Traditional recipes

Sweet potato soup with mushrooms and smoked meat

Sweet potato soup with mushrooms and smoked meat

Wash the meat and cut it into the right pieces.

Onions and peppers are cleaned, washed and finely chopped, then put them in oil.

Add the sliced ​​carrot, the mustard seeds, the pieces of meat.

Put the ground mushrooms, then plain water, bay leaf, salt and pepper to taste, let it boil until the fork penetrates easily into the meat.

We put the tomatoes passed through the robot, we boil a few more.

Add the sweet potatoes cut into pieces, let them boil for another 15 minutes on the right heat.

Sprinkle with chopped greens, turn off the heat, cover the pot and let the flavors combine for a few minutes, then serve.

Good appetite!


Smoked potato soup

Smoked potato soup from: potatoes, onions, celery, carrots, peppers, tomatoes, sausage, larch.

Ingredient:

  • 4 potatoes
  • an onion
  • a slice of celery root
  • a carrot
  • a bell pepper
  • 3 tomatoes in broth
  • a smoked sausage
  • 500 ml of cabbage juice
  • 2 tablespoons oil
  • lovage

Method of preparation:

Put the browned sausage in oil. Remove and put the grated carrot in the same oil, to harden.

When soaked, add the celery, onion, bell pepper - cleaned, washed and cut & # 8211 and leave to harden for a minute, then pour water.

Let it boil for 10 minutes, add the diced potatoes and cook for another 20 minutes.

Meanwhile, boil the cabbage juice and pour over the potatoes with the tomatoes and sausages. Let it cook for another 5 minutes. Bring the soup to the table with the larch.


121 European recipes and other thoughts.

There is no point in going into details about barley that many sellers do not even know they have on the shelf. But I can tell you that it is of three kinds: wheat, barley and millet, but the most used by the Poles is barley. And I seriously abuse it: in a lot of soups and vegetable dishes. They are great specialists in its preparation, but more than that, the most used vegetables from them are mushrooms, so a combination of the two should not surprise anyone. I built the most typical Polish mushroom and barley soup and I was very pleased with the result. But now I am left with a full bag and I will have to look for more delicious recipes based on hulled barley and & # 8220slefuit & # 8221. The soup is special, different from the ones I was used to, so a change was welcome!

For 2.2 liters of water we need:

500 g mushrooms (Champignon)
1 large carrot
1 parsnip or parsley
1 onion
2 beef cubes
& # 189 cane barley barbs
2 potatoes
Salt pepper
1 link green parsley


Potato soup with scrambled eggs

Potato soup with scrambled eggs

Potato soup with scrambled eggs

INGREDIENTS

  1. 6 pink potatoes
  2. 3-4 carrots
  3. 2 parsley
  4. 1/2 celery
  5. 2 tomatoes
  6. 1/2 red bell pepper
  7. 1 large onion
  8. 4 cloves of garlic
  9. sunflower oil for hardening
  10. 1 bunch of parsley leaves
  11. 2-3 eggs for rags
  12. salt
  13. pepper, thyme

Preparation: Potato soup with scrambled eggs

Peel the roots (carrots, parsley and celery), wash, cut into the desired shape and boil with 3 liters of cold water. When the foam rises above it, it is collected and thrown away. When necessary, top up with warm water.
Meanwhile, the other vegetables are being prepared. Peel an onion and garlic, wash it, cut it into small pieces and lightly fry it, until it softens, add enough oil over low heat.
Wash the bell pepper, clean the stalks and seeds, then cut the julienne and also fry with the onion and garlic.
Wash the tomatoes, cut them into cubes and put them in a frying pan with the other vegetables. Keep the pan on low heat until the liquid left by the tomatoes drops a little.
Peel the potatoes, wash them, cut them into cubes and add them to the pot with the roots. After 2-3 boils, add the hardened vegetables.
Leave the soup to boil for two or three more minutes and in the meantime pick the parsley leaves, wash and chop.
Mix the eggs with a pinch of salt and pepper and then add & rdquo & icircn thread & rdquo & icircn the soup which is almost ready. Let the soup boil for another 3-4 minutes, then season with: salt, pepper and thyme, sprinkle with chopped parsley, put the lid on and remove the pot from the heat.
Leave the soup, with the lid on, for another 10-15 minutes, so that it rests and then it can be served.
Whoever wants, can combine the soup with a hot, fresh or pickled pepper & vinegar.


TASTES.

A classic Romanian recipe, suitable for winter.
It is made with floured potatoes (white) and ribs, sausages or smoked bacon.We also need onions, oil, carrots, celery, tomato sauce, pepper paste, dill, pepper, paprika.
We cut the meat into slices (I had the peasant ham) and then lightly brown it in oil, on both sides. Add and sauté the finely chopped onion, over low heat, without browning, add the paprika, then put the carrot and grated celery on a small grater, mix a little, then add a cup of hot water. When we think the onion is cooked, we put the peeled potatoes and cut them into bigger cubes, we pour more water to cover the potatoes and we boil them over a low heat, so that they do not remain raw and so that they release their starch in the sauce. When they are almost ready, add salt, pepper paste, tomato sauce, pepper, dried dill.
The food comes out better if from this moment we put it in the preheated oven, uncovered, the water evaporates and the sauce is formed.
It is delicious hot, with pickles.
It is made while eating hot, because reheating is no longer so good.

4 comments:

On the wings of spring
March 8 smoothly descends
And in his eyes
It brings you good luck and happiness! Dear me, Just me :)

On the wings of spring
March 8 smoothly descends
And in his eyes
It brings you good luck and happiness! Dear me, Just me :)

Thanks, Just me, it's a beautiful wish. I wish you to be happy!

Good for you!! I like what I read, what I see. what taste after reading: D

(I've seen at least one of the recipes copied to another blog, is that normal? Recipes borrow like this.)


Smoked potato soup

Smoked potato soup. Today I propose a potato soup with sour smoke with cabbage juice specific to the cold season. Personally, this smoked potato soup reminds me of my childhood, because my grandmother used to make it very often in winter, when cabbage juice and smoked pork were plentiful. You can use any preferred smoked meat with bone (scallop, ciolan, rib, etc.)

Ingredients smoked potato soup:

  • 5 large potatoes (620 g)
  • 600 g smoked pork meat
  • 1 red pepper (100 g)
  • 40 g celery
  • 20 g parsnips
  • 1 onion (120 g)
  • 3 teaspoons tomato paste-40 g
  • 1 carrot (60 g)
  • cabbage juice (350 ml)
  • parsley
  • salt pepper
  • 3 l of water.

Preparation of smoked potato soup:

Peel the potatoes, celery, parsnips, onions, carrots, bell peppers and seeds, wash them well with cold water and cut them into cubes. We leave the potatoes in a bowl in cold water, because we will use them after the meat is cooked and we do not want them to darken in the meantime. Put 3 liters of water and pork in a saucepan, put it on the right heat, let it boil.When it starts to boil, take the foam, let it boil for another 15 minutes until we add the celery, onion, carrot, parsnip, pepper and let it simmer for about 1 hour. When the meat comes off the bone easily, it means it is cooked. We take it out, leave it to cool a bit, cut it into cubes and put it back in the pot.Put the potatoes and the 3 teaspoons of tomato paste and let it boil for another 20 minutes. Cabbage juice can be added according to preference (approximately one cup-350 ml of cabbage juice, if we do not have borscht can be used). Let it boil for another 5 minutes, then sprinkle with freshly chopped parsley, salt (if you use cabbage juice pay attention to the amount of salt) and pepper to taste.

Complexity Preparation time Nr. servings
low 2 hours 8 servings

GOOD APPETITE!

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Top Kitchen with Lavi

- potatoes - potatoes
- Onions - onions
- carrots - carrot
- parsnips - parsnips
- tarhon - tarragon
- a smoked steak or any other smoked meat - A smoked ham or any other smoked meat
- 100 g sour cream - 100 g cream
- 4 yolks - 4 egg yolks
- a red pepper - A red pepper

Saute onions, carrots, parsnips and peppers in 2-3 tablespoons of olive oil.

Fry onion, carrot, parsnip and pepper in 2-3 tablespoons of olive oil.


Add the chopped smoked ciolan. I also put the remaining bone to taste.

Add chopped smoked ham. I put the bone for the taste.


Cover with water, add the potatoes and let the meat boil well.

Cover with water, add potatoes and let it simmer the meat.


When the meat is cooked, make a mixture of egg yolk and sour cream, which we add to the soup for consistency.

When meat is cooked make a mixture of egg yolk and cream and add in soup for consistency.


At the end add salt and tarragon to taste.

Finally add salt and tarragon to taste.

Bon appetit!


  • 500 g minced meat
  • 300 g mushrooms mushrooms
  • 800 ml vegetable soup
  • 200 g melted cheese
  • 1 link green onion
  • paprika
  • salt and pepper
  1. Clean the mushrooms and wash them well, then cut them into quarters and the small ones in half.
  2. Peel an onion, wash it and slice it
  3. In hot oil, fry the minced meat until it becomes crumbly and season with salt, pepper and paprika.
  4. Add the mushrooms and green onions and cook lightly
  5. Pour vegetable broth over it and let it boil a little
  6. Reduce heat and add melted cheese.
  7. Let it melt by stirring, but do not boil.
  8. Match the taste of salt and pepper
  9. Serve hot.

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Method of preparation

We clean and wash the vegetables. We put the roots (carrot, parsley, celery) on the large grater. We cut the onion into scales, the peppers into cubes and we chop the garlic.

Put a 5L pot on the fire, add the oil and let it heat up. We put in turn: onions, after approx. 2 & rsquo, add the roots and garlic, mix and leave to harden about 5 & rsquo then add the peppers and potatoes. Season, mix and heat everything together for another 5 & rsquo. Over the vegetables add 4L of hot water, or bone broth as preferred and let it boil for another 30 & rsquo; Before 5 & rsquo to put out the fire, add the Baneasa noodles. At the end, season if necessary and serve the soup with chopped green parsley on top.

Cauliflower soup

We unwrap the cauliflower in small bunches, wash it with more water and leave it in a strainer,

Vegetable cream soup

All the vegetables are boiled in water to cover them. When they have boiled, remove them from the water with the help


SMOKED POTATO SOUP

- 1 dried onion, of medium size
- 1 bunch of green onions
- 2 carrots
- smoked ciolan, but any smoking works (I PUT 'SCARITA'. that's what it's called with a little fat)
- 2-3 potatoes
- borscht or cabbage juice
- 1 bunch of larch, fresh or dried
- salt to taste

Finely chop the green and dried onions, cut the carrots into rounds. They ride together,

When the meat is almost cooked, add the potatoes, cut the pieces and let them boil.
At the end add the borscht (I used cabbage juice), boiled separately.
After a few boils, set aside and let cool slightly and sprinkle with larch.


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