John Myers
Stoiningar Soup from Bodebiera
The perfect stoiningar soup from bodebiera recipe with a picture and simple step-by-step instructions.
- 2 piece Celery stalk
- 1 piece Celery bulb
- 2 piece Leek
- 4 piece Carrots
- 1 kg Soft-Boiling potatoes
- 200 ml White wine
- 150 g Processed cheese preparation
- 150 g Black Forest ham
- 1 tbsp Butter
- 1 tsp Freshly grated nutmeg
- 1 piece Onion
- For the soup stock, fill a saucepan with 2 liters of water and heat it, then peel the celery (stalk and tuber), carrots and leek, cut into small pieces and add to the boiling water. Simmer on medium heat for about 1 hour.
- Peel the potatoes (keep one potato) and cut them into small pieces, cook them in a separate saucepan with approx. 2 liters of water until soft.
- Dice the ham and the remaining raw potatoes and fry them in a saucepan with butter. Then take the ham and the potato out of the pot.
- Peel the onion, dice it and fry it with a little butter until translucent. Deglaze with white wine, add the soft-boiled potatoes, some of the soup vegetables and the whole stock.
- Use a hand blender to puree the mixture, then add the beaker of processed cheese and season with salt and nutmeg as desired.
- Pour the soup into the soup plate, sprinkle the fried ham and potato cubes on top.
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