CREAMY BEET SOUP
with ravioli filed with Bryndza (sheep milk cheese)
|Portions (1 portion – 400ml):||6|
|Price per portion:||3,30 PLN|
500 mL PISKOREK sour beet soup
1 small celery
1 kg beetroots
Bunch of lovage
Bunch of fresh parsley
4 cloves of garlic
1 small smoked bone
250 g flour
100 mL water
2 tablespoons butter
2-3 bay leaves
4 allspice berries
Wash vegetables (except beetroots).
TIP: If there is no need to peel, do not do it, vitamins are concentrated in
Put 3 onions, herbs, bay leaves and washed vegetables, lovage and the smoked bone in a pot, then pour cold water, bring to a boil and then reduce the heat.
Cook until tender for about 30 minutes.
Wash the beetroots, wrap in aluminium foil, place in the oven and bake at 1750C for 70 minutes.
Chop the remaining 2 onions and fry in butter with a pinch of salt.
Prepare a dough from flour, eggs, water and salt. Cover with a bowl and set aside for 30 minutes.
Then divide into 2 parts, roll out each part thinly.
Cut 5 x 5 cm squares, put a bit of fresh bryndza seasoned with fried onion in the middle of each square. Gently put the opposite parts of your filled square to create a seal and make the characteristic shape.
Cook the ravioli in salted water 2-3 minutes after it begins to float.
Peel the baked beetroots (remember to put gloves on), cut them and blend into a smooth mixture, repeat the same with cooked vegetables.
Add the blended beetroots and other vegetables to the broth. Bring to a boil.
Add squeezed garlic and beet sour. Do not cook, only heat up to 900C.
Serve the creamy soup with Bryndza ravioli, a pinch of black cumin and a large amount of parsley.
Beetroot pairs perfectly with many dishes, but taking into account the love we have for soups – our national cuisine does offer the largest selection of soups in the world – red borscht can be an undisputed king of all beetroot dishes, whether as a soup or a thick autumn cream.