10
Vegetable stock
Ingredients:
450 g frozen or fresh vegetables, 750 ml water, 15 g butter, 2 cloves minced garlic, 1 tsp marjoram, salt and
pepper to taste
Useful hint:
Serve the vegetable broth with croutons from white bread. To enhance flavour, you can add a tablespoon of vegetable
condiment before starting the programme.
The following recipes can be used to prepare cabbage soup and goulash soup in the
“Clear soup”
programme.
Cabbage soup with sausage
Ingredients:
130 g smoked sausages, 700 ml meat broth, 200 g sauerkraut, 150 g potatoes, 50 g rendered lard, 1 large onion,
2 cloves garlic, 2 tsp sweet paprika, 2 tsp sugar, ½ tsp crushed caraway seeds, pinch of hot pepper, knife tip of ground allspice,
salt, pepper and vinegar to taste
Useful hint:
The recipe for cabbage soup with smoked sausage does not use flour and is gluten-free.
Goulash soup with pork
Ingredients:
350 g pork shoulder, 650 ml beef broth, 2 large onions, 100 g potatoes, 30 g butter, 2 cloves minced garlic,
4 tsp sweet paprika, 3 bay leaves, 2 tsp salt, pepper, chili powder, ground allspice, caraway seeds and marjoram to taste
Useful hint:
The recipe for goulash soup does not use flour and is gluten-free.
“Cream soup” programme
Champignon cream soup
Ingredients:
400 g cleaned champignons, 650 ml vegetable stock or meat broth or water, 100 g peeled potatoes, 40 g carrots,
40 g celery, 20 g parsley, 10 g butter, 1 tsp salt, ½ tsp nutmeg and a pinch of pepper
Useful hint:
Serve the champignon cream topped with Parmesan shavings.
Squash soup
Ingredients:
600 g pulp from squash, peeled (Red Kuri, butternut, Musque), 500 ml vegetable stock or meat broth or water,
125 ml cream 33% (add to the soup maker approx. 5 minutes before the end of the programme), 1 large onion, 70 g carrot,
40 g parsley root, 40 g peeled potatoes, 30 g celery, 30 g butter, 2 cm peeled ginger, 1 clove garlic, 3 tsp soy sauce, juice from
half a lime, 2 tsp cane sugar, 2 tsp Dijon mustard, 1 tsp nutmeg, ½ tsp crushed caraway seeds, a pinch of chili powder, salt and
pepper to taste
Useful hint:
Serve squash soup garnished with a tablespoon of sour cream and basil leaves. The recipe is suitable also for gluten free diet.
“Sauce” programme
Traditional Czech cream sauce for baked beef
Ingredients:
320 ml preserved root vegetables (carrot, celery, parsley), 300 ml stock/broth or water, 250 ml cream 33%
(mix the cream with 4 tbsp plain flour and add to the soup maker about 5 minutes before the end of the programme), 30 g celery,
30 g parsley, 1 large carrot, 1 onion, 10 g butter, 1 tbsp lemon juice, 3 tsp sugar, a small pinch of salt
Notice:
When the programme ends, add beef drippings to the jar and blend the sauce using the
“Pulse”
function.
Tomato sauce
Ingredients:
500 ml beef broth, 4 large scalded peeled tomatoes, 115 g tomato purée, 125 ml cream 33% (mix the cream with
3 tbsp plain flour and add to the soup maker about 5 minutes before the end of the programme), 1 onion, juice from half a lemon,
1 tbsp vinegar, 1 tsp sweet paprika, 1 tsp ground cinnamon, 1 bay leaf, a pinch of ground allspice, a pinch of ground pepper,
a pinch of thyme and crushed cloves, sugar and salt to taste
Notice:
When the programme ends, add beef drippings to the sauce and blend the sauce using the
“Pulse”
function.
“Puree” programme
Vegetable purée
Ingredients:
400 g frozen or fresh vegetables, 150 ml water, 50 ml cream 33%, ½ tsp crushed caraway seeds, salt and
pepper to taste
Useful hint:
Serve the vegetable purée as a side dish topped with fried onions.
