A few well-combined ingredients are enough to create an amazing first course like zastoch, a truly delicious soup.
There is nothing better than a soup when the days get shorter and the temperatures drop. Today we want to offer you a typical one of the city of Trieste: the zastoch. Little known even among the people of Trieste, it is prepared with a handful of ingredients including pumpkin, beans and potatoes . Some also add lard or bacon as an initial stir-fry to make the dish tastier but it will be delicious even without it.
As you can guess from the name, zastoch has undergone a strong Central European influence. In fact, Trieste is and will always be a borderland: here flavors and traditions come together to create new and incredible recipes. So take some time to try your hand at this recipe and you won’t be disappointed.
How to prepare the zastoch recipe
- First, the night before, soak the beans in water. They must remain there for at least 12 hours.
- Then boil them in cold water without salt for an hour and a half (or cook them in a pressure cooker for 30 minutes).
- When cooked, add a teaspoon of coarse salt to the water.
- Cut the pumpkin and potatoes into cubes and boil them in salted water for 20 minutes or until tender.
- In a saucepan, sauté the finely chopped onion with the oil , the garlic clove and the aromatic herbs .
- Add the pumpkin , potatoes and well-drained beans , cover with vegetable broth and cook all together for another 20 minutes. As you have seen, we have added 2-3 tablespoons of tomato paste, but this variant depends a lot on your taste (we recommend that you try it first with the original recipe).
- Serve the soup hot, completing with a drizzle of raw oil and, if you like, some croutons.
While you’re at it, why not try the amazing pumpkin and bean soup ? Your winter evenings will take on a whole new flavor.
Like all soups, this one is even better the next day. Keep it in the refrigerator and heat it in a pan before consuming it.
Riproduzione riservata © - WT
There is no Easter breakfast without the Roman regrown pizza
The Easter regrown pizza is a typical product of Rome, prepared for breakfast and stuffed in many ways. The original...
Have you ever tried our gluten-free vegan shortcrust pastry?
A very simple recipe to prepare at home for those suffering from intolerances: the gluten-free vegan shortcrust pastry will please...
Easter Mazurek, an amazing Polish dessert
Mazurek is a Polish dessert typical of the Easter period made up of a crunchy base stuffed with jam and...
Pastitsio: the super tasty Greek first course
Pastitsio is a typical Greek first course known to be very similar to baked pasta. Here’s how to prepare it...
Crepes without gluten and lactose, the perfect recipe for everyone!
Enjoy a moment of sweet relaxation with delicious gluten-free and lactose-free crepes. We will make you who are intolerant satisfied...