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Potato soup with sour cream

Potato soup with sour cream

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We clean the vegetables, we wash them and we cut them into cubes, we only put the carrots through the small grater. Put the peppers, parsnips and celery for another minute.

Add water and potatoes. Put the pot to boil over medium heat. During this time we beat the eggs and mix them with the cream. After 20 minutes, check if the vegetables have boiled, season with salt, pepper, add the larch and sour with borscht. Let it boil for a few more minutes, add beaten eggs with sour cream stirring in the soup, then take the pot off the heat.

Serve the soup garnished with green parsley.

Potato soup recipe with cabbage juice

We use the classic vegetables for this soup: onion, carrot, parsnip and parsley root. Predominant being the potato that gives maximum satiety. Cabbage juice is added to taste, of course. It depends on how sour and how salty it is.

And this soup is very good, especially after the holidays when we are stuffed with so many meat dishes.

And also from the category of potato soups, I also recommend: Potato soup recipe with beets and bacon.

I told you above that cabbage juice is a real elixir for health, it is important not to boil it too much in soups, so as not to lose its properties.

VIEW Here's an article about the beneficial properties of consuming cabbage juice!

And pickle juice is used to sour soups. Pickles in brine are also considered beneficial for the body.

* If you like the recipes on this blog, I am waiting for you every day and on facebook page of the blog. You will find there many recipes posted, new ideas and discussions with those interested.

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Potato soup

Hi ! It's been a long time since we've visited. And I don't even know why. I found on Google the picture from this soup and I allowed myself to take it, with a link to your blog, of course. However, our recipes are clearly different. I hope she's not upset, and if she is, say so and I'll get her out. All the best !

No problem, Zina. As long as my recipes are not copied word for word, anyone can take pictures from my blog by linking to the source. For some time now I've been busier and not too "quoties" on my blog, this month I haven't even posted at my usual pace. I occasionally leaf through a few culinary blogs and that's about it.

Thanks, you're very kind. Good luck with that !

Tasty soup, a tip if you will allow me. the dried bay leaves go wonderfully with the potato soup.

Of course we allow :) Any tip is welcome! I haven't tried the bay potato soup, but it looks interesting.

Hi. This is the recipe with no. 3 I'm trying: potato soup. The potato meatballs came out great, I dropped a little a lot of pepper but they are ok. Last night at 11.30 pm I was baking meatballs, but it was worth it. Today I went in again and I discovered I don't know how many recipes and I don't know which one to make first. I'll let you know as I do them :))) Cami

Cami, considering that two of the three recipes were with potatoes, you could also choose a recipe based on potatoes :) How do you think it sounds POTATOES GRATINATED IN THE OVEN? me the potatoes stayed until I received my sister's visit and she made them fried because she likes them very much, now I will cook them more often according to your recipes- On the weekend I don't know if I will have time, but for the next recipe I make the salty cheese pie hard with your eyes. I will review the shopping list and add meat and pie sheets :))), for me the meat / sausage section is a bit non-existent, cheeses and dairy products have priority. Nice weekend! Not to forget. the soup came out super and it's very easy to make! Cami

You can make a lot of recipes with potatoes, and most of them are quite simple to prepare. If it's to finish all the other recipes, then maybe you remember that there is also the meat section :) I was going to forget too. it's worth making that savory cheese pie. It is worth trying the one with sweet cheese (Dobrogean), I can't decide which of them is better: D

:))))) Don't think that I didn't see the Dobrogea pie, but I saw the one with salted cheese first. but both recipes left my mouth watering. Cami

:))) I understand, I follow the principle of & quot; first seen, first cooked & quot.

Potato soup

Easy and quick to prepare potato soup is not among my husband's favorites :) but I really like it.

The recipe below I have from my mother is the meatless version.

  • Ingredient:
  • 5-6 potatoes
  • 3 carrots
  • 1 parsley root
  • 1/2 celery
  • 2 onions
  • 200ml milk or cream
  • 1 or
  • 250ml broth
  • leustean, patrunjel, tarhon
  • oil, salt

The vegetables (carrots, parsley, celery, onion) are cleaned and cut into small cubes, then fry in a little oil. After they have softened, add the diced potatoes.

Cook for a few more minutes and add 3 liters of cold water.

Bring to a boil over low heat.

After they have boiled, add the broth, leave for another 10 minutes and then season with the egg yolk mixed with milk or cream.

Finely chop the greens and add to the soup.

Beat the egg whites a little and add to the soup.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

How do we prepare the recipe for smoked potato soup?

You can read the written recipe or go directly to the video recipe by clicking on the picture.

Video recipe for smoked potato soup

Peel a squash, grate it and squeeze the juice. Cut the potatoes into cubes of about 2 cm, not very large, to fit about 2 cubes in a spoon.

Put the oil in the pot, add the smoke and lightly brown for 3 & ndash 4 minutes. It will taste delicious soup.

I now used 200 g of kaizer and 100 g of sausage, both made and smoked at home.

We make all kinds of meat and fish dishes, with or without smoking. It looks like this and if you click on the picture, you will also find the recipes & # 128578

Add the diced carrot and mix for 3-4 minutes, until the oil turns orange.

We don't fry the carrot, we just color the oil and in this way we get that golden, beautiful face of the soup.

Now add 2 liters of hot water and the rest of the vegetables. Put 1 teaspoon of salt and a little pepper and hot pepper.

Put the lid on and let it boil until the vegetables are well softened. It takes about 20 minutes.

I had a reliable help: a wonderful knife from You know we all have 100 knives, but none of them cut, do you? Well, I discovered the Maranc knives and took 2 sets, enough for us. Like Doru, he is a great lover of sharp knives & # 128578

I took a German set and a Damascus Steel set. Damascus steel knives are famous all over the world, they have an extremely sharp blade. See in the video recipe how easy it is to cut, as if you are going it alone & # 128578

If you want to order these knives, you also have a discount code: GINABRADEA and you automatically receive a 10% discount. This discount is valid at any time & # 128578

I received the knives and personalized with my name. You can request, for a fee, this customization as well & # 128578

Add the potatoes and another 2 liters of hot water, let everything boil. The potatoes are ready in about 15 minutes.

Tips from Gina Bradea

  • For the soup it is recommended to use pink peeled potatoes: they are less floury, they do not crumble when boiled.
  • You can use any kind of smoking: bacon, goose, kaizer, sausages, ciolan, smoked bones & hellip
  • You can also straighten the soup with 2-3 yolks, mixed with sour cream.
  • Use as much cream as possible, with a minimum of 25 & ndash 30% fat, so as not to cut.
  • The greenery is put at the end, 10 minutes after the fire has stopped. This way the vitamins are not completely destroyed.

How to make the liaison (liezon) for dressing soup

Put the sour cream in a saucepan, add a little boiling soup, stirring constantly, until the sour cream juice is hot.

Add another 2 liters of hot water to the soup and now adjust the taste of salt and pepper, add vinegar or borscht for sour.

When it boils, add the sour cream mixture and let it boil for a short time, then turn off the heat. It doesn't boil much.

After 10 minutes, add the greens.

Presentation and serving for potato soup

serve potato soup hot, with hot peppers or onions next to it. And if you also have homemade bread, throw the hat after the dogs, it's so good! & # 128578

Lettuce soup with cream

Hi! My recipe doesn't differ much from yours, but I use flour, potatoes and noodles instead. I don't put garlic, instead I put a teaspoon of broth (mine don't make a soup without broth, except for belly soup), I always add it with borscht (homemade) and at the end I put yogurt. And one more thing, I make the egg like a pancake in a little oil. I portion it as it comes with a fork, I add it together (at the end) with plenty of larch, And that's about it. As I specified it doesn't differ much, PS. I love to make this soup only with smoked bones. With sympathy, Mariana.

Just like you suffer with your loved ones who don't conceive a soup without broth, I also have my "pussy" in connection with the borscht :) Not that I wouldn't conceive of putting it in soups, but I can't bear to know it there. It comes from my childhood, from the time when I was an unparalleled whimper, I didn't like sour soups and I tend to reject the borscht or corcodus that my mother and grandmother used, I prefer the lemon that seems more modern to me - I know, I'm big man childhood :)) Your solution with fried egg is interesting, it's really to my taste, as well as the one with the potato (the noodle as if I wouldn't put it in anyway). Speaking of potatoes, I take this opportunity to remind you that my favorite soup has been smoked with potatoes (I also leave a link to RECIPE respectively).

  • 200-300 g smoked (bacon, smoked fork bones, kaiser & # 8230)
  • 3 tablespoons oil
  • 1 medium onion
  • 1 large carrot
  • 1 piece of celery root (or a stem)
  • 5-6 medium potatoes
  • 400 g diced tomatoes (canned)
  • lemon juice (or a little borscht)
  • lovage
  • salt
  • thyme

In the pot in which we will prepare the soup we put the oil and sauté the chopped bacon for a few minutes until the fat melts. to cover the vegetables. Salt to taste and let it boil until the potatoes are cooked.

Add the diced tomatoes, lemon juice or hot borscht, season with salt and cook for a few more minutes.

Turn off the heat, add the thyme, fresh or frozen larch and leave it covered for a few minutes to leave its flavors. smoked potato soup hot with hot peppers and a tablespoon of sour cream if you like. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

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1. Chop the vegetables (small diced carrots and celery, larger diced potatoes, zucchini, as well as potatoes).
2. Chop the onion or knife in the food processor as finely as possible, then fry it in 2 tablespoons of oil until it becomes translucent.
3. Add the potatoes, celery, carrot and a pinch of salt, 2 L of water and let the soup boil until you can easily penetrate the potatoes with a fork (

15 minutes).
4. Then add the chopped peppers and zucchini, and after 10 minutes of cooking add the borscht and season with salt.
5. Let the soup boil for another 5 minutes on low heat, with a lid.
6. Remove a pinch of soup juice and add it over the whipped cream. Stir vigorously to prevent the egg from clotting or separating the cream, then turn the cream into the soup, stirring again quickly.
7. Spread the chopped parsley in the soup and leave it covered for 10 minutes, to rest.
8. Serve the right pumpkin soup with hot or cold sour cream, to taste, with croutons.

Potato soup with sour cream - Recipes


Tamarind is the fruit of a tropical tree, from the Fabaceae family, native to Africa (Sudan and Madagascar) and erroneously attributed to India as its origin (Hindi tamar), where it was later introduced. Known by the Greeks and Egyptians since the 4th century BC.

Tamarind (Hindi tamarind) is a fruit often used in India and the Philippines and looks like a kind of brown vegetable. Tamarind is also very popular in Africa, where it is consumed either raw or as an ingredient in certain traditional dishes.
The fruit, with a fleshy pulp, grows inside a brown pod similar to legumes, but larger.
Tamarind is a fruit that is found mainly in India, Asia, West Africa and South America. Tamarind has a sweet-sour taste, is rich in sugar, vitamin C, vitamin B and interesting for a calcium fruit.

You can find it at most oriental stores, at some Plafare and on the internet.

I will use it in my recipe for sour soup.


  • potatoes - 3-4 pcs
  • carrots - 2 pcs
  • parsley root - 1 pc
  • onion - 1 pc
  • tamarind - 30 gr
  • parsley - a few strands
  • water or stock (juice in which chicken or beef was boiled) - approx. 2 L
  • sour cream - 250 gr
  • soybean oil / grape seeds 20 ml (I use one of these 2 types of oil for frying, more details about the oil, you can find it in the section from “TIPS & IDEAS”.)
  • salt and pepper


Boil the tamarind in 500 ml of water for 15 minutes.

Wash the potatoes, carrots, parsley root and parsley leaves. Peel the potatoes and cut them into cubes, preferably small or larger. Peel the parsley root and carrots and grate them, peel the onion and cut it into juliennes, finely chop the parsley leaves.

Put the pot on the fire with oil, when the oil is hot add the onion, carrots and grated parsley root, heat them for 1-2 minutes on low heat, then add 1 glass of stock and leave on low heat for 4-5 minutes, then add the rest of the stock, salt, pepper and let it boil on low / medium heat depending on the used eye of the stove.

After boiling the tamarind for 15 minutes, strain it through a fine sieve and keep the juice, which we will use for sour soup. We can eat the fruit after it cools down, be very careful not to swallow the seeds and twigs at the roots)

After the vegetables are cooked, add the tamarind juice and let it cook for another 10 minutes.

If we can't find tamarind, we can make this recipe and we can use it for sour, vegetable broth, borscht, grape aguride or pomegranate broth. )We have options, don't we? It's just that the taste will be different!

When the soup is ready, add the chopped parsley and sour cream, mix well and turn off the heat!

Potato soup with smoked and sour cream as in Transylvania

A potato soup with smoked and sour cream like in Transylvania, like the good Măriuca, better said, delicious and full of flavors.

Probably the most eaten soup in the winter season by the grandparents from Transylvania. It's true that they didn't do it with sausages and too much ham, but with bacon, but I like it much more in this version.

It is slightly sour, with the taste and aroma of smoked and garlic, served with hot peppers or "fish" as the hot peppers were called in Transylvania, only good to keep you warm this season. But nowadays we do it less and less, probably due to the diversity, but it is welcome every time.

My grandmother used to tell her that she gives hilibe and you don't have to take my word for it, but when you go through Transylvania, you will surely find many restaurants that offer this product.

Stay together for the list of ingredients and how to prepare and then another half hour in the kitchen to finish this soup.

For many other soup recipes with or without meat or fasting and much more, find in the soups and broths section or click on the photo

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Add 3 liters of water and boil for about an hour or until 80% boiled.

Put the oil, vegetables, onions and garlic in a pot and cook over medium heat for 7-8 minutes.

Add the smoked meat with the soup, potatoes, bay leaf, tarragon and simmer for 20-25 minutes or until the potatoes are cooked but not crushed. We also add the juice from pickled donuts or hot peppers.

Preparation for liezon:

In a large bowl put 5 egg yolks with cream, yogurt and mix.

We check the salt, and if necessary we add more. Be very careful, smoking can give enough salt, so no extra need is needed.