As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
Source: Martha Stewart Living, June 2002 Makes about 8 cups Yield Ingredients 4 medium beets, well scrubbed Coarse salt and freshly ground pepper 4 dried mushrooms (morels and porcini; about 1/2 ounce) 1/2 cup hot water Homemade vegetable broth 1/3 cup coarsely chopped celery leaves 2 tablespoons coarsely chopped fresh parsley 1 garlic clove, finely chopped 1 teaspoon sugar Freshly squeezed lemon juice or citric acid to taste 1/2 cup sour cream 1 tablespoon all-purpose flour 1/4 cup coarsely chopped dill Directions 1. Preheat oven to 400 degrees. Place beets on a parchment-lined aluminum foil. Sprinkle with salt and pepper. Fold up the edges of the foil and parchment to enclose the beets. Place on a small baking sheet and bake until tender when pierced with a knife tip, about 1 hour. Let stand until cool. Peel and grate coarsely; set aside. 2. Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve and reserve liquid. Coarsely chop mushrooms; set aside. 3. In a medium soup pot, combine broth, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes. 4. Add lemon juice or citric acid. Taste and adjust seasoning. In a small bowl, stir together sour cream and flour until no lumps remain. Whisk into soup, then cook until slightly thickened, about 2 minutes. Stir in dill just before serving.
26.04.2023 @ 20:55
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in German to English:
Source: Martha Stewart Living, June 2002
Makes about 8 cups
Yield
Ingredients
4 medium beets, well scrubbed
Coarse salt and freshly ground pepper
4 dried mushrooms (morels and porcini; about 1/2 ounce)
1/2 cup hot water
Homemade vegetable broth
1/3 cup coarsely chopped celery leaves
2 tablespoons coarsely chopped fresh parsley
1 garlic clove, finely chopped
1 teaspoon sugar
Freshly squeezed lemon juice or citric acid to taste
1/2 cup sour cream
1 tablespoon all-purpose flour
1/4 cup coarsely chopped dill
Directions
1. Preheat oven to 400 degrees. Place beets on a parchment-lined aluminum foil. Sprinkle with salt and pepper. Fold up the edges of the foil and parchment to enclose the beets. Place on a small baking sheet and bake until tender when pierced with a knife tip, about 1 hour. Let stand until cool. Peel and grate coarsely; set aside.
2. Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve and reserve liquid. Coarsely chop mushrooms; set aside.
3. In a medium soup pot, combine broth, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
4. Add lemon juice or citric acid. Taste and adjust seasoning. In a small bowl, stir together sour cream and flour until no lumps remain. Whisk into soup, then cook until slightly thickened, about 2 minutes. Stir in dill just before serving.