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Smoked lollipop soup

Smoked lollipop soup



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Put a 5 liter pot of boiling water. Peel an onion, cut it in four, but not completely, and put it in the pot.

We wash the kaizer and cut it into cubes. Add it to the pot and let it boil for 15-20 minutes.

We clean the carrots and put them on the grater with big holes. We can leave half of a carrot unroasted, cut it in half and put it to boil. We also put the slice of celery cut in half. Put the grated carrot in a pan with the oil and let it cook for about 5 minutes, until it softens slightly.

After the onion has softened, take it out of the pot. We put the carrot which, together with the oil, hardens the color of the soup. Add 1 lgt of salt and continue to cook until all the ingredients are cooked.

Meanwhile, boil the licorice in salted water. When they are almost cooked, drain them and put them in the pot. Let them boil for another 2-3 minutes, then add the lemon juice to taste. Add more salt if necessary, let it boil for 2-3 minutes, then take the pot off the heat. From time to time, we stir in the pot to cool down.

In a plate, mix the yolks, then put the cream. Mix well, then with a polish take the soup and put it over the cream to bring it to the same temperature. Then pour everything into the pot, stirring in the meantime so that the cream does not accumulate.

When serving, we can put green parsley leaves or tarragon leaves.


Preparation:

Drain the pieces and put them to boil in a pot in which you put three quarters of water and a cleaned potato.

When it boils, collect the foam well and throw it away, clean the edges of the pot, then remove the potato and throw it away.

Add the bay leaf, crushed coriander and cook until the meat is tender.

Meanwhile, clean and chop the vegetables into small cubes and add over the soup when it has boiled. Keep the vegetables on the fire for no more than 25 minutes.

Fill the pot with cabbage juice, leaving 2 cm because it will boil and not spill boiling.

Before removing from the heat, add the broth and check the taste by adding pepper and salt if necessary.


Smoked potato soup

It's been a while since I've published a soup recipe. Now don't think that since the last published recipe we haven't had soups or broths on the menu because they are not missing from our table. I just didn't have time to take pictures. The last recipe, however, I definitely wanted to pose for in order to brag about my husband's culinary talents. Yes, this recipe is a & # 8220guest-post & # 8221, meaning the recipe of a guest, in this case, the guest being none other than my husband.

After showing his cooking talents by cooking belly soup whose recipe you already know, now he told me that he wants to make a smoked soup as he knows) Could I refuse it? No way. What more beautiful and romantic gift can a wife receive than a meal cooked by her husband, right? :)

So today you will enjoy the recipe for smoked potato soup made by a special guest, my husband :)


Smoked salad soup

I entice you with a lettuce soup in these beautiful spring days, it is really delicious and at the same time full. I urge you to try it because you will not regret it.

Ingredient:

300g kaiser (or any favorite smoke)

2 cups of bran borscht

Preparation:

We wash the salad very well from several waters and cut it into larger strips. We put the clean and washed vegetables on the large grater (I chopped them with the help of the robot). Finely chop the green onion as well as the dill. We cut the Kaiser into small strips. In a 6 liter pot, heat the oil, add the onion and vegetables. Stir and leave to harden for about 5 minutes, then add about 3 liters of water and bring to a boil. When the water with the roasted vegetables, we will add the salad and let it boil. Break the eggs in a bowl and beat them well, then mix them with milk, yogurt and sour cream. In a pan, fry the kaiser pieces until they become slightly browned, then add them to the pot with the vegetables. In the bowl with eggs, sour cream and yogurt well mixed, add the juice from the soup with the polish to reach the temperature in the pot and then the whole composition is poured into the soup pot. Salt to taste and cook for another 15 minutes. Then towards the end add the 2 cups of bran borscht and a spoonful of magic borscht and let it boil once more. At the end, add the finely chopped dill.

This is the soup I made. I mention that you can also add fresh garlic, we do not prefer it. Also, instead of borscht, you can use lemon juice.


Smoked Lollipop Soup - Recipes

Particularly tasty soup with smoked bones, beans and beets is prepared in Bucovina, according to a recipe with Slavonic influences, being the step-sister of the famous borscht preferred by Ukrainians, Russians or Poles. The flavor of the dish is mainly due to beets, to which is added the aroma of smoke and the consistency of beans harvested from the household garden.

  • Ingredients: 1/2 kg smoked bones, 200 gr dried beans (enough to fit in a cup), 1 medium red beet, 2 onions, 1 red bell pepper, 1 carrot, 1 parsnip root, 1 parsley root, 1 large ripe tomato well (broom), 1 bunch of larch, 1 bunch of green parsley, 1 teaspoon dried tarragon, 1 bay leaf, 1 teaspoon paprika, salt and pepper, 1 cup sour borscht, cooking oil and boiling water.
  • Preparation: the beans (soaked the night before) are boiled for about 1 hour (to be at least half penetrated), then drain and put in another pot with about 3 liters of hot water over which it is added, at boiled, and portioned smoked bones, 1 whole onion cleaned, as well as beets cleaned and cut into quarters. Meanwhile, in a hot pan with a tablespoon of oil, fry the other finely chopped onion. When the onion has become glassy, ​​mix it with the vegetables (red pepper, carrot, parsnip and parsley root) chopped by hand, diced, and, after a minute in which they have penetrated on the fire, add everything to the smoked pot. , beans and beets. Also now is the time when the taste of food with salt and pepper fits. Likewise, put the bay leaf, the paprika, the dried tarragon, the chopped larch and the grated tomato (without the skin) in the soup. After 1 hour and a little boiling (when the beans are done), remove the beets and grate them for three quarters, adding them back to the pot (only the grated part), then mix in the soup and cup of sour borscht preheated, and after 2-3 minutes of cooking, just before taking the pot off the heat, sprinkle with finely chopped green parsley.
  • How to serve: smoked soup with beets and beans is served hot, fair with a tablespoon of fresh sour cream and accompanied by hot peppers.

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Smoked Lollipop Soup - Recipes

Licorice is pasta, cut into larger squares. As far as I know, they are also commercially available, I use homemade ones.

Before I made the lollipop soup, I called my mother and grandmother, to make sure I made the soup at my mother's house & # 8221! This soup is cooked quite often in my Transylvania, in the area where I am. It is very easy to prepare, and for me it tastes like childhood. I hope you like it too :)

Clean and wash the vegetables and smoke.

The carrot is put on the large grater, the onion is cut in half, and the smoked meat is cut into cubes (if you also have pieces with bone, you can keep them as such). Put in a pot and fill with 4-5 l of water, season to taste and cook for about 30-40 minutes, until the smoke is cooked.

Then add tarragon and licorice. Leave it to boil for about 5 minutes, during which time, in a saucepan, put the finely chopped small onion, together with the spoon of paprika. Remove from the heat and gradually add the sour cream, egg yolk and lemon juice (you can also use borscht). It is lengthened with 2-3 tablespoons of hot juice, and the obtained composition is poured over the soup.


Preparation

1. Wash and peel the carrot, celery, pepper and onion. Finely chop them and boil them in 3-4 liters of water. We cut the smoked neck into cubes and put it to boil. Add a pinch of salt and simmer for about 20 minutes.

2. Peel the potatoes and cut them into pieces. We slice the tomatoes and then cut them into small cubes, in which case we no longer need to peel them. Put the potatoes and tomatoes in the soup.

3. Let it boil until the potatoes soften but without crushing but keeping their firmness. Sour with a spoonful of vinegar or more to your liking. Taste and season with salt. Also now we give a freshly ground pepper powder. Wash and chop the sorrel and parsley and put them in the soup. We stop the fire. If you want, the larch also works very well.

It can be eaten hot but also cold, being a pleasant and refreshing soup on hot summer days. It can be straightened with cream or whipped milk. I like to chop hot peppers in it.


Pea soup with sour cream and smoked meat

Pea soup with sour cream and smoked: Transylvanian recipe or pea bean soup, yellow or green, fideluta or broad pods, sheaths, with larch and dill. How to Make Pea Bean Soup? Written recipe and step by step video.

I put several kinds of pods in the garden and I can't wait for it to be done. I like to add a handful of pods to beef or meatball soups, but all summer I make vegetable soups with everything I pick from the garden. Cold soup with a green onion and homemade bread next to it & hellipmmm to keep eating!

And the food of pods, fasting or with some meat, with a lot of sauce with tomatoes and garlic, is only good to eat with Homemade bread & ndash recipe here.

And the pea food looks like this to us. Can't you break a corner of bread and soak in that fragrant sauce? I swallow dry & # 128578

Now add salt and vinegar or borscht and let it boil for 2-3 minutes. From the hot soup take 2 tablespoons and mix well with sour cream, then pour over the soup.

Allow to boil for a short time and turn off the heat. Now cut the greens and place on top.

Good appetite and increase in tasty and healthy cooking.

And I can't help but show you pictures of this soup because it looks too good. And to brag that I also took beautiful pictures & # 128578

Pea soup with sour cream and smoked meat & ndash Transylvanian recipe or bean soup pea, yellow or green, fideluta or broad pods, sheaths, with larch and dill.


1. Finely chop the onion and finely diced celery and carrots (they can also be grated). Cook the onion in a soup pot, in a tablespoon of oil for a minute, then add the garlic, followed by the celery and carrot.

2. Then add the washed and chopped stevia. According to preference, preference, you can remove by cutting the center of each leaf, if it is more woody.

3. Fill with 2-3 liters of water, depending on the capacity of the pot and the amount of stevia, then let the stevia burn for 15-20 minutes.

4. Once the stevia is cooked, add the borscht and broth and match the salt soup. If you plan to make a smoked stevia soup, add the diced smoke 10 minutes before stopping the fire, just before the borscht and broth. Sprinkle the finely chopped larch as soon as you turn off the heat and cover the stevia soup.

5. Serve the stevia soup as such or with a boiled egg for each serving.


Smoked Lollipop Soup - Recipes

Licorice is pasta, cut into larger squares. As far as I know, they are also commercially available, I use homemade ones.

Before I made the lollipop soup, I called my mother and grandmother, to make sure I made the soup at my mother's house & # 8221! This soup is cooked quite often in my Transylvania, in the area where I am. It is very easy to prepare, and for me it tastes like childhood. I hope you like it too :)

Clean and wash the vegetables and smoke.

The carrot is put on the large grater, the onion is cut in half, and the smoked meat is cut into cubes (if you also have pieces with bone, you can keep them as such). Put in a pot and fill with 4-5 l of water, season to taste and cook for about 30-40 minutes, until the smoke is cooked.

Then add tarragon and licorice. Leave it to boil for about 5 minutes, during which time, in a saucepan, put the finely chopped small onion, together with the spoon of paprika. Remove from the heat and gradually add the sour cream, egg yolk and lemon juice (you can also use borscht). It is lengthened with 2-3 tablespoons of hot juice, and the obtained composition is poured over the soup.


Ingredients needed for bean soup:
500 gr white beans
800 gr smoked meat (pork chop, smoked ribs)
3 carrots
2 red bell peppers
3 onions
2 tablespoons oil
2 tablespoons vinegar
2 tablespoons broth
salt
pepper
tarragon
parsley


Step 1:
Wash the beans well and soak them in hot water for 20 minutes. Boil in salted water for one hour.
Step 2:
Add 2 finely chopped onions, chopped peppers and grated carrot.
Step 3:
During this time, the smoke is boiled until it boils once. Now add it over the beans. Let it boil for about 30 minutes.
Step 4:
Separately, the rantas is made. Heat a little oil in a frying pan. Cook a finely chopped onion. Add vinegar and broth over it. This rantas is added to the soup.
Step 5:
Leave it for another 10 minutes on low heat and season with salt, pepper and tarragon, to taste. At the end, add the chopped parsley.

Either you prepare it for a special occasion or you just want it bean soup with smoked meat will turn your meal into a real feast. Prepare bean soup and you will receive the praises of those who eat!