Sastojci: 1 konzerva tune, 150ml pasiranog paradajz pirea, koren celera (oko 2.5 cm), 3 sargarepe, 1 koren persuna, 1/3 kocke za supu, prstohvat djumbira u prahu, 1 kasicica suvog persuna, 1 kasicica suvog origana, 2 lista suvog lovora, sveze persun (sitno seckan), 1 kasika margarina.
Priprema:
1. Ocediti tunu. Oljustiti koren celera, sargarepu i koren persuna. Sargarepu i koren persuna iseci na krupno.
2. U serpi na srednje-niskoj (3) ili niskoj (2) temperaturi, otopiti margarin sa kockom za supu. Dodati suvi persun, origano i djumbir. Konstantno mesati da zacini ne izgore. Skloniti sa sporeta.
3. Dodati tunu, paradajz pire, listove lovora, naliti sa malo vode i kuvati na srednjoj temperaturi (4) oko 20 minuta. Zatim dodati koren celera, sargarepu i koren persuna i kuvati jos 20 minuta.
4. Dodati svez persun i toplu vodu i pustiti da prokljuca. Izvaditi koren celera i baciti.
Ingredients: 1 canned tuna, 150ml pasteurized tomato puree, celery root (about 2.5cm), 3 carrots, 1 parsley root, 1/3 bouillon cube, pinch of powdered ginger, 1 tsp of dry parsley, 1 tsp of dry oregano, 2 dry bay leaves, fresh parsley (finely chopped), 1 tablespoon of margarine or butter.
Preparation:
1. Drain the tuna. Peel celery root, carrots and parsley root. Dice carrots and parsley root.
2. In a pot, over medium-low (3) or low(2) temperature, melt the margarine with the bouillon cube. Add parsley, oregano and ginger. Stir constantly (you don't want spices to burn). Remove from stove.
3. Add the tuna, tomato puree, bay leaves, pour with little water and cook at medium temperature (4) for about 20 minutes. Then add the celery root, carrots and parsley root and cook for another 20 minutes.
4. Add fresh parsley and warm water and let it boil. Remove from stove and remove the celery root and discard.
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