Rural Onion Soup – Cipollata
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g pork schnitzel
- 50 g bacon, mixed, smoked
- 4 medium vegetable onion (s)
- 3 large garlic clove (s)
- 4 tablespoon sunflower oil
- 1 small carrot (s)
- 1 m-sized potatoes, mainly waxy
- 1 small leek
- 400 g water
- 5 g chicken stock powder
- 2 pinch (s) black pepper
- 1 tablespoon herbs, Italian, frozen or dried
- 2 tablespoon sour cream
- 4 slices baguette (s) or white onion bread
To garnish:
- 2 pinch (s) fried onions
Print Recipe
Pin Recipe Instructions
- Cut the schnitzel into pieces 2 x 3 cm. Cut the bacon into small cubes. Cap and peel the onions at both ends. Halve 1 onion lengthways and roughly chop 1 half. Cut the remaining onions crosswise into rings approx. 5mm thick. Cap the garlic cloves at both ends, peel and cut into thin slices. Wash the carrot, potato and leek. Peel the carrot and potato and roughly chop everything.
- Bring the water to a boil and dissolve the chicken broth in it. Add the roughly chopped vegetables and simmer with the lid on for 25 minutes.
- Meanwhile, heat the sunflower oil in a large pan. Fry the pieces of meat all around and remove from the pan with a slotted spoon. Put the bacon in the pan and fry until it smells fragrant. Add the onion rings and garlic and fry well with the lid on until translucent. Strain the broth and use it to deglaze the onion rings. Add to the pan with the roasted meat and simmer for 1 hour. Press the carrot and potato pieces into a pulp with a potato press. Stir the porridge together with the pepper and the Italian herbs into the simmering soup.
- Toast the bread in the toaster until light brown. Stir the cream into the soup and season to taste. Distribute on the serving bowls and sprinkle with the fried onions. Serve warm with the baguette slices and enjoy.
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