Potato Soup - Germany

Ingredients:

400g potatoes, diced

½ celery, diced

2 carrots, diced

1 parsley root or parsnip, diced

100g leek, sliced in rings

1 large onion, finely sliced

40g butter oil

1½ liter meat broth

1-2 tomatoes, skinned

salt, pepper, nutmeg, marjoram or savory

½ bay leaf

100g crème fraîche (lightly sour cream) or cream

parsley and chives, finely sliced

Lightly braise (sauté) the potatoes, soup vegetables and onions in the butter oil.

Pour in the broth and add the tomatoes, as well as the spices and fine herbs.

Let it cook for about 20 minutes.

Remove the bay leaf.

The soup can be either strained or pureed.

Stir in the crème fraîche (lightly sour cream) or cream.

Sprinkle with parsley and chives.

Tarator Soup - Deutscher Kindergarten Erich-Kästner

Presentation of vegetables from each country

from France :
from Portugal :

from Estonie :

from Bulgaria :

from Germany :

Ploubazlanec Meeting - Bulgarian Soupe "Tarator"

TARATOR

This cold soup is among Bulgarians favorite foods for the summer. It is served as a first course instead of a salad or between meals as a refreshment. You might even see it served in a glass.

Servings: 3- 6

Preparation time: 15 minutes

Ingredients:

2 cucumbers (about 500g)

500 g plain yoghurt

3-4 garlic cloves

2-3 tablespoons of crushed walnuts (optional)

1 bunch fresh dill

oil

salt

water

Directions:

1. Cut the cucumbers into cubes and put them in a bowl. You may also grate them but it changes the look and consistency.

2. Beat the yoghurt with a fork until it gets liquid and pour it over the cucumbers.

3. If needed, add some water to make the soup as liquid as you like.

4. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste.

5. Put into the refrigerator to cool or addice cubes.

6, Serve cold as a starter or instead of a salad