Soup and bread

I have got two recipes to share, hopefully you are in cooking mood:)

For the first "Red Soup of Minced Meat" ("Punane hakklihasupp") that i have made very many times by now and that seems to be Märt's favorite as well. You should try it as well:) You need (for 4 persons):
1 can (400g) chopped tomatoes
1 litre vegetable bouillon
1 teaspoon thyme
1 teaspoon Provance herbs mix (i.e. by Meira)
1 teaspoon seasalt
1 small cauliflower
1 small leek
1 small zucchini
3-4 cloves of garlic
1 onion
500 g minced meat
Heat up bouillon and chopped tomatoes, add herbs. Chop all vegetables in rather small pieces, add to bouillon and let it boil for 45 minutes in not so high temperature. Fry the minced meat on dry pan (do not use any oil either butter) and add to soup. Taste it, maybe you have to add more herbs. Ready to eat!

For the second, "Roasted Garlic Bread" ("Röstitud küüslaugu sai") that I have also baked for several times by now. The recipes comes from a book written by Estonian young woman Anni Arro who is an artist otherwise but she also loves to cook. I don't even have to translate the recipe into English as the cooking book is in 2 languages already:) Here we go (the book says it is enough for 5-6 persons but in my opinion it is enough for 2-3:) Depends how much one eats, heh-heh!):
1 tablespoon of dry yeast
100 ml of lukewarm water
1 tablespoon of farina sugar
125 ml warmed milk
150g of spelt flour
35 g of all-purpose flour
1 1/2 teaspoon of salt
1 head of garlic
50 g butter
10 fresh sage leaves
olive oil
seasalt
rosemary

Preheat the oven to 200C. Remove any loose paper-like pieces of the garlic peel and bake the head of garlic at 200C for 15 minutes. Now peel the entire head of garlic and squeeze the garlic flesh out. Combine the water, yeast and sugar and let it stand for 5 minutes. Mix in the milk, flours, salt and roasted garlic, adding them in small portions at the time. In a saucepan, melt the butter and cook the sage leaves to better bring out their flavour. Add the sage to the rest of the dough and knead hard until smooth, elastic dough forms. If the doug turns out too sticky, add more flour. If the dough is too dry and crumbly, add more water. Cover the dough with a kitchen towel and leave it in a warm place to rise for an hour. Place the risen dough onto a flat surface, knead for a couple of more minutes and leave it to rise for another 30 minutes. Then shape the dough into a flat loaf and form a few bulges onto it with your knuckles. Baste the loaf with some olive oil and sprinkle sea salt and rosemary on the top. Bake at 200C for 35-40 minutes (my experience is that it bakes even less, for about 30 minutes, but it probably depends how fat the bread is).