Spring vegetable soup

Filling yet light soup with green beans, cauliflower, carrots and celery. It contains tiny noodle-like dumplings called kluski. That vegetable soup holds a special place in my heart. My dad would sometimes make it for us for dinner on Saturdays. My mom is a mathematics teacher and on Saturday morning she usually prepares herself for classes with her students or corrects test and that’s when my dad takes kitchen over and cooks for us.

To make a base for most of the soups chicken tights or wings, pork ribs etc are used. Basically bones are used to make good broth. I took a shortcut this time and used ready chicken broth. Of course, you are more than welcome to use the real meat and wait patiently for best flavor. It takes about an hour of simmering meat in water to get some good flavor out of it. I just poured chicken broth in a big cooking pot, added spices (peppercorn, bay leaves and allspice) and brought it to boil.

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In the meantime I chopped onion and fried it in butter with a pinch of salt and a pinch of sugar. When the onion was golden I added chopped garlic for another minute.

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I also chopped the rest of the vegetables- cauliflower, carrots and celery. I used frozen green beans. My dad also adds frozen peas sometimes too and it’s really good.

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When the broth started boiling I added all the vegetables and simmered everything for about 15 minutes.

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When the vegetable soup was boiling I made kluski- tiny round noodles. Of course you can skip them and still have a nice, lean vegetable soup but I recommend that you try making them. It is really easy and if you are scared of making your own noodles I can promise you they always work out. Simply put about half a cup of flour in a bowl, pinch of salt and one egg and work ingredients into a dough mix until smooth.

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Now the fun part. Take little pieces of dough, about nail size big, and drop them directly into boiling soup. It just takes few minutes to cook them.

Kluski should look something like that when they’re done. I checked after about 3 minutes and they were perfect! Make sure they’re soft inside. As soon as kluski were cooked I took the soup off the heat.

The last thing to do, similarly to other soups I made before, is adding sour cream. I did it by adding hot soup spoon by spoon to a bowl of sour cream. Then I slowly added the mix of sour cream and soup back into the cooking pot.

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If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!


Ingredients:

  • 5 cups of chicken stock
  • 1 cauliflower head
  • 3 cups of (frozen) green beans
  • 3 carrots
  • 4 celery stalks
  • 1 egg
  • 2 tablespoons of butter
  • 1/2 cup of flour
  • 1/2 onion
  • 2 cloves of garlic
  • 1/2 cup of sour cream
  • 3 bay leaves
  • 5 whole allspice
  • 5 peppercorns
  • Pinch of sugar
  • Salt
  • Pepper

Directions:

  1. Add bay leaves, whole allspice and peppercorns to chicken broth and bring to boil.
  2. Fry onion on butter, add garlic and a pinch of sugar.
  3. Chop vegetables and add them and fried onion to the boiling broth. Simmer until vegetables are cooked but not to soft.
  4. Mix one egg, a pinch of salt and 1/2 cup of flour until smooth. Form little nail size balls and throw them to boiling soup. They should be cooked after about 5 minutes.
  5.  When kluski are cooked, turn the heat off and add sour cream. Add hot soup spoon by spoon to a bowl of sour cream. Then  slowly add the mix of sour cream and soup back into the cooking pot. Serve hot.

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