Traditional recipes

Tomato soup with pumpkin

Tomato soup with pumpkin

Preparation Tomato soup with pumpkin


Peel the vegetables, wash with cold water, chop finely and cut the zucchini into cubes. Put the oil in a pan, fry the onion, carrot, crushed garlic and bell pepper. Add a little more water from time to time. Add the zucchini and then the tomatoes given to the robot. Allow to boil for a few more minutes (everything lasts 8-10 minutes) and then turn off the heat. Put 2.5 l of water in a pot, add salt, peppercorns and bring to a boil. When the water boils, turn over the hardened vegetables. Add the secret of taste, dried basil, cover the pot and cook for another 20 minutes. Wash the rice and add it to the soup. Let it boil for another 10-15 minutes, turn off the heat, add the finely chopped green larch, the burnt green pepper, cover the pot and leave for another 10 minutes.


Tomato soup with pumpkin it is served simple, without other additives, just to enjoy the aroma of fresh vegetables. It is very good and cold, just taken out of the fridge.


Pumpkin soup

& Icirc & # 539i need: 4 zucchini, 1 carrot, 1 & # 539elin & # 259 mic & # 259, 1 r & # 259d & # 259cin & # 259 de p & # 259trunjel, 1 onion & # 259 alb & # 259, 2 leg & # 259turi of onion & # 259 green, 2 cloves green garlic, 4 tomatoes, 2 capsicums, boron to taste, 3 tablespoons olive oil salt, pepper, rice, lion & # 537

Preg & # 259te & # 537ti a & # 537a: Speli dovleceii & # 537i & icirci tai felii mai grosase. & EnspCure & # 539i & enspceapa & enspalb & # 259, & enspo speli, & enspo & enspdai & ensppe & enspr & # 259z & # 259to & pui & # 259z & # 259to & 2 liters of water & # 259. Carrots, celery and parsley are cured, washed, washed and then added to the pot. When the vegetables are almost cooked, add the zucchini, chopped peppers and slices, 2 tablespoons of rice (chosen and washed), oil, salt and pepper to taste. Boil everything for 10 minutes. Towards the end, add boron, according to taste, boiled beforehand, separately. Sprinkle with chopped green leu & # 537tean m & # 259runt.


Zucchini soup

First we prepare all the vegetables, as follows: we clean the carrot, the parsnip and put them on the large grater. We cut the onion into small pieces, and the pepper and the zucchini into larger cubes. Heat the oil and put the vegetables less the zucchini, add a little salt and let the vegetables harden until they become soft and change color.

Then add 4 liters of water and bring to the boil. When it starts to boil, add the zucchini and let it boil until the zucchini penetrate. When the zucchini are cooked, add the borscht, bring to the boil, remove from the heat and place the chopped larch.


PUMPKIN SOUP

A light and vitamin-rich vegetable soup, very suitable in the spring-summer season.

The combination of vegetables for this recipe is: zucchini with celery, peppers, carrots, parsley and tomatoes, the result a tasty and flavorful soup.

Ingredients: 3-4 zucchini, 1 red pepper, 1 white pepper, 1 white onion, 1 carrot, 1 parsley, 2 tomatoes, ½ celery and 2-3 strands of celery stalk, optionally 2 potatoes, borscht, salt, parsley and celery green, oil, 2 egg yolks + 100 ml cream / yogurt / milk.

We wash and clean the vegetables, place them in a bowl and prepare the necessary utensils.

& gt cut the onion normally and put it to harden in oil together with the sliced ​​celery stalks and the red and white / green pepper strips.

& gt cut the carrot and parsley into semicircles and cut the celery into cubes, add them to harden in the pot, simmer for a few minutes and quench with the diced tomatoes.

& gt add approx. 3 liters of water, season with salt and put the lid on to boil the vegetables.

& gt optionally we can add 2 diced potatoes.

Peel a squash, grate it and cut it in half and then in quarters.

& gt add to the taste 2 teaspoons of borscht concentrate / 300-500 ml of natural borscht if you find / prepare, bring to a boil.

& gt the soup is straightened with 2 egg yolks mixed with 100 ml cream + 1 polish hot juice from the soup gradually incorporated.

& gt season with chopped green celery leaves (I keep in the freezer) and serve with chopped green parsley.

If for various reasons (diet / health) you cannot use cream, you can straighten the soup with 1 tablespoon of flour mixed with 200 ml of water or replace the cream with milk or yogurt.

Pumpkin soup is light, flavorful and healthy. The recipe can be served with sour cream / yogurt and freshly chopped green parsley sprinkled on top, next to a slice of rye / wholemeal bread.

I hope that the proposed recipe inspired you and I wish you great appetite, a lot of inspiration and flavor


Danube fish soup (Romanian recipes)

The soup is indispensable on the table of rum, as well as polenta, cauliflower or ham. We have become accustomed to considering them & ldquode-of the house & rdquo, rom & acircneşti inventions that defy time. Well, some of these dishes have reached the Mioritic lands following the whims of history.

The Ottoman Empire, the dreaded ruler of a few centuries ago, strongly influenced the civilization and culture of the peoples who were subject to it. Gastronomy was no exception.

The Turks therefore prepared for the first time what we now call soup or in Turkish: & ldquo & ccedilorba & rdquo (transliterated & ldquochorba & rdquo).

For a day like this, we also have a tasty recipe, which will please everyone: both the craving for hot juice and the taste of a fish tail!

You will need: 200 g carrots, two red onions, two pumpkins, 700 g small fish, a bell pepper, two tablespoons of sunflower oil, a bunch of parsley, a hot pepper, 300 ml borscht, two tomatoes, salt , pepper, corn, p & acircine, garlic.


Pumpkin soup with "milk"

I first ate this wonderful soup about twenty-one years ago, shortly after I got married. It was & # 8222love at the first tasting & # 8221, although, in the southern part of the country, where I come from, the “straight” soups with cream / whipped milk / yogurt were not very popular. This is a traditional soup for my husband's family, from the Muscel area. Its name, from the place of "pumpkin soup with milk", comes from the fact that people prepare in their house whipped milk, from fresh cow's milk, and this soup is actually made with very fatty whipped milk. I have adapted it and I do it whenever I can, in any season, being extremely good, fragrant, full and & # 8230except maybe, the large amount of cream / fatty yogurt I put, is also very healthy & # 8230only it is a vegetable-only soup. On the same principle of preparation, with cream / yogurt, I prepare at home and consume with great pleasure, appetite and speed "milk soups" of white cabbage, stevia, loboda (spring), beans & # 8230A little secret of these Dill is soup: a lot of dill, both green and dried (especially dried dill seeds) & # 8230I invite you to try this Muscelean soup, which, even if it doesn't appeal to you in appearance, is extremely tasty and full.

ingredients

  • approx. 800 gr of pumpkin (I used the pumpkins I put in the freezer this fall - cleaned and cut)
  • 1-2 carrots
  • 1 onion
  • ½ red bell peppers
  • 1 parsnip
  • 1/2 parsley root
  • ¼ celery root
  • 2-3 tablespoons tomato paste (usually use 3-4 tomatoes, but now I did not have)
  • 350 - 400 gr yogurt 4.1%
  • 250 - 300 gr cream 15%
  • 2 egg yolks
  • 2-3 tablespoons oil
  • 1 link green dill
  • dried dill (sticks, seeds, inflorescence)
  • salt (to taste)

Method of preparation

& # 8211 Clean and wash all vegetables.

Cut carrots, onions, bell peppers, parsnips, parsley, celery (I have himcomplicatedvillage some vegetables andand in piecesi bigger, just for taste, & # 8230şi & # 8230ca usually for me because my family doesn't like it very much very much your vegetableHere's the soup).

& # 8211 If you put tomatoes, peel them and cut them into cubes.

& # 8211 Put all the vegetables in a pot, except the tomatoes (if you have them) and the zucchini, with 2-3 tablespoons of oil and let them harden a little.

& # 8211 When the vegetables have started to change color and bottle a little, add salt and dry dill (BETe, seede, inflorescence, which are removed when the soup is ready) and gradually add about 1.5-2.0 l of boiled water and let it boil properly covered (with a lid) until the vegetables are almost cooked.

& # 8211 Meanwhile, wash, peel the zucchini and cut into large pieces (aftercomplicated preferenceyours if yoursherebut very small, riskyand to he sighedme to fever).

& # 8211 When the vegetables are almost cooked, add the zucchini and simmer covered (with a lid) for approx. 10-15 minutes, then put the chopped tomatoes or tomato paste. Let it boil for a few minutes, until the tomatoes are soft.

& # 8211 Meanwhile, mix the two egg yolks with a pinch of salt, yogurt, cream and mix well.

Lower the heat, season with salt and carefully pour the homogeneous mixture of egg and cream / yoghurt into the soup, chewing continuously and bring to a boil, two more, until the soup is ready.

& # 8211 Sprinkle with freshly chopped green dill and keep the pot covered with the lid for a few minutes.

-Pumpkin soup with milk must be a "thick", dense soup, because it has a fairly large amount of pumpkin.


Pumpkin soup

After a short pause I returned. I have prepared a recipe for a healthy soup that does not take much time to prepare. Pumpkin soup tastes great and moisturizes, only good for a hot summer.

Ingredient:
2 liters of water
3 suitable pumpkin
4 tomatoes
3-4 green onion threads
1 bunch parsley
2 large carrots
1 parsley root
1 red or green bell pepper
600 ml bag
2 eggs
salt, pepper, paprika
3 tablespoons olive oil

Finely chop the onion, carrots and parsley root, then fry in 3 tablespoons of oil.

Pour the water over the vegetables and add the cleaned and cut pepper in half. Wash the tomatoes and make a paste with the blender.

When the vegetables are almost cooked, add the properly chopped zucchini.

Separately boiled borscht is added when the pumpkins have boiled. After a few boils, add salt, pepper, paprika and half the amount of finely chopped parsley.

We make sure that the soup does not boil too much so that the pumpkins do not crumble. To make the egg rags, beat the 2 eggs well and drain the composition in a continuous jet, mixing with a spoon to form the rags. Then the fire is stopped immediately.


Pumpkin soup

Nutritionist Ana Maria Demetrescu proposes a new recipe for the main course, namely pumpkin soup. It is a recipe that can be prepared quickly and easily and we can serve it both hot and cold.

Below, Ms. Demetrescu gives us details about the necessary ingredients and how to prepare this soup:

INGREDIENTS & # 8211 for about 4 servings:

INSTRUCTIONS:

Peel a squash, grate it and cut it into 2.5 liters of salted water for 15 minutes. Peel an onion, wash it, cut it into small pieces and add it to the water when it starts to boil.

Peel a squash, grate it and squeeze the juice. Green onions are cleaned, washed and cut into rings.

Put all the vegetables in the pot after 15 minutes of cooking. When all the vegetables are cooked, take the pot off the heat, season with salt and pepper and season with chopped green dill.

More recipes proposed by nutritionist Ana Maria Demetrescu can be found below:

General recommendations

  • The meal is served as a family, in a pleasant and relaxed atmosphere
  • No telephones, tablets or TVs are used during the meal
  • It is not discussed in contradiction during the meal
  • We enjoy family time together

The "înCerc" program initiated by the Medicover Association aims to raise awareness of the risk of developing type 2 diabetes in children and aims to improve the lifestyle of participating families in the two cities in Romania where it takes place.


Oltenian crayfish soup - traditional recipe

  • Oltenian crayfish soup (Maria Matyiku / Epoch Times) Oltenian crayfish soup
  • Oltenian crayfish soup (Maria Matyiku / Epoch Times) Oltenian crayfish soup

Crayfish soup is prepared using a variety of pepper, specific to the area. They look like capsicums, but they are smaller, have a firmer skin and are not too fleshy. At maturity, the peppers acquire a red color, hence the popular name of crayfish. For preservation in winter, the peppers are strung on a string and dried hanging in places with sufficient ventilation. Dried peppers are mainly used in winter and early spring, in the preparation of various dishes, such as peppers stuffed with meat, rice or beans, soups and others. Some housewives add a few crayfish to the pot of cabbage rolls, for added flavor and aroma.

In addition to peppers, in older recipes the basic ingredients were onions and leeks. In addition to onions and / or leeks, other vegetables are added to contemporary recipes, such as carrots, celery, parsnips, and in some parts of Oltenia, noodles are added to soups.

We present below an old traditional recipe.

Ingredient:

1-2 leeks (can be replaced with onions),

1 glass of tomato juice (broth),

fresh or dried parsley, larch or dill

Preparation:

Soak the peppers in lukewarm water for a few hours, then clean the stems, seeds and ribs. Grow gently at the top to allow the juice to drain from the peppers during cooking and not to force the filling out.

In a pot of the right size, put water to boil.
Peel the onion, then chop it. From the leek, use the white and slightly greenish part, which is cut in half lengthwise, then in rounds. The chopped leek is put in a strainer and washed well under running water to remove the sand threads hidden among the leaves. Then let it drain.

Put the oil in a large enough pan, then add the onion and leek, stirring gently until the onion starts to bottle. Take more than a third of the onion and leek mixture and put it in the pot with hot water. Then pour the cabbage juice into the pot.

The rest of the onion and leek in the pan is used to prepare the filling. Add ½ teaspoon of paprika, salt, a little pepper and 5-6 tablespoons of tomato juice

Stir until all ingredients are incorporated. Add 2 tablespoons of flour at a time, mixing well, then quench with hot juice from the soup. Boil until smooth, then sprinkle again with flour, which is quenched with hot juice, until the composition binds well, becoming like an elastic shell.

The secret of a successful soup is the preparation and consistency of the filling: if it is too volatile, the filling will remain hard, if it is too soft, it will spread from the peppers during cooking.

The filling is left to cool, then the peppers are filled one by one, using a teaspoon and taking care not to press too hard, so as not to break the peppers, which are quite fragile.

After filling each pepper, the stuffed end is covered with flour, an additional measure to prevent the filling from being emptied during cooking.

If there is still composition, you can make small dumplings of flour, which are poured into the soup in turn with a teaspoon soaked in cold water.

The peppers are placed one by one in the soup pot, after which the tomato juice is poured.

Simmer over low heat until the stuffed peppers rise slightly to the surface. The soup is seasoned with salt and sour, then removed from the heat. Sprinkle finely chopped greens on top.


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Tomatoes are an important source of lycopene, the pigment that gives fruits their red color and which has strong antioxidant properties. Try a delicious soup recipe, suitable for hot days!

ingredients

  • 1.5 kg of tomatoes
  • 2 onions
  • 2 carrots
  • 1 small celery
  • 1 bell pepper
  • 100 g short pasta
  • 500 ml borscht
  • salt
  • 1 larch connection

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Method of preparation

Peel the onions, carrots, celery and chop them. Boil them in water with a little salt, then add the chopped peppers and pasta. After a few boils, put the tomatoes on the grater. Separately, bring the borscht to the boil, then turn it over in the soup. Add salt to taste and simmer for another 5 minutes. Serve the soup with freshly chopped larch and cream.


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