Pulse broth from the Haná region - recipe
Regional speciality Central Moravia and Jeseníky
Preparation time:10 minutes plus a day to steep the beans
Cooking time:30 min
Cooking time:30 min
Number of portions:4
This thick pulse soup can serve as a filling main course, and you don’t need an age to make it either. Just remember to put the pulses to steep the night before so that they cook more quickly next day.
Ingredients:
| 50 g peas 50 g beans 50 g lentils 50 g semolina 50 g root vegetables |
roux made from 30 g fat and 30 g fine flour 1 l water salt onion marjoram |
Instructions:
Steep the pulses overnight and next day boil with the semolina in the same water until soft. Add grated root vegetables and onion, thicken with the roux, season with marjoram and salt, and the soup is ready.
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