Description
Hutspot met stoofvlees. Winter simple rustic dishes from Dutch cuisine. When after the holidays, tired of the frills and want something homemade, hot and simply, I hope, remember that vegetable soup and stews. The ingredients are probably in almost every home there, and if something out of the spices is not enough – it does not matter, and without them it will be delicious. Instead of pork you can use and beef, and to the mixture of vegetables, you can add rutabaga.
Ingredients
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Pork
800 g
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Onion
7 piece
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Vegetable oil
2 Tbsp
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Bay leaf
2 piece
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Thyme
1 Tbsp
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Garlic
2 tooth
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Vinegar
3 Tbsp
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Paprika sweet
1 tsp
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Black pepper
2 piece
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Carrots
2 piece
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Potatoes
6 piece
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Butter
50 g
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Nutmeg
Cooking
Meat cut into pieces of 3x3 cm and onions on a large half-ring long (so it keeps the shape when fighting). Grind the garlic with a knife or passed through the press.
Meat fry in a pan in vegetable oil, as needed several times, the meat must be browned crust. Cooked meat placed in Dutch oven or heavy saucepan.
Onions lightly fry very quickly in the same pan and add to the meat.
If everything is properly done, the pan should remain the caramelized juices of the meat and onion, we poured the vinegar and, stirring, allow them to melt in the liquid. Add the spices (thyme, paprika, Bay leaf, allspice) and garlic, a Cup of water or broth (if using), salt-pepper and stew in this liquid meat about an hour and a half.
In half an hour, until the meat is cooked peel the potato, carrot and onion, all cut: potatoes grow larger, thin carrot slices and onion half-rings, this time across and thinner. Put in a saucepan layers: first the potatoes, then the carrots and at the end of the bow. Fill with water so that the onions are submerged in water, it will be enough and a couple. Sprinkle with salt and cook under cover until tender.
Drain off water from vegetables, add a piece of butter, pepper and nutmeg, and make a puree.
The meat should be ready, too: the gravy should not be too thick, the meat is soft. Serve vegetable soup with meat, pre-flanked Bay leaf and allspice. You can garnish with fresh parsley, but more that the effort is not worth it, because the dish is simple, rustic, and in the simplicity lies its charm.
Eet smakelijk! Bon appetite!
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