Hlavička_4ts
Krúpová polievka s kapustou / Barley soup with cabbage
utorok 3. decembra 2013
Keď sa dni začnú ochladzovať a zima sa už neodvrátiteľne blíži, respektíve je už tu, mám potrebu jesť niečo výdatnejšie, čo zahreje, ale ja zároveň zdravé. Ideálnou voľbou na takéto dni je u mňa polievka. Tentokrát som pripravila hustú krúpovú polievku s kapustou, ktorú si môžete zabaliť aj so sebou do práce. Krúpová sa zvykne robiť z vývaru z údenej šunky, ale v našom, zdravšom prístupe vám bohate postačia cca 3 tenučké plátky slaninky, alebo napr. schwardzwaldskej šunky. Pokiaľ ste vegetariáni, alebo nič údené akurát po ruke nemáte, vôbec nevadí, polievočka bude aj tak výborná.
S ďalšou zmenou s ktorou sa musím v tomto období vysporiadať je, že moje bylinky sú už zazimované. Samozrejme, nie že by sa čerstvé bylinky nedali kúpiť to nie, len na to akosi zabúdam, keďže som mala pár mesiacov k dispozícii plný balkón byliniek, a že sa im tento rok krásne darilo. Takže pri tejto polievočke si vystačíme so zásobami v kredenci a chladničke.
Najprv si na malé kocky nasekáme všetku zeleninu a na troške olivového oleja ju za stáleho miešania restujeme spoločne so slaninkou, alebo šunkou, až kým jemne zozlatne. Pred koncom restovania pridáme cesnak a len krátko ho premiešame s restovanou zeleninou. Do hrnca pridáme krúpy a zalejeme vodou (množstvo vody záleží od toho akú hustú polievku chcete). Pridáme soľ, čierne korenie, bobkový list, nové korenie, feferónku a vopred namočené sušené huby. Spoločne varíme, kým krúpy nezmäknú, vtedy pridáme nakrájanú malú hlávku kapusty (hlúbik vyrežeme) a necháme variť, kým kapusta zmäkne. V prípade potreby ešte dochutíme a okyslíme červeným vínnym octom a pridáme petržlenovú vňať (ja mám svoju zamrazenú). Polievku buď podávame len tak, alebo s nastrúhaným syrom typu parmezán, grana padano, alebo pecorino.
Dobrú chuť!
When the days are getting cooler and the winter arrival is unavoidable, hence it is already here, I am in need to eat something heartier, something what warms me up and of course something healthy as well. And the perfect choice for me is a soup. This time I went with a hearty barley soup with cabbage, which you can take with you to work. In our country, a barley soup is usually made of smoked ham broth but in this case I chose healthier approach with barely 3 thin slices of bacon or some smoked ham, it will be just enough to get the final taste. And if you are vegetarian or just don't have any smoked stuff, forget adding it and I am sure that soup will still be just as great without it.
There is another thing these days I need to carry in my mind when cooking and it is the fact that my "herb garden" has already taken its winter break. Of course I can buy fresh herbs but this is something I often forget as I was used to using mine for the past few months and let me tell you, this year they were absolutely prolific. So in this recipe we will only need stuff what's "on stock", in our cupboard and fridge.
First, dice all vegetables and sauté them on a splash of olive oil together with bacon or ham. Keep stirring constantly until it all becomes slightly golden. Before the end of sautéing, add chopped garlic and just stir briefly with vegetables. Add barley folowing with the water to the pot (the amount of water depends on how thick soup you prefer). Season with salt and pepper, bay leafs, allspice and some chilli if you like and add pre-soaked dried mushrooms. Cook until barley is just tender. Then add chopped small cabbage head (cut out inner solid part of cabbage) and cook it until cabbage softens slightly. Season more if necessary and add chopped parsley (mine was frozen) and you will probably need to add some sourness as well. I used red wine vinegar. Serve the soup like plain or with grated cheese such as Parmesan , Grana Padano or Pecorino.
There is another thing these days I need to carry in my mind when cooking and it is the fact that my "herb garden" has already taken its winter break. Of course I can buy fresh herbs but this is something I often forget as I was used to using mine for the past few months and let me tell you, this year they were absolutely prolific. So in this recipe we will only need stuff what's "on stock", in our cupboard and fridge.
First, dice all vegetables and sauté them on a splash of olive oil together with bacon or ham. Keep stirring constantly until it all becomes slightly golden. Before the end of sautéing, add chopped garlic and just stir briefly with vegetables. Add barley folowing with the water to the pot (the amount of water depends on how thick soup you prefer). Season with salt and pepper, bay leafs, allspice and some chilli if you like and add pre-soaked dried mushrooms. Cook until barley is just tender. Then add chopped small cabbage head (cut out inner solid part of cabbage) and cook it until cabbage softens slightly. Season more if necessary and add chopped parsley (mine was frozen) and you will probably need to add some sourness as well. I used red wine vinegar. Serve the soup like plain or with grated cheese such as Parmesan , Grana Padano or Pecorino.
Enjoy!
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2 komentáre:
... super, ten fenikel ma prekvapil, ale skúsim, ja polievky môžem :-) D
Ja velmi rada pouzivam fenikel do zakladu polievok, a tiez mam velmi rada feniklovy salat. Pokial ho vsak nemas po ruke pokojne vynechaj :-)
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