This dish is one of the hubby’s favorites. It reminds him of home and the blessings that come with a home made meal cooked by maminka (mommy) Marie. It is no news, but it is impossible to get my toddler to eat a single vegetable unless it is fried or made into a soup. This recipe is a miracle worker in that regard. A great way to eat vegetables without actually tasting them. If you have no problem eating vegetables, then svickova will taste heavenly, no joke!
Serving Size 1 Cup
1 large parsnip pealed and diced
1 large celery root (peel off the rough outer root layer)
4 large carrots pealed and diced
1/2 cup heavy cream or coconut milk (traditional recipe calls for heavy cream)
1 Large onion diced
3 bay leaves
beef/vegetable broth or soup bones, 2 cloves garlic and water for making broth
*cran/lingonberry, whip cream or whipped coconut cream for garnish
If you have soup bones, great! place your soup bones in 8-10 Cups of water. Add your peppercorns and bay leaves. Cover the pot and allow it to stew for about an hour or more. This will create your beef broth base. Once cooked, use a strainer to remove the bones, peppercorns and bay leaves from the broth before adding your vegetables to the pot. The broth level should come to he top of the vegetables you have placed in the pot.
If you have purchased pre-made beef broth, dice your vegetables and place them in the pan. Pour your broth over the vegetables, adding enough to the pot until the vegetables are fully submerged. I say this because it is impossible to gage how much broth you will need when the size of your vegetables prior to cutting may be different from what I may have used. Add your bay leaves and peppercorns. Bring the pot to boil and cook until veggies are soft. Your vegetables will be fully cooked when you can mash them with the back side of a spoon. Once cooked, remove your bay leaves and peppercorns from the pot and smash away.
Blend the vegetable and broth mixture in a blender to mash the vegetables into a smooth puree and return to the pan. Add your heavy cream or coconut milk to the puree and stir. The final product should not be runny like a soup, or thick like a paste. Find a happy medium. If it is too thick, add a little more broth to the pot as it should be easy to pour.
This dish is traditionally served with sliced beef tenderloin, *cranberries/lingonberry, whip cream/coconut whip and bread dumplings. It can also be served over noodles or as a soup with bread for dipping.
The extra soup my family doesn’t eat, is placed in containers and into the freezer it goes. Later to be used as a pasta sauce or additional broth added to be used as a soup. I will actually have my son ask me if he can have carrot soup. My response, are you sick? This kid would never intentionally touch a vegetable .
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