http___ljiljanasarajevo.blogspot.com_2014_07_supa-od-heljde.html_1.xml
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Kulesh Kulesh, whose recipe belongs to the Ukrainian cuisine, is a thick and rich soup with cereals, vegetables and bacon, as in the photo. Ingredients - 0.5 kg of potato - 150 g of lard - 1 large onion - 100 g of wheat - 1 carrot - parsley root weighing about 50 grams - celery root weighing about 50 grams - a few sprigs of parsley - a few dill sprouts - 2 bay leaves - salt to taste (1-1.5 tsp) Recipe for cooking at home - Peel potatoes and cut into small cubes / bars, peel the carrots and cut into small cubes. Root the parsley and celery, cut into small pieces. Pour about 2 liters of clean water into the pan and put it on the fire. - Add the boiled water (about 1 tsp) and dip the carrots with the roots. After 10 minutes, add crushed potatoes. Millet is rinsed several times under cold water and added to the cooler 7-8 minutes after adding potatoes . - Reduce the heat so that the water is barely boiling. Cook the cook about 15 minutes with a weak boil. Peel onion and finely chop. Salo cut into cubes, side about 1 cm. In a frying pan, heat a couple of spoons of vegetable oil and put onion. - Fry it about 3-4 minutes until golden, stirring and adding bacon. Fry the bacon and onions on medium heat for about 10 minutes, stirring occasionally. Then add the resulting roast in soup kulesh and stir. - Wash greens and finely chop. After 3-5 minutes, remove the pan from the fire, sprinkle the soup with herbs and cover with a lid. Cover the pan with a warm towel and leave the cook for 15-20 minutes to infuse . Remove the towel, cover and spread the soup over the plates. Bon appetit! Related recipes: Kulesh45 min. / Medium Cheese soup with cream40 min. / Easily Duck soup60 min. / Medium Children’s soup with meatballs30 min. / Easily Soup with meatballs in a multicrew90 min. / Easily
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Odlična i zdrava supa uz domaće griz knedle... :) Sastojci: - 150 gr heljdine kaše - 1 glavica crvenog luka - 2-3 režnja bijelog luka - 1 mrkva - 100 gr karfiola - 100 gr brokolija - 2-3 krompira - peršun - ulje - so - biber - vegeta + (za knedle od griza) - 1 jaje - 3-4 kašike griza - malo vegete Karfiol i brokoli kratko blanširati. Kratko propržiti sitno sjeckan crveni i bijeli luk, dodati mrkvu i još malo propržiti. Zatim dodati blanširani karfiol i brokoli, heljdu i zaliti vodom. Kuhati na tihoj vatri. Nakon 10-tak minuta ubaciti krompir isječen na sitne kockice i nastaviti kuhati dok krompir ne bude kuhan. Dodati sjeckani svježi ili suhi peršun. U zdjelici umutiti jaje, pa dodati vegetu i griz, dobro izmješati i ostaviti da malo griz nabubri. Smanjiti temperaturu na kojoj kuhate supu, tek toliko da lagani vri. Pomoću dvije male kašičice formirati knedle i lagano ih spuštati u supu. Kuhati još 15-20 minuta na sasvim laganoj vatri da se fino skuhaju, potom sloniti supu sa ringle, poklopiti i ostaviti da tako odstoji oko 10-tak minuta. Na kraju okus dotjerati vegetom i biberom i servirati toplo.