Borlevesh is a kind of the Hungarian soup. Such lung, slightly exciting sweetish dish are usually served for Christmas dinner. This soup not only warms and awakens appetite, but also adjusts communication between the audience.
It is required to you
- - 3 oranges (averages);
- - 1/2 cups of water;
- - 1/3 cups of sugar (brown);
- - 4 boxes of cardamom;
- - 1 stick of cinnamon;
- - 3-4 buds of a carnation;
- - 3 cups of white wine (dry);
- - 6 yolks.
Instruction
1. Wash oranges and to remove from one fruit shaving 2-3 strips of a dried peel without white pulp. To squeeze out juice of all oranges.
2. Pour in water in a stewpan, add a dried peel, sugar, cinnamon, cardamom and a carnation. Allow water to begin to boil, cover capacity and to cook 3 minutes.
3. Pour in a stewpan with water 1/3 of the squeezed-out juice and allow mix to begin to boil then to leave juice with spicery under a cover for 20 minutes.
4. In the infused mix to pour in wine and other juice, to put it on the minimum fire and to bring to the boil. Remove a stewpan from fire and keep wine mix of hot.
5. Shake up yolks a nimbus in heat resisting capacity. Shaking up, to add to them 1 tablespoon of hot mix – all in yolk cream 2 glasses of wine have to be added.
6. Pour the turned-out weight in a stewpan with the remained wine mix and, shaking up, once again to warm up everything.
7. Pour ready soup on small warm pans or heat resisting glasses and immediately a tax to a table. If desired every portion it is possible to strew with ground spices.