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First of all we take all the vegetables and prepare them.
we clean the potatoes, wash them and cut them into larger cubes.
wash the red and yellow peppers and cut them into cubes.
we clean the onion, wash it and chop it.
we clean the carrot and put it on the grater with large meshes.
we clean the tomato from the skin and cut it into pieces.
we clean the parsnip and cut it as small as possible.
in a pot of about 6-7 liters, put 3 quarters of water.
when the water starts to boil let go of the cut potatoes.
when the potatoes start to boil, add the onion, pepper, carrot and parsnip.
cover with a lid and let the soup boil over medium heat.
while the soup is boiling, we take the parsley, wash it, remove the tails and chop it.
we do the same with the larch.
when the vegetables are almost cooked, add the tomatoes and a little parsley.
we put the borsch in a separate pan, and we put it on the fire until it boils.
when the vegetables are cooked add the hot borscht.
let it boil for 4-5 minutes.
take a little soup from the pot in a bowl, put the cream and mix them a little, then pour it into the pot.
we only give it 2-3 boils, we sprinkle the rest of the parsley and the larch, then we close the stove.
leave the pot covered with the lid for at least 15-20 minutes, then we can serve.
Good appetite !!!!!!!!!
Method of preparation
Meatball soup with potatoes
Red and yellow pepper, clean it of seeds, cut it into cubes. Peel a squash, grate it and squeeze the juice
Meatless potato soup
In a pot with 3 l of water, boil the carrots, parsley, onion, potatoes, celery, clean,
- For this potato soup we have to boil 4 liters of water. Meanwhile, peel the carrot, onion, pepper and parsley roots, which we wash and cut into small cubes.
- When we see that the water is boiling, we add the vegetables. Now peel the potatoes and cut them into larger cubes.
- When we see that the vegetables are half cooked, we put the potatoes together with the chosen spices. When our soup is close to the end, add the tomato juice together with the borscht and let it boil for another 5 minutes.
- After turning off the heat, add the finely chopped greens and a little oil. You can see the steps you need to follow in the video below.
But because some of us prefer soups, I'll teach you how to make one Transylvanian potato soup.
- 1 kg of potatoes
- 2 carrots
- 2 red bell peppers
- 1 link parsley
- 3 tablespoons oil
- 1 tablespoon seasonings
- a few tarragon leaves
- 250 ml of milk
What ingredients do we use for the leek soup recipe?
- -a big leek thread
- -2 onions
- -1 carrot
- -half of red bell peppers
- -150 gr celery root
- -a little bit of oil
- -p & # 259trunjel, thyme, larch
- -3 potatoes
- -broth or tomato juice
- - cabbage juice (depending on how sour we want it)
- -50 gr of rice
- -soup, borscht, lemon for sour
I. In about 1 1/2 -2 l of boiling water (plain or in which they boiled fresh or smoked bones together with an onion cut into quarters), add the potatoes cut into 2 cm cubes and 1/2 teaspoon of salt, letting them boil until soft (about 15 minutes). The water will be put according to the substance with which the soup will be soured, so that it is not too rare. Meanwhile, the Romanian sauce is being prepared. Mix the flour in a pan, over low heat, until it turns light brown, stirring constantly so as not to burn, then remove from the heat, adding the oil and a finely grated onion, a teaspoonful of paprika sweet, stirring all for a minute so that only in the heat of the pan the onion develops its flavor. Then add a little of the soup, stirring to form lumps, pour over the rest of the soup, add to taste, add salt, if necessary and fill the liquid with water, if necessary. After it has boiled for a few minutes, remove from the heat, add the flavors, each one a little and straighten with sour cream.
II. It can be prepared simpler and faster as follows: the oil is heated with a teaspoon of finely grated onion 1/2 minute on low heat, directly in the pot, without browning, immediately put the paprika or pepper paste and after mixing twice, quench with plain water. When it boils, put the potatoes and, after they have boiled, the flour diluted with cold water is mixed with the soup, filling with the desired sourness and with the water add a teaspoon of "Vegeta" or salt, if necessary. After boiling a few boils, remove from the heat and straighten with sour cream.
POTATO SOUP WITH TOMATOES AND LEUSTEAN
A simple potato soup with tomato and larch juice it is good and tasty, it is easy to make with simple ingredients, at anyone's fingertips.
It's kind of peasant potato soup, with simple ingredients. It is a cheap, spicy dish. Is a fasting / vegan potato soup, dietetic, aromatic and tasty.
More recipes for fasting soups / soups can be found in this post. You will find all the recipes, soups, appetizers or fasting sweets in this post & # 8211 I think is the largest collection of post recipes prepared by a blogger to date.
In that potato soup with tomatoes and larch, fasting / vegan recipe, I used vegetables that give flavor to any soup / soup recipe: onion, carrots, celery, kapia pepper and a clove of garlic.
I always use pepper for soups or broths in the form of grains, not ground. My opinion is that they bring taste, the dust loses its aroma in the whole amount of liquid. It can be put on a plate if you still feel the need.
I'm sour potato soup with tomatoes and larch with borscht. It boils beforehand. You can replace the borscht with boiled corcoduse juice (kept in the freezer) or corcoduse broth or lemon juice. If you give them up and are satisfied with the tomato juice, the soup is sweet, it tastes like a soup. Transylvanians will probably choose lemon juice for souring. Whatever you put, I guarantee that you will have a delicious soup, perfect for lunch.
Time allotted for cooking this potato soups with tomato and larch juice is small. The potatoes boil quickly. In 35-40 minutes you can sit at the table. It is a very good soup! A few days ago someone asked me to propose the second way when I post a fasting soup / soup recipe. Well, today I will have as the second best recipe spaghetti with marinara sauce.
More potato soup / soup recipes can be found in this post. You can find fasting potato recipes if you click on this post.
If you want to see how it is prepared the tastiest recipe for fasting potato soup/ vegan I invite you to see the list of ingredients and how to prepare for potato soup with tomatoes and larch:
(for 4 people)
600-650 g potatoes
1 medium-large carrot
1 medium slice of celery
1 small red pepper
1 medium-large onion
2 sprigs of fresh larch or 1 teaspoon of dried larch
400 g of tomato pulp can also be canned
1 l hot vegetable soup (or water)
500 ml borscht / sour corcoduse juice / juice from 1 small lemon
2 tablespoons oil
1/2 teaspoon peppercorns + 1 clove garlic
I started preparing the potato soup with tomatoes and larch, a simple, fasting / vegan recipe with peeling vegetables, then I chopped or grated them (I grate the carrot in this recipe).
We hardened the finely chopped onion then we put the finely grated carrot, the chopped pepper and celery in small cubes and we hardened them together until they softened.
I extinguished with half the amount of liquid (vegetable soup or water) and let it boil on low-medium heat for about 10 minutes, then I poured the rest of the water, I added the garlic clove and the peppercorns and I put the potatoes. cut into medium-sized cubes. I cooked over low to medium heat with the lid slightly raised. In 20 minutes, the potatoes are boiled, so after 10 minutes, the soup is soured and the ingredients that give taste and aroma are added.
When the potatoes were almost cooked, I added the peeled tomatoes and finely chopped seeds, the pre-cooked borscht, salt and the larch leaves. Those who prefer corcoduse broth or lemon juice can replace this borscht. I boiled for another 10 minutes then I took the soup off the heat and ate it hot with fresh chopped larch leaves. Green larch can be replaced by green parsley. But if you do not have fresh larch you can put dry larch. You need 1 teaspoon topped.
A simple potato soup with tomato and larch juice can be a good suggestion for lunch.
Potato soup with larch
500 g potatoes
1 parsley root
1 suitable celery
2 bunches of green onions
3 bundles of larch
1 liter of borscht
5 tablespoons tomato juice
1 tablespoon oil
1. Finely chop the carrot, onion, celery and parsley root and sauté in a saucepan with a tablespoon of oil.
2. Peeled potatoes are cut into suitable pieces. Pour water over the stewed vegetables, and after the first boil add the potatoes.
3. Let it boil for 20 minutes, until cooked through. Add 4-5 tablespoons of tomato sauce.
4. Separately boil 1 liter of borscht and pour into the pot in which boil the vegetables and potatoes.
5. Put 1/2 of the amount of larch. It goes well with salt and pepper. Let it boil for another 1-2 minutes.
6. Serve hot, sprinkled with larch and can be seasoned with an egg yolk.
Chop the onion and start to fry it in a few tablespoons of olive oil, in the pot in which you make the soup.
Heat the vegetable stock in another pot. Here is the recipe for VEGETABLE STOCK.
Peel and dice the potatoes. Place the onion over it when it becomes translucent and add the vegetable stock. Simmer over low heat until the potatoes are soft, about 30 minutes. Add the tomato juice with the peppers, season with salt and pepper and cook for a few more minutes. Turn off the heat, add the chopped larch and cover.
If you do not have stock, put the pieces of celery and carrots to boil with the potatoes, cover with water and remove at the end (you can leave them in the soup but we do not make vegetable borscht, we want a strong taste of tomatoes and potatoes).
Potato soup, fasting or sweet recipe
Potato soup, fasting or sweet recipe. The recipe for this potato soup is over 45 years old. My mother has been doing it since she married my father and they have been married for 46 years.
It is a recipe that does not contain meat, because in the past, when the first new potatoes appeared in the garden, most housewives no longer had smoked meat or fresh pork. The meat from the pork cut for Christmas is preserved in salt in jars and when it was hot, it had to be eaten so as not to spoil.
They did not have freezers or refrigerated boxes to keep the meat longer and so they consumed less meat during the summer. The meat consumed was chicken or chicken and in the happiest cases, veal. From the stories heard from my mother, in those times meat was eaten more on Sundays.
This soup was initially in the fasting version but later the mother added sour cream and egg. Every time this obligatory dish made 2 dishes with breadcrumbs or pancakes, it was like an unwritten law. It is a soup that can be eaten hot or cold, with red onions or hot peppers.
It is my favorite summer soup after the salad one and it became my husband's favorite. Every time I ask what kind of soup to make, he clearly answers: potato soup.
Stevia and larch stew soup recipe
I can tell you about today's recipe that it is prepared quickly, in less than 30 minutes. It can be soured, to taste, with vinegar, lemon juice, pickle juice, or borscht.
I preferred it uncritical this time. I let it increase at the discretion of each one while serving with vinegar or lemon juice.
Very tasty are the soups from sour spring greens with crocodile broth. But we will also prepare these soups in the corcodus season and we will benefit from their taste.
Sour soups and soups are also used for green grapes and apricots. They are boiled separately in salted water until they can be sifted, then passed through a sieve and added to the soup.
Another recipe for a simpler but very tasty spring vegetable soup is the red lobster soup recipe with larch.
But you can find on the blog in the Soups and Soups section more recipes from where you can be inspired.
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