Zuke Soup Food
ZUKE SOUP
My neighbor presented me with a 2 foot zucchini and this recipe. I am glad that she did. It is so easy to do and I loved the end result. You can serve this cold as well but I prefer it hot.
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sauté the onion and zucchini in the margarine for approx 5 minutes.
- Add broth and simmer for 15 minutes. Remove from heat and cool slightly; process until very smooth.
- Pour back into a saucepan. Season with salt and pepper. Add the dill, nutmeg and milk. Heat and serve.
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- Gather all the ingredients. Also, prepare a clean container with a lid for each vegetable. You can also put all vegetables (except for eggplants) in one big container.
- Decide the amount of salt you want to use and weigh the salt (Please read the blog post). This recipe is 5% brine (50 grams of sea salt in 1000 ml of water) and made double batch (100 grams of sea salt in 2000 ml of water) as I used a lot of vegetables to demonstrate.
- Put the measured water and sea salt in the pot and let the salt dissolved completely over medium heat. You do not need to let it boil. You can turn off the heat once it’s warm and salt is completely dissolved. Let cool. Tip: In winter, it’s fast if you put the pot outside (leaving the lid slightly ajar). In summer, make the brine the previous day.
- Eggplants: Cut off the end of eggplants. When you are making Asazuke (quick pickles), cut the eggplant in half or cut a slit vertically about half the length in the eggplant to let the salt brine absorb. Otherwise, you don’t need to cut the eggplants. Place them in the container. Tip: To prevent the beautiful eggplants from discoloring, I used 'Lucky Iron Fish' - a cooking tool that retains colors and adds iron to foods. It is optional but worth investing especially if you need more iron in your diet. You can purchase it on Amazon. I also use 'Lucky Iron Fish' when I make Kuromame.
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