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Onion Soup / Karadjordjeva Schnitzel (requested by Mike)
Dani, Markus and Ronny
55.94 €
Fruit and vegetables
- Celeriac
- Carrots
- Onions
- Red peppers
- Frozen peas
- Frozen herbs
Fish and meat
- Turkey cutlet
- Black Forest ham
Other
- Feta cheese
- Grated cheese
- Cream cheese with herbs
- Whole-grain toast
- Sour cream
- Eggs
- Ajvar
- Breadcrumbs
- Rice
Onion Soup
Slice the onions into rings and finely dice the garlic cloves. Heat a little butter in a pot and sauté the onions and garlic. Then dust with flour and cook for another 5 minutes. Next, add the broth and white wine. Season with salt, pepper, and chili flakes, and cook until the onions are tender. Toast the crustless white bread slices and place them in a baking dish. Pour the soup over them and sprinkle with the grated cheese. Bake in an oven preheated to about 230°C until the cheese is golden brown.
Karadjordjeva Schnitzel
Pound the cutlets very thin. Then spread the cream cheese evenly over the cutlets and top each with 2 – 3 slices of Black Forest ham. Roll up the cutlets and secure the rolls with toothpicks. Then coat them in flour, egg, and breadcrumbs (seasoned with salt, pepper, and paprika). Fry the cutlets in a pan with plenty of oil until golden brown.
Peel the celeriac, slice it, and coat it in flour, egg, and breadcrumbs. Then fry it in canola oil until golden brown.
For the djuvec rice, finely chop an onion. Dice the peppers and carrots into small cubes. Heat the butter in a pot and sauté the vegetables. Add the paprika and tomato paste and sauté briefly. Then add the rice. Deglaze everything with broth. Stir in the ajvar and simmer over medium heat for about 15 minutes. Add the peas and gentle cook for another 5 minutes.
Then place everything on a plate, garnish with a blob of sour cream, and serve with one celeriac cutlet and one Karadjordjeva cutlet each.
