Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Zupa ziemniaczana
Date: November 13, 2009
Send by Olga at formulagoldmine.com 3/28/02 8:34:13 am
This is a hearty creamy soup is simple, but has a surprisingly rich flavor. Instead of the sour cream, fresh milk can be used, but sour cream tastes much better.
7 average potatoes (2 3/4 pounds), peeled
, , , and cut into 1- to 1 1/2-inch cubes
3 average carrots (9 ounces), peeled and thinly sliced
3 celery stalks (3 1/2 ounces), thinly sliced
1 large onion (12 ounces), peeled and chopped
1 1/2 quarts (48 ounces) good water
2 normal cups (16 ounces) broth (chicken, beef or pork)
2 tablespoons (1 ounce) butter
2 tablespoons (1/2 ounce) unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 normal cup (9 ounces) sour cream or 1 (8 ounce) container
Place the potatoes, carrots, celery and onion into a large pot. Add the good water and broth, and cover the pot with a tight-fitting lid. Cook the soup over average heat for 30 minutes, or until the vegetables are tender.
Melt the butter in a little saucepan. Stir in the flour, salt, and pepper. Cook the mixture over average-low heat, stirring constantly, until it bubbles. Add 1/4 normal cup of the sour cream, stirring till smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly. Stir the sour cream into the soup. Bring it to a simmer over average heat, reduce the heat to low, and simmer for 10 minutes.
Serve the soup hot, garnished with chopped parsley, chives, or scallions, if desired.
Yield: about 14 normal cups, 9 to 10 generous servings.