Читать книгу Winter Cuisine - Bernhard Long - Страница 63

Ingredients for 4 meals

1 leek (so. 160 grams)

2 cloves of garlic

325 grams of fresh sour cabbage

4 large spoon olive oil

2 Large spoon (noble sweet paprika powder)

1 small spoon cumin

400 ml of apple juice

2 stalks marjoram

2 bay leaves

800 ml vegetable stock

1 biologically Orange

130 grams of bread

Salt and pepper from the mill

150 milliliters soy cream

Knife tip sugar

The preparation process

Leek brushing, lengthwise into two halves to crush and clean in water. The outer hard leaves and eliminate the leek strips in cross- cutting.

Peel the garlic and crush. Sour cabbage something drain and coarsely .

Half of the oil in a saucepan, leek and garlic is at medium heat 1 minutes until glazed sweating. Sour cabbage and 1 minutes sweat.

With 2 small spoon paprika powder and the cumin showered. Pour the apple juice. Marjoram in water to clean and dry shake. With Laurel and broth to sour cabbage . Then boil at medium heat for a total of 30 minutes of cooking.

Orange in water to clean, dry, and shell rub. After 15 minutes the half of the orange peel to the soup. Flatbread in about 1 centimeter cubes crush.

Bread cubes with the remaining paprika powder, remaining orange peel, salt, pepper from the mill from the mill and residual oil mix. On a baking sheet in a heated oven preheated, tubes, kitchen stove at 200°C (with recirculation: 180 °C, Gas: manual control to 3) gold brown finished baking. For Cake paper drain.

Marjoram and bay from the soup is eliminated. Stir in soy cream, heat and once with sugar, salt and freshly ground pepper flavor. Soup with croutons and sprinkled on the table.