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Preparation time: less than 15 minutes
The wing is cut in half and boiled in cold water. Chop the vegetables. When the meat is ready (it takes a little longer), take it out of the soup and let it cool. In the remaining soup add the washed rice and chopped vegetables and let it boil. When cooked, add the yolks rubbed with a little salt and mixed with yogurt (put hot soup on top to bring to the same temperature and not cheese), tomato juice (mine was not so concentrated), borscht, salt , pepper and meat peeled and chopped. Bring to the boil, turn off the heat and add the tarragon.
Put the beans in water to soak from evening to morning, then boil the beans in two waters that we throw after reaching the boiling point.
Rinse the beans well and boil them again in 4 l of water.
We clean the roots, wash them and chop them into cubes, then smother them in hot olive oil.
Add a little salt, thyme and a slice of grated ginger.
Leave them on medium heat until they are well softened, then add them over the beans which have meanwhile been boiled.
Chop the onion scales and add it over the beans, when the beans start to penetrate easily.
We add the bay leaves, the other round ginger, the whole, the donuts passed through the robot and sprinkle thyme and tarragon on top, one pinch at a time.
Let the ingredients on the fire make their tastes good, 10-15 minutes, then add the tomato paste, taste and season with salt if necessary and cook the food for another 15 minutes on low heat.
After turning off the heat, add the finely chopped parsley.
Serve the soup with red onions or pickles.
I was lucky enough to find a bean that boiled quite quickly, if the beans do not start to penetrate in the first 20-30 minutes of cooking, you can add a pinch of baking soda to the water, but no more.
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The simplest and tastiest meatball soup recipes. Meatballs for soup, made of pork, chicken, turkey or beef. Sour soups with borscht and cabbage juice.
How to make pork, beef or chicken meat soup any housewife should know!
After all, the classic meatball soup does not present difficulties in cooking and does not last long, and the result is always appreciated by the whole family.
In addition, it is quite famous among the supporters of the Dukan diet.
The recipe for meatball soup for beginners is phenomenally simple.
Whether you cook it with borscht or cream, with pork or turkey meatballs & # 8211 the variety of options is limited only by your imagination!
So, to diversify the lunch menu, we selected some special meatball soup ideas.
You will definitely find a suitable recipe for cooking and you will learn how to cook it correctly.
The simple recipe for meatballs with borscht is cooked as follows: Put cold water in a 5-liter pot and boil the beef broth together with the coarsely chopped celery stalk. Before boiling, take the foam on top several times until you get a transparent and clean soup, then cover the pot with a lid and let it simmer for at least an hour and a half.
Put the carrot, celery and parsnip on the large grater, finely chop an onion and bell pepper, then fry them together in a pan with three to four tablespoons of rapeseed oil. After they soften a little, sprinkle a teaspoon of paprika on top, stir a few times and pour the vegetables into the soup pot.
While they are on the fire, for 15-20 minutes, take care of the hair mixture. Finely grate an onion over the minced meat, add the egg and half a teaspoon of thyme, then sprinkle with salt and pepper.
At the end, add the two tablespoons of rice that you boiled before for 3-4 minutes and mix them in the prepared composition. Shape the meatballs into balls and add them one at a time to the soup pot. After half an hour, add the chopped tomatoes and a tablespoon of tomato paste.
Bring the borscht that you put in a kettle to a separate boil and pour it into the soup, adjust the taste of the salt, then put the lid on and leave the pot on the fire for a few more minutes. After the last check, if the meatballs are cooked, turn off the heat and set the pot aside. Chop the parsley and larch threads and put them in the soup.
Greek-style meatball soup is a meatball soup with very tasty cream and popular among housewives in our country. For starters, we will clean and wash all the vegetables.
We cut all the cubes, except the onion that we will cut into small pieces. We harden them with oil and salt, in a pot over medium heat. We put a pot with 1.5 l of water and salt on the fire, and in the meantime, we will make the meatballs: in a bowl we will mix the minced meat with the chopped parsley, eggs, salt and pepper, mix well and form balls of the same size.
When the water boils, turn them over in the water and boil them for 5 minutes on medium heat. We take the foam. After 5 minutes, put the meatballs in the vegetable pot, add the strained soup, add the rice and let it simmer for 15 minutes. For the liezon, mix the yolks with the cream.
After 15 minutes with a polish, take as much soup as you can from the soup and put it on the lid, stirring constantly, to bring the lid as close as possible to the temperature in the pot. Turn the bowl back into the soup pot, turn off the heat and stir for another 3-4 minutes continuously.
Place the minced chicken in a bowl and season with salt, pepper, rice, egg, dill and parsley. Mix well and leave to cool for a few minutes. Separately, clean the vegetables, wash and cut into cubes. Bring to a boil in salted water and 2 teaspoons of sunflower oil.
The meatballs are formed from the meat composition and put to boil in the soup together with the vegetables. Foam and simmer, covered with a lid. Strain the borscht into a kettle and simmer for a few minutes, then add to the meatball soup.
(source of the meatball soup recipe: bucătăraș.ro)
Add a third of the amount of a saucepan. The vegetables are washed, cleaned and then finely chopped with a knife. When the water has boiled, put the vegetables to boil. Now prepare the meatballs: for the minced meat, add salt, pepper, 1 egg, dill and 1 tablespoon of rice.
Mix all this well and with the wet hand make balls and let them lightly in the pot over the vegetables, letting them boil with a lid for about 20-30 minutes. Along with the meatballs, put the 2 tablespoons of washed rice.
Add the tomato juice, borscht, let it boil for another 5-7 minutes and then you can put the second beaten egg well with a fork in a bowl together with 2-3 tablespoons of borscht. Pour thinly into the pot and mix. The larch is chopped and added at the end.
(source of meatball soup recipe - LaLena.ro)
Wash, peel the vegetables & # 8211 onions, carrots, peppers, celery, parsnips. Boil the bone broth in a saucepan, put the bones, half the celery, parsnip, carrot, onion, pepper & # 8211 whole.
When it starts to boil, take the foam, make a small fire and leave for 2-3 hours. Thinly cut 1 onion, peppers and put them in a 5 l saucepan. Add the finely chopped celery. Do the same with the carrot. In a frying pan, sauté a diced onion, add the chopped tomatoes and leave for another 2-3 minutes on the fire.
Add the onion composition with tomatoes in the pan, pour 2-3 l of bone broth and bring to a boil. When it starts to boil, turn down the heat and leave for 30 minutes. In a plate, mix the minced meat with the boiled rice, egg, salt and black pepper. Mix well. Form medium-sized balls from this mixture and place them on a plate.
After the vegetables have boiled for 30 minutes, place the meatballs carefully, let them simmer until they start to boil, then let them simmer and leave them on the fire for 10-15 minutes. Then match with sour borscht and salt. Cut the parsley into small pieces. Put it on. together with thyme, in soup and turn off the heat in 2-3 minutes.
Put the vegetables to boil. When the vegetables are almost ready, we do not take care of the hairs quickly. Mix the minced meat with the well-washed rice, beaten egg, salt and pepper to taste.
With wet palms, form the hairs and lightly let them into the pot. Do not stir for 2-3 minutes, to let them stick and so as not to loosen them. The hairpins are boiled when they rise to the surface of the water. Add the borscht and chopped tomatoes and match the taste of the soup with salt.
Let it boil for 2-3 more minutes, then turn off the heat and sprinkle freshly chopped larch on top.
Bring the water to a boil without salt. Wash and chop the diced vegetables and add them to the pot on the fire, when the water starts to boil (except for the peppers). We prepare the meatballs. Pass the meat through the mincer together with the onion, sprinkle salt, pepper and thyme over the mixture, then add the rice and eggs and mix well.
When the vegetables in the bowl start to penetrate easily, form the nuts the size of a walnut and immerse them in the bowl. Let the meatballs boil for about 20 minutes, over medium heat under the lid, then add the cabbage juice, then the diced pepper and tarragon.
Let the soup boil for another 15-20 minutes, then season it with salt, if necessary, then turn off the heat and add the chopped parsley.
Thoroughly wash the beef bone and boil it in 500 ml of water, then rinse under running cold water. Meanwhile, peel the vegetables and cut them into small pieces. Put water in the pot and when it boils add a pinch of salt and beef bone, simmer for 15 minutes. At this point, add the vegetables and start preparing the meatballs.
Wash the rice and boil it for 5 minutes in 500 ml of water with a little salt, then drain it and add it over the meat. Add the spices and egg, mixing everything. Form the nuts the size of a walnut, roll them in flour and place them on a plate.
When the vegetables are cooked, carefully add the meatballs and simmer for 20 minutes. Pour the cucumber juice and simmer for another 5 minutes. Add the green mixture, turn off the heat
Boil the beef bone in 2 liters of water for 2 hours. Wash and clean the vegetables. Cut into cubes. They are boiled next to the bone after it has boiled for an hour and a half. Make up to 2 liters with water if it has dropped.
Put the rice to swell in a little cold water. Mix a finely chopped small onion, an egg, finely chopped green parsley, minced meat and rice. Mix well.
Season with salt and pepper. Form the meatballs with wet hands and add to the soup. Turn the heat to low and simmer for another 30 minutes.
Peel a squash, grate it and cut it into cubes. They are hardened in oil in a large pot. Then cover with 2-3 liters of salted water. Finely chop the pepper and add it to the soup. Boil for 45 minutes.
Meanwhile, prepare the meatballs. The minced meat and rice are mixed with the onion given through the mincer and the finely chopped parsley. With wet hands, shape hairs the size of nuts.
When the vegetables are well cooked, add the meatballs one by one to the soup. Boil over medium heat for about 10 minutes. Boiled meatballs will rise to the surface. While the meatballs are boiling, remove the foam from the soup with a whisk. At the end, add the lemon juice and season with salt.
Pour water over the dried mushrooms and leave to soak for 2 hours. Chop the onion and, together with the carrots, fry in vegetable oil. Put the ready vegetables in a saucepan, pour the water under the mushrooms, add the diced potatoes. Fill with water.
The soup will be quite thick. Put the mushrooms and onions in a blender. Add the mushroom puree to the buckwheat and knead the mixture together with the salt and pepper.
Make meatballs the size of a walnut and fry them in vegetable oil. Taste the soup, add spices and herbs. Pour it into plates, add crispy meatballs on the outside and soft on the inside.
You must first prepare the meatballs. To do this, boil the rice in half a glass of water until all the water is absorbed, put the carrots on a fine grater and mix them with the rice.
Add the chickpeas or pea flour, salt and mix. Now you need to shape the small roasts - keep in mind that in the soup they will grow 2 & # 8211 2.5 times. Fry the roasts in a large amount of sunflower oil & # 8211 with a layer of 3-4 cm. Heat the oil well in the pan.
It should be hot enough so that our meatless meatballs are covered with a golden crust in 3-4 minutes, otherwise they will warp. The temperature of the oil can be checked by dropping a small piece of dough into it: if the dough whispered immediately and came to the surface, then the oil is ready.
Place the finished meatballs on a paper towel to drain the remaining oil. Peel a squash, grate it and cut it into 4-6 pieces. Cook the potatoes until they are boiled in salted water. When the potatoes are cooked, add the tomato paste and spices to the soup. Then the hairs, leaving another 15-20 minutes.
Chop the onion, cut the garlic cloves into 2-4 parts, fry together until lightly browned and have a pleasant smell on a small amount of vegetable oil, remove the garlic and place the onion in a deep baking dish.
Sprinkle a pinch of curry. In the same pan, fry the diced potatoes for 10 minutes, then add salt. Add the washed lentils with rice, fried potatoes in onion in the form, pour boiling water into the form, leaving 2-3 cm from its edges, cover it with foil, put in a preheated oven at 200 degrees.
Chop the fish, mix it with pepper and salt, add the breadcrumbs, mix and form meatballs. Put them in the soup in the oven, cover with foil and cook for another 20 minutes. Fry the sliced mushrooms and add them to the soup, along with the parsley, just before serving. It is soured with lemon juice.
For starters, you need to add the semolina to the minced meat, lightly salt it and mix well. Form the meatballs with wet hands and let the semolina swell for fifteen minutes.
Peel and chop the garlic, carrots and onion. Fry them. Cut the potatoes. Put a pot of soup water on the fire. When the water boils, it is necessary to salt it and then, with your hands, throw the hairs in the boiling water.
Cook over low heat with a lid on for ten minutes. Then add the potatoes. At the end, add the cake and put the bay leaf. Bring to the boil again and sour if desired.
If the minced meat is not salted, add 0.5 tablespoons of salt and mix well. Form the hairs. Bring the water from the pan to a boil, add 0.5 teaspoons of salt. Then put the meatballs in boiling water for 20 minutes. Peel a squash, grate it and slice it.
Peel onions and carrots and cut into small cubes. In a pan, heat the vegetable oil. Fry onions and carrots for one minute over medium heat.
Put the chopped potatoes in the bowl with the meatballs and cook for 15 minutes. Then add the noodles. After - and hardened vegetables. Season with granulated garlic and bay leaves and leave for another 7-10 minutes.
First, cook the beets (cook for about 40 minutes on low heat). In another saucepan, pour 2 liters of water, put on fire. Take a deep bowl and mix the minced meat with the egg. Peel the onion and put it on a fine grater, add it to the minced meat. Finely chop the dill, add it to the minced meat.
Add salt and pepper. Mix the minced meat well with all the added ingredients. Form the hairs with wet hands. In the bowl of boiling water, throw a few peppercorns, bay leaves and hairs (one by one). Allow to cook over medium heat. Using a folded spoon, carefully remove the foam.
Put the carrots on a coarse grater. Finely chop the onion. In vegetable oil, fry onions and carrots.
Add the cake to the meatball pot. Peel a squash, grate it and add it to the soup. Crush the garlic and put it, together with the tomato paste, in the beet soup.
Add salt and pepper to taste and let the meatball soup simmer (under the lid) for 20 minutes. Turn off the heat and add 1 tablespoon of vinegar to the soup. Serve with sour cream and freshly chopped greens.
To make your cooking easier, we have gathered from Youtube 3 culinary recipes for meatball soup, explained step by step.
I can't give a quantity of tarragon, because I don't have a specific measure, I sprinkle it over the soup, enough to cover the entire surface of the pot.
But it can be added in two portions, tasting the soup.
We clean the roots, wash them well and chop them into cubes.
We peel the potatoes, wash them and chop them into larger cubes.
We bring the rest of the ingredients on the work table, to have them at hand.
In the bowl in which we will prepare the soup, heat the oil and add at the same time, onion, carrot and celery.
Sprinkle a little salt and add a cup of hot water.
Cover the bowl and let the vegetables simmer well.
When they are well soaked (we will try them, tasting them), add the potatoes and peppers, then fill with boiled water.
Cover the bowl again and wait until the potatoes will easily penetrate the fork test and sprinkle the tarragon.
I add the tarragon in the last 10-15 minutes of cooking.
In a bowl, mix the yolk with sour cream and dilute with vinegar.
Add over this mixture, a few tablespoons of hot soup, mix well and pour everything into the bowl, stirring constantly to dilute evenly, without cheese cream.
Leave the pot on the fire for another 5 minutes, then add the salt soup, turn off the heat and add the chopped parsley.
Serve hot soup with hot peppers and no bread, or with a red onion.
FANATIK tells you how you can prepare a lamb soup with tarragon, larch and cream for the Easter meal. Even if it's not easy, it's worth spending a few hours in the kitchen for this delicious recipe.
The days before the Lord's Resurrection are very full for housewives, who do their best to prepare the best dishes for dinner with loved ones. Lamb soup is a special dish that is not missing from the Easter menu.
Tarragon, larch and cream are the ingredients that give lamb soup a special taste and you will not regret your efforts.