Hladna ljetna juha od cikle i naranče/Summer Chilled Beet & Orange Soup

Please, scroll down for recipe in English

Kada sam u hladnjaku našla domaće cikle, bila sam više nego oduševljena. Prvo mi je na pamet palo da napravim juhicu od pečenih cikli i mrkvice pa sam ih stavila peći zajedno s češnjakom i malo ružmarina. Ovu juhu možete napraviti i od većih cikli, samo smanjite količinu.

U međuvremenu sam se dosjetila da bi nam na ovim ljetnim vrućinama odgovarala i hladna juhica od cikle, pa sam odlučila eksperimentirati s dodatkom naranče. 

Ako ste probali u juhicu od mrkve dodati jabuku koja je moj totalni i osvježavajući favorit, zavoljet ćete i ovu laganu juhicu. Naranča je taman dala „ono nešto“ juhici od cikle, a da ne govorimo koliko je zdrava.

Kod nas je planila za tren!

    Hladna ljetna juha od cikle i naranče   

    (za 4 osobe)

 

      Potrebni sastojci:

·       10 manjih domaćih cikli, oguljenih

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·       2 manje mrkve, narezane na četvrtine

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·       1 cijela velika naranča, oguljena i očišćena od koštica i opne

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·       2 režnja češnjaka

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·       800 ml hladne vode

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·       3-4 žlice domaćeg maslinovog ulja

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·       sol, papar u zrnu, nekoliko grančica svježeg ružmarina

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      Priprema:

·       Zagrijte pećnicu na  200°C.

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·       Ciklu ogulite, operite pa prerežite na četvrtine. Mrkvu operite pa narežite na manje komade. Sve stavite u aluminijsku foliju, dodajte neoguljeni češnjak, poprskajte s maslinovim uljem, soli, paprom i listićima ružmarina. Zamotajte foliju preko povrća.

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·       Pecite u unaprijed zagrijanoj pećnici oko 40 minuta do 1 sat, odnosno sve dok vam cikla i mrkva ne bude mekana. Izvadite iz pećnice, maknite foliju pa povrće stavite u plastičnu posudu.

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·       Pečeni češnjak istisnite iz opne pa dodajte ostalom povrću. Dodajte meso naranče, 1 žlicu maslinovog ulja, vodu, sol i papar ako je potrebno. Sve usitnite štapnim mikserom dok se ne pretvori u pire.

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·       Juhicu ostavite u hladnjaku najmanje 2 sata prije posluživanja.

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·       Poslužite hladno.

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   English Version

    Summer Chilled Beet & Orange Soup   

    (serves 4)

 

      You need:

·       10 baby beets, peeled

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·       2 small carrots, halved

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·       1 whole orange, peeled

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·       2 garlic cloves

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·       800 ml cold water

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·       3-4 tbsp olive oil

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·       salt, pepper, few fresh rosemary leaves

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      Steps:

·       Preheat the oven to 200°C (400 F).

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·       Clean beets and carrot, slice it in quarters and place in a foil. Add unpeeled garlic cloves, sprinkle with olive oil, rosemary, salt and pepper. Wrap the foil.

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·       Bake for 40 minutes to 1 hour or until the beets are very soft. Remove from the foil, but be careful.

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·       Squeeze garlic cloves from peel, add roasted beets, carrots, orange, 1 tsp olive oil, water, salt and pepper, if needed. Puree until smooth.

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·       Put the soup in the refregerator at least 2 hours before serving.

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·       Serve chilled.

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 P.S. For the measurements check out the kitchen chart!

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