Bring the soup to a boil, then turn the heat down to a minimum and cover with a lid. Sauté for about 3-4 minutes, stirring frequently. Add the quartered cabbage, chopped potato, and garlic. STEP 3: Heat the lard in a soup pot over medium heat and fry the onions while stirring until pink. Quarter the remaining two-thirds of the brussels sprouts. Later, you will put the heads prepared in this way into the soup. Then drain the water and cover the sprouts with cold water. Carefully drop in about a third of the brussels sprouts and cook for 10 minutes. STEP 2: In a smaller pot, boil the water, salt it properly (about the same as for pasta, so rather more salt). Peel and chop the onion finely also peel and slice the garlic. STEP 1: Rinse the Brussels sprouts and discard any wilted outer leaves. ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out. Salt the amount of salt depends on how salty the broth you use to prepare the soup is.Wine vinegar or freshly squeezed lemon juice.Heavy cream with fat content over 30 %.Pork lard or vegetable oil (sunflower, canola).To make European-style Brussels sprout soup, you need: MY TIP: Try Czech sauerkraut soup, aka zelnacka (it tastes fantastic!) Ingredients ➤ Czechs call Brussels sprouts růžičková kapusta. In the cold months, Brussels sprouts serve as an excellent source of vitamins, minerals, and fiber. It is an ideal ingredient for winter cooking. Brussels sprouts are a cool-weather cuisine staple vegetable whose season begins in September and lasts until spring.
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