I would like to share with you the little joys of life in Montenegro, which often cover unpleasant moments, but we will not pay attention to them. So, what do we remember about you, Montenegrin October?
1. Warm sunny days! In September, for example, there was a lot of rain (as in the south of Russia), but in October summer returned.
2. Seasonal fruits! Delicious local pomegranates, the first tangerines and late varieties of apples went. Also on the way "Japanese yabuka" - persimmon.
3. Silence... There are already very few tourists in October, although such months are the most attractive for people who want to be alone with nature.
4. Chestnuts! Well, we'll talk about this in more detail 🙂 This year, chestnuts were a kind of discovery for us. Firstly, they can be walked and collected like mushrooms, but much more interesting, because. there are more of them and they are easier to find 🙂 Secondly, chestnuts cooked in the oven or just in a pan are incomparable and can best brighten up autumn-winter evenings with a glass of red wine or just a cup of green tea. In the oven, they cook for about 30-40 minutes; they taste somewhat like potatoes, but quite sweet. Note: I'm talking about the edible type of chestnuts, and not those trees that stand as tall as a five-story building and whose fruits are bitter and unsuitable for consumption (edible chestnuts can also be found in southern Russia). Thirdly, in Montenegro there is a holiday dedicated to chestnuts! But we'll talk about it later.
You can also cook a bunch of dishes from chestnut. So far, my hands have reached only one dish - chestnut soup 🙂 If you suddenly have the opportunity to buy chestnuts, then be sure to try to make it! The recipe is very simple:
Chestnut soup
Chestnuts - 700 g
Celery root - 150-200 g
Chicken broth - 1.5 l
Butter
Black pepper
Salt
Cook the chestnuts either in the oven (30 minutes at 200 degrees) or in a frying pan (over medium heat for 20-25 minutes, stirring constantly). Clear them. Fry the diced celery in butter, pour in the hot chicken broth and add the chestnuts. Simmer the soup over medium heat for 50 minutes or until the chestnuts are tender. Grind the gruel with a blender, add salt and pepper; soup is ready! Serve with fresh parsley. The soup must be fantastic!
