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Veal soup with berries

Veal soup with berries


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That is a kind of simplified peasant with new beans and green peas. I just boiled new beans for the winter [I put it in the freezer], one of those with buttery beans. I thought of making a peasant soup that turned into only grains !!!! I prepared this goodness soup at the Philips Multicooker

  • 500 gr veal
  • 500 grams of beans - [boiled]
  • 250 gr green peas [frozen]
  • 2 onions
  • 2 tomatoes
  • 2 carrots
  • 2 was dafin
  • 1 parsley root
  • 1 large slice celery root
  • 1 green leustean twig
  • 1 gogosar
  • salt
  • pepper
  • green parsley

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Veal soup with beans:


  1. The veal is washed and cut into cubes.

  2. Wash, clean and wash the vegetables again.

  3. Onions, donuts and roots are cut into cubes, and carrots into rounds.

  4. Put 2 l of water, vegetables, bay leaves and meat in the bowl of the cooking machine.

  5. Sarati.

  6. Set the cooking program for one hour.

  7. After an hour, add the peas, beans [I had boiled beforehand].

  8. Also now add the finely chopped tomatoes and the larch branch.

  9. Boil for a maximum of 10 minutes.

  10. Remove the larch twig - it doesn't taste too strong.

  11. Taste and season with salt if necessary and pepper.

  12. Serve the soup with green parsley on top.

  13. Good appetite !!!

Tips sites

1

Next to the soup put hot peppers, green onions, radishes.

2

If you want, serve at the table and snmantana.


Bean meal, per minute

Everyone rushes, running from home to work and back, shopping in the markets or in the market, between two tram or subway stations. Walking, on a walk, without a specific goal, is practiced less and less often. On a walk in the open air, in the evening, we don't even remember when we were last. Good luck with the night of museums, if we go out again, to make our souls happy. Music, theater or film performances during the week have disappeared from the calendar of many. Our children gather in front of the block, at a password, remembering the last time they and their parents and / or grandparents went to the green grass. Holidays / vacations are getting shorter and more fragmented, during the holidays or a week in the mountains / at sea.

We want it, we don't want it, we have to eat more. Too often we use fried meat, less often grilled or steamed, with some vegetables put together. Boiled meat recipes for soups / soups or baked are less often approached. In the end, when it may be a bit late, we find out from our children that they don't like werewolf soup, that they don't know the taste of pea food or nettle food. We rarely get there, to prepare sweets at home.

We prefer quick recipes, but we don't always choose the most nutritious or healthy ones. We look around the pantry and choose from the pile something that can be eaten, but without adding anything extra.

We can always find the necessary time to prepare something tasty, nutritious, healthy but also quick to prepare. Everything is to be organized, the pantry and the refrigerator to be well garnished at all times. Why not give free rein to our culinary imagination?

Ingredients needed in the recipe: beans (boxes bought from the market, with ready-cooked beans), dried onions and green onions, dried garlic and green garlic, bell peppers, tomatoes, parsley and green dill, coarse salt, sunflower oil, peppercorns, leaves bay.

Alternatives to the ingredients used! You can use baked peppers put in the freezer in autumn, bell peppers and tomatoes put in the autumn in the freezer, tomato juice made in autumn (at home), cans of tomatoes in broth (bought from the market).

How do we serve the preparation? The preparation can be served as such (it can be a fasting dish) or as a garnish for already prepared meat (boiled chicken leg, for soup or stewed beef steak, baked pork chop) or pork for the winter, taken out of the jar and heated in a pan, in the lard in which they were kept.

In a saucepan, fry in sunflower oil & # 8211 1 dried onion and 2 cloves of green onion, finely chopped, 2 cloves of dried garlic and a clove of finely chopped green garlic, 1 bell pepper cut into thin pieces.

Add coarse salt and mix with a wooden spoon until the onion is soft, without browning.

Little culinary secret! Do not add water, they will leave enough liquid tomatoes and other vegetables used in the recipe.

Remove the beans from the box and wash in a few jets of cold water to remove the liquid in which it was boiled. The beans put in weak brine, in metal boxes, were boiled in pots, steamed.

The washed beans are put in a pan over the hardened vegetables and mixed for homogenization with a wooden spoon.

The beans do not need to be cooked extra. When the beans have warmed up, add the tomatoes cut into thin slices.

Add coarse salt to taste, peppercorns and bay leaves.

The composition is mixed with a wooden spoon, to homogenize and to form the food sauce.

In the pan, when the tomato sauce has already formed, add the chicken pulp, ready to boil, to heat and mix the flavors.

Sprinkle with finely chopped parsley and green dill.

The dish is served hot with a seasonal salad (lettuce, fresh cabbage, tomatoes, cucumbers, bell peppers, onions and green garlic, parsley and larch, coarse salt, olive oil, apple cider vinegar and honey / balsamic vinegar / juice). Lemon).

A box of cold, cold beer or a box of black beer, at room temperature, will make a special dinner.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Writing the recipe took me longer than preparing it and even serving the meal. Dare to invent recipes and / or innovate on the recipes of the most experienced. Give up some words that are incomprehensible to me & # 8211 I don & # 8211; t know how to cook. In my mind there are only words like & # 8211 I don't want to cook. And don't forget the old ancestral saying & # 8211 need to teach you.


Soups and broths

Soup recipes, soup recipes, soup and soup recipes in pictures, meatball soup, belly soup, beef soup, Radauti soup, all kinds of soup recipes, chicken soup recipe, how to make chicken soup , chicken soup with noodles, chicken soup with dumplings


Smoked bean soup with tarragon

One of the best soups in Romanian gastronomy is smoked bean soup, slightly sour and perfect with tarragon flavors. After the bean soup in the bread, we decided to try this option as well. It is so floury and consistent that you no longer need a main course! We serve it, obligatorily, with a red onion salad.

(for 6 servings / for 6 servings)

  • 250 grams of beans / 250 grams of beans
  • 1 kg smoked ribs / 1 kg smoked ribs
  • 1 onion
  • 1 carrot / 1 carrot
  • 1 root parsnip / 1 parsnip
  • 2 pieces celery celery / 2 celery sticks
  • 1 teaspoon salt / 1 teaspoon salt
  • 1 cup pepper and tomato paste / 1 cup tomatoes and peppers sauce
  • 3 tablespoons vinegar / 3 tablespoons vinegar
  • 2 tablespoons tarragon / 2 tablespoons tarragon

Wash the beans and leave them in the water for 2-3 hours. Then, pour the beans into the Tefal One Pot and add 2 liters of water. Select the cooking mode for the vegetables for 30 minutes. After the time expires, depressurize the pot and add the ribs cut into pieces and salt (add salt depending on how salty the chosen meat is). We choose the "Soup" mode and cook for 10 minutes. Then add the diced vegetables and tomato and pepper paste. We choose the "Soup" mode again for 20 minutes. At the end add the vinegar and finely chopped tarragon.

Bean soup with tarragon and smoked ribs

One of the best soups in Romanian gastronomy. So much flour and consistency that you no longer need a main course. We serve it, mandatory, with a red onion salad. Try also beans soup in bread.

Wash the beans and leave them in the water for 2-3 hours. Subsequently, pour the beans into the Tefal One Pot and add 2 liters of water. Select the cooking mode for vegetables for 30 minutes. After the time expires, depressurize the pot and add the ribs cut into pieces and salt (add salt depending on how salty the chosen meat is). Choose the & # 8222Soup & # 8221 mode and cook for 10 minutes. Then add the diced vegetables and tomato and pepper paste. Choose the & # 8222Soup & # 8221 mode again for 20 minutes. At the end add the vinegar and finely chopped tarragon.


Tripe soup

Although it requires more time and effort to prepare, if you want to enjoy belly soup to the fullest of its organoleptic valences, it is advisable to buy uncooked belly (found at butchers). The pre-cooked and frozen belly on the market has lost its taste through the processing process.
The belly is cleaned of skin, washed, cut into suitable pieces and rubbed well with cornstarch or large (coarse) salt and vinegar. It is left in the evening in cold water in which a bag of bicarbonate is placed, which has the role of neutralizing the acid (gastric juice) retained by the abdominal muscles.


We start by putting the bones to boil, over a high heat, with a little salt and we watch that as it boils, we remove the foam well. Boiling the bones for a long enough time to leave the taste is "the job" at the belly soup.
Recover the belly from the water with baking soda and wash it well in 2-3 cold waters, then add it over the bones on the fire.
After 1.5-2 hours, during which time it boiled over high heat, the bones are removed, because it is useless to keep them on the fire, leaving only the belly to boil for another 2-3 good hours. From time to time as the water decreases it fills up.
In the last hour add the cleaned onions, parsnips, parsley root, celery and 2 carrots, all whole. Put a tablespoon of peppercorns and bay leaves.
When the belly is boiled, remove and strain the juice so that we retain everything, including the peppercorns.
Cut the belly into thin strips like noodles and put them back in the strained juice, which is on the fire again.
If you want the soup to be creamier, grind or blend the cooked vegetables and additives in the juice.
Grate the third carrot and put it in a hot pan with two tablespoons of oil for 5 minutes, until it leaves its orange color.
To straighten the soup, prepare well-beaten eggs with sour cream, clean the garlic clove and soak it in cold water.
Add the grated carrot and passed through the hot oil, which gives that attractive color, characteristic of belly soup.


Put the sauce immediately after the grated carrot and turn off the heat. It must be said that the mujdeiu put at this moment is only a precursor of the mujdeiu with which everyone ennobles their soup when serving it.
We take a polish or two with the juice and we put over the cream and well homogenized eggs, in order to raise their temperature, we mix once more and we add everything in the pot. This successfully binds the soup, avoiding adding directly the mixture of sour cream and eggs in the hot juice that would definitely lead to the "cheese" effect.
By the way, it would be interesting to say that the mixture of sour cream-eggs and possibly flour or starch with which a multitude of soups are baked, is called liezon and comes from the French "liaison" which means connection.
Add salt and - possibly - ground pepper according to your preferences.
The soup is not soured with vinegar while it is on the fire or at the end. Vinegar can cheese your cream. The sourness of the soup is made by everyone as they wish, in their own plate.
It would be good for them, both aesthetically and tastefully, if you add a red and pickled donut, diced or noodles.
Serve hot, with pickled and hot peppers, as, at hand, you must have sour cream, garlic, vinegar, horseradish, according to everyone's taste and preferences.
Enjoy your meal!


AVOCADO SALAD with MAYONNAISE as in 1890 in the version of KEREI CALITA


You couldn't even imagine how refined the tastes in terms of gastronomy were in Old Bucharest at the end of the 19th century! KERA CALITA from Locanta Jariștea amazes us with a recipe that, around 1890, did not seem at all an exotic one for the ladies of good family, used to go to the market with the carriage & # 8230 „At the end of the 19th century there were simpler carriages and less elegant than the carts of Vienna that housed in the square of the National Theater they were called Herasca after the first place of parking, across the road from the church of Good Friday Herasca.

While the gentlemen with watermelons and sticks walked around, the ladies, at home, arranged the pantry for the winter by filling the gulls with all sorts of cans such as avocado salad with mayonnaise.


Instructions

Low fasting beans, fasting has come and meatless food is important during this period, and beans are one of the richest vegetables in protein and other properties that are essential for the body.

The beans are usually put to swell in water the night before, but if they are fresh, they are put without swelling directly during cooking. Discard the water in which the beans have been overnight and wash well, then let it boil in two or three boils and throw the water on it. Meanwhile, cut the onion into cubes, carrots and peppers as well and put them in a saucepan. Pour oil and simmer for a few minutes to change the color of the onion. Add the paprika and mix well by pouring a small cup of water. The scalded beans are put in the pan and filled with water about 3 times. Boil over high heat and at the first boil, reduce the stove slowly. When the beans are almost cooked, salt and season and boil until the sauce binds (I crushed the beans a little) flavoring with a bay leaf. Serve with pickles or sour cabbage and you can optionally pour pumpkin oil on top. Have a good appetite and an easy fast!


Diet for a healthy liver - What foods to eat and what to avoid

It is allowed to eat all types of low-fat meat. It can be beef, beef, rabbit meat, turkey meat, chicken. This meat can be eaten boiled, ground, in the form of a meal.

Liver food recipes liver dishes recipes are stroganoff of liver food recipes beef, steam knives, lump meat, sausages. It is also allowed to eat uncooked dumplings with lean meat.

Recommended seafood for consumption are fresh oysters, squid, liver treatment gill recipes, lean fish, sometimes salmon or salmon.

Dairy products. In small portions you can eat non-sharp varieties of cheese, low-calorie cream. It is recommended to use clots with a low fat or bold content when cooking potatoes or with cream. Menus for liver patients Preparation of food for liver patients Carneaslaba, beef, veal or poultry, is used without scratches or skin, cut into pieces, slices or chopped.

It is prepared by boiling in water or steam placed on a strainer in a bowl with water or in special pots for steaming. Boil the steaks in water or oil. They can be easily browned in the oven, to obtain an appetizing appearance, without liver recipes but crust.

Grilled, it is prepared without fat.

  1. Effective methods for treating worms
  2. Liver Diet Recipes | Annotated recipes
  3. Recipes Liver diet I understand that it would be very effective in curing chronic hepatitis b.
  4. Liver food recipes. BOOK - Tasty Recipes For Hepatitis
  5. Basically in the kitchen Hepatitis, liver diet - 72 recipes The recipes on this page are recommended for both liver disease and chronic inflammation of the bile ducts.
  6. The food is served on the table in the form of heat, the tea for detoxification of the colon eat about five times a day.

You can eat lazy dumplings, puddings, cheesecakes. Bakery products. If a patient has liver disease, he can only eat rye and bran bread. When you eat wheat bread, you must first dry it or take the biscuits out of it. Patients with liver disease may also consume galette cookies, dry biscuits, any other types of unaltered, low-calorie cakes.

Among the pies, preference should be given to low-calorie pastry products: meat, fish, vegetables or fruit pies. Vegetable dishes.

For diseases of the digestive system will be useful carrots, potatoes, squash, squash, cauliflower, green peas, Chinese cabbage. The person should know that he has some restrictions, but not to cure giardiasis like a cloister and not to be frustrated. It is important to avoid alcohol. Evidence and arguments are provided in the literature that the evolution of liver disease is accelerating in the case of alcohol consumption.

Commercial foods that have hepatic diet recipes and dyes should be avoided. Basically, a liver patient should benefit from a diet as natural as possible.

These vegetables can be boiled, ground, made into soups, mashed potatoes, soufflés, casseroles, salads. Fruit and berry dishes. You can eat apples of sour, ripe or fresh varieties.

Daily consumption of bananas should not exceed 1 per day. Pure forests and fruits are used in the preparation of fruit compote with sugar substitutes.

Patients with hematochromatosis should not eat pomegranate. Permitted dose - 2 whites and a half of yolk. You can prepare them in the form of a boiled and steamed omelet.


SOUP WITH BEEF AND VEGETABLES

A very good soup! Easy to prepare, just be patient because this type of meat boils harder. Veal and a few vegetables can make a wonderful soup. Tasty, sour, straight with sour cream, it's really what you want for lunch.

INGREDIENT:

600 g of veal
3 large carrots
1 small celery root & # 8211
1 parsnip root
1 parsley root
1 small red bell pepper (kapia or donut)
1 mana beans beans
2-3 bunches of cauliflower
1 small zucchini
1 large white onion
1 clove garlic
lovage
salt
peppercorns
juice from 2 lemons (500 ml borscht or sour corcoduse juice)

To be served:
green parsley
sour cream

We clean the meat from the skins and cut it into cubes.

Cut all vegetables into cubes, except onions and cauliflower.

Boil the meat, taking care to take the foam as many times as necessary. When it is almost cooked, add the vegetables in the order in which they need more cooking time: carrots, parsley, celery, parsnips, bean pods, onions, garlic, and after 10 minutes add the zucchini, cauliflower, potatoes, but also a few peppercorns.

When we notice that the potatoes have boiled, add the lemon juice (or borscht / sour corcoduse juice & # 8211 previously boiled), larch and salt.

Boil for another 5-10 minutes and you're done!
Serve hot soup with green parsley and sour cream.
Good appetite!


Tripe soup

Ingredients for a 10 liter pot:
Beef belly 2 Kg
Beef with bone 500 g
Fresh sour cream 600 g
Yolks 10 pcs
Carrot 5 pcs
Onions 2 pcs
Red bell pepper 1 pc
Celery 1/2 pcs
Parsley 2 pcs
Black peppercorns 2 tsp
Bay leaves 5 pcs
Salt 2-3 teaspoons

Recipe video TRIPE SOUP lower:

Boil the belly (cleaned and washed) and the meat together with 2 teaspoons of salt.

Take the foam until it no longer forms.

Peel the vegetables. Leave them whole and add them to the pot. Add the bay leaves and peppercorns.

Let it boil with the lid on for 1.5-2 hours.
When ready, remove the vegetables to a bowl. We will chop the carrots and peppers and use them in the soup.

Remove the belly and the meat and let it cool a bit so you can chop them.

Strain the juice and boil the pot again with the strained juice.

We cut the belly into thin strips and the meat into small cubes.

Carrots are cut into rounds or cubes according to preference.

Put the meat, belly and chopped carrots back in the pot. Add the finely chopped pepper.

Mix in a bowl 3-4 cloves of crushed garlic with 2-3 tablespoons of vinegar and a pinch of hot juice from the pot.

Turn over in the pot and stir.

When it starts to boil, prepare the cream mixed with the yolks in a large bowl.

Put a pinch of hot juice and mix.

You need to add as much hot juice powder from the pot to equalize the temperatures so that the cream does not cheese when we put it in the pot. When you have put enough polish in the juice, pour everything into the pot.

Serve hot with sour cream and hot pepper.
Eat in moderation!


Video: Κρεατόσουπα με λαχανικά. Άκης Πετρετζίκης (May 2022).


Comments:

  1. Orestes

    Excellent and timely response.

  2. Ingall

    This is the sentence simply incomparable)

  3. Abraha

    In general, when you see this, a thought comes to mind, but it’s so simple, why couldn’t I come up with it?



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