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Salad soup (2)

Salad soup (2)


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Wash the salad very well and cut into small strips, boil in water with 1 tablespoon of vegetables and whole white onions. When the onion softens, remove and discard. Cut the carrot in two and thin slices, cut the celery into cubes and add it together with the boiled carrot. In a frying pan add the diced bell pepper, as well as the parsnips, finely chopped green onions, diced kaizer and olive oil, let it cook for a few minutes and then add it to the soup pot. Add the spices and simmer.

Separately in a bowl put the yolk, together with sour cream and finely chopped dill, mix well and add one tablespoon of soup, stirring constantly, add about 5 tablespoons of hot soup. Put it in the pot a little, stirring in the soup. Add the crushed garlic and let it simmer for another 10 minutes.


Method of preparation


The well-washed salad is taken in bundles and cut wide strips that will be put in 1 1/2 l boiling water, together with a finely chopped onion. Boil for about an hour, until well softened, then sour to taste, with borscht or other sour substance, filling the liquid, so that the soup is suitable thick.

The soup can be mixed with a little flour (10g per liter of soup). Rub the flour with 1-2 tablespoons of cold water and put in the soup to boil a few boils. Remove from the heat and straighten immediately. Rub the yolk well with sour cream or yogurt, or only 2 yolks with 2 tablespoons of cold water, dilute with a little hot soup and pour over the rest of the soup with which it is mixed and then salt.

It is flavored with dill and chopped garlic and, optionally, with larch. For the appearance, heat the oil a little, add a teaspoon of sweet paprika, mix for a second and pour over the soup. For a spicier taste, cut the smoked bacon as small as possible, fry over low heat until acquires light golden color. Then take it off the heat, letting the heat of the fat soften a little, then add the chopped garlic and the paprika, mix twice and immediately pour over the salad soup, after it has been straightened.

The salad can be boiled with 150-200 g of smoked meat or bones, to give it a more spicy taste. It is soured, flavored and straightened.


Salad soup

Salad soup, in the past, at least, was meant to make our transition from winter to spring more enjoyable without feeling that we were missing something. On the contrary. Okay, that's what it does now, but, practically, the remaining smokes from the winter were used to the same extent, but it also benefited from the first greens, sometimes abundant, from the garden. And why they had it at hand. Nothing was wasted.

My grandmother used to make salad soup with whey, not milk, cream or yogurt.

Today, in my block kitchen, supplied from supermarkets and the neighborhood market, I propose the following option:

Ingredient:

  • 1 large salad
  • 150 g smoked, I used kaizer and a little smoked bacon
  • 2 bundles green onions or a dried onion
  • 2 bundles of green garlic or 4-5 cloves of garlic plus another 3-4 for the end, to knead the soup, if you want
  • 250 g & # 8211 300 g yogurt / whipped milk / kefir / 200 g cream / whey
  • simple omelet of 4 eggs
  • possibly 1-2 eggs beaten separately and added to the soup along with yogurt or cream
  • green parsley, dill
  • lemon juice or vinegar to taste
  • 2 liters of water / water + sweet milk / stock of vegetables you can quickly boil 2 carrots, 1/2 celery, an onion, 1-2 leeks, 1 parsley, 1 parsley root and whatever else you want and you already have the stock of vegetables.
  • salt
  • 2-3 tablespoons oil

We heat the water or the vegetable stock. Or meat, that is. A variant of the beef stock can be found here.

As a general idea, having various bases in the fridge or freezer, vegetable / meat / fish stocks not only makes your cooking easier, but you have an extra guarantee that your food will be tastier and more nutritious.

If you have the time and desire, you can quickly make a vegetable juice from roots, onions, leeks, etc. You can possibly leave the vegetables in the salad soup.

If not, no, we simply use water in this recipe.

Saute in 2-3 tablespoons of green onion and garlic oil. With a pinch of salt.

Add the smoke and let it cook lightly. (I miss the photo with this step)

Add hot water to the pot. Or the stock of vegetables. Or sweet milk. I used vegetable juice.

Separately, we make a simple omelet from 4 eggs.

We leave it aside to cool, then put it in the soup.

Over which we put cream or yogurt.

We are nearing the end, so if we want, we put 3-4 cloves of crushed garlic. It is not mandatory, we can put garlic at the time of serving.

Over the beaten eggs and cream, gradually pour a pinch of hot juice from the pot, to bring the mixture to the same temperature.

Stir and pour into the pot.

Do not leave for more than 2-3 minutes so that the soup does not cut.

Cut the omelette into cubes, enough to fit in the spoon.

Put the salad and omelette in the pot and turn off the heat.

Add, if desired, parsley and chopped dill.

It can be seen in the picture that my soup was cut a little, I didn't put out the fire in time after I added the cream.

Serve with extra yogurt or cream, crushed garlic and sour with lemon juice or low vinegar.


Finely chop the salad and place it in a bowl. In the pot in which you will make the soup, add 5-6 tablespoons of oil and put the bacon to brown. When the bacon is browned, add the onion and garlic, finely chopped, and brown everything until the onion becomes translucent. Add the vegetables and continue to brown, after the vegetables have softened a little, add the chopped salad according to your preference, stirring constantly until the salad softens and decreases to half of the initial volume. Add water, enough to cover the salad, I added more and added

a cup of rice). While the salad is boiling, put three eggs in a bowl, add a pinch of salt and beat well. Put a little oil in a pan and pour the beaten egg, after the oil has heated well. After the omelet is ready, pour it into a bowl and cut it into pieces, as small as possible, with a fork. Put the sour cream in a large bowl, then add the egg yolk and mix again until it integrates well into the composition. If the salad has boiled, add the omelette, then start adding the juice from the pot to the cream bowl, stirring all the time, until you bring the sauce to a temperature as close as possible to that of the pot. Then pour the sauce into the pot, little by little, stirring constantly, then let it boil for another 5 minutes, stirring from time to time. Taste and add more salt if necessary, then add the chopped dill (mine was dry), stir and turn off the heat.

Let cool for 10-15 minutes, then serve. You can eat the salad soup both hot and cold, with homemade bread or croutons.


How to serve this lettuce soup with larch

As expected, the delicacy of this soup recipe is larch. It is added chopped in the soup pot or directly in the plate, when serving the salad soup. You can even add a little cream to the soup plate, for an even fresher taste. Serve lettuce soup with a healthy portion of polenta or a few slices of homemade toast.

Isn't salad lettuce soup one of the simplest recipes? What would you say, though, if we replaced the larch with dill and added a little smoked bacon to our dish? Let's make another such delicious soup together!


Chef's tips for chicken soup with lettuce

  • Optionally, you can add chopped green onions to the soup 20 minutes before turning off the heat.
  • If you don't want to fry the vegetables, you can put them in soup directly. Check that they are completely cooked before adding the salad.
  • If you like the taste of garlic, crush 2 cloves of garlic and add them to the soup 10 minutes before turning off the heat.
  • You can add the soup with lemon juice or vinegar.

If you like it, share it with your friends!




Ingredient:

1 large head of salad created or normal
1 l milk
250ml water
150g bacon
1 tablespoon flour
4 cloves garlic

Cream, yogurt or vinegar to add, according to your preferences on the plate.

Method of preparation:
We take the head of the salad, break the salad from the back and wash it under running water, then we drain it in a strainer.


Cut the bacon into small cubes, and put it in a pot to harden.


When the bacon is hardened, add a tablespoon of flour and let it brown a little - be careful, it must not burn.

Add water and milk over this rantas and let it boil.

When it boils, add the salad, season with salt to taste and let it boil again.

We clean the garlic cloves and put them on the small grater. When the soup is ready, add the garlic.
We can serve the soup by adding a spoonful of yogurt, sour cream or vinegar to the plate. Also, soup is a delicacy served with toast.





Preparation

In a pot with about 4 liters of water and a pinch of salt, put the smoked ribs to boil for about 30 minutes. Remove the boiled ribs and strain the stew through a fine sieve. We take the meat off the bones and cut it into suitable pieces. Finely chop the onion and fry it briefly in a hot pan with a tablespoon of oil. Next to the onion, in the pan we add the pieces of smoked ribs and a tablespoon of broth or tomato paste (I used tomato paste with bell pepper). Put the onion, rib and broth, in the previously strained juice, in the pot on the fire. When it starts to boil again, add the chopped roots.

After the roots have boiled, add the diced potatoes. After a few minutes, during which time the potato is boiled, add the chopped lettuce. Flavor with dried thyme and a freshly ground pepper powder. We keep it on the fire for another 3-4 minutes, because the salad softens and leaves its taste quickly. Taste and season with salt. Anyone can now straighten the cream soup or put each one on their plate when eating. It's an excellent soup! If you prefer another type of smoking, it can be used, but I prefer a quality smoked rib for this soup.


Smoked salad soup, Transylvanian recipe

Smoked salad soup recipe, Transylvanian lettuce stew. Lettuce soup with smoked kaizer, drizzled with cream and egg yolks. How do you straighten the salad soup so that it doesn't cut?

This spring salad soup, springy and tasty, was one of the first dishes in which the truffles of the season were highlighted, in my childhood. Good Mother made a whole palette of juices out of all kinds of greens. Of course, she was a proud Transylvanian, all the juices were very rich. He loved soup of wolf, But and that of nettles or of spinach. He prepared them all the same, after all. This love for green juices was also passed on to her family, not forgetting to tell us, every time, that if we do it with clear water, it won't do us much good. So my grandmother was preparing salad dressing starting from a consistent base of fresh or sour milk or at least with whey.

Times have changed and we are no longer so interested in putting very consistent dishes on the table. So I gave up the dairy base for the smoked salad soup recipe I'm proposing to you today. I prepared it only with the soup resulting from boiling the salad, I seasoned it with cream and I enriched it with some tasty cubes of smoked kaizer. I remember that Buna also made a papar from 3-4 eggs, which she took out of the pan, cut it into strips like noodles and added it to the salad soup. I didn't think this set would be needed anymore, but you can try it if you want.


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Comments:

  1. Muramar

    yes, it happens ...

  2. Kebei

    It is very valuable information

  3. Dionysius

    It agree, very useful message

  4. Benton

    you are not like the expert :)

  5. Theseus

    Kapets! we all use it



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