Do you also often wonder if you prefer Chinese, Japanese, Indian, or even Vietnamese food? And what about the change of something old Czech, cheap, rich and tasty – like beggar soup…
Whether we complain how much we want, such a plenty of food and everything we have today, our ancestors have never had in the past. While we in the stores are taking over packs of meat, they had to do with what they had grown, raised, or found in nature. Especially poorer layers were not good at it, so every meal was useful, even the cheapest. One of them may be the so -called beggar soup. But let’s not be mistaken in her name – in this case, beggars could also enjoy.
You will see a recipe for your own eyes in the YouTub channel Toprecepts:
Source: YouTube
Saves raw materials and also tastes
The beggar soup has several advantages. Leaving aside its very low price, then it is mainly the possibility to process bread, which we would probably not eat otherwise. Let’s get into her preparation and you will soon enjoy it. What do we need?
The basis is bread
It’s easy. For a liter of soup, prepare half the bread (calmly older, even in the water), about five cloves of quality, fragrant and strong garlic, a little caraway, kefir cup, egg, onion and a little lard. Instead of lard we can use oil, but the right taste is provided by the fat. That’s all, it will be just the appropriate amount of water. Do you see? It is really a cheap meal.
You don’t have to worry about
Like the list of raw materials, there is also a description of the procedure at the end of which it smells of a forgotten delicacy. The bread needs to be cut into smaller pieces first. There is no need to be careful about specific shapes as we will soon understand. A crust will also come to the soup, so you don’t have to worry about it.
Boil and mix
Put the bread sliced into approximately the same size in the water, and the crushed cloves of garlic and prepared spices will also come to it. From now on, everything will be cooked until the mashed mass is made of bread. This will be the right time to use a stick blender that turns everything into a smooth garlic smelling matter.
Flavor and serve
The final flavor of the soup is provided by a quarter of a liter of kefir. As soon as the soup begins to cook again, mix one egg into it. Who wants, can add fresh herbs, excellent basil, parsley or chives in the summer. The last step will be frying on the wheels of the sliced onion, which will take care of the golden dot of the whole culinary work on the plate. Done, we can at the table.
Cooked all over Europe
The beggar or bread soup was not just a local recipe in the past, for example, in the French ruling yard, it was quite common, although who knows whether for the king himself, or rather for his serving and subjects. Also the local bread was certainly different from the locals.
The base was always the same
Although the specific regulations and some raw materials were different in individual regions, the foundation remained and remains the same to this day – overcooked bread, garlic and spices. Surprisingly, it tastes and hearty soup can feed for a long time, so in the past it could even save lives. This is a lot of merit to appreciate similar recipes today.
Sources: www.ceskatelevize.cz, www.toprecepty.cz, www.apetitonline.cz
