We wash the poultry and boil it in cold water with a little salt. Until the foam starts to come out, we prepare the vegetables: we clean the carrots (I had baby carrots in the freezer), we clean the onion and finely chop 3, we leave one whole. Chop the peppers and celery stalk into cubes, peel the potatoes and cut them into larger cubes. Froth the soup well and let the meat boil a little, then take it out of the soup and add about 200-300 g of carrots (one large or 2 smaller carrots), a whole onion and salt to taste.
Meanwhile, boil the pasta separately and when they are cooked, pass them through a stream of cold water. When the vegetables are cooked, remove the onion, add the pasta and bring to a boil, turn off the heat and throw a bunch of chopped parsley. After the meat has cooled, remove it from the bones and cut it into strips or pieces that are neither too small nor too large.
Heat a little oil and put the 3 chopped onions to harden. After a few minutes, add the peppers, then the celery and the meat. Stir often, add the remaining diced carrots and then the potatoes. Cover with water and bring to a boil.
After the potatoes have boiled, adjust the salt and pepper to taste, add the mashed tomatoes and let it boil for a few more minutes. Turn off the heat, add the other bunch of parsley and serve with pickles or baked pepper salad.
Bird soup and potato dish - 2 in 1 recipe - Recipes
In my case, the bird soup sounds a little inappropriate, because I only used chicken breast. If you want the soup to be tastier and more flavorful, be sure to use legs, thighs, etc. My version is more dietetic. I took the basic recipe from Sanda Marin.
-2 chicken breasts
-2 Knorr cubes (or vegeta)
- bay leaves, salt
In a pot uncovered over low heat, I boiled the chicken breasts. It should boil in small pots, so that the juice gradually comes out of the meat and the soup is clear. When it starts to boil, froth (remove the foam from the surface with a spoon) and pour back a tablespoon of cold water to raise a new row of foam to the surface.
The operation is repeated once more, and when the foam does not rise at all, wipe the dry foam from the edge of the pot with a clean damp cloth. It's still salting.
I did not give quantities for vegetables because you can use all of them, only some of them, or as you want. For example, you can remove the potatoes, or the leeks (if you put onions) or vice versa.
Cut the vegetables into cubes, sticks or slices, according to your own imagination :) Add to the soup the parsley and celery root, carrots, leeks, onions and parsnips. The potatoes will be added half an hour before the soup is ready.
Also now put the Knorr sachets (with chicken and vegetable flavor I had) or vegeta. 3 hours.
Don't forget the potatoes 1/2 hour before.
After the soup is ready, strain it and add chopped parsley and 1-2 bay leaves.
It is an excellent soup for this time of year, colder. It is highly recommended for colds and contains a multitude of vitamins and minerals, thanks to vegetables.
A craita in the kitchen
It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.
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Clear poultry soup with dumplings.
- a chicken or chicken for a soup with a richer taste
- 2 carrots
- half a celery
- a bunch of parsley
- an onion
- 10 small tomatoes / cherries
- salt, delicate
- 3 eggs
- 11-12 tablespoons gray
- a baking soda knife tip
Take the chicken out on a plate, strain the juice, then put it back on the fire together with the whole vegetables and the meat.
For the dumplings, beat the eggs well with a little salt, and then add the semolina in the rain, stirring constantly.
You can test when the composition is ready and you don't have to add semolina anymore, passing a fork through the composition,
if the gifts remain then the dumplings will come out fluffy and will not be "desired" to boil.
If the semolina is good for dumpling, then add the baking soda powder and mix for a few more seconds.
Remove the vegetables from the soup.
With the width of a spoon passed through a strained and hot soup, form dumplings that you put in the pot to boil for 10 minutes on low heat.
1-2 minutes before turning off the heat, add the tomatoes and cover the soup with a lid.
When the dumplings were swollen and the tomatoes were boiled
, jump to taste and put out the fire.
You can serve soup like this, plain, with dumplings and meat or you can distribute in the plate the vegetables that you took out before, of course do not add them before cutting them into cubes.
Garnish with chopped parsley.
For those who are fasting, but not only for them, the potato goulash recipe is perfect because it is simple and easy to prepare, but especially tasty.
(For 2 servings)
400 g small new potatoes
1 red bell pepper (or kapia)
1 yellow bell pepper
2 medium onions
3-4 tablespoons of oil
1 clove of garlic
1 teaspoon paprika
300-350 ml vegetable soup
2 tablespoons red pepper paste
1/4 teaspoon cumin seeds
a few sprigs of thyme
Bake the peppers on the grill or in the oven, until they become a little soft and we can clean their skin. After baking, sprinkle a little salt on them, put them in a bowl and cover with a towel for 5-10 minutes. After this interval we clean them of skin, stalks and seeds. Peel the potatoes or rub them with a sponge, depending on the peel they have.
Cut the onion into cubes. Boil 50 ml of water with cumin seeds. After they have boiled for 1 minute, we strain the water and keep it for goulash.
Saute the onion until it becomes glassy, add the grated carrot and continue to sauté a little, until one minute, then put the sliced peppers and sauté a little, until the flavors blend a little.
Put the potatoes over all this and cook for 1 minute.
Season with very little salt and pepper, add the crushed garlic, pepper paste and paprika. Pour 300 ml of vegetable soup and water in which the cumin was boiled, a few sprigs of thyme, cover with a lid and simmer for 25 minutes.
From time to time we stir, so that the food does not stick. If the sauce drops too much and the potatoes are not cooked, add 70-100 ml of soup (or water) and let it boil for another 5 minutes.
Serve the hot potato goulash, decorated with green onion leaves or green parsley, accompanied by a seasonal salad.
Recipe of the day: Potato soup with sausages
Potato soup with sausages from: sausages, butter, onions, garlic, potatoes, salt, pepper, parsley, flour, milk.
- ½ kg of sausages
- 100gr butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 potatoes
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons parsley
- 2-½ teaspoons flour
- 4 cups milk
Method of preparation:
Melt the butter in a large bowl over medium heat. Add the onion and cook, stirring frequently, for a few minutes. Add the garlic, potatoes, salt and pepper and parsley and cook for another 3 minutes. Add the sausages.
Add the flour and cook for another 2 minutes. Stir in the milk. Bring to a boil and simmer for 15-20 minutes.
Bird soup and potato dish - 2 in 1 recipe - Recipes
Optional, cheese, mozzarella
Spices: salt, pepper, nutmeg, parsley, dill.
Put the vegetables over medium heat in a pot of water, cut into suitable pieces and when they are half cooked add the peas and fill with boiled water to cover them. We also add the spices: salt, pepper, nutmeg and oilul. When the peas are cooked, we take out the vegetables in a soup bowl and then we pass them, with what we have around the house: with that thing to mash the mashed potatoes, with the blender or with the robot. We can keep a few tablespoons of peas for the final look.
Put the vegetable cream in a pot, add water, a little at a time, until the cream reaches the desired consistency. That is: put more soup, it comes out more liquid, put less, it comes out more (not solid, for rhyme), but a little more creamy. Add the sour cream (stop a few tablespoons for garnish) and simmer for another five minutes.
When it is ready, sprinkle parsley or dill on top, put in a bowl, if we have or directly in bowls, garnish with peas, sour cream and parsley. I also added a little grated cheese and a few small carrots.
This soup can be prepared without cream, for those who are on a diet.
And, let's not forget, it's delicious next to some cute croutons, ready to be taken out of the oven.
New cabbage soup
New cabbage soup from: water, new cabbage, carrots, tomatoes, flour, onions, zucchini, bell peppers, oil, yolks, sour cream, salt.
- 3 l apa
- 1 new cabbage
- 2 carrots
- 2 tomatoes
- 2 tablespoons flour
- 1 onion
- 1 zucchini
- 1 green or red bell pepper
- 2 tablespoons oil
- 2 beaten yolks
- 4 tablespoons sour cream
Method of preparation:
In hot oil lightly fry the sliced carrots, onion and flour and then add the cabbage cut into larger strips. Add water and stir from time to time to allow heat to penetrate evenly. When the cabbage is almost cooked, fill with water, add sliced zucchini, peppers and diced tomatoes.
When cooked, sprinkle with salt and add the yolks mixed with sour cream.
Pork goulash soup
One of the dishes national cheese of Hungary, goulash (& # 8220gulyas & # 8221) can be, as desired, thicker soup or stew. It is important to have pieces of meat (beef, pork, rarely lamb), vegetables, paprika and spices. Usually, tomatoes are not added, and in the case of stew, for thickening, do not add rantas, but finely chopped potatoes. There are, of course, several recipes for goulash. For example, Gulyas a la Szekely contains sauerkraut and sour cream, but we also have variants with beans (instead of potatoes and cumin are omitted), with smoked or wine. I, for one, prefer the simple option, as I had the opportunity to eat in the neighboring country. Spicy, aromatic and filling, goulash soup is perfect for the weather outside, having the ability to saturate and set your blood in motion.
Since I had some bones and pork in the freezer, I adapted a little traditional recipe. I mean, instead of cooking onions, garlic and meat at first, then putting the rest of the vegetables and water, I started boiling the bones and meat. Not the other way around, but the bones with cartilage and meat add flavor to the soup and make it a little thicker. Then, as I put potatoes, I did not prepare small dumplings, like those from papricas (see the recipe for Chicken Papricas).
Ingredients (for 8-10 servings):
& # 8211 pork bones with meat on them 1 kg
& # 8211 pork pulp 500 g
& # 8211 onion 2 pcs. mari (315 g)
& # 8211 carrots 4-5 pcs. (205 g)
& # 8211 parsley root 2 pcs. (130 g)
& # 8211 celery 2 stems (175 g), but you can also put celery root
& # 8211 garlic 5 puppies (22 g)
& # 8211 potatoes 4 pcs. (540 g)
& # 8211 paprika 1 teaspoon tip
& # 8211 hot paprika 1-2 teaspoons (depending on how spicy you like it)
& # 8211 cumin 2 teaspoons with tip
& # 8211 oil 2 tbsp
& # 8211 salt, pepper
In a larger pot, boil 3 liters of water. When it starts to boil, put the bones and the pulp (cut into cubes). Foam several times, until no foam is formed at all. Let it simmer for 40-45 minutes. Add the onion (pieces), the carrot (slices), the parsley root (diced) and the celery stalks (slices). Add the potatoes (cut into cubes) and simmer until the vegetables penetrate.
In a pan, heat the two tablespoons of oil. On low heat, heat the garlic passed through the press. Be careful not to lose sight of it so it doesn't burn! Add the two types of paprika and cumin. Leave it on the fire for a while, then put the mixture in the soup. Bring to a boil, add a little pepper and season with salt.
1100 g chicken liver, 750 g chicken breasts and hearts, 700 g chicken legs (2 large legs, with back), 1 bunch of parsley, 1 bunch of dill, 12 green onions, 3 lg oil, 3 medium raw eggs, 3 medium boiled eggs, salt, pepper, a yolk mixed with 2 lg of milk for greasing
Difficulty: low | Time: 1h 30 min