Tomato Noodle Soup Recipe

Tomato Noodle Soup Recipe
Winter is here already. We should pay attention to what we eat, eat rich in minerals and vitamins, and not miss fresh vegetables and fruits, steaming chicken broth and soups from our table. Tomato noodle soup recipe is one of the soup recipes that say winter is winter , perhaps one of the easiest homemade soups. It is an elixir of winter, where grated tomatoes are roasted in olive oil with tomato paste and combined with string noodles.

Let the taste salt come from your taste.
Ingredients for Noodle Soup with Tomato Recipe
2 tablespoons of olive oil (butter if desired)
4 medium tomatoes
1 teaspoon tomato paste
1/2 cup of vermicelli
4 cups of hot chicken broth
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
For service:
4 sprigs of parsley (to taste)
4 sprigs of dill (according to desire)
Tip of Noodle Soup with Tomato Recipe
Take care to roast the grated tomato and tomato paste. Use hot water to make soup.

Cooking Suggestion of Noodle Soup with Tomato Recipe
You can use meat or hot drinking water instead of chicken broth, flavor the soup with dried vegetable condiments, boiled chickpeas, etc. You can use legumes to make soup.

How to Make Noodle Soup with Tomato Recipe ?
Cut the tomatoes in half and grate the ends with the thin side of the grater.

Heat the olive oil in a deep saucepan and start roasting the grated tomatoes. After 2-3 minutes, add tomato paste with pepper paste and continue roasting. Add the noodles and mix.

Add hot chicken stock and cook on low heat until the noodles are soft. Season with salt and freshly ground black pepper.

Finely chop the peeled parsley and dill leaves. Share the steaming soup you take on the serving plates with your loved ones accompanied by freshly squeezed lemon juice and greens.
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Winter soup with ginger and turmeric

Winter soup with ginger and turmeric
The cooling of the weather brought along an increase in corona virus cases and the risk of flu infection. The immune system must be strong in this process. Ginger and turmeric are also included in our winter soup. The immune-boosting properties of ginger and turmeric are known to everyone. We should also take care to use ginger and turmeric in our soups, especially in winter.
Winter soup with ginger and turmeric to strengthen the immunity.
1 onion,
2 sprigs of celery,
2 sprigs of green milk,
2 carrots,
1 zucchini,
1 bell pepper.
For the dressing of the soup:

2 tablespoons of flour,
Half a glass of yogurt,
1 egg yolk,
Lemon,
Salt,
Ginger,
Turmeric,
Black Pepper

Preparation:

4 tbsp oil is taken into a pot. Onions are cut into small pieces and sauteed in oil. Small sliced ​​vegetables according to their cooking time; Add carrots, green onions, red peppers and zucchini and roast. Add 6 cups of water. It is boiled for 10 minutes on medium heat. Its seasoning is prepared and added to the soup. Finally, spices are added. When serving, it can be served with finely chopped parsley.

For the dressing of the soup:

Half a glass of yogurt is put in a bowl. Add 2 tablespoons of flour, 1 teaspoon of salt, 1 egg yolk to the mixture. Then 3-4 drops of lemon are added. It is mixed until it reaches a homogeneous taste. Ginger, turmeric and salt are added to the boiling soup. Then the dressing is gradually added to the soup.
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My Mother’s Legendary Chicken Soup

Kremalı Tavuk Tarifi | Nasıl Yapılır? | YKV

My Mother’s Legendary Chicken Soup

6 eighths of chicken (skin removed)
1 leek (cut lengthwise and rinsed so sand is thoroughly removed)
2 zucchinis, unpeeled, cut in thirds
3 carrots, peeled, cut in thirds
2 celery ribs, cut in thirds
1 large parsnip, peeled, cut in thirds
1/2 turnip, peeled, cut in half
1 large onion, cut in quarters
3 garlic cloves, diced
2 sweet potatoes, peeled, cut in quarters
2 – 3 tsp salt
1/4 – 1/2 tsp black pepper
1 bunch of dill
1 bunch of parsley
2 – 4 chopped basil leaves
2 chicken wings boiled in small pot (only water added to soup)

Place first ten ingredients in a 6-quart pot. Add filtered water until the pot is 1-2 inches away from full. Cover the pot. Bring to a boil, then put at medium-low flame. Let the soup simmer for 90 minutes. Then add water from the boiled chicken wings as well as the salt, pepper, dill, parsley and basil; let the soup boil rapidly for 3-5 minutes. Serve with fine noodles as well as chunks of the soup chicken and vegetables.

Kremalı Tavuk Tarifi | Nasıl Yapılır? | YKV

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MUSHROOMS SOUP


COMPONENTS
4 – 5 SERVINGS
70 g dried mushrooms (porcini mushrooms and / or boletes)
1.5 liters of broth (e.g. mushroom, vegetable, meat)
1 tablespoon of vegetable oil
1 onion
1 carrot
2 potatoes
herbs: 1 teaspoon of thyme, savory and marjoram
a bunch of parsley
250 ml cream 30%
for serving: toasts of bread
PREPARATION
Rinse the dried mushrooms under running cool water, put them in a bowl, pour the broth and leave to soak overnight.
Pour olive oil into a larger pot and sauté the diced onion.
Then add the peeled and grated carrots and fry for approx. 2 minutes.
Add peeled and diced potatoes and herbs. Stirring every now and then, fry for a minute.
Pour the soaked mushrooms along with the broth. Boil over high heat. Season with salt and pepper (about half a teaspoon).
After boiling, reduce the heat and cook, covered, for approx. 20 minutes (until the ingredients are tender).
Set aside from the heat and mix with the detached parsley leaves and cream.
You can preserve the soup (pour it hot into jars) and store it in the refrigerator for a few days after it has cooled down. Or, serve it immediately with croutons (cut the bread into small cubes, spread it on a baking tray and dry it in an oven preheated to 160 degrees C, until it is crispy).
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SUPA UZ KREPLAH-KNEDLE/Jevrejska kuhinja

SUPA UZ KREPLAH-KNEDLE

za supu:

1 kg piletine i iznutrica
sem džigerice
1 veća goveđa kost
4 šargarepe
1 veća glavica crnog luka
1/2 korena celera
1 paškanat
10 grančica peršuna
1/4 kašičice bibera
10 šolja vode
za kreplah-knedle:

(za testo)
2 šolje brašna
2 žumanceta
1/2 kašičice soli
1/2 šolje vode

(za mesni nadev)
1 šolja mlevenog kuvanog mesa
1 jaje
velika glavica crnog luka
1 kašika prezli
2 kašike ulja
kašičica soli
3 pileće kocke za supu
biber po ukusu

Prvo spremite supu. Meso i povrće očistite i operite, stavite u veći lonac da provri, skinite penu, zatim kuvajte na tihoj vatri dok meso i povrće ne budu potpuno kuvani. Nikada ne dolivajte hladnom vodom da bi vam supa ostala bistra. Kuvanu supu procedite i začinite je po ukusu. A meso iskoristite da biste napravili kreplah-knedle.
Kreplah su zapravo jastučići od mesa koji izvrsno idu uz pileću supu. 2-3 po osobi je dovoljno a ostatak se može zamrznuti za sledeću supu. Od gore navedenih sastojaka dobićete 20 kreplah knedli.
Sitno isecite crni luk, propržite ga na ulju, i dodajte mu meso iz supe koje ste predhodno samleli. Dinstajte meso na luku desetak minuta, sklonite sa vatre, prohladite i dodajte jaje, prezlu, so i biber po ukusu, i jednu pileču kocku.
U velikoj činiji pomešajte brašno i so, vodu i žumanca i mesite dok se ne napravi meka elastična masa. Na površini posutoj brašnom razvucite što tanje testo, skoro da se providi, isecite ga na trouglove. Na svaki trougao stavite kašičicu mesnog nadeva, i upakujte kreplah u oblik trougla i dobro pritisnite ivice da fil ne iscuri prilikom kuvanja. U vodi skuvajte dve preostale kocke pileće supe, pa spustite kreplah-knedle i kuvajte ih 15 minuta u vodi koja lagano vri. Kada kreplah isplivaju na površinu paljivo ih izvadite i služite raspoređene u tanjire prelivene pilećom supom.

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