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Sweet soup with larch

Sweet soup with larch


Wash the meat well (I had a back) and boil it in cold salted water. Foam as many times as necessary.

Peel a squash, grate it and cut it into cubes. Put the carrot, celery and parsnip in a saucepan and cook with 4-5 lg of oil. After the meat juice has foamed, add the hardened vegetables, whole onions and simmer. Salt to taste. When the onion is cooked, take it out of the pot.

When they are almost ready, add the potatoes and continue to boil. Separately, the pasta (I didn't have small ones and I put spirals) is boiled according to the instructions on the package. Add it over the soup and let it boil for a few more minutes.

Meanwhile, put 1 lg of oil in a small saucepan and heat it, add 1 lgt of paprika, mix quickly and quench with 2 tablespoons of soup. Bring to the boil for 2-3 minutes and pour over the rest of the soup.

Take the pot off the heat and put the whole larch leaves, preferably fresh (I had them dried) and cover with the lid for a few minutes.

Before serving, remove the leaves and discard. Sprinkle with finely chopped parsley leaves.


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Lamb soup with borscht and larch

For Easter, respecting the culinary tradition, or for any time of year when you take a bag of lamb out of the freezer, this lamb soup with borscht and larch can be the delight of your lunch, if you prepare it according to the given recipe, putting at the same time and a lot of soul.

It is so good! And the larch makes all the money!

ingredients

  • 1 kg of bone-in lamb
  • 4.5 l water
  • 2 onions
  • a little celery (root)
  • 2 carrots suitable in size
  • a bell pepper
  • 1/2 parsley root
  • 1/2 parsnip root
  • salt
  • pepper
  • 3 tablespoons oil
  • a green larch connection
  • green onion tails
  • 250 ml of sour cream
  • 2 yolks
  • 150 ml bags of putina
  • a handful of noodles or 3 potatoes

Preparation Lamb soup with borscht and larch

I cut the meat into suitable pieces and put it to boil in a pot in which I added 4.5 l of water and a tablespoon of salt.

I frothed as many times as needed, then left it on the right heat and took care of the vegetables.

I don't usually chop all the vegetables to put in the soup, it seems too thick, partially chopped, as much as I know it would seem right to me, and I leave the rest in large pieces that I can take out at the end. I have to add them completely, because otherwise the soup would not taste good.

If I add potatoes at the end (I wrote in the recipe, it's optional and it is added only if you don't add noodles) I only add them in the last 15 minutes, I don't like them to be cooked for a long time and they dissolve in the soup.

I washed the vegetables well, peeled them and chopped them into cubes, slices, as appropriate. I hardened them in a saucepan with 2-3 tablespoons of oil (I put olives), for 3.

When the meat is cooked, but not completely, I added the vegetables (green onions only at the end) and the chopped ones and the larger pieces and I continued to cook them over low heat.

Towards the end I added the borscht (which I boiled first) and took the large pieces of vegetables out of the soup. I put a handful of noodles (if you do not put potatoes, which as I wrote above you add after boiling at least 10-15 minutes the rest of the vegetables) and I left for another 2-3 minutes.

When everything boiled, I prepared in a bowl the sour cream mixed with 2 lightly beaten yolks.

I took 2-3 tablespoons of soup from the pot, I added them over the sour cream mixture, I homogenized and I poured everything into the pot. I matched the taste of salt and pepper.


Chicken Soup

Chicken soup is a delicious dish, but also an excellent remedy for the flu or cold. A delicious and filling dish, the soup is adored by children and ideal for consumption on cold, late autumn days. See the chicken soup recipe and how easy it is to prepare.

How to make chicken soup:

Chicken soup is a simple dish that can be prepared in a variety of ways. It provides you with a light but nutritious meal, and the cooking process is extremely simple. Below we tell you how to prepare the best chicken soup at home! Therefore:

1. For starters, boil the chicken legs in salted water and froth very well whenever necessary. When the thighs start to boil, you will notice that foam rises above the pot.

2. Meanwhile, prepare the vegetables that we will add to the chicken soup. Cut the potatoes, carrots and celery as small as possible and add them to the soup pot, but only after the foam has stopped forming. Leave everything to boil until both the meat and the vegetables are penetrated.

3. When all the vegetables are well cooked, add the noodles to the chicken soup and cover the bowl with a lid. Leave it like this for 10 minutes, during which time the noodles are sufficiently softened.

Chicken soup is now perfect for serving. Sprinkle fresh greens on top and serve with a pepper.

Chicken soup & # 8211 simple recipe

3 / 5 - 2 Review (s)

POTATO SOUP WITH TOMATOES AND LEUSTEAN

A simple potato soup with tomato and larch juice it is good and tasty, it is easy to make with simple ingredients, at anyone's fingertips.

It's kind of peasant potato soup, with simple ingredients. It is a cheap, spicy dish. Is a fasting / vegan potato soup, dietetic, aromatic and tasty.

More recipes for fasting soups / soups can be found in this post. You will find all the recipes, soups, appetizers or fasting sweets in this post & # 8211 I think is the largest collection of post recipes prepared by a blogger to date.
In that potato soup with tomatoes and larch, fasting / vegan recipe, I used vegetables that taste any soup / soup recipe: onion, carrots, celery, kapia pepper and a clove of garlic.

I always use pepper for soups or broths in the form of grains, not ground. My opinion is that they bring taste, the dust loses its aroma in the whole amount of liquid. It can be put on a plate if you still feel the need.

I'm sour potato soup with tomatoes and larch with borscht. It boils beforehand. You can replace the borscht with boiled corcoduse juice (kept in the freezer) or corcoduse broth or lemon juice. If you give them up and are satisfied with the tomato juice, the soup is sweet, it tastes like a soup. Transylvanians will probably choose lemon juice for souring. Whatever you put, I guarantee that you will have a delicious soup, perfect for lunch.

Time allotted for cooking this potato soups with tomato and larch juice is small. The potatoes boil quickly. In 35-40 minutes you can sit at the table. It is a very good soup! A few days ago someone asked me to propose the second way when I post a fasting soup / soup recipe. Well, today I will have as the second best recipe spaghetti with marinara sauce.

You can find more recipes for potato soups / soups in this post. You can find fasting potato recipes if you click on this post.

If you want to see how it is prepared the tastiest recipe for fasting potato soup/ vegan I invite you to see the list of ingredients and how to prepare for potato soup with tomatoes and larch:

INGREDIENT:
(for 4 people)

600-650 g potatoes
1 medium-large carrot
1 medium slice of celery
1 small red pepper
1 medium-large onion
2 sprigs of fresh larch or 1 teaspoon of dried larch
400 g of tomato pulp can also be canned
1 l hot vegetable soup (or water)
500 ml borscht / sour corcoduse juice / juice from 1 lemon
2 tablespoons oil
salt
1/2 teaspoon peppercorns + 1 clove garlic

I started preparing the potato soup with tomatoes and larch, a simple, fasting / vegan recipe with peeling vegetables, then I chopped or grated them (I grate the carrot in this recipe).

We hardened the finely chopped onion, then we put the finely grated carrot, the chopped pepper and celery in small cubes and we hardened them together until they softened.

I extinguished with half the amount of liquid (vegetable soup or water) and let it boil on low-medium heat for about 10 minutes, then I poured the rest of the water, I added the garlic clove and the peppercorns and I put the potatoes. cut into medium-sized cubes. I cooked over low to medium heat with the lid slightly raised. In 20 minutes, the potatoes are boiled, so after 10 minutes, the soup is soured and the ingredients that give taste and aroma are added.

When the potatoes were almost cooked, I added the peeled tomatoes and finely chopped seeds, the pre-cooked borscht, salt and the larch leaves. Those who prefer corcoduse broth or lemon juice can replace this borscht. I boiled for another 10 minutes then I took the soup off the heat and ate it hot with fresh chopped larch leaves. Green larch can be replaced by green parsley. But if you do not have fresh larch you can put dry larch. You need 1 teaspoon topped.

A simple potato soup with tomato and larch juice can be a good suggestion for lunch.


Preparation Beef soup with noodles and larch

The beef is washed, cut into small pieces and boiled in salted water. When it is half cooked, add the cleaned, washed and finely chopped vegetables. Let it boil. When it is almost ready, add the borscht and the tomato juice, season with salt and add the fidelity.

Bring to the boil, then stop and sprinkle with finely chopped larch.

Try this video recipe too


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Posts Tagged with # soup-pumpkin-soup

The Bio & co model is based on strong principles and values: Man is at the center of all our projects! Our vegetables have the taste of work, dignity, solidarity, nature and the land from which they grow! We promote a balanced and healthy diet for all, so we will build a food solidarity program for needy families and disadvantaged people.

Useful Links

Subscribe to the newsletter!

Be the first to find the most delicious recipes!

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Sweet soup with larch - Recipes

This is the authentic recipe for a substantial boyar soup, of Austrian origin, dating back to the mountains, especially in the mountains - where there is a lot of work to be done and where it is colder than other areas - the recipe kept from father to son in the region historical Bucovina, former Austrian duchy.

  • Ingredients: 300 gr smoked homemade sausages (or any other smoked meat), 150 gr kaizer, 4 medium potatoes, 1 medium onion, 1/4 celery root, 1 parsnip root, 1 parsley root, 1 carrot, 1 bell pepper red, fresh or dried greens (larch, tarragon, parsley), paprika, salt, pepper, 200 gr homemade cream (minimum 25% fat), 2 fresh egg yolks, 1 tablespoon tomato paste or a cup of juice homemade tomatoes, 1 cup sour borscht, oil for frying, water for boiling.
  • Preparation: diced kaizer pieces and smoked sausages (or other smoked sausages) sliced ​​to the thickness of a finger are put in a pot with 1 tablespoon of oil, and when they start to sizzle, add finely chopped and chopped onions and, mixing so as not to catch or burn, it is left to harden until it is penetrated and becomes glassy. Also in the pot, over the lightly browned meat and hardened onions, then add the celery, parsley and parsnip roots, along with the carrot and bell pepper, all the vegetables cut into small cubes (cut with a knife, by hand). When the vegetables have hardened a little, gaining the taste of fat and smoke, pour about 3 liters of cold water on top. Add a little salt (be careful, the smokes already contain salt), put the peeled potatoes and cut them into cubes and let them boil. When the water starts to boil, add pepper, paprika, larch and tarragon. After 20 minutes of simmering, remove 1/3 of the already cooked potatoes and pass, then put back in the soup. After another 15 minutes, fill the soup with tomato paste or tomato juice, along with a cup of pre-heated sour borscht. While the pot is still on the fire, separately, in a deep plate, the sour cream and the yolks together mix well, for homogenization. In this composition of sour cream with yolks, add 2 tablespoons of hot soup from the pot, a little at a time, so as not to cut or "cheese", mix and then pour everything into the pot with the soup. Now is the time to adjust the taste with a little salt, if necessary, sprinkling the fresh, finely chopped parsley. After another 3 minutes of boiling, take it off the heat and leave it for a few minutes "to rest", then it can be served at the table.
  • How to serve: smoked boyar soup is served hot, accompanied by toast or more potato potato polenta, left to cool and then cut into slices and, necessarily, with hot peppers.

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Recipes with larch: Dehydrated larch

Last year I planted a larch seedling bought for 5 lei from the market. I put it next to the solarium and waited until the beginning of spring for it to come out again, being a perennial plant.

A bush beauty came out. Having to prune it to develop even more leaves, I woke up with a large bunch of larch that I didn't know what to do with first. I remembered the dehydrator sitting on the balcony in vain, after it had delighted us all fall with dehydrated garden goodies. So I decided to make dehydrated larch.

I selected a bunch from the large bundle, leaving the other side for the larch paste. I washed the stems in a stream of cold water and then let them dry. I broke the leaf by hand with my hand and carefully placed them on all nine trays of the dehydrator so that the leaves would not overheat.

I selected the temperature of 35 degrees and set the dehydration time to four hours. After the time was up, I realized that the larch was not as crumbly as I wanted, so I turned on the device again for another two hours.

36 grams of dehydrated larch came out, ie the equivalent of 3-4 sachets from the store, depending on the manufacturer. I put the leaves in a paper bag and shredded them by pressing them with my hand.

Then I put the dried and chopped larch in a jar, waiting for some delicious soups. I hope we have time to do the same with parsley, dill, sage, tarragon and what can be dehydrated in our garden.


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