A soup is always a delight in winter!
- 3 boneless chicken legs
- 1 medium onion
- a carrot
- a piece of celery
- 1 parsnip
- 3 eggs
- 4 diet yogurts 0.01% fat
- the secret of taste after taste
- a medium clove of garlic
- vinegar to taste.
Preparation time: less than 120 minutes
RECIPE PREPARATION Dietary soup:
I washed the thighs and cut them in half and boiled them in 2 liters of water.
When they started to boil, I frothed them and added the cleaned but whole vegetables.
When they were cooked, I took them out and mashed them with a food processor and then I added them to the juice in which they boiled.
In a bowl I beat eggs with yogurt and crushed garlic and beat well.
I put the pot on the fire and added the above composition, mixing well.
I put the pot on the fire and let it boil after which I added the vinegar to taste.
At the end of the soup I added a rain of parsley and I took it off the heat.
Good appetite !
it's a kind of raudatean soup!
Vegetable soup it is easy to prepare and your child will definitely like it. Here are the steps you need to follow when preparing vegetable soup:
1. Peel the vegetables and cut the roots into slices.
2. For the color, the carrots together with the finely chopped onion are fried in a little oil.
3. Add the other vegetables and add water, salt, pepper.
4. When all the vegetables are cooked, mix the yolk with a tablespoon of sour cream.
5. Extinguish the fire under the soup and over the composition with the yolk put a polish of hot soup.
6. Mix the mixture well, then pour over the soup.
7. Place chopped green dill and parsley on top.
Vegetable soup it is a light and not expensive food. It is ideal for your child's lunch. By the way, vegetable soup it is not only delicious, but also dietary. So you can enjoy it with pleasure with your child.
Ingredients needed for turkey soup:
1. For starters, wash the meat well and portion it. Put turkey meat and 5 liters of water in a pot. Let everything boil for at least 3 hours on the right heat. Periodically froth with a spatula.
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2. Once the meat is cooked, take it out of the pan and put it in a clean one, strain it and the juice left in the same pot.
3. Peel onions, carrots, celery, bell peppers. Finely chop the onion and bell peppers and add them to the pan, then grate the carrot and celery. Let everything boil for 10 minutes on the right heat.
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4. Peel the potatoes, cut them into cubes and put them in the pot. After 5 minutes, add the chopped noodles.
5. After 5-7 minutes, check if the potatoes and noodles are cooked, then add borscht. Season with salt and pepper. Then we waited for it to boil.
6. Finely chop the greens and when the borsch boils, turn off the stove, put the greens and leave everything under the lid for another 5 minutes. to combine the aroma of greenery with soup.
7. Served with a little sour cream, this turkey soup is absolutely delicious.
Dietary Meatball Soup
To start, clean the vegetables, cut them into cubes and put them to boil in a bowl with water. Meanwhile, prepare the meatballs: chop the meat, boil the soy, add the rest of the ingredients, mix and form the meatballs.
When the vegetables are almost cooked, put the dish on the smallest eye and add the periods one by one. Initially, they will "sink", but when they are cooked, they will rise to the surface. Let it boil for 20 minutes, add the tomato juice and continue cooking.
Season with salt, pepper and thyme. In another bowl, boil the borscht, and when it boils, add it to the soup. Be careful how sour / not the borscht is.
Let it boil for another 10 minutes and take the pot off the heat. The meatball soup is ready.
BELLY SOUP for fussy people / special RECIPE
Belly soup for the fussy
If you are part of the category of those who find unpleasant belly soup, I propose the following recipe that has the same taste as the original, and does not contain cholesterol. It is therefore recommended for people whose doctor has recommended eating less meat, as well as for those who want to "straighten" after a night of partying. It is absolutely delicious and you will not feel the difference.
- 400-450 g. Pleurotus mushrooms
Method of preparation:
Peel an onion and cut it into small pieces, peel the carrot and grate it on a small grater (I chopped everything on the robot).
The pickled donut is cut into (small) slices. Fry the vegetables in oil for approx. 5 minutes, then add water.
Wash the mushrooms and cut into strips (as in the belly soup.))) And add over the vegetables.
Leave to boil for approx. 25 minutes, then salt and pepper to taste.
Pass the garlic through the press and add to the soup.
Add vinegar and remove the soup from the heat.
Mix the yolk well with the cream and with two, three tablespoons of the soup then add the rest of the cream composition,
gradually, in the soup and mix constantly (this way you will not be surprised that the composition is cut) & # 8230
Soups and broths
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An easy borscht recipe with new ingredients that appeared in the middle of the spring season and very, very tasty!
A tasty, nutritious soup, ideal for cold winter days. Easy to make and fast.
Cumin or cumin?
To find out what the difference is CARAWAY (carum carvi in lb. latina sau carraway in lb. engleza) si CUMIN (cuminum cyminum in Latin or cumin in English) I invite you to read this article.
caraway we use it a lot in Transylvania and Banat, sprinkling it over fatter pork steaks, adding it to some stews, la goulash or homemade sausages. cumin it is used in North African and Oriental cuisine.
Here I wrote my grandmother's simple cumin soup recipe, which I also make. There are several variants of cumin soup, including rantas, but I don't like that variant. I stick to the diet.
Spring has come! Nature wakes up to life. The crow has turned green and the birds are returning from the warm countries blah blah blah blah. That's how our primary school compositions were.
Yeah, in what universe is it like this? That here in Romania the landscape is a bit different. Spring has come with all its asthenia, sensitivities and allergies. an effort. If you are lucky you choose to go to the window with a nest of swallows that will cap you all summer, the chicks will wake you up at 5 in the morning and it will be impossible for you to get rid of the nest because you have a good heart and you do not you endure ruining the birds' house. Welcome to Romania, spring! I hope you pass quickly and that summer will come once.
I hate autumn, winter, spring. it was raining, it was snowing, it was raining all over the cold line.brrrr
The only thing I like in spring is that fresh vegetables and greens appear. Although I have not been a fan of nettles, spinach, loboda, I never set out to take advantage of them this year and especially to try to buy them from the markets. and a small chance of being chemically untreated.
Today we make loboda soup. I have never eaten it before, I have to ask my mother why she never made it in my childhood.
Difficulty: medium (actually low if you know how to hold a knife in your hand)
Calories: 40 calories / serving
Quantity: 4 liters
The recipe is perfect for the diet, so eat this loboda soup at lunch without any worries. No bread, right?
300 g loboda (about 6 small bundles)
120 g onion (2 medium onions)
200 gr carrots (2 medium carrots)
100 g celery root
50 g parsley root
150 g yellow bell pepper
1 teaspoon pink Himalayan salt
1 large bunch of green larch
500 ml little borscht (not in a bag with monoglutamate)
Delicious, dietetic and full of vitamins: Seasonal green soup, according to Sanda Marin's recipe
It's incredibly easy to do prepare of the cheapest, tastiest and healthiest ingredients - greens of season (loboda, larch, green onion, parsley, dill, etc.) - and it is full, full of the nutrients we so desperately need in it period. Where else do you say it is and dietary, does not affect the figure and can be consumed at any time, even in period post (if we choose the eggless version and sour cream). Here's how you can prepare soup of greens of season, according to the recipe of the Romanian gastronomy lady Sanda Marin: Ingredients: 2 l water 1 l borscht a deep plate full with greenery & # 8230
Read the article further on unica.ro…
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- 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
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!