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BAKIN AJNGEMAHTES

Moja je baka Micika ovu juhu kuhala od pileće sitnine ili telećih prsa narezanih na manje komade. Sama pomisao na nju dovoljna je da me odvede u djetinjstvo. Zavrte se slike: baka za štednjakom kraj otvorenih kuhinjskih vrata kroz koja se miris pirjanog povrća za juhu skrivećki provlači i škaklja mi nosnice dok ja, petogodišnjakinja, sjedim u prevrnutom stolcu bez naslona koji moj bratić Nino vuče po dvorištu vičući na sav glas: „Staro željezo, staro željezo…“ 🙂

Sastojci:

Temeljac:

500 g pileće sitnine (krilca, nogice, vrat…) ili telećih prsa narezanih na manje komade
povrće za juhu (mrkva, celer, peršin, koraba, list kelja…)
½ žlice koncentrata rajčice ili 1 meka svježa rajčica

Ujušak:
2 mrkve, oguljene
1 korabica, oguljena
½ glavice luka, sitno nasjeckanog
2 žlice oštrog brašna
sol i papar

sjeckani peršin
1 žlica ulja + 1 žlica za noklice

Noklice:
1 jaje
šaka oštrog brašna

sol

Priprema:

Meso stavite kuhati u hladnu vodu. Kad zavrije, oberite pjenu, dodajte krupno narezano korjenasto povrće i koncentrat rajčice, posolite i popaprite pa kuhajte dalje kao svaku juhu.

Kuhanu juhu ocijedite pa u nju vratite komade mesa (bez povrća).
Posebno naribajte 2 mrkve i korabicu pa ih propirjajte na luku i ulju. Kad povrće povene, pospite s 2 žlice brašna (baka bi rekla – poštaubajte) pa zalijte procijeđenom juhom (s mesom). Neka prokuha.
U međuvremenu napravite noklice.
Pomiješajte jaje s malo soli, uljem i toliko brašna da dobijete tvrđe tijesto. Malom žlicom vadite noklice i ukuhavajte ih u juhu.

Kuhajte još 10 min, začinite po ukusu, pospite sjeckanim peršinom i poslužite.

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GRANDMOTHER’S “EINGEMACHTES” SOUP

My grandmother Micika cooked this traditional soup using chicken offal or veal breast cut into tiny pieces. Just thinking about it returns me to my childhood. The pictures swirl in my head: grandmother at the stove next to the open kitchen door, from which the aroma of vegetables being sautéed for the soup wafts almost furtively and tickles my nose while I, all of five years old, sit in an upside-down stool that my cousin is dragging around the yard, yelling at the top of his lungs: “Scrap metal, scrap metal…“

Ingredients:

500 g of chicken offal (wings, feet, the neck…) or veal breast chopped into small pieces
soup vegetables (carrots, celery, parsley, kohlrabi, kale leaves…)
½ tablespoon of tomato paste or 1 fresh, soft tomato
2 carrots, peeled
1 kohlrabi, peeled
½ head of onion, finely chopped
2 tablespoons of hard flour
salt and pepper

chopped parsley
1 tbsp of cooking oil + 1 tbsp for the dumplings

For the dumplings:
1 egg
a handful of hard flour
salt

Method:

Put the meat in cold water to cook. When the water comes to a boil, remove the foam, add the coarsely chopped root vegetables and tomato paste, season with salt and pepper and cook just like any other soup.

Strain and then return the meat (but not the vegetables) into the strained soup.
Grate 2 carrots and the kohlrabi separately and sauté them on the onions and oil. When they soften, pour 2 tablespoons of flour over it  and then pour the soup (containing the meat) over it all. Allow it to come to a boil.
In the meantime, make the dumplings.
Mix the egg with a little salt, oil and enough flour to get a hard dough. Use a spoon to form dumplings from the dough and drop them in the soup to cook.

Cook for an additional 10 minutes, season to taste, sprinkle with parsley and serve.

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Arhiva