I made this wonderful, vitamin-packed soup on Sunday and today we finished it off. It's even better on day 2!
Varivo (vah-ree-voh) is a Croatian staple food. It is eaten year-round but especially in the winter.
You can use any kind of meat you'd normally use in a soup - I used a chicken carcus left over from the fryer chicken I had cut up the day before, when I made fried chicken.
I boil my chicken for at least a hour on a rolling boil.
While the chicken is boiling I start preparing what I plan to put in the soup.
This is celery root with the stalks and leaves. I love using everything fresh as possible.
I cut the stalks and leaves off and slice off a couple of slices for the soup. The rest will go in the fridge to be slowly used in other soups and broths.
Fresh parsley and parsnips
I cut the stems off - 2 will be sliced like carrots and go in my soup - the rest will be saved for another day.
I separated the stems from the leaves, minced them, and will dry them to make flakes. Some of these fresh ones will go in my soup, though.
I will add diced onion and minced garlic...
Here is the diced celery root (I peeled off the edges)
Diced celery stalks and parsnips
(I shredded some for a salad...yum....add some oil, vinegar and salt and you have a wonderful salad!)
Diced fresh tomatos (I also added some from yesterday's tomato salad...why throw away when you can throw it in a soup the next day???)
hmmmm..found some carrots I had forgotten about. Never mind. I cut off the bad parts and they are still useable. Just make sure that the centers are not off-color.
Diced potato and carrots
The meat off the carcus
I also added some cauliflower and zucchini that I had blanched and frozen before we left for vacation.
I season it with salt, 2 bay leaves, paprika, and pinch of boullion. Sometimes I pull off some of the juices, cool them, and add a bit of flour to thicken.
This is usually served with thick slices of fresh french bread.