Description
The name of the soup "boiling" came from cooking it over high heat. The origins of the emergence of "ribolitta" directly related to poverty and hard labor of the peasants, who had little money, but also time every day to cook. But this soup the next day were a fairly easy warm up. This information I found on the Internet.. I got a very delicious, fragrant soup with a rich flavor of vegetables and spices. A recipe from old magazine "Burda moden".
Ingredients
-
Thyme
2 piece
-
Rosemary
1 piece
-
Garlic
3 tooth
-
Mushrooms
100 g
-
Leeks
1 piece
-
Onion
1 piece
-
Celery root
100 g
-
Carrots
1 piece
-
Beans
100 g
-
Potatoes
2 piece
-
Broth
2 l
-
Olive oil
-
Baton
-
Cheese
-
Salt
Cooking
Beans, if need to soak, boil until tender.
Cook chicken broth. The chicken can be used for cooking a main dish or salad. You can cook and lean ribolitta, at the expense of vegetables and spices, taste will also be saturated.
In olive oil fry the carrots and celery, cut into strips.
Add the onion - straws.
Also straw chopped mushrooms.
Add the leeks (green part) and chopped garlic (2 cloves).
And fresh rosemary (to break it) and thyme.
In boiling, salted to taste the broth, add potatoes, cut into strips.
The beans are crushed with a blender to puree.
Add to the soup when the potatoes are almost cooked.
Add to the soup vegetables. Cook for 7 minutes.
For toast grate the cheese and squeeze the remainder of the garlic. Mix well.
It's a cheese spread on the slice of bread which are pre-drizzle with olive oil. Dry toast in the oven or in the microwave on the grill.
When applying the plate to put toast, garnish with greens. On the second day soup is even better.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.