STARTERS AND SOUPS


Chicken soup  (Poland)

 
INGREDIENTS:
  • 40 dag beef
  • Chicken
  • 3 Carrots,
  • 1 parsley,
  • celery,
  • Onion
  • Choped parsley
  • Pepper and salt
  • noodles


PREPARATION:
  • Wash beef and chicken and put them into a pot, add some water and boil them.
  • Peel and wash the vegetables
  • Scorch the onion
  • Put all the vegetables to the pot.
  • Boil  them 45 minutes on the small fire.
  • Add some salt and pepper
  • Boil noodles on the other pot.
  • In the end put everything into plate and pour some parsley


Fish Soup (Portugal)

Ingredients:
  • Fish of your choice  , 500 grs cockle
  • 1 onion , 3 spoons of olive oil
  • 1 tablespoon chopped fresh parsley leaves, 1 bay leaf
  • 2 garlic cloves , 1 glass white wine
  • 2 tomatoes
  • 50 grs de vermicelli , slices of bread, dried in the oven
  • Salt and pepper , paprika (if you like it), grated cheese (if you like it)

Preparation
  • Boil the fish in water seasoned with salt and pepper.
  • Save the boiled fish water. In a pot, heat the oil, add the cockle and then take it from the shell. Save the water from the cockle.
  • Heat the oil, chop the onion and let it cook. Add the parsley, the bay leaf and the crushed garlic cloves. Let it stew and add the boiled fish water.
  • Add the wine and the water from the cockle and let it boil. Put the tomato, peeled and sliced.
  • Let everything boil. Before serving, add the vermicelli, cut in slices, the fish, the cockle and the paprika. Taste it and season if needed.
Serve the soup with small slices of bread, dried in the oven and with grated cheese, if you like it.





Tomato soup  "pomidorowa"  (Poland)

Ingredients:


Directions:
  • 1 Place the tomatoes, onions, butter and 1 cup water in a sauce pan and cook until the vegetables are soft.
  • 2 Rub mixture through a sieve or food mill.
  • 3 Place in a soup pot, add broth and heat.



Barszcz ( beetroot soup)  (Poland)

Ingredients
  • 6 cups water
  • 3/4 tablespoon salt
  • 1/2 cup finely chopped carrots
  • 1/4 cup chopped green bell pepper, divided
  • 1/2 stalk celery, chopped
  • 1 medium beet
  • 1/2 cup canned peeled and diced tomatoes
  • 3 potatoes, quartered
  • 1/3 cup butter
  • 1/2 cup chopped onion
  • 1 1/2 cups canned tomatoes
  • 3 cups finely shredded cabbage, divided
  • 1/4 cup heavy cream
  • 3/4 cup diced potatoes
  • 1 tablespoon dried dill weed
  • 1/4 teaspoon ground black pepper to taste
  • salt and freshly ground black pepper to taste


Directions
  • Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
  • Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
  • Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
  • Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.







Soup of  “Caldo Verde"  (Portugal)
Ingredients:
  • 1/2 kg of potato
  • 1 sauce of spouts
  • 1 sausage
  • 2 L of water
  • 5  spoon (soup) of olive oil
  • Salt
  • Pepper salt


Preparation mode:
  • Pour in water in a large sauce. Stir in the potatoes  and cook them. When they are mushy, mash them with a blender. Over medium heat, add the salt , pepper and the julienned kale . Let it boil for 15 minutes and add the previously sliced sausage. Stir in the olive oil and serve at once.







YOGHURT SOUP  (Turkey)
Ingredients
Rice......... 1/3 cup
Water...... .4 cups
Salt..........  2 teaspoons
Flour......... 3 tablespoons
Yogurt.......1 2/3 cups
Egg........... 1 ea.
Butter........4 tablespoons
Mint...........1 ½ tablespoons

Wash the rice and place in a saucepan together with water and salt and cook for about 30 minutes, until tender. Blend the flour into yogurt in a seperate dish, break in the egg, mix and warm the mixture by adding a couple of spoonfulls of the hot soup. Gradually add the yogurt mix to the saucepan, stirring continously and keep stirring until it comes to boil and then cook for 10 minutes. Melt butter or margarine in a pan, add mint, stir a couple of times and remove from heat and slowly sprinkle over the soup. 


STUFFED WINE LEAVES IN OLIVE OIL  (Turkish: yaprak sarma)

Ingredients:
1/2 Kg. Wine Leaves Picked In Brine 
1/2 Kg. Rice
7 Medium Onions
1 1/2 Glasses Olive Oil
4 Glasses Water
2 Tablespoons Currants
2 Tablespoons Pine Nuts
1 Bunch Dill
1 Bunch Parsley
Salt, Black Pepper And Spices

Instructions
Place the wine leaves in boiling water to remove the salt. Put 1/2 glass olive oil and chopped onions into a pan and saute over moderate heat while stirring with a wooden spoon, add  washed rice and continue to stir. Add water, spice, salt, chopped parsley and dill, black pepper, currants and pine nuts. Pour in 1/2 glass olive oil and cook gently while still stirring. Put aside to cool. Cut off the stalks of the leaves and place stalks at the buttom of the pan , over these, put one layer of wine leaves. Place 1/2 tablespoon of the filling on each leaf, roll and line up in the pan. After all the leaves are stuffed, cover the entire surface with a layer of leaves and pour  water, the remaining olive oil and lemon juice over and cook on moderate heat. When the leaves become tender remove from heat, and put on a serving plate. Decorate the plate with lemon slices, and serve .



Eggs casserole (France)

1.Ingredients(for 2 peoples)
•        2 eggs
•        Butter:20g(for ramekin)
•        Salts
•        pepper

2.Buttering the ramekins
•        Melt butter in a bain-marie sauce
•        Take a brush
•        Brush the edges and bottom of the ramekin

3.Preparation eggs
•        break the egg into the ramekins
•        check that there is no shell

4.Mark the eggs cooking
•        quarter fill a pan with water
•        Bring water to a boil
•        once the water bring to a boil put the ramekins in the “sautoir”
•        when the white coagulates put the “sautoir” in the oven at 200°C for 5-10 minutes
•        we need the white is cooked but not yellow
 5.finish
•        add a small spoonful of cream



Herring in Sour Cream   (Polish name: Sledzie w Smietanie )

Serves 4      Cold  Fish  Herbs  Vegetables  Hors d’oeuvre  Starter   Appetiser   Gluten Wheat Free   Poland   Eastern Europe

Ingredients 
8 Salted Herring Fillets 
1 large Onion, chopped  
1 Garlic Clove, crushed 
1 teasp Lemon Juice 
4 hard-boiled Eggs, chopped 
280ml/8fl.oz. Sour Cream 
Salt and Pepper  
2 tbsp Freshly chopped Dill
    Instructions

    1. Wash the herring fillets under cold running water, dry on kitchen paper then cut into small cubes. 
    2. In a mixing bowl, mix together the herring, onion, eggs, lemon juice, sour cream, garlic, salt and pepper. 
    3. To serve - sprinkle with the dill and serve with rye bread.





    Potato Fingers  (Polish Name: Paluszki)

    Ingredients
    • 100g/4oz Cold Mashed Potatoes
    • 100g/4oz Softened Butter
    • 100g/4oz Plain Flour
    • 1 Egg, beaten
    • Salt and Pepper
    • 1 tbsp Caraway Seeds
    Instructions
    1. Place the potato, butter and flour in a large mixing bowl, mix well then knead to form a dough. Cover with clingfilm and refrigerate for 15 minutes.
    2.  Preheat the oven to 220C, 425F, gas Mark 7 and lightly grease a large baking tray.
    3.  Turn the chilled dough onto a floured work surface, roll out to 2cm/ ½ -inch thick then cut into fingers and place on the greased baking tray.
    4.  Brush with beaten egg, sprinkle with salt and caraway seeds and bake for about 10 minutes until golden. Serve immediately.
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