We clean the onion and wash it, then we cut it into pieces and put it together with the oil and the mustard seeds in the saucepan.
Drain the corn, red beans and chickpeas in the water in which they were preserved, rinse the beans under a stream of cold water and then add them all in the pot over the hardened onions.
Add the canned vegetables for the soup, then the contents of the canned chopped tomatoes, 1/2 teaspoon dried marjoram, bay leaf and peppercorns. Bring to the boil, then add about 2 liters of plain water.
Cover the pot, let it simmer for 20 minutes, season with salt to taste, and finally sprinkle with freshly chopped green parsley.
Lunch: Peasant vegetable soup 350ml Stuffed fasting peppers 350g Buns 2 pcs.
Dinner: Beef salad 300g Biscuit salami 150gr Chifla.
Lunch: Bean borscht 350ml Eggplant pot with vegetables 300g (fasting) White cabbage salad 150g Buns 2 pcs.
Dinner: Potato and vegetable meatballs with Dobrogean rice 150 / 200gr Beetroot salad 150g Blacks 150g Bun.
Lunch: Tomato cream soup with rice 350g Lasagna with eggplant 250g Mixed carrot salad radish lemon 150g Croutons.
Dinner: Chickpea salad with raisins and celery 370g Pumpkin pie 150g Bun.
Lunch: Greek vegetable soup 400ml Potato goulash with vegetables 300g Donut salad 150g Buns 2 pcs.
Dinner: Mushrooms stuffed with vegetables 300gr Green salad with vegetables 150g Bun Radauti cake 100g.
Lunch: Beet borscht with potatoes 400ml Mushroom specialty with peppers 300g Green salad 150g Buns 2 pcs.
Dinner: Feathers with spinach and vegetables 350g Chef's cake 150g.
Lunch: Greek meatball soup 40 / 300ml Pork tochitura with egg polenta and telemea 150 / 150g Buns 1 pc.
Dinner: Baked dumplings with Serbian rice 150 / 150g Cucumber salad with dill 140g Chocolate cake 100g Bun.
Lunch: Pork soup 40 / 300ml Peasant chicken pan 250g White cabbage salad 150g Buns 2 pcs.
Dinner: Grilled chicken legs with spicy potatoes 150 / 150g Dogrogean summer salad 150g Lemonade 150g Bun.
Lunch: Peasant chicken soup 40 / 300ml Oltenian chicken stew with polenta 250 / 150g Cucumber salad in vinegar 150g Buns 2 pcs.
Dinner: Greek fish with chives and grilled vegetables 120 / 150g Lemon Bun Cake with carrot and ginger 200g.
Lunch: Mexican soup 400ml Crispy wings with Kazakh pilaf 200 / 150g Donut salad 150g Buns 2 pcs.
Dinner: Chicken schnitzel with peasant potatoes 120 / 150g Summer salad 150gr Chifla.
Lunch: Maramures chicken soup 40 / 300ml Pork chop with onion sauce and steamed vegetables 120 / 150g Cucumber salad with dill and garlic 150g Buns 2 pcs.
Dinner: Salted bread with natural potatoes 150 / 150g Lemon Chifla Greek cake with oranges and yogurt 100g.
Lunch: Belly soup 40 / 300ml Brasov steak with peasant potatoes 120 / 150g Baked pepper salad 200g Buns 2 pcs.
China: Pasta four cheeses 350g Cheesecake marbled with chocolate.
Lunch: Greek beef soup 40 / 300ml Chicken with sesame and rice with saffron 120 / 150g White cabbage salad 150g Buns 2 pcs.
Dinner: Salted bread with natural potatoes 150 / 150g French Cremsmit lemon mille feuille 100g.
Lunch: Green bean veal soup 40 / 300ml Pork tenderloin with mashed potatoes and green onions 120 / 150g Lettuce with cucumber dill and peppers 200g Buns 2 pcs
Dinner: Chicken pastrami with potatoes with rosemary 120 / 150g Mixed cabbage salad 150g Hungarian Strudel bun with fruit 100g
Lunch: Transylvanian pork soup 40 / 300ml Beef with celery 200 / 150g Lettuce with vegetables 150g Buns 2 pcs.
Dinner: Fried trout with butter sauce and greens 150 / 150g Bun Cake with apples 100g.
Lunch: Veal tail soup-40/300 gr Sweet chicken with pineapple and flavored rice 120 / 150g Salad of raw vegetables cucumber peppers corn 150g Buns 2 pcs.
Dinner: Pork tenderloin with mashed potatoes 120 / 150g Cucumber salad in vinegar 150g Tiramisu bun 100g.
Greek vegetable soup
When I was little I didn't kill myself for soups (except for the beans), but during my stays at the sea with my parents, the Greek soup eaten at hotel restaurants was among my favorite dishes (along with dessert!). For a long time I had a craving for such a soup, but I didn't have time to make it. As it was deserted in the fridge (like life without poetry, and I wanted something with vegetables & # 8221), I said to put Greek in the equation, and over the vegetable soup I threw some eggs and sour cream. Delicious!
- a big carrot
- a large parsley root
- two medium onions
- a pastranac
- a piece of celery (about 150 grams)
- a red bell pepper
- a green bell pepper
- a big potato
- a zucchini
- sheaths (I put several, from the jar & # 8211, namely a jar of about 400 g)
- two tablespoons of broth
- 4 yolks
- 200 ml cooking cream
- 150 ml of milk
- lemon juice (more or less, depending on how sour you like the soup)
- salt and pepper
- two tablespoons chopped larch
- 3-4 tablespoons chopped parsley
First wash, clean and cut the vegetables. Cut the onions into pieces, the carrots and the whites (parsley root, parsnip and celery) are cut into cubes, and the rest of the vegetables into larger cubes. The sheaths are left whole! Put enough cold water in a pot, I put about 3.5 L (no matter how thick or scattered you want the soup) with a little salt. Put in the water and onion, carrot and bleach and bring to a boil. Let it boil for ten minutes, then put the other vegetables, except for the sheaths, if they are from the jar, as they are already cooked. If they are fresh, they are also put now, if they are from the jar, they are put in another 10-15 minutes. Also now add the broth. Leave it to boil, covered, until all the vegetables have softened.
Meanwhile, beat the yolks and mix with sour cream, milk and plenty of pepper. When the soup is ready, put a few poles over the mixture of yolks and sour cream, and then put in the soup. Also now add the lemon juice. Mix well, taste and add salt and pepper to match the taste. Leave the soup on the fire, on a very low heat, for another 10 minutes. At the end, turn off the heat, keep covered for about 10 minutes, and then add the greens (larch and parsley). Serve with homemade bread. Strange soup!
Chickpea soup, sweet corn and red beans - Recipes
I put the honey, butter and milk on low heat, or for safety you can put them on the steam bath, and we melted them together.
I mixed flour, starch, baking powder, cinnamon, nutmeg, cloves and cardamom.
I put the honey over the flour and kneaded a dough that I left to rest for an hour in the fridge. Then I took it out and spread a sheet on the table, from which I cut out shapes. What was left after the cuts I kneaded again, I stretched, I cut and so on. :))
I put the cakes in the oven on low heat for about 15 minutes.
I took them out of the oven and left them to cool.
I greased them with a icing made of powdered sugar from Dr. Oetker, according to the instructions on the envelope because it was very hot in my kitchen and my cakes did not turn out as beautiful as I wanted. But in any case, gingerbread can be decorated as you like!
Chickpea soup, sweet corn and red beans - Recipes
These days, with the cold and all the necessities on the eve of winter and holidays, I missed, as if more than ever, a bowl of bean soup. And because I also wanted polenta and I wanted it to look slightly spectacular, I thought of trying the bean soup version in polenta bowl. As you can see, everything looks sensational. And because I wanted the whole thing to go fast, I used canned beans from Sun Food. At them you can also find canned white beans and canned red beans, both variants are equally tasty and well cooked. And safe to use.
But let me tell you how good these bean soup bowls are. First you will need to prepare a pot of polenta. From a little water, salt and cornstarch you will get a sensational polenta.
Ingredients for the recipe of Bean soup in polenta bowl
- 1 can of Sun Food white beans
- 1 can of Sun Food red beans
- a big onion
- 1 suitable carrot
- 1 parsley root
- 1/2 red or green bell pepper
- a bunch of green parsley
- a few sprigs of thyme
- 150 ml of tomato juice
- a handful of noodles or homemade noodles
- little bags
Preparation for the recipe of Bean soup in polenta bowl
Peel a squash, grate it and slice the parsley root and bell peppers. Chop the onion and lightly fry it in a few tablespoons of oil. Add the tomato juice and about 4-5 cups of water. Let it simmer for about 15 minutes.
Stir in the white and red beans (drained of the juice in which they were preserved). Finely chop the parsley leaves. Bring three quarters of the parsley to a boil. Bring to the boil and then reduce the heat and simmer for about 20 minutes.
Towards the end, put a handful of noodles or homemade noodles and dried thyme sprigs.
Sour, to taste, with a little borscht.
Polenta cooked in a saucepan over low heat in water, corn flour and a pinch of salt, pour it on a large plate. Take two, three bowls and line them with a thick layer of hot polenta.
In the middle of each bowl put one, two, two tablespoons of bean soup. Sprinkle with green parsley.
As I promised you: bean soup in a polenta bowl, absolutely fantastically delicious!
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WEEKLY MENU VARIANT 5
Lunch: round zucchini stuffed with vegetables and turkey
Snack: fluffy carob cookies
Dinner: pasta pudding with vegetables and tomato sauce
Lunch: legume dish
Snack: pancakes with quinoa and nuts
Dinner: semolina with milk and raisins
Lunch: brussels sprouts and beef
Snack: baked tapioca pudding with raisins
Dinner: quinoa with vegetables and tomato sauce
Snack: seed biscuits
Lunch: red bean soup
Snack: apricot pudding
Breakfast: pudding breakfast
Lunch: soup with fish meatballs
Snack: persimmon pudding with nuts and raisins
Dinner: pasta with tomato sauce and inactive yeast flakes
Snack: fluffy cookies with millet
Lunch: creamy polenta
Dinner: bean cream with baked peppers
Lunch: broccoli cream soup with salami and baked pepper sauce
Dinner: couscous with cheese and raisins
LENTIE Rosie BIO 1 kg
Organic red lentils for soup and stew. Price for 1kg. Lentils are a high protein food recommended in the diet because they keep you hungry and have few calories. However, we are not very used to this in Romania and that is why it is cooked less often, but we recommend it because it is easier to cook than beans and brings real health benefits such as lowering cholesterol or preventing and treating anemia through its high iron content. The product recommends Mediterranean-inspired dishes and the recipes with lentils below are rich in healthy spices such as sage or thyme. We recommend among the ingredients and Crudolio 1000 ml frying oil 100% natural Italian product obtained from sunflower and sesame seeds from certified organic crops. Highly resistant to high temperatures, this product is especially recommended for frying.
Delicious lentil soup (red or green) recipe
Ingredients for the soup: lentils, onions, carrots, celery, bell peppers, fresh peeled tomatoes or tomato juice, garlic, Parma ham (or Black Forest ham, dried sausages of very good quality or similar assortments), special oil for frying sunflower and sesame, Himalayan salt, pepper, sage, thyme.
Preparation:1. Boil the lentils for 5 minutes. I like to throw the first water in the lentil soup recipe so that in the end the soup is clearer. Then rinse well and in fresh water add carrots, onions, bell peppers, celery and cook again for 35 minutes. It is good to adjust the water so that it is not too much, so that in the end the soup is creamier.
2. Meanwhile, brown in the pan in special oil for frying sunflower and sesame 3 slices of sliced garlic over which we put only for 2 minutes Parma ham or ham from the Black Forest, dried sausages and very good quality or similar assortments that will I like it. Don't worry, you won't gain weight from a few slices of ham or sausages. For you to like a recipe, it must be tasty and savory, to stay in your mind and determine you to do it again and again. Healthy food must also be tasty, otherwise we "migrate" again to tasty recipes but with "flaws" in terms of diet and health. Remove them from the pan and place the finely chopped sage on top of the remaining oil. You can quickly remove the sage from the ceramic pan, it doesn't have to stay too long.
3. 10 minutes before turning off the heat in the lentil soup, put a bouquet of thyme, which you can remove at the end. Grandma always put thyme in bean soup and the lentil soup recipe becomes tastier because it reminds me of my childhood food. Add Himalayan salt (rich in minerals and iron) to taste and freshly ground pepper. As soon as you turn off the heat to the lentil soup, add the diced ham and sage. The aroma of the latter will invade the aromas of legumes.
Lentil stew recipe
Ingredients for stew: lentils, onions, carrots, celery, bell peppers, fresh peeled tomatoes or tomato juice, garlic, Parma ham (or Black Forest ham, dried sausages of very good quality or similar assortments), special oil for frying sunflower and sesame, Himalayan salt, pepper, sage, thyme.
Preparation: The lentil soup recipe can be readjusted for a stew. How so? Boil the lentils separately with a little salt and remove from the heat after only 25 minutes. Put the grated carrots, onion, bell pepper and finely chopped celery in a ceramic saucepan and sauté them a little in special sesame oil. Then add the pre-cooked lentils, rinse well in cold and drained water, spices and tomato juice and a cup of water or chicken soup and leave on the fire for 30 minutes. Point 2. from the above recipe also applies to stew. Add them at the end.
Be creative: stew can have more vegetables so if you have zucchini, sweet potatoes, parsley root or other legumes at home you can add them. Vegetables are ideal for iron health. It does not fatten and provides the necessary nutrients for iron health. All nutritionists recommend that vegetables and legumes be the basis of our daily diet.
WEEKLY MENU VARIANT 7 (NO DAIRY)
MONDAY Breakfast: chia pudding with soy milk, pineapple and persimmon Snack: fruit Lunch: yellow bean dish with new potatoes Snack: cherry juice with coconut flakes Dinner: baked pepper cream TUESDAY Breakfast: burgers with chocolate Snack: fruit Lunch: fish meat soup Snack: fruit [& hellip]
Chickpea soup, sweet corn and red beans - Recipes
medi.janet, it's a real winter soup. and how winter came back.
Indeed, smoking is a great commitment to this soup! I think it caused a stir, especially since it fits very well with the weather outside!
fury you say Margot? a real blizzard!
It looks very good and I think it is very tasty!
Mmmm, a red onion treat. I leave a little onion with salt and then squeeze it, take it more quickly and you can eat it to the bottom of the bowl, because you are not sick after it. it's a goodnesseee.Pup and a beautiful evening !!
I find it delicious I congratulate you and congratulations
It's not long since I made beans, but you made me crave this miracle.
the bride and we like onion salad, but I don't squeeze that red one. It's true that we can eat onion, that it doesn't hurt us, thank God!
danutza, haplea you are right.
zazuza, I told you that the bean was in the top last week in the blogosphere.
THE RECIPE LOOKS VERY RICH AND WITH THE INGREDIENTS A WONDER, THAT BEAUTIFUL BLOG WITHOUT A DOUBT I STAY HERE, HUGS.
May, but why do you make goodies! pansy draga. but the thing is that your dishes are expensive. leave it softer, because it's not like that! anyone who sees what they are doing, says they are "deserving." INVITE YOUR FRIENDS TO A LIVE PRESENTATION TO YOURSELF OR. Z.
Now I come from Bianca's blog from a good soup, now and here I come across one that I like, and mine not very much. so you see that on the way to Bianca, I pass by you for a plate of soup!
Yesterday I received the soup, and today if they appear. I'm getting a cake.
Happy birthday, Pansy!
Happiness, health and so much sun on your street!