Livonian Acquacotta

Ingredients

In Livonian Acquacotta, we have adapted the original Italian recipe to suit Livonian cuisine. While the Italian version traditionally includes ingredients like tomatoes and Parmesan cheese, we have replaced them with locally available vegetables and Livonian spices. This adaptation ensures that the dish remains true to Livonian culinary traditions while still capturing the essence of Acquacotta. We alse have the original recipe for Acquacotta, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1/2 small cabbage, shredded 1/2 small cabbage, shredded
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 teaspoon Livonian spice blend (a mix of dried thyme, marjoram, and bay leaves) 1 teaspoon Livonian spice blend (a mix of dried thyme, marjoram, and bay leaves)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 26g, 6g
• Protein: 4g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat.
2. 2.
   Add the diced onion and sliced carrots to the pot and sauté until they begin to soften.
3. 3.
   Stir in the diced potatoes and shredded cabbage, and cook for another 5 minutes.
4. 4.
   Pour in the vegetable broth and add the Livonian spice blend.
5. 5.
   Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Livonian Acquacotta hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Livonian spice blend — If you can't find a pre-made Livonian spice blend, you can make your own by combining equal parts dried thyme, marjoram, and crushed bay leaves.

Tips & Tricks

• For a heartier version, you can add cooked beans or lentils to the stew.
• Feel free to adjust the Livonian spice blend according to your taste preferences.
• Serve the Livonian Acquacotta with a dollop of sour cream or yogurt for added creaminess.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.
• Don't be afraid to experiment with different vegetables based on what's in season or available locally.

Serving advice

Livonian Acquacotta is best served hot, accompanied by a slice of freshly baked Livonian rye bread. The bread can be used to soak up the flavorful broth and add an extra layer of texture to the dish. Garnish the stew with fresh herbs such as parsley or dill for a pop of color and freshness.

Presentation advice

To present the Livonian Acquacotta, ladle the stew into individual bowls, making sure to distribute the vegetables and broth evenly. Place a sprig of fresh herbs on top as a garnish. Serve the stew alongside a basket of warm Livonian rye bread for a rustic and inviting presentation.