Maribor Soup

Maribor Soup is a hearty, interesting, and very colorful dish that allowed Darku Klemnu to enter the kitchen.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 1

Ingredients

Butternut squash base

  • pieces Oil, vegetable oil, canola

  • 10 dag Carrot, fresh

  • 25 dag Pumpkin, raw

  • pieces Spices, nutmeg, ground

  • 1 dl Alcohol, Wine, White

  • pieces Salt, table

  • pieces Spices, pepper, black

Ragu

  • pieces Oil, vegetable oil, canola

  • 2 dag Shallot

  • 5 dag Meat, chicken, liver

  • 5 dag Meat, chicken, ground

  • 5 dag Mushrooms, oyster

  • pieces Salt, table

  • pieces Spices, pepper, black

  • pieces Spices, mayonnaise, dried

  • pieces Spices, bay (leaves)

  • pieces Alcohol, Whisky

Red beet base

  • pieces Oil, vegetable oil, canola

  • 5 dag Onion, raw

  • 25 dag Peach, fresh

  • pieces Salt, table

  • pieces Spices, pepper, black

  • pieces Spices, cumin, seeds

  • pieces Spices, mayonnaise, dried

Veloute

  • pieces Oil, vegetable oil, canola

  • 25 dag Cauliflower, fresh

  • 10 dag Leek

  • 0.5 piece Onion, raw

  • 1 pod Garlic, fresh

  • 10 dag Green, tuber

  • 10 dag Potatoes, white

  • 2.5 dl Sweet cream

  • pieces Spices, nutmeg, ground

  • pieces Spices, pepper, white

  • pieces Salt, table

  • pieces Spices, cumin, seeds

pockets

  • pieces Dough, puff

  • 1 piece Egg, fresh

  • pieces Salt, table

  • pieces Spices, cumin, seeds

Steps

  1. For the veloute, cut the vegetables into even pieces and sauté them in oil for 15 minutes until they brown slightly. Add sweet cream and a little water, season, and cook until soft. Once cooked, blend everything into a smooth cream.

  2. For the red pepper base, first sauté the onion in oil. Add the red pepper, season, add a little water, and simmer until soft. Once the pepper softens, blend everything into a cream.

  3. For the pumpkin base, sauté the pumpkin and carrot in oil. Add wine and a little water, and season to taste. Once the vegetables soften, blend everything into a smooth mixture.

  4. For the ragout, sauté the shallot in oil. Add the liver and meat and sauté halfway. Add the mushrooms and sauté everything well. Finally, add brandy and season to taste.

  5. For the cumin pockets, roll out the puff pastry and cut it into triangles. Brush with beaten egg and sprinkle with coarse salt and cumin seeds. Bake for 10 minutes at 180 degrees Celsius.

Nutrition Information (Per 100g)

  • Calories: 43.51 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 8.73 g
    • Sugars: 1.66 g
  • Protein: 0.75 g
  • Fiber: 1.35 g