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A tasty and seasonal soup.
- 300 g fresh spinach
- 1 onion
- 1 carrot
- 2 tablespoons Fuchs borscht
- 4 tablespoons tomato juice
- rice noodles - optional
- 1 link green larch
Preparation time: less than 30 minutes
RECIPE PREPARATION Soup with spinach:
Wash the spinach leaf by leaf.
Put a pot of water on the fire.
Put the cleaned, washed and finely chopped onion and carrot in the pot.
When the onion is cooked, add the finely chopped spinach.
Boil for 10 minutes and add the tomato juice and borscht.
Boil for another 10 minutes and add the noodles.
Season with salt and turn off the heat.
When it is warm, put the finely chopped larch.
3 spinach recipes worth cooking
Spinach is rich in antioxidants, iron and fiber, becoming a reliable friend to our health. & Icircl we can consume both raw, cooked and cooked, even in the long term, being recommended in the diet of adults, as well as children.
Spinach salad with cheese and cherry tomatoes
This salad is filling enough and can replace a meal, such as lunch or dinner. In addition, she is low in calories, so she is friendly with our figure.
Randi: & bdquo Time spent with family is the most precious gift.
- 100 gr croutons
- 200 gr cherry tomatoes
- 150 gr baby spinach
- 250 gr goat / cow / sheep or feta cheese
- 1 teaspoon olive / coconut oil
- according to taste c & acircnepa seeds / other seeds / nuts
- to taste balsamic vinegar or lemon & acircie juice
- to taste salt
Chop the ingredients as desired, mix well and the salad is ready!
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Omelette roll with spinach and vegetables, gluten free
This roll is very easy to cook, looks great and can be eaten anywhere, at breakfast, at the office or at dinner.
- 2 eggs
- A handful of fresh spinach
- & frac12 carrot ras
- A teaspoon of grated beets
- 2 green finely chopped green onions
- A pinch of salt to taste
Method of preparation: You need a large, non-stick frying pan, such as a pancake pan. Break the eggs and beat them well with salt to taste, until they become frothy, then put them in the pan. Mix the other ingredients in a bowl. Place the vegetable mixture (over the egg in the pan, as in a pizza starter, then roll the & bdquoclătita & quot obtained from the omelet. The roll is ready and can be served with your favorite dressing (sm & acircnt & acircnă, mayonnaise, avocado sauce, etc.). page 2 & gt & gt
Egg rag soup
Who doesn't know the classic recipe for egg rag soup that he tried at least once as a child? We decided to teach you how to prepare it, to pass it on, from generation to generation. The taste is unique, and in its preparation you can even add meat, chicken breast being recommended. Here are the steps needed to prepare a soup with egg scraps!
Ingredients for scrambled egg soup:
1.5 liters of juice in which he boiled a chicken
1/2 bell pepper
freshly ground black pepper
1/2 bunch of green or larch parsley
Read also the "Headspace Guide to Conscious Eating", bring to mind conscious thinking and the benefits it offers when practiced. The appetite and the relationship with the food will also change for the better. Details HERE.
4 steps to prepare egg rag soup:
1. Wash celery, onion, bell pepper, carrot and tomato well under a stream of cold water. Celery, onion and carrot are cleaned and finely chopped. Remove the stalk with the pepper seeds and grind it as well.
2. In a large pot, add the juice in which he boiled a chicken with diced celery, carrots, peppers and onions. Leave it to boil until all the vegetables are soft. If you do not have juice from a chicken soup, you can even add chicken to the recipe or boil the vegetables in plain water.
3. After the vegetables have boiled, add the diced tomatoes and let the soup boil 2-3 more times. Meanwhile, break the egg into a bowl and beat well. Add a little juice over the egg, mix well, then put in the pot with soup. They can also be put in noodles, according to your preferences.
4. Mix well, so that the egg scraps come off well in the whole composition. Leave it on the fire for a while, then add the green parsley or larch, washed and finely chopped beforehand.
Smoked Spinach Peasant Soup Recipe - Vlăduț de la neatza's recipe with Răzvan and Dani
With spring aromas, but also with some pork smoked, Vlăduţ, the chef from Neatza with Răzvan and Dani, flooded the show's set, preparing a delicious recipe for smoked peasant spinach soup.
Peasant smoked spinach soup
It is a spring soup, delicious and full of vitamins that we can also prepare at home, and those who fast can ignore smoking.
What we need for the Smoked Spinach Peasant Soup Recipe:
- 500 gr spinach
- 1 bunch of green onions
- 1 lettuce (ribs only)
- 1 bunch of larch
- 350-400 gr smoked pork breast
- 400 gr canned tomatoes
- lemon & acircie juice
- 2-3 tablespoons of oil
- 2-3 eggs
- salt and pepper to taste
How to prepare Smoked Spinach Peasant Soup Recipe
Peasant smoked spinach soup
Finely chop the onion, cut the pork breast into cubes and sauté together, in the hot oil, but add only the small part of the onion for the beginning.
After a few minutes, add the canned tomatoes and let them boil until they drop like a sauce.
Spinach the spinach in salted water and a little baking soda, then drain well, chop and add over the ingredients in the bowl, along with the tails of the green onion.
Add the lettuce, only the thick ribs, the heart as Vlăduț says, but also a few leaves and fill it with hot water.
Let the peasant spinach soup boil for a few minutes, for a while to match the taste with salt and pepper.
Before extinguishing the fire, add the chopped larch and the beaten eggs and diluted with a little hot juice, so that fringes are formed in the spinach soup.
Peasant smoked spinach soup
Peasant smoked spinach soup it is soured, to taste, with lemon juice.
Vlăduț assures us that it is delicious, especially served with slices of roasted and spread with dill rubbed with dill.
Vladut's advice is to add & icircn soup, & icircn during cooking and tails from larch, because they will give a special flavor.
For more details and tips from Vlăduț, watch the video below:
500 gr spinach, 1 bunch of green onions, 1 lettuce (ribs only), 1 bunch of larch, 350 & # 8211 400 gr smoked pork breast, 400 gr canned tomatoes, lemon juice, 2-3 tablespoons oil, 2-3 eggs, salt and pepper to taste
Finely chop the onion, cut the pork breast into cubes and sauté together in hot oil, but adding only the white part of the onion. After a few minutes, add the canned tomatoes and simmer until they drop like a sauce.
Spinach is scalded in salted water and a little baking soda. Then drain well, chop and add over the ingredients in the bowl, along with the green onion tails. Green lettuce is added, only the thick ribs, the heart as Vlăduț calls it. But also a few leaves and complete with hot water.
Let the peasant spinach soup simmer for a few minutes. During this time the taste with salt and pepper matches. Before turning off the heat, add the chopped larch and beaten eggs. Dilute the pots beforehand with a little hot juice, so that fringes form in the spinach soup.
Peasant smoked spinach soup is seasoned, to taste, with lemon juice. Vlăduț assures us that it is delicious, especially served with slices of toast and spread with cheese rubbed with dill. Vladut's advice is to add the larch tails to the soup during cooking, because they will give a special flavor.
Borscht, soups and broths
To make borsch, borsch and soups you don't need too much time or too much skill, as long as you choose the right recipe. And there are plenty of variations - light, quick recipes that don't require too many ingredients.
In addition, soups and broths of any kind are very healthy because they ensure optimal hydration, help you saturate with fewer calories and contain many vitamins if you use vegetables in full. The soup is even richer in vitamins due to the added borscht, provided you don't boil it too much. Here are some reasons to try borscht, soup and soup recipes.
In Romanian cuisine, soups play a very important role, being served even on special occasions - potroace soup that is part of the tradition of weddings - or holidays - lamb soup is not missing from any Easter meal. In addition, belly soup, vegetable borscht or fish soups are part of the Romanian culinary tradition. Obviously, the recipes differ depending on the area, so in the counties on the Danube the fish soup is often eaten, in Moldova the famous Moldovan borscht is consumed, and in Muntenia people prefer potato soup.
If you are tired of borscht and soup, you can try more exotic cream soup recipes based on peas, carrots, cauliflower, spinach or combinations of several vegetables decorated with greens and served with croutons.
The soup entered the Romanian gastronomy through the Slavic peoples I came in contact with. Sour soups are a tradition in Slavic cuisines and parts of Asia, while the rest of the people prefer uncooked soup. However, each of them has its own soup recipes passed down from generation to generation. The French are famous for bouillabaisse, a fish soup, the Greeks masterfully make fasolada, a bean soup, the Spaniards are famous for a tomato soup called gazpacho, and the Italians are accustomed to eating minestrone, a delicious vegetable soup.
In the Scandinavian and Baltic countries, but also in the Orient, recipes are prepared that seem strange to us: fruit soups. They can be served cold, hot or hot and are said to be delicious. Fruktsuppe, a Norwegian specialty, is made from raisins, plums and other dried fruits. In other parts of Europe, people enjoy cherry soup, made with cream and sugar. Cinnamon, cloves or alcoholic beverages, such as wine or brandy, can be added to some fruit soup recipes.
Spinach cream soup with meatballs
Because we find spinach on the market, here is a very tasty recipe. Creamy spinach soup with bristles, to which we will use spinach from bel & # 537ug.
The soup is a delicious liquid that can be prepared from an unlimited combination of ingredients and can be made more consistent by adding pasta, rice, sour cream, yogurt, ice cream. and so on
Soup-cream & # 259 it is obtained from the mixture of puree obtained by mixing the ingredients (vegetables), to which is added the soup that boiled the vegetables, or milk, or sm & acircnt & acircn & # 259. Very often sour cream is cream soup with croutons (pieces of breadcrumbs fried in butter). When preparing meat-cream soup, it is good that the excess fat is slightly squeezed from the surface.
Photo: Cream of spinach with bristles Archive Burda Rom & acircnia
& Icirc & # 539i need for cream soup & # 259:
1 kg of spinach
8 medium-sized potatoes
2 tablespoons butter
500 ml ap & # 259
1 leg & # 259tur & # 259 m & # 259rar
& Icirc & # 539i must for bristles:
500 g of beef or turkey breast
2 tablespoons rice
1 leg & # 259tur & # 259 p & # 259trunjel
Preg & # 259te & # 537ti a & # 537a:
To grind, grind the meat and mix it with the rice, which you have previously kept in cold water to soften. Add the egg, salt and finely chopped parsley. With wet machines, form smaller hairs and boil them in 1 liter of boiling water, over medium heat, until they rise to the surface.
Meanwhile, cure the spinach and vegetables and wash them. Heat the butter in the saucepan for the soup and cook the vegetables and spinach for 7-8 minutes, stirring constantly. Pour 500 ml of the soup that has been boiled and boil the vegetables and boil the vegetables for 10 minutes, until they soften. Strain the ingredients and mix them in a blender together with a little soup, until you get a homogeneous cream, which you submerge with the leftover soup.
Distribute hot plates on hot plates and sprinkle with finely chopped porridge.
Preparation: 15 min. Boiling: 30 min.
Re & # 539et & # 259 by Ana Kis, Cluj-Napoca, Cluj County
Ingredients Transylvanian spinach soup:
- 600 grams of fresh spinach
- 80-100 grams of smoked bacon
- 1 small onion
- 2 cloves of garlic
- 1 teaspoon sweet pepper
- 2 whole eggs
- 1 yolk
- 1 bunch of fresh dill
- 200-250 grams of sour cream with a fat content of at least 25%, pepper
- vinegar for souring, to taste
Transylvanian spinach soup preparation:
Wash the spinach carefully, put it in a pot and add a teaspoon of salt. It does not take more water than what is left on the leaves to scald the spinach, simply cover the pot with the lid and put it on the fire for 4-5 minutes.
When the lid of the pot starts to & # 8222dance & # 8221, mix in the spinach once, then cover again. In a few minutes the spinach will be scalded and will lose much of its volume.
Drain the spinach (it will not have much liquid and will keep its color, by this boiling method) and cut it into small pieces. Let's brag about our banana cliché, fresh out of the smoker. It is as tasty as it looks and I assure you that, compared to the sausages available in the market, it is much healthier.
Cut the bacon into strips (julien).
Half of the bacon is browned in the pot in which the soup will be boiled.
Add the finely chopped onion and cook together (my onion was red, not mandatory).
As soon as the onion has softened, add the paprika, mix quickly and quench with hot water. Add the spinach.
Instead of water, the nun poured a mixture of sweet milk and sour milk, in which case some flour had to be added, so that the juice would not be chewed. I skipped the flour and implicitly the dairy mixture, but the soup tastes the same in the end.
Bring the soup to a boil, add a teaspoon of salt and let it sit for a few minutes. Meanwhile, two whole eggs (large to be, if not, put 3) are beaten with a fork together with 1 drop of salt, pepper to taste and half of the chopped dill. In a large frying pan, brown the remaining bacon, then pour the eggs and prepare a healthy gaigana (ie omelet).
Gaigana (omelette) browns nicely on both sides.
Remove the omelette on a plate and cut into pieces.
Add the pieces of omelette to the boiling soup and cook for another 3-4 minutes, then add the remaining chopped dill, turn off the heat and cover with a lid.
In a bowl, beat the cream with 2-3 tablespoons of cold water and the yolk. Add the chopped garlic and mix everything. Pour in the mixture of sour cream and yolk 1 polish of hot juice, mix and then pour into the pot with soup, stirring a few times and the soup is ready.
Eat spinach soup with great appetite, after each one adds it to the plate with a little vinegar (according to taste).
Raw spinach recipes
Raw spinach can be eaten in several variants, in moderate quantities and can be included in several recipes.
Spinach salad with strawberries and walnuts
Raw spinach salad with strawberries and walnuts
- 100 gr baby spinach
- 200 gr strawberries
- 50 gr nuts
- 2 tablespoons balsamic vinegar
- 1 teaspoon of honey
- 1 teaspoon Worchester sauce
We use baby spinach leaves or we choose the softer spinach leaves and wash them well and then place them on a plate. We washed the strawberries, cut and cut into quarters, over the spinach. We fry the walnuts a little in the pan, without oil. and we break them into medium pieces. Dissolve the honey in the balsamic vinegar and add the worchester sauce. Season the salad with the dressing thus obtained.
Spinach salad with chicken
Spinach salad with chicken
- a chicken breast
- 300 grams of spinach
- four tomatoes
- two peppers of different colors
- 200 g of cheese
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- salt pepper
Wash the chicken breast and place on a grill pan. Meanwhile, wash the vegetables and cut into cubes of the right size
Then grate the cheese and cut the spinach into strips. If we use baby spinach, it can be put whole. For extra flavor, you can add a few arugula leaves. After it has cooled, cut the chicken breast into medium pieces. Separately, mix the oil, vinegar, salt and pepper.
Mix all the ingredients and add the dressing obtained above. For a fresh and tasty taste, serve chicken and spinach salad immediately after cooking.
Ingredients spinach cream soup
- 500 grams of fresh spinach or 200 grams of frozen spinach
- 300 grams of potatoes, flour, weighed after peeling, cut into cubes
- 1 l. Of chicken soup
- 1 tablespoon oil
- 20 grams of butter
- 2 large cloves of garlic
- 1 medium-sized onion
- 150 grams of liquid cream for cooking
- salt, pepper, grated nutmeg
Croutons with parmesan & # 8211 optional
- 200 grams of bread, preferably older, cut into cubes
- 60 grams of grated Parmesan cheese
- 40 ml. olive oil
- salt and pepper to taste
Preparation of spinach cream soup
As I already said, for this spinach cream soup I recommend that the main ingredient be blanched. This procedure will guarantee that the spinach will keep a vibrant green color, even if it will be cooked 15-20 minutes after blanching. Don't feel like blanching spinach? The recipe comes out anyway, only not as good-looking.
1. For this, we put on the fire a pot with 4-5 liters of water. Separately, prepare a large bowl with very cold water, preferably with ice cubes. Spinach washed in 3 cold waters, cleaned and drained, boiled in boiling salted water. It only takes a maximum of 1 minute, even less, just enough to lose its volume.
2. Remove the spinach with a whisk and place in a bowl with very cold water. After it cools well, drain the spinach, wipe it on paper towels and use it to prepare this recipe for spinach cream soup or for any other recipe.
3. Heat the oil in a saucepan, add the butter and as soon as it has melted, the chopped onion and crushed garlic. Add 1 pinch of salt from the beginning and cook over medium heat until the onion is soft.
4. Add the peeled and diced potatoes and cook, stirring constantly, for 2-3 minutes. It all goes off with hot chicken soup. Chicken soup can be replaced with water, but the final preparation will be less consistent and tasty. When the potatoes are almost cooked, add the well drained and drained spinach and cook for another 4-5 minutes. Finally, we check the potatoes, which must be very tender, being the ones that will give the creamy texture of the spinach cream soup.
5. Put the soup in the blender, add ³⁄4 of the cream and match the taste with salt, pepper and 1 knife tip of grated nutmeg. The rest of the cream is kept for serving, it will look nice on top of the spinach cream soup sliced into bowls.
Preparing croutons with parmesan
6. I have already published a blog simple crouton recipe, with herbs and garlic. If you want to make the parmesan croutons with which we served this cream of spinach soup, find out how we did it. First of all, it is ideal to put the croutons in the oven as soon as you add the liquid over the potatoes (according to point 4 above). This way, you will be able to have the croutons ready when the soup is ready.
I used a homemade bread with natural mayonnaise. I preferred to keep the peel as well, because this peel is delicious and we really like to nibble on crunchy stuff. If you don't like crispy croutons, it's best to give up the crust. Obviously, croutons can be made from any kind of older bread, there is no need to start baking bread for them!
So, the oven is heated to 180 ° C on the ventilation-assisted grill function. If you don't have this function, 190 ° C static is perfect. I put the bread cubes in a tray covered with baking paper. I sprinkled them with olive oil, sprinkled salt, freshly ground pepper and Parmesan cheese in the rain. I mixed them lightly and put them in the oven, at a height located in the upper half.
7. In about 10 minutes, during which time I mixed them once with the wooden spoon, the croutons are ready, only good to serve with the spinach cream soup.
Serving the soup
The spinach cream soup is served hot, with the preserved cream and croutons.
To be useful, and if you are interested in other cream soup recipes, you can find them with one click on the image below.
If you click on the next picture, find them all my spinach recipes.