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Recipe honey soup

Recipe honey soup

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I washed the lamb well, in several waters, then I boiled it in salted water. I gathered the foam well, and when it did not form I took out the meat and strained the juice. I put it back on the fire together with the vegetables, letting it boil for about 30 minutes. I added the rice and left it for a few more minutes. I added the tomato juice, then the borscht, and at the end I added the finely chopped greens.

Method of preparation

I chose as soup, the lamb one being the Easter Holidays!

For the lamb soup we will use, the bones of the thighs, the chest and the throat. I used the whole throat which had a pretty good amount of bone and meat. I make this soup more than Easter, being quite fat. We will put the meat with the bone in a higher pot, which we will harden with a finely chopped onion for 5-7 minutes, over which we will pour 2-2.5 liters of cold water and we will leave it for 20 minutes. so that the taste of lamb diffuses in the water, and the lamb soup comes out tasty. During cooking we will remove the accumulated fat and foam with a foamer as many times as needed. In the meantime we will take care of vegetables and greens. First we will wash all the vegetables and we will clean them of stalks, peels, seeds ... etc., After which we will cut all the vegetables and cut them into small cubes, apart from carrots, parsley root and parsnips, which I choose to be as thin and cut the slices, which give a nice look to the soup. In another pot of 4-5 l, in which we will make the soup, we will put 4-5 tablespoons of olive oil and put the dried and green onions to 3-4 After it has changed color we will add the peeled and finely chopped tomato, then we will add all the other vegetables and diced potatoes not too small. We will leave, over low heat, for 10 minutes after which we will add the meat and We will let the vegetables and meat boil for 25-35 minutes, after which we will add the finely chopped greens (let's not forget to stop half the amount of parsley and larch to sprinkle on top, after boiling and at the time of serving ). We will let it boil for another 5 minutes on low heat and we will add either 1 liter of borscht, or lemon juice and 1-2 glasses of boiling water, possibly 2-3 tablespoons of magic borscht. If the soup has become more consistent we will add a little boiling water and 1-2 tablespoons of vegeta. I used borscht and I added another glass of water. We will let it boil for another 15-20 minutes on low heat. we will put the sour cream in a bowl and we will beat it well with the egg yolk. We will add 1 tablespoon of hot juice, we will mix well and we will pour the composition in the pot with the soup. We will add the chopped larch and parsley, we will match the salt and pepper and thus the soup is ready to serve.

Before serving, we can sprinkle a little green parsley and freshly ground black pepper in each plate, it will give it a special taste and of course a pleasant appearance.

We will serve the lamb soup hot and if you want and you like it, along with a hot pepper.

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice

Ingredients for the recipe for lamb soup with sour cream:

  • 1 kg of lamb with bone
  • 3 tablespoons vinegar
  • 1 large onion, finely chopped
  • 1 bunch of finely chopped green onions
  • 2 grated carrots
  • 1 finely chopped (or grated) parsley root
  • 1 finely chopped parsnip root (or grated)
  • 1 half finely chopped celery root
  • 1 finely chopped red bell pepper
  • 2 tablespoons oil
  • 3 tablespoons rice
  • 2 yolks
  • 200 ml cooking cream
  • vinegar / lemon / borscht (for sour)
  • 1 large bunch of finely chopped larch

-1 pumpkin suitable
-50 g of rice
-3 suitable carrots
-1 tablespoon delicate
-salt to taste
-3 tablespoons of water
& # 8211 Green leustean twigs
-1 kg of lamb
-1 onion
-100 g celery
-1 parsnip

We clean the onions, vegetables and wash them. We put them on a clean towel to drain. Then cut the onion into small pieces, the vegetables into cubes, and finely chop the larch. We wash the rice after we have chosen it, then we also wash the meat. Put water and salt powder in a pot and add the meat. After it boils, add the vegetables, the delicacy and let them boil until the meat becomes soft. About 15 minutes before it is ready, add the rice. Put the pot on the fire and add the larch. When it has cooled, we put it in a very well cleaned pumpkin.

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