Pšenica čorbi osim svoje hranljive vrednosti daje i čulni efekat pucketanja u ustima pri jelu. Naravno da niko neće kuvati 200g pšenice samo za čorbu, pa vam preporučujem da skuvate veću količinu, deo iskoristite u čorbi, a ostatak odložite u frižider i doručkujete uz med narednih dana. Pošto se muskatni oraščić dodaje žitu, ovde je savršen kompliment pšenici i niko se neće buniti zbog prisustva ove divne arome. Ne morate praviti knedlice, jer je čorbica divne i bez njih, a uz njih ova čorba je ceo obrok.
ČORBA
1 kašika putera i 1 kašika ulja
1 kašika putera i 1 kašika ulja
80g nekuvane pšenice (200g kuvane)
1 crni luk-sitno
500g brokolija
3 šargarepe-sitne kockice
100g kukuruza šećerca
vode
kocka za supu, so, suvi začin (Vegeta, začin C)
250g kisele pavlake
rendani muskatni oraščić
mirođija
VALJUŠCI-ĆUFTICE
130g mlevenog belog mesa
3 kašike kuvane pšenice-može i bez
malo narendanog muskatnog oraščića
na vrh noža đumbira u prahu
1 kašičica ulja
1 ravna kašičica soli
Noć pre pravljenja čorbe pšenicu staviti u hladnu vodu da nabubri, pa je sutradan skuvati.
Od navedenih sastojaka za ćuftice zamesiti masu par sati pre pravljenja čorbe, pa je staviti u frižider. Rukama formirati male ćuftice-valjuške 3x1cm i ređati ih na tanjir, pa ih ponovo odložiti u frižider.
Odvojiti cvetiće brokolija od stabla, glavnom stablu skinuti koru, pa ga usitniti, a manje grančice na kojima su cvetići samo usitniti.
Na ulju i puteru spustiti crni luk, pa kratko propržiti. Dodati stabljike i deo cvetića brokolija (sačuvati šaku cvetića sa strane), pa dinstati uz nalivanje vode dok povrće nije gotovo. Prebaciti sve u secko ili štapnim mikserom napraviti pire uz dodatak malo vode. Vratiti potaž u šerpu, doliti litar vode, pa ubaciti cvetiće brokolija, kukuruz, šargarepu i pšenicu. Dodati kocku za supu i kuvati dok povrće nije skoro gotovo, a onda doliti još 700ml vode, pustiti da baci ključ, pa ubaciti knedlice u kipuću vodu i kuvati još 5 minuta. Skloniti sa vatre, doterati ukus (so, suvi začin), narendati malo muskatnog oraha, pa par kašika čorbe naliti u umučenu kiselu pavlaku i umutiti da je bez grudvica, a onda pavlaku sipati u čorbu. Pre serviranja dodati mirođiju.
CREAM SOUP WITH NUTMEG AND WHEAT
1 tablespoon of oil and 1 tablespoon of butter
80g of uncooked whole grain wheat (200g of cooked wheat)
1 onion diced
500g of broccoli
3 carrots diced
100g of corn
water
stock cube, salt
250g of sour cream
finely grated nutmeg
dill
DUMPLINGS
130g of ground chicken breast
3 tablespoons of cooked wheat
nutmeg
pinch of ginger powder
1 teaspoon of oil
1 even teaspoon of salt
The night before making the soup place the wheat in cold water and leave overnight, and then the following day cook for app. 1.5 hours or until the wheat is cooked. From the above mentioned ingredients for the dumplings form a dough like mixture and place in the fridge. You can also do this the night before. Then form little dumplings 3x1cm and place them on a plate and again in the fridge until they are called for. Remove the flowers of the broccoli, peel the main stem, and cut the other stems into smaller pieces. Fry the onion on oil and butter. Add the broccoli stems, a cup of broccoli flowers (save the rest for later) and a bit of water. Cook until they are done and then puree. Add a liter of water, add in left over broccoli flowers, corn, carrot and wheat. Add in the sock cube and cook until the veggies are done. Add around 700ml of water, bring to a boil and then add the dumplings and cook for an additional 5 minutes. Take of the stove, add salt to taste, a bit of ground nutmeg, dill and sour cream.
