GYÜMÖLCSLEVES - Cold Berries Soup

In Hungary, there are probably more types of soups than days in a year and you will get nicely used.

One of my favourite ones is GYÜMÖLCSLEVES (gyümölcs=fruit, leves=soup). It's served chilled as a starter but if you wish you can have it as desserts. or Cold Berry Soup

it’s very popular, easy to make even thou the recipe changes pretty much in every household. I don`t think I ever had one with the exact same ingredients, so here I`ll just give you a general guide and ideas to how to prepare the soup.

Yes we are talking about a sweet dish, but it’s not a dessert, well it can be, it’s up to you really, ones with the sweet tooth going to fall in love with that`s for sure.

Ingredients 4 people

0,5kg of fresh or frozen fruits, sour cherries, berries..

4 spoons of sugar

pinch of salt

2-3 cinnamon sticks

5 cloves

1 liter of fruit juice from canned fruits – especially from sour cherries

2-2 lemons and oranges cut in half

0,5 liter of dry red wine

0,5 liter of water

For thickening: 3 spoons of white flour, 2 dl of sour creme, of creme fraiche

Put the water, the juices, wine cinnamon, cloves, lemons, oranges, sugar, salt into a pot and bring it to boil. Taste, if you find it a bit tasteless or not sweet enough add some more sugar, or wine or juices. Mix the flour with the sour creme in a separate bowl, mix in a couple of spoons of the hot soup base, and whisk it in the boiling soup to thicken it. Bring it to boil again. Transfer trough a colander into a serving bowl, getting rod of the cinnamon, etc, add the fruits, and let it cool. Keep in fridge until serving!

Gostilna Mlin in Kamna Gorica , Slovenia

Gostilna Mlin in Kamna Gorica is an old converted mill and is set in a great location in an idyllic village close to Radovljica and Bled.

Staff is fast, helpful, attentive and kind

The menu offers Slovenian dishes, traditional and Pizzas.

Food is excellent with a good variety and a great value for money .

Odprta kuhna in Ljubljana

Odprta kuhna is a unique and the most popular food market in Slovenia that has been bringing freshness and innovation to the Slovenian culinary scene since 2013.

It has become a regular Ljubljana event and every sunny Friday from early spring to late fall its stands attract thousands of foodies and fans of relaxed hanging-out.

Every (sunny) Friday between 10 AM and 9 PM, and until 10 PM in the summer, Pogačarjev trg square comes to life in various colours, flavours and aromas. The stands of Odprta kuhna have presented over a 100 restaurants from all over Slovenia and the visitors have tried close to a thousand different Slovenian and international dishes.

Imagine a walk in the Ljubljana streets that takes you around the world. When you walk between the stands of the colourful food market, you smell homemade Kaiserschmarrn from one side and on the other some flames jump up into the air from a Asian wok; bograč from Prekmurje is inviting you to one stand and juicy burgers are on the grill at the next. It simply doesn’t get tastier than that!

S Daniele Prosciutto

In the pre-Roman era, San Daniele del Friuli was an important Celtic settlement, thanks to its special position en route to Northeast Europe. The surrounding area contains the remains of various “castellieri”, the typical Celtic constructions used as watchtowers.

The Celts, a relatively non-migratory people, devoted to agriculture and with minimal warlike tendencies, were the first to use salt to preserve pork, of which they were major consumers. They built the foundations of the extraordinary rural culture which the Romans put to expert use later on.

In the era following that of the Celts, the oldest San Daniele settlement is Roman, from the 1st century AC: a villa positioned right on the summit of the hill.

The Romans were very familiar with ham: evidence of this can be found in the ancient merchants’ road to Rome, the present Via Panisperna, named after “panis” (bread) and “perna” (“perna sicca”: ham), and in a butcher’s memorial stone found in Aquileia (UD), which boasts a Prosciutto di San Daniele complete with trotter.

[getty src="476988099" width="594" height="522"]

Fast forwards to the 1920 the first ham factories were established: the domestic cellar was transformed into the centre of a true autonomous production activity. At the end of the 40s, the ham factory had become an industry, and from the 60s its development resulted in some of the production companies contributing to the formation of the national and international prosciutto crudo market.