Povrtna juha je lagana proljetna juha s mrkvom, graškom, korabicom, peršinom i celerom. Povrće se kuha u vodi dok ne omekša, a zatim se u juhu dodaju mali knedlići od jaja, brašna i soli. Kuhaj dok knedlići ne isplivaju i posluži toplo uz nasjeckani peršin.
A light spring vegetable soup with carrot, peas, kohlrabi, parsley root and celery. Small dumplings of egg, flour and salt are dropped in and cooked until they float. Serve hot with chopped parsley.
Sastojci
- 2 mrkve
- 150 g graška
- ½ korabice
- 1 korijen peršina sa zelenim dijelom
- 1 manji komad celera (oko 50 g)
- 1 mala glavica luka
- Malo ulja (za dinstanje)
- 1 jaje
- Brašno (po potrebi, za knedle)
- Prstohvat soli
- 1 mala žličica Vegete
- 2 carrots
- 150 g peas
- ½ kohlrabi
- 1 parsley root with greens
- 1 small piece of celery root (about 50 g)
- 1 small onion
- A little oil (for sautéing)
- 1 egg
- Flour (as needed, for dumplings)
- Pinch of salt
- 1 small teaspoon Vegeta
Priprema
- Na malo ulja prodinstaj 1 malu glavicu luka sitno nasjeckanu. Kad luk omekša, dodaj povrće: 2 mrkve narezane na kolutiće, 150 g graška, ½ korabice na kockice, 1 korijen peršina sa zelenim dijelom, i 1 manji komad celera.
- Dinstaj povrće nekoliko minuta, pa podlij s vodom (oko 1,5 l). Dodaj 1 malu žlicu Vegete i pusti da lagano kuha dok povrće ne omekša.
- U međuvremenu napravi knedle: razmuti 1 jaje, dodaj prstohvat soli, pa polako dodaj brašno dok smjesa ne postane srednje tvrda – ne tekuća, ali ni pretvrda.
- Dok juha lagano kipi, umoči žlicu u vruću juhu i njome oblikuj male knedle. Stavljaj ih u juhu i kuhaj dok ne isplivaju na površinu.
- Kuhaj još par minuta da se sve poveže. Posluži toplo, s nasjeckanim peršinom po želji.
- In a pot, sauté 1 small chopped onion in a little oil until soft. Add the vegetables: 2 sliced carrots, 150 g peas, ½ diced kohlrabi, 1 parsley root with greens, and 1 small piece of celery.
- Cook everything together for a few minutes, then pour in about 1.5 liters of water. Add 1 small teaspoon Vegeta and simmer gently until the vegetables are tender.
- Meanwhile, make the dumplings: beat 1 egg, add a pinch of salt, then mix in flour until you get a medium-firm dough — not runny, but not stiff either.
- When the soup is gently boiling, dip a spoon into the hot soup and use it to shape the dumplings. Drop them into the soup and cook until they rise to the surface.
- Let everything simmer together for a few more minutes. Serve hot, optionally topped with a bit of chopped parsley.
