TRƯỜNG CHAY - LỐI SỐNG CAO THƯỢNG
Bánh xếp nướng Ba Lan
thuần chay của Bà
và súp củ dền
hương chanh (1/2)
(For all ingredients, please use organic versions if available)Lemon Red Borscht (Beet Soup)
4–5 liters water
1 kilogram beetroot
1 parsley root
2 dried forest mushrooms (e.g. bay bolete)
Grandma Jasia’s Coulibiacs (Savory Pastries)Filling
1 white cabbage
1 kilogram wholemeal wheat flour
½ cup oil
4 tablespoons sugar
Lemon Red Borscht (Beet Soup)
Grandma Jasia’s Coulibiacs(Savory Pastries)Filling
- Boil the water.
- Before the water starts to boil, add in the bay laurel and the allspice berries so that the aroma will be infused in the water.
- Add in the dried forest mushrooms.
- Peel the beetroot and cut them into half. Half of it will be cut into cubes, and the other half will be grated.
- Add the cubed beetroot.
- Peel the carrots as thinly as possible.
- Cut the carrot into slices, and then into cubes, and then put them into the soup.
- Cut the parsley root into cubes and put it into the soup.
- Cut the celeriac into cubes and put it into the soup.
- Cut the leek and put it into the soup.
- If the soup become quite thick, add some more water.
- When the borscht already been boiling for about half an hour, add in the grated beetroot.
- Let the soup cook for about 1.5 hour on a low flame. Put on the lid to cover the pot.
- Meanwhile, cut the green parsley leaves.
- When the soup has been cooked for about 1 hour, add in the lemon for taste and also for color.
- Add in some salt and some grounded black pepper for taste.
- At the very end, add quite a lot of marjoram. This marjoram should be added at the very end, because if not, the marjoram will become bitter.
- Turn of the flame, and the borscht is ready.
- Sprinkle it with green parsley leave before serving.
- Cut the cabbage, take out the core, and slice it into smaller pieces.
- Peel the onion and cut it into tiny pieces, into very small cubes.
- Boil not too much water, and when the water is boiling, put the cabbage into the pot only for a while so that the cabbage taste still remains. And then take them out and drained the water. Let the cabbage cool down.
- Preheat the frying pan, and when it is already preheated well, add some oil.
- Add in the onion into the oil, turn down the flame to a minimum so that it fries very, very, slowly.
- Meanwhile, cut the button mushrooms that have been washed earlier into medium pieces and then put them into the onion.
- Mix it all very well.
- Increase the flame a little.
- Add a little bit of salt.
- When the cooked cabbage has already cooled down, cut it into quite small pieces.
- When the mushroom are becoming slowly shrinking and the juice has already evaporated, add in the cabbage into the mushrooms. Mix it well and let it cook for about 3 minutes.
- Add a little bit of freshly ground pepper, and mix it.
- The filling should be quite salty and distinctively spicy, because it will be moderated by the pastry. So, add some more salt if needed.
- The filling is ready. Turn the flame off and leave to cool down.
- Take 1 kilogram of flour.
- Take the yeast and mix it with 4 tablespoon of sugar to activate them.
- Add 1 glass of water to the yeast and mix it.
- Start making the dough. First, form a hill with a hole. Adding some oil, and some water.
- Knead it slowly so that the water and oil do not escape outside the flour.
- When the oil and water are absorbed into the flour, add another portion of water and oil at the same time.
- Add in the water with yeast and a little bit of oil.
- Mix it with a small amount of flour in the middle, so that a slightly thinner dough is created first.
- Add the rest of water with the yeast, and folding it in with the rest of the flour.
- When the dough is still not kneaded, add quite a generous 2 pinches of salt.
- Grate a little bit of nutmeg and add it into the dough.
- Knead it again. And if the dough is still too dry, add some more water to get the right consistency.
- Keep kneading it to such a consistency that it does not stick to the hands.
- Sprinkle some flour on the board so that it does not stick.
- Divide the dough into 4 parts and cover them with a moist cloth so that it does not dry out.
- Meanwhile, preheat the oven and prepare a baking tray, greased with oil.
- Take the dough that already rising, roll it on the board. Sprinkle it with some flour so that it does not stick to the rolling pin.
- Roll the dough, and cut out small circles that will become the wrap for the filling.
- Put the filling into the prepared circles.
- Remember to not to put too much filling inside, otherwise it will be quite difficult to seal the coulibiacs.
- Fold the edge, press quite firmly, and then form a so called braid.
- Do it by putting the thumb on the edge of the coulibiac from the top and fold it to resembling a braid.
- Put the ready coulibiacs on the baking tray. Not too close one to one another so that they do not stick together because they will expand a little.
- Bake the coulibiacs at about 180 degrees Celsius for about 20-25 minutes.
- The coulibiacs is ready to be served with the borscht.
|File NO: 1868,1870,