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Vegetable soup

Vegetable soup

In this heat, this soup is only good, in fact it is inappropriate to say vegetable soup, it should be vegetable borscht, because all the ingredients are vegetables and it is sour with borscht, do you have another opinion?

  • 1 onion
  • 1 carrot
  • 1ardei gras
  • 1ardei iute
  • 1dovlecel
  • 1 handful of beans
  • 1 box of tomatoes or 500g tomatoes
  • 1telina mica
  • 2leg.de leustean
  • 4-5oua
  • 4 tablespoons oil
  • 1l of bags
  • salt
  • 500g potatoes
  • 2 tablespoons rice

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Vegetable soup:

All cleaned vegetables washed, finely chopped, rooted on a grater, put to harden, except the pods and tomatoes, in a pot of hot oil, after soaking, add the tomatoes given in the blender and a teaspoon of sugar ; after a few minutes, the diced potatoes and 3-4 cups of water; leave to boil with a lid for 30 minutes. add the chopped pods if they are too long and the borscht that boiled in another bowl; rice and lightly release one egg at a time, when the eggs rise to the surface, add the finely chopped larch and then turn off the heat

Tips sites

1

serve cold with onion


  • 1 bunch of celery, cut
  • 2 cubes of concentrated vegetable soup
  • 1 zucchini, cut
  • 6 onions, cut
  • 1 bell pepper, green, chopped
  • 8 tomatoes, cut
  • 1 medium head of cabbage, cut
  • 2 cloves of garlic
  • 1 bay leaf
  • black peppercorns

Put the cabbage, onion, celery, tomatoes, zucchini and bell pepper in a saucepan. Pour water until covered. Then add the soup concentrate, pepper, garlic and bay leaf.

Bring the food to a medium heat, bring to a boil, until it boils. Then lower the heat and let it boil for 1h30 until the soup is ready.


VEGETABLE SOUP WITH MEAT

ingredients
300-400 g fresh cabbage, 2 carrots, 2 potatoes, 1 small onion, 1 small piece of parsley root (I had a large parsley root and cut a piece of it), 400 g smoked pork ribs (you can use any smoked meat), 200 g fresh pork (optional), 330 ml broth (that's all my bottle has), 6 frozen tomatoes (optional), green parsley, salt, sour cream (optional)

Difficulty: low | Time: 2h


VEGETABLE SOUP WITH MEAT

ingredients
300-400 g fresh cabbage, 2 carrots, 2 potatoes, 1 small onion, 1 small piece of parsley root (I had a large parsley root and cut a piece of it), 400 g smoked pork ribs (you can use any smoked meat), 200 g fresh pork (optional), 330 ml broth (that's all my bottle has), 6 frozen tomatoes (optional), green parsley, salt, sour cream (optional)

Difficulty: low | Time: 2h


Ingredient:

- a bunch of chopped celery
- 1 liter and a half of water
- half a liter of soup
- 1 chopped zucchini
- 6 chopped onions
- a chopped green pepper
- 8 chopped tomatoes
- 1 head of chopped cabbage
- 8 potatoes
- 2 cloves of garlic, crushed
- a bay leaf
- salt and pepper to taste
- a Delikat tip - of your choice
- patrol

1. First, mix all the greens: cabbage, onion, pepper, celery, zucchini, potatoes and tomatoes in a deep pot.

2. Pour water over the vegetables and bring to the boil.

3. Meanwhile, boil the borscht separately.

4. After the vegetables have softened a little, add the borscht, garlic, salt, pepper, Delikat (if you decided to use) and bay leaf.

5. Bring to the boil again, then reduce the heat and simmer for 90 minutes to 2 hours until the vegetables are completely softened and the borscht has a homogeneous taste.

6. Before removing from the heat, add chopped parsley. You can easily serve it, for a dietary / fasting option or with sour cream, for an extra flavor.

You can interpret this recipe by vegetable soup with any additional ingredients you want, your favorite vegetables can only increase the guaranteed delight of this soup!


Vegetable soup, to keep in a jar & # 8211 Here's how I do it

Has it ever happened to you that you are running out of time, that you don't have everything you need and that you still have to make something to eat? Well, it happens to me quite often, especially during busy times.

Many, many times, I was saved by this vegetable for the winter made with so much love by my in-laws. It all comes down to: meat, vegetables and ready! Eventually a handful of rice: if I'm good, if not, it works like that!

I got so used to having these jars in the pantry that I wasn't surprised when, hidden in a corner of the pantry, I found one last jar, awkward, left from last year. As fresh and fragrant as last fall, the jar did its full duty and helped me get the clean scarf out.

It is extremely simple and if you are lucky with a food processor that slices / shaves vegetables then everything becomes like a child's play.

Are you ready? Take the pencil and a sheet of paper and write it like this:


Vegetable soup, to keep in a jar & # 8211 Here's how I do it

Has it ever happened to you that you are running out of time, that you don't have everything you need and that you still have to make something to eat? Well, it happens to me quite often, especially during busy times.

Many, many times, I was saved by this vegetable for the winter made with so much love by my in-laws. It all comes down to: meat, vegetables and ready! Eventually a handful of rice: if I'm good, if not, it works like that!

I got so used to having these jars in the pantry that I wasn't surprised when, hidden in a corner of the pantry, I found one last jar, awkward, left from last year. As fresh and fragrant as last fall, the jar did its full duty and helped me get the clean scarf out.

It is extremely simple and if you are lucky with a food processor that slices / shaves vegetables then everything becomes like a child's play.

Are you ready? Take the pencil and a sheet of paper and write it like this:


Meatball soup

Peel and wash the carrots, parsnips, parsley and celery and cut them into cubes. In a large saucepan put 2 tablespoons of oil and grated vegetables (without onions peppers). Saute them for 3-4 minutes on low heat. Stir occasionally in the vegetable pan so that it does not burn.

Chop the onion and pepper. We put them together with the vegetables in the pot in which we will boil the meatball soup, in which we have already boiled the water. We put 2 teaspoons of salt and half a teaspoon of grated dried thyme. Bring the soup to a boil and simmer for 30 minutes.

We cook the meatballs until the vegetable soup boils. Fry the small onion (with a pinch of salt) in a little oil (until it becomes glassy) and add the washed and drained rice, and fry together for another 1 minute, then let everything cool.

In a bowl mix the minced meat, spices (salt, pepper and dried thyme), chopped greens (parsley and dill), egg, rice hardened with onion and knead well. From this composition form the meatballs, as small as possible taken in a spoon (not larger than a walnut). About 50-55 small hairs come out of 600 g of meat.

If we sour it with borscht, now we boil the borscht. Add the tomato juice to the pot, then bring the soup to a boil again. When it starts to boil again, reduce the heat to medium to low and add the meatballs. Let the soup boil for another 15-20 minutes. At the end, add the boiled borscht and let it boil.

We taste it and add more salt if we need the chopped larch. Let it cool and you can serve as such they have been seasoned with cream.

Good appetite!

We offer you the main INGREDIENTS you need for Belly Soup.


Vegetable soup with eggplant

Vegetable soup with eggplant from: vegetables, onions, potatoes, green beans, peas, tomatoes, peppers, zucchini, eggplant, cabbage, butter, parsley, salt.

Ingredient:

  • vegetables (a carrot, a parsnip, a parsley)
  • 3 onions
  • 4 potatoes
  • a handful of green beans
  • a handful of green peas
  • 4, 5 tomatoes
  • 2 peppers
  • a zucchini
  • an eggplant
  • a quarter of cabbage
  • 2 tablespoons butter
  • green parsley
  • salt

Method of preparation:

Peel a squash, grate it and slice it. Peel a squash, grate it and squeeze the juice. in slices.

It is good to scald the tomatoes a little, and to clean the skins.

Simmer everything in butter, except for the potatoes, tomatoes and peppers, which are added after the vegetables have softened well. Serve with finely chopped green parsley.


Preparation:

Vegetable soup it is always welcome: summer, spring, fasting, diet or whenever you want to recharge with vitamins and energy.

Put the tablespoons of oil in the soup pot, add the grated carrot on the large grater and cook it until it turns golden.

Add water to the soup (5-6 liters). Cut the other vegetables into cubes (or whatever you can grate them, grate them) and boil them all, without the potatoes. (If the beans or peas are canned, you will put them at the end)!

When these vegetables are almost cooked, you will add the potatoes & # 8211 cut into larger cubes & # 8211 and the canned beans or peas.

After all the vegetables are completely cooked, season with salt and add the borscht, which you boiled separately in a kettle.

If it seems too thick, add more water and bring it to a boil.

Put the chopped larch, taste and salt if necessary. You can garnish with a sprig of parsley.


Traditional but quick belly soup

Belly soup is a very popular Romanian traditional food. Soups generally arrived in Romania due to the Ottomans, and in the 17th century a dish very similar to belly soup was prepared in Bucharest. Over the years, the ingredients have been slightly changed, but at the base has always been the belly of beef.

Unfortunately, it takes a long time to prepare the belly soup more precisely, the belly must be washed several times and put about 2.5 hours in a bowl of water with baking soda. Only then does it boil with the other ingredients.

That is why today we will present you a recipe as tasty as the traditional one, but faster, for which pre-cooked belly is used.

Ingredients

  • 1/2 kg of cleaned beef belly
  • 1/2 kg chopped vegetables (parsley, carrot, celery)
  • 1 large onion
  • 8 cloves of garlic
  • a lemon
  • 2 yolks
  • 200 ml cream
  • 300 g beef bones
  • parsley / larch leaves

Method of preparation

The pre-cooked belly is boiled in 3 l of water, together with the beef bones and a teaspoon of salt.

Boil for about two hours, then add the vegetables and onions cut into quarters.

Cover the pot with a lid and simmer until the belly is completely cooked.

When the belly is cooked, take it out of the pot, leave it to cool and then cut the strips.

Strain the soup from the pot and place the belly strips back in the bowl.

Match the taste with salt and pepper, leave the pot on the fire to reach boiling point.

Sour the soup to your liking with lemon juice.

Mix the yolks with the cream and straighten the soup after it has been removed from the heat source.

Add the chopped garlic and serve with freshly chopped parsley or larch leaves.

Serving recommendation

Traditional belly soup is served hot, preferably with a little cream and hot peppers.


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