Potato Soup east european

Potato soup for all the people in the house Ingredients:

- 1 large onion, diced
- 1/4 cup butter
- 2 medium leeks, white only, sliced
- 3 pounds potatoes,the starchy kind- cut into 1/2-inch pieces
- 1/4 teaspoon dried leaf thyme, crumbled(if you have)
- 1 big carott
- 2 TB of chopped Parsley
- 6 cups chicken broth
- 1 cup cream or milk or 12 cup tomato juice
- 1 meaty ham bone or 2 ham hocks
- salt and pepper
- white bread
In a 3-quart saucepan, sauté onion in butter until golden(see through) in color. Add leeks, potatoes (get the starchy kind, this is important), ham bone, thyme and chicken stock and a hand full parsley; bring to a boil. Cover and simmer until potatoes are soft. Remove ham bone and discard. Cool potato and leek mixture slightly and puree in a food processor or put through a sieve. Return to pan and add cream or milk.
Simmer- not cook- an additional 2 to 3 minutes and add salt and pepper to taste. Serve hot with baguettee. For an special ocasion serve with white wine.

Gutten Appetite
Serves 6

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Stuffed Kohlrabi

8 Kohlrabi
2 large green peppers
tomato sauce ( 1 can of 2 lb or 1 Kg.)
2 pounds of ground beef
1 cup of uncooked rice
2 large onions, finely chopped (optional) I don’t use it
3 teaspoons of salt
1 level teaspoon of pepper
6-7 stalks of fresh parsely, chopped (using 2-3 inches of the stems as well)

How to Prepare:

Gather the vegetables you planned for this dish and do a "test run" before cooking so you are sure that they will fit in the pan.

In a baking pan approximately 16 x 14 (size used here), place vegetables comfortably close. Kohlrabys and smaller peppers should be placed standing on end; ( you can use zucchini, or only green peppers)
Choose vegetables based on your preference.
Wash the vegetables carefully and then peal, the kohlrabys that is (not the peppers).

With a paring knife, cut the caps off the tops of vegetables and set aside, take a spoon, and scoop out the pulp (see photo).

Place chopped kohlrabi pulp in a large bowl . Take the ground beef, onions, rice, 1 teaspoon of salt, pepper, and chopped parsley, mix by hand until well blended.

Tip: The filling should be the texture of thick sauce - not liquid.
(See how to scoop and stuff with photo.)

Preheat stove to 175°C (325°F )

With a spoon, carefully fill each of the vegetables very loosely with the meat and rice mixture. Cover with caps or leave it open. Place in the pan, add the tomato sauce and kohlrabi pulp. Cover the pan.
Cook at 175°C for one hour .
Ready to serve !!

BORSCHT

INGREDIENTS

3 red beats on the steal with leaves
4 potatoes
one bunch of parsley
one bunch of dill
crème fraiche

METHOD

Cut the read beats of the stems and wash well.
Boil the beats for 35 minutes with skin on in 1500 ml of water. Save the stems and leaves.
Stick them with a fork after about 15 minutes of boiling to let the wonderful juice out.
Peal and cut the potatoes in cubes of 2/2 and boil or steam separately for 20 minutes.
Take the red beats out of the water Keep the water.
Peal the beats and make a smoothie in the mixer.
Chop the washed stems and leaves fine and add to the water to simmer for 2 minutes.
Add the beat smoothie and mix well.
Add the boiled potatoes cubes.
Add the chopped parsley and dill.
Taste for salt and pepper and serve with an island of crème fraiche floating on top.

Bete Avon!