- 300 g onion
- 20 g butter for frying
- salt
- 1½ 1 water
- 30 g butter and 30 g flour
- pinch of pepper
- 60 g grated cheese
- 1 bread roll
- 20 g fat
Thursday, November 20, 2008
Onion soup with cheese
Spring herb soup (Easter soup)
- 3 handfuls of herbs (violet leaves, young nettles, strawberry leaves, parsley, chives, lettuce leaf)
- 1½ l stock
- 40 g flour
- 40 g butter
- salt
- pinch of nutmeg
- 1 bread roll
- 20 g butter
Mashed potato and ham soup
- 500 g potatoes
- 1¼ 1 water
- salt
- 1/4 1 milk
- 100 g ham
- 1 egg yolk
- parsley
- 1 bread roll
- 30 g fat
See Also
Thick and Creamy Potato Bacon SoupFriday, November 14, 2008
South Bohemian potato soup
- 300 g potatoes
- 1 l water
- salt
- caraway seed
- 1/2 bay leaf
- 1 small onion
- 200 g fresh or 20 g dried mushrooms
- 30 g flour
- 1/2 l sour cream
- 4 eggs
- fresh dill
- 40 g vinegar
See Also
Another classic Czech recipe: Bramboracka (Potato soup)Sunday, October 26, 2008
Sour cream soup
- 1¼ l water
- salt
- a handful of dried mushrooms
- caraway seed
- 30 g risen yeast
- 50 g butter
- 1 onion
- 4 eggs
- potatoes
- ¼ l sour cream
Christmas carp soup
- head, tail and roe of carp
- 1½ l water
- salt
- 50 g butter
- 50 g flour
- 100 g root vegetables (carrot, celeriac, parsley)
- 1 teaspoon vinegar
- parsley
- several drops of seasoning
- 1 bread roll
- 20 g fat
Remove gills and eyes from head and boil together with tail in salted water. Cook rinsed hard and soft roe separately in salted water. Prepare light roux from butter and flour, dilute with cool fish stock, beat well and boil. Add diced vegetables and boil briefly till tender. Finally flavour with vinegar, seasoning and, after removing bones, return fish and hard and soft roe into soup. Serve with chopped parsley and croutons.
Instead of vinegar, soup may be flavoured with one egg yolk mixed with a little sour cream.
Wednesday, October 22, 2008
Hen soup with garnish
- 1/2 boiling hen
- 1½ l water
- salt
- 3 peppercorns
- 100 g root vegetables
- 1/2 onion
- 1 dl cream
- 2 egg yolks
- chives
- 2 egg whites
- 50 g grated cheese
- approx. 30 g flour
Add boiling salted water with pepper to washed and trimmed bird and cook in a pressure cooker till tender. Strain broth and use meat for a pasta or risotto dish. Boil diced vegetables and onion hi broth.
Dough garnish: Prepare batter from egg whites, grated cheese and flour. Pour mixture into the simmering soup over a fork to form small pieces of garnish. Finally add cream with egg yolks and chopped parsley.
Hunter's soup
- 300 g venison on the bone
- 1¼ l water
- salt
- 40 g butter or margarine
- 1/2 onion
- 40 g flour
- 1/4 l milk
- 100 g root vegetables
- 200 g fresh mushrooms
- pinch of pepper
- parsley
- 20 g fat
- 1 egg
- salt
- 1 bread roll
- a little milk
- breadcrumbs
Rinse meat, chop into pieces, cover with water, add salt. Boil for approximately 2 hours. Fry onion in fat, sprinkle with flour and prepare light roux. Dilute with strained broth from meat and bones, add milk beat and boil. Add sliced vegetables and sliced cooked mushrooms. Add seasoning and boil small dumplings in soup.
Dumplings: Cream fat, egg and salt, add cut roll which was soaked in milk. Thicken with breadcrumbs. Form small dumplings, drop them into the boiling soup and simmer for about 4 minutes.
Flavour with pepper and finally sprinkle with chopped parsley. Use the meat for the main course.
Tuesday, October 21, 2008
Calf's head soup with dumplings
- 1/2 calf s head
- 1½ l water
- salt
- 50 g butter
- 60 g flour
- 100 g root vegetables
- bouillon cube
- parsley
- 100 g calf s brain
- 40 g margarine
- 20 g onion
- 1 egg
- salt
- breadcrumbs
Discard eye, remove brains and use for preparing dumplings. Burn hair over flame and thoroughly rinse head several times. Put it into a large saucepan, add water and salt and boil approximately one hour. When the meat is tender, remove bones and strain broth. Prepare light roux from butter and flour, dilute it with cool stock, beat and boil thoroughly. Add diced vegetables and boil till tender. Cut meat into small pieces and return it to the soup. Flavour with bouillon cube and chopped parsley. Boil dumplings in the soup.
Dumplings: Pour boiling water on brains and skin them. Fry chopped onion in fat, add brains and stew them for a while, stirring. Remove from fire, and when cold, add egg, salt and thicken it with breadcrumbs. Form small dumplings and boil them either in the soup or separately in boiling water for about 5 minutes till they float on the surface.
Pork soup
- 400 g pork
- 1½ l stock
- 100 g root vegetables
- 1 onion
- salt
- 2 cloves of garlic
- pinch of marjoram
- pepper
- approx. 20 g boiled pearl barley or rice
Pork tongue soup
- 1 pork tongue
- 1½ l water
- salt
- 100 g root vegetables
- 1/2 bouillon cube
- parsley
Tripe soup
- 1 smoked leg of pork
- 500 g tripe frozen or precooked
- 1½ l water
- salt
- 50 g lard
- 50 g flour
- 100 g root vegetables
- 1 clove of garlic
- 1/2 teaspoon paprika
- 5 g fat
- small piece of bouillon cube
- parsley
Mushroom pancakes
- 100 g fresh mushrooms
- 20 g margarine
- salt
- parsley
- 2 eggs
- approx. 50 g flour
- shortening for baking tin
Monday, October 20, 2008
Ham dumplings
- 1 bread roll
- 2 tablespoons milk
- 30 g margarine
- 20 g onion
- parsley
- 100 g ham or boiled smoked meat or bacon
- salt
- pinch of nutmeg
- 1 egg
- breadcrumbs
Liver dumplings
- 30 g margarine
- salt
- 1 egg
- 100 g pork (or other) liver
- 1 clove of garlic
- pinch of pepper
- approx. 100 g breadcrumbs
Cheese dumplings
- 20 g margarine
- pinch of salt
- 1 egg
- 1/2 dl milk
- approx. 80 g flour
- 20 g grated cheese
Beef soup
- 1/2 kg beef with bone
- 1½ l water
- salt
- 2 peppercorns
- 1/2 medium sized onion
- 1/2 small carrot
- 1/4 celeriac
- 1/2 parsley
- 20 g butter
- parsley or chives