Healing Soup

Healing Soup | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Whenever there were signs of somebody getting cold or sick, or at least not feeling well for some reason, I would see my mum rushing with a pot of hot water, adding all available vegetables and herbs and putting it on the fire.
I would know that she was on to make her healing soup.
It was inevitable as it is inevitable now in my house.
This soup heals everything, from broken heart to runny nose. It is a soup to heat the body and soul…

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Sempre que havia sinais de que alguém estava a ficar constipado ou doente, ou pelo menos a não se sentir bem por algum motivo, iria ver a minha mãe a correr com uma panela de água quente, adicionar todos os legumes e ervas disponíveis e colocá-la ao lume.
Saberia que ela estava no modo de fazer a sopa curativa.
Era inevitável assim como é inevitável agora em minha casa.
Esta sopa cura tudo, desde coração partido ao pingo no nariz. É uma sopa para aquecer o corpo e a alma…

Healing Soup | Photography and Styling by Sanda Vuckovic | Little Upside Down Cake

Healing Soup

Stock
few veal bones
2 medium carrots
1 celery stalk
1 small onion
parsley twigs
1 pepper
1 tomato
2 vegetable stock cubes
small cauliflower cut into smaller peaces
parsley, finely chopped

Dumplings
50g wheat semolina (the quantity of semolina depends on the egg size, you need to get a soft but not sticky consistence)
pinch of salt
1 egg

Place the veal bones and the vegetables in a stock pot and fill with water. Bring it to boil and then lower the temperature and simmer for about 50 min.
Strain the stock and set aside all that’s left in the sieve. Return the clear stock into the pot. Cut the carrots and put back into the stock. Onion, celery, pepper, tomato and parsley can be discarded. Add the cubes and cauliflower. Let it simmer lightly.
For the dumplings, beat the egg white with a fork and add the egg yolk. Slowly add the semolina with salt and mix gently with a fork. Leave for a few minutes and then add some more semolina if needed.
Take a small spoon and grab some of the mixture. With another spoon help shape the mixture into a nice oval and put it into the simmering soup. Work fast. Dumplings will start expanding and coming to the surface.
When they are about triple in size, turn off the stove, add chopped parsley to the soup and let it sit for about 5 minutes before serving. If the dumplings are made right, they will have a soft consistency, somewhat grainy texture and will not be hard or fall apart.

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Sopa Curativa

Caldo
alguns ossos de vitela
2 cenouras médias
1 talo de aipo
1 cebola pequena
ramos de salsa
1 pimento
1 tomate
2 cubos de caldo de vegetais
couve-flor pequena cortada em pedaços pequenos
salsa bem picada

Bolinhos
50g sêmola de trigo (a quantidade de sêmola depende do tamanho do ovo, precisa de obter uma consistência macia, mas não pegajosa)
pitada de sal
1 ovo

Coloque os ossos de vitela e os legumes numa panela e encha com água. Deixe ferver para depois baixar a temperatura e deixe cozinhar durante cerca de 50 min.
Coe o caldo e reserve tudo o que restou no coador. Coloque o caldo limpo novamente na panela. Corte as cenouras e coloque de volta no caldo. A cebola, aipo, pimento, tomate e salsa podem ser descartados. Adicione os cubos e a couve-flor. Deixe ferver levemente.
Para os bolinhos, bata a clara de ovo com um garfo e adicione a gema. Lentamente, adicione a semolina com sal e misture delicadamente com um garfo. Deixe por alguns minutos e, em seguida, adicione um pouco mais de semolina se necessário.
Com uma colher pequena tire um pouco da mistura. Com outra colher ajude a formar a mistura numa bela oval e coloque-a na sopa a ferver. Trabalhe rápido. Os bolinhos vão começar a expandir e a chegar à superfície.
Quando eles estivere quase no triplo do tamanho, desligue o fogão, adicione a salsa picada à sopa e deixe descansar cerca de 5 minutos antes de servir. Se os bolinhos forem feitos correctamente, terão uma consistência macia, textura um pouco granulada e não estarão duros ou a desmoronar-se.

12 Responses to Healing Soup
  1. Lígia Reply

    Nice pictures! That healing soup looks delicious. :)

  2. Daniela Reply

    ADORO esta sopa!
    com um bocadinho de cebolinho por cima …
    que saudades, apetece-me uma comer uma Já!!!!

  3. BEA Reply

    Gorgeous pictures!This soup looks so delicious that I’m definitely making it! :)

  4. Elena Reply

    Beautiful pictures and beautiful story

    • Sanda Vuckovic Pagaimo Reply

      Thank you, will make for you soon!!

  5. Olga Reply

    Beautiful soup! We here in Russia cook almost the same – http://fotorecept.ru/kurinyj-sup-s-galushkami/

  6. Leny Reply

    The name of your soup caught my eye. And your picture look fantastic! Just looking at it makes me feel better already :) I will try this recipe. Thanks for sharing it.

    • Sanda Vuckovic Pagaimo Reply

      I hope you will enjoy it!!!

  7. Aleksandra Reply

    Griz nokle (Semolina dumpling)! These also remember our childhood.

    • Sanda Vuckovic Pagaimo Reply

      Da, griz knedle, nokle ili kako god :-))

  8. Gaby Reply

    Your blog is so beautiful.Your recipes remind my childhood too. I’m Romanian and it seems that the culinary traditions are sometimes similar in Eastern Europe.

    • Sanda Vuckovic Pagaimo Reply

      Yes, that was my conclusion also. It seems like all Eastern Europe countries have different varieties of this soup.

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