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Garlic soup

Garlic soup


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Wash the back of the chicken well and boil it in water.

Peel a squash, grate it and slice it. After frothing the water in which the meat is boiling, add the vegetables, salt and let it boil until the vegetables are soft.

Meanwhile, wash the rice well and put it to boil. When the vegetables and meat are ready, add the rice and let it boil for a few more minutes. In a saucepan put the oil to heat, remove from the heat and add the paprika. Chew quickly so as not to burn and then quench with juice. Put the crushed garlic (as much garlic as you want), leave it on the fire for a while and pour it over the juice.

Remove the pot from the heat and add the lemon juice according to your preferences. After the soup has subsided, add the cream mixed with the egg yolk.


Ingredients

  • For meatballs:
  • 1 kg chicken breast
  • 250 g smoked bacon
  • 1 onion
  • 1 cup rice
  • salt
  • pepper
  • thyme
  • 2 eggs + 2 egg whites
  • For the soup:
  • 3.5 l water
  • 30 ml olive oil
  • 800 ml pickle juice (cucumbers)
  • 400 g sour cream
  • 2 yolks
  • 1 clove of garlic
  • 2 onions
  • 1 carrot
  • 1 parsley root
  • 1 parsnip root
  • 1 red bell pepper
  • 1 green bell pepper
  • salt
  • pepper
  • thyme
  • 1 link green parsley
  • a few strands of green dill

Portions: 8
Preparation time: 60 minutes


Serve lamb soup with sour cream and greens

God, how good is this garlic-flavored lamb soup! A madness! I served it in a rustic style, in small red enameled cauldrons.

Each received vegetables as well as tender and pink pieces of lamb. In addition, I offered lemon and greens. Whoever wants can sour it with home borscht & # 8211 recipe here.

I think it's the best lamb soup for Easter! Try this lamb soup recipe with sour cream, garlic and greens because you will not be disappointed by it!

We wish you a Happy Easter with your loved ones!

Oana and Diana


Mushroom soup recipe

For those who, although they love mushrooms, do not get along very well with the classic mushroom soup, today we propose a mushroom soup, slightly sour with vinegar, a detail that is also on the menu of those who prefer slightly more acidic foods.

Regardless of the mushroom recipe you want to prepare, it is good to remember that most often the mushrooms will be cleaned with a damp cotton napkin and only in extreme cases, when they are very dirty, they will be washed with water.

Cook the ingredients

Cut into thin slices: mushrooms, leeks or salad, celery celery and garlic (you can put it in mushroom soup and passed through the garlic press). Heat the olive oil in a deeper pot and then add the above ingredients. Saute for 1-2 minutes.

Finely chop the parsley and add it over the mixture together with the paprika. Fill with 2-3 tablespoons of water, if the mushrooms have not left enough juice. Mix with a wooden spoon or spatula until the mushrooms get a soft texture.

Boil everything in a mixture of water and milk

Dissolve the 10g of starch in 20 & # 8211 30ml of milk. Add the mixture to the pot, together with the rest of the milk and the 700ml of water, put a lid on and let it boil, over medium heat, for 20 & # 8211 25 minutes.

Season to taste

Remove the pot from the heat, add salt and pepper to taste, and then let the mushroom soup cool, without a lid.

Add vinegar and yogurt / sour cream

Because this soup is, first of all, a recipe for champignon mushrooms, with garlic, a fabulous mixture and with an incredible taste, pass a clove of garlic through the press again, pass it through the small grater or crush it well in mortar. Add it, along with sour cream or yogurt, in a bowl, along with 2-3 tablespoons of mushroom soup, warm, not boiling.

The mixture obtained is returned to the pot, over the mushroom soup.

The choice between yogurt and sour cream is made according to taste (yogurt is fresher and sourer, sour cream is sweeter) and diet. The recipe for mushrooms with garlic and sour cream usually has more calories, and can be cumbersome for a tired stomach or digestive problems.

Serve the soup with vinegar and sour cream

Mushroom soup is served with apple cider vinegar, which is good to add to the plate, to taste, to avoid too sour soup. For those who love any recipe for mushrooms with sour cream, it is good to bring extra on the table.

Here is an original and tasty option in which you can include in the menu an alternative to mushroom soup, if family members prefer soups and borscht or you do not have a vertical blender for the bird. Do not forget that mushrooms are very tender as an ingredient and you can also make sponge soup or pleurotus soup, the latter being also known as fake belly soup and very popular in the post.


Mushroom soup recipe

For those who, although they love mushrooms, do not get along very well with the classic mushroom soup, today we propose a mushroom soup, slightly sour with vinegar, a detail that is also on the menu of those who prefer slightly more acidic foods.

Regardless of the mushroom recipe you want to prepare, it is good to remember that most often the mushrooms will be cleaned with a damp cotton napkin and only in extreme cases, when they are very dirty, they will be washed with water.

Cook the ingredients

Cut into thin slices: mushrooms, leeks or salad, celery celery and garlic (you can put it in mushroom soup and passed through the garlic press). Heat the olive oil in a deeper pot and then add the above ingredients. Saute for 1-2 minutes.

Finely chop the parsley and add it over the mixture together with the paprika. Fill with 2-3 tablespoons of water, if the mushrooms have not left enough juice. Mix with a wooden spoon or spatula until the mushrooms get a soft texture.

Boil everything in a mixture of water and milk

Dissolve the 10g of starch in 20 & # 8211 30ml of milk. Add the mixture to the pot, together with the rest of the milk and the 700ml of water, put a lid on and let it boil, over medium heat, for 20 & # 8211 25 minutes.

Season to taste

Remove the pot from the heat, add salt and pepper to taste, and then let the mushroom soup cool, without the lid.

Add vinegar and yogurt / sour cream

Because this soup is, first of all, a recipe for champignon mushrooms, with garlic, a fabulous mixture and with an incredible taste, pass a clove of garlic through the press again, pass it through the small grater or crush it well in mortar. Add it, along with sour cream or yogurt, in a bowl, along with 2-3 tablespoons of mushroom soup, warm, not boiling.

The mixture obtained is returned to the pot, over the mushroom soup.

The choice between yogurt and sour cream is made according to taste (yogurt is fresher and sourer, sour cream is sweeter) and diet. The recipe for mushrooms with garlic and sour cream usually has more calories, and can be cumbersome for a tired stomach or digestive problems.

Serve the soup with vinegar and sour cream

Mushroom soup is served with apple cider vinegar, which is good to add to the plate, to taste, to avoid too sour soup. For those who love any recipe for mushrooms with sour cream, it is good to bring extra on the table.

Here is an original and tasty option in which you can include in the menu an alternative to mushroom soup, if family members prefer soups and borscht or you do not have a vertical blender for the bird. Do not forget that mushrooms are very tender as an ingredient and you can also make sponge soup or pleurotus soup, the latter being also known as fake belly soup and very popular in the post.


Step-by-step belly soup & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Tripe soup is one of the most beloved Romanian soups, delicate, tasty, velvety. It is usually eaten on holidays or on special occasions, served hot with hot peppers, garlic, sour cream and horseradish. Many housewives still feel intimidated by this soup and avoid preparing it at home and prefer to order it at the restaurant. I want to show you that it is not difficult to prepare belly soup at home and that we can get a much better result than at the restaurant, if you follow my recipe.

First of all, I advise you to buy uncooked belly. It is found in all supermarkets, in the frozen food district, in rectangular packages and has the specification & # 8222 frozen frozen portion & # 8221. Leave it to thaw in cold water with vinegar, wash it very well and it is ready for soup. In addition to your belly, you also need beef bones or beef broth. You can also buy fresh belly from the butcher, but choose one that is already cleaned to make your work easier.

I choose the brisket because it gives the soup a good taste and because I like the combination of meat and belly. I always scald the meat and belly to remove the strong smell from the belly and get rid of the blood from the beef. You can either throw away the vegetables that will boil with your belly, or you can pass them with a blender and put them back in the soup. They are usually removed or stored for another dish.

You can also reduce the amount of cream and replace it with fatter yogurt for an easier option. If belly soup is not to your taste, you can also try my recipe for radautean soup. It is made with chicken instead of beef belly and is really delicious. Serve this hot belly soup with hot peppers, sour cream, horseradish, vinegar and garlic. It is my favorite soup and I like to prepare it for holidays or special occasions. It always makes a sensation among the guests, all asking for the second portion.


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.





A recipe for gourmets: garlic soup

Garlic soup it is a food not very common. Although it doesn't look like it, it's very tasty and sophisticated, and it deserves all the ladies' attention. You will always impress your knowledge when you serve it garlic soup freshly prepared. Try the recipe we propose to you.


1. Carefully clean the nettles and clean them of the stalks, then scald them in enough water with a pinch of salt until they soften.

2. Chop the onion and garlic finely and sauté until translucent, then add the grated celery and diced potatoes.

3. Add 2-3 liters of water and salt, then let the nettle soup boil until you can penetrate the potato with a fork (8-10 minutes).

4. After the vegetables have boiled, add the scalded nettles and the broth, mix and leave the nettle soup for 5 minutes on medium heat, before adding the larch.

5. If you are preparing a fasting nettle soup, after adding the larch the soup can be served.

6. If you prefer an even more filling soup and do not fast, serve it with boiled egg and a tablespoon of cream per serving.


The belly bought from the store, pre-cooked and cut into slices, is left to thaw. I put 4 liters of cold water in a large pot, I added the vegetables (parsley, 1 carrot and celery) cut into large pieces, bay leaf, pepper and beef bone. I foamed from time to time. I strained the soup obtained and washed the pot in which it boiled.

I heated 2 tablespoons of oil in the pot and added the remaining 1/2 grated carrot and 1/2 grated red pepper. I hardened them until they softened, about 5 minutes. I poured strained soup over them and 2 tablespoons of high salt. Then I added the well drained belly and the hot pepper cut into slices.

I left it to boil, over medium heat.

I checked the belly to be boiled and I turned the fire to minimum, so that the soup does not boil. I poured the cream into a bowl and dissolved it with 5 tablespoons of hot soup, over which I added a few tablespoons of vinegar. I then slowly poured it into the soup pot, stirring with the polish during this time, so that the soup does not cheese.

I rubbed the crushed garlic cloves with a little salt and poured a soup polish over them. I poured the juice obtained in the soup pot through a thick strainer (the tea strainer), which I then dipped a little in the soup and I rubbed the garlic to leave all the flavor..I left it on the fire for another 5 minutes (still small fire) and then I put the lid on and let it cool.

Serve hot with extra hot peppers and possibly vinegar for those who want to add it.


Here's what you need to do to prepare fasting leurda soup!

Leurda (Allium ursinum) is characterized by a strong garlic flavor, which is why it is also known as wild garlic or bear garlic. The healing properties of this plant are well known, due to the high level of substances beneficial to the body: vitamins A and C, iron, copper, sodium, calcium and phosphorus. In addition to all this, it also contains allicin, a substance with antiviral properties.

Leurda will help you detoxify your body, because it acts on the digestive system. If you want to enjoy the results of eating wild garlic in a different form than that of salad, prepare a fasting soup.

Preparation time: Ten minutes
Cooking time: 40 minutes
Total time: 50 minutes
Preparation method: boiling
Recipe difficulty: average

Ingredients needed to prepare fasting leurda soup:

The method of preparing fasting leurda soup is as follows:

Chop the onions, grate the carrots and fry them in a pan with hot oil until they change color slightly.

Then, wash the greens well, cut them into strips and chop the tomatoes and zucchini into cubes. In a pot, put two liters of water and leave it on the fire until it boils. Add the onion and hardened carrots, let it boil for five minutes, then add the leurda, loboda and zucchini.

Salt to taste and wait about 15 minutes. It's time to put the rice and diced tomatoes. Let the fasting leurda soup boil until the rice softens, after which you can serve it.



Comments:

  1. Fenrisar

    I, sorry, but I propose to go certainly by another way.

  2. Isaac

    In my opinion, they are wrong. I am able to prove it. Write to me in PM.



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