Soup
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
- strictlysalsaclare
- Posts: 505
- Joined: Wed Apr 25, 2012 10:06 pm
Re: Soup
We've got several Polish supermarkets where we live, and they are so well stocked. We love going in there. One is very conveniently situated near our dentist.
Re: Soup
I ended up going into the nearest Polski Sklep, just 10 minutes walk away, an unnerving amount of unknown products in there, and of course no english labels or prices. Fortunately I knew what I was looking for, these frozen ones were expensive at £2.30 for 300g, (Morrisons mushroom tortellini equivalent £1.50), but I guess they are authentic.
Tasty snacky lunch, but not really cooking, as I used 70g of the borscht concentrate, 150g of a Lidl sachet of beef stock, 200ml water and 100g of uszka.
I didn't think that the instruction of diluting the borscht 1 part to 5 would work, but it did, although of course with some stock not just water. I will do a test run using just water and see how it tastes.
The "pasta" on the uszka seems thinner than tortellini, and tastes more floury, however the filling was actually rather tasteless, I will check out the mushroom tortellini, they may actually be better.
Tasty snacky lunch, but not really cooking, as I used 70g of the borscht concentrate, 150g of a Lidl sachet of beef stock, 200ml water and 100g of uszka.
I didn't think that the instruction of diluting the borscht 1 part to 5 would work, but it did, although of course with some stock not just water. I will do a test run using just water and see how it tastes.
The "pasta" on the uszka seems thinner than tortellini, and tastes more floury, however the filling was actually rather tasteless, I will check out the mushroom tortellini, they may actually be better.
Re: Soup
Sakkarin wrote:I didn't think that the instruction of diluting the borscht 1 part to 5 would work, but it did, although of course with some stock not just water. I will do a test run using just water and see how it tastes.
The "pasta" on the uszka seems thinner than tortellini, and tastes more floury, however the filling was actually rather tasteless, I will check out the mushroom tortellini, they may actually be better.
Can be made with just water, but much better with stock.
Sorry the uszka weren't up to scratch. Because there are no egg whites the dough is much softer than Italian pasta. We use the same dough as for pierogi - though rolled a bit thinner. Work in batches and keep the rest of the dough covered so it doesn't dry out.
There's a recipe for uszka here.
Beetroot consomé thread
http://www.wildfood.info/viewtopic.php? ... me#p275248
In Poland the filling is made with just wild mushrooms - most people gather them in season and dry them - so they can be extravagant. I tend to use mostly cultivated mushrooms - portobellos are best and add a few soaked dry mushrooms
if I have some.
Haven't tried it, but some mushroom ketchup might give the filling a bit more flavour if no wild mushrooms to be had
Nowadays some people cut circles - I'm of the traditional squares persuasion. See the Uszka video below- skip the first 5 minutes.
https://www.youtube.com/watch?v=d0KmiEyFeRU
Uszka are made for Christmas Eve - rest of the year people tend to make paszteciki - a bit like sausage rolls to go with the barszcz. Usually made with a flaky yeast dough - but, being lazy I often use shop bought puff pastry. Filling can be just mushrooms or meat, sauerkraut & mushrooms ...
Hope this helps
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Soup
Well I finally got round to making it on my penultimate day in Mexico.
Absolutely divine - thanks, Suffs,for the recipe. Definitely worthwhile.
The spots on top are soy sauce. Just a touch to contrast the creaminess!
Absolutely divine - thanks, Suffs,for the recipe. Definitely worthwhile.
The spots on top are soy sauce. Just a touch to contrast the creaminess!
Re: Soup
Made some Heston's pea and ham just now, a cheat version.
I made the stock a while back, but the gorgeous ham has long since gone. However using the saved stock I subbed some bacon and it is still wonderful. Whoar.
I'll insert my cheat recipe here later.
I made the stock a while back, but the gorgeous ham has long since gone. However using the saved stock I subbed some bacon and it is still wonderful. Whoar.
I'll insert my cheat recipe here later.
Re: Soup
Thank you, I think this one is probably the prettiest piccy of soup I've made, a butternut one...
www.sakkarin.co.uk/foodforumpix/butternutsoup02.jpg
www.sakkarin.co.uk/foodforumpix/butternutsoup02.jpg
- MagicMarmite
- Posts: 208
- Joined: Thu Apr 26, 2012 11:42 am
Re: Soup
I'm making a batch of veg and lentil today, I used a bag of casserole veg from Asda, lentils and ham stock I made from a smoked hough.
It doesn't contain the actual meat, as that's going to go into a beetroot soup.
It doesn't contain the actual meat, as that's going to go into a beetroot soup.
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Soup
Sakkarin wrote:I see today's Guardian supplement is labelled "10 perfect soups". More Felicitytation no doubt.
No, not usually. They'll be online throughout the week and are usually by all sorts of food writers from their recipe archive.
Re: Soup
They're diluting the brand in that case - if it says "perfect" it invariably means it's a Felicity project.
It also looked like it was a one-off pullout, although you may be right in that the online versions will be trickle-fed to us...
It also looked like it was a one-off pullout, although you may be right in that the online versions will be trickle-fed to us...
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Soup
Mulligatawny. Malika’s recipes are usually jolly good.
https://www.standard.co.uk/lifestyle/fo ... 61086.html
https://www.standard.co.uk/lifestyle/fo ... 61086.html
Re: Soup
I made JO’s sweet potato and chorizo chowder today using Sainsburys veggie chorizo style sausages , from his new “7 ways “ cookbook . Loved it , full of veggies and went well with the cheese and chilli rolls I made . I did add chilli flakes and I think next time I’d add garlic too . The cream made it very comforting
- Pepper Pig
- Posts: 4920
- Joined: Thu Feb 21, 2013 5:52 pm
- Location: North West London
Re: Soup
*whispers* I’ve ordered Nigella’s which comes out this week.
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