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2 tablespoons olive oil
225 grams minced chicken
150 grams long grained rice
1 liter tomato juice
Salt and freshly milled black pepper
1 teaspoon caraway seeds
Pinch each of sugar and cayenne
2 tablespoons chopped parsley to garnish
-Finely dice the onions.
-Heat the oil in a large saucepan and fry the onions until transparent, stirring from time to time.
-Add the minced chicken and rice and fry for a few minutes,stirring occasionally.
-Add the tomato juice, season with salt and pepper, then bring to the boil.
-Cover the pan and reduce the heat,then simmer for 20 minutes.
-Finally season with caraway seeds,sugar and cayenne and sprinkle with chopped parsley.
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1 kg potatoes
450 grams leeks
2 tablespoons oil
1 liter hot meat stock
1 day old bread roll
350 grams minced chicken or lamb
1 pinch each of grated nutmeg, black pepper and salt
Generous pinch each of dried marjoram and celery salt
1 tablespoon chopped parsley to garnish
-Peel and wash the potatoes and cut them into 2cm cubes.
-Finely dice the onion and keep just under half the quantity to one side.
-Trim the leeks, wash thoroughly and then slice them.
-Heat oil in a large pan and fry the onions and leeks for 5 minutes, stirring from time to time.
-Add the potatoes and hot stock, cover the pan and simmer for 20 minutes.
-Soften the rolls in cold water, squeeze out excess moisture and then mix with the egg, minced meat of your choice, the remaining onion, the nutmeg, pepper and salt.
-When thoroughly mixed, shape the mixture into balls about the size of a walnut.
-Drop the dumplings into the soup and simmer for about 10 minutes, until cooked through.
- Cut the tomatoes into wedges and add them to the soup.
-When the tomatoes are cooked, season the soup with marjoram and celery salt and sprinkle with chopped parsley.