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PREŽGANA JUHA

Za 4 tanjura:

ulje (oko ½ dl)
brašno (oko ½ šalice)
1 žličica slatke crvene paprike
1 žlica sjeckanog kopra
¼ šalice vrhnja za kuhanje
sol, papar i začini po želji
1 – 2 žličice octa

Priprema:

Zagrijte ulje u loncu pa na njemu prepržite brašno (da postane nježno tamnije). Miješajte da ne zagori.
Tako preprženom brašnu dodajte mljevenu papriku i kopar, pa zalijte s 1 l tople vode. Miješajte, jer će se juha polako gustiti.
Posolite, popaprite i začinite po želji. Dodajte i ocat. Nek kuha još 1 minutu, a zatim umiješajte vrhnje.
Poslužite s krutonima od jučerašnjeg kruha.

NAPOMENA: Pred kraj, u juhu možete ukuhati umućeno jaje.

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ROUX SOUP

For 4:

oil (about ½ dl)
flour (about ½ cup)
1 teaspoon sweet paprika
1 tbsp dill, chopped
¼ cup cooking cream
salt, pepper and spices to taste
1-2 teaspoons vinegar

Method:

Heat the oil in a pot, add the flour and blend until smooth and lightly brown. Stir lest it should burn.
Stir in the paprika and dill and pour in 1 l of warm water. Stir as the soup thickens.
Season with salt, pepper and spices to taste. Add the vinegar and cook for another minute before stirring in the cream.
Serve with croutons made from yesterday’s bread.

NOTE: Optionally, when the soup is almost done, try stirring in a lightly beaten egg.

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Arhiva