KREM ČORBA OD PEČENIH PAPRIKA SA KNEDLAMA OD FETE I PERŠUNA

Stiže nam sezona ajvara i pijaca koje će biti krcate sa crvenim paprikama. Ajvar sam nekada obožavala. Mogla sam jednu teglu sama da slistim za dva dana, onako kao namaz. Želja me je malo minula s godinama, a na sreću, tegle gotovog domaćeg ajvara kao i pečene za zamrzivač dobijamo,  tako da taj film ove godine nećete gledati na ovom blogu.

Ostalo mi je pakovanje paprika od prošle godine, onih divnih crvenih mesnatih, pa sam rešila malo da eksperimentišem. Rezultatom sam jako zadovoljna. Kremasta, prebogata čorba sa sočnim knedlama od sira, puna slasti koju daju paprike, je obogatila naš meni.

Ove godine kada zamrzavate paprike za zimu, kupite one najbolje, najmesnatije. Velika je razlika u ukusu, čak i kad se koriste samo u čorbi. Nemojte škrtariti. Kada četiri dobrih crvenih paprika stane u kilogram, e to su onda prave. Ovo vam kaže ekspert za konzumaciju istih, nikako ekspert za pravljenje ajvara. Toliko sam tegli probala da mogu sebe uvrstiti u eksperte degustacije ovog crvenog zlata.

ČORBA

3 kašike maslinovog ulja

1 crni luk - kockice

2 šargarepe - kolutovi

400g krompira -kocke

500g pečenih oljuštenih crvenih paprika

1 kašika kristal šećera

1 kocka za supu

so

250ml slatke pavlake 36%mm-Imlek

KNEDLICE

125g fete

1 jaje

1 ravna kašičica praška za pecivo

oko 80g prezle od domaćeg suvog hleba

1 puna kašika brašna

malo soli

svež peršunov list

Na maslinovom ulju kratko propržiti crni luk, pa dodati šargarepu i krompir i oko 500ml vode. Krčkati uz povrmeno dolivanje još oko 500ml vode, tj. dok povrće nije gotovo.

Pečene paprike usitniti u secku ili usitniti štapnim mikserom. Usitniti i kuvano povrće sa vodom u kojoj se kuvalo. Vratiti sve zajedno u šerpu, doliti oko 700ml vode, dodati šećer, kocku za supu i so, pa pustiti da provri.

KNEDLICE-od gore navedenih sastojaka, koje izgnječite prvo viljuškom, pa onda rukom malo zamesite, čupkati komadiće i formirati oko 50 malih knedlica. Staviti ih u frižider oko 30 minuta. Knedle ubaciti u ključalu vodu. One će pasti na dno. Kuvati 5 do 10 minuta dok ne isplivaju i još malo. Ocediti ih u situ.

Gotovoj čorbi dodati knedlice i naliti slatkom pavlakom. Pre serviranja dodati svež peršunov list.

ROASTED RED PEPPER CREAM SOUP WITH FETA DUMPLINGS

When summer and autumn come, Serbian farmers markets transform into the land of peppers. We love turning this red gold of ours into ajvar, a red pepper preserve, making pickled peppers in jars, and roasting and freezing them for the winter. We sun dry them and stuff them in the winter time. We freeze them fresh. The only thing I have not tasted here is the red roasted pepper soup. So, here is my contribution with a recipe to the land of the red peppers.

3 tablespoons of olive oil

1 onion diced

2 carrots cut into discs

400g of potatoes-cubed

500g of roasted cleaned and peeled red peppers

1 tablespoon of crystal sugar

stock cube

salt

250ml of cream

DUMPLINGS

125g of feta cheese

1 egg

1 even teaspoon of baking powder

around 80g of bread crumbs

1 full tablespoon of flour

salt

fresh parsley leaves

In a pan heat couple of tablespoons of oil, add in onion and fry for a minute. Add in carrots and potatoes and around 500ml of water. Bring to a boil and simmer slowly adding around 500ml of water and cook until the veggies are done. Strain and preserve the liquid aside.

Take the roasted cleaned red peppers and place in the food processor. Puree them. Puree the veggies with the liquid that they have been cooking in. Return the pepper puree and the veggies puree to the pot and add in around 700ml of water. Add in the stock cube, sugar, salt to taste and just bring to a boil. Set aside.

DUMPLINGS-mix all of the above ingredients first with a fork, then by hand and pinch small amounts forming between your palms little balls, around 50 of them. Place them on a plate and put in a fridge for 30 minutes or so.  Bring a large pot of water to a boil and drop in all of the dumplings. They will sink at first to the bottom, but will come up as they are cooked. Cook for app. 5 to 10 minutes. Place the dumplings in a sieve and remove excess water.


Add the dumplings to the hot soup and pour in the cream. Enjoy!