Total preparation time: 35 min.
There is already a recipe from Pug for Soleier, but mine is a bit different and that's why I wanted to let you participate.
The Soleier are loved by my family, as well as relatives and acquaintances and are an essential part of Easter. Of course, you can eat them on other occasions and seasons, but with us it has always belonged to the Easter tradition of my parents, who come from Upper Silesia.
First of all: If you want to try it for Easter, you have to start collecting onion skins and larger glasses. I usually pick up the slightly larger cucumber glasses, with 980 g of content, which are slightly wider and fit well in the fridge.
For 30 eggs: (they just fit in my pot)
- Onion skins (one hand full, can be more)
- 5 tbsp salt
- 25 g caraway
- Briefly wash the onion skins in lukewarm water. Also carefully wash the eggs in a bowl of lukewarm water. Since they are cooked in the brew and used afterwards, this is very important to me.
- Then carefully lay the eggs in the pot, so that they do not break and contaminate the brew during cooking.
- Fill the salt, the onion skins and the cumin and fill with cold water until the eggs are covered.
- The amount of cumin I do not weigh, because it does not depend on the exact number of grams. I have just looked at my pack and there are 50 g in it, so I take half of it. It can be a little more, but not less, because it's important for the taste, but if it's too much cumin, it gets bitter.
- Now bring the eggs to a boil and boil for at least 10 minutes, the cooking process does not have to be bubbling all the time, but everyone will know how to cook them to make the eggs hard.
- At the end of the cooking time I take the eggs from the broth with a slotted spoon and fry them in cold water.
- After that, each egg is struck so that the shell gets several kinks around it. This is important for the sud to feed properly.
- Now I lay the eggs in rinsed glasses and pour the still hot broth over the eggs with the help of a strainer to remove the cumin and onion skins.
- Now close the jars, the longer the eggs hold. Most of us eat at Easter. But there are no other colored eggs.
- After the glasses have cooled, they come in the fridge and you have to wait at least two days before they taste right. Before eating, you should take them out of the brew in time so that they can develop their flavor better and you have more of the taste.
- It is also important to me that I wash it off briefly after being peeled off, so that no chips from the shell stick to it.
Most of the time I cook the Soleier Wednesday before Easter so we can have it on Good Friday. You eat it pure, with mustard or with horseradish. Use spicy mustard.
As a horseradish I buy vegetable horseradish, which I taste with a little sugar, salt and a little vinegar. Of course you can also rub it fresh, then it is all the more intense. And now I wish you a lot of fun cooking and good appetite.