Description
Sopa Juliana. Variants of this soup in different European countries there are many, vegetable and chicken/meat broth. The soup is delicious, flavorful and simple to prepare, does not require any sophisticated products. The ingredients varies, depending on Your desire and possibilities. What makes this soup so special is the kind of cutting vegetables. Julien (FR. Julienne) is a special method of cutting vegetables thin strips, gives the dish a more delicate texture. For the first time this method of cutting was described in the book "Le cuisinier impеrial", published in France in 1806, Not quite confirmed, but some sources refer to the famous chef Jean Julien (Jean Julien), the first author began to publish manuals on the technique of slicing vegetables. We all know our favorite mushroom Julien, today I propose a recipe for soup-Julien. In this version I first tried it and now I cook at home. Join us!
Ingredients
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Potatoes
4 piece
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Carrots
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Cabbage
0.5 piece
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Leeks
1 piece
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The Apium graveolens Dulce
5 piece
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Rutabaga
1 piece
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Olive oil
4 Tbsp
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Salt
Cooking
For cooking cabbage soup-Julien I used the Lombard (pictured). Don't worry, for this purpose you can use ordinary cabbage. A set of basic ingredients according to "Le cuisinier impеrial": carrots, rutabaga, leeks, onions, celery, lettuce, sorrel, copyr or korvel (this is unknown to me of an umbrella plant). A simplified set of products, which are usually boiled soup-Julien in Portuguese restaurants: potatoes, carrots, onions, garlic, cabbage, olive oil. Turnips, I suppose, many will find it exotic. It can not add. P. S. I think that turnips can replace sugar beet, turnip or white radish negorci, but it's important that the soup was not bitter! If you decide on radish, pre-rinse it with boiling water to remove excess bitterness.
Peeled potatoes, onion, garlic cut into large pieces, put in a high pot for cooking soup, pour cold water and cook until tender. I put half of the rutabagas together with potatoes. Use a pressure cooker to save time. During the cooking of potatoes other vegetables cut into thin strips. Cutting by Julien there are longitudinal and transversal, you can use any method that seems to You more comfortable.
Cut the leek into thin rings (or, respectively, the longitudinal strips).
Celery stalks - finely transverse (or longitudinal strips).
Cabbage finely shinkuem (seen in stores manual special slicers for julienne).
Carrots can be rubbed on a special grater, not very long strips. You can slice it with a knife, first on cross-section thin rings, and then, collecting a few rings together, cut them thin strips.
Rutabaga - in the same way.
Reserve the meats.
When potatoes, onions, garlic cooked, wipe them with a blender to puree. Turns out this cream, the broth is light consistency. It needs salt, add olive oil.
Lay our meats. You can continue cooking under pressure (in a pressure cooker), but once you try, don't do that anymore. Don't like overcooked cabbage. Continue cooking on the divider of fire and under the common cover. So the soup is not perekupaet, just languishing and vegetables do not lose their taste.
Serve soup on the plates very hot, sprinkled with grated cheese or you can put a teaspoon of soft cheese (cream for example). Bon appetit!
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