- I have been making these for years but cannot remember where I got the recipe from.
- Originally I used one small carton of natural yoghurt.
- I now buy large pots of yoghurt and I use my 125ml measure instead.
- I always use tinned sweetcorn but you can use frozen sweetcorn, cooked and cooled.
- There are lots of ways to eat these – I often have then with grilled bacon and fried eggs.
- 250g plain flour
- Pinch of salt
- 2 eggs
- 125ml of yoghurt
- 125ml of milk – some extra might be needed.
- 1 tin of sweetcorn (340g) – drained
- ½ teaspoon of turmeric – optional
- Sunflower oil to fry
- Put the flour and salt into a large bowl.
- Make a well in the centre.
- Add the eggs, yoghurt and milk.
- Mix together – a Danish whisk is good for this.
- Aim for a thick batter – add a little more milk if necessary
- Add the sweetcorn and mix again.
- Heat a little oil in a frying pan.
- Drop large tablespoonfuls of the batter into the pan.
- Cook on both sides.
- Keep warm on a plate in the oven whilst making the rest.
Add some chopped spring onions or chives to the batter or chili flakes or chopped chilies.
This soup is described as przecierana which mean rubbed through a sieve. Nowadays a stick blender is more likely to be used to puree the cooked vegetables.
This is more like an English soup with all the ingredients blended together.
The method at the beginning is the same as in an earlier post – Vegetable soup.
The ingredients for this soup can change with the seasons but if using some frozen or tinned vegetable the ingredients can be very similar all the year round. Though I still find this soup will be slightly different whenever I make it.
Root vegetables are the most prominent and I never use tomatoes or cabbage in this soup.
You will need around 600g of mixed vegetables to 2 litres of water – though I do not weight them out! It is best to have a variety.
- Celeriac or Celery
- Garden peas
- Green Beans
- Kohlrabi or White Turnip
- Leeks or Onions
- Parsnips or Parsley root
- 40g butter
- Salt & pepper to taste
- 125 – 200 ml of soured cream or Greek style yoghurt
- To garnish
- Dill and or flat-leaved parsley
- Peel, were needed, then slice, cube or grate the vegetables.
- Gently fry the leeks or onions in the butter.
- Add the rest of the vegetables and around 2 litres of hot water.
- Bring to the boil.
- Turn the heat to simmer and simmer with the lid on for 20 minutes or more (depends on the size of the vegetables).
- Remove from the heat.
- You can do up to this point, leave to cool for serving later.
- Blend the soup, I use a stick blender to get a thick uniform liquid.
- Season to taste.
- Bring back to just before the boil.
- Add the soured cream or the yoghurt* and mix well together.
- Serve with chopped dill or flat-leaved parsley.
* Traditionally this would have been made with soured cream – I have found that the yoghurt gives a tangy, sour, lemony zing to the soup – most refreshing in summer.
Served in Royal Stafford – Blossom Time – 1950s
- As above but use chicken stock as well as some of the water or cook with chicken wings.
- Remove the chicken wings before serving.
Served on Royal Doulton – Tapestry – 1966 – 1988.