-Soup Recipes-
COLD TOMATO SOUP ingredients:
1 red hot pepper,
1 small onion,
10 cloves of garlic,
1 kg of tomatoes,
1 liter of vegetable soup,
salt and pepper,
1 French bread
Preparation:
Cut the pepper in half, remove the seeds and cut it into small cubes. Finely chop the onion. From the total amount of garlic, crush 3 cloves, and cut the rest into thin leaves, cover and leave in the cold. Cut the tomato into large cubes. Sauté the onion, hot pepper and crushed garlic in 2 tablespoons of olive oil. Add tomatoes, cover with vegetable soup and cook on low heat for about 40 minutes. Pass the cooked soup through a sieve, season with salt and pepper and leave to cool.
Sprinkle the cold soup with garlic leaves.
Soup with vegetables and semolina dumplings
Ingredients:
1/2 kg of beef with soup
1 onion
1 bunch of greens for soup
1 tablespoon of the universal food additive Gourmand
a few grains of black pepper
1 bunch of parsley leaves
200 g of peas
For the dumplings:
1 egg
50 g of wheat semolina
1 teaspoon of gourmet
1 teaspoon of fat or oil
Preparation:
Cook the beef soup with vegetables in the usual way, adding peppercorns and gourmand, then strain it when the meat is soft. In the meantime, prepare the dumplings as follows: mix the egg yolks, fat and semolina well, then mix in the beaten egg whites and season with gourmet. Using two teaspoons, form dumplings and cook them in the drained soup.
Together with the dumplings, put the peas in the soup. Cook for 10 minutes, then before serving, sprinkle with finely chopped parsley leaves and add diced boiled carrots.
CHICKEN SOUP Újházi
Ingredients:
1 chicken of 2.5 kg
2 tablespoons of a universal additive to gourmet dishes
a few grains of black pepper
a little ground ginger
1 clove of garlic
1 head of onion
4 each of parsley and carrot roots
1 small celery root
150 g of mushrooms
200 g of peas
1 tomato or 1 teaspoon of tomato puree
1 bunch of parsley leaves
100 g of noodles for soup
Preparation:
Cut the cleaned and washed chicken into 8 parts, then put them – together with the liver and stomach – in cold water to cook. When the soup boils, remove the foam. Add spices: “GOURMAN”, pepper, ginger, garlic and onion. When the chicken is cooked, add root vegetables cut into sticks, mushrooms cut into thin rings, peas, tomatoes and finely chopped parsley. Cook until the chicken is completely soft, then remove the meat and put it in cold water. Remove the bones from the cooled meat. Remove the soup from the heat, let it stand for 10 minutes, then strain it through a thick strainer.
Return the meat and all the vegetables to the strained soup, and serve with noodles – which have been specially cooked in “GOURMAN” seasoned water.
HOMEMADE SOUP
Ingredients:
a piece of beef with a soft bone (from the neck),
green,
cabbage leaf,
1 head of onion,
1 tomato,
salt
peppercorns,
bouquet for soup (leek, laurel, celery stalk, parsley and herbs tied with cotton thread),
homemade noodles
Procedure:
Put the well-washed meat in a pot, pour cold water, add salt and let it cook. When it boils, remove the foam and add tomatoes, onions, cabbage leaves, spices and cook for an hour. After that time, add the cleaned greens and the soup bouquet to the soup and cook for another half an hour. Strain the soup and when it boils again, add the noodles and cook for another 5 minutes.
Cover and let it rest for a while.
WHITE CHICKEN SOUP (or Flemish soup)
Ingredients:
white meat chicken (2 pieces),
lace green,
2 potatoes,
2 leeks (smaller),
2 heads of onion,
1 celery (smaller),
salt
pepper,
egg yolks,
1/4 l sour cream
Procedure:
Cut well-washed and cleaned vegetables into sticks (the size of matchsticks). Cut the onion and leek into rings. Put the washed chicken white meat in the pot, add all the vegetables, pour cold water and let it cook until the meat is soft (about 30 minutes). Remove the pot from the heat, remove the white meat from the chicken and clean it from bones and prawns. Chop or chop the meat and return it to the soup, add salt and pepper to taste and let the soup cook for a little longer (no more than 10 minutes). During this time, mix a few spoonfuls of soup, milleram and egg yolks, pour into the soup and stir, making sure that the soup does not boil. Boiled rice, which we offer separately, goes well with this soup.
Berlin Style Chicken Soup
Ingredients:
1 chicken,
lace green,
1 head of onion,
150 gr. rice,
250 gr. peas,
250 gr. asparagus,
salt
pepper,
chopped parsley
Procedure:
Wash the coconut well, wash and clean the greens as well as the onion head. Let everything cook for about 1 1/2 hours. When the chicken is cooked, strain the soup, separate the meat from the bones and the prawns and cut it into pieces. Add peas and asparagus to the strained soup and continue cooking. Cook the rice separately in a large amount of salted and boiled water. When it is cooked (15 minutes), strain it and wash it under a stream of lukewarm water. When the peas and asparagus are soft, add chopped chicken and cooked rice.
Add salt and pepper to taste, sprinkle with chopped parsley.
Mushroom soup recipe
Ingredients for 4 servings
2 tablespoons of oil
200g of champignons (plus 50g for garnish)
1 small onion
1 tablespoon of lemon juice
3 cups chicken broth (or water)
1/2 teaspoon of thyme
salt
pepper
Preparation
Fry the chopped onion in oil, and when it softens, add the chopped mushrooms and lemon juice. Reduce the temperature, add the thyme, season with pepper and simmer for 10-15 minutes. Pour soup or water, cover and cook for another 10 minutes, until the mushrooms are completely soft. Transfer the soup to a blender and puree (make sure that the soup does not leak while the blender is running, because it is hot), or puree with a hand blender. Separately sauté 50g of chopped mushrooms for 2-3 minutes. Return the soup to the heat, and boil for a few more minutes at a lower temperature. Place the sautéed mushrooms on top, sprinkle with parsley and remove from the heat. Serve with sour cream.
