We clean and wash the vegetables.
Peel a squash, grate it and cut it into long strips until it reaches the middle, the area with the seeds.
The part with the seeds, the potato and the tomatoes go through the robot.
Put 4 tablespoons of oil in the pot, add chopped onion, diced carrot, then sliced pepper.
Let it cook for a few minutes.
Add the zucchini slices, add salt and pepper to taste, add about 2 liters of cold water and let it boil over medium heat until the vegetables are soft.
After the vegetables are cooked, add 1 tablespoon of oregano in vinegar and finely chopped greens.
Leave the covered pot for a few minutes for the flavors to blend in, then serve.
Chicken borscht is tasty when the bird is a country one, raised freely. Many vegetables and greens give taste and flavor to this traditional soup. Tasty noodles are homemade (recipe here). The final cough is given by the sour and fiery borscht that can also be prepared at home & # 8211 recipe here. Chicken borscht is healthy and nutritious click here to read how to do it.
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 with 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, 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.
Zucchini and basil cream soup
This is a very simple and tasty recipe for zucchini cream soup with basil, very light and refreshing, rich in nutrients and low in calories, which is ready in less than 20 minutes.
Did I mention that vegetable cream soups are our favorite & # 8220soups & # 8221? Are extremely tasty, easy to prepare, very nutritious and last but not least, aesthetically pleasing.
One of the very successful combinations of cream soup, which goes very well during the summer due to its taste refreshingand light composition and low in caloriesis that of zucchini or zucchini with mint. Unfortunately, although I prefer the Romanian zucchini, once I moved to Austria I no longer have access to it, but I realized that the soups come out just as tasty with the Italian one, greener.
Besides the fact that this cream soup is very tasty and low in calories, the benefits of zucchini and basil make it a real exile of youth and health. Thus, although zucchiniis one of the lowest calorie vegetables (only 17 calories / 100g), this is a very important source of potassium, vitamin A and C. and also a very powerful antioxidant. What else to talk about basil, & # 8220the king of herbs & # 8221, very well known for its anti-aging properties.
But let's move on to the things that come first. Namely, the demented taste of this soup.
16 comments to & bdquoEgg soup & rdquo
I have never heard of this soup, although we are from the same area and many of your recipes remind me of my childhood (including mashed potatoes). I know what to cook in the & # 8222with juice & # 8221 chapter
I see that you say that the soup can be made afterwards, but with eggs and milk. How do you fast it?
Diana, my mother says that her recipe is Hungarian, I don't know what to say, I hope you try it, you will see that it is unexpectedly good & # 8230 now, even if it grows vegeta :)). As for fasting, I was referring to meatless dishes, only this is not really fasting :)). You know what? I take this with the post so that it is not misunderstood. Kiss you !
I will try, maybe even tomorrow, that I have everything the recipe requires at home. Today I make something & # 8222dry & # 8221 food, but tomorrow I make your soup.
Amalia, lately I see that you are also posting recipes that my grandmother used to make :) Rantalati potatoes were a delight in my childhood, and I also make egg soup often now.
Wow, what a treat it must be & # 8230 It has nothing to do with my Chinese egg soup, I really tend to think it's better :))
I will definitely try it.
:)) know that I still have recipes only that while experimenting with new things I forgot about the traditional ones :)).
My mother also makes a similar soup, I was really thinking of making it myself and posting it. In our country it is also called "sour cake" or "wife's laziness" :))) because it is made very quickly! My husband really likes it, he says it looks a bit like belly soup.
Georgiana lazy wife's name I think is the most appropriate :))
Super soup, now I'm done working on it, and it's extraordinarily good, thanks for the recipe!
Your aura will be good :), I can't help but write that I visited your blog and it's great!
Thank you very much, I'm glad you liked it, as you can see I'm a big fan of your blog, today I want to try smoked potato soup, your recipes make me want to cook :).
I've heard of egg soup but it's totally different from the one you posted & # 8230 & # 8230 & # 8230. I only need about 3-4 eggs depending on the quantity sweet / hot paprika add water, bring to a boil and add strained beaten eggs with a fork and if desired add whole eggs & # 8230 & # 8230. let it boil for a little longer in max 30 min it is ready: d & # 8230. and it's super tasty with a little vinegar
Can't the vegetables be put back? Are they taken out and thrown away?
No, but you can puree them and put them back.
when we make & # 8222 omelet & # 8221, fry it in a little oil?
Yes, I apologize for not specifying.
Preparation for the meatball soup recipe:
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Recipes with light zucchini: cream soups
It is no longer a surprise that soups are your allies in a weight loss diet. Their disadvantage is that they are not full, but if you opt for those prepared in the form of cream, you will solve this problem.
Ingredient: 2 zucchini zucchini, a large onion (you can replace it with garlic), 2-3 tablespoons of olive oil, half a bunch of dill or basil, 100 ml of white wine, salt, pepper.
Cook the onion in oil, then add the white wine. Keep it on the fire for a few minutes, then add finely chopped zucchini, salt and pepper. Add 200 ml of water and simmer for 20 minutes. Set aside until cool, then pass the composition with basil or dill.
Zucchini is tastier than the zucchini from our lands, which means you will get more delicious dishes. Try these too zucchini recipes and your loved ones will think you did magic in the kitchen.
I want to lose weight. Zucchini stuffed with chicken and cheese for a light dinner
If you want to lose weight, the worst idea you could have would be to eat nothing or follow all kinds of restrictive diets. I say that because man is a strange being, and when he's not allowed to do anything, that's exactly what he wants to do. And no matter how much you have the will, you manage to abstain once, twice, but in the end you give in and, because you still gave in, then you do it too. So you know a thing.
That's why, when you decide to lose a kilogram or more, in no case make a list of forbidden foods. Because that's exactly what you're going to think about. And they will haunt your days, but especially your evenings, when it's hardest to refrain from eating. It is best, when you start the lists, to put them on "sinners" & # 8211 ie chips, chocolate, cakes, eclairs, hazelnuts, cheese biscuits (and just about anything that catches your mind) & # 8211 in the category "to taste as rarely as possible". Besides, don't go, not even in your head, hungry for shopping, because these are the ones you will take home and then they will make your life a torment knowing them there, well, in a drawer .
Because it's possible to give up, from time to time, it's better to buy the smallest chocolates, and if you happen to have "sinful" food at home and feel like you're dying if you don't eat THOSE biscuits or some chips, don't take with you the whole package, because you will eat it all. Better take two biscuits or a handful of chips, hide the bags (because if you see them it will be hard to refrain) and enjoy them.
Losing weight is largely a matter of will and I know from experience that fighting with oneself is by far the most difficult. That is why, rather than arguing with yourself, it is better to make some of your work easier, eliminating temptations as much as possible. Moreover, stopping eating will not help you at all. Because although it will give results in the short term, in the medium term you will wake up with a disaster. This is because no one can live without food, and when you start eating again you will immediately fall into old sins. Just to reward you, not the other way around.
What to do then?
Eat less at every meal, use small plates, do not put two servings (in this case you use a smaller plate in vain), eat as many vegetables as possible (raw or steamed are best), because you they will fill the stomach, keep it busy and are very low in calories. Get up from the table with the feeling that you could easily eat another chicken, opt for frequent and small meals. That is, do not stay hungry until you feel that you faint, because then you will give up, but take with you a fruit (which you best eat until about 3 pm), drink as much tea, fresh juices squeezed fruits and vegetables and water. By diluting your gastric juice, the fluids will cut you off from hunger. At first, because then you will get used to it.
And because, as I said, it's not good to starve, prepare light dinners, which consist of salads rich in seeds, cheese and (maybe) an egg, grilled vegetables, chicken, turkey or fish, or natural yogurts ( those with commercial fruit contain far too much sugar). One such dish, extremely tasty, built according to the rules of Mediterranean cuisine, which can be enjoyed at lunch and dinner at 6 pm, are zucchini stuffed with chicken and cheese, prepared in the oven. Which are extremely easy to prepare.
Light Zucchini Soup - Recipes
It is easy to understand that the famous soup was "born" in Radauti, and the one who gave life to the tasty food is Mrs. Cornelia Dumitrescu, a master in culinary art at the "Nordic" Restaurant in Radauti. Mrs. Dumitrescu's passion for gastronomy was born in the family and continued during her professional training, among the original recipes of her reign being "shepherd's sausages", "mushroom roll", "national chop" and - of course - "Radauti soup".
The soup originally from Radauti, made (as a recipe) in 1979, can be described as tasty, light, nutritious.
Mrs. Cornelia Dumitrescu testified that the idea of this preparation appeared as an alternative to belly soup, but to be easier for the consumer. The first option was with turkey meat, tasty and low in cholesterol, but later the turkey meat was replaced with chicken, because it is cheaper and easier to prepare when preparing large quantities of soup. Along with the meat, the original Radauti soup also contains carrots, celery and parsley roots, bell peppers, onions (possibly, for a richer taste, you can also add 1-2 potatoes cut in half), the right being finally mixed with sour cream. with egg yolks, vinegar and garlic sauce. It must be served at the table with toast and hot peppers (pickled or not). The original recipe for Radauti soup (recipe unaltered in time by various occasional chefs), by Mrs. Cornelia Dumitrescu from Radauti, Bucovina, is described in this presentation, towards the end.
Home recipe - the secrets of Radauti soup: the meat is boiled before with all the vegetables and a little salt, until it can come off the strips (do not cut into cubes), just like the beef belly strips, adding back to the juice in which it boiled, the boiled vegetables are removed, leaving only the meat in the juice) the vegetables are not added later, neither chopped nor blended, just to keep both the consistency and the special taste of the soup you can use only boneless breast, without other parts of the chicken, because the taste and the final fat of the soup is due to the sour cream and yolks in the composition, the greens are not added at the end, because they would look too motley, and the taste of the greens would not be felt anyway, being covered by that of vinegar and garlic. "cut" the soup, when we add the sour cream (minimum 25% fat) mixed with flour and yolks, we do not pour everything at once in the pot, but we first put, separately, two tablespoons of hot soup in the composition and mix, only then we turn everything over l in the pot.
- Ingredients: 2 pieces boneless chicken breast, 2 carrots, 2 parsley roots, 1 parsnip root, 1 bell pepper, 1 medium onion (optional, for a richer taste you can add 2 small potatoes cut in half), 500 gr sour cream fat (minimum 25% fat), 3-4 egg yolks, 3 tablespoons flour, 3 tablespoons vinegar, 3-5 cloves garlic, salt and pepper to taste, boiling water.
- Preparation: boil the chicken breast with a little salt and the vegetables cleaned and cut in half (only the onion is put whole) in about 3 or 4 liters of water, so that it is neither too diluted nor too concentrated the final soup, remove the foam , and after they have boiled well, remove the whole vegetables, and the meat comes off the bones in strips (the skin is thrown away), putting it back in the pot with the juice in which it boiled, without vegetables. After it boils a little, add the yolks mixed separately with white flour and sour cream (in order not to cut or cheese the soup, in the composition of sour cream / yolks / flour made separately in a deep plate, add two tablespoons of soup hot and, only after stirring a little, pour everything into the pot), then add vinegar and put the garlic cloves given through a fine grater. Let everything boil for about 5 minutes, over low heat, salt / pepper to taste, then remove from heat.
- How to serve: Radauti soup is served hot, with toast and hot peppers.
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In order to take as little time as possible to prepare the soup, it would be ideal to thaw your belly in time. Wash the carrots, peel them and put them on the grater manually or use the food processor. Peel a squash, grate it and squeeze the garlic.
Put a pot of about 5 liters on the stove, let it heat up, pour the oil, then put the grated carrots and start to sauté them. Add 1 teaspoon of salt and mix. You will notice how, under the effect of salt, carrots remove their orange juice, becoming soft. You cook them for 4 minutes. Now you can add water over the carrots, bay leaves and peppercorns. Cover with a lid and cook over medium heat until boiling.
When it boils, add the belly strips, cover with the lid and simmer on low heat for about 30 minutes (see also the instructions on the belly package). While the soup is boiling, separate the eggs and keep only the yolks, which in a larger bowl, mix with the cream until a cream forms. When the belly is boiled, add the garlic and vinegar, bring 1 & # 8211 2 more to the boil, then turn off the heat.
It's time to add the cream. You have to do this operation carefully to avoid taming the cream. Proceed as follows: in the bowl in which you mixed the cream with the eggs, gradually add a few tablespoons of soup, to raise the temperature of the mixture and not be a big difference between the temperature of the soup and that of the egg mixture with cream. Gradually add the cream in a thin layer and mix with a spoon until you incorporate it all.