{"id":2888,"date":"2003-01-15T18:13:23","date_gmt":"2003-01-16T00:13:23","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=2888"},"modified":"2016-02-14T09:19:13","modified_gmt":"2016-02-14T15:19:13","slug":"hot-soups-for-cold-days","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/hot-soups-for-cold-days\/","title":{"rendered":"Hot Soups for cold days"},"content":{"rendered":"

SPLIT PEA SOUP<\/strong>
\n\u017dirni\u0173 sriuba<\/em><\/p>\n

1 lb. split peas
\n1\u00bd lbs. smoked sausage cut into chunks
\n\u00be cup carrots, diced
\n1 onion, minced
\n1 stalk celery, diced
\n6-8 cups water
\nSalt and pepper
\nRinse peas. In large pan bring water and peas to boil for about 30 mins. Skim off froth as it appears. Add remaining ingredients and continue to simmer until vegetables are cooked and soup is thickened (about 1-1 \u00bd hours.) Add salt and pepper to taste. Serve with dark Lithuanian rye bread.<\/p>\n

POTATO LEEK SOUP<\/strong>
\nBulvi\u0173 sriuba<\/em><\/p>\n

2 medium leeks, or about 4\u00bd cups sliced leeks, white part only
\n2 Tbsps. cooking oil
\n3 cups chicken stock or canned low-sodium chicken broth
\n3 cups water
\n1\u00bd lbs. potatoes, peeled and roughly diced (about 3 cups)
\n\u00bd tsp. nutmeg
\n1 tsp. salt to taste
\n\u00bc tsp. white pepper
\nSour cream
\nChopped chives
\nRemove the root end of the leeks, trim the dark green tops and reserve for another use. Slice the light part into \u00bd -inch rounds, wash well and set aside on a plate. Heat the oil in a pot, over medium heat, add the leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Place pureed soup in a pot and reheat, covered over low heat. To serve, place a generous dollop of sour cream in the bottom of each bowl and sprinkle with chopped chives. Serves 6. Potatoes and leeks are a combination made in heaven on winter days.<\/p>\n

BEET SOUP WITH DILL & YOGURT<\/strong>
\nBurok\u0173 sriuba su krapais ir jogurtu<\/em><\/p>\n

1 Tbsp. oil
\n1 medium onion, sliced, about 1 cup
\n1 lb. beets, peeled and coarsely diced, about 4 cups
\n1 quart chicken stock
\n1 tsp. salt
\n\u00be cup plain yogurt
\n3 Tbsps. chopped dill
\nHeat oil in pan over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasional- ly, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve liquid. Transfer beets to blender or food processor and puree until smooth. Return puree to pan and add reserved liquid. Makes 6 servings.<\/p>\n

MUSHROOM SOUP<\/strong>
\nGryb\u0173 sriuba<\/em><\/p>\n

1 lb. fresh mushrooms, cut into small pieces
\n3 potatoes, peeled and cubed
\n6 Tbsps. butter
\n2 bay leaves
\n4 peppercorns
\n8 cups water
\nSalt to taste
\nPrecook mushrooms, add to boiling water with potatoes, seasonings and cook until potatoes are soft. Add butter and salt, mix well. Mushroom soup can be whitened with sour cream.<\/p>\n

LEMON SOUP WITH RICE<\/strong>
\nCitrinin\u0117 sriuba su ry\u017eiais<\/em><\/p>\n

1 lb. potatoes
\n\u00bd lb. soup greens
\n\u00bd cup rice or barley
\n\u00bd cup sour cream
\n4-5 dried mushrooms
\n1 lemon
\n1 Tbsp. butter
\nDill, salt
\nMake broth using greens, seasonings, mushrooms and 16 cups of water. Strain. Cook rice or barley separately, adding butter. Add to soup and bring to a boil. Slice unpeeled lemon, slice mushrooms into julienne strips and add both to the soup before serving. Stir in cream.<\/p>\n

VEGETABLE SOUP WITH MILK<\/strong>
\nBaltinta dar\u017eovi\u0173 sriuba<\/em><\/p>\n

2 lbs. potatoes
\n1 lb. fresh cabbage
\n1 lb. carrots
\n3 Tbsps. butter
\n2 Tbsps. flour
\n1 quart milk
\nBay leaf, salt to taste
\nGrate carrots coarsely and cook in a small amount of water. When they are partly cooked, add cut-up potatoes. Shred cabbage and scald with boiling water to remove bitter taste; add to vegetables. Saute flour in butter until light brown and add to the soup. Pour in the milk. The soup will be tastier if it will not be allowed to boil after the addition of milk.<\/p>\n","protected":false},"excerpt":{"rendered":"

SPLIT PEA SOUP \u017dirni\u0173 sriuba 1 lb. split peas 1\u00bd lbs. smoked sausage cut into chunks \u00be cup carrots, diced 1 onion, minced 1 stalk celery, diced 6-8 cups water Salt and pepper Rinse peas. In large pan bring water and peas to boil for about 30 mins. Skim off froth as it appears. Add …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-2888","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2888","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=2888"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2888\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2888"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2888"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}