and visit to Savina Monastery - Montenegro )

This is one of my vegetarian (winter) favourites; very tasty and filling. A few of my Orthodox friends asked for the recipe, as they started their fast (Orthodox Christians don't eat meat and any product from animals during fasting, but also not using oil or drinking wine on certain days. The rules are complicated and they have a special calendar which tells them what is forbidden on what day during a year).

Ingredients:

1 onion, chopped
1-2 garlic clove, crushed
200 g pearl barley (1 cup)
1 cup lentils
1-2 tsp curry powder
2 sprigs coriander / parsley
2 tsp vegetable stock powder
1 tsp (Himalayan) salt
1 cup carrot/corn/peas/ mixture
1 1/2 l water
Method:
Heat a non-stick pan, add onion and garlic. saute for a minute. Add all other ingredients except lentils and cook for 30 + minutes, or until barley almost done (if you pre-soak barley for few hours, cooking time will be less). Add lentils and cook additional 15 minutes. Serve hot.

Supa / Čorba od ječma i leće (i posjeta Savina Manastiru)

Ovo je jedan od mojih omiljenih vegetarijanskih (zimskih) recepata; veoma ukusno i zasitno. Par mojih pravoslavnih prijatelja me je pitalo za recept, posto su otpoceli sa njihovim postom

 ( pravoslavci ne jedu meso ili druge proizvode zivotinja, ali isto ne koriste ulje ili piju vino u odreddjene dane. Pravila su komplikovana stoga imaju poseban kalendar koji im tacno pokazuje sta treba izbjegavati u odredjene dane).

Potrebno:

1 crveni luk, sjeckan
1-2 cena bijelog luka, protisnuta
200 gr jecma (1 solja 250 ml)
1 solja lece
1-2 k kari praha
2 stabljike persuna ili korijandera
2 k Vegete ( ili drugog povrtnog temeljca)
1 k soli (Himalajske po mogucnosti)
1 solja mjesavine mrkve/kukuruza/graska
1 1/2 L vode

Nacin:
Zagrijte neprijanjajuci lonac, proprzite luk. Dodajte sve druge sastojke (osim lece) i kuhajte 30+ minuta, ili dok jecam ne omeksa (ako ga namocite na vise sati prije, vrijeme kuhanja ce se smanjiti. Dodajte zatim lecu i kuhajte jos 15 dodatnih minuta. Servirajte vruce.

............................................................................................

Following photos are from Orthodox Monastery (called Savina), taken in September when we visited Herceg Novi during our holiday at Montenegro. It's built between 1777 and 1799. They posses a number of historical objects, including crystal cross (decorated with gold, silver and 4 rubies) that belonged to St. Sava ('Sveti Sava').

Fotografije su iz Manastira Savina kod Herceg Novog; snimljeno u septembru, kad smo proveli 4 dana  u ovom dijelu Crne Gore. Manastir je izgradjen izmedju 1777 i 1799. Posjeduje odredjene istorijske objekte, ukljucujuci kritalni krst Svetog Save (dekorisan zlatom, srebrom i sa 4 rubina).

 

Serbian Bean soup ('Pasulj')

This is one of favourite winter dishes in Balkan countries. I'm presenting Serbian recipe, although in many surrounding countries it's made in a similar way. Every family has their own recipe, which is never written, because they use what is available at moment and /or according to personal taste.

Ingredients:
2-3 tbs lard (or oil)
2 medium onions, chopped
2-3 garlic cloves, finelly chopped
2 carrots, chopped
1 parsnip, chopped (or celery stalk)
2 tbs paprika
1-2 capsicums (or large chilies), whole or chopped (optional)
smoked hook / sausages / streaky bacon (anything available, but smoked)
250-300 g dried beans (Borlotti),  (soaked overnight)
salt and pepper
2 bay leaves
1-2 tbs vegetable, beef or chicken stock
parsley leaves
Chili powder or hot paprika, if you like it spicy
(I always add 1-2 tsp cumin - not used traditionally)
Water (1,5-2 L)
Method:
If you didn't soak beans overnight, cook it for 30 minutes with a tsp of soda  in plenty of water. Throw the water  after cooking.
Heat lard in a large sauce pan, sautee onion, add other fresh vegetables and smoked meat (sausages). Cook for 5-6 minutes. Add paprika, beans, spices and water. Mix well and cover. Cook for 1-1,5 hours (or longer if beans hard). Check the taste, add salt and pepper and sprinkle with parsley leaves. Serve with crusty bread and sliced raw onion  (or other salad).

Srbijanski Pasulj 

Pasulj (grah / fažol / bob) je jedan od zimskih favorita na trpezama u Balkanskim zemljama. Navodim Srbijanski recept, mada se slicno priprema i u okolnim zemljama. Svaka porodica ima svoj recept, koji se nikada ne zapisuje, jer se obicno koristi ono sto je pristupacno u datom trenutku ili prema osobnom ukusu.

Potrebno:
2-3 K masti ili ulja
2 crvena luka, sjeckana
2-3 cena bijelog luka, sitno sjeckana
2 mrkve, sjeckane
1 korijen persuna, sjeckan (ili stabljika celera)
2 K paprike u prahu
1-2 paprike, svjeze, sjecene ili cijele ('Roge' su najbolje)
dimljene potkoljenice, kobasice ili slanina, sta god je pristupacno
250-300 gr graha/pasulja/fazola 'Šarenca' (potopljen u vodu prethodnog dana)
so i biber
2 lovorova lista
2 K Vegete ili gotov  govedji/pileci/povrtni bujon 
lisce persuna
ljuta paprika ili chili, ako volite ljuto
(Ja obavezno dodam 1-2 k kima - sto nije uobicajeno u tradicionalnim receptima)
1,5-2 L vode 
Nacin:
Ako grah niste namocili prethodnog dan, kuhajte ga u dosta vode sa 1 k sode bb oko 30 minuta. Bacite vodu.
Zagrijte mast u vecoj serpi / loncu, proprzite luk, pa dodajte ostalo povrce, dimljeno meso (kobasice...)Dinstajte oko 5-6 minuta, zatim ubacite papriku, grah, zacine i vodu. Promijesajte i poklopite. Kuhajte 1-1,5 sata (ili duze ako je grah jos tvrd). Provjerite ukus, dodajte so i biber, pa pospite liscem persuna. Servirajte sa dobrim kruhom / hljebom i reznjevima crvenog luka (ili drugom salatom).

Tomato Soup ... feel-good-soup

This soup is most desirable in my family...When it's cold outside, my boys want tomato soup; when they're upset for some reason, they want tomato soup; when they're sick - tomato soup again. I wonder why I didn't post this recipe long time ago?! Easy and delicious!

Ingredients:
2 tbs olive oil (or half butter, half oil)
1 small onion, chopped
2-3 garlic cloves, chopped
1 1/2 tbs flour
1 can diced tomatoes (or 5-6 fresh, diced)
2 tbs tomato paste (for thickness and colour - optional)
5-6 cups water
Oregano and / or Basil leaves, thorn
salt (or vegetable stock), pepper, sugar - to your taste
Method:
Heat oil, sautee onions. Add half of garlic and flour, cook and stir for a minute. Place diced tomatoes inside and pour water over it. Bring to boil and cook for 15 minutes. Add all other ingredients according to your taste, boil for another minute. Blend to desired smoothness, or leave it chunky. Serve with crusty bread or Focaccia (served with Oregano and Parmesan Focaccia).

Paradajz Supa ... da se bolje osjećaš

Ova supa / juha je najtrazenija u mojoj porodici... Kad je hladno vani, moji decki traze ovu supu; Kad su neraspolozeni, zele paradajz supu; kad su bolesni - opet paradajz supa. Pitam se zasto ranije nisam objavila ovaj divni recept?! Lako i ukusno!

Potrebno:

2 K maslinovog ulja (ili pola ulje pola maslac)
1 manji crveni luk, sjeckan
2-3 cena bijelog luka, sitno sjeckana
1,5 K brasna
1 konzerva isjecenog paradajza (ili 5-6 svjezih, sjeckanih)
2 K gustog paradajz sosa (za gustinu i boju - nije neophodno)
5-6 solja vode
Origano i bosiljak, istrgani
So (ili Vegeta), biber, secer, prema ukusu
Nacin:
Zagrijte ulje, proprzite luk. Dodajte pola bijelog luka i brasno, mijesajte jos minutu. Ubacite paradajz i uspite vodu. Kuhajte oko 15 minuta, zatim dodajte ostale sastojke, prema ukusu. Kuhajte jos jednu minutu. Izmiksajte do zeljene gustine ili ostavite 'u krupno'. Servirajte sa nekim dobrim hljebom / kruhom ili fokacom (recept - na slici je Origano i Parmesan Focaccia). 

Low Fat Pumpkin Soup

Ingredients:

1/2  medium pumpkin, cut into chunks (Butternut or Jap)

1 l skim milk

Vegetable stock powder

white pepper

Coconut essence (optional)

Method:

Cook pumpkin with milk until soft.  Add vegetable stock, salt and pepper. Puree contents using stab mixer (or blender); if you like thinner soups add boiling water. Check the taste and add coconut essence if you like oriental tastes (optional). Serve hot! 

Ukusna nemasna krem čorba od tikve / bundeve

Potrebno:

Pola srednje tikve / bundeve (neka slatkasta vrsta)

1 L obranog mlijeka

Vegeta, po ukusu

Bijeli biber, po ukusu

Esencija kokosa (ako zelite)

Nacin:

Stavite tikvu i mlijeko kuhati. Kada omeksa, dodajte vegetu i zacine. Izmiksajte sadrzinu; ukoliko zelite rjedju corbu dodajte kljucale vode. Provjerite ukus pa dodajte par kapi kokosove esencije, ako volite orijentalne ukuse. Servirajte dok je jos sredje vrela.

Fennel Soup

I adore this soup; Easy to make!

Ingredients: 

2-3 fennel bulbs, sliced, a few spears reserved for decoration 

1 tbs butter 

1 tbs olive oil 

Water salt and pepper (white) 

80 - 100 g smoked salmon, small pieces 

Method: 

Heat oil and butter, add sliced fennel. Sautee for couple of minutes then cover with water (3-4

cups). Bring to boil and cook for 20-30 min. Use hand-held (stab) mixer to puree content. 

Season to taste, mix well, the add salmon pieces and decorate with fennel springs.

Supa / Juha od Komorača

Obozavam ovu supu; jednostavna za pripremu! 

 Potrebno: 

2-3 komoraca, izrezanog, nekoliko izdanaka ostavljeno za dekoraciju 

1 K maslaca 

1 K maslinovog ulja 

voda 

so i biber (bijeli) 

80 -100 gr dimljenog lososa, komadici 

Nacin: 

Zagrijte maslac i ulje, dodajte izrezani komorac i malo dinstajte. Zalijte vodom (oko 3-4 solje), dovedite do vrenja i kuhajte 20-30 min. Upotrijebite stapni mixer za pasiranje supe. Zacinite prema ukusu, promijesajte , zatim ubacite komadice lososa i dekorirajte sa izdancima komoraca.

Lentil Soup of Israel

Ingredients:
500 g lentils
1 tbs oil
1 large onion,chopped
2 cloves garlic, crushed
2-4 beef marrow bones
2 stalks celery, chopped
ground black pepper
beef stock powder / cubes
1/2 tsp each paprika, turmeric and cumin
coriander leaves for garnish
slices of lemon (optional)
toast or baguette for serving
Method :
Heat oil in a large pan, fry vegetables for few minutes. Add spices , marrow bones and lentils. Pour 2-3 l water. Season acording to your taste. Simmer for 30 minutes. Serve garnished with coriander leaves / lemon slices; use marrow bone fat to spread on bread.




Izraelska čorba od leće


Potrebno:
500 gr leće / sočiva
1 K ulja
1 veci crveni luk, sjeckan
2 cena bijelog luka, protisnuta / sitno sjeckana
2-4 reznja govedje kosti sa kostanom srzi
2 stapica celera, sjeckanog
crni biber, mljeveni
govedja supa / bujon u kocki / prahu
1/2 k od paprike, turmerika i kima u prahu
korijander lisce za dekoraciju
kriske limuna (po zelji)
reznjevi tosta / bagete za servirati
Nacin:
Zagrijte ulje u vecem loncu, proprzite povrce. Dodajte zacine, lecu i govedje kosti. Nalijte sa 2-3 l vode i kuhajte oko 30 min. Zacinite. Servirajte ukraseno liscem korijandera i kriskama limuna. Srz iz kostiju koristite kao namaz za tost.

French Onion Soup

...reminds me of 3 days spent in Paris (a couple of years ago)!



Unforgetable moment - waiting for Eiffel Tower lights to be switched on!

Ingredients:
60 g butter
5 large onions, diced
50 g flour
2 l beef (chicken or vegetable) stock
200 ml white wine
salt and pepper
50 g Gruyere cheese, (1/2 grated for bread) 1/2 cubed
Baguette (or other bread), toasted with 1/2 of cheese on top
Salt and pepper to taste
Method:
Melt butter in a saucepan, add onion then cook for 25 minutes until the onion is golden brown and beginning to caramelize. Stir from time to time.
Add flour and stir well. Add soup and wine and season with salt and pepper.
Add cubes of cheese, stir and bring to the boil. Cover and simmer for 20- 25 minutes. Check seasoning.
Slice the baguette, sprinkle with the remaining cheese and grill until the cheese is melted.
Put the soup in a serving bowl and serve with the toasted baguette on top.



Francuska Supa / Juha od Luka

Kada je pravim uvijek me podsjeti na 3 nezaboravna dana provedena u parizu 2009!

Potrebno:
60 gr maslaca
5 vecih glavica crvenog luka, sjeckanog
50 gr brasna
2 l govedje (kokosije ili povrtne) supe
200 ml bijelog vina
so i biber
50 gr Gryere sira (ili slicno), 1/2 rendanog(za tost), 1/2 sjeckanog
Francuski hljeb (ili slicno), za tostirati sa rendanim sirom
Nacin:
Stavite maslac u serpu, istopite ga pa ubacite sjeckani luk. Przite 25 (+) minuta, ili dok luk ne dobije zlatno-zutu boju i pocne da se karamelise. Mijesajte povremeno.
Dodajte brasno i dobro promijesajte; ulijte supu i vino i zacinite.
Ubacite polovinu sira, promijesajte i dovedite do kljucanja. Kuhajte 20-25 min, provjerite ukus. Izrezite Francuski hljeb, pospite rendanim sirom i zapecite.
Uspite supu u tanjir i servirajte sa zapecenim hljebom na povrsini.

Veal Shanks Soup with Semolina Dumplings

Harty soup.

Ingredients:
3-4 tbs olive oil
2 onions, diced
3-4 garlic cloves, crushed
4 veal shanks (osso bucco)
flour for dusting shanks
2 carrots, diced
1 small bunch of parsley leaves
2 bay leaves
1 small chilli, finely sliced
1 can of diced tomatoes (or 4 fresh-ones)
2 tbs tomato paste
black pepper, freshly grounded
1 tbs 'Vegeta' or other vegetable stock (powder)
salt to taste
2,5-3 L water
Dumplings-
3 eggs
180 g semolina
1/4 teas salt
1 teas oil
pepper to taste (optional)
Method:
Dust shanks with flour, set aside.
Heat oil and saute onion for 5-10 minutes; add shanks and seal on both sides. Add other vegetables (except tomatoes) and spices, pour water and bring to boil. Cook for 1 hour, then add tomatoes and adjust taste.
Beat eggs, add semolina, salt and oil. Spoon this mixture into boiling soup; cook until dumplings come to the surface. Garnish with some parsley leaves.

Čorba od Teleće potkoljenice sa Griz knedlama

Potrebno:
3-4 kasike maslinovog ulja luka, sjeckana
3-4 cena bijelog luka
4 komada 'osso bucco' (podkoljenica sa kostima)
brasno za uvaljati meso
2 mrkve, isjecene
1 mali svezanj persunovog lisca
2 lovorova lista
1 mali chili
1 konzerva paradajza, sjeckanog (ili 4 svjeza)
2 kasike ukuhanog paradajza (gustog)
crni biber, svjeze mljeven
1 kasika Vegete
so, prema ukusu
2,5-3 L vode
Knedle-
3 jaja
180 gr griza
1/4 kasicice soli
1 kasicica ulja
biber (opcija)
Nacin:
Uvaljajte komade mesa u brasno, ostavite po strani.
Zagrijte ulje, prorpzite luk, zatim dodajte meso. Neka porumeni sa obje strane.
Dodajte ostalo povrce (osim paradajza) i zacine. Zalijte vodom i kuhajte oko 1 sat. Dodajte paradajz, dotjerajte ukus.
Umutite jaja sa solju i uljem, dodajte griz. Kasikom vadite knedle i ubacujte ih u corbu. Kada isplivaju na povrsinu mozete iskljuciti supu. Pospite persunovim liscem po povrsini.

Chicken Soup With Semolina Dumplings

Worlds favorite soup.

Ingredients:
Chicken bones from whole chicken, or several chicken pieces with bones
2 carrots
2 celery stalks
1 parsnip
1 onion
6-8 black pepper corns, whole
1 bay leaf
handful of parsley leaves
salt, pepper to taste
Dumplings-
2 eggs
120 g semolina
pinch of salt, extra
parley leaves, for garnishing
Method:
Put all ingredients (except for dumplings) into a large saucepan with 3 L of water. Bring to boil and simmer for 1 hour. Take out the bones and vegetables. Discard onion, peppercorns, bay and parsley leaves. Dice carrot, parsnip and celery (and some meat if using chicken pieces). Return to pot and bring to boil again. Beat eggs with a pinch of salt, add semolina. Let it rest for 5 minutes. With a melon baller or teaspoon, take some of this mixture and drop it into boiling soup; repeat until all used. Cook for 5 minutes. Garnish with parsley leaves.

Kokošija Supa sa Knedlama od Griza

Potrebno:
Kosti jedne koke (pileta), ili nekoliko dijelova mesa sa kostima
2 mrkve
2 stabljike celera
1 crveni luk
1 korijen persuna
rukohvat persunovog lisca
6-8 cijelih zrna crnog bibera
1 lovorov list
so i biber prema ukusu (Vegeta po zelji)
Knedle-
2 jaja
prstohvat soli
120 gr griza
Jos persunovog lisca za ukras
Nacin:
Sve sastojke (osim za knedle) stavite u vecu serpu/lonac sa 3 L vode i Kuhajte oko 1 sat. Izvadite sastojke (ili procijedite); Bacite luk, lovor, persunovo lisce i biber. Ostalo povrce isjeckajte na kocke pa vratite u supu (i meso ukoliko koristite dijelove koke). Prokljucajte supu ponovo. Dotjerajte ukus. Umutite jaja sa malo soli, dodajte griz i promijesajte. Ostavite 5 minuta odmarati. Zatim kasicicom (ili napravom za vadjenje kuglica voca) uzimajte smjesu griza u ubacujte u supu. Kuhajte jos 5 minuta, pa zatim iskljucite i ubacite svjeze lisce persuna.

Bey's Soup

Soup from the Ottoman's Empire time. The first three rulers of the Ottoman realm were titled Bey.

Ingredients:
5-6 chicken pieces, with bones (500 g)
2-3 carrots
1/2 bunch of parsley leaves
2 stalks celery
1/4 lemon
2 tbs ghee (clarified butter)
1,5 tbs flour
300 g Okra, fresh or caned (small preferably, or cut big ones)
2 eggs
150 ml sour cream
salt, pepper and lemon juice to taste
extra parsley leaves to garnish
Method:
Cook chicken pieces with carrots, celery and parsley leaves in 3 L water. Add 1/4 lemon and some salt and pepper. When cooked, strain liquid; dice chicken and vegetables.
In a large saucepan, heat ghee and flour. Cook for few minutes, should stay pale. Pour the strained liquid, add diced ingredients. Bring to boil, then add okra and cook until soft. Add beaten eggs and sour cream. Season to taste and garnish

Begova Čorba

Potrebno:
5-6 komada piletine, oko 500 gr
2-3 mrkve
1/2 sveznja persuna
2 stabljike celera
1/4 limuna
2 kasike masla
1,5 kasika brasna
300 gr bamije, svjeze ili konzervisane (manje ili rezane vece)
2 jaja
150 ml kajmaka/pavlake
so biber i sok limuna po ukusu
malo svjezeg persunovog lisca za ukras
Nacin:
Skuhajte piletinu sa korjenastim povrcem i 1/4 limuna. Malo posolite i pobiberite. Ocijedite supu, a povrce i meso izrezite na kockice.
U vecu serpu zagrijte maslo pa proprzite brasno. Treba da ostane blijedo. Uspite supu i dodajte isjecene sastojke. Dovedite do kljucanja, pa ubacite bamiju. Kuhajte dok ne omeksa, zatim ubacite ulupana jaja i kajmak. Dotjerajte ukus sa zacinima i na kraju ukrasite svjezim persunovim liscem.

Cheesy Lentil And Spinach Soup

For my followers from Northern Hemisphere...Something to warm you up. Ingredients: 1 tbs olive oil 1 brown onion, finelly chopped 1 large garlic clove, pressed 1 teas cummin powder 1/2 teas turmeric powder 1/2 teas coriander powder 1,5 cups red lentils 5 cups water 4 vegetable stock cubes 250 g baby spinach, chopped (frozen is OK) 100 g Grated cheese, for serving Method: Heat oil, fry onion. Add garlic and spices, cook for 1 minute. Stip in the lentils, add the water and stock. Bring to the boil, lower heat and cook uncovered for 25 minutes. Blend or process the soup, and stir through the spinach. Serve with crusty bred/French toast, sprinkled with cheese. Supa/Čorba od leće i špinata sa sirom Za one kojima je zimski period nastupio! Potrebno: 1 kasika maslinovog ulja 1 veci luk, sitno sjeckan 1 vece ceno bijelog luka, protisnutog 1 kasicica kima u prahu 1/2 kasicice turmerika u prahu 1/2 kasicice korijandera u prahu 1,5 solja (300gr) crvene lece 5 solja (1,25 L)vode 4 kasicice Vegete 250 gr spinata, sjeckanog 100 gr rendanog sira, za posluziti Nacin: Zargijte ulje pa proprzite luk, dodajte bijeli luk i zacine i przite jos 1 minutu. Uspite lecu i vodu, pospite Vegetom. Kada prokljuca, smanjite i nepoklopljeno kuhajte oko 25 minuta. Izmiksajte u kasu, ubacite spinat. Servirajte sa przenicama ili hljebom, posuto sa rendanim sirom.

Beetroot Soup

Thick, healthy and delicious!

Ingredients:
3-4 medium size beetroots
2-3 medium potatoes
1-2 garlic cloves
1 tbs 'Vegeta' (or other stock powder)
salt and pepper
water
sour cream for decoration

Method:
Peel and cut beetroots and potatoes. Put them in a deep saucepan and cover with water. Cook until beetroot soft, then add stock powder, salt and pepper to taste.
With a stab mixer (hand-held mixer), blend cooked vegetables until smooth consistency. Add pressed garlic. Decorate with a bit of sour cream.
If you don't like taste of raw garlic, you can add cumin instead. Also olive oil instead of sour cream can be used.


Gusta corba od cvekle

Potrebno:
3 - 4 cvekle, srednje velicine
2 - 3 krumpira, osrednjih
1 - 2 cena bijelog luka
1 kasika vegete
po ukusu so i biber
po potrebi voda
malo kiselog vrhnja / kajmaka za dekoraciju
Priprema:
Ogulite cveklu (plasticne rukavice su neophodne) i krumpir i isijecite na podjednake komade. Stavite u lonac / serpu te nadolijte toliko vode koliko treba da sve bude potopljeno. Kuhajte sve dok cvekla ne omeksa, a zatim dodajte vegetu, so i biber (crni, svjeze mljeveni). Smaknite na stranu i sve dobro ispasirajte zajedno sa vodom u kojoj se kuhalo. Na kraju protisnuti bijeli luk i promijesati.
Po sipanju u tanjure ukrasiti sa malo kiselog vrhnja / kajmaka.
Umjesto vrhnja / kajmaka, moze posluziti i maslinovo ulje.
Ukoliko ne volite bijeli luk, za aromu stavite mljeveni kim.

Minestrone Genovese (Milan Minestrone)

The name is confusing - It is Milan minestrone, but from a part of the city that is called Genova (Hotel Genova is still present there). My dear neighbour (Nona Teresa) gave this recipe to me. Best served during the winter, when our bodies need all those vitamins and warmth. Enjoy!

Ingredients:
2 tbs olive oil
1 big onion, diced
2 cloves garlic, pressed
2 big carrots, diced
2 celery stalks, diced
1 cup bacon, diced
1 medium zucchini, diced
1 cup peas
1 can (~ 400 gr)red kidney beans
2-3 tbs tomato paste
1/2 cup small elbow pasta
1/4 cabbage head, shredded
salt, pepper, oregano to taste
1,5-2L water
1 big potato, diced

Method:
Heat the oil in a big pot, fry onion until it starts to change colour, add bacon, carrot and other vegetables. Cook for a few minutes, then pour hot water and add all the spices and tomato paste. When starts boiling add potato and pasta. Cook 10-12 minutes.
Serve with a little of Parmesan on top.





Milanski minestrone 'Genova'

Potrebno:
2 kasike ulja, maslinovo
1 veliki crveni luk, isjeckan
2 cena bijelog luka, protisnutog
2 velike mrkve, isjeckane na kockice
2 stabljike celere, isjeckane
1 solja sjeckane mesnate slanine (200 g)
1 srednja tikvica, isjeckana
1 solja graska
1 konzerva graha
2-3 kasike paradajz pirea
1/2 solje sitnih makarona, ili druge tjestenine
1/4 glavice kupusa, sjeckanog
malo soli, bibera, vegete, origana
1,5 - 2 l vode
1 veci krumpir, sjeckan na kockice
Priprema:
Zagrijte ulje u velikom loncu, dodajte luk. Malo proprzite, pa zatim dodati slaninu, mrkvu i ostalo povrce.
Zaliti vrelom vodom u koju onda dodate zacine po ukusu, pire od paradajza i kada prokljuca dodati makarone i sjeckani krumpir.
Kuhati jos 10-ak minuta.
Stavite vise vode ako vam je pregusta.
Sluziti kao glavno jelo, posuto sa malo parmezana.