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LEEK SOUP WITH TURKEY PIPOT

LEEK SOUP WITH TURKEY PIPOT


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I kind of stunned the people with vegetable juices. So I took "something" out of the freezer. That is a package with pipota and turkey heart. I started working hard using the vegetables that were at my fingertips.

  • 200 gr pipota + turkey heart
  • 200 gr noodles with egg -spatzle
  • 2 diced carrots
  • 2 tablespoons oil
  • 2 threads of vinegar
  • 2 tablespoons Kapia pepper paste
  • 1 leek -chopped
  • 1 celery stalk celery cubes
  • 1 potato - cubes
  • 1 Kapia pepper - rounds
  • 1 hot pepper - rounds
  • salt
  • pepper-optional

Servings: 4

Preparation time: less than 60 minutes

METHOD OF PREPARING THE MEADOW SOUP RECIPE WITH TURKEY PIPOT:


  1. I boiled in water with well-washed pipota salt and turkey heart. For speed, I boiled for 20 minutes in a pressure cooker.

  2. Lightly fry the leeks and carrots.

  3. I added Kapia paste, potato, celery, larch twigs.

  4. Stir and add the hot juice in which the pipot boiled.

  5. Boil the vegetables for 15 minutes. I'm ready if the carrot is penetrated.

  6. Add the red pepper slices and the hot pepper. Leave to simmer for a few more minutes.

  7. Taste, salt and sour if needed.

  8. Slice the pipette into thin slices that you add to each plate when serving.



LEEK SOUP WITH TURKEY PIPOT - Recipes

Ingredient:
1 kg small fish,
2 onions,
1 leek,
3 cloves of garlic,
½ kg of tomatoes,
1 glass turns white,
salt,
pepper,
chopped green parsley,
croutons,
1 kg morun,
2 liters of water,
lemon juice

Method of preparation:
Clean the small fish (tomato, caracuda, etc.) and boil with salt, along with finely chopped vegetables and wine.
When it is cooked, take it out and put the big fish (cod, sturgeon, carp) in the water and boil it too.
Add the soup with lemon or cabbage juice, borscht or vinegar.
The soup is served with croutons, and the big fish is served separately.


Leek soup and loboda

In the soup pot, heat a few tablespoons of oil and temper the sliced ​​leeks up to 0.5 cm. Sprinkle with salt.

We also put a kettle or a pot to boil with water. We will fill the soup with boiled water.

Cut the carrots, celery and parsnips into small cubes and add them to the pot to harden. We keep them until they soften.

Add boiled water. In a 4-5 l pot, we need about 2-3 l of boiled water over the vegetables.

We also cut the zucchini into cubes. We put it later because it boils faster than other vegetables.

Bring to the boil and bring to the boil the borscht or crocodiles. It depends on what we choose to sour the soup with. I used both because I had a not very sour borscht. Bring the borscht to a boil and add to the soup. If we use corcoduşe, we boil them separately in a little water, then we strain the seeds. You can put the corcodus directly in the pot, but you will meet the kernels in the plate and it is not very pleasant. I've had frozen crocodiles since last year.

We throw a handful of rice in the soup.

We wash the loboda and cut it into thin strips. She goes into the pot too. From now on we move fast.

Put the borscht or crocodile juice in the soup, bring to the boil.

Until the soup boils, beat 2 eggs together with 200 g of sour cream. We pour juice from the pot over them, one polish at a time, until we bring it to almost the same temperature as the soup. We do this so as not to cut the cream. Then we pour it into the pot.

If you skip the cream and eggs, we have a fasting soup.

After a boil, two, turn off the heat and add a bunch of fresh larch and parsley. Let it breathe.

From now on, along with a few sprigs of green or red onion, good appetite for soup!


The perfect remedy for hangovers, revealed by Horia Vîrlan. Potroace soup, step by step recipe

A few days before Christmas, the master chef Horia Vîrlan stopped at the click.ro house, where he participated in a festive discussion during the weekly Click! Live. Loaded with useful tips for housewives, and even with delicious recipes specific to Christmas and New Year, the nice chef you can watch on Prima TV also revealed the best remedy to get rid of the hangover.

Horia Vîrlan responded affirmatively to the Click! to share some of his culinary secrets and offered tips so that the holiday menu is no longer a hassle for housewives. The chef revealed that he is not a "fan" of pork for the Christmas meal, preferring to use turkey meat, a healthier alternative.

For those who are facing the most unpleasant part after a good party, the hangover, Horia Vîrlan "gave up" and revealed to us all the steps of the potroace soup that he will prepare for his family. He prefers to make it from turkey, but wears it just as delicious and made from chicken.


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Comments:

  1. Kajizragore

    I agree, this is a wonderful phrase.

  2. Dereck

    The excellent message))

  3. Taktilar

    I am also worried about this question.

  4. Ballinamore

    Wonderful, this valuable information



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