Saturday, December 15, 2012

Soups and Stews


In our country and in the world, usually for the first course of soup or give čorbe.One are nutritious and beneficial influence on digestion. The soup has more species. Mainly divided into clear soups and spicy soup supe.Bistre of various meat and can be with or without cartridge refill. The main requirements for cooking clear soup are these: clear soups to meat must be well uhranjenog beast, because of lean meat, soup can be delicious or never strong.


Soups must be to put the early morning, as the general rule for their preparation, to cook slowly and for a long time, over low heat for approximately 3-4 hours. During colder days, homemakers can cook larger quantities of clear soup which will serve as the basis for various filling. It also plays a very important role and vegetables to be placed in the pot supu.Treba down to 1 hour before lunch, because if the vegetables in the soup cook for a long time, it can blur. Soup should not foam. All proteins from meat, in the form of foam, collects on the surface of the pot and therefore needs to be removed. The amount of water for the soup is determined by the quantity of meat. To 1/2 pounds of beef is put 2 liters of cold water, starting at the same time that the soup uvriti.

Green connection that is put into the soup should contain: 1 carrot, 1 parsley root, 1 parsnip root. You can put a little celery, a piece of sweet cabbage, leeks waist part 1, 1 chopped roasted onion, nkrupnog pepper, salt, tomato or 1/2 tablespoons canned tomato and parsley leaves. Green can be the first to fry grease, and when released rosy color, put it in the soup. And put it in a pot and raw meat. fried green soup will get particularly nice color and undoubtedly in particular ukus.Ako soup beef put more chicken, rooster or slack of turkeys, geese or ducks, vultures will be much better and jača.Za beef soup meat should be taken of: breast, eyelid, or kicking ribića.Supa can cook and other parts of cattle, but the soup was not clear, and therefore avoid, especially for bujone.Supe of bones, tongue, veal and poultry culm banks are weak, pale and thin. To enhance, in ukuvavaju them as napkins, grits, rice and crowned ječam.Pored addition, the soup is seasoned with egg yolk, sour cream or juice limuna.Ostale soup seasoned se.Što not for the soup and they have many kinds . They can be made of various meat and green or just meat and only zeleni.Čorbe can be burned or browned flour, and seasoned with a spicy nezapržene browned flour and finally the nezapržene and nezačinjene.Čorbe nezapržavaju get that strength and so that the sour cream, which is usually seasoned broth, flour and whip the little hand over the soup in the pot with a half-hour before ručak.Ovo flour with sour cream left to boil soup in several puta.Tek then spiced soup, sour cream again or just yolk and lemon limuna.Tvrdi that this way works better prepared soups on the stomach than zapržene soup. Meat soup prepared from various kinds of meat: poultry, cattle, calves, lambs, piglets, wildlife, fish, snails, etc.. Soups can be made of various vegetables brašnavog, such as beans, lentils, peas or krompir.Te soups do not have to put them brown zaprškom.U vegetables cut into cubes, KOTURIĆ, waist, noodles and vegetables from the žumance.Čorbe can be prepared in a way that will put vegetables are produced in them cut into cubes, KOTURIĆ, strands, or strips, which will be pre-pass, and then descend into soups čorbu.I among a large section occupy cold soups, any vegetable or fruit, which the characteristics of some foreign kuhinja.Međutim, and here are the cold soup juice. There are soups with one part alcohol, such as beer and wine diluted in a small volume.

Hearty soup with vegetables
It is necessary:

First 50 g of beef for stew,
Second 2 The set of vegetable soup
3rd The set list parsley,
4th salt, pepper, a little fat.

Separate the meat from the bones. Scrape the carrots and cut into slices. On the low-fat fry carrots and bones. Cut the meat into cubes, fry briefly with water and pour over carrots. Other vegetable soup and clean cut. Primiješajte the soup. Cover and cook the meat tender. Remove the bones. Season with salt and pepper and cook a little more. Parsley wash, wipe, naseckajte before serving and sprinkle on the soup.

Cream of Mushroom Soup
It is necessary:

First 500 grams of mushrooms,
Second 1 onion,
3rd 1 liter of clear soups,
4th 200 g cream,
5th salt and pepper
6th 2 tablespoons oil
7th 2 tablespoons finely-chopped, peršunovog leaves.

Wash mushrooms and dry out, so take a couple of medium-sized pieces and set aside strani.Preostale mushrooms cut into cubes. Clean the onions and finely chop, and fry it in a little oil, then add the mushrooms and sauté for 30 minutes. Allow to cool and puree izmiksirajte.Sjedinite mushroom soup and put it on a moderate fire to boil. Season with salt and pepper, remove from heat, and after ten minutes pour in the broth, cream unbeaten and lightly stir. Eventually dosolite.Pečurke that you have cut into thin slices, and add them to supu.Ukrasite finely cut parsley leaves.

Vegetable Soup
It is necessary:

First 1 more green ties,
Second 1 large celery root,
3rd 1/2 celery do list,
4th 1 onion,
5th 2 tablespoons oil
6th 100 grams of pea,
7th two medium potatoes,
8th 2 green sweet peppers,
9th 2 small kohlrabi,
10th salt and pepper.

Vegetables, celery root, kohlrabi and potato peel, wash and cut into cubes. Wash peppers, cleaned of stems and cut into cubes. Peel the onion and cut it into cubes and sauté in hot oil. Add the vegetables and sauté until all the vegetables are tender. Stir frequently and if necessary, add a little water. Peel the potatoes and cut into small cubes. Pour water into steamed vegetables, add the peas and cook for all of twenty minutes.Then insert the diced potatoes and cook for about twenty minutes. Towards the end of cooking soup season to taste. Now add the celery leaves.

Beef soup with tomato
Kilogram of beef from the chest washed, then cut into small pieces as for stew. In a saucepan put a tablespoon of fat, two bowls finely sliced ​​onions and beef arranged. All small fry, as needed onions become soft, pour water, add salt and add a few ripe tomatoes and cut. This soup cook until the meat is tender. Just before lunch, pour the soup in the court in which the will to serve, put the meat into it, the more seasoned to taste, and tomatoes in a strainer and collect prognječiti him a bit of prepared soup.

Homemade soup with semolina dumplings
It is necessary:

First About 600 gr. meat (half beef and half chicken or chicken)
Second If you have a place and a hollow bone,
3rd 1 bunch green (carrot, parsley and paštrmak white or green),
4th 1 small celery,
5th 1 small Onion cut in half and toasted on the stove,
6th 2-3 small potatoes peeled,
7th salt, peppercorns 5-6.

Wash meat, cut into small pieces, pour cold water and put to boil. Be sure to remove the foam with a spoon.Then add the above ingredients. Reduce to a lower temperature and cook for about 2 sata.Posolite quietly soup to your liking. Strain said. Arrange meat and vegetables on a plate and posolite.Supu zakuvajte with noodles or dumplings.
Dumplings: 1 egg white whisk with a fork. Add žumance.Izmešati and add 3 tablespoons of grits. Gently stir and leave for about 5 min. After that, the boiling soup dumplings cook up small, small spoon to remove each time you supu.Meso dipped in various sauces to serve with horseradish or tomato sauce: In the pan pour a little on it and Zejtin fry 2 VARJAČIĆ brašna.Brašno must not burn. Pour 3 dcl.kuvanog tomatoes and water as needed. Density sauce with water and determine how much you love. Posolite.Ren: 1 large ren cleaned nastrugati the fine grater salt, add 1 tablespoon cider vinegar, 1 teaspoon granulated sugar and stir in a little vode.Sve.

Beef Soup
And of beef meat can make a good soup. Beef is the only beef older. Beef soup meat will be completed in a shorter time than soup made from beef meat, just will not be as bright as beef soup. Add the meat in a pot of cold water, add a variety of green to be placed in all other clear supe.Zatim cook soup on the stove. When the meat is quite soft, drain the soup into another pot, but not all, would not become dried meat, until lunch should be kept in a shed. Otherwise it would be dry and tasteless. Since mseo beef broth makes the color gives it a beef, this soup should be painted roasted carrots. In a saucepan put a tablespoon of fat, add three or four of grated carrot on the boards, and fry until the fat becomes dark red. Roasted carrots, pour the soup boil a short time, then get out of the pot on the stove near the soup slegne.U this soup as napkins, zakuvavaju the liver dumplings or semolina. When quite young beef, soup is usually dull and drained because the soup should cook up geršlu, rice or grits. In addition, in this case, and soup seasoned sour cream and egg yolk.

French Vegetable Soup (serves 6)
It is necessary:

First 20 g of white beans,
Second 25 g of beans,
3rd 2 red peppers fresh,
4th 2 zucchini, 4 potatoes,
5th 1 onion,
6th 15 g of brown beans,
7th 1 sprig of basil, salt, pepper,
8th 1 cube instant soups, 4 tomatoes,
9th 4 cloves of garlic,
10th 1 teaspoon tomato jam,
11th 8 tablespoons of fine olive oil
12th 4 slices white bread,
13th 10 g of grated cheese.

Soak the beans overnight. The next day, move to fresh water and boil for 1.5 hours. Peel the onion and chop it. Other vegetables cleaned and cut into pieces. Just leave the tomatoes whole. The cooked beans add other vegetables, washed basil, salt, pepper and namrvljenu instant soup. When the soup boils again, reduce the heat, cover and simmer for 30-45 minutes. Meanwhile, wash the tomatoes. Commas them crosswise, place in boiling water, then immediately remove the peel. Peel the garlic and tomatoes with a crunch into a puree. Stir in the tomato jam and then little by little malsinovog 6 tablespoons oil. Season with salt and pepper. Chop the remaining tomatoes and add to the soup. White bread, cut into thin slices, then to tape and even the dice. Fry the remaining oil. Good soup with salt and pepper. Serve the soup in bowls of fried bread cubes, tomato sauce and grated cheese, that everyone gets a taste.

Green Soup
It is necessary:

First 1 more carrots
Second 1 kohlrabi,
3rd 200 g. potatoes,
4th 1 parsley root,
5th 5 tablespoons oil
6th 50 g.pirinča,
7th 1 cube Chicken soup or Vegeta
8th salt, green parsley.

Carrots, kohlrabi, parsley potatoes and clean, cut into small cubes and fry in oil. Add rice, chicken soup cube or Vegeta, a little salt and pour water and cook until tender. Finally stir in the parsley.

Sweden soup
It is necessary:

First 1.5 kg. beef soup (with bones)
Second 2-3 large carrots,
3rd 1 white turnip,
4th 1 parsnip,
5th 1/2 large celery root,
6th 5 grains of juniper (juniper),
7th 2 onions, bay leaf,
8th 2 waist leek, salt,
9th 8-10 potatoes, parsley leaves.

The steward meat in cold water. Add peeled and chopped onions and leeks. After half an hour, place the blueberries, salt and pepper. Let the soup cook for a total of one hour. Then remove the meat, remove the bones and put back into the soup. Clean root vegetables, cut them into chunks and add to the soup. Stir in the bay leaf. Cook for another hour. Peel the potatoes, cut into cubes and stir in the last ten minutes. Check the taste. Before serving, add the chopped parsley.

Quick onion soup
It is necessary:

First more onion,
Second more carrot,
3rd cube of chicken soup
4th handful of noodles in soup
5th parsley.

Onions sliced ​​brisket and cleaned and sliced ​​into thin slices carrots descend into pints of water and cook for ten minutes, then add the bouillon cube and cook for another ten minutes. Cook up the noodles and sprinkle with chopped parsley.

Cream of potato soup
It is necessary:

First 500 g potatoes,
Second 100 g celery root,
3rd 500 ml of clear soups,
4th salt, pepper, a spoonful of butter,
5th carrots, 200 ml cream,
6th ties arc.

Potatoes and celery root, clean, finely chop, wash and cook for about 20 minutes in an instant soup.Carrots, cleaned, washed and cut into fine matchsticks. Gently saute in butter no more than 5 minutes.Potatoes and celery in the soup rinse, then add cream and everything slowly warmed. Season with salt and pepper soup. Onions, wash and cut it into thin slices. Ready-to-serve soup garnished with carrots and chopped onions.

Beef broth
It is necessary:

First 800 g. boneless beef,
Second 2-3 carrots,
3rd 1-2 parsley root,
4th onion,
5th 100 g. peas,
6th egg, a cup of sour cream or yogurt
7th salt, pepper, spice, vegetable
8th parsley,
9th bucket of strong brandy, oil.

Meat and vegetables should be finely chopped, cook covered for a little oil and water. Pour into hot, add the brandy and cook until soft. Towards the end, add salt, vegetable seasoning, ground pepper. Shortly before serving stir in the egg scrambled with sour cream or yogurt and sprinkle with chopped parsley leaves.

Green pea soup
Quarter pound young krunjenog wash peas. In a saucepan put a tablespoon of fat, so fat when well heated, add half a head finely chopped onion. When half the onion then fried, add the peas and onions and fry it with until it softens. The roasted beans to put a tablespoon of flour, fry it, pour the soup bone, salt, add the list of spices and broth and continue to cook. Before lunch spice up the yolk, sour cream and lemon juice.

Tomato soup
It is necessary:

First 2 tablespoons oil
Second one tablespoon of flour,
3rd pint of cooked tomatoes,
4th onion and some celery,
5th so.

Fry in hot oil, flour, pour the tomatoes and water as needed.
Add onion and celery. When a boil, reduce and cook over low heat for about 30 minutes. Add salt to taste and cook up the noodles or flakes and sprinkle with chopped parsley.

Carrot Soup
It is necessary:

First 2 tablespoons oil
Second 1 onion,
3rd 2 tablespoons peršunovog lists
4th 800 g carrot, trimmed,
5th 2.5 oz of sour cream,
6th juice of 1 lemon, salt, pepper,
7th 1.2 l of clear vegetable soup,
8th crouton.

Heat the oil and saute the finely chopped onion until it softens and becomes translucent. Add finely chopped carrots and cook for about ten minutes. Season with salt and pepper, pour the soup and let it boil.Reduce heat, cover and cook the court about 20 minutes, until carrots are tender. Mix and broth slowly zagrijevati again being careful not to boil. Add parsley, cream and lemon juice. Sprinkle crouton and serve immediately.

Cauliflower soup
Larger head cauliflower, or several smaller, cleaned of external leaves and roots, washed, put in a pot of water in which the values ​​and cook. In a saucepan put a spoonful of sour cream or fat, add two spoons of flour and fry it, but remain bright boje.Dodati boiled and strained cauliflower, stir it with browned flour and pour in beef broth, soup bones or the water in which cauliflower pond. In separate bowl 2 egg yolks and sour cream one decilitre. On the mixed eggs and cream, little by little, pour the broth, stirring constantly to eggs should not coagulated.

CAULIFLOWER SOUP

Fry in oil VARJAČIĆ flour and 1 grated carrot. Add the water and land on flowers chopped cauliflower. Add a little salt and pepper seasoning. When cooked, seasoned with 1 egg yolk with a little milk or sour cream

SOUP yoghurt

In bowl pour 1 liter. jogurta.posoliti of your ukusu.Dodati finely chopped garlic to taste, finely chopped fresh cucumber, 1 teaspoon sugar, chopped dill and parsley and a little oil. Mix all the ingredients and let it cool.

CHEESE SOUP
Needed: 150 g, cheese, 1-2 cheese in triangles, oil, flour, soup cubes, 1 sour cream, parsley, sautéed cubes of bread.
Fry in a little oil 1 spoon of flour, pour the water and add the dice supe.Kada boil then add grated 100 gr.cheese triangles and 1-2 fused sira.Malo boil. Season according to your taste and add 1 to the end of the sour cream and finely chopped parsley. When serving the dish, add finely chopped diced cheese and fried bread cubes.

Mushroom soup

Needed: a bit of butter, 1 onion or chives 1 ply, 250-300 gr. mushrooms (oyster or button mushrooms), a little flour, soup cube or cube of mushroom soup, spice, pepper, sour cream or milk, chopped parsley.
At some butter fry finely chopped onion and add finely chopped mushrooms.
Couple pieces, to make them whole pieces, prodinstati until liquid evaporates released by mushrooms. Add 1 VARJAČIĆ brašna.Naliti water and added a simple cube of soup or soup cube pečuraka.Malo pepper and spice on the potrebi.Kuvati quietly for half an hour. Towards the end add 1 dl of milk and 2 tablespoons sour pavlake.Posuti with chopped parsley. In the picture is a soup with oyster mushroom.

SPINACH SOUP

Ingredients: 300 gr. cleaned spinach, tablespoon oil, VARJAČIĆ flour, 1 clove of garlic, 1 small onion, salt, soup cube or seasoning, sour cream and one egg.
Fry in hot oil, a little flour and pour water into it, add finely chopped garlic and onion, chopped spinach, soup cube.
When the soup is cooked, seasoned with one egg mixed with two tablespoons of sour cream.

ICE SOUP
Material: a blob of butter, 2 waist leeks, 500 g of potato, onion, a clove of garlic, 100 gr sour cream, parsley, celery, salt, pepper, ice cubes and a quart of milk.
Preparation: All vegetables cleaned, washed and cut. Prodinstati the butter a few minutes and pour ¾ l of water, and when it boils, reduce the heat and cook for 45 minutes. Towards the end of cooking, season with salt and pepper. Remove from the heat and stir in milk and cream. Allow to cool and leave in the refrigerator. Before serving put 2-3 ice cubes sprinkled with chopped parsley and celery.

Broccoli soup

Recipe for seven

Preparation time: 45 minutes

1 cup chopped onion
1/2 cup grated celery
2 tablespoons margarine
1 cup water
1/3 cup rice
1/8 teaspoon pepper
1/2 teaspoon salt
6 cups broccoli
3 cups milk

Instructions for preparation:
First On margarine saute celery and onions until soft.
Second Pour the water, rice, salt and pepper, cover and let cook for 10 minutes.
3rd In the meantime, cook the broccoli until they soften a bit. Switch to the soup and continue cooking for 10 minutes or until rice is cooked.
4th A little cool, pour into a blender and mix with milk.
5th Warm gently and serve.

Pumpkin Soup

The soup is excellent and worth a little effort that requires a prescription. Even if it's hot in the kitchen.

Ingredients:

1 pumpkin (about 1 kg)
1 onion, chopped
1 tablespoon freshly grated ginger
3 tablespoons butter
3 cups chicken broth
1-2 cups of water, if necessary
salt and pepper
sour cream

Instructions for preparation:

First Pumpkin in half lengthwise. Remove seeds. Place in prepared pan for baking. Bake 40 minutes or until it is very soft. Allow to cool.

Second When completely cool, scarify the meat from the skin.

3rd While dumbbell baked with butter over low heat for about 5 minutes saute onion and ginger. Add the broth and let it cook slowly for 10 minutes.

4th Add dumbbell, move all together in a blender and make a puree. Add enough water to achieve desired consistency. Season with salt and pepper.

5-Türer in a pot and heat on medium heat.

6.Poslužite with cream.

Pumpkin soup

Ingredients for 6-8 servings:

* One pound pumpkin, peeled and large dice on isešene
* 1.25 liters of broth (you can do this by 1.25 to 2.5 liters of water to put bouillon, salt and pepper)
* Council onion
* Teaspoon ground nutmeg
* Olive oil (but only to cover the bottom of the court)
* Cream
* A little chopped fresh parsley

Preparation:

Heat the olive oil and add the finely chopped onion. Stir until softened, then add the broth and pumpkin.Cook over low heat, covered for about 25 minutes until the pumpkin aka softens.
Then add a teaspoon of nutmeg. Then mash it all (or izblendirati) and converted into pottage.
Pour into a clean container pottage. Mix on low heat until completely heated.

Seviranje:

How pumpkin soup has a fantastic orange color, best to serve from the deep white bowl.
Just before serving pour the soup spoon of sour cream in center of each plate and sprinkle with the chopped parsley.

Storage:
It is kept in the refrigerator, covered for. It is possible to freeze, but only without the sour cream.

Reheating:
It is possible, even in the notoriously microwave.

Zagorje soup

Zagorje cuisine specialty


Ingredients:
For 4 people:
15 dg cured meat
5 dg cooked ham
5 dg smoked bacon
10 dg mushrooms
1 onion
20 dg potatoes
2 fresh tomatoes
1 pepper
1 tablespoon flour
1 dl sour cream
2 sprigs of parsley
5 tablespoons oil
salt and pepper


Description:
Fry the chopped onions in 3 tablespoons heated oil. Add smoked meat, ham and bacon cut into cubes. Then add the sliced ​​bell peppers, mushrooms and tomatoes. Altogether simmer ten minutes. Pour over boiling water and add the potatoes cut into cubes. Cook until all ingredients are soft. On the remaining oil, fry the flour and blend the soup zapržak. When the soup boil, season with salt and pepper, remove from heat and mix in the cream. Before serving, sprinkle with chopped parsley.

BEEF SOUP (Serves 6)

INGREDIENTS:

75 g of beef with bones
1.5 liters of water
1 small onion
4 g of carrots
2 g of celery with leaves
4 g of parsley root with leaves
Vegeta, salt,
4-5 peppercorns

PREPARATION:

Put meat washed in lukewarm water, and add water boil, pepper, carrots, parsley and celery root, celery leaf and twig. Cut the onion in half, and it along with shell overdo the hob and also add to the soup. Simmer covered for about 2 hours. Halfway through cooking, add salt. When the meat has softened add a little cold water and let the soup rest for a few minutes. Then remove the meat from the soup, and the soup drain through the thick sieve. Before serving, bring to boil the strained soup, and in her ukuhajte if desired, homemade noodles, žličnjake of semolina or other accessory for the soup. Finally, add the chopped parsley soup.

TIP: To get a true and hearty soup clear, beautiful golden yellow color with attractive tiny sparkling droplets of fat on the surface, ensure that it is cooked on a low heat, and little to boiling. If you want to flesh all of their "strength and value" left in the soup, it should be put to cook in cold water, and if you want the meat moist and tender, it is placed in boiling water.

Lamb soup

INGREDIENTS:

30 g of leg of lamb
0.5 oz oil
10 g onion
5 g of carrots
5 g of celery
5 g of fresh pepper
10 g of fresh tomatoes
2 g of garlic
5 grams of potatoes
freshly ground pepper
1 lemon
salt, pepper, parsley

PREPARATION:

Slice the meat into small cubes. In a suitable container on oil Stew finely chopped onion, add to the lamb, sprinkle with pepper, salt and garlic and briefly Stew. When the meat is almost half add the carrots and celery chopped into cubes the same size as the meat, then potatoes and fresh peppers and tomatoes blended.
Vegetables must remain crisp, not to overdo. Finally add the lemon juice and cook briefly again. Remove from stove soup and sprinkle with fresh chopped parsley.

Mushroom soup

INGREDIENTS:

1 liter of foundation (light soup)
20 g of fresh mushrooms
3 tablespoons flour
2 tablespoons sour cream
cayenne pepper
chopped parsley
Bay Leaf
thyme
pepper, a pinch of dill
spice salt

PREPARATION:
Mushrooms washed under running hot water and cook in a prepared soup stock. Add the bay leaf, parsley, thyme and pepper. From a dark roux of flour do, add some red sweet peppers and interfere with the soup.Let it cook gently for about 20 minutes. Finally we add two tablespoons of sour cream and chopped parsley.

SOUP OF ACID beet dumplings CHEESE

INGREDIENTS:

3 onions
0.5 oz oil
300 g of turkey fillet
3 cloves of garlic
1.5 liters of various vegetable soup
200 g of cottage cheese with garlic
6 drops of Tabasco
cayenne pepper
Cayenne pepper
salt

PREPARATION:

Finely chopped onion and saute garlic in hot oil. Wash turkey breast, cut into thin strips, add the onion and fry. Add the tomato puree, pickled cabbage and pour soup over the vegetables. Season with red pepper, pepper, Tabasco, and cook over low heat for 10-15 minutes. Soup served in a cup of the dough and add one tablespoon of cheese mixed with garlic. Sprinkle with red pepper.

LEEK SOUP

Ingredients for four people:

70 g of fresh leeks
30 grams of potatoes
salt and pepper
cream
40 g of shrimp
1/2 dl olive oil
1/2 lemon

PREPARATION:

Cook leeks cut into rings and chopped potatoes diced into 1.5 liters of water. It would be good in soup, add half a lemon. When quite tender leeks and potatoes are raskuha, remove the pot from the heat. Mix the vegetables along with the water in which the rice. Season and just before serving add a few drops of cream.Shrimp fry a few minutes in olive oil and add the soup before serving.

PUMPKIN SOUP

INGREDIENTS:

40 g of cleaned and sliced ​​into slices of pumpkin Salmon River
(Turk, squash, bananas ...)
2 small leeks
1 cup red lentils
2 tablespoons olive oil
parsley for garnish
salt
1 teaspoon cardamom

PREPARATION:

Gourd put into the pressure cooker, add 1 liter of water, a little salt and cook for about 15 minutes. Mix the cooked pumpkin into a puree. Wash and drain lentils. Slice the leeks into thin slices. At first the oil saute the leeks, then add the red lentils, salt, pour in hot water and cook until they soften slightly ingredients, blended and add the cooked pumpkin, spice and kardamamom garnirajte parsley.

VEGETABLE SOUP

INGREDIENTS:

3-4 carrots
cup of green peas
2-3 tomatoes
2 potatoes
20 g green beans (green beans)
little white cabbage
2-3 roses cauliflower
salt and pepper
3 tablespoons olive oil
1 tablespoon flour

PREPARATION:

This soup is made out of different vegetables. U 1/2 L of water put a carrot, some green peas, a little white cabbage, tomatoes, potatoes and green beans (green beans), and the time and place the cauliflower occasional ruzica cauliflower. When the soup boils, add salt. At the end of cooking, add zapržak 3 tablespoons olive oil tablespoons of flour, a little pepper.
Serve with pieces of fried bread.

SLAVONSKA SOUP

INGREDIENTS:

0.5 kg of potatoes
2 bell peppers
2 tomatoes
2 onions
20 g of whole wheat flour
2 tablespoons chopped parsley
1 dl oil
3 tablespoons spice-VE

PREPARATION:

Slice the onion into thin strips, other vegetables into small pieces. Stew onions in oil for 10 minutes. Add the other vegetables and with stirring over low heat for 20 minutes Stew. Add 2 1 of water and cook for 10 minutes. Razmutimo flour in water in a dense mixture with a spoon and add to the boiling soup. Boil for 10 minutes before the end of the VE-add spices and parsley.

Cheese Soup

Ham cheese soup will give a richer flavor.



Ingredients for four people:

2 l beef foundation (can beef broth cube)

20 g of ham

40 g of cheese Zdenka

salt and pepper

1/2 dl oil for frying

4 slices of bread


For the foundation:

greens soup

30 g of bovine muscle

salt and pepper


Preparation:
Preheat the foundation (if you have left over from before) or cook soup, beef cubes. If the soup has vegetables or meat, drain it. Melt the cheese in a pan, add broth slowly, and spice. When it boils, cook for another 10 minutes, then remove from heat. Meanwhile, fry ham briefly on both sides. Cut the bread into cubes.
Serve hot soup with chunks of ham in the middle Pour bread cubes.

Cream of carrot soup

Soup of carrots can offer the children.


Cream of carrot soup


Ingredients for four people:

50 g of fresh carrots

1/2 liter of water

pinch of salt

1 teaspoon sugar

2 tablespoons heavy cream


Preparation:
Clean carrots, cut into small pieces and cook in water to which you put salt and sugar. Cook for half an hour, then remove from heat and mix in the porridge.
Serve with cream.

Of celery soup

Quick and easy, especially.



Ingredients for 4 people:

1 celery

¼ leek

½ carrot

½ onion

2 cloves of garlic

1 dl white wine

1l chicken groundbreaking

2 dl cream

salt and pepper

truffle oil


Preparation:
Fry in butter chopped onions and garlic, add the celery, leeks and carrots, chopped into small cubes.
Pour wine and broth.
When a boil, cook for 10 to 20 minutes to soften vegetables.
Ispasirajte, add the cream and season.
Serve in bowls with a few drops of truffle oil.

Soup hake





Ingredients for four people:

1 kg of hake (two hake of 50 g)

1 greens soup

1 potato

1 clove of garlic

1 small red onion

1 liter of water

1 bay leaf

1 tablespoon chopped parsley

1/2 dl olive oil

slice of lemon

salt and pepper

1 tea cup of rice


Preparation:
Hake remove the entrails and wash it. Clean and chop the larger pieces of vegetable soup, potatoes, parsley, garlic and onions, and it along with hake put into the water.
Add the olive oil, add the bay leaf and lemon.
Cook for 20 minutes. Remove the hake and lemon, and the vegetables cook for 15 minutes to soften.
Then strain the broth, boil the rice and season it. Cook for another 10 minutes as the rice needs to soften.

A thick soup of broccoli and Kupnik

They began colder days, so no wonder that more and more often on the menu of dishes that will soothe and warm.



Ingredients:

20 g of dry Kupnik

20 g of peeled broccoli

12 g of bacon in one piece

Vegetable Soup

chopped fresh herbs (celery, carrots, onions)

extra virgin olive oil

salt

black pepper


Preparation:
Krupnik put soak in water all hours, drain and fry in oil with chopped herbs.
Add bacon cut into small pieces, liters vegetable soups and a pinch of salt, cover and cook on medium heat for 30 minutes from the moment the boil.
Add broccoli flowers, and continue cooking for another 10 minutes. Sprinkle generously with pepper, add a little olive oil and serve hot.

Cream of buckwheat and garlic

Buckwheat will keep you warm and melted garlic taste in your mouth. Soup ideal for cold winter days.



Ingredients:

½ cup buckwheat

1 liter of water or foundation for homemade soup

2 heads of garlic

1 tablespoon olive oil

salt and pepper

toasted whole-wheat bread in cubes or balls


Preparation:
Buckwheat wash and let it swell. Then drain and let it cook in a pint of water. Cook for about half an hour.Be careful not to raskuha. Meanwhile paddy heads of garlic lightly with olive oil and wrap in aluminum foil.Bake in the oven for about an hour. When cool, squeeze the garlic meat in the refrigerator.
Add cooked buckwheat garlic, salt, pepper and mix well with all the rest of the stock. Bring to boil again for about 10 minutes. Serve warm with the finished balls of wholemeal bread or homemade bread.

Autumn tomato soup

If you want something quick and invigorating autumn of this soup is what you are looking for!



Ingredients:

1 onion, finely chopped

1 clove garlic, finely chopped

4 cups vegetable broth

2 cups fresh, ripe, cleaned and peeled tomatoes

1 cup of tomato puree

1-2 tablespoons olive oil

fresh basil (optional)

1 tablespoon fresh oregano, chopped

½ cup small pasta

alpha-alpha sprouts for garnish

1 cup grated smoked tofu

salt and pepper


Preparation:
Onions and garlic simmering in olive oil, then add the tomatoes, tomato paste and simmer for another five minutes
Pour broth and let it cook for about 20 minutes. Add a little brown sugar, spices, and tofu. Stir.
Last 10 minutes add the pasta. When serving soup, garnish with fresh basil or alpha-alpha sprouts.

Soup for the Indian summer




Ingredients:

1 clove of garlic, a piece of

1 onion slit in half

1 parsley root, in one piece

1 small celery tailored, in one piece

1 carrot sliced ​​into rings

½ cup cooked corn kernels

1 medium sized broccoli

3 tablespoons millet

olive oil

1.5 liters vegetable broth

soy sauce (optional)

Spices for soup

celery and parsley


Preparation:
Millet simmered in olive oil for about two minutes.
Then add: garlic, onion, carrot, parsley, broccoli, boiled corn and hot stock.
When you have finished, kuhatjte about 15 minutes. Optionally dodatjte soy sauce and other spices.


Cabbage soup and cheese

Ingredients
700gr cleaned cabbage
2 leeks waist
250 g of fermented cheese
2 tablespoons fat
2 eggs
tablespoon flour
cayenne pepper
hot peppers

Preparation
Sauté the chopped leeks fat. Finely chop cabbage, salt and mash to release the juice, then add the leeks and sauté together a little more. At that add about 2 liters of water. Mix flour, cayenne pepper and a little fat to make rue that will also add to the water. Shut pepper as desired. Cook for about 20 minutes, then add the mashed cheese and cook for a minute. Enjoy!

Grated potato soup

Ingredients
300g potatoes
150g root vegetables (celery, parsnip, carrot ...)
1 egg yolk
bouillon
30g margarine
3 tablespoons milk
parsley, salt

Preparation
Obara chopped vegetables in salted water, then drain and puree it. Add the grated potatoes and bouillon cube and cover with 1.5 liters of water. Cook until potatoes are tender.

Before serving, stir in the broth and stirred another egg yolk, butter and parsley.

Bean soup

Ingredients
1/2 pounds green beans
onion
3 cloves of garlic
tablespoon flour
teaspoon cayenne pepper
oil
1 egg
vinegar
3 tablespoons cream
parsley
pepper, salt

Preparation
Fry the chopped onion in oil, then add the cleaned and grinded beans and fry some more. Stir in flour, red pepper, mashed garlic, parsley and pour water. Cook until beans are tender nice.

Towards the end of cooking, add the scrambled eggs with cream, salt and pepper. Zakiselite vinegar to taste.

Tomato soup

Ingredients
tablespoons fat or oil
onion
tablespoon flour
teaspoon cayenne pepper
cooked homemade tomato (about 2 oz) or concentrate
parsley and celery leaf
pepper, salt
Noodle soup
sour cream (optional)

Preparation
Fry the chopped onions in fat, add the flour, stir, then pour cooked homemade tomato concentrate or diluted in a liter of water, add salt and pepper. Cook until it boils. Towards the end stir in noodles and chopped parsley and celery leaf. When the noodles to soften them, soup is ready. If you wish you could take as a side dish sour cream involved.


Chicken soup

Ingredients
1-1.5 kg of chicken meat
2 onions cut into quarters
4 liters of cold water
2 carrots, cut large
2 celery (stalks and leaves, and roots and can)
handful of parsley
little thyme
salt and pepper

Preparation
Order meat and onions on the bottom of a large pot. A little on the dry fry (without oil) a little discolored.Add water and stir to UMSS and sediment from the bottom of the pan. Preheat to boiling. Impurities that rise to the surface off the spoon. Add the other ingredients. Partially cover and cook over moderate heat for about 3 hours. Drain and set aside to cool (the meat and vegetables are very tasty take out lunch). Put it in the fridge. When completely cooled, the surface appears a layer of fat. Remove the spoon.

Of course, the soup does not have to strain it. You can leave it as it is, or chopped meat and vegetables and serve such a rich soup for lunch. Strained broth can be used in many recipes.

Of French chicken broth with olives

Ingredients
Pileżeg 400g meat (preferably white)
1.5 l pileăe clear soup (soup can and cubes)
250g black olives
1 blue tomatoes
4 zucchini
4 red peppers
6 large tomatoes
1 head garlic, cut off the top
1 red onion, halved and očiđăen
1 small onion Srebrenac, chopped
100g celery, chopped
400ml tomato juice or tomato puree
100ml olive oil
bunch of oregano
bunch of basil
ties perđuna
few sprigs of thyme
2 bay leaves
salt and pepper

For the marinade
2 eena garlic, crushed
1 kađika lemon juice
1/2 kađièice cayenne pepper
1 kađika olive oil
salt and pepper

Preparation



Cut uzduţ blue tomatoes, season with salt and let stand for 20 minutes. Then obriđite so. Pomeđajte ingredients for the marinade and add the chicken. Allow to stand for 30 minutes. Heat the PSC at 230 ° C.Order in the blue tin tomatoes, zucchini, peppers, tomatoes, garlic and onion, spices salt and pepper and drizzle with olive oil, especially blue tomato. Bake for about 20 minutes. Peel the tomatoes, add the tomato puree or juice and whisk all well in blender. Peel the peppers, remove the seeds ii cut them into large chunks along with other povrţem.

2 Heat the olive oil in kađike pan on medium heat for the volume. Remove the chicken from the marinade and make a path for about 5 minutes. It is important that the meat proprţite nice to get a nice brown color.When it has cooled a bit, cut it into large chunks.

Heat the remaining oil in the pot. Add the onion and celery Srebrenac and make a path for about 5 minutes.Add tomatoes and chicken, there umuţeni soup. Warm up kljuèanja, allow to boil for 2-3 minutes and then whisk in a blender.

Return to the pot, add the chopped herbs and povrţe (oregano, basil, thyme and perđun), chicken and olives, warm up kljuèanja and immediately remove from heat. Season to taste and serve.


Cream Montasio

Montasio cheese product is a cow grazing in upper Italy, and except for a cream soup from our recipe, mature as an excellent medium for frying. Montasio soup will agree well with fried bread, sausage or mushrooms.



Ingredients for 4 people
800 ml of water
2 teaspoons Vegeta
3 egg yolks
2 teaspoons cornstarch
200 ml sour cream
300 g Montasio cheese ripened three months

Preparation
In boiling water, add Vegeta and simmer for five minutes.
Meanwhile, mix the egg yolks, cornstarch and cream.
Remove the soup from the heat and add the cream mixture, stir, stir in the cheese pieces and simmer briefly.

Serving
Serve soup prepared with fried bread with sausage or diced and fried in a pan with mushrooms or truffles.

Advice
Montasio can replace quality cheese groyerom.

Chicken soup with barley



Ingredients for 4 people
200 g chicken fillet
1 bay leaf
1 sprig of thyme
1 carrot
1 liter of water
100 g barley
1 stalk of celery
1 bunch parsley
2 chicken cubes
grated Parmesan cheese


Preparation
Chicken fillet, bay leaf, thyme and carrots put in cold water. When water boils, add the chicken cubes and cook over low heat for about 20 minutes.
Strain the broth, chicken, carrots and cut them into smaller pieces.
In procijeđenoj clear soup cook barley, which are soaked overnight in water, and chopped celery.
Towards the end of cooking, add the chicken, carrots and parsley.

Serving
Serve the soup with grated Parmesan cheese.

Advice
Instead of Parmesan soup serve with some other cheese.

French Onion Soup



Ingredients:

2 onions
8 slices French bread
200 g Emmental cheese
4 cups of broth cubes
30 g of butter
1 clove of garlic
2 dl white wine
salt and pepper

Preparation: 30 min
Caloric: high
Complexity: Medium
Servings: 4

Preparation:
In fat fry onion sliced ​​into thin rings (until it gets light yellow), garlic and bay leaf. Then dolijemo broth and white wine, salt and pepper, and cook on a low flame for a few minutes. Fry the bread slices in the pan on both sides (careful not to burn). From soup take out the bay leaf and carefully pour it into earthen jars. Top to any position on two slices of bread, sprinkle with cheese and bake in the oven at a medium level, the 200C 8-10 minutes.

Angry cream soup





Ingredients:

Angry cream supaveća onion
2 cloves of garlic
500 g carrots
1 larger one
3 tablespoons butter
3 tablespoons flour
700 ml of soup
salt, chili powder
2 egg yolks
5 tablespoons heavy cream


Method of preparation

Clean and coarsely chop the onion and garlic. Carrots washed, cleaned and cut into pieces. Apple peel, split into quarters, remove the seeds and cut into cubes.

Melt the butter in a saucepan and greater prodinstati onion. Add the carrots and apples and sauté briefly, sprinkle with flour, and fry some more Pour soup. Let it boil on a low flame and cook for about 20 minutes.

Season with salt and add chili powder or hot peppers. Blend vegetables along with the water in which the cooker, whisk the egg yolks and add to the mix, warm, but not hot soup. After that, the soup does not boil.

Pour the soup in a plate, add the cream in the middle and at the tip of a knife, stir the soup. Sprinkle to taste chili and herbs.

Cream of mushrooms

200 g mushrooms
2 onions
2-3 potatoes
salt
pepper
oil
water

Preparation: Finely chopped onion sautéed in oil to be translucent. Button mushrooms cleaned and washed well under cold running water and cut them into slices toasted add the port and continue stewing. When all the water has evaporated by a separate release button mushrooms
spoon, and pour the rest with cold water, add potatoes sectioned in pieces and let it cook for 25 - 30 minutes.
All mash in a blender, put the boil again, add the mushrooms and spoon isprzenih onion, salt, pepper to taste and serve with a crouton.

Beet soup

It is necessary:
450g beetroot
bunch parsley
bouillon
pinch of salt

Preparation:
Wash beets, fill with cold water, add the parsley and salt and put that kuva.Kad boil, peel it, puree it, dilute soup, stir again and put to boil.

Beef corba

MUST:
200 g beef
head of cauliflower
tablespoon flour
green connection
bay leaf
egg
cream
lemon juice
salt
pepper

PREPARATION:
Fry in a little oil tablespoon of flour, and pour the water. Add beef cut up into cubes, cauliflower torn the flowers, cleaned and chopped vegetables, a little pepper, bay leaf and salt. Cook until tender, and at the end of Spices beaten egg, sour cream and lemon juice.

Dutch fish soup

Needed:
750gr bass, lemon juice, 3 tablespoons instant fish stock, 3 peppercorns, 1 bay leaf, 3 cloves, lemon peel, 1 bunch of soup vegetables (carrot, leek, celery) 0.3 to 4 tablespoons oil, pepper, dried spices, 1 egg yolk 0.3 to 4 tablespoons heavy cream, finely chopped parsley.
Preparation:
Fish, clean, wash, separate the meat from the bones and skin and cut into small nuggets and dip them in lemon sokom.U 1l boiling water cook up instant soup, and add the peppercorns, bay leaves, cloves and peel limuna.Sitno cut up vegetables are added along with fish skin and kostima.Kuvati about 40 minutes and the soup procediti.Na hot oil fry the fish, pour the soup and add pepper and dried zacine.Zumance whisk the cream and add the finely chopped parsley supu.Posuti.

White Soup


Ingredients for 6 servings:

500-700 g culm banks chicken or veal cubes
3-4 carrots
2 parsley root
piece of celery
half of fresh pepper or a small
cup of brown rice
2 eggs
1/2 cup sour cream
1 lemon
4-5 peppercorns
dill
bay leaf

Preparation:

Chop vegetables and put it in the water.
When the water boils, add the meat.
Season with salt, add Vegeta to taste.
When the meat is almost cooked, add the peppers and a cup of washed rice. Pour off a little soup to cool while cooking the rest.
Whisk the eggs, add the cream and the lemon and combine with chilled soup. Remove the soup from the heat and combine all. Sprinkle with a bit of dill (optional) and add the bay leaf.
Angry cream soup




Ingredients:

Angry cream supaveća onion
2 cloves of garlic
500 g carrots
1 larger one
3 tablespoons butter
3 tablespoons flour
700 ml of soup
salt, chili powder
2 egg yolks
5 tablespoons heavy cream


Directions:

Clean and coarsely chop the onion and garlic. Carrots washed, cleaned and cut into pieces. Apple peel, split into quarters, remove the seeds and cut into cubes.

Melt the butter in a saucepan and greater prodinstati onion. Add the carrots and apples and sauté briefly, sprinkle with flour, and fry some more Pour soup. Let it boil on a low flame and cook for about 20 minutes.

Season with salt and add chili powder or hot peppers. Blend vegetables along with the water in which the cooker, whisk the egg yolks and add to the mix, warm, but not hot soup. After that, the soup does not boil.

Pour the soup in a plate, add the cream in the middle and at the tip of a knife, stir the soup. Sprinkle to taste chili and herbs.

Bey's soup





Ingredients:

small chicken
500 g veal bone
200 g fresh cabbage
root and leaf parsley
head of celery
2 medium carrots
salt, peppercorns
nutmeg


Directions:

Hen, veal bones, cabbage, celery, parsley root and carrots together put in a larger pot, fill with water and cook over low heat. If necessary, top up the water occasionally.

Strain when all soft. Hen clean the bones and skin and meat naseckajte cubes and drop into soup. I naseckajte vegetables into cubes and return to soup.
Add a little nutmeg and leave to simmer for a little bit. Finally finely chop the parsley and add to soup.

This soup is light and very pleasing to the summer heat.

Meatless soup with vegetables and soy flakes






Ingredients:

* One head of celery
* A head parsnip
* 3-4 carrots
* 1 packet of parsley

* 3 tablespoons soy flakes
* Vegetation and the
* 30-40 grams of lean fide



Directions:

All the grate and mix, parsley Finely chop and mix it all. Put the bag in the freezer, so it's ready for winter.

Soup takes about 50 grams grated mixture, 3 tablespoons soy flakes, salt and vegetation.

From ready-made mixes put about 50 grams, fry in oil, but 1 tablespoon of oil add 1.5 liter of water. When boiled, add 3 tablespoons of soy flakes and 1 tablespoon Vegeta. Bring to a boil, add 30-40 grams of lean fide and let it boil for about 10 minutes. Add salt to taste.

Midnight soup





Ingredients:

* 100 grams of rice
* 250 grams of ground beef
* 1 head finely chopped onion
* 1/2 liter of tomato juice
* 3 cups water
* Salt, pepper and dry seasoning to taste
* 1 cube of concentrated soup
* 1 teaspoon cayenne pepper
* A little oil




Directions:

A little oil fry onions, then add red pepper and minced meat.
When the meat is roasted, pour the tomatoes, water, spices and rice.
Cook for about twenty minutes until the rice does not swell and soften.
In this soup to taste can add hot peppers, and may be true of the other types of meat (lamb or beef).

Preparation time: 35 minutes
KUBANSKA SOUP






Ingredients: Cuban Soup

450 g tomatoes
450 g of pepper
100 g onions
800 g veal from leg
2 cubes of vegetable soup
100 g ground seeds of pumpkin
30 ml of palm oil
500 ml of water
1 tablespoon sunflower seed
salt and pepper
1 small hot peppers


Method of preparation

Tomatoes, peppers and onions The truth in an electric food processor, then transfer the pan to cook.
Add the meat cubes to the soup, pumpkin seeds and palm oil. All together, pour water and cook over a low temperature until the meat is cooked.

Add sunflower seeds, salt, pepper and chopped chilli pepper and cook for about 15 minutes.
Remove the meat from the soup, cut into cubes and put it back in the soup.

You can leave the meat in one piece and used separately from the broth, with vegetables as a main course.
If you do not have much time, this delicious soup you can prepare a lot quicker if you cut the meat into cubes immediately and will cook more quickly.

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