OCTOBER
PUMPKIN CREAM SOUP Pumpkin cream is a dish especially popular in the autumn-winter season. It is full, extremely aromatic and warms up, thanks to the addition of nutmeg or ginger! In addition, it is a great vitamin bomb.
Ingredients: • 1 kg of peeled pumpkin, • 2 potatoes • 1 onion • oil, to be fried • 1 l vegetable broth • Spices: black pepper, nutmeg, ginger, two tomatoes, melted cheese or cream, salt.
PREPARE:
1. Cut the pumpkin into strips. Then hollow out the middle, peel and cut into cubes. also cut one onion, but it does not have to be particularly finely chopped. Then on a small amount of olive oil (you can also in butter) fry the pumpkin pieces and onions – no longer than 5 minutes. Around the same time, you can already prepare yourself a pot in which the pumpkin cream soup will boil. Peel two potatoes, cut them in half and put them in a pot of vegetable broth.
2. cook vegetable broth
3. When you have a ready pot and fried pumpkin with onions, put everything in a pot with broth and potatoes. Pumpkin cream soup should boil 20-30 min. If you use tomatoes this is the perfect time to add them, just remember that they need to be pressed from the pits and peeled. After this time, wait a while until it cools down and then blend the whole into a delicate, silky cream.
4. After blending, you need to evaluate the consistency of the soup. If it is too dense, supplement it with a small amount of boiled water or evaporate for a while when it is too rare.
5. The next step is to season the soup. Everyone will do it according to their own taste, but nutmeg and ginger definitely dominate. Thanks to them, the soup is more warming and spicy. However, to add a more velvety flavor, instead of cream, use cream cheese, cream – add it whole and it's ready to eat
NOVEMBER
HUNTER'S STEW
Hunter's stew – a traditional dish of cabbage and meat for Polish cuisine.
Ingredients: • 0,5 kg of fresh white cabbage • 0,5 kg of sauerkraut • 40 g dried mushrooms • 200 g sausage • 1 onion • 100 g prunes • 2 grains of allspice • 5 grains of black pepper • 2 bay leaves • 2 juniper seeds • 2 cloves • Salt • frying oil
1. Pour the mushrooms into a small pot and pour 500 ml of cold water. Leave for a few hours, and preferably for the whole night. PREPARE: 2. Cook the soaked mushrooms in the same water in which they soaked until they are soft. Mushrooms drain and cut into strips. Decoction of mushrooms should be preserved! 3. Rinse sauerkraut (but only if it is very sour), drain, cut finely and put in a pot. Pour a small amount of boiling water (enough for the water to cover the cabbage) and cook until soft under cover (1 hour). 4. White cabbage clean from the outer leaves, shred, pour a small amount of boiling water (enough so that the water covers the cabbage). Salt with 1 teaspoon of salt and cook until soft (approx. 30 minutes). 5. Strain the boiled cabbages and combine in one pot. Add chopped mushrooms and mushroom decoction and spices: allspice, pepper, bay leaves, juniper seeds and cloves. 6. Separately fry diced onions with diced sausage. (Peel the sausage from the skin). Add to cabbage together with meat. Add the sliced plums. Cover the pot, leaving a small gap and boil at least 1 hour.After cooking, season the bigos to taste with salt and pepper, leave to cool, and then leave in a cool place.
DECEMBER
BEETROOT SOUP WITH DUMPLINGS
INGREDIENTS FOR BEETROOT SOUP: • 3 kg of beets • 1l apple juice • 4 onions • 1 clove of garlic • 2 handfuls of dried mushrooms • a few prunes • 1 lemon • Salt • black pepper in grains
PREPARATION OF BEETROOT SOUP:
1. Pour boiling water over the mushrooms and let them stand overnight to soak.
2. Wash the beets. Put half of the beets in a pot and cook in the skins for about 40 minutes until softened, but not over-boiled. Beets fish out and cool down.
3. Peel the other half of the beets and cut them into slices. Put in a pot, with water in which the mushrooms soaked and mushrooms, onions tanned in a dry pan, cut in half with a clove of garlic. Pour into a pot 3 liters of water, plums, salt, pepper in grains and boil for 1.5 hours. Beetroot soup cast through a thick sieve and pour the soup again into the pot.
4. Beets cooked in shell peel and grate on a coarser grater. Crushed put in boiling borscht, bring to a boil and turn off the gas. Let stand for an hour so that the borscht acquires color.
5. Heat again, add the squeezed lemon juice and leave the beetroot soup for another 30 minutes so that the color is fixed.
6. Before serving, strain the beetroot soup and heat, but be careful not to boil again, because it will lose its color.
INGREDIENTS FOR DUMPLINGS: Mushroom stuffing: • 30g dried mushrooms • 1 small onion • 1 teaspoon butter • 1 teaspoon breadcrumbs • Salt, pepper Dumpling cake: • 1.5 cups wheat flour • 1 yolk • hot, boiled water
OF DUMPLINGS:
1. Rinse mushrooms. Transfer to a small pot and pour cold water. Leave on for at least a few hours. PREPARATION
2. Cook the mushrooms in water in which they soaked under cover until soft (approx. 30 minutes). Strain through a strainer. Pass the mushrooms through a meat grinder on a medium-meshed sither or mix finely in mIkser, 3. Peel the onion and chop very finely. In a frying pan, melt the butter, add the onion and fry until it is vitrified. Add the ground mushrooms and fry for 2 min. Season with salt and pepper to taste and thicken with breadcrumbs. Allow to cool. 4. Prepare the dough. Pour flour into a bowl. Add the yolk and stir. Pour gradually hot water from a 150ml kettle and knead a uniform, elastic, soft dough. The dough should not be glued. 5. Divide the dough in half. On the floured countertop roll out very thinly first one, then the other half of the dough. 6. Cut circles from the rolled out dough. In the middle put a small amount of stuffing, fold the dough in half and glue like a dumpling. 7. Then glue together both ends of the dumpling. Ready ears put on a board or countertop sprinkled with flour and cover with a cloth so that they do not overcharke. 8. Put the ears on boiling water and cook, at a low power of the burner, in salted water about 1-2 minutes after departure.
