2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Ararut is from little-known cultures, although in ancient times it was widespread. In Bulgaria for culinary purposes it is sold mainly in the form of starch, but is also used in medicine.
It is a great substitute for plain flour or corn flour and can be used to thicken soups and sauces, for breading and for making various cakes.
Fish fillet soup with macaw
Necessary products: 300 g fish fillet, 1 slice celery, 1 slice parsnip, 2 tbsp. butter, 1 onion, 1 tbsp. ararut, 20 ml white wine, a few grains of black pepper, salt to taste, finely chopped parsley
Method of preparation: Stew the onion, celery and parsnips in the oil, add the chopped fish fillet and stew for about 5 minutes. Put the dish on low heat, sprinkle with macaroons, stir and add 5 hours of water. Once the fish soup starts to thicken slightly, add the wine and other spices. Finally, sprinkle with finely chopped parsley.
Cold soup of fresh tomatoes and macaroons
Necessary products: 1 large can of peeled tomatoes or 10 fresh peeled tomatoes, 3 tsp. vegetable broth, 1 stalk of leek, a few pitted olives, 2 tbsp. butter, 1 tbsp. ararut, 1 tsp. honey, 1 bay leaf, salt and pepper to taste, fresh thyme
Method of preparation: Half of the tomatoes, butter and chopped leeks are put to neck in the broth. After about 20 minutes, add the remaining tomatoes, in which it is diluted araru, olives and bay leaf. Once the soup starts to thicken slightly, add the remaining spices. Finally, sprinkle with finely chopped thyme and remove the bay leaf.
Squirted cakes with chocolate and ararut
Necessary products: 250 ml water, 100 g butter, 3 eggs, 1 tbsp. sugar, 2 tsp. baking powder, vanilla, equal parts flour and ararut (total about 150 g), melted chocolate for glaze
Method of preparation: From all the listed products / without melted chocolate / a light semi-liquid dough is formed. It is placed in a bag and biscuits are sprayed from it in any shape you want on baking paper or directly in a greased pan.
Bake and cover with chocolate glaze.
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Ararut or the starch from it is extracted from the root of the plant. Native to South America, it is a small perennial herbaceous plant with broad, flat and ovoid leaves and reaching a height of 3-5 meters. Its root is underground with a small and cylindrical shape, with a creamy white or light red color, and the surface of the tuber is covered with thin scales.
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