Nordzucker_GB 03-04_E_.pd 1 - Nordzucker AG

Nordzucker
Recipes
Borsch –
Polish beetroot soup
Butterhead Lettuce Salad
Dubnice
1 large onion
2 cloves of garlic
1 leek
1/2 celery root
2 carrots
700 beetroot
2 tablespoon oil
1 bay leaf
1 tablespoon allspice
2 litres stock
salt, pepper
1 tablespoon vinegar
6 butterhead lettuces
1 tablespoon salt
1 tablespoon salad oil
1 cup of wine vinegar
1 tablespoon caster sugar
1 level tablespoon salt
liquid soup flavouring
4 spoons cold water
1 cup sour cream
Wash beetroot and boil it in the stock for ten
minutes. Decant the stock into a separate
container and quench beetroot in cold water.
Peel and cut it into eight pieces. In hot oil, fry
onion – cut into chunks, crushed garlic, leek,
which you have cut into rings, and diced
celery. Add finely chopped carrots, beetroot,
bay leaf and allspice. Pour stock back into the
pot and season with salt and pepper. Simmer
at a low temperature for an hour. To pep up
the aroma, you could add dried mushrooms
soaked in water. Strain soup through a fine
sieve and add vinegar. Don’t drown the wonderful,
typical taste of the beetroot with the
vinegar. Bring to the boil and serve.
Clean the heads of lettuce and wash in cold
water. Dry, place in a bowl and sprinkle with
the salad oil. Shortly before serving, prepare
the dressing by mixing the wine vinegar, caster
sugar some drops of the soup flavouring, salt
and cold water and pour over the lettuce.
Allow to marinade for roughly five minutes.
Finally, pour in the sour cream and serve.
Hungarian Goulash
1 kg beef
800g onions
2 tablespoon paprika
1 tablespoon wheat flour
1/8 litre (125ml) boiling water
salt, black pepper
4 tablespoons puréed tomatoes
^ ^
1 cup creme fraiche
Wash the meat, cut into cubes and fry well.
Dice the onions and add to the meat. Add the
paprika and wheat flour, blanche with boiling
water and season with salt and black pepper.
Cook the mixture for one hour. Add the puréed
tomatoes and cook for a further 30 minutes.
^ ^
Finally, stir in the creme fraiche and test for
seasoning before serving.
‘Rote Grütze’ – red fruit jelly –
with vanilla sauce
375 g rhubarb
750 g strawberries
150 g sugar
1 lemon (scrape off peel)
1 vanilla pod
1/8 litre (125 ml) white wine, or water
20 corn flour
200g cream
220g milk
60g sugar
1 halved vanilla pod
3 egg yolks
Cut the rhubarb into small chunks and parboil
together with the sugar, lemon peel and vanilla
pod in the wine/water. Add the strawberries
cut into quarters and allow the mixture to
simmer slowly. Stir the corn flour into three
spoonfuls of water until it becomes smooth
and then stir this into the simmering fruit
mixture. Pour into a glass bowl and leave to
cool. The classic way to serve rote grütze is
with vanilla sauce.
Bring a mixture of the milk, sugar and vanilla
to the boil. Remove from the hotplate and
allow to cool. Add the egg yolks whisked with
some milk and warm the mixture up again. Stir
steadily until the mixture becomes creamy. The
sauce can be served warm or cold.
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