Fisherman’s soup is a great recipe to serve. Soup is served hot, with hot pepper and polenta.
Fisherman’s soup Ingredients:
-500 g carp without head
-500 g smolt
-500 g perch or bream
-400 g anchovy
-250 g carrots
-250 g parsnip and celery
-500 g onion
-100 ml oil
-1 kg tomatoes
-1.5L soup
-50 ml vinegar
-salt, parsley, Green lovage
How to prepare the recipe:
Peel the greens, cut in thin pieces and boil it with finely chopped onion and oil.
Separately boil anchovies, and passed through a strainer and put in pot with broth. Borsch boil separately and add over to soup .
Peel the remaining fish, wash, cut into pieces and place in pot with broth. Let it boil 10 minutes, then add tomatoes peeled and cut in slices, salt suits and make it taste with vinegar. Let on the fire for 5 minutes, then give away pot of fisherman’s soup , sprinkle the lovage and parsley leaves, chopped finely.
These delicious breadsticks will be ready in 2-5 hrs.
Ingredients:
-1 package Dry yeast
OR
-1 cake Compressed
-1 tablespoon Honey
-1 cup Warm water
-1 1/2 teaspoon Salt
-1 cup Whole wheat flour
-2 cups White flour (as needed)
-2 1/2 tablespoons dry minced onion
-1 Egg white, lightly beaten
-Sesame or caraway seeds or Coarse salt
photo credit: grongar
How to prepare the recipe:
Add yeast and honey to warm water in a large bowl. When it bubbles, add salt, whole wheat flour, onion, and enough white flour to make a soft dough. Knead till smooth and elastic. Let rise till doubled, about an hour.
Punch down, and divide into 16 equal pieces. Roll each into a long bread- stick shape and place on a baking sheet sprayed with Pam (or the like). You’ll need two large baking sheets to hold the breadsticks. Let rise till light, about 1/2 hour.
Brush with egg white and sprinkle with seeds or coarse salt. Put a pan of hot water on the floor of your oven. (This helps make a crisp crust.) Bake in preheated 400 F oven for about 20 minutes.
If you make these in advance, reheat briefly in a hot oven before serving. You can add other herbs such as dill, parsley, basil, whatever, if you like.
Original Recipe Yield 15 cups, or about 45 servings.
Ingredients:
– 10 cups dry milk powder
– 4 3/4 cups sifted confectioners’ sugar
– 1 3/4 cups unsweetened cocoa powder
– 1 3/4 cups powdered non-dairy creamer
How to prepare the drink:
1. In a large mixing bowl, combine milk powder, confectioner’s sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
2. For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.
