Ingredients with Measurements:
- 1 cup of cornmeal
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1/2 cup of chopped green olives
- 1/2 cup of chopped black olives
- 1/2 cup of chopped onion
- 2 garlic cloves, minced
- 2 tablespoons of olive oil
- 4 cups of chicken or vegetable broth
- 1/2 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the cornmeal, flour, salt, cumin, and paprika.
2. Add the chopped olives, onion, and garlic to the dry mixture and mix well.
3. Heat the olive oil in a large pot over medium heat.
4. Add the dry mixture to the pot and stir until the ingredients are evenly coated with oil.
5. Gradually add the broth to the pot, stirring constantly to prevent lumps from forming.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
7. Once the mixture has thickened and the vori voris (dumplings) have cooked through, remove the pot from the heat.
8. Stir in the chopped parsley and let the soup sit for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking the vori vori mixture, and low heat for simmering the soup.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 11g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 1300mg
Carbohydrates: 49g
Fiber: 6g
Sugar: 2g
Protein: 8g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have green or black olives, you can use any other type of olives you have on hand.
- You can use dried parsley instead of fresh parsley, but the flavor won't be as strong.
Variations:
- You can add cooked chicken or sausage to the soup for extra protein.
- You can add diced tomatoes or tomato sauce to the soup for a more tomato-based flavor.
- You can add other vegetables, such as carrots or celery, to the soup for more texture and flavor.
Tips and tricks:
- Make sure to stir the vori vori mixture constantly to prevent lumps from forming.
- If the soup is too thick, you can add more broth or water to thin it out.
- You can make the vori vori mixture ahead of time and store it in the fridge until you're ready to make the soup.
Storage instructions:
Store any leftover soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
This soup pairs well with crusty bread or a side salad.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the vori voris are too dry, add a little more broth or water to the mixture. If they're too wet, add a little more cornmeal or flour.
Food safety advice:
Make sure to cook the vori voris all the way through to prevent any foodborne illnesses.
Food history:
Vori vori is a traditional Paraguayan soup made with cornmeal dumplings.
Flavor profiles:
This soup has a savory, slightly spicy flavor from the cumin and paprika, and a briny flavor from the olives.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Albanian