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Vomachka (Czech Vegetable with Dill Soup)

This is a traditional Czech Sour Vegetable Soup that my Dad, Donald G. Pomije made. I’ve found that most Czechs are unfamiliar with adding the Boiled Eggs. My Dad always did, I think since it was a Vegetable Soup, it was a way of including protein. I’ve added the Lemon Zest & Juice, & a little Nutmeg, it works really well with this Soup! Enjoy!

 

1 Stick Butter

2 TBS Olive Oil

1 Large Onion, Course Chopped (About 1 Cup)

4 or 5 Stalks Celery, Course Chopped (About 1 1/2 Cup)

2 or 3 TBS Garlic, Course Chopped

Melt the Butter & Olive Oil in a Large Heavy Kettle.

Sauté the Onion, Celery & Garlic until translucent.

Add the following;

1 to 1 1/2 Cups Carrot, Sliced into coins

2 Cups White Potato, Diced into bite size pieces

6 Cups Chicken Stock

Mix together and bring just to the boil.

At a slow/ low simmer cook about 20 minutes, until Potato & Carrot are done.

When vegetable are done add;

2 Cups Green Beans, Cut in half

(I like the Green Beans Crisp Cooked, If you prefer them not as crisp, add them 10 minutes after adding the Potato & Carrot).

1 Cup Sour Cream

1/4 Cup Flour which has been stirred & dissolved in

1 Cup Milk

1/4 TSP Nutmeg

Salt & Pepper to taste

4 to 5 TBS Fine Chopped Fresh Dill (More if you desire.)

1 Large Lemon, Zest & Juice

5 to 7 TBS White Vinegar (I like this really sour, so add even more!)

6 Soft Boiled, Shelled Eggs

Cook stirring until Sour Cream is mixed in and Soup is hot.

 

Serve with Saltine Crackers!

 

Vomachka

Vomachka

Vomachka

Vomachka

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