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Bean soup

Bean soup


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Considered one of the oldest cultivated vegetables, the grain has been appreciated since antiquity for its nutritional value. It is rich in protein, carbohydrates and an appreciable content of vitamins A, B and C.

The cooking time depends a lot on the period in which it was harvested. If it is harvested later, the grain will have to be peeled after keeping it in warm water for some time. I had beans picked quite early, fragile, without skins, which had been frozen after harvest.

  • 300 gr frozen beans
  • 1 carrot
  • 1 onion
  • 1 piece of parsnips
  • 1/2 red bell pepper
  • 1 potato
  • salt
  • ground black pepper
  • cabbage juice
  • 250 gr frozen tomatoes
  • sweet Boya
  • lovage
  • 2 tablespoons oil

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Bean soup:

In half a liter of cold water put the frozen beans and boil them in half.

In the hot oil, heat the diced carrot, then the finely chopped onion, the diced parsnip, then the diced bell pepper. When the vegetables have softened, add the tomatoes, let them soften for a few minutes and add enough water to cover the vegetables. and to overcome them a little. After it boils a few, add the diced potato. Leave it for 10 minutes and put the beans together with the water in which it boiled. Boil as needed to soften the vegetables and add the cabbage juice to taste, boiled separately in a bowl, ground pepper, paprika, salt if needed. Before stopping the fire, put the larch.


Should there be another people with as much variety as we have? That from one village to another and from one house to another the habit changes and each housewife puts on the plate her secret alchemical skill. Today I present you three "cucuiete" recipes accompanied by many variations on the theme. I chose them from an endless list because they have that seductive something for the taste buds.

The first recipe from the latest acquisition for the Gastroart library - the volume CULINA - RODICA, Cookbook, Bucharest 1913 brings, in the end, a surprise.

Beef or chicken broth, wash well, cover with water after stirring, froth, add salt and vegetables: parsley, celery, parsnips, carrots, potatoes and a whole onion (or two onions soaked in shell oven with all). When it boils, strain it. To make only soup, fill with cold water if the broth is eaten, fill it with hot water. In the strained soup put: noodles, noodles, rice, dumplings, etc. For example: grate a large potato, cleaned and washed over it, break a whole egg and chew the mixture well with a fork, when it is well done, crush it in the boiling soup, chew it in a clockwise direction.
P.S .: if you make it with baked onions, on the stock technique, know that the liquid will change its color, becoming slightly browner.
P.S.S.: I tried the soup with mashed potatoes. It's good, the potatoes bring the fried ones over which you break an egg to lick on the dough, but their texture is very soft. Held in liquid, they are soaked in soup. I will try a version with small dumplings from the same mixture to which I will add a little flour to bind it.
An ode to fresh herbs, from those that grow on you wonder where, is presented to us by Mihai Lupescu in the volume "From the Romanian Peasant's Kitchen" (ed. Paideia 2000). Subsistence food.


Beef soup with beans

& # 8211 700 g diced beef

& # 8211 2-3 tablespoons fresh larch

& # 8211 2 tablespoons fresh parsley

& # 8211 sour cream + hot peppers (for serving)

Method of preparation

Fill a pot with cold water, add 2 teaspoons of salt and pieces of beef. Put the pot on low to medium heat and cook the meat for about an hour and a half. While boiling, remove the foam formed on the surface. When the meat can be pierced with a fork, add finely chopped onion, carrots, celery and parsnips cut into small cubes. Cover the pot partially, reduce the heat a little (the soup should not boil in large pots) and cook for another 15 minutes or until the roots are half cooked. Add the potatoes and chopped peppers and cook the soup for another 10 minutes. Add the beans, cleaned of pods and peel, tomato juice and borscht boiled before. Boil the beef soup for another 10 minutes, then turn off the heat, add the larch and parsley and cover the pot with a lid. Serve hot beef soup with sour cream and hot peppers. If you do not have beans, you can replace it with the same amount of green beans or peas.


Meatball soup & # 8211 video recipe

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

Meatball soup is one of my favorite soups. I really like this soup, slightly sour, with lots of greens and served with a little sour cream. A madness! Meatball soup is easy to make, it's healthy and light, especially if you use low-fat beef. This meatball soup recipe is my mother's. He did it quite often for us, but especially he did it for every big holiday.

I don't remember having a holiday without my mother making us meatball soup or tripe soup. They were the two soups we ate with the greatest pleasure, although we were not the most edible children. Like my mother, I do not use rice in this recipe, neither in periods nor in soup. That's how I got used to it and that's how I like it. Of course you can add rice to meat for meatballs, approx. 100 grams or even directly in the soup.

Personally, I don't like rice in soups, and putting it in the meat can break the meatballs, so I omit it and prefer soup without rice. To sour the soup, I use borscht, but you can also add vinegar or lemon juice. To give the soup even more flavor, I like to boil a few beef bones first, but it's not mandatory. It can be done Meatball soup and without beef bones. For meatballs, the secret is to use lean meat, the fatter the meat, the more likely you are to break the meatballs.

Another secret would be not to overdo it with onions, a large amount of onion in the composition makes the meatballs fall apart. The same goes for rice. As a vegetable, put in the soup what you like. Celery, carrots, parsnips, bell peppers, potatoes, green beans, peas, tomatoes, zucchini. When the soup is ready, sprinkle a lot of greens. Serve the soup with hot peppers and sour cream. For another delicious and healthy recipe, I invite you to try my recipe chicken soup with noodles. It is absolutely wonderful!


Vegetable soup with borscht and rice is a simple and delicious recipe. For this soup recipe you need 2 potatoes and 100 g of rice. In a 4 l pot put 5 lg of oil, when heated add onion, carrots, celery and donut finely chopped or grated.

Let it cook for 5 minutes then add 4 l of diced potatoes. When it boils, put the washed rice in 3 waters. Let it boil for 10-15 minutes. Mix the sour cream with 2 yolks and the borscht sachet, add hot liquid from the pot and mix well so as not to cheese the composition. Pour over the soup, let it boil for 2-3 minutes, add more salt and pepper to taste

Vegetable soup with borscht and rice is served with chopped parsley and garlic toast.


Top 3 soup recipes. The simplest and tastiest meal. You must try

In this article we will present the most popular recipes for an absolutely divine soup.

Tripe soup

Ingredients: 4 liters of water 1 kg frozen or fresh belly 3 pieces of beef broth 3 large onions 1 celery 1 parsnip 3 carrots 2-3 bay leaves 1 tablespoon black peppercorns 4 teaspoons salt

Ingredients for straightening the soup: 5 egg yolks 350 ml cream (30% fat) 1 large head of garlic 1 grated carrot and hardened vinegar

Ingredients for serving: vinegar, hot peppers, bread and cream

Preparation: 1. Wash the belly well and then boil it together with the beef broth. When it starts to froth, clean it with a whisk. The belly soup is recommended to boil over low heat, so as not to decrease.

Meanwhile, peel the vegetables, wash and add to the soup, along with a few peppercorns and salt.

Separately, clean the garlic, wash and grind. Then beat the eggs well, mix with salt and ground pepper and garlic cream.

After boiling the belly and beef broth, remove from the pot with the vegetables and leave to cool. The belly and the meat on the broth are cut into thin strips. Put in the soup and simmer for another 5 minutes.

The fire is stopped and the composition of eggs and cream is poured, stirring so that no lumps form. Serve with mujdei, cream and parsley.

Meatball soup

Ingredients for the soup: 3 liters of water 2 diced onions 1 celery 1 parsnip 2 carrots 1 medium potato 1 bell pepper 1 bunch of green parsley 1 bunch of larch ½ liter of borscht or cabbage juice / vinegar / lemon juice 500 ml tomato juice or 3 fresh tomatoes, peeled salt, pepper

Ingredients for meatballs: 600 g minced beef or pork 1 medium-sized onion 1 egg

1 teaspoon dried thyme, chopped salt, paprika, freshly ground pepper flour

Cut the vegetables into cubes over which water is added and bring to a boil.

In the meantime you can make the hairs. Peel an onion and finely chop it. Put the minced meat in a bowl over which add the onion, the previously washed rice, the oil, the egg and the parsley. Season with salt and pepper to taste and mix until a homogeneous composition is obtained. From this composition are formed hairpins, preferably as small as possible.

After the vegetables are almost cooked, add the meatballs and season with salt and borscht. Let it boil for about 20 minutes, then put in the soup and tomato juice. When the soup is cooked, add the greens. It can be served with sour cream or hot peppers.

Radauti soup

Ingredients for the soup: 4 liters of water 1 kg chicken (thighs and breast) 1 celery 2 parsley roots 3 carrots 2 large onions 2 bell peppers 1 bunch parsley

Ingredients for kneading soup: 200 ml sour cream 2 egg yolks 4 cloves garlic vinegar salt

Slice the chicken into cold water with salt and, from the moment it starts to boil, take the foam whenever it appears.

Peel and cut the vegetables into smaller pieces and then, after the foam disappears, add them to the pot with the chicken pieces.

Leave everything to boil until the meat and vegetables are penetrated. Then, the meat is removed and left to cool a little, the vegetables can be used for any other culinary preparation, and the juice is strained.

The strained juice is put back in the pot and straightened with the cream mixed with the yolks. Now cut the chicken into thin strips and add to the pot. Boil everything for another boil.

Serve hot, with a surplus of sour cream and hot peppers. It is a traditional recipe that is served in all areas of the country!


Fake belly soup

In a 4-5 l pot, heat 3 tablespoons of vegetable oil. Add onion and bacon. Stir and simmer for 7 minutes.

Wash, clean and chop a red bell pepper.

Put 2 carrots on the large grater.

Add the carrot and bell pepper to the pan. Put a teaspoon of salt and mix.

Wash and then break into 1 kg strips of Pleurotus mushrooms.

Add the mushroom slices to the pan and stir.

Cover with hot water. Add a teaspoon of thyme, mix and put the lid on. Boil for 25 minutes.

Set the lid aside, stir and turn off the heat.
In a large bowl put 400 g of sour cream, 4 egg yolks, 5 cloves of crushed garlic and a teaspoon of salt.

Then add 10 tablespoons of the hot juice one at a time. Stir after each polish with hot juice.

Pour the juice obtained into the soup pot and mix.

Serve the right soup with vinegar and / or fresh sour cream. For hot taste enthusiasts you can also choose some hot peppers.


1 kg bone-in lamb, 6 bundles of green onions, 1 bunch of dill, 150 g rice, 2 large lemons or borscht to taste, 3 eggs, 3 stalks of celery celery, pepper salt

For the Greek lamb soup, wash the lamb well and cut it into pieces, then boil it in 3 liters of boiling water. Take the foam that forms until it no longer accumulates on top. Turn on the heat, partially cover the pot and let it boil for about an hour.

If you make soup with entrails, they are removed after boiling and cut into pieces, and the soup is strained. If you use other pieces of meat, leave them as they are. Peel a squash, grate it and cut it into small pieces. Put it in the soup, along with the dill (washed and chopped).

Leave for a few minutes, then add the washed and drained rice. When the rice has boiled, add the salt soup. Stop the fire. Beat the eggs in a bowl, along with the juice of the three lemons. Take a polish from the hot soup and gradually incorporate it into the mixture of eggs and lemon juice. Do this until the mixture reaches a temperature close to that of the pot. Slowly pour the sauce back into the pot.

If you were careful to stop the fire and slowly incorporated hot soup, the eggs will not "bake", and the soup will get a uniform white color. Serve the soup with a little ground pepper on top.


Recipe for chicken soup with rice and broth

For the recipe for chicken soup with lemon and rice we can use either a whole chicken or a few pieces of chicken with bone. If we use whole chicken, that's fine. Put the chopped onion and parsley in the bowl with the minced meat.

Soup recipe with lemon, rice and meat. Add 2 tablespoons of raw, washed rice. Creamy Chicken Soup with Rice Arlecchino & # 8211 Recipes by. Arlecchino Riso Scotti - 250ml milk - 200ml sweet cream for cooking - 4 tablespoons flour. A chicken soup with vegetables and noodles is prepared quickly and easily, without too much effort, and the result is always a tasty and full of flavor!

Greek chicken soup with lemon and eggs & # 8211 kitchen4bu. When the vegetables are soft, add the rice. When the chicken is cooked, we take it out of the soup and the soup in which it has.


How to make pre-cooked frozen belly soup?

After thawing, I put the belly noodles in a large bowl and rinsed them in several cold waters. They must be white and odorless. I drained them well in a strainer and added them to the filtered soup. I put the pot back on the fire and brought it to a boil. Belly noodles, being already pre-cooked, do not need more than 20-30 minutes of boiling.

What vegetables are put in the belly soup?

Until the soup came to a boil again, I grated a carrot on a fine grater and placed it in a saucepan with 1 tablespoon of oil. I simmered the carrot for 10 minutes, stirring constantly. This process intensifies its color, sweet taste and aroma and softens it well.

I added the grated and hardened carrot to the soup and let it boil for another 15 minutes. What a flour the carrot gave him! The carrot was grated so finely that it disintegrated completely in the soup.


Why it is good to boil the hair for the hairs first

Rice, as a rule, absorbs a lot of liquid, and if it is not well hydrated before, it can extract moisture from the meat, and the meatballs will not come out tender, but very strong. The rice is boiled for a few minutes together with an onion and hot water or, for an extra taste, a soup in which meat bones have been boiled before can be added instead of water.

Borscht, if you prefer, as well as tomato juice, is added near the end of the preparation, because if they are added at the beginning of cooking, the vegetables in the acidic medium can remain strong and uncooked properly.

For an extra flavor, you can add a finely chopped hot pepper to the meatball soup, right from the beginning of cooking.

Photo source: Shutterstock.com

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