MUSKATNA KREM ČORBA SA PŠENICOM I VALJUŠCIMA

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

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.

POVRTNA SUPA SA JEŽ KNEDLAMA

Luda sam za knedlama od mesa, piletine ili povrća. Ovakav tanjir supice je kompletan obrok, tako da se trudim da sve hranljive materije potrebne za jedan obrok spakujem u jedan tanjir. Sve mesne knedlice za supu je bolje praviti unapred, pa ih ostaviti u frižideru na par sati ili još bolje, preko noći. Knedle uvek treba presoliti, jer će veliki deo soli otići u supu, a ako ih dobro ne presolite, biće bezukusne. 

U ovim knedlama se koristi kuvano meso, ali kad mi treba sveže, obično posegnem za kesicama u zamrzivaču u kojima sam uspremila po 100g mlevenog pilećeg mesa i to obično od bataka i karabataka, pošto je to meso sočnije. Kada kupujete belo meso, jednostavno možete onaj komad mesa koji ide uz kičmu, a koji liči na pero odvaditi i sačuvati ga za supicu. Neće vam nedostajati u ručku, a u supicama će dobro doći. Tako neosetno pravite zalihe.

Zašto jež knedle? Liče mi na male slatke ježeve!

PRŽENE KNEDLE OD KUVANOG PILEĆEG MESA  I LIMUNA

300g kuvanog pilećeg mesa usitnjenog u secku

1 kuvana šargarepa usitnjena u secku

1 ravna kašičica soli

 2 kašičice peršuna

rendana kora jednog limuna

1 kašika ulja

2 jaja

3 kašike griza

Skuvati belo meso i šargarepu, sačuvati vodu u kojojsu kuvani, a zatim meso odvojiti od kostiju, usitniti ili samleti. Spojiti gore navedene sastojke, pa smesu staviti u frižider na nekoliko sati. Nauljenim rukama formirati valjčiće od količine koja može da stane u jednu kašičicu. Masa nije kompaktna i potrebno je samo malo stisnuti u ruci komadić da se formira. Pržiti samo da porumeni na ulju, pa ih ocediti od viška ulja u cediljci ili na papirnom ubrusu.

SUPA

2 kašike ulja ili 1 kašika putera i 1 kašika ulja

1 manja glavica crnog luka

100g šampinjona-listići

1 šolja korena celera-kockice

1 manji krompir-kockice

2 šargarepe-kolutovi

20g sušenih vrganja

1 šolja cvetića brokolija

zeleni listići brokolija (ako ih ima na stablu)

2 kocke za supu

2,5 l pileći bujona ili vode

Potopiti sušene vrganje u 100ml vruće vode i ostaviti ih oko desetak minuta da se hidriraju. Na ulju ili mešavini ulja i putera propržiti crni luk kratko, pa mu dodati mu šampinjone i nastaviti sa prženjem oko minut. Dodati celer, krompir, šargarepu, listiće brokolija, usitnjene vrganje i naliti sa oko 500ml bujona ili vode i vodom u kojoj su se vrganji hidrirali. Dodati kocke za supu i kuvati dok povrće nije skoro gotovo. Dodati cvetiće brokolija, još oko 2 litra bujona ili vode i pustiti da baci ključ, pa dodati knedle od mesa. Nastaviti sa kuvanjem dok se brokoli ne skuva, a na kraju dodati soli i suvog začina po ukusu.

VEGGIE SOUP WITH FRIED CHICKEN AND LEMON DUMPLINGS

I adore using fritters and dumplings in my soups and stews. They make my soup a whole meal that is well balanced with nutrients. A bit of meat, veggies, dairy and I got myself a whole lunch. I often make these meaty dumplings in batches, then just freeze the and use in the next soup. 

DUMPLINGS

300g of cooked chicken breast 

1 cooked carrot

1 even teaspoon of salt

 2 teaspoons of cut parsley

zest of one lemon

1 tablespoon of oil

2 eggs

3 tablespoons of semolina

Cook the chicken and the carrot, and save the stock for later and shred them in a food processor. Mix together all of the above ingredients and place in the fridge for a couple of hours or overnight. With oily hands form oblong shapes with the amount that can fit into one full teaspoon. Squeeze in your palm to get a shape. Fry in hot oil or butter and set aside for later.

SOUP

2 tablespoons of oil or 1 tablespoon of butter and 1 tablespoon of oil

1 small onion diced

100g button mushrooms sliced

1 cup of the celery root diced

1 smaller potato diced

2 carrots sliced

20g g of dry porcini mushrooms

1 cup of broccoli flowers

2 stock cubes, salt

2,5 l of chicken stock or water

Hydrate the porcini mushrooms in 100ml of hot water, then drain, cut and save the water. On oil or butter fry the onion for a minute. Add the mushrooms and fry some more. Add the celery, potato, carrot, porcini mushrooms and add in around 500ml of the stock and the water where the mushrooms have hydrated in. Add the stock cubes and simmer until the veggies are almost done. Add the broccoli flowers, the fritters and 1,5 to 2 liters of the sock and cook until they are done.

VITAMINSKA KREM ČORBA SA VALJUŠĆIMA OD PILETINE

Fascinirana sam aromom korena celera koja dominira ovom čorbicom. Podseća me na muskatni oraščić ili nešto slično. Celer koristim u svim bistrim supama, ali ga nakon kuvanja bacim (greh).U ovoj čorbici  je celer dobio počasno mesto koje i zaslužuje.  

Volim da kombinujem različite teksture u jelu. Ova svilenkasta vitaminska bomba od čorbe je u kontrastu sa elastičnim i pomalo gumastim mesnim valjušcima. Umesto belog mesa možete koristiti i druga, a ja često koristim belo meso kao dodatak, jer ga volim, a imam i zalihe u zamrzivaču. Uvek u malim kesicama, pre zamrzavanja odvojim po 100g belog mesa koje ću kasnije iskoristiti u čorbicama. Često i cele batake i karabatake sameljem pre zamrzavanja, jer su oni sočniji nego čisto mleveno belo meso. Sreća je moja što imam tri fioke u zamrzivaču, inače bi pravila zalihe kao hrčak. 

ps inspiraciju za ovu čorbicu sam pronašla u Dunjinoj zelenoj juhici

ČORBA

1 crni luk

2 kašike putera i 1 kašika ulja

1 veći koren celera, malo stabljika i lišća

1 veća keleraba

1 paškanat

1 krompir

kocka za supu

so

 bistra pileća supa ili voda

180g kisele pavlake

VALJUŠCI OD PILETINE

100g hladnog mlevenog belog mesa 

1 jaje

1 ravna kašičica soli

2 kašičice svežeg seckanog peršuna

1 kašičica ulja

3 kašike griza

1 kašika brašna

Spojiti sve sastojke za valjuške, a količinu griza i brašna prilagoditi tako da dobijete čvršću masu. Masu staviti u fižider na sat vremena ili preko noći.

U većem loncu na puteru i ulju kratko propržiti sitno seckan crni luk, pa mu dodati kockice korenastog povrća.

Doliti 700ml supe ili vode i kuvati uz postepeno dolivanje vode dok povrće nije gotovo. U procesoru, secku ili štapnim mikserom napraviti krem potaž, pa vratiti u šerpu i doliti vode do željene gustine.

Pustiti da baci ključ, pa potom mokrim prstima ubacivati valjuške u čorbu, tako što prstima odvojimo malo mase i vučemo uz ivicu tanjira; kuvati ih oko desetak minuta. Skloniti sa šporeta i dodati pavlaku koju smo razredili sa par kašika čorbe.

VITAMIN CREAM SOUP WITH CHICKEN DUMPLINGS

The contrast of this silky and creamy soup with the elastic and a bit chewy dumplings is the main characteristic of this soup. The aroma of the celery root that reminds me of nutmeg dominates in the dish. Here in Serbia we are used to having the root rather then the stalk of the celery in our soups. Either one is a very healthy version of this vitamin bomb of a soup.

1 onion diced

2 tablespoons of butter and 1 tablespoon of oil

1 celery root diced and half a cup of cut stalk with leaves

1 large kohlrabi diced

1 parsnip diced

1 potato diced

Knorr stock cube

salt

water or chicken stock

180ml of sour cream or just cream

CHICKEN DUMPLINGS

100g of ground cold chicken breast or drumsticks or thighs

1 egg

1 even teaspoon of salt

2 teaspoons of parsley

1 teaspoon of oil

3 tablespoons of semolina

1 tablespoon of flour

Combine all the ingredients for the dumplings and place the bowl in the fridge for an hour. The amount of salt may seem a bit too much, but the salt will go into the soup. In a large pot heat the butter and the oil and fry the onion for a bit and add the diced root vegetables. Add stock or water, just enough to cover the veggies and cook until they are done, gradually adding more liquid that evaporates. Puree the veggies in the food processor and return to the pot. Add more water to your liking. Bring to a boil and with wet fingers make dumplings by taking a small amount of the dumpling mass and slide it along the side of the dish like shown in the picture. Drop in the boiling soup one by one and cook for around 10 more minutes. Take of the stove and add sour cream.

ČORBA OD GRAŠKA I PESTA SA MINI ĆUFTICAMA OD MESA I ORAHA

Ova čorba je moja kreacija, nastala iz ljubavi prema grašku, pestu i knedlicama. Ne tvrdim da slični recepti ne postoje, ali meni se ovaj jako dopao, i nadam se da će obradovati i vas koliko je obradovao mene. Ja sam napravila domaći pesto od bosiljka sa bademima koji nisu do kraja samleveni već se sačuvala mala hrskavost u krupnijim komadićima.

ČORBA OD GRAŠKA I PESTA SA MINI ĆUFTICAMA OD MESA I ORAHA

ČORBA

500g zamrznutog graška 

1000ml  vode

kocka za supu

4 punih kašika pesta od bosiljka

360g kisele pavlake ili slatke pavlake Imlek 36%mm ili pavlake za kuvanje

Skuvati grašak, ocediti i sačuvati čašu vode u kojoj je kuvan . Staviti ga u blender sa vodom (oko 200ml) i pretvoriti ga u pire. Vratiti grašak u šerpu i naliti još 1 litar vode. Dodati kocku za supu i so, pa pustiti da baci ključ.  Ubaciti knedlice i kuvati oko 10 minuta. Skloniti sa šporeta, pa dodati pesto. U posebnoj posudi umutiti kiselu pavlaku sa malo čorbe da nema grudvica ili direktno sipati slatku pavlaku u ćorbicu.

KNEDLICE

200g hladnog mlevenog mesa

50g mlevenih oraha

1 ravna kašičica soli

prstohvat mirođije

Spojiti sastojke i formirati minijaturne kuglice sa rukama koje ste umočili u brašno. Prvo formirati oko 20 komada.  Staviti u frižider da se stegnu, pa potom svaku (sada će biti mnogo lakše) podeliti na 2 dela i formirati sićišnu kuglicu oko 2cm u prečniku i manje. Ja ih pravim dan unapred.

CREAMY PEA SOUP WITH PESTO AND MEAT AND WALNUT DUMPLINGS

This soup is my creation and it originated from my love of the peas, pesto and dumplings. I am not saying that there are no recipes like this one in a virtual world of the internet, but I fell in love with this recipe and I hope that you will too. 

DUMPLINGS

200g of cold ground meat

50g of ground (roughly) walnuts

1 even teaspoon of salt

First make the dumplings; mix the meat walnuts and salt. Place in a fridge for an hour. Make mini dumplings, as small as you can (around 2cm in diameter) with hands that had been dipped in flour. Place back in the fridge overnight at best or at least for an hour. Again with floured hands, make even smaller dumplings out of the ones you have made. It will be easier since they are nice and cold and you can get 40 to 50 pieces. Place them back in the fridge until ready to use in a soup.

SOUP

500g of frozen peas

1 liter of water 

Knorr stock cubes (40g)

4 full tablespoon of basil pesto*

360g of sour cream

Boil the peas in water and when done save one cup of water that they have cooked in. Transfer to a food processor and puree. Put back the pea puree in a pot and add the liter of water with stock cubes. Bring to a boil. Add the meat dumplings. Let them cook for 10 minutes. Take off the stove and add the pesto. Take a cup of soup and mix with sour cream until it is cream and smooth and then add to the soup.

*I made homemade pesto with almonds. They gave a wonderful crunch to the soup. The store bought kind is a perfect puree, no crunch.

Pre serviranja možete dodati malo pesta, ali se on brzo rastopi u supi.

Ja sam koristila domaći pesto od bosiljka sa bademima.

You can add a bit of pesto just before serving, but it will melt right away into the soup.