Exploring Czech Food – Part III – TRIPE SOUP (Poznavame Ceske Jidla – Dil III. – DRSTKOVA POLEVKA)

7 10 2008

Clanek v CESTINE dole.

We hope you all have tried the Czech bread recipe from our last posting. You can always make it more suitable to your taste by adding other ingredients, such as cheese, garlic, or even chocolate as a filling. Just let us know how it went by posting your comments to our articles.

 

And here is a little bit more information about Czech cuisine. Czechs love soup. We believe it is because of the cold weather. Almost every restaurant offers a garlic soup (CHESSNAYCHKAH) or onion soup (TSIBULLACHKAH); however, we would like to introduce to you a more exotic soup called DIRCHKOVAH POLEHVKAH (tripe soup). We did not like it in the beginning but we got used to it later on. Czechs are one of the nations that try to use all resources to make food, thus, they are accustomed to making Tripe Soup.

 

Czechs usually start their lunch with a soup and not a salad. They also like thicker soups, such as goulash, which is made from pork, beef or veal (either one or all of them together) together with potatoes, paprika and some vegetables. As we already mentioned, goulash soups probably originated in Hungary. Other favorite soups are mushroom soups, potato soups or just a chicken soup. All soups mentioned can be very filling but don’t be surprised if you get a piece of bread to accompany this first course of a traditional Czech meal.

 

Here is the recipe:

Ingredients:

1 lb of tripe

4 tablespoons of flour

1 onion (cut in small pieces)

1 carrot (cut in small pieces)

1 celery root (cut in small pieces)

2 to as many as you like cloves of garlic (crushed)

1 teaspoon of paprika

Pinch of pepper

Pinch of marjoram

Salt

Lard or butter

Preparation:

Wash tripe well in cold water. Then sprinkle and rub salt all over and wash it again. First cook tripe for 30 minutes in water only and then pour all the water out, cut up the tripe in small noodles and wash it again. Then pour fresh water over the tripe and add salt. Cook 2 to 3 hours until tender. Fry onion on lard or butter in a large soup pan. Do not overcook it. The onion should be only slightly brown. Then add flour and make it lightly brown. Then pour in a little bit of water from the cooked tripe and let it boil. Then pour in all the tripe and water, add celery, carrot, paprika, pepper and cook well. At the end, add garlic and marjoram. Serve hot and enjoy!

***

Doufame, ze jste vsichni zkusili upect ceskou housku podle receptu v nasem poslednim prispevku. Muzete ji vzdy pripravit tak aby vice odpovidala vasi chuti, napr. pridanim syru, cesneku a nebo i s cokoladovou naplni. Vlozenim komentare do nasich clanku nam muzete dat vedet, jak se vam to vydarilo.

 

A zde je trosku vice o ceske kuchyni. Cesi miluji polevky. Verime, ze je to spojeno s chladnym pocasim. Skoro kazda restaurace nabizi cesnekovou polevku (cesnekacka) a nebo cibulovou polevku (cibulacka), ale my vam chceme predstavit vice exotickou polevku – drstkova polevka. Ze zacatku jsme ji moc nemeli radi, ale pozdeji jsme si na ni zvykli. Cesi jsou jednou z narodnosti, ktera se snazi vyuzit vsech zdroju k uvareni jidel, a tak si take zvykli na vareni drstkove polevky.

 

Cesi obvykle zacinaji jejich obed s polevkou a ne salatem. Maji radi hustejsi polevky, jako gulas, ktery je pripraven z veproveho, hoveziho a nebo teleciho masa (bud jen jeden druh masa a nebo i vsechny dohromady) spolecne s brambory, paprikou a zeleninou. Jak jsme jiz uvedli, gulasove polevky pravdepodobne vznikly v Madarsku. Dalsi oblibene polevky jsou hobova, bramborova a nebo jen kureci polevka. Vsechny zminene polevky mohou byt velmi syte, ale nedivte se, jestli dostanete kousek chleba k tomuto prvnimu chodu tradicniho ceskeho pokrmu.

 

Zde je recept na drstkovou polevku:

Prisady:

500 g drstek

4 lzice mouky

1 cibule (nakrajena na kousky)

1 mrkev (nakrajena na kousky)

1 celer (koren nakrajeny na kousky)

2 strouzky az kolik mate radi cesneku (rozmackany)

1 lzicka cervene papriky

Spetka pepre

Spetka majoranky

Sul

Sadlo nebo maslo

Priprava:

Dukladne umyjte drstky v chladne vode. Protrete je soli a znovu umyjte. Popre varte 30 minut ve vode a pote vodu vylejte, nakrajejte drstky na male nudlicky a znovu umyjte. Pote zalejte cistou vodou a pridejte sul. Varte 2 az 3 hodiny do mekka. Na sadle nebo masle zpente cibuli (lehce do hneda). Pote pridejte mouku a osmahnete a zalijte troskou vody z vyvaru a lehce provarte. Pak uz jen pridejte vsechnu vodu z vyvaru a drstky, celer, mrkev, pepr a dukladne dovarte. Na konci pridejte cesnek a majoranku. Podavejte teple. Dobrou chut!

 

Image source (Zdroj fotografie):

http://kucharka.isoftware.cz/getimagefromdb.php?nazev=drstkova-polevka&recept=154

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