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Famous Dutch Recipes
1 kilogram kale
recipe:
6 tbsp raisins
Old Dutch Tomato Soup, Oud Hollandse tomatensoep
Boerenkool met worst en spek, Kale hotchpotch with sausage and bacon
Boerenkool met worst en spek
Kale hotchpotch with sausage and bacon
recipe:1 kilogram kale
2 kilograms potatoes
1 smoked sausage
250 grams Canadian bacon or cured side of pork
75 grams butter
100 ml milk
salt and pepper
Strip the kale from the stalks and finely chop and use only the dark-green leafs. Peel, wash and halve the potatoes. Boil the potatoes until tender. Meanwhile, pour about 2 inches of water in a second pan, add some salt and bring to a boil. Add the kale, turn down the heat and and let it simmer and shrink. Put the smoked sausage and the bacon or pork on top of the kale. If preferred, the pork can be braised or baked beforehand.
Strip the kale from the stalks and finely chop and use only the dark-green leafs. Peel, wash and halve the potatoes. Boil the potatoes until tender. Meanwhile, pour about 2 inches of water in a second pan, add some salt and bring to a boil. Add the kale, turn down the heat and and let it simmer and shrink. Put the smoked sausage and the bacon or pork on top of the kale. If preferred, the pork can be braised or baked beforehand.
When both the kale and potatoes are done, drain the vegetables. Add the butter and milk to the potatoes and mash them. Mix in the kale and add salt and freshly ground pepper to taste.
Zuurkool met ham, Sauerkraut and ham
recipe:6 tbsp raisins
2 dl port
500 grams sauerkraut
glass of white wine
500 grams of mashed potatoes
2 tbsp mustard
2 shallots
1 tbs butter
2 tsp cinnamon
4 tsp powdered bouillon cubes
4 tbsp apricot jam
4 thick slices of cooked ham, 100 grams each
Soak the raisins for 15 minutes in the port wine. Drain the sauerkraut, add the white wine and soak for 15 minutes as well. Peel and mince the shallots. Prepare mashed potatoes and stir in the mustard. Put butter in a frying pan, add the cinnamon and sauté the shallots for three minutes.
Add the raisins, port, 4 dl water and bouillon powder. Bring to a boil and cook for three minutes. Stir in the jam and salt and pepper to taste. Heat the sauerkraut and drain. On individual plates put the ham, pour the sauce over it, put the sauerkraut and the mashed potatoes individually next to the ham.
Old Dutch Tomato Soup, Oud Hollandse tomatensoep
Recipe:
1 litre chicken stock
1 litre chicken stock
1 piece of bacon or ham rind
1 onion
1 large carrot
2 tbs butter or olive oil
2 tbs flour
1 kilogram tomatoes
1 bay leaf
salt & pepper
Make the stock yourself or use bouillon cubes or ready made stock. Finely chop the onion and dice the carrot. Cut the rind in small pieces and quickly fry it for a minute in a dry skillet. Add the butter or olive oil and sautee the onion and carrots. When the onions are transparent, sprinkle in the flour, stir and allow it to cook for a few minutes. Bit by bit pour in the stock, stirring throughout. Keep on stirring until the soup thickens.
Quarter the tomatoes and add them to the soup, together with the bay leaf (take it out before serving) and let the soup simmer just short of boiling.
Put the soup through a (rotary) food sieve or food mill and add salt and pepper to taste.
Serve with crisp, wholegrain bread.
Pea soup, Erwtensoep
Pea soup, Erwtensoep
Recipe:
500 grams split peas
500 grams split peas
500 grams smoked pork (hocks or bacon)
4 medium potatoes
2 leeks
1 onion
1 celeriac (celery root)
chopped parsley
chopped celery leaves
4 cloves
bay leaf
thyme
salt &pepper
1 ‘rookworst,’ Farmer’s, ring or coil sausage
This is just one of many, many basic recipes for the famed Dutch peasoup ‘erwtensoep.’ Most housewives will have their own recipe, adding this, leaving out that, using a different kind of meat, or adjusting the cooking time to suit their experience.
Boil 1¼ liter water and put in the pork. Stick the cloves into the peeled onion and add with the bay leaf to the soup. Let simmer for 30 minutes. Add 1¼ liter water and the peas, sprinkle in some thyme and salt and pepper. Simmer for an hour.
Peel and cube the potatoes, clean and thinly slice the leeks. Peel the celeriac and cut into cubes. Add to the soup.
When the peas are tender, take out the onion, bay leaf and cloves. Take out the meat and remove any bones or skin. Drain but keep the stock. Put the peas and vegetables through a sieve or mash them in a mixer. Slowly add the stock while stirring and simmer for 20 minutes, add the meat and the sausage and simmer for another 20 minutes until the sausage is done. Add some finely chopped parsley and celery leaves to the soup 5 minutes before it is done.
