A tasty and quick soup !!
- 1 carrot
- 1 patrol
- a quarter of celery
- 4 potatoes
- the water
- 300 gr pork pulp
- 1 tablespoon tomato paste
- tarhon in otet
Preparation time: less than 60 minutes
RECIPE PREPARATION Sour soup with potatoes and tarragon:
The vegetables are cleaned, washed and diced.
The meat is washed and cut into cubes.
Put them all to boil. When it boils, add the tomato paste and season with salt.
When the vegetables and meat are cooked, add the parsley and tarragon and turn off the heat.
You can also put pastranac.
The Green Foot
It has been cloudy for a few days and it has been raining intermittently. I don't care, because I like to listen to the rain, I like it when the windows rumble. And it smells so nice of freshly mowed grass. It's been a while for my taste.
But I heard that in others there is drought, swelling and sweating. To those who suffer from heat, I want to recommend two refreshing desserts: a banana ice cream, extraordinarily good, prepared by Ina and delicious banana ice cream candies prepared by Laura A.
And I propose a chicken tarragon soup, light and tasty, suitable for hot summer days despite the egg training. I received the recipe from Mr. Green's sister under the name of Greek soup. I'm not sure if it's really the recipe for Greek soup, I've seen too many different recipes on the net, so today we eat chicken soup with tarragon and not Greek :)
- 3 boneless and skinless chicken legs
- 1 onion
- 2 carrots
- 4 tablespoons rice
- 1/2 lemon
- 1 egg yolk
- 150 ml sour cream
- green parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
Fry the chopped onion in a little oil. When the onion has softened, add the sliced carrots and diced chicken. Let it sizzle for a minute, then add 2.5 liters of water, a teaspoon of salt and a little pepper. Boil on low heat for half an hour, then add the rice and cook for another 15-20 minutes. Pour in the soup the juice of half a lemon, tarragon leaves to taste and 2 tablespoons of tarragon vinegar. Another boil and remove from the heat.
Wait about 20-30 minutes for the soup to calm down, only then start training. Be careful, the egg and cream should be at room temperature! The egg yolk is salted like an omelette and mixed with sour cream. Add half a tablespoon of soup, mix and transfer the dressing to the soup.
When serving, sprinkle the soup with green parsley and season with lemon juice or tarragon vinegar.
Potato soup with sour cabbage
Potato soup with sour cabbage from: sour cabbage, potatoes, garlic, oil, smoked bacon, sausage, onion, cumin, tarragon in vinegar, sour cream, tomato juice, flour, salt, pepper, paprika.
- 600 g sour cabbage
- 1/2 kg of potatoes
- 2 cloves of garlic
- 2 tablespoons oil
- 100 g smoked bacon
- 1 piece fresh sausage
- 1 onion
- 1 knife tip ground cumin
- 1 tablespoon tarragon preserved in vinegar
- 3 tablespoons sour cream
- 250 ml tomato juice
- 2 tablespoons flour
Method of preparation:
Peel a squash, grate it and squeeze the juice. Cut the onion into small pieces, the cabbage into slices, the garlic into slices, the sausages into slices, and the potatoes into large cubes and the bacon into cubes. Heat the oil in the soup pot and fry the onion.
When it has become transparent, add the cabbage, diced potatoes, garlic, bacon and sausages. Stir for about 5 minutes, then quench with 1 1 / 2-2 l hot water and boil the soup over medium heat. Mix the flour, cream and tomato juice.
When the potatoes are cooked, pour the mixture with tomato juice and sprinkle with cumin, salt, paprika and pepper to taste. Bring to a simmer for 2-3 minutes, then turn off the heat and add the chopped tarragon. Serve the soup after 10 minutes.
Smoked potato soup
potatoes are just a pretext in this autumn-winter composition from which penetrate the deep smoky aromas overwhelmed by cream. A Transylvanian soup, therefore, by composition and character, born in the places where kilul of cream is cheaper than that of tomato paste, hence the belief that the term cholesterol is an invention of doctors for gentlemen in the city.
Preparation time: 2 hours
- 1.5 kilograms of smoked pork back (garf)
- 200 grams of smoked ribs
- 2 tablespoons oil
- 2 kilograms of potatoes
- 2 carrots
- 1 parsley
- 1 quarter celery tie
- 1 teaspoon grated cumin (optional)
- 1 large onion
- 1 tablespoon tomato paste.
- 1 can of tomato cubes in broth
- 400 ml of sour cream
- 1 tablespoon tarragon in vinegar
- Boil the pork backs in 6 liters of cold water. Simmer and froth from time to time.
- Peel the potatoes, carrots, parsley and celery. Peel and chop the onion.
- Cut the potatoes into large cubes. Cut the vegetables into small cubes. Cut the smoked pork ribs (bacon) into cubes.
- When the meat starts to come off the bones, add the potatoes, vegetables and a tablespoon of salt.
- After the potatoes, vegetables and meat have boiled, turn off the heat.
- Remove the pork bones from the pot, allow them to cool and remove the meat from them.
- Add the meat to the pot.
[warning] Turn off the heat under the pot so that the potatoes don't boil too much. [/ warning]
- Heat the oil in a deep frying pan or saucepan.
- Brown the smoked pork ribs well.
- Add and sauté the onion until it becomes glassy.
[tip] For extra flavor you can cut the vegetables very finely and sauté them with the onion. [/type]
- Add the tomatoes and tomato paste and brown for 2-3 minutes.
- Add the cream, dilute with soup and bring to a boil.
- Add the cream and tomato mixture to the pot.
- Add chopped tarragon and, optionally, cumin.
- Bring the soup to a boil.
- Season with salt and pepper (yes, in Transylvania you can put pepper in the soup).
[type] If you like sour soup, you can add a few tablespoons of vinegar.
Potato soup with sour cream and smoked is served hot with hot peppers or red onions.
Method of preparation
I washed the drain under running hot water and then cut it into pieces.
I boiled the smoke in 4 liters of water and when I saw it start to soften I threw over it the finely chopped roots. After a few boils, the rest of the vegetables were boiled.
I boiled the borscht and added it to the pot when the vegetables were cooked al dente.
The yolks were mixed with sour cream, salt and white pepper. I put a pinch of soup over this mixture and then poured into the pot.
That's it, now I've dressed up the wonderfully flavored soup.
At the end I sprinkled 2 tablespoons of tarragon and after a boil, I closed.
For all gourmets, good appetite! :)
Turkey soup with dumplings
Wash the cup well and put it in a pot with a pinch of salt, to boil. Remove the foam that forms the vegetables
In a large pot put about 4 liters of water, poultry and a teaspoon of salt. Place
1 cup dried beans, white,
2 parsley roots,
1 small celery,
1 tarragon connection,
The beans are soaked in the evening. The water must far exceed it, as the beans swell and absorb the water.
The beans are drained of water and scalded with boiled water, three times, each time throwing water. This way you make sure that you will not have stomach problems when you eat beans.
It is then boiled in about 4-5 l of water and boiled for about 1 and a half.
Finely chopped onion, carrots, celery, parsley and parsnips given on a large grater cook together for 2-3 minutes.
30 minutes before the beans are cooked, add the hardened vegetables and let them boil.
Smoked potato soup
1. First boil the ciolan in a pressure cooker for 1 hour or in a normal pot for 2-3 hours until the meat comes off the bones. When it is ready, remove the shank and let it cool.
2. Strain the juice in which the ciolan was boiled and put it in the pot in which you will prepare the soup.
3. Finely chop the onion and pepper. Put the carrot and the whites on the large grater. Peel and dice the potatoes.
4. Put a tablespoon of olive oil in a pan and sauté the onion and carrot.
5. Then put the meat juice (strain if necessary) and the vegetables in a pot and let it boil for 30-40 minutes. Season with salt and top up with water if needed.
6. Then add the diced potatoes and meat. Let it boil for another 30 minutes. Check if the potatoes have boiled.
7. In a bowl, mix the cream with the yolks and 4-5 tablespoons of the hot juice from the soup. Pour the mixture into the pot and turn off the heat.
8. Add the parsley and tarragon and leave the pot with the lid on for a few minutes.
Cauliflower soup with tarragon
& Icirc & # 539i must:
400 g cauliflower
150 g r & # 259d & # 259cini de p & # 259trunjel
1 onion & # 259
2 tablespoons canned tarragon icircn o & # 539et or 1 tablespoon dried tarragon m & # 259runt & # 539it
100 ml sm & acircnt & acircn & # 259 vegetable & # 259
2 tablespoons oil
ground black pepper
1 l & # 259m & acircie
Preg & # 259te & # 537ti a & # 537a:
Wash the vegetables, peel them and cut them like this: chopped onions, and carrots and diced parsley. Unwrap the cauliflower into smaller pieces. Put the oil in the soup bowl and add the onion after it becomes translucent, add the carrots and the parsley, mix for 2-3 minutes and quench with 2 liters of water. # 259 hot. In this soup, boil the cauliflower bunches. After 10 minutes of boiling, add salt, vegetable oil and brown tarragon. Let it boil for 5 minutes, after which it will rise and season the soup to taste. Bring to the table the portions together with quarters of breadcrumbs, so that each diner adds juice to the taste.
8 por & # 539ii preg & # 259tire: 5 min boil: 15 min
Re & # 539et & # 259 by Rozalia Ciobanu, Ocna Mure & # 537, Alba County
Are you looking for a network of cauliflower soup, but not fasting? Here's one here.
In Bucatarie La Sidy
Almost 3 years ago Stefania Anastasiu initiated a culinary challenge much loved by several bloggers from this group called Weekend with growth.
Stefi wondered : ". why" Weekend with increase "?
"Because I, like other housewives, I think, we feel that on Saturday and Sunday, in the two days off, we have a greater emphasis on cooking, writing on the blog, sitting in the kitchen and trying all kinds of new goodies and recipes. .
So starting from these aspects, I thought I would launch this challenge, for culinary bloggers, to which I invite you all with great pleasure. "
Every month someone enrolled in the group, is the host of the challenge, and this month it was the turn of Monica Horoiu who proposed 3 categories of recipes:
1 - fruit recipes
2 - fish recipes
3 - soups
If you haven't had time to enter her blog, know that you have lost a lot. She has all kinds of tasty recipes, Romanian or not, light or heavy, for all tastes.
Pay him a visit and you won't regret it!
I chose to make the recipe for this extremely tasty soup, which I highly recommend.
Monica said: "After a prolonged party until dawn and an awakening with" helmets "for some, some" sour juice "was required to treat the hangover. Like, deh !! "good" brandy, they come from the one "you haven't drunk yet" and "good luck and happy birthday".
And if the situation demands it, it's a must! "
We need :
500 gr smoked meat (I had the juice in which I boiled ham and sausages)
4-5 red potatoes
1 l bag
1 mana fidea
- for training:
100 gr sour cream
- for serving:
Method of preparation :
If you do not have boiled smoke, then put it together with boiling water and be sure to take the foam from time to time.
We clean the washed vegetables and cut them to our heart's content or grate them.
When the smoke is boiled, add the chopped or grated vegetables and the whole onion (when the soup is ready, we can throw it away).
Season and cook the covered vegetables over medium heat.
Mix the sour cream with the yolks, add a pinch of hot soup and mix to mix.
When they are all cooked, add the borscht boiled separately, this smanatana, and sprinkle a little more tarragon on top.
We put out the fire under the soup and it's ready, it can be served.
Don't forget red onions or hot peppers!
Soothe hunger and drive away the hangover, says Monica.
Great appetite to have !