Studen

Latvian Student Recipe: Pork and Chicken Carrot Soup

Region / culture: Latvia | Servings: 6

Introduction

Studen is a traditional Czech dish that is perfect for special occasions or family gatherings. This dish is made with pork leg, chicken, and a few simple ingredients that come together to create a flavorful and hearty meal.

History

Studen has been a popular dish in Czech cuisine for many years. It is often served during holidays and celebrations, as it is a dish that brings people together. The slow cooking process allows the flavors to meld together, creating a delicious and comforting meal.

Ingredients

How to prepare

Clean the leg thoroughly. Pour 2 liters of hot water into a pan for every 1 kg of meat.
Place the leg and a chicken into the pan and cook on low heat for 4-5 hours without boiling.
1 hour before it is fully cooked, finely chop a carrot and add it, along with pepper, salt, and bay leaves, to the pan.
Once the meat easily detaches from the bones, remove it from the pan.
Separate the meat from the bones and slice it. Strain the broth.
Arrange the meat and carrot rounds on a dish (use shallow dishes, not too large).
Pour the broth over the meat and carrots.
Allow the Studen to cool down and harden in the fridge overnight.
Serve Studen with mustard and hot ketchup.

Variations

For a lighter version, you can use turkey or lean cuts of pork in place of the pork leg.
You can add other vegetables such as potatoes or celery for added flavor and nutrition.

Cooking Tips & Tricks

Be sure to clean the pork leg thoroughly before cooking to remove any excess fat or debris.

- Cooking the meat on low heat for several hours will ensure that it is tender and flavorful.

- Adding the carrot, pepper, salt, and bay leaves towards the end of the cooking process will infuse the broth with even more flavor.

- Allowing the Studen to cool and harden in the fridge overnight will help the flavors to develop even further.

Serving Suggestions

Studen can be served with mustard and hot ketchup for added flavor. It pairs well with a side of mashed potatoes or crusty bread.

Cooking Techniques

The key to making a delicious Studen is to cook the meat on low heat for several hours to allow the flavors to develop. Be sure to check on the meat periodically to ensure that it is cooking evenly.

Ingredient Substitutions

If you are unable to find pork leg, you can use pork shoulder or pork loin as a substitute. You can also use boneless, skinless chicken breasts instead of a whole chicken.

Make Ahead Tips

Studen can be made ahead of time and stored in the fridge overnight to allow the flavors to develop. Simply reheat the dish before serving.

Presentation Ideas

Studen can be served on a large platter with the meat and carrots arranged neatly on top. Garnish with fresh herbs or a sprinkle of paprika for added color.

Pairing Recommendations

Studen pairs well with a crisp salad or pickled vegetables for a refreshing contrast to the rich flavors of the dish. A glass of Czech beer or white wine would also complement the meal nicely.

Storage and Reheating Instructions

Studen can be stored in an airtight container in the fridge for up to 3 days. Reheat the dish in a pan on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Studen contains approximately 300-400 calories, depending on the size of the portion.

Carbohydrates

Studen is a low-carb dish, making it a great option for those looking to reduce their carbohydrate intake.

Fats

Studen is a rich dish that contains a moderate amount of fats from the pork leg and chicken. However, these fats are essential for flavor and can be enjoyed in moderation as part of a balanced diet.

Proteins

Studen is a protein-rich dish, thanks to the pork leg and chicken. Protein is essential for muscle growth and repair, making Studen a great option for those looking to increase their protein intake.

Vitamins and minerals

Studen contains vitamins and minerals from the vegetables and herbs used in the recipe. Carrots are a good source of vitamin A, while bay leaves are rich in antioxidants.

Alergens

Studen contains pork and chicken, so it may not be suitable for those with allergies to these meats.

Summary

Overall, Studen is a nutritious and delicious dish that can be enjoyed as part of a balanced diet. It is rich in protein and essential nutrients, making it a great option for a hearty meal.

Summary

Studen is a classic Czech dish that is perfect for special occasions or family gatherings. This hearty and flavorful meal is made with pork leg, chicken, and a few simple ingredients that come together to create a delicious and satisfying dish. Enjoy Studen with mustard and hot ketchup for a traditional Czech meal that is sure to impress.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, and I had decided to take a walk through the bustling marketplace in search of some fresh ingredients for dinner. As I made my way through the stalls, the aroma of spices and herbs filled the air, and I couldn't help but feel a sense of excitement at the prospect of trying something new.

As I perused the various vendors, one particular stall caught my eye. It was a small, unassuming stand tucked away in a corner, but something about it drew me in. The elderly woman running the stall had a warm smile and a twinkle in her eye, and I couldn't help but be drawn to her.

After exchanging pleasantries, I asked the woman if she had any unique recipes to share. She nodded enthusiastically and rummaged through a box under the counter before pulling out a tattered old cookbook. As she flipped through the pages, her wrinkled hands traced the faded words with a sense of reverence.

"This recipe has been passed down through generations in my family," she explained, her voice soft but filled with pride. "It's for a dish called Studen, a traditional delicacy from my homeland."

Intrigued, I leaned in closer as she began to recount the story behind the recipe. She spoke of her grandmother, a renowned cook in the village, who had perfected the art of making Studen. The dish was a labor of love, requiring hours of preparation and a meticulous attention to detail.

As she shared the ingredients and steps involved in making Studen, I felt a sense of wonder and excitement building within me. This was no ordinary recipe – it was a piece of culinary history, a link to the past that I was eager to explore.

With a grateful smile, I thanked the woman for sharing her family's recipe with me. I left the marketplace that day with a spring in my step and a renewed sense of purpose. I couldn't wait to try my hand at making Studen and to honor the tradition and heritage that had been passed down to me.

The next day, I set to work in my kitchen, gathering the ingredients and following the steps outlined in the old cookbook. The scent of spices filled the air as I chopped, stirred, and simmered, my hands moving with a sense of purpose and determination.

Hours passed, but I was undeterred. I was determined to do justice to the recipe that had captured my heart and soul. Finally, after what felt like an eternity, my efforts bore fruit – a steaming pot of Studen, rich and fragrant, sat before me on the stove.

As I took my first bite, a flood of emotions washed over me. The flavors were unlike anything I had ever tasted – a harmonious blend of spices and herbs that danced on my tongue. It was a symphony of tastes and textures, a culinary masterpiece that spoke of tradition and love.

With each bite, I felt a connection to the past, to the generations of women who had lovingly prepared this dish before me. It was a humbling experience, a reminder of the power of food to transcend time and space, to bridge the gap between past and present.

As I savored the last spoonful of Studen, a sense of peace and contentment washed over me. I knew that this recipe would always hold a special place in my heart, a reminder of the day I discovered a piece of my culinary heritage and embraced it with open arms.

And so, as I sit here now, penning down the story of how I learned to make Studen, I can't help but feel a sense of gratitude for the journey that led me to this moment. It's a reminder of the beauty and power of food, of the stories and traditions that are woven into every recipe we hold dear.

And as I close the tattered old cookbook that holds the key to making Studen, I know that this recipe will continue to be a beloved part of my culinary repertoire, a testament to the enduring legacy of the women who came before me.