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Question for Linne about Creamy Dill Soup
Question for Linne about Creamy Dill Soup
Linne--
When we were in the Czech Republic last summer we had a creamy, sweet and sour dill soup. It was served hot.
I know much of the Czech cuisine has influence from your part of the world (salmon, game, herbs, lingonberries etc.).
I have searched on line and cannot find a recipe.
Do you have a recipe for something like this to share with me?
When we were in the Czech Republic last summer we had a creamy, sweet and sour dill soup. It was served hot.
I know much of the Czech cuisine has influence from your part of the world (salmon, game, herbs, lingonberries etc.).
I have searched on line and cannot find a recipe.
Do you have a recipe for something like this to share with me?
*Another fine scatterbrained production
My family is Czech and I have a recipe for boiled beef with sour cream dill gravy (called Koprova) and the soup you mentioned sounds like a take off of that recipe. The dill sauce is a gravy you make with some of the broth from cooking the beef. Its actually a lot of work to make the it, but boy is it good (not good for you though since sour cream is the main ingredient!!). Actually the last time I made this the gravy started out like a soup until I thickened it up.
I actually have two recipes. This first one I have made before, however it does make a lot. Its from my great grandmothers memory as she never cooked with a recipe!
KOPROVA
(Boiled beef with dill gravy)
4 or 5# rump roast
3 qts water
2-16 oz cans beef broth
9 beef bouillon cubes ----FYI, we did not use this many cubes....we put 3 or 4.
3 carrots, peeled and cut in half
3 stalks celery, cut in half
1 whole onion
½ t salt & ¼ t pepper (to taste)
4 thick bunches fresh dill weed, finely chopped
(enough for 3 or 4 cups chopped)--FYI, we use about 2.5 cups of dill. 3-4 is a lot of dill!
3 heaping T cornstarch
2 C milk, room temperature
2-1-pint cartons sour cream, room temperature
Place beef in 8 or 10 quart stockpot with 3 quarts water, beef broth, bouillon cubes, carrots, celery, onion, salt & pepper. Simmer for 2 ½ to 3 hours or until meat is tender.
Meanwhile, finely chop dill, discarding large stems. Measure 3-4 cups chopped dill, depending upon how much dill you prefer. Set aside.
When beef is tender, strain 2 quarts beef broth into a 4-5 quart stockpot and leave remaining broth in pot with meat to keep warm. Skim off any excess fat from the 2 quarts of broth. Add Chopped dill and simmer about 10 minutes. Let broth cool a few minutes.
In a large bowl, whisk together cornstarch and milk. Add sour cream and whisk together until smooth. Strain 2 cups broth from the meat, let cool a few minutes and whisk up with the cornstarch, milk and sour cream mixture in the large bowl (Always use room temperature sour cream and milk and cool the broth a little to prevent curdling) {I would also mix the cornstarch with a little cold water or else you’ll have a mess on your hands and lots of lumps} Then add it to the broth containing the dill weed. Bring to a gentle boil, stirring constantly with wire whisk.
To serve, thinly slice beef and arrange on platter. Pour hot dill gravy over sliced beef and serve with bread dumplings. This makes at least 3 quarts of dill gravy and is even better the next day.
This one I have not made before, but is relatively similar. Actually, got this one from the back of a dumplin package.
BOILED BEEF WITH DILL GRAVY #2
2-3# beef shank, chuck or rump roast
4 C boiling water
1 large onion, quartered
2 sprigs fresh parsley
salt to taste
Place meat into water with salt, onion, and parsley. Cover. Simmer for 2 to 2 ½ hours. Slice and serve with sauce and bread dumplings. Serves 3 to 4.
Strain beef stock to use in dill gravy.
DILL GRAVY
1 onion chopped fine
1/3 C butter
¼ C flour
4 T fresh dill, chopped
1 ½ C beef stock
1 t lemon juice
1 t sugar
1 C sour cream
Cook onion in butter until lightly puffed and blend in flour. Add 1 T of the dill and stir over low hear for 3 minutes. Gradually add warm beef stock, stirring until smooth. Add lemon juice and sugar. Blend in sour cream and remaining dill. Cook until thickened. Do not boil. Adjust salt and pepper to taste. Thin gravy with additional beef stock if necessary. Serves 4.
I have good childhood memories of my grandmother making this meal and just sitting around and filling up on it! Hope this helps you some.
I actually have two recipes. This first one I have made before, however it does make a lot. Its from my great grandmothers memory as she never cooked with a recipe!
KOPROVA
(Boiled beef with dill gravy)
4 or 5# rump roast
3 qts water
2-16 oz cans beef broth
9 beef bouillon cubes ----FYI, we did not use this many cubes....we put 3 or 4.
3 carrots, peeled and cut in half
3 stalks celery, cut in half
1 whole onion
½ t salt & ¼ t pepper (to taste)
4 thick bunches fresh dill weed, finely chopped
(enough for 3 or 4 cups chopped)--FYI, we use about 2.5 cups of dill. 3-4 is a lot of dill!
3 heaping T cornstarch
2 C milk, room temperature
2-1-pint cartons sour cream, room temperature
Place beef in 8 or 10 quart stockpot with 3 quarts water, beef broth, bouillon cubes, carrots, celery, onion, salt & pepper. Simmer for 2 ½ to 3 hours or until meat is tender.
Meanwhile, finely chop dill, discarding large stems. Measure 3-4 cups chopped dill, depending upon how much dill you prefer. Set aside.
When beef is tender, strain 2 quarts beef broth into a 4-5 quart stockpot and leave remaining broth in pot with meat to keep warm. Skim off any excess fat from the 2 quarts of broth. Add Chopped dill and simmer about 10 minutes. Let broth cool a few minutes.
In a large bowl, whisk together cornstarch and milk. Add sour cream and whisk together until smooth. Strain 2 cups broth from the meat, let cool a few minutes and whisk up with the cornstarch, milk and sour cream mixture in the large bowl (Always use room temperature sour cream and milk and cool the broth a little to prevent curdling) {I would also mix the cornstarch with a little cold water or else you’ll have a mess on your hands and lots of lumps} Then add it to the broth containing the dill weed. Bring to a gentle boil, stirring constantly with wire whisk.
To serve, thinly slice beef and arrange on platter. Pour hot dill gravy over sliced beef and serve with bread dumplings. This makes at least 3 quarts of dill gravy and is even better the next day.
This one I have not made before, but is relatively similar. Actually, got this one from the back of a dumplin package.
BOILED BEEF WITH DILL GRAVY #2
2-3# beef shank, chuck or rump roast
4 C boiling water
1 large onion, quartered
2 sprigs fresh parsley
salt to taste
Place meat into water with salt, onion, and parsley. Cover. Simmer for 2 to 2 ½ hours. Slice and serve with sauce and bread dumplings. Serves 3 to 4.
Strain beef stock to use in dill gravy.
DILL GRAVY
1 onion chopped fine
1/3 C butter
¼ C flour
4 T fresh dill, chopped
1 ½ C beef stock
1 t lemon juice
1 t sugar
1 C sour cream
Cook onion in butter until lightly puffed and blend in flour. Add 1 T of the dill and stir over low hear for 3 minutes. Gradually add warm beef stock, stirring until smooth. Add lemon juice and sugar. Blend in sour cream and remaining dill. Cook until thickened. Do not boil. Adjust salt and pepper to taste. Thin gravy with additional beef stock if necessary. Serves 4.
I have good childhood memories of my grandmother making this meal and just sitting around and filling up on it! Hope this helps you some.
I Google for a break...especially when the question is of interest...or I am really bored. I came up with this:
Vomacka
Ingredients:
1/4 cup Butter 1 cup Onions, diced 1/2 inch 1 cup Carrots, diced 1/2 inch 1 cup Celery, diced 1/2 inch 3 Cloves crushed garlic 1/4 cup Flour 6 cups Chicken Stock (recipe to follow) 1 tbl whole Dill Weed 1/2 tsp Black Peppercorns 1 tbl Pickling Spice 2 tbl Chicken Flavored Base 3 cups Potatoes, diced 1/2 inch 3 cups Green Beans, cut one-inch 2 cups Heavy Cream 2 tbl Cider Vinegar
Preparation:
Melt better in a heavy pot. Add onions, carrots, celery and garlic, and saute until vegetables are tender and clear. Add flour and stir slowly with a wooden spoon for two minutes, eliminating any lumps. Don't brown, Add chicken stock (recipe to follow) and base and dill. Place peppercorns and pickling spice in a cheese cloth or tea strainer, add to sauce and bring to a slow boil. Simmer for 20 minutes. Add potatoes and beasn, and simmer until potatoes are tender (about 15 minutes). Heat cream to a simmer and add slowly to soup. Remove pickling spice bag and add vinegar. HINTS: If you uprefer a thicker soup, add a mixture of 1/2 cup flour and 1/2 cup milk and cook slowly for five minutes.
Chef: John Schumacher)
and this:
Title: Vegetable Vomacka
Yield: 6
Ingredients
2 tb butter or margarine
1/2 c onions; chopped
1/2 c carrots; chopped
1/2 c celery; chopped
2 cloves garlic; finely
-chopped
2 tb all-purpose flour
3 c chicken stock
1 tb instant chicken bouillon
-granules
1 ts dried dill
1 1/2 ts pickling spice
1/4 ts black peppercorns
1 1/2 ts fresh green beans; chopped
1 1/2 c potatoes; peeled and diced
1 c whipping cream
2 ts cider vinegar; (2 to 3)
Instructions
In a large, heavy pot or Dutch oven, melt the butter and saute the onions,
carrots, celery, and garlic on medium-high heat for 4 to 6 minutes, or
until the vegetables are tender, but not browned. Reduce heat to medium.
Stir in the flour and cook, stirring constantly, for 2 minutes. (Do not
brown.)
Stir in the chicken stock, bouillon granules, and dill. Tie the pickling
spice and peppercorns in a small cheesecloth bag and add to the soup.
Bring to a slow, rolling boil. Reduce heat to simmer and cook, covered,
for 20 minutes. After 10 minutes, add the beans. Cover and simmer for 10
minutes more.
Add the potatoes and return to a boil. Reduce heat to simmer and cook for
15 minutes.
Remove spice bag. Slowly stir in the cream, then add the vinegar. Serve.
YIELD: 4 TO 6 SERVINGS
SCHUMACHER'S NEW PRAGUE HOTEL
NEW PRAGUE, MINNESOTA
Per serving: 237 Calories (kcal); 19g Total Fat; (71% calories from fat);
3g Protein; 14g Carbohydrate; 65mg Cholesterol; 1144mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Recipe by: Inn Country USA - SCHUMACHER'S NEW PRAGUE HOTEL
Maybe soup soon come...
Vomacka
Ingredients:
1/4 cup Butter 1 cup Onions, diced 1/2 inch 1 cup Carrots, diced 1/2 inch 1 cup Celery, diced 1/2 inch 3 Cloves crushed garlic 1/4 cup Flour 6 cups Chicken Stock (recipe to follow) 1 tbl whole Dill Weed 1/2 tsp Black Peppercorns 1 tbl Pickling Spice 2 tbl Chicken Flavored Base 3 cups Potatoes, diced 1/2 inch 3 cups Green Beans, cut one-inch 2 cups Heavy Cream 2 tbl Cider Vinegar
Preparation:
Melt better in a heavy pot. Add onions, carrots, celery and garlic, and saute until vegetables are tender and clear. Add flour and stir slowly with a wooden spoon for two minutes, eliminating any lumps. Don't brown, Add chicken stock (recipe to follow) and base and dill. Place peppercorns and pickling spice in a cheese cloth or tea strainer, add to sauce and bring to a slow boil. Simmer for 20 minutes. Add potatoes and beasn, and simmer until potatoes are tender (about 15 minutes). Heat cream to a simmer and add slowly to soup. Remove pickling spice bag and add vinegar. HINTS: If you uprefer a thicker soup, add a mixture of 1/2 cup flour and 1/2 cup milk and cook slowly for five minutes.
Chef: John Schumacher)
and this:
Title: Vegetable Vomacka
Yield: 6
Ingredients
2 tb butter or margarine
1/2 c onions; chopped
1/2 c carrots; chopped
1/2 c celery; chopped
2 cloves garlic; finely
-chopped
2 tb all-purpose flour
3 c chicken stock
1 tb instant chicken bouillon
-granules
1 ts dried dill
1 1/2 ts pickling spice
1/4 ts black peppercorns
1 1/2 ts fresh green beans; chopped
1 1/2 c potatoes; peeled and diced
1 c whipping cream
2 ts cider vinegar; (2 to 3)
Instructions
In a large, heavy pot or Dutch oven, melt the butter and saute the onions,
carrots, celery, and garlic on medium-high heat for 4 to 6 minutes, or
until the vegetables are tender, but not browned. Reduce heat to medium.
Stir in the flour and cook, stirring constantly, for 2 minutes. (Do not
brown.)
Stir in the chicken stock, bouillon granules, and dill. Tie the pickling
spice and peppercorns in a small cheesecloth bag and add to the soup.
Bring to a slow, rolling boil. Reduce heat to simmer and cook, covered,
for 20 minutes. After 10 minutes, add the beans. Cover and simmer for 10
minutes more.
Add the potatoes and return to a boil. Reduce heat to simmer and cook for
15 minutes.
Remove spice bag. Slowly stir in the cream, then add the vinegar. Serve.
YIELD: 4 TO 6 SERVINGS
SCHUMACHER'S NEW PRAGUE HOTEL
NEW PRAGUE, MINNESOTA
Per serving: 237 Calories (kcal); 19g Total Fat; (71% calories from fat);
3g Protein; 14g Carbohydrate; 65mg Cholesterol; 1144mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
1/2 Fat; 0 Other Carbohydrates
Recipe by: Inn Country USA - SCHUMACHER'S NEW PRAGUE HOTEL
Maybe soup soon come...
... no longer a stranger to paradise
Gromit, i may be able to find this for you-- my husbands family is czech (in fact his great grandfather was the architect for the train station in prague---there is all this josef Fanta stuff there apparently --i have never been)
my father in law or mother in law might have this recipe--let me check and i will get back to you--i DO owe you!!!!!
my father in law or mother in law might have this recipe--let me check and i will get back to you--i DO owe you!!!!!
< leaving on the 22nd of march...but too lame to figure out the ticker thing again!>