Warm up the end of November with this simple and hearty stock and soup recipe from Ene Timmusk!
Recipe
- Stock: bones of one grilled chicken
- 1 onion (do not peel, it will give a nice colour to your stock)
- 1 carrot
- 2-3 bay leaves
- 5-6 peppercorns
- water to cover
- I usually do not add any salt, I will add some when making a soup.
- For the soup, dice: 1 onion
- 2-3 cloves of garlic
- 1 carrot
- 1/4 cabbage
- 3-4 slices of turnip
- 3-4 potatoes
Method of preparation
Combine all of the stock ingredients and boil in a pot for 2 to 3 hours or longer. Then strain the contents, to separate the liquid stock from the solid pieces, and store it in the fridge for a few days or freeze it.
Then dice the soup ingredients: 1 onion, 2-3 cloves of garlic, 1 carrot, 1/4 cabbage, 3-4 slices of turnip, and 3-4 potatoes.
Add some salt.
Sauté in a pot in this order.
Add the stock and some water if needed.
(Optional: add any remaining chicken or some other meat.)
Boil until the vegetables are tender. Add some more salt to taste.
Note: the “Estonian soup test” mentioned in the video is about having a lot of vegetables and meat in your soup, so that a spoon will stand straight up in the soup. No watery soups. It was about not being too stingy.
Enjoy!
