Cheap nutritious soup of our ancestors is again in fashion

Roasted soup alias budlanka

Was it done in your home before? And what is it? It is a soup that is perhaps forgotten today, but it was quite common in the countryside. Various ingredients were cudded into the soup, but the foundation was roasted semolina, and therefore it was sometimes called roasted soup. Potatoes, root vegetables or peas were added to it. As usual, the Regional Region also slightly different the region from the region. Somewhere there were more acidic, sometimes softer and creamy versions.

The semolina base does not impress you? Make the soup mainly vegetable! Just get inspired by the original recipe. The semolina ensures interesting texture of soup, nutritional vegetables and, above all, a lot of flavors.

What will you need?

So what is the basis of the buds and how does it actually cook? In the basic version you will need a handful of Krupice. Next, prepare different vegetables to taste. As already mentioned, potatoes, carrots, celery, parsley, but also peas and onions belong to the buds. Elsewhere is added kohlrabi, cauliflower or broccoli. Just choose from what you have at home.

You can also add a tablespoon of cream or boil eggs into the soup, in some families the eggs are added to the chopped pieces. Not only pepper and salt, but also marjoram, new spices and chopped chives will need to flavor.

How to prepare the buds?

Slowly fry a handful of semolina in a pot of butter until slightly golden. Then pour cold water or even better broth. It can be both poultry, meat and vegetable.

Then add all the vegetables chopped into pieces, season with salt, pepper a little, add just a few balls of allspice and let boil for about 15 minutes.

If you want to add cream or egg, right now is the right moment. Allow to boil again and add a little changed marjoram and chopped chives.

Taste and salt the soup as needed. Then just serve on a nice plate.

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