Chuspajz soup - Kristina Gašpar
Chuspaj soup – or 2 in 1. If you want a broth, add a little more water and that's it.
Of course, you can also add flour to make the chuspajza real. On this occasion, I did not add thickeners.
Milk... Not in my case. You can use whatever vegetables you like or have on hand.
I used: onion, garlic, carrot, young zucchini, sweet potato (a sweet potato that resembles a pumpkin) and dill. And of course, there are the indispensable spices.
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Chuspajz soup - Kristina Gašpar
Chuspajz soup - or 2 in 1. If you want a soup, add a little more water and that's it.
- 1 small onion
- 1 large carrot
- 1 manjatikvica
- 1 piece of sweet potato (any amount)
- 2-3 professions
- 1 clove of garlic
- 1 teaspoon of salt
- 2 tablespoons of oil of your choice
Spices to taste
- kari
- beaver
- ground cumin
- Fry the onion, finely chopped, in oil until golden brown.
- Add grated carrot, grated zucchini, chopped garlic and diced sweet potato.
- Fry briefly and pour the desired amount of water, about 1/2 l.
- Cook for about 10 minutes, then add spices and dill.
- If you want, mix some flour in water and cook the chuspaj.
- If you plan to prepare a broth, add more water if necessary.
To prepare such dishes, you can use chopped or grated vegetables. And you can do half and half.
