SOUPS

1. SOUPS Made by: Karina and Emilija

2. Poland • Żurek soup: • vegetables: 1 carrot, half of a parsley, quarter of a leek, and small piece of a raw celery root • 2 medium sizedonions • 2 garliccloves • a fewallspiceberries (4-5) • 2 bayleaves • 1-2 juniperberries (optional) • 3 medium sizedpotatoes • 1 cup of rye sourdough (about 250ml) • about 0.25kg Polish raw sausage (so-called “white sausage”) •  about 100g of smoked bacon (optional)  • 2-3 teaspoons of marjoram • salt, pepper • 4-5 tablespoons of sour cream  • hard boiledeggs • INGREDIENTS: • Rye sourdough: • half of a cup of wholemeal rye flour (about 120 mililiters) • peel of one slice of wholemeal bread (optional) • 1 cup of room-temperature, but previously boiled water (about 250 ml) • 2 cloves of slightlycrushedgarlic • 2 bayleaves • 2-3 allspiceberries

3. Part 1 – RyeSourdough • Boil water and use it to rinse an interior of the glass or clay jar. Set aside to cool. When water reaches room temperature, add wholemeal rye flour (half of a cup) to the jar and pour 1 cup of water. Stirr the mixture to form a uniform slurry. Add spices – 2 cloves of slightly crushed garlic, 2 bay leaves, 2-3 allspice berries and the peel of one slice of wholemeal bread. • Cover the jar with a piece of gauze or linen cloth. Do not close it with the lid, since the sourdough needs some fresh air. Set aside for about 3-5 days in a warm place and give it a stirr just once a day. Let it mature and the sourdough will gain a distinct sour smell and taste. • Now, your sourdough is ready to be used for the soup. Store any leftover in the refrigerator, in a closed glass jar or bottle.

4. Part 2 – żurek soupp • Wash, peel and cut 2 medium sized onions and vegetables (1 carrot, half of a parsley, quarter of a leek, and small piece of a raw celery root). Put them into a large pot and cover with water. Add garlic (2 peeled cloves), 5 allspice berries, 2 bay leaves and, optionally, 1-2 juniper berries. Boil gently for about one hour, then drain the vegetables and save the broth. • In the meantime, wash, peel and dice 3 medium sized potatoes. • Now, add 1 cup of rye sourdough (prepared according to the above recipe) to your vegetable broth (now without vegetables). Stirrbothingredients and boil for about 5 minutes. • Cook the soup until it gets an intense aroma of meat and herbs. Add salt and pepper to taste, then turn the heat off. Add 3-5 tablespoons of sour cream and previously boiled potatoes. Stir the soup, but do not boil it any longer. • Serve while still hot, with cut in half hard boiled eggs (one egg per plate). • Cut 250g of Polish raw sausage (white sausage) into thick slices. Usually, we add the sausage to the soup as is, but you can also fry it a bit on the frying pan. • To the soup (broth+sourdough mix), add 2-3 teaspoons of marjoram, sausage slices and 100g of smoked bacon (the latter is optional).

5. Romania Ingredients: • honeycomb tripe   veal knuckle  laurel leaf, lovage and  thyme                               1 potato and 1 onion                                                            1 egg yolk green hot pepper salt and pepper 2 tomatoes                                                1 bunch assorted herbs  4 to 6 tsp. lemon juice butter

6. Wash well a nice piece of honeycomb tripe, let stand in salt water for 1/2 hour, then wash again. • Now put it into a pot with 2 quarts of water and add one onion sliced, one laurel leaf, a bunch of assorted herbs, salt and pepper to taste, 2 sliced tomatoes, a veal knuckle, one potato and a little thyme and lovage. Cook slowly for 4 hours or until the tripe is tender. • Lift out the tripe and place it on a board. With a sharp knife cut it into thin strips. Let stand 1/2 hour, then remove the vege­tables from the liquid. • Place the strips of tripe back into the pot and continue the boiling in the clear liquid a little longer. Put into a large serving soup bowl one egg yolk and one teaspoonful of lemon juice or vinegar for each person you expect to serve. Beat with a fork until light. Now pour the boiling ciorba with the tripe slowly into the egg mixture and stir constantly. • Serve very hot with a green sharp pepper. If you like a sharpei flavor in the ciorba, add to it a few pepper seeds. Dab with butter.

7. Portugal Ingredients: • 500g of potatoes 400g cabbage  cut into strips 1 onion 2 garlic cloves 2dl of olive oil Salt 1 chorizo 2l of water

8. Preparation: 1. In a pan with 2 liters of water, place the potatoes, onion, garlic and half the olive oil. Season with salt. Let it cook for 30 minutes to get everything cooked well. 2. When everything is cooked, use the blender.  Add the chopped cabbage. Let the cabbage boil for 15 minutes. 3. Cut the chorizo into slices. Finally, add the remaining olive oil and chorizo. Let it boil.

9. Latvia Anotheringredients:  • Potato(4 pieces);  • Rise(60 g);  • Salt(tasting);  • Crackedpepper(tasting);  • Dill(1 bunch); • Parsley(1 bunch);  • Bayleaves(2 pieces); • Caulisofdrieddill(a few) Ingredientsformeatballs: • Beefmince(500 g);   • Groundpork(500 g); • Salt(tasting);  • Crackedpepper(tasting); • Onion(1 bigpiece);  • Egg(1 piece);  • Garlic(1 head)  • Water(approximately 150ml). Ingredientsforsauteing: • Onion(2 mediumpieces); • Carrot(2 pieces); • Sunfloweroil(a little); 

10. Pourwaterinto a saucepanand put it onthefire.Thenaddintothewater salt to taste,acoupleofbayleavesandcaulisofdrieddill.  Afterthatwecanmakeminceformeatballs.First, weshouldgrateonionandgarlic,thrn mix allingredientspredestinatedformeatballsandthenbeatofffinishedmince.  Further,weshouldpreparesauteing. Weneed to gratecarrots,sliceonionsinsmallslicesandfrythemonfryingpanusingsunfloweroil.  Afterthatweneed to take awaycaulisofdrieddillfrombulion.Ifyouwant,youcanaddseasoningforsoup.Thenwecanmakemaetballs.Weshould take pittanceofminceandmakemeatballsbyhandsand at once put themintoboiledwater.Thenweshould take awayfoamfromsurfaceofsoup.  Further,weshouldslicepotatoes,dillandparsley.After,weshouldaddsauteingandwaitcoupleof minutes to boilit.Thenwecanaddrise,slicedpщtatoesanddillwithparsleyandboilthesoup to readiness.Aftersometime,thensoupisreadyand it isnotstayonthefire,weshouldaddsomecrackedpepper.So,themeatballsoupiscompletelyready!Youcaneatthissoupwithsourcreamandblackbreadifyouwant.

11. Lithuania Ingredients: • •1 normal size beetroot (you can also use beetroot leeches, but it`s optional) • •1 carrot • •1 potato • •1 tomato • •¼ onion • •A piece of pumpkin • •Salt • •Fresh parsley, dill

12. Virst of all, you need to boil the water. Then, cut carrot and beetroot into stripes, potato into cubes, put them into the pot of water. Add small pieces of onion. Smash pumpkin and mix into the soup. Boil for 20 min. Cut tomato into pieces and put into the pot together with salt, parsley and dill. Then boil for 5-10 min. –till the soup becomes red and you feel its scent. • Optionally, boil whole potatoes in another pot and serve on the plate instead of putting them in soup. • Serve with whole grain dark bread and a spoon of fresh sour cream.

13. Spain • INGREDIENTS: • ● 200gr of  PRAWNS • ● 3 SLICES OF HAKE • ● 2 SQUIDS • ● 150gr of CLAMS • ● 1 ONION • ●1 RED PEPPER • ● 1 GARLIC CLOVE • ● 1 TOMATO • ● SAFFRON, OLIVE OIL AND SALT • ●NOODLES • ●PARSLEY

14. Cleanthe sea food and cutit in slices. Puttheclams in a bowlwithsaltywaterfor ten minutes. Change thewater once  Cuttheonion, thegarlic and the red pepper in dices and frythemwith olive oil in a pan. Whenfriedaddthetomato in dices too and thethe sea food.  Addwater and letitboilfor 10’. Addsomesaffron and salt You can addnoodles and parsley.