Ingredients with Measurements:
- 2 tablespoons of butter
- 2 leeks, white and light green parts only, thinly sliced
- 3 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 2 cups of water
- 1 pound of potatoes, peeled and diced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- 1/2 teaspoon of caraway seeds
- 1/2 cup of bryndza cheese, crumbled
- 1/4 cup of sour cream
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the leeks and garlic and cook until softened, about 5 minutes.
2. Add the chicken or vegetable broth, water, potatoes, salt, pepper, paprika, and caraway seeds. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
3. Using an immersion blender or regular blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the bryndza cheese and sour cream until melted and combined.
5. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 11g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 1020mg
Potassium: 600mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Bryndza cheese can be substituted with feta cheese or goat cheese.
- Leeks can be substituted with onions.
Variations:
- Add cooked bacon or ham for a meatier soup.
- Add chopped kale or spinach for added nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Tips and tricks:
- Be sure to thoroughly clean the leeks before slicing to remove any dirt or sand.
- To make the soup creamier, add more sour cream or bryndza cheese.
- Adjust the seasoning to taste.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and fresh parsley on top.
Garnishes:
Fresh parsley, sour cream, croutons, or chopped chives.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Bryndza and leek soup is a traditional Slovakian dish that has been enjoyed for centuries. Bryndza cheese is a sheep's milk cheese that is popular in Central and Eastern Europe.
Flavor profiles:
Creamy, savory, and slightly tangy.
Serving suggestions:
Serve hot as a main dish or as a starter.
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Region: Slovakian