Soup nockerl "Russian"

Description

The Western conception of "Russian" soup - it's everything to do with beets. To cook meatless borscht recipe German description is, of course, a test, because you always want to make a "correction". But I gave up and made a vegetable "Russian soup" and the second option in combination with the German nockerl, i.e. dumplings. Both lovely, so on, a variety of hot menu in the Post, and public holidays.

Ingredients

Onion

2 piece
Vegetable oil

2 Tbsp
Leeks

1 piece
Carrots

1 piece
Celery root

100 g
Tomato

1 piece
Bay leaf

2 piece
Salt

0.5 tsp
Allspice

5 piece
Cabbage

500 g
Beets

500 g
Potatoes

500 g
Balsamic

3 Tbsp
Sugar

1 pinch
Milk

200 ml
Butter

25 g
Salt

1 pinch
Chicken egg

1 piece
Cream cheese

60 g
Horseradish

1 tsp
Semolina

125 g
Greens
Sour cream

Cooking

The vegetable broth. Cooking the broth, mainly from the winter roots, but I add other vegetable components that are available frozen or in stock. Heat the pan with Rast. oil, add 1 onion, cut in half and roots (celery, cor. petreski, carrots), cut into large chunks, fry 2-3 min., stirring occasionally. Add water (2.5-3 litres) and the rest of the ingredients (tomatoes, leeks, 1 cabbage leaf, Bay leaf, peppercorns, salt) and cook for 20-25 minutes after boiling, to medium heat.

Soup. While cooking the soup, prepare in parallel all for soup. Shred or cut into small squares cabbage

Cut into cubes of beetroot

Cut 1 onion in small dice

In a deep nonstick skillet or pot heat the oil (1 tbsp), add the onion and fry for a few minutes until transparent, stirring occasionally.

Add the cabbage and continue to fry it, stirring occasionally, until slightly brown (about 8-10 minutes)

Add beet cubes and continue to cook 5-6 minutes, stirring occasionally

Cut the potatoes into cubes, add to the pot with the vegetables

And immediately pour the boiling vegetable broth, strained through a sieve/colander, cook for 20-25 min.

Add salt, sugar, and vinegar (adjust according to your taste). The soup should be sweet and sour

Nockerl or dumplings. In a saucepan pour the milk, add the butter and a pinch of salt, bring to medium heat to a boil

Measure out 125 grams of semolina

A thin stream pour in milk, stirring constantly

Cook over low heat, stirring intensively, until the mixture begins to separate from the walls of the pot, going into a ball around the blades

To perelozhit brewed semolina in a bowl, let cool slightly, until warm. Beat 1 egg, add the cream cheese and herbs, mix well

Season with salt and white pepper if cooking for kids. Season with horseradish, if cooking for adults.

Nockerl or gnocchi are best cooked separately. Then you can save them in the fridge, as a Supplement, until next time, and they will spread through the soup. Boil in saucepan with water, adding a little salt. Two teaspoons dipped in water, then grab some dough and turning it a teaspoon to form oblong nockerl

Put in boiling water, scoops up the next batch of dough, etc. After surfacing nockerl cook for 1-2 minutes.

Remove with a slotted spoon onto a plate and give them a little weathered...

Long tale, but quickly Russian soup is cooked...

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