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Chicken soup with vegetable broth

Chicken soup with vegetable broth


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I was very happy when I received a bottle of vegetable broth as a gift. I had heard from my colleagues that it was very good, but I had never tasted it. I made this soup ... crazy! Especially served with onions!

  • poultry meat for soup
  • 2 onions
  • 2 carrots
  • 1 bell pepper
  • a little celery
  • spiral pasta (or noodles)
  • 1 tablespoon tomato paste
  • vegetable broth to taste
  • salt
  • pepper
  • oil
  • lovage

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken soup with vegetable broth:

Put the meat to boil. Foam is taken from time to time. Boil halfway, then add diced or grated vegetables on a large grater. Bring to the boil.

Towards the end, add the pasta, tomato paste and vegetable broth and match the taste with salt and pepper. Remove the pot from the heat, add the chopped greens and a drizzle of oil.

Serve with onions next to it.

Good appetite


Soup is a liquid preparation of vegetables, greens and vegetables and meat or fish, obtained by boiling pieces of meat, cut into small sizes with different vegetables, seasoning with various ingredients: egg, cream, yogurt, rancid obtained by browning flour from various cereals and, preferably, souring with food vinegar, borscht, lemon juice or lemon salt, tomato juice, crocodiles, greens or cabbage juice. For fasting soups, boil the meatless vegetables and add them. As a greenery, parsley is used for soups, except for the Transylvanian soups, which have tarragon specific to the area, and no greenery is added to the belly soup. [1] Belly soup is soured with food vinegar. Potroace soup is seasoned with cabbage dies. Soup in Greek it is soured with lemon.

In Turkish the well-known stew is called çorba, word derived from Arabic šorba (šarâb). The soup arrived on the table of the Romanians from a historical whim, being boiled, first, in the cauldrons and boilers of the spahii troops of the Ottoman Empire. In Moldova, the soup is usually soured with borsch obtained from the fermentation of bran and is so called, borsch. [2]


Chicken soup! Easy and quick recipe.

Joke aside, chicken soup is the main course that satisfies those who prefer soups (the broth offers taste and smell of soup), but also those who would eat something "lighter".

In other words, a chicken soup reconciles the goat and the cabbage in the house and gathers you all at the table! Here's what to do:

For this recipe you need:

  • 300-400 gr chicken
  • 3 carrots
  • 3 parsley roots
  • 1 parsnip root
  • 1 piece of celery root
  • 1 onion
  • 2-3 potatoes
  • 40 ml oil
  • 1 pepper
  • 1 cup broth (or diced tomatoes)
  • salt*
  • 5 liters of water
  • finely chopped parsley

How to prepare the chicken soup recipe?

  1. Heat the oil in a pot
  2. When heated (2-3 min) add finely chopped onion and half a teaspoon of salt *.
  3. Leave to harden for 5 minutes
  4. Now add the meat, the potatoes. carrots, parsley, parsnips, celery and peppers
  5. Add a pinch of salt * and let it harden again for 5 minutes
  6. Now add the water and cook under the lid for 50 minutes (until the meat is cooked)
  7. Put the broth and let it boil for another 10 minutes
  8. Turn off the heat, put the parsley and wait 15 minutes before serving.

The chicken broth soup recipe is ready.

In this soup you can add peas, green bean pods or cauliflower, and at the end you can sprinkle a teaspoon of dried thyme on top!

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* These ingredients are only used if your diet allows


The poultry is cleaned, washed, portioned and boiled in cold water. Froth, add salt and cook for 20-30 minutes.

Cut the vegetables into small pieces and cook in oil with a little water. It is added to the boil when the poultry meat is almost penetrated. After 7-8 minutes, add the finely chopped bell pepper, the diced cabbage, the diced potatoes and the chopped beans.

After all the ingredients are well cooked, add the peeled and sliced ​​tomatoes. Leave it on the right heat for another 10 minutes. If you chose to use noodles instead of potatoes, add it now.

Add the boiled borsch separately and adjust the taste with salt. Before serving, add finely chopped larch.


How do we prepare the leek soup recipe?

Celery, pepper and salt are boiled in a pot.

Cut the onion and carrot into cubes, cut the leeks into rounds and put them all in a little oil and half a glass of water.

After they have hardened, add them to the pot where the celery is boiling, add the tomato juice and let it boil for 15 minutes, then add the diced potatoes and the cabbage juice.

When the potatoes are almost cooked, add the rice, boil a little more, then turn off the heat and add the parsley, larch and thyme. Add borscht, lemon or vinegar to taste.

Leek soup can be served both hot and cold with a hot pepper.

That's all, our soup recipe is ready, I highly recommend you to try this recipe, you will definitely do it several times. & # 128578

I wish you more cooking and good appetite!

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.


Preparation of lamb soup with sorrel and rice & # 8211 in Transylvanian style

I chose a roomy pot (about 4-5 L) in which I boiled the lamb (large pieces) in 3 L of La Fântâna water and 2 teaspoons of salt. I waited for it to boil to collect the foam formed on the surface.

In the meantime, I peeled the vegetables and washed them. I cut the parsley and celery into small cubes. I cut the carrots into larger pieces because they are more fragile than bleach. I cut the green onion into rounds and put aside a good handful of leaves (for the end).

From my great-grandmother Buia from Sibiu, I learned that vegetable soup is tastier if it is hardened a bit. So I put in a saucepan 3 tablespoons of oil and vegetables. I put it on low heat (with a lid) and simmered the vegetables for about 5-7 minutes, stirring occasionally. This operation develops the flavors and intensifies the color of the carrots (beta-carotene, the pigment in carrots, is fat-soluble, ie it dissolves in fat).

Then I poured the contents of the saucepan into the large pot in which the bones and lamb were boiled.

After about 10 minutes I added the green onion in the pot with lamb soup (I kept some of the green tails for the end). I set the medium flame under the pot, put a lid half open and let it all boil for 45 minutes. I also added La Fântâna with water when the soup level dropped too much.

Then I put the rice and mixed well. The rice needs approx. 20 minutes of boiling.

After about 10 minutes (since I put the rice) I carefully removed the pieces of lamb with bone from the soup and left them to cool for 5 minutes. Then I carefully deboned them and cut them into suitable pieces (to fit in the spoon).

Also now I chopped the sorrel and the rest of the green onion stalks. What a taste and what aromas of spring will this sour lamb soup with sorrel!

I checked to see if the rice was cooked. Then I put the sorrel, onion tails and pieces of lamb in the soup. I immediately put out the fire under the pot.

Sour lamb soup with sorrel is almost ready! I tasted it salty and it was OK.

How to straighten lamb soup with cream and egg yolks?

Traditionally, this sour lamb soup with sorrel is seasoned with sour cream. Grilled soup with cream and yolks is very perishable and it is not recommended to keep it in the fridge for days.


17 Greek Soup Recipes - Greek Food, Adored by Romanians

Greek soup recipes with different types of meat (beef, pork, chicken, lamb). The original Greek recipe. How to cook Greek soup with meatballs and vegetables.

Greek soup has become a traditional Romanian dish, with borrowings from Greek cuisine and dairy additions.

It contains a multitude of ingredients, the main ones being egg, olive oil, cream or yogurt and lemon juice, hence the low calorie content. It is served in practically all restaurants, being perfect for lunch on a cool day.

If we talk about the origins, the Romanian Greek soup is made from the soup of the Greeks "avgolemono", cooked from chicken or lamb. So today we will present you the original recipe for Greek soup, but also some derivatives that turned out to be just as tasty!

Avgolemono - the original recipe

  • Chicken meat & # 8211 600 g
  • Water & # 8211 1 liter
  • Bay leaf & # 8211 1 pc
  • Salt & # 8211 to taste.

Avgolemono soup is made from chicken broth, while chicken itself is not used. So cook the chicken broth. Put the meat in a saucepan, add bay leaves, salt to taste and cook the broth for 25-30 minutes, removing the resulting foam. Remove the chicken from the finished broth.

Add the pasta to the broth and cook the soup until the pasta is ready & # 8211 15 minutes. Then, separately, mix the eggs, strain the lemon juice and add it to the eggs. Mix well with a whisk until smooth. Now you will need to work with both hands. Pour a little hot soup into the lemon-egg mixture and work very actively with a whisk, stirring the contents of the bowl so that the egg mass does not cut.

Pour the lemon-egg mixture into the chicken soup with a spoon and mix the soup with a whisk. Heat, but do not boil, the soup for another 5-7 minutes. The soup should thicken. Remove the soup from the heat. Pour the Greek soup into the plates and serve, decorating it with parsley leaves.

Greek chicken soup

  • 1 chicken about 1 kg
  • 1 onion
  • 2 carrots
  • 1 parsnip
  • 1 celery
  • 1 small cup of rice
  • 3 yolks
  • 150-200 grams of cream
  • the juice of two lemons
  • fresh dill and parsley
  • pepper, salt, bay leaves.

Cut the chicken into pieces and boil in 4-5 liters of water with a teaspoon of salt. As the chicken is boiling, remove the foam to obtain a clear broth. Then, after the meat has boiled, we remove the bones. Peel the onion, celery, parsnip and carrot, cut them and put them in a pot over the boiled meat. Also now we put the bay leaves. If the water has dropped, it can be filled with hot water.

When the vegetables and meat are well cooked, add the rice. In a bowl put the egg yolks, lemon juice and beat well with a fork or fork. Add the cream and mix well. We increase the temperature of the pan. We straighten the soup with this cream. Add pepper.

Chop the greens & # 8211 dill and parsley & # 8211 and put them in the soup. Put a lid on the pot and let it sit for 15-20 minutes, before serving. When serving, we add some greenery to the plate for a fresher flavor.

Youvarlakia - Greek meatball soup

  • 1 large carrot
  • 2 tablespoons oil
  • 8 l water (or chicken soup)
  • 2 eggs
  • juice of 1 lemon
  • a few sprigs of dill
  • 450 gr minced beef and pork
  • 1 small onion
  • 45 gr rice with round grain
  • 3 dill threads
  • 1 small egg
  • 80 ml of cold water
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • a few tablespoons of flour.

Start by preparing the meatballs: put the minced meat, rice, finely chopped dill, salt and pepper in a bowl, grate the onion and then squeeze the juice well. Put it over the meat, mix everything well. Add the egg and water and knead until you have a homogeneous composition.

Refrigerate the bowl until you need it. In a pan, fry the grated carrot in oil for 10 minutes. Add water or chicken soup, a little salt and bring to a boil. Form the hairs with your hands always wet in cold water. Pass all the meatballs one by one through the flour. On low heat, place the meatballs in the soup, one at a time. Put the lid half open on the pot and cook the meatballs for about 15-20 minutes, until it rises to the surface.

Beat the eggs well with the lemon juice until they become frothy. Add 3 tablespoons of hot soup over the eggs and stir continuously with the whisk. Remove the soup pot from the heat and pour the egg mixture into a thin wire. Stir constantly with a spoon in the soup.

After you have put all the composition, put the pot on low heat and leave for 10 minutes. During this time, stir often and do not let it boil. Remove the pot from the heat, season the soup with salt and sprinkle with chopped dill.

Greek pork soup

  • 2 large pork ribs and 400 g pieces of pork leg
  • 1 onion
  • 1 capsicum
  • 1 carrot
  • 1/4 celery
  • 4 tablespoons oil
  • 2 tablespoons rice
  • 4 eggs
  • 400 ml cream
  • Vinegar.

Wash the meat and simmer for an hour. Separately chop the onion, pepper and celery and sauté them in 4 tablespoons of oil over low heat, then pour them over the meat and leave until it starts to boil. Then add two tablespoons of boiled rice and let it boil.

Separately mix 4 egg yolks with 400 ml of liquid cream and 4 tablespoons of vinegar. We turn off the heat and over a mixture of eggs we pour a soup polish, then we pour everything in the soup pot and we let the fire go again. Bring to the boil, then season.

Greek beef soup

  • 1 beef broth
  • 600-700 g of beef
  • 2 onions
  • 2 carrots
  • 1 bell pepper
  • 1 small celery
  • 1 parsnip
  • 7 yolks
  • 500 g cream
  • 1 lemon
  • Salt
  • Pepper
  • 1 bunch parsley.

Put the meat to boil in a pot large enough with enough water to cover the meat. Bring to the boil for 10 minutes, then change the water. Add 5 liters of water and leave the pot covered for 1 hour on a suitable heat. Meanwhile, cut the vegetables into cubes. Remove the meat so that it can be cut and add the vegetables.

Mix the cream with the egg yolks and lemon juice. Remove from the heat source and incorporate the egg and cream mixture, stirring constantly. Season with salt and pepper. Serve with chopped parsley.

Greek soup recipe with pork, without eggs

  • Pork & # 8211 400 gr
  • Rice & # 8211 80 gr
  • Canned tomatoes & # 8211 300 gr
  • Olive oil & # 8211 50 ml
  • Cream & # 8211 100 ml
  • Feta cheese & # 8211 70 gr
  • Onions & # 8211 1 pc
  • Garlic & # 8211 4 puppies
  • Ground black pepper & # 8211 5 gr
  • Water & # 8211 2.0 l
  • Salt & # 8211 10 gr
  • Sweet peppers & # 8211 2 pcs
  • Fresh greenery & # 8211 to taste.

The pork is washed and dried with a paper towel. Cut the meat into small pieces. Take a pan, pour olive oil, put the pork. Fry over low heat until golden brown. Remove the peel from the canned tomatoes. In any convenient way, cut the tomatoes.

Add them together with their juice to the pan with the fried pork. Pour about 1.5 liters of water into the pan. Bring to the boil, cook over low heat. Peel the onion and garlic, cut them into small pieces. Put the chopped onion and garlic in a pan with heated olive oil.

Fry the onion and garlic over medium heat for about 3 minutes. Peel a squash, grate it and fry it in a pan for about 5 minutes. After 30 minutes from the start of cooking, season the Greek soup with the fried vegetables. Cook for another 10 minutes.

Add rice, salt, sprinkle with black pepper. Put on low heat, carefully pour the cream. After 10 minutes, put a piece of cheese in the Greek soup. Continue to cook the soup for another 15 minutes on low heat. Decorate it with freshly cut greens.

Greek turkey soup

Ingredient:

  • Turkey meat on the bone & # 8211 700 g
  • Celery stalk & # 8211 2 pcs
  • Onions & # 8211 1 pc
  • Black pepper - to taste
  • Salt - to taste
  • Bay leaf & # 8211 1 pc
  • Parsley & # 8211 1/2 link
  • Dill & # 8211 1/2 link
  • Water -1.5 l
  • Eggs & # 8211 2 pcs
  • Lemon -1 pc
  • Cornstarch & # 8211 1 tbsp
  • Noodles & # 8211 3 tbsp
  • Cheese - 100 grams.

For the broth, cut the turkey meat and vegetables into pieces, cover them with cold water, bring to a boil, remove the foam. Reduce heat to low, add salt and spices. Cook for 2 hours, the liquid should drop a third. Meanwhile, boil the noodles.

Strain the finished broth, pour 1 cup and set aside. Put the broth on the fire again and add the noodles. Separate the yolks from the egg whites. Beat the egg whites in a thick foam. Beat the yolks until white with a mixer. Keep beating, pour the freshly squeezed lemon juice into them.

Add the resulting mixture to the egg whites and mix gently. Carefully add the starch. Heat the broth you put aside and pour it into a thin thread in the eggs, mixing well. Then introduce the resulting mixture into the soup, stirring in one direction.

Without covering the pot with a lid, bring the soup to a boil, but do not boil. Pour in the grated cheese, season with black pepper and serve immediately.

Greek-style turkey soup, topped with sour cream

  • 2 pieces of turkey neck
  • 2 large carrots
  • 1 piece parsnip
  • 1 piece parsley root
  • ¼ medium celery
  • 1 onion
  • 1 red
  • a few pieces of broccoli
  • 150 g green peas
  • 150 g green beans
  • ½ red pepper
  • Salt
  • Caraway
  • Peppercorns and ground
  • Green parsley
  • 4-5 celery leaves and 2 celery stalks.

Prepare all the vegetables: wash, clean and cut into uniform cubes. The pod beans are cut to 4-5 cm. Chop the tomatoes, and cut 2 stalks of celery into slices. Leave whole onions, a few celery stalks, pepper slices and broccoli bunches.

Boil the turkey necks with a teaspoon of salt, a teaspoon of peppercorns and a teaspoon of cumin. Add the celery stalks, some parsley leaves, peeled onion and pepper. Fill the pot with water up to 4 liters. Let the meat boil in the pot for 60 minutes from the moment it has entered the cooking mode, collecting the foam from the surface.

Then remove the neck and bone it. Many strips of fine meat come out of it, and they will return to the soup pot at the end. Strain the juice, put it on the fire and add the chopped vegetables to it. Boil for about 15 minutes. Then add the peas, green beans and broccoli bunches. Let the soup boil for another 8 minutes. Also now add celery or larch leaves.

Greek pumpkin soup

(recipe source: bucătăraș.ro)

  • 1 zucchini
  • 1 onion
  • 1 pepper
  • 2 carrots
  • 1 parsley root
  • 1 small celery
  • 2 tablespoons rice
  • 2 yolks
  • 200 g cream
  • The juice of half a lemon
  • fresh dill
  • salt
  • 2 tablespoons oil.

Peel the vegetables and finely chop the onion and pepper. Fry in oil, then when the onion becomes translucent, add the diced roots and fry as well. Then pour 2 liters of water and let the vegetables boil. When they are half cooked, add the peeled zucchini and core (cut into cubes) and the previously washed rice.

Add salt. Boil the soup for about 10 minutes. Mix the yolks with the cream and add a little juice from the soup. Stir until smooth, then pour the whole mixture into the pot over the soup. Add chopped dill.

Greek vegetable soup

(recipe source: bucătăraș.ro)

  • 1 onion
  • 3 carrots
  • 1 parsley root
  • 1 parsnip root
  • 1/2 celery
  • 1/2 green pepper
  • 1 capsicum
  • 100 g of green pods
  • 100 g of yellow pods
  • 100 g peas
  • 3 potatoes
  • 5 tomatoes
  • 50 ml oil
  • 1 link dill
  • 1 or
  • 3-4 tablespoons cream
  • Salt and pepper - to taste.

Peel and chop the onion, carrot and fry for 2-3 minutes in oil. Pour water, add the cleaned and chopped pepper and cook for 15-20 minutes. Then add the green beans, peas and potatoes and cook for another 15-20 minutes.

When all the vegetables are cooked, add the tomatoes and cook for another 10 minutes. Match salt and pepper to taste, add dill and bring to a boil. Turn off the heat and leave to cool for 10 minutes. Mix the egg with the cream in a larger bowl.

Take one polish out of the soup and put it in the egg composition. Interfere. Then pour this content into the whole soup and mix well once more.

Greek soup with garlic

  • 400 g chicken breast
  • 300 g cream
  • 1 onion
  • 2 carrots
  • 1 parsley root
  • 1 piece small celery
  • 3 teaspoons rice
  • 2 yolks
  • 2 cloves of garlic
  • the juice of a lemon
  • green parsley
  • salt - to taste.

Boil the chicken breast in 4 liters of water together with the whole onion, celery and diced parsley root. Season with salt and simmer until the meat is cooked through. Take the pot off the heat, toss the onion and cut the meat into pieces, put it back in the soup.

Add diced carrots, crushed garlic and rice. Boil until the rice and carrots are cooked through and add the lemon juice. Mix the cream with the yolks and gradually add the hot juice until the cream reaches the soup temperature, then pour it into the pot. Season with green parsley.

Greek chicken soup with milk

  • 1 small chicken
  • 1 onion
  • 3 carrots
  • 1 parsley root
  • a piece of celery
  • 100 g of rice
  • 200 ml of milk
  • 250 gr of cream
  • 3 yolks
  • Lemon juice,
  • Salt - to taste
  • 1 bunch of parsley.

Boil the chicken in 2 liters of water, along with the whole onion, celery and parsley root, cleaned and grate. Season with salt. Then discard the onion, remove the meat and peel it. Cut it into pieces.

Put the sliced ​​meat back in the soup pot, along with the grated carrots and rice. Bring to the boil. Meanwhile, beat the yolks well, then mix with the milk. Add a little of the soup, then pour the whole composition into the soup.

You should sour the soup with lemon juice, depending on your preference. Chop the green parsley and sprinkle over the soup before serving.

Greek-style smoked soup

(source of the recipe: Laura Laurențiu)

  • 800 grams of smoked pork
  • 2 carrots cleaned, washed and cut into cubes
  • 2 onions, cleaned and finely chopped
  • 75 grams of celery root, cleaned and diced
  • 1 bell pepper, cleaned of stalks and seeds and finely chopped
  • 1 strand of chopped parsley
  • 4 yolks
  • 300 grams of 25% fat cream
  • 2 bay leaves
  • 1 tbsp fresh tarragon
  • Salt and pepper to taste
  • 3 tablespoons vinegar.

We put on the fire a pot with 5 liters of cold water. We add the smoked and bay leaves from the beginning. Bring to the boil and remove the foam formed with a spoon. After the foam is no longer formed, reduce the heat to a minimum and cover the pot with the lid, letting the smoke boil.

Then, take the smoke out of the pot, drain it well of the liquid and set it aside to cool. In the soup in the pot add the vegetables: carrots, onions, bell peppers, celery and parsley root. Boil the vegetables for 10-15 minutes, until they start to soften. The smoke is deboned and the meat is cut into cubes. Add all the meat to the pot and simmer with the vegetables for 5-6 minutes.

Turn off the heat, add salt and pepper to taste. Separately, put 4 egg yolks in a bowl and beat with the cream, together with the cream. Add one polish from the hot juice, while we are constantly beating the target. Pour the composition with cream and egg yolks over the soup left in the pot and mix well.

Add 2-3 tablespoons of vinegar to the soup. Sprinkle the soup with tarragon leaves and serve hot.

Greek soup with borscht

  • 1 kg chicken
  • 3 carrots
  • 1 parsley root
  • 1 celery
  • 3 onions
  • 100 g of rice
  • 250 g cream
  • 3 yolks
  • 1 liter of borscht
  • 1 bunch of parsley
  • 1 link of larch
  • Oil

Cut the vegetables into cubes and simmer in oil. In 4 liters of salted water, boil the sliced ​​chicken and froth as many times as needed.

Add finely chopped onion, a pinch of salt and sautéed vegetables. Meanwhile, choose the rice, wash it in more water and bring it to a boil with the meat and vegetables.

Add borscht soup to taste. Mix the beaten egg yolks with the cream, then pour into the soup and simmer for about 5 minutes. Serve with finely chopped greens.

Greek soup with lamb and yogurt

  • honey meat 850 g
  • carrots 200 g
  • parsley or parsley root 200 g
  • onion 200 g
  • green onion 200 g
  • green dill 50 g
  • oil 50 g,
  • yogurt 400 g
  • rice 75 g
  • flour 50 g
  • 3 yolks
  • lemon 100 g

Boil the meat in 3 liters of water with a little salt and froth. Carrots, parsnips, onions finely chop and fry for 5 minutes in oil, then add to soup.

Continue boiling, adding the previously washed and boiled rice, green onions and the composition of the yolks, flour and cream and boil for another 10 minutes. Add green dill, lemon juice and salt to taste and cook for another 5 minutes.

Here are 2 videos with the preparation of Greek soup step by step, by skilled local chefs:


  • Chicken escalope is easy to digest and low in fat, so you can serve it for lunch or dinner.
  • The escalope can be made with dehydrated vegetable sauce or tomatoes. You can find it in several forms, but they all have in common the base of the lemon sauce.
  • Because the sauce is flavorful enough, it is not mandatory to marinate the chicken before cooking. If you have a package already marinated in the refrigerator, you can use it.
  • If you want to prepare this recipe again, you can also use boneless chicken legs.
  • In season, you can replace onions and garlic with their green equivalents.
  • Remember that after you add the wine, you should wait for a few boils, so that it can release alcohol vapors.
  • If you like colorful dishes, you can complete the recipe with two tablespoons of broth and water, which will form a reddish and tasty sauce.
  • For extra flavor, add spices such as cloves, mustard powder, bay leaf powder, nutmeg, grated ginger, cardamom, cinnamon and / or allspice to the flour in which you roll the chicken.
  • When you keep the chicken heads warm, you can wrap them in paper towels, which will absorb the excess oil.

Suitable gaskets

  • Fresh salad
  • risotto
  • mashed potatoes
  • natural potatoes
  • Easter
  • polenta.

Meatball soup

Ingredients for meatball soup:

1 beef broth

2 tablespoons rice

2 peeled tomatoes or 1 tablespoon broth

1 glass of cream, optional

1 larch connection
For hair

500 g minced meat

2 tablespoons rice

1 tablespoon chopped parsley and dill

Method of preparation:

Mix finely chopped onion with greens, minced meat, rice, egg, salt and pepper to taste, then add the mashed potatoes and tomatoes. Homogenize and, with a wet hand, form hairs that you put on a countertop.

Wash the beef broth and boil it in three liters of water. Froth and keep on the heat until the meat boils. Take it out of the pot and keep it for another dish. Add the zucchini, peeled and diced tomatoes, rice, carrots and grate for 15 minutes.

Add the meatballs to the juice and, if necessary, salt, and keep cooking until the meatballs rise to the surface. Pour the boiled borsch separately and leave on the fire for another 10 minutes to combine the flavors. Stop the fire and sprinkle the finely chopped larch. Serve the soup, if you want, with sour cream.


6. Lentil soup is recommended for growing children due to the fact that it is a complex source of vegetable protein.


INGREDIENTS


250 g lentils
1.5 liters of water
2 suitable carrots
1 onion
1 tbsp
4 tablespoons oil
1 can of tomato pulp
Mint
parsley
pepper
croutons
salt and pepper

METHOD OF PREPARATION

Lentil cream soup - one of the most filling soups. Often associated with vegetable cream soup or pumpkin cream soup, due to its similar taste, lentil cream soup is extremely healthy and full of protein. The delicious taste of lentil soup can be obtained at home from just a few ingredients and spices. Here's how to prepare it:

Lentil Cream Soup Recipe:

Lentil cream soup can be consumed as an appetizer or main course at any time of the day. It's easy to prepare, but to make sure, we tell you below step by step the recipe for lentil cream soup!

1. Put the carrots, peeled and grated, to boil, then, after 15 minutes, add the finely chopped onion and tomatoes. Let it boil for another 15 minutes, then add the lentils, hot peppers and oil to the pot. Season everything with paprika, salt and pepper.

2. Boil for another 30-40 minutes, cool and then pass through a blender. Lentil cream soup is ready when it has formed the consistency you want. At the end, add mint and parsley and serve with croutons.



Comments:

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  2. Beverly

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  3. Nann

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  4. Machar

    the latter is very soulful!

  5. Nam

    Well, well, why is it like this? I think why not clarify this review.

  6. Del

    Wow, look, a field thing.

  7. Fenrilrajas

    Who can I ask?

  8. Lootah

    everything is needed, the good old the more



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