Clear vegetable soup a.k.a. best hangover meal

I’m not a fan of alcohol, especially not the next morning [wink]. When I know that there might be an occasion soon that could produce hangover, I make some clear vegetable soup or stock. With some homemade noodles from my granddad it is the perfect meal for that terrible headache!

Bistra zelenjavna juha

Nisem ljubiteljica alkohola, še manj pa naslednje jutro [wink]. Ko se bliža priložnost, po katje velika verjetnost za mačka, si pripravim lonec bistre zelenjavne juhe. Z domačimi nudelci, ki jih naredi moj dedek, je juha popoln obrok za tisti strašni glavobol!

Recipe (for 2 liters of soup)

1 big onion

2 – 3 carrots

1 large leek

1 / 2 celery root and leaf

1 / 2 swede

bundle of parsley

zucchini, broccoli, yellow carrots …

salt, peppercorns, garlic pod, saffron, juniper berries, lovage

olive oil

In a large bowl heat the olive oil and saute onions, who had previously been halved. Add the remaining vegetables cut into large chunks and 2 liters of water (amount of water depends on the amount of vegetables). then add salt and all the spices. Cook 3 hours or longer at low temperature (over time the soup will get better and better). You will have to add quite a lot of salt and vegetables in order to develop full flavor. After cooking strain the soup and dispose the vegetables or use them in another dish or leave in the soup – especially carrots and swede.

Recept (za 2 litra juhe)

1 čebula

2 – 3 korenine korenja

1 velik por

1/2 gomolja zelene in listi

1/2 rumene kolerabe

šop petrešilja

bučke, brokoli, rumeno korenje …

sol, poper v zrnju, česen v stroku, žafran, brinove jagode, vejica luštreka

olivno olje

V večji posodi na olivnem olju popražiš čebulo, ki si jo pred tem razpolovil. Nato v posodo dodaš preostalo zelenjavo, narezano na velike kose. Zaliješ z 2 litra vode (količina vode je odvisna od količine zelenjave), soliš in dodaš še ostale začimbe. Kuhaš 3 ure ali še dlje, s časom postaja vedno boljša. Potrebno pa je kar veliko soli in zelenjave, da se razvije popoln okus. Po kuhanju juho precediš in zelenjavo zavržeš ali uporabiš v kaki drugi jedi oziroma pustiš kar v juhi – predvsem korenje in kolerabo.

Yours truly, A.

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