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Fish soup with cabbage juice

Fish soup with cabbage juice



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I know, I know I've posted a fish soup recipe before, but that's a little different.

  • o capatana + o caoda de salau
  • 1 carrot
  • or strain
  • a parsley root
  • a parsnip root
  • a small celery root
  • 2 tablespoons rice
  • 3 -4 tomatoes or tomato juice 200 ml.
  • a link of larch
  • 200-250 ml. cabbage juice

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Fish soup with cabbage juice:

Wash the fish and set aside.

The vegetables are cleaned, washed and boiled.

When the vegetables are almost cooked, add the tomatoes (I put them on the grater) or the tomato juice. Bring to a boil, then add the cabbage juice. When the foam formed on top has disappeared, add the rice (which has been washed beforehand).

After the rice has boiled, add the fish and let it cook for about 8 minutes. Extinguish the fire and add the chopped larch.

Serve with raw or pickled hot peppers as preferred.

Tips sites

1

Boiled vegetables can be removed or left in a soup. I just left the carrot.


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Pressed leek leaves are helpful in case of ulcers, abscesses, boils, angina pectoris. It is applied directly to the wound, on inflamed or painful areas.


Soup with smoked sausages and cabbage juice

A soup very suitable for the winter holidays. Everyone has fresh and smoked sausages at home during this period, as well as sauerkraut juice, so all you have to do is try this sour soup, which is only good for the cold season.
For Smoked Sausage Soup and Cabbage Juice we need:
& # 8211 4 carrots
& # 8211 1 big parsnip
& # 8211 2 onions
& # 8211 1/2 red pepper
& # 8211 5-6 potatoes
& # 8211 500 gr smoked house sausages
& # 8211 2 glasses of sauerkraut juice
& # 8211 tarhon

Put the water to boil in a 4 l bowl.
We clean and wash the onions, carrots, peppers and postarnac. Finely chop the onion and pepper and cut the carrots and postarnac into slices and put them all in boiling water and let them boil at the right heat.
We cut the sausage into rounds and fry it on both sides in an oil-free Teflon pan.
When the vegetables are half cooked, add the sausage pieces.
Let it boil until the vegetables are cooked, then add the diced potatoes and salt and pepper to taste.
Towards the end, add the sauerkraut juice and the finely chopped tarragon and let it boil.


Recipes for beef soup

Beef soup can be prepared in several ways, with tender pieces of beef, seasonal vegetables and greens, and then you can serve it with a little sour cream. Here are some recipes for inspiration:

Classic beef soup recipe

  • 650 g beef, diced
  • 400 ml tomato juice
  • 2 medium carrots
  • 2 large onions
  • 3 medium potatoes
  • 1 bell pepper
  • 1 medium celery
  • 1 bunch of fresh parsley
  • olive oil
  • salt

Start by washing and cleaning the vegetables well, then cut the carrots into rounds, and the celery, bell pepper and potatoes, diced. You will finely chop the onion. Put about 4 liters of water in a pot and add the diced beef. Bring the meat to a boil until foam forms on top (about 20 minutes), which you will remove with a whisk. Let the meat boil for another 20-30 minutes, removing, from time to time, the foam that forms.

Once the foam is no longer formed, add the onion, carrot and celery and let them boil for another 20-30 minutes. Then add the bell peppers, peas and potatoes and simmer for 15 minutes. Once cooked, add the tomato juice, a little salt and olive oil and let the beef soup boil for another 15 minutes. When the soup is ready, add the chopped parsley and serve.

Sour beef soup recipe

  • 1 kg of beef with bone, preferably brine or pulp
  • 2 medium carrots
  • 1 small celery
  • 2 medium onions
  • 1 parsley root
  • 200 g white cabbage, finely chopped
  • 200 g frozen peas
  • 2 bell peppers
  • 2 medium potatoes
  • 2 medium tomatoes
  • 1 link fresh larch
  • borscht, to taste
  • salt and pepper to taste

Start by boiling the beef in cold salted water. Boil the meat over low heat, while removing the foam that forms on the surface. Optionally, to cook the beef faster, you can use a pressure cooker. In the meantime, you can prepare the roots. Peel, wash and finely chop the onion, and you will cut the carrots, celery and parsley root into cubes.

Once the foam is no longer formed, prick the meat with a fork, to see if it has boiled enough, more than half. You should encounter some resistance. Then add the roots.

Let the beef soup simmer while you cook the rest of the vegetables. Cut the pepper into cubes, peel the potatoes and cut them into cubes. Once the roots begin to soften, you can add the peppers, peas and finely chopped white cabbage.

In the meantime, check if the meat is cooked. When the fork enters it easily, take it out of the pot, let it cool a bit and then you can cut it into cubes. Put the meat back in the pot. When the vegetables are almost cooked, add the potatoes. Once they have boiled, add the tomatoes to the pot, which you have scalded, peeled and diced beforehand. Boil the borsch separately and add it over the soup. Bring the contents to a boil and remove the pot from the heat. Add salt and pepper to taste, but also finely chopped larch. You can serve beef soup with a little sour cream.

Transylvanian veal soup with sour cream recipe

  • 500 g of veal
  • 200 ml of tomato juice
  • 3 carrots
  • 1 parsnip
  • 1 parsley root
  • ½ celery root
  • 1 large onion
  • 2-3 medium potatoes
  • celery leaves
  • 1 link parsley
  • 1 sprig of thyme
  • 1 bay leaf
  • 1-2 tablespoons olive oil
  • salt and pepper
  • caraway
  • paprika
  • a few veal bones for taste
  • 3-4 yolks
  • 450 g sour cream (20%)
  • a little lemon juice, optional

Start by boiling the veal, together with the veal bones, in a pot of cold water, salt and a few peppercorns. Let the meat boil for about 45 minutes, during which time you will always froth, until the juice remains clear. Meanwhile, wash and clean the vegetables and greens. Cut the diced potatoes, sliced ​​carrots, parsnips, parsley root and celery into cubes, and you can finely chop the onion.

Add two tablespoons of oil to a pan and fry the carrots a little. When the meat is almost cooked, you can take it out of the pot and cut it into cubes. Strain the soup separately into another pot, add the veal and the previously prepared vegetables. Bring everything to a boil and add the celery and parsley leaves. Eventually, you can add water if the juice has dropped. When the veal soup boils, add the thyme sprig, bay leaf, pepper and a little ground cumin. Then add two tablespoons of paprika and tomato juice. Bring everything to a boil until the vegetables are soft. Season with salt, if necessary.

When the veal soup has boiled, remove the celery leaves and thyme sprig. Prepare the mixture of yolks and sour cream to straighten the soup. Mix the sour cream with the yolks and 2 tablespoons of the soup, until the composition is thin, then add it over the soup and mix well. Eventually, you can add a little lemon juice, to taste.

Peasant beef soup recipe

  • 1 kg of beef with bone
  • 2 medium carrots
  • 1 large onion
  • 2 medium potatoes
  • 1 large bell pepper
  • 1 parsnip root
  • 1 celery (approx. 200 g)
  • 100 g peas
  • 150 g green beans
  • 200 g white cabbage
  • 400 g tomatoes in broth
  • 1 link leustean
  • 1 link parsley
  • salt, to taste, to taste

Remove the meat from the bone and wash it well, then you can cut it into cubes. Put the diced meat and bones to boil in a pot of water and salt for about an hour. Always froth until the juice remains clear. The meat should be soft when pricked with a fork.

Meanwhile, prepare the vegetables and remove the bones from the pot. Wash, clean and cut carrots, onions, potatoes, bell peppers, parsnip root and celery. You can finely chop the white cabbage. Add the chopped vegetables to the pot in which the meat is boiling (without the potatoes), together with the peas and green beans. Let the beef soup simmer over low heat. When the vegetables and meat are penetrated, add the potatoes and let them boil for about 20 minutes.

Then add the tomatoes in broth and borscht to taste, depending on how sour you want the beef soup to be. Let it boil for a few more minutes and add salt to taste. When ready, take the pot off the heat and add the finely chopped larch and parsley.


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CANNED FISH SOUP

Not always when we want a fish juice we have a fresh fish at hand. In order not to suppress our cravings, we propose the version of canned fish juice. When you are at the store and you see canned mackerel on the shelves & # 8222natural & # 8221, that is just boiled & # 8211 buy 2-3 boxes, you will want to repeat the food I suggest. The mackerel should be whole and just beheaded.

canned mackerel & # 8211 1 box (400 gr)
potatoes & # 8211 2-3
rice & # 8211 0,5 pahar
celery & # 8211 1 strain
onion & # 8211 1 pc.
carrot & # 8211 1 pc.
oil & # 8211 3-4 tablespoons
bay leaf, salt, pepper
greens

Wash the celery, peel the onion and carrot, chop everything into cubes and heat in a few tablespoons of oil in a non-stick pan. We also peel the potatoes, cut them into small cubes (they will boil faster) and put them over the hardened vegetables. We wash the rice and also put it in the pan.

Add water, a bay leaf, salt, pepper and bring to a boil.

When the potatoes are ready, add the canned fish (the picture shows that it also has juice), make the fire as small as possible, put the lid on and let all the flavors penetrate. In 4-5 minutes, season with sour borscht or lemon salt, add the chopped greens, turn off the heat and let the juice rest for 10 minutes. Serve with toast or breadcrumbs, hot peppers, season with sour cream. Light and very tasty! Enjoy your meal!


Ingredients

  • 1 pc. smoked bone
  • 1 pickled cabbage, smaller
  • 2 onions
  • 1 carrot
  • 1 parsley root
  • 1 parsnip
  • 1 bell pepper, red
  • 1 hot pepper, red
  • 1 egg yolk
  • 2 tablespoons sour cream
  • salt
  • pepper
  • 1 bay leaf
  • 2 sprigs of dried thyme
  • 3 l of water
  • 1 l of cabbage juice
  • 2 tablespoons olive oil
  • 1 bunch of green parsley

The ingredient we're using this week? Peasant house sausages “Full of meat” & # x1f5a4 Sergiu's recipe? Sausage soup and cabbage juice. Teo's recipe? The coming days on the blog!

How did I come up with the recipe for Soup with sausages and cabbage juice? The first time I heard about this "magic" combination was with our friend Corina. Then Sergiu tested his own version, which would be, as he tells him, “a whole meal, a combination of soup and stew, which belongs to both type 1 and type 2, it can be eaten with sour cream but also with pickles. ”. And especially it can be eaten, I would like to add, with a red onion, water, which we can cut into fidelities / fish (julienne would say Mr. Don, MasterChef finalist) and mix it with salt and vinegar.

With whatever we serve, the wonderful soup with sausages and cabbage juice, it is certain that it is a soup that is easy to prepare, with ingredients at hand and is perfect for the whole family.


Video: Simple and healthy Fish Cabbage soup (August 2022).