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PROKELJ ČORBA – TO JE ZDRAVA HRANA !
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POTREBNO:
- 1 glavica crnog luka
- 2 šargarepe
- 1 paštrnak
- 1/2 manjeg celera
- 1 peršun
- 150-200 gr prokelja
- 2 kašike ulja za dinstanje
- 2 kašike tarane
- 2 kašike peršunovog lista
- Suvi začin i so po ukusu
- 1/2 kašičice bibera
- 1,5 – 2l vode
English:
REQUIRED:
1 head of onion
2 carrots
1 parsnip
1/2 small celery
1 parsley
150-200 g of Brussels sprouts
2 tablespoons of cooking oil
2 tablespoons of tarana
2 tablespoons of parsley leaves
Dry spices and salt to taste
1/2 teaspoon pepper
1.5 – 2 liters of water
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PRIPREMA:
Luk iseći na rebarca, šargarepu, celer, peršun i paštrnak na kockice i dinstati 5-7 min. Dodati vodu (da prekrije povrće), začiniti i kuvati 10 min. Nasuti ostatak vode, dodati prokelj i kad voda proključa dodati i taranu i kuvati po uputstvu za taranu (3-5 minuta na laganoj temperaturi). Posuti čorbicu peršunovim listom i služiti toplu. Po želji dodati pržene kockice hleba (krutoni) ili sok limuna. Ukusna je i okrepljujuća samo ovako skuvana a varijacije je neće pokvariti…
English:
PREPARATION:
Cut the onion into ribs, carrot, celery, parsley and parsnip into cubes and stew for 5-7 min. Add water (to cover the vegetables), season and cook for 10 min. Pour the rest of the water, add the cabbage and when the water boils, add the tarana and cook according to the instructions for the tarana (3-5 minutes at a low temperature). Sprinkle the broth with parsley leaves and serve hot. If desired, add fried bread cubes (croutons) or lemon juice. It’s delicious and invigorating just cooked like this, and variations won’t spoil it…
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