Pea soup with sour cream
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The pods are chosen young, green, tender and without threads. Peel a squash, grate it and cut it into small spoons. Put the pods to boil in a pot with plenty of water and froth, when necessary.
Meanwhile, the carrots, parsley and celery are cleaned, washed and cut into rounds, or semi-rounds, depending on their size. Add these vegetables to the boil, in the pot with the pods.
Parsley leaves are picked, washed, dried and finely chopped.
Peel an onion, wash it, cut it finely and fry it in oil until it becomes transparent.
The tomatoes are washed, peeled and seeded, cut into cubes and soaked over a hardened onion over low heat.
Add the tomatoes with the hardened onion to the soup pot.
Beat an egg well with the cream, then thin it with water and pour it into the soup pot. Season with salt and pepper, bring to a boil for two more and when all the vegetables are cooked, turn off the heat from the stove, add the parsley leaves, put the lid on the pot and serve the soup for a quarter of an hour, with a hot pepper (if desired).
Many times, I prefer a vegetable soup instead of meat soups or soups, when it comes to preparing a more filling main course. Even more meaty, of course. Vegetable soup is light, flavorful and very tasty. everyone in the house likes it, which is very important!
Ingredients (for 4 liters of soup):
1 large onion
2 strands of parsley root
1 small celery (the size of an egg)
1 large bell pepper
1 large white gully (250 grams)
300 grams of cauliflower, cleaned, broken into small bunches
250 grams of green beans
2 medium potatoes, cleaned and cut into cubes
2 medium-sized tomatoes, scalded, peeled and cut into cubes
3 tablespoons oil
300 grams of sour cream with 30% fat content
greens: parsley, larch, celery leaves, fresh dill
to taste, lemon juice or vinegar, when serving
For starters, I want to mention that the way I matched the vegetables corresponds to my preferences, but also to the stock in the pantry and refrigerator. What is mandatory for this soup is onions, peppers and roots, as well as scalded tomatoes that are added at the end. The vegetables are matched according to everyone's preferences, one of the ones listed by me may be missing and others may be added, such as: green peas, chopped cabbage, even zucchini, etc.
I proceeded as follows: in order for the soup to look as good as possible, with colored fat stars, I put in the oil chopped onion, pepper, carrots, parsley and celery, all clean and cut into cubes:
In the meantime, I cleaned the gulia, removing as much of the wood as possible, and cut it into cubes:
As soon as the roots and onions started to develop their aroma and leave liquid, I extinguished everything with 2 liters of hot water (in case the liquid drops too much, it is supplemented with hot water during cooking), I added salt and gulia - given that it boils harder:
Until it started to boil, I cleaned and portioned the cauliflower:
When the gulia began to soften, I added to the juice that boiled the cauliflower and green beans:
And as soon as the cauliflower was almost ready, I added the diced potatoes and the scalded tomatoes, cleaned and cut into cubes. I left it on the fire until the potatoes were cooked:
I sprinkled the chopped greens and put the lid on, to blend the flavors for about 10 minutes.
I beat the yolks with 2 tablespoons of cold water, then with greasy cream (if the cream used has a lower percentage of fat, increase the amount used to about 350-400 grams). I added a pinch of soup to this mixture, I mixed well, then I added over the rest of the soup from the pot. I matched the taste of salt and pepper. When serving, I sprinkled some more greens:
Green bean soup (fasting bean soup recipe)
Today we enjoy a delicious, light, meatless soup with green beans and vegetables. I think it's been almost 30 years since I fell in love with this bean soup. We were somewhere near Cluj, more precisely in Agarbiciu commune, and after a day of walking through Cluj, we returned home where the host was waiting for us with this delicious Transylvanian soup with beans. I wasn't a big fan of green beans, so I was hard-pressed to taste it. But after I took the first tablespoon of soup, I ate the whole plate breathlessly.
If you want more consistency, you can finish a mixture of yolks and sour cream, it turns out so good! See here how the link is made, the mixture of sour cream and egg yolks for the soup.
In addition to green beans, I used potatoes, onions and, because I had a bag of baby carrots in the freezer, I also put them in the soup. They tasted great, slightly sweet. Do not give up thyme and dill and do not replace dill with parsley, the soup will have a different taste.
So here's how I make green bean and vegetable soup. If you like meatless soup recipes or are fasting, I recommend this simple vegetable soup.
Post green bean soup - Ingredient
- 500 g green beans
- 3 medium red potatoes
- 4 l apa
- 1 medium onion
- 1 large carrot / 6-7 baby carrots
- 1-2 teaspoons dried thyme
- 1 tablespoon freshly chopped dill
- 300 ml tomato juice
- 3 tablespoons oil
- salt to taste
- 3-4 tablespoons apple cider vinegar (7%)
Bean soup with vegetables - Step by step preparation
- To start, clean the green beans and cut them into pieces of about 4-5 cm. I used frozen green beans this time. Peel the potatoes and cut them into suitable cubes, not very large, but not too small. Finely chop the onion, and if we use large carrots, we clean them and cut them into small cubes.
- Put the oil in a pot, add the onion and carrots and sauté for about 1 minute. Add the potatoes, green beans, mix on low heat for another 1-2 minutes, then add the tomato juice and mix.
- Put water over the vegetables, add the dried thyme and dill, salt to taste and cover the pot with a lid.
After turning off the heat, you can add the liqueur to the soup. Above you have a link to the liezon recipe, that delicious mixture of yolks and sour cream that gives a divine taste to soups.
Healthy mens in healthy body with a delicious pea soup
Here are the ingredients you need to prepare pod soup:
500 gr pasta beans
a bunch of parsley
a bell pepper
a tablespoon of flour
300 ml sour cream
two tablespoons broth
Put about two liters of water to boil in a pot. While the water is on the fire, in a separate pan, put the finely chopped onion to harden in a little oil. Add the chopped pepper, cleaned and finely chopped carrots and heat a little.
First we clean all the vegetables and wash them well. Chop the onion, carrots, celery, parsnips, parsley root, garlic and leeks well or, more simply, put them on a large grater.
We chop the potatoes, bell peppers, beans, cauliflower and zucchini in small cubes and put them in a bowl with cold water and a little salt. Chop the cabbage into thin strips. We cut the tomatoes in half. We also chop the greens as small as possible, if we have dry greens we crush it well between the palms so that it comes out as a kind of powder.
Now we have all the ingredients ready.
In a separate pot from the one in which we will prepare the soup, boil the tomatoes cut in half.
In another pot, boil the borscht. Meanwhile, in the pot in which we will prepare the soup, heat half the amount of butter, add the pepper and salt, leeks, onions and garlic and simmer them. Take the pot off the heat and let it cool, then add the potatoes, carrots, celery, parsnips, parsley root, bell pepper, green beans, cauliflower, cabbage and zucchini drained and drained. We suffocate them a little for everything, then "quench" with 1l-1l and 1/2 of water and let them boil.
When the tomatoes are completely cooked, take them off the heat and pass them through a sieve so that we can easily separate them from the peels and seeds. We add the resulting juice and core over the boiling borscht. When it boils well, add the larch, parsley, celery (leaves or powder), lemon juice and mix well. Let it boil until it decreases and acquires a uniform color.
During this time, beat the egg foam, finely chop the whole dill and add it over the egg, stirring constantly, then add the yoghurt.
When the vegetables start to soften, so halfway through the cooking time, add the well-boiled and low-mixture mixture of borscht with tomatoes, greens and lemon juice. Let it boil well until it drops, add the egg with yogurt and dill and the rest of the butter, stirring constantly. Let it boil until the egg is incorporated, otherwise the soup can be altered from one day to the next if it is not well cooked.
When serving, we can add a few finely chopped green parsley and / or larch leaves to the plates.