Sunday, October 17, 2010

Potato and leek soup/ Bulviu ir poru sriuba

I come from a country where potato is considered as the second bread and we eat them with almost every dish and have numerous ways of preparing it. However, when making soups, potato is usually one of the ingredients and almost never the main one. Plus, Lithuanians never make pureed soups and a very traditional Lithuanian wouldn't eat it. One of my friends told me her father's words that he would eat pureed soups only if he lost all his teeth.
A good thing is that younger generation is more flexible and is eager to try new dishes and try to experiment with traditional and new ingredients. This time a very simple but delicious potato and leek soup. My in-laws said that they had no idea what it was made of but it was tasty! Homemade chicken stock adds smoothness to the soup and a touch of rosemary and chilli pepper makes it warming and very pleasant to eat.

What we need:

for chicken stock:

2 chicken wings or any part of chicken
3 cloves of garlic
1 onion
2 bay leaves
2 branches of rosemary
2l water
salt
4-5 peppercorns

for the soup:

3 potatoes
1 leek
1/2 tsp chilli pepper flakes
olive oil
salt and black pepper
parsley

What we have to do:

1. Put chicken pieces, peeled garlic and onion, together with bay leaves and rosemary, salt and peppercorns into a pot. Pour with water and bring it to boil and cook for 30 minutes. Do not cover the pot. Before using it in a soup, drain it.
2. To make the soup, peel your potatoes and chop into small pieces, slice your leek.
3. Add some olive oil into a pot and put the leeks. Saute for 3-4 minutes and add the potatoes and season with salt and pepper.
4. Pour your chicken stock ( only liquid) and cook until potatoes are soft for about 10 minutes.
5. Use a hand-held blender to puree the soup until smooth. Correct the seasoning and add chilli pepper flakes. Bring it to boil.
6. For serving, pour your soup into bowls, add some slices of leek and some parsley. Drizzle with some olive oil and serve! Enjoy!


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Receptas Lietuviskai - Bulviu ir poru sriuba

Mano Turkiska seimyna paragave sia sriuba pasake, kad neturi jokio supratimo is ko ji pagaminta, bet skanu! O ji tikrai skani! Cili pipiras ir rozmarinas puikiai vienas kita papildo, naminis vistienos sultinys tik suteikia svelnumo siai trintai sriubai. Pabandykit!

Reikia:

Sultiniui reikes:
2 vistienos sparneliu ar kitos vistos dalies
3 cesnako skilteliu
1 svoguno
2 lauro lapu
2 sakeliu rozmarino
2 l vandens
druskos
4-5 juoduju pipiru grudeliu

Sriubai:

3 bulviu
1 poro
1/2a.s chili pipiro
alyvuogiu aliejaus
druskos ir juoduju pipiru
petrazoliu

Gaminame:

1. Pirmiausia isverdame sultini. I puoda sudedame vistiena, luptus cesnakus, svoguna, lauro lapus, rozmarina, druska, pipirus ir uzpilti vandeniu ir uzvirinti. Virti apie 30 minuciu neuzdengus puodo. Pries pilant i sriuba, nukosti ir naudoti tik sultini.
2. Dabar gaminame sriuba. Nuplauname darzoves, supjaustome porus, nulupame ir susmulkiname bulves.
3. I puoda ipilame siek tiek aliejaus, sudedame porus. Patroskiname apie 3-4 minutes, tada sudedame bulves ismaisome i supilame sultini, pagardiname druska ir pipirais.
4. Supilus sultini verdame kol bulves suminksteja apie 10 minuciu.
5. Bulvems isvirus, su rankiniu smulkintuvu smulkiname kol sriuba gaunasi vientisa. Iberiame chili pipiro ir uzviriname.
6. Pateikiant supilame sriuba i dubenelius, uzdedame keleta poro riekeliu ir petrazoles sakele, apslakstome alyvuogiu aliejumi. Skanaus!


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2 comments:

  1. Jolita, the soup is beautifully photographed and it looks delicious!

    ReplyDelete

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