soup / juha / keitto

Loaded Potato Soup / Nakrcana juha od krumpira / Täydellinen perunakeitto

potato-soup4

This March marked the first year of Tilli & Ružmarin, with 40 posts, viewed over 13000 times from 100 countries! How better to celebrate this important anniversary than by cooking a potato soup over a furnace?

We spent one of the last weekends of the winter at a lovely vacation house right next to Trakošćan, where this tiramisu was also conceived (and eaten, twice). We had nothing planned for the weekend other than to make some great food and spend time outdoors. When the latter was slightly spoiled by a rainy day, we knew our overflowing grocery bags were a good idea. So when we came back from a walk ready to warm up with a bowl of soup, we quickly divided the tasks and the potatoes were boiling in no time. Then came the quick discussion on who turned off the stove and whether we’re incapable of working an electric stove, only to find out there is something seriously wrong with our electricity. Plan B had to be devised and the soup finished cooking on the furnace, along with the approximately 3 hour wait for it to start boiling. We kept staring at it for hours, but that didn’t speed up the process either. 

Here we give you a recipe suited for the modern day kitchen. You can make this soup vegetarian by switching chicken for veggie stock, and omitting the bacon (which we did while waiting for our stove to get fixed, and because we didn’t have any safe ideas on how to cook it). However, if you do decide you want to cook it our way, start hours before you get hungry, and you will be rewarded by the best potato soup you’ve ever had (not sure if it was the 3 hour wait, though :).

potatosoup1

  • 2 tbsp olive oil
  • 2 onions
  • 5 garlic cloves
  • 800 g potatoes
  • 2 chicken stock cubes
  • 1 sprig rosemary
  • 6 slices of bacon
  • 100 g cheese
  • 4 tbsp sour cream
  • bunch of chives
  • 2 žlice maslinovog ulja
  • 2 luka
  • 5 režnjeva češnjaka
  • 800 g krumpira
  • 2 kocke kokošjeg temeljca
  • grančica ružmarina
  • 6 kriški pancete
  • 100 g sira
  • 4 žlice kiselog vrhnja
  • stručak vlasca
  • 2 rkl oliiviöljyä
  • 2 sipulia
  • 5 valkosipulinkynttä
  • 800 g perunoita
  • 2 kanaliemikuutiota
  • oksa rosmariiniä (tai tl kuivattua)
  • 6 viipaletta pekonia
  • 100 g juustoa
  • 4 rkl smetanaa
  • kourallinen ruohosipulia

potato-soup2

  1. Finely chop onion and garlic. Peel the potatoes and cut in cubes.
  2. In a large pot, brown the onions in olive oil, on medium heat. Add garlic for the last few minutes, until fragrant. Then add in the potatoes, stock cubes, rosemary and just enough water to cover. Bring to a boil and simmer until the potatoes are fully cooked, for about 30 minutes.
  3. While the potatoes are cooking, prepare the toppings. Fry the bacon strips until crispy, set aside to cool and then crumble into smaller pieces. Finely chop the chives and cut the cheese into small pieces, or grate it.
  4. When the soup is ready, puree it using a stick blender. We prefer to leave some chunks of potato in the soup, so stop blending when most of the soup is pureed. Loosen it with some more water if necessary, then adjust the seasoning with salt and pepper (remember you’re adding salty bacon and cheese).
  5. Serve the soup topped with sour cream, crumbled bacon, cheese and chives.

potato-soup3

  1. Sitno nasjeckajte luk i češnjak. Ogulite krumpir i narežite na kocke.
  2. U velikom loncu, dinstajte luk na maslinovom ulju dok ne posmeđi. Dodajte češnjak zadnjih nekoliko minuta, dok ne zamiriše. Ubacite krumpir, kokošji temeljac, ružmarin i dovoljno vode da tek prekrije sastojke u loncu. Zakuhajte, smanjite vatru i ostavite da lagano krčka dok se krumpir ne skuha, oko pola sata.
  3. Za vrijeme dok se krumpir kuha, pripremite dodatke. U tavi pržite pancetu dok ne postane hrskava, te je nakon što se ohladi natrgajte na komadiće. Sitno nasjeckajte vlasac i narežite sir na male prutiće ili ga naribajte.
  4. Kad je juha kuhana, izmiksajte ju ručnim mikserom. Mi volimo ostaviti dio krumpira u većim komadima, pa prestanite miksati kad je veći dio usitnjen. Po potrebi dodajte malo vode, posolite i popaprite (pripazite jer dodajete slanu pancetu i sir).
  5. Poslužite juhu s kiselim vrhnjem, komadićima pancete, sira i vlascem.
  1. Pilko sipuli ja valkosipuli. Kuori perunat and leikkaa kuutioiksi
  2. Paista sipulit oliiviöljyssä isossa kulhossa kunnes ruskettuneita. Lisää sitten valkosipuli ja paista kunnes se alkaa tuoksumaan.Lisää seuraavaksi perunat, liemi, rosmariini ja tarpeaksi vettä että kaikki peittyy. Anna kiehua kunnes perunat ovat kypsiä, noin 30 min.
  3. Samaan aikaan kun perunat kiehuvat valmistele kaikki keiton lisäkkeet. Paista pekoni kunnes rapeata, anna viilentyä ja sitten ruohi. Hienonna ruohosipuli ja leikkaa juusto pieniksi paloiksi (tai raasta, molemmat ovat ok)
  4. Kun perunat ovat kypsiä soseuta keitto sauvasekoittimella. Lopeta sitten kun keitto on sellainen koostumus mistä pidät. Meidän mielestä keitto on paras silloin kun seassa on vielä jotain perunan palasia. Näin keittossa on maalaistunnelmaa.  
  5. Jos keitto on liian paksua lisää hieman vettä sekaan. Mausta suolalla ja pippurilla mutta muista että tulet vielä lisäämään juustoa ja pekonia. Tarjoille ruohitun pekonin, juuston ja ruohosipulin kanssa. 
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