Lentil soup with quacca
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ingredients
250 g brown lentils 3 cloves of garlic 1 shallot 150 g of quark 150 ml whipped cream 2 tbsp vinegar a little salt 3 bay leaves
progress
I usually buy quark at the market. This “mine” caught my eye because of the spiral that some earth creature had gnawed into it, so my aunt gave it to me cheaper. I still have half of it because it was big, but after today’s crunchy salad, I’m definitely just going to replicate it tomorrow. Kvaka is an indigenous Slovak crop that is slowly making a comeback on today’s plates. It was here as a staple food before potatoes, but they have progressively pushed it into the background.
On the internet it says that kvaka has almost no fat and provides little energy, so it is excellent for a reduction diet. We also stay with the stomach as it is effective for good digestion. Due to its effects, it rids the body of uric acid and thus helps in curing rheumatism and gout.
Kvaka tastes bitter and may not be to everyone’s taste. Everyone in our house has eaten it in soup, but only I have eaten it toasted with thyme and garlic on sourdough bread . If you try both recipes, try to write us how you liked them.
1.
Wash the lentils, soak in water for about an hour. Then pour off the water, wash again and cook covered with bay leaf and garlic, shallots for about 20minutes.
2.
Add the cleaned quac, cut into cubes. To soften the taste, you can fry it in butter. Boil for about 15 minutes.
3.
Add whipping cream, vinegar and reheat.
4.
I blended part of the soup, which thickened the whole thing. I tried to take out all the quinoa in the blender and especially take out the bay leaves .
5.
We serve lentils with an egg at our house, everyone prepares to taste, today I had “ox eye”, Linda had a hard boiled egg and my husband had a “rotten” egg. With soup, such a traditional one, I like sourdough bread, which this time I prepared with a significant proportion of corn flour and it was really very delicious.
