I have been sick with the flu for two weeks, so as my grandmother use to do I made chicken soup.
1 medium sized chicken
1 kg carrots
2 parsley roots
1 medium sized celery root
1.Have the chicken into a stockpot, bring to a boil and let it simmer on a low heat for approximately 30 minutes, until it’s tender. Take out the chicken when it is ready and remove the bones and chop the chicken in small pieces
2.Clean, peal and chop the vegetables, have it in the stockpot with the chicken stock and let it simmer for 20 minutes, add the chicken, chop parsley and dill before serving. Serve with yoghurt.
1 kg potatoes
1 spoon dill
1 spoon marjoram
Few slices of salted ham
1 cup of milk
3 table spoons butter
1. Preheat the oven to 220 degrees c. Wash the cauliflower, peel the potatoes, diced the vegetables and have in a stockpot. Cover with water (not too much water) and bring it to a boil, add the marjoram and let it simmer for 25 minutes.
2. Slice the ham in pieces and have on a baking sheet and let it bake for 30 minutes, it should be crispy!
3. When the vegetables are fork – tender, add milk and butter puree until smooth. Let it simmer few more minutes before serving. Add the ham on top and enjoy!