Vegetable soup / soup

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Leurda, green onions and green garlic are cleaned, washed and finely chopped. They are hardened in a little oil and water, approx. 5 minutes on medium heat, covered.

Meanwhile, clean the other vegetables, finely chop and add to the onion mixture. Season with salt, paprika, coriander and pepper, complete with water. Vegetable soups leave to boil semi-covered for approx. 25 minutes on medium heat. After all the vegetables are cooked, turn off the heat and pour in the beaten egg vegetable soup hot.

Vegetable soup serve hot sprinkled with greens and a tablespoon of sour cream to taste.

Good appetite!

Recipes that might interest you

In many Latin American countries and in Spain you can find cakes with the same name, but the recipes are completely different.

Empanadas - large Argentine pies with beef fried in lard.

  • 1 bag (400 g) Bonduelle “4 Seasons” Vegetable Mix
  • 1 kg chicken meat
  • 2 onions
  • 1 carrot
  • 2 tablespoons rice
  • Salt
  • Pepper
  • 1 parsnip
  • 1 celery
  • 2 bay leaves
  • Chopped red donut jar
  • Oil
  • Parsley

Boil the meat with the bay leaves and a little salt, and during the cooking, take the foam off it.

Meanwhile, chop the onion with the grated carrot and put it in another pan with a little oil, then add a tablespoon of red donut, prepared at home.

Over them, add the meat juice, along with the meat, celery, parsnips and Bonduelle 4 Season mixed product.

Bring to the boil, then add the rice, which has previously been washed and left in the water. When the rice is cooked, season to taste. Chop and add parsley. Good appetite.

Summer vegetable soup topped with yogurt

Full of taste and color, this summer vegetable soup seasoned with yogurt is good, both hot and especially cold from the fridge, on hot summer days.

I added to this soup most of the vegetables I found on the market stalls, except the eggplant and cabbage.

I chose to cut the vegetables faithfully to be in tune with the bean pods and they looked like noodles.

It is also very good Potato soup with tarragon, prepared in much the same way, but not Green bean soup with pumpkin it's not inferior, even if it's simpler.

Chicken soup with vegetables

After the night between the years o Chicken soup with vegetables it is a blessing. & # 536i, sour & # 259 with bor & # 537 homemade & # 259 is a delight. Do not hesitate to prepare the house on the side, especially as a larger quantity is insured for a long period of time with this ingredient. gold.

Photo: Chicken soup with vegetables & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 chicken breast
1 medium-sized onion
2 carrots
1 r & # 259d & # 259cin & # 259 de p & # 259trunjel
1 small gulie & # 259
1 gogo & # 537ar
1 rode pepper #
100 g of corn kernels
100 g green beans
4 tablespoons sm & acircnt & acircn & # 259
1 g & # 259lbenu & # 537
500 ml bor & # 537
1/2 leg & # 259tur & # 259 m & # 259rar verde
1/2 leg & # 259tur & # 259 p & # 259trunjel verde
Preg & # 259te & # 537ti a & # 537a:
Cut the meat into cubes and boil it over low heat, add 3 liters of water and drain. & Icircndep & # 259rtezi foam whenever needed. In the meantime, clean the vegetables, wash them and put them on the grill or cut them as desired. After the meat soup has remained clear and no foam is formed, add the vegetables and let them boil and let them soften. Mix the sour cream with the egg yolk and a few tablespoons of hot soup. When the meat and vegetables have boiled, add the boron, salt and pepper to taste. After the soup has boiled for 5 minutes, take the pot off the heat, pour in the mixture and stir. Sprinkle with the finely chopped parsley and cover the pot for 5-10 minutes, so that the greens soak up the aroma in the whole mass of liquid.

Below you will find the ingredients needed to prepare boron in the house: 500 g of wheat flour, 500 g of bread (larger machine), 4 slices of black pepper. 259 de secar & # 259, 5 l ap & # 259 fiart & # 259 & # 537i r & # 259cit & # 259, 1 can & # 259 de hu & # 537te, 2 leg & # 259turi leu & # 537tean, 1 crengu & # 539 & # 259 de vi & # 537in , 1/2 sfecl & # 259 crud & # 259, 1 l & # 259m & acircie. Ingredients that you can find in the market, made of natural, natural ingredients.

For how to prepare boron, enter here.

Preparation: 20 minutes Boiling: 40 minutes
Re & # 539et & # 259 by Corina Ionela Ursa, Deva, Hunedoara County

Vegetable soup and broth

Soup and vegetable soup, very healthy after a period in which I ate a lot of meat dishes. Namely: Pea soup with potatoes and pumpkin soup.

Photo: Pea soup with potatoes & ndash Arhiva City Publishing SRL

Pea soup with potatoes

& Icirc & # 539i must:
1/2 kg of potatoes
1 can of pea or a bag of frozen pea
1 l of vegetable soup
4 tablespoons sunflower seeds (or pumpkin) peeled and lightly fried
1 leg & # 259tur & # 259 de p & # 259trunjel
2 tablespoons oil
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and squeeze the juice. Add the peas, simmer for 2-3 minutes and cook, then pour in the vegetable broth and simmer over low heat. Taste the salt soup, and when it is ready, put the chopped parsley in it and the sunflower or pumpkin seeds, lightly fried in a frying pan, fry. (Whoever posts with dairy products can eventually add a tablespoon of sour cream).

Preparation: 25 minutes Boiling: 50 minutes
Re & # 539et & # 259 by Leontina Madincea, Timi & # 537oara, jud. Timi & # 537

Photo: Pumpkin Soup & ndash Archive & # 259 City Publishing SRL

Pumpkin soup

& Icirc & # 539i must:
3 zucchini
3 bunches of green onions
1 leg & # 259tur & # 259 of carrots
1 leg & # 259tur & # 259 de p & # 259trunjel
1 leg & # 259tur & # 259 de m & # 259rar
5 tablespoons olive oil
2 l & # 259m & acirci (juice)
250 ml yogurt
Preg & # 259te & # 537ti a & # 537a:
Peel an onion, grate it, grate it and squeeze the juice into the oil. 259 & # 537i & icirci la & # 537i s & # 259 clocoteasc & # 259. Peel a squash, grate it and boil it. If the soup is too thick, add more boiled water. Chop the greens and, when all the vegetables are cooked, add it, add the lemon juice, salt, pepper and serve with the yoghurt soup.

Preparation: 25 minutes Boiling: 45 minutes
Re & # 539et & # 259 by Sonia Miclescu, Bucharest

Homemade noodle vegetable soup

The traditional vegetable soup consists of a rich mixture of vegetables of all kinds, chopped or sliced, sour juice with borscht and homemade noodles. A low-calorie food, easy to digest, but at the same time rich in vitamins and minerals collected from vegetables.

Soups and soups hydrate the body, facilitate digestion and strengthen the immune system. They are recommended in diets, but also in the daily diet for a light dinner, or for lunch, when followed by a kind of two.

They are very easy to prepare, even for inexperienced cooks. And the recipe and quantities are not clearly established, we use according to taste and appearance what we have in the refrigerator. We can not give up on any form of onions and roots (carrots, celery, parsnips), instead we can add green beans, cauliflower, broccoli or peas.


  • 1 dried onion and a few sprigs of green grass
  • 1 carrot
  • 1/4 celery
  • 1 bell pepper
  • 1 zucchini or 2 medium potatoes
  • 2-3 tomatoes
  • 1 parsnip
  • 4-5 tablespoons tomato juice
  • borscht or lemon juice
  • green parsley
  • lovage
  • salt

For noodles:


1. Peel and finely chop the onion, carrot, celery, parsnip, pepper and put them in a large pot with 2 tablespoons of oil. Saute them for 2 minutes on low heat until the onion becomes translucent. Add a pinch of salt and cover the vegetables with hot water for about 1-2 l (to speed up the cooking). Cover with a lid and let the vegetables boil.

2. Check the vegetables and when they are almost cooked, add the diced zucchini, finely chopped tomatoes and a few tablespoons of tomato juice. Zucchini and tomatoes boil much faster than rooted ones, so we boil them later so they don't crumble. Cover again, add more water if needed and bring to the boil.

3. Meanwhile, make the noodles: mix the flour with water, salt and oil, knead by hand for about 10-15 minutes. Then cover the dough and set aside for 30 minutes. We spread with the twister a very thin sheet (on the top given with flour) we cut it into 6-7 cm strips, we put the strips on top of each other and we cut the noodles as thin as possible. We let them breathe for 20 minutes, after which we can put them in soup.

4. Separately, bring the borscht to a boil and pour it into the soup. We determine the amount of borscht depending on the taste and how sour the borscht is, there is no exact amount. Taste and season with salt and let it boil for a few more minutes.

5. You can check if the vegetables have boiled. Turn off the heat and sprinkle with finely chopped green larch and parsley.

5 recipes for soup and soup to try

1. Spinach soup and leurd

Spring has come, so it's just a good time to get full of greens. Spinach and leurda are among the queens of spring, so let's bring them together in a delicious soup. Add a lot of vegetables to it and finish everything by pouring a little sour borscht.

2. Soup with dumplings

"I don't know how others are", but the soup with dumplings reminds me of my childhood. I'm certainly not the only one, but no matter how things are with you, such a soup can be incredibly good and, in addition, is an important weapon in the arsenal against colds and colds. It can be served with boiled meat, cleaned of bones.

3. Chicken peasant soup

What was Grandma doing in the country with a freshly cut chicken? A delicious peasant soup! Of course, we soured it with borscht, because that's how it behaves, we added plenty of vegetables, and at the end we added our favorite greens, namely larch and parsley. The soup is ready in a maximum of 90 minutes, so let's get to work if you're hungry!

4. Squeeze

If you haven't heard of the juicer yet, you might want to try it as soon as possible. For a classic juicer you need sturgeon, cream and egg. Boil the vegetables, add the sturgeon, season and ready: in 35-40 minutes you will have a soup like in the Delta.

5. Radauti soup

Radauti soup is one of our favorites in Romanian cuisine, so it could not be missing from our recipes. For extra flavor I used both chicken breast and thighs, I added plenty of cream, and I got a soup craze. Welcome to the table!

Vegetable soup. The best recipe

One of the traditions of Romanian gastronomy is soup. I think that here, in terms of soup, the Romanian excels, and the Romanian soups are unique. The aromas and combinations of sweet and sour, make Romanian soups a real culinary business card insufficiently exploited.

According to Romanian tradition, soup is the first course of the meal and is always served first, before the other dishes on the menu. This dish is low in calories and can be eaten at any time of the day, including dinner.

Because there is no Romanian who does not salivate in front of a plate of soup, the soup being one of the healthy dishes, especially if it is made in the traditional way, you also prepare a winter vegetable soup. It is extraordinarily good, very healthy and is made quickly.

We offer you a delicious soup recipe, which contains many healthy vegetables, an ideal intake of vitamins for our body.

Vegetable soup has all possible vegetables (some fresh, some frozen if not fresh)


    • 250 grams of boiled beans
      (can be replaced with green peas or beans)
    • Two onions
    • Two potatoes
    • Three carrots
    • Two leeks
    • 100 grams of celery
    • Three red or green peppers
    • The core of a white cabbage
    • Oil, salt and pepper
    • The juice of two lemons
    • A bunch of green parsley
    • Two tarragon threads
    • A tablespoon of tomato paste and a small box of tomatoes in its own juice

    → Peel all the vegetables.
    → Put two liters of water on the fire to boil.
    → Finely chop the onion, leek (with leaves) slices, red pepper, carrots and celery root pieces.
    → Put all this in oil and cook well. Add a pinch of salt.
    → Finely chop the cabbage. Put the cabbage over the vegetables and stir a little. Leave all the vegetables on the fire for about 15 minutes.
    → When the water boils, put the potatoes in pieces. When the water starts to boil again, add the beans.
    → Bring the soup to a boil again and add all the vegetables from the pan with the juice left.
    → Cover the pot and let the soup simmer for about 10 minutes.
    → Add the tomato paste and tomatoes to your own juice.
    → Boil everything for another five to ten minutes.
    → Remove the soup from the heat, let it cool a bit, add the finely chopped parsley and lemon juice. Match salt.

    Serve hot vegetable soup with a little grated Parmesan cheese on top and fresh bread.
    You can add yogurt or a little cream to the soup.
    You can straighten the soup with a beaten egg and a few tablespoons of milk.
    It's delicious every time!


    • 1 kg of cod
    • 3 potatoes
    • 1 carrot
    • 1 onion
    • 2-4 cloves of garlic
    • 1 bell pepper
    • 1 large tomato
    • 1 hot pepper
    • 1 tablespoon tomato paste
    • 1 ½ tablespoons oil
    • 1-2 dried bay leaves
    • fresh greens: parsley, dill, green onions
    • salt and pepper to taste
    • 8-9 cups of water
    • optional: ½ cup of cream

    Method of preparation

    Prepare all the vegetables. Wash, peel and clean as needed.

    Chop the onion, bell pepper, hot pepper, garlic and tomato (from which you removed the seeds).

    Cut the potatoes into cubes or quarters. Carrot is put on a large grater.

    Heat the oil in a large saucepan, in which you will make the soup. Add the onion, carrot, bell pepper, hot pepper and garlic - all finely chopped.

    Cook the vegetables for about 5-7 minutes. Sprinkle salt and pepper over them. When softened, add the tomato, tomato paste and bay leaves broken into pieces.

    Stir gently and simmer for another 3-5 minutes.

    Then pour the water over the vegetables and add the potatoes. Bring to the boil, then turn the heat to low.

    While the potatoes are boiling (it takes about a quarter of an hour), prepare the fish.

    Wash it and cut it into cubes. When the potatoes and all the other vegetables have softened, add the pieces of cod to the pan.

    If the fish is frozen, cook it for 5-7 minutes. If it is fresh or thawed (thawed), it only needs 3-5 minutes.

    Cod soup with vegetables is ready. Turn off the heat and sprinkle finely chopped parsley or other greens on top.

    The cod can be replaced with another type of fish, such as salmon or even shrimp.

    For a creamier soup, add a little cream (put in the bowl when serving). On fasting days, cream can be replaced with coconut milk.

    Benefits of code consumption

    The cod is a fish with white, lean and lean meat. Successfully replaces poultry or other animal proteins.

    It has a mild taste and high versatility, which means that it can be prepared in different ways and used in various recipes.

    According to "The World's Healthiest Foods", 113 g of cooked cod fillets provide the following nutrients:

    vitamin B12 - 109% of the recommended daily allowance (RDA)
    iodine - 88% of RDA
    selenium & # 8211 58% of RDA
    phosphorus & # 8211 56% of RDA
    proteins & # 8211 42% of RDA
    hill & # 8211 21% of RDA
    vitamin B3 & # 8211 10% of RDA
    MOLYBDENUM & # 8211 9% of RDA
    vitamin B6 & # 8211 9% of RDA
    Omega-3 & # 8211 8% of RDA
    Vitamin B5 & # 8211 8% of RDA

    Low in calories, rich in protein and nutrients, cod is an excellent choice for those who want to lose weight. This fish also has a low glycemic index.

    Studies have shown that those who eat fish regularly have a lower risk of heart disease and dangerous cardiovascular events.

    Cold-water fish in particular, such as cod, is beneficial in atherosclerosis and cardio-metabolic disorders.

    Omega-3 fatty acids and vitamins B12 and B6 are important nutrients that support cardiovascular health.

    Omega-3 helps control blood pressure, helps lower triglycerides, prevents heart attacks and protects against cardiac arrhythmia.

    Fish consumption was also associated with a lower risk of cancer (colon cancer, kidney cancer, leukemia, multiple myeloma, non-Hodgkins lymphoma).

    Studies suggest that Omega-3-rich fish protect the brain from neurodegenerative diseases such as Alzheimer's or cognitive decline.

    Moreover, good fish fats improve mood and fight depression.

    Diets rich in Omega-3 also provide protection against macular degeneration and inflammatory conditions (asthma, rheumatoid arthritis).

    Minestrone soup

    Not a week goes by without a hot meal and with a lot of juice in the house, this is the golden rule of a Moldovan chicken like me! Soup, broth, borscht, we are not pretentious at all in this regard! So I made a schedule for myself - one week a vegetable soup, the next week and some more consistent protein. It's a system that hasn't failed so far, because we tend to get bored of a dish quickly, which is why I cook everything in small quantities anyway.
    The soup here comes from beautiful Italy and has the peculiarity that it is made from seasonal vegetables and also contains pasta (or rice in some cases), sometimes even meat. It is therefore a fairly consistent and nutritious soup and incredibly versatile. You basically don't need a recipe to make this soup - whatever vegetables you have on hand, a handful of short pasta and some greens is all you need for a meal in tune with the cold season! Or any other season!

    You will need: 3 tablespoons olive oil, 1 chopped onion, 1 chopped celery stalk, 2 diced carrots, 2 chopped garlic cloves, 1 chopped red bell pepper, 1 chopped green bell pepper, 1 handful of kidney beans, chopped, 1 cup beans already boiled beans, 1 handful of frozen peas, ½ kg chopped tomatoes (fresh if you find some really tasty tomatoes), about 1.5-2l water (depending on how thick you want the soup), 1 hand short pasta, salt and pepper to taste, 1 teaspoon dried thyme, ½ teaspoon dried basil, chopped parsley and lemon juice to sour it at the end.

    Heat the oil in a soup pot and add the onion, celery, carrots and garlic. Saute for 2-3 minutes until the vegetables are soft. Add the bell pepper, kidney beans and peas, peas and tomatoes, then pour in the water and season with salt and pepper. Boil for about 15 minutes, then add the pasta and continue to cook for another 5-7 minutes. Remove from the heat, add the thyme, basil and a little chopped parsley and pour into hot bowls. Sour with lemon juice to taste.