Ta moderna repina juha / Trendy sour turnip soup

⎨SI⎬ Večkrat se zgodi, da, ko se združi nekaj starega in novega nastane nekaj prav posebnega. In tudi ta juhica ni izjema. Repina juha je veljala za bolj kmečko jed in mlade družine je ne kuhajo prav pogosto. Tule in zdaj vam obljubljam, da jo preizkusite in mislim, da bo pristala na vašem rednem tedenskem meniju.

Predstavlajte si babico, ki brska po Pinterestu. Kul kajne? No taka je ta naša repina juh’ca.

⎨EN⎬ It happens a lot, that when something old and new is combined together, something very special comes out. And this soup is no exception. Turnip soup was considered as a rustic dish and young families do not cook it very often. Here and now I promise you, give it a try and I think it will land on your regular weekly menu.

Imagine a granny scrolling down Pinterest. Cool right? And that’s exactly how our turnip soup tastes like.

• 

Recept za repino juhico

Sestavine
(za 6-8 oseb)

• 1 čebula
• 2 žlici olja
• 4 manjši krompirji ali 2 srednja
• 1 večji koromač
• 500 g kisle repe Natureta
• 200 g čičerike Natureta
• 1 l jušne osnove (če nimate časa to pomeni 2 jušni kocki ter 1 l vode)
• 100 ml gostega kokosovega mleka
• 20 g parmezana
• 1/2 žličke soli

Priprava

1. Čebulo olupimo in sesekljamo.
2. Krompir olupimo, operemo in narežemo na manjše kockice.
3. Koromač operemo in narežemo beli del ter del stebla (vrh stebla shranimo za dekoracijo).
4. V večjem loncu na olju popražimo čebulo da postekleni.
5. Dodamo koromač ter krompir ter popražimo vse skupaj za minutko.
6. Dodamo jušno osnovo, parmezan in sol. Kuhamo na srednji temperaturi, 30 minut.
7. Dodamo kokosovo mleko in s paličnim mešalnikom zmešamo do gladke svilnate teksture.
8. Postavimo nazaj na kuhalnik, dodamo kislo repo in čičeriko, ki smo ju prej precedili ter splaknili z vodo, ter vse skupaj pokuhamo še 5 minut.
9. Posrežemo še toplo.

Opomba: po želji lahko kislo repo in čičeriko pokuhamo posebej na maslu in postrežemo tako, kot je prikazano na fotografiji.

Sour turnip soup recipe

Ingredients
(for 6-8 portions)

• 1 onion
• 2 tbsp oil
• 4 small potatoes or 2 medium
• 1 big fennel
• 500 g of canned sour turnip
• 200 g of canned or cooked chickpeas
• 1 l soup stock (if you don’t have time that means 2 soup cubes and 1 l water)
• 100 ml thick coconut milk
• 20 g parmesan
• 1/2 tsp salt

Preparation

1. Peel and cut onion.
2. Peel, wash and cut potatoes into smaller cubes.
3. Wash and cut fennel.
4. Preheat oil in a bigger pot. Add onion and fry until golden.
5. Add potatoes and fennel and fry for a minute, constantly mixing with cooking spoon.
6. Add soup stock, parmesan ans salt. Cook in the middle temperature for about 30 minutes.
7. Add coconut milk and use stick mixer to get silky texture.
8. Put back to the cooking plate, add turnip and chickpeas, which we strained and washed first and cook for another 5 minutes.
9. Serve warm.

Optional: you can plate it as in the photo, where the turnip and chickpeas are cooked separately on a little butter.