Instead of adding pure water for the dishes, using vegetable juice or beef broth makes a big difference on the taste. read more
Instead of adding pure water for the dishes, using vegetable juice or beef broth makes a big difference on the taste. This technique, which is mainly used in industrial kitchens, also helps to consume goods without being wasted. When preparing the salads on Sanayi 313’s buffet, we use different kinds of vegetables. We collect the unused parts of those chopped vegetables in another cup and throughout the day we boil them and use the juice in the dishes. We also boil meats or fishes to add flavor to the dishes.
I’d like to share a soup recipe. I used vegetable juice instead of pure water in this nettle soup recipe as well.
Sun choke nettle soup
3 kg. sun choke
1 litre vegetable juice
100 gr. Butter
Salt, black pepper
We chop all the ingredients on the same size. After the butter is melt, we cook the vegetables for a little bit. Then adding the vegetable juice, we wait for boiling.
After boiling, we make sure that all the ingredients are cooked well. Generally it takes 30 minutes. We blend the cooked vegetables. You can add more vegetable juice if it looks like it’s not enough.
We add the washed and cleaned nettles inside the boiled water in a saucepan. We boil them for five minutes and then add them inside the soup with a strainer. We blend one more time. After adding salt and pepper, the soup is ready.
Before serving, I pour some milk and goat cheese on top.
Bon a petit.
TAGS: SUN CHOKE NETTLE SOUP, SANAYİ 313 KITCHEN