Black soup - recipe
Regional speciality Prague
Cooking time:50 min
Meat stock with vegetables was seen by our ancestors as a source of strength, and a means of staving off illness. Hence it was prescribed for mothers in the first six weeks after childbirth. This soup gets its name from the unusual ingredient which lends it a dark hue - caramel. Judge for yourself just how good a sweet and savoury combination can be.
Ingredients:
| 800 g beef 200 g smoked side 400 g chicken bones 200 g Brussel sprouts 300 g carrot 100 g parsley root 250 g celery 100 g onion |
100 g butter 100 g bacon 150 g sugar salt mace croutons made from chopped bread roll fried in butter |
Instructions:
Prepare a strong-flavoured stock from the beef, smoked fat and chicken bones. Sieve out all the ingredients. Peel, wash and chop the vegetables into small chunks and fry in the butter with the bacon until dark brown. Then add the stock and boil for around 45 minutes. Pass the softened vegetables through a sieve and return to the stock. Caramelise two thirds of the sugar, put in the rest and add to the soup. Mix well and allow to cook some more. Salt to taste and add mace if you wish.
Serve the soup with the croutons.