Minestroni recipe continued
Soak the beans overnight.
Heat oil in a large saucepan, add onion, garlic, and bacon and saute for a few
Add tomatoes, wine and haricot beans.
Add 7 1/2 cups water, marjoram and thyme and simmer for about 2
Add carrots, cook for about 10 minutes, then add potatoes and turnips.
Cook for a few minutes lonter, then add celery, cabbage and pasta.
Cook until pasta and all vegetables are tender, then add chopped parsley, salt and
pepper to taste.
Stir in 2-3 tbsps grated Parmesan.
Serve with extra Parmesan.
Hunter's Stew (Bigos)
It is best made two days in advance and reheated on low heat before serving.
This enhances the flavor.
50 g butter
2 onions, peeled and chopped
1 jar sauerkraut
1 can tomatoes, peeled
1 small white cabbage
300 ml strong beef stock
250 g smoked sausage
5 to 6 pork ribs
salt and pepper
Melt butter in a saucepan and fry the onions until golden. Rinse the sauerkraut in
cold water, drain thoroughly and mix with the onions. Add the tomatoes, chop
the cabbage finely and mix in. Add the stock, stirring well, and then the pork
ribs. Slice the sausage and add into the stew. Allow to simmer on low heat for
one hour. Season to taste. Remove from heat and leave covered for 24 hours.
Refridgerate and reheat before serving. Serves 8. If you prefer it to be more
sour, add more sauerkraut. Enjoy!
For the sauce:
3 lb ripe tomatoes, coarsely chopped 2 tbsp olive oil
3 tbsp tomato puree 2 tbsp butter
2 carrots, peeled, roughly chopped 1/2 lb mozzarella cheese
1 large onion, peeled, roughly chopped 1/4 lb mortadella, coursely chopped
2 cloves garlic, crushed 2 hard boiled eggs
2-3 stalks celery, chopped 4 oz grated Parmesan cheese
1 tbsp chopped parsely 8 oz ricotta cheese
grated rind of 1/2 lemon
To make the sauce:
Put first eight ingredients into a pan, cover, and simmer for about 1 hour. Pass
through a sieve, return to the pan, add seasoning to taste and continue to simmer
until sauce is thick. Just before using, stir in oil and butter.
To make the lasagna:
Cook the lasagna, a few at a time, in salted water for about 4 minutes. Drain, and
put a layer into a well buttered casserole or fireproof dish. Add a layer of
mozzarella cheese, then a layer of mortadella and a layer of hard boiled egg.
Sprinkle with grated Parmesan cheese and ricotta cheese and moisten with some
of the tomato sauce. Repeat layers, finishing with a thick layer of grated
Parmesan cheese. Dot with butter and bake in a moderate oven, 350 degrees F.
for about 30 minutes. Serve with a green salad.
Beetroot Soup (Barszcz)
For a clear soup:
4 beets,washed or 2 cups sliced canned or jarred beets
4 cups beef stock or vegetable stock
1 onion, peeled and chopped
1 minced garlic
1 tsp sugar
1 tbsp red-wine vinegar
eggs, hard-boiled and diced or boiled potatoes
salt and pepper
horseradish to taste
For a vegetarian version of the soup, include some or all of the following:
mushrooms, beans, cabbage-shredded, tomatoes-sliced, celery-chopped,
For a meat version of the soup, include sliced pieces of any of the following:
chicken, pork, beef, bacon, kielbasa
Heat oven to 400 degrees. Wrap beets in aluminum foil and roast until tender,
about 30-40 minutes. When cool to handle, peel and slice into strips.
In medium pot, bring stock to a boil, add beets, onion, garlic, sugar, red-wine
vinegar, and salt and pepper to taste. Add the vegetables and meat and cook until
tender. Serve hot with either hard-boiled eggs or boiled potatoes, and garnish
with chopped dill. If serving cold, cool soup in an ice-water bath and refrigerate
and serve cold, garnished with dill and sour cream.
The clear version of the soup is usually served Christmas Eve.
My mother-in-law usually made it clear, with the hard-boiled eggs, pieces of
kielbasa, horseradish to taste, and served it hot with cubed rye bread.
Since I like hearty meals, I include a little of all ingredients listed.
But, whatever version you try, trust me, you'll enjoy it!
Italian Wedding Soup
1 lb ground beef
2 garlic cloves, minced
1 tbsp oregano
1/2 tsp basil
1 tsp grated parmesan cheese
1 medium egg
1 tbsp Italian style bread crumbs
4 cups chicken stock
1-2 carrots, diced into medium sized pieces
2 stalks celery, diced into medium sized pieces
1 garlic clove, minced
1 medium onion, chopped
1 tbsp Olive oil
2 cups spinach - rinsed and chopped (frozen works well)
1 cup sea shell pasta
parmesan cheese to garnish (if desired)
Mix together first 7 ingredients and form small meatballs - 1/2 inch in diameter.
Boil stock and drop meatballs, carrots, and celery into it until well cooked.
In additional fry pan - saute minced garlic and onion in oil.
Add rinsed, chopped spinach and saute until medium soft.
Add chicken stock and meatballs simmer to boiling stage.
Add pasta and simmer until pasta is Al Dente.
Serve with parmesan cheese garnish.
Pastry Twists (Chrust/Faworki)
Chrust means brushwood which describes the appearance of these sweet pastry
twists. If properly made, they should be very thin and simply melt in the mouth.
250 g plain flour
1 tbs icing sugar
25 g butter
2 egg yolks
1 tbs sour cream
1 tbs vinegar
Butter or oil for deep frying
Icing sugar for dredging
Mix all but the last two of the above ingredients together in a large bowl to form a
dough. Roll out as thinly as possible. Cut into narrow strips and make a slit down
the middle of each one. Push one end through the slit and pull gently so that you
have a twist in the middle. Do this to all the strips. Heat enough butter or oil in a
pan for deep frying. Fry the pastry twists until golden on both sides. Drain on
paper towels. Pile on plate and dredge with icing sugar.