Salad soup



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Wash the salad leaf by leaf and cut into 1 cm wide strips

Cut the bacon into cubes and fry it in the pot in which you prepare the soup. When it is well fried, add the lettuce leaves and cook a little. Add 3-4 liters of water, salt and finely chopped dill, and let it boil for about 15 minutes.

In a larger bowl, mix 2 egg yolks, flour, crushed garlic, yogurt, lemon juice and 2-3 tablespoons of water in which to boil the salad. Put in the pot, stirring constantly, add the rice and bring to a boil. . Finally, put the eggs one by one, letting the egg whites fall first and then the yolk (as if separating the egg whites from the yolk). Season the taste with salt, pepper, lemon juice and sour cream and let it simmer for another 10 minutes.


Salad soup

Salad soup, in the past, at least, was meant to make our transition from winter to spring more enjoyable without feeling that we were missing something. On the contrary. Okay, that's what it does now, but, practically, the remaining smokes from the winter were used to the same extent, but it also benefited from the first greens, sometimes abundant, from the garden. And why they had it at hand. Nothing was wasted.

My grandmother used to make salad soup with whey, not milk, cream or yogurt.

Today, in my block kitchen, supplied from supermarkets and the neighborhood market, I propose the following option:

Ingredient:

  • 1 large salad
  • 150 g smoked, I used kaizer and a little smoked bacon
  • 2 bundles green onions or a dried onion
  • 2 bundles of green garlic or 4-5 cloves of garlic plus another 3-4 for the end, to knead the soup, if you want
  • 250 g & # 8211 300 g yogurt / whipped milk / kefir / 200 g cream / whey
  • simple omelet of 4 eggs
  • possibly 1-2 eggs beaten separately and added to the soup along with yogurt or cream
  • green parsley, dill
  • lemon juice or vinegar to taste
  • 2 liters of water / water + sweet milk / stock of vegetables you can quickly boil 2 carrots, 1/2 celery, an onion, 1-2 leeks, 1 parsley, 1 parsley root and whatever else you want and you already have the stock of vegetables.
  • salt
  • 2-3 tablespoons oil

We heat the water or the vegetable stock. Or meat, that is. A variant of the beef stock can be found here.

As a general idea, having various bases, vegetable / meat / fish stocks in the fridge or freezer not only makes your cooking easier, but you also have an extra guarantee that your food will be tastier and more nutritious.

If you have the time and desire, you can quickly make a vegetable juice from roots, onions, leeks, etc. You can possibly leave the vegetables in the salad soup.

If not, no, we simply use water in this recipe.

Saute in 2-3 tablespoons of green onion and garlic oil. With a pinch of salt.

Add the smoke and let it cook lightly. (I miss the photo with this step)

Add hot water to the pot. Or the stock of vegetables. Or sweet milk. I used vegetable juice.

Separately, we make a simple omelet from 4 eggs.

We leave it aside to cool, then put it in the soup.

Over which we put cream or yogurt.

We are nearing the end, so if we want, we put 3-4 cloves of crushed garlic. It is not mandatory, we can put garlic at the time of serving.

Over the beaten eggs and cream, gradually pour a pinch of hot juice from the pot, to bring the mixture to the same temperature.

Stir and pour into the pot.

Do not leave for more than 2-3 minutes so that the soup does not cut.

Cut the omelette into cubes, enough to fit in the spoon.

Put the salad and omelette in the pot and turn off the heat.

Add, if desired, parsley and chopped dill.

It can be seen in the picture that my soup was cut a little, I didn't put out the fire in time after I added the cream.

Serve with extra yogurt or cream, crushed garlic and sour with lemon juice or low vinegar.


The well-washed salad is taken in bunches and cut into wide strips that will be put in 1 1/2 l of boiling water, together with a finely chopped onion.

Boil for about an hour, until well softened, then sour to taste, with borscht or other sour substance, filling the liquid, so that the soup is suitable thick.

The soup can be mixed with a little flour (10 g per liter of soup). Rub the flour with 1-2 tablespoons of cold water and put in the soup to boil a few boils. Remove from the heat and straighten immediately.

Rub the yolk well with sour cream or yogurt, or only 2 yolks with 2 tablespoons of cold water, dilute with a little hot soup and pour over the rest of the soup with which it is mixed and then salt.

It is flavored with dill and chopped garlic and, optionally, with larch. For the appearance, heat the oil a little, add a teaspoon of paprika, mix for a second and pour over the soup.


Necessary green salad soup:

  • 1 salad of the largest
  • 1 cup rice
  • 2 eggs
  • 3-4 green onion threads
  • 1/2 parsnip root
  • 1 small celery
  • 1 carrot
  • 1 kapia pepper or red bell pepper
  • cabbage juice
  • a parsley and / or larch connection


Wash the salad well, spreading it sheet by sheet. Put the leaves in a large pot with ½ l water, add salt and put the pot on the fire. The leaves will fall off quickly, press into the boiling liquid and boil for 5 minutes, then pour into a strainer and rinse with cold water.

In a pot, put the finely chopped smoked bacon on the fire, and when it has browned, remove it, wipe the pot with a fat-absorbent kitchen towel. Add the 2 tablespoons of oil and sliced ​​green onions, with a little salt from the beginning, and cook for a few minutes.

Then add the paprika and flour, stirring. Follow the milk, stirring constantly. In the pot add boiled lettuce, well drained and chopped into small pieces and browned bacon. When it boils, reduce the heat and simmer for another 10 minutes. Separately, finely chop the dill and garlic and place in a bowl, mixing with the cream and the 2 egg yolks.

One or two tablespoons of the soup juice are poured over the cream mixture, homogenized, then poured into the soup pot. Optionally, the soup can be soured, to taste, with lemon juice and also optionally you can add an omelette of 3-4 eggs, fried on both sides and cut into pieces.


Finely chop the salad and place it in a bowl. In the pot in which you will make the soup, add 5-6 tablespoons of oil and put the bacon to brown. When the bacon is browned, add the onion and garlic, finely chopped, and brown everything until the onion becomes translucent. Add the vegetables and continue to brown, after the vegetables have softened a little, add the chopped salad according to your preference, stirring constantly until the salad softens and decreases to half of the initial volume. Add water, enough to cover the salad, I added more and added

a cup of rice). While the salad is boiling, put three eggs in a bowl, add a pinch of salt and beat well. Put a little oil in a pan and pour the beaten egg, after the oil has heated well. After the omelet is ready, pour it into a bowl and cut it into pieces, as small as possible, with a fork. Put the sour cream in a large bowl, then add the egg yolk and mix again until it integrates well into the composition. If the salad has boiled, add the omelet, then start adding the juice from the pot to the cream bowl, stirring all the time, until you bring the sauce to a temperature as close as possible to that of the pot. Then pour the sauce into the pot, little by little, stirring constantly, then let it boil for another 5 minutes, stirring occasionally. Taste and add more salt if necessary, then add the chopped dill (mine was dry), stir and turn off the heat.

Let cool for 10-15 minutes, then serve. You can eat salad soup both hot and cold, with homemade bread or croutons.


Wash the salad well, spreading it sheet by sheet. Put the leaves in a large pot with ½ l water, add salt and put the pot on the fire. The leaves will fall off quickly, press into the boiling liquid and boil for 5 minutes, then pour into a strainer and rinse with cold water.

In a pot, put the finely chopped smoked bacon on the fire, and when it has browned, remove it, wipe the pot with a fat-absorbent kitchen towel. Add the 2 tablespoons of oil and sliced ​​green onion, with a little salt from the beginning, and cook for a few minutes.

Then add the paprika and flour, stirring. Follow the milk, stirring constantly. In the pot add boiled lettuce, well drained and chopped into small pieces and browned bacon. When it boils, reduce the heat and simmer for another 10 minutes. Separately, finely chop the dill and garlic and place in a bowl, mixing with the cream and the 2 egg yolks.

One or two tablespoons of the soup juice are poured over the cream mixture, homogenized, then poured into the soup pot. Optionally, the soup can be soured, to taste, with lemon juice and also optionally you can add an omelette of 3-4 eggs, fried on both sides and cut into pieces.


Preparation Salad soup

Chop the vegetables, simmer a little with a cup of water and a little oil for a few minutes & # 8230 fill with water to half the pot in which you want to make soup. When the composition boils, add the salad cut into small pieces and continue cooking. Separately, make an omelette of 3 eggs (you can add bacon or kaizer), cut it into strips and add it to the soup. When it is almost ready, put the boiled borscht separately (instead of borscht you can put vinegar when serving) salt, garlic, sour cream mixed with the yolks and a few tablespoons of hot soup & # 8230.

Try this video recipe too


Preparation Salad soup

Chop the vegetables, simmer a little with a cup of water and a little oil for a few minutes & # 8230 fill with water to half the pot in which you want to make soup. When the composition boils, add the salad cut into small pieces and continue cooking. Separately, make an omelet of 3 eggs (you can add bacon or kaizer), cut it into strips and add it to the soup. When it is almost ready, put the boiled borscht separately (instead of borscht you can put vinegar when serving) salt, garlic, sour cream mixed with the yolks and a few tablespoons of hot soup & # 8230.

Try this video recipe too


Preparation:

1. Peel the roots: carrots, parsnips and celery and finely chop with a knife. Also chop the green onion. Put them all to boil in 4 liters of water.

2. Cut the back of the salad, wash the leaves well and cut them properly or if you prefer, you can break them by hand. Chop the peppers into cubes. The rice is washed of impurities. After the roots have boiled for 20 minutes, add the salad, rice and pepper. Also now put the cabbage juice as we want the sour soup and as the sour and salty juice. Simmer for another 15 minutes on low heat. It tastes and matches the salt. Eventually, to everyone's liking, a hot pepper or cup is welcome.

3. Beat the eggs in a bowl and when we have turned off the heat in the pot we put them in the soup to make fringes or, as they say popularly, egg scraps. Chop the greens and flavor. Put a lid on the pot and let it mature for 5 minutes and the rice will bloom.

As you can see, this salad soup recipe is different from the Transylvanian one, which is based on smoking, frying and sour cream, milk or yogurt. It is specific to Oltenia, where dairy products are less common in soups and where vegetables are much more present. It is somewhat similar to leek soup & # 8211 except for the egg- and has refreshing qualities, regulates the intestinal tract and is certainly an added health.


Preparation:

1. Peel the roots: carrots, parsnips and celery and finely chop with a knife. Also chop the green onion. Put them all to boil in 4 liters of water.

2. Cut the back of the salad, wash the leaves well and cut them properly or if you prefer, you can break them by hand. Chop the peppers into cubes. The rice is washed of impurities. After the roots have boiled for 20 minutes, add the salad, rice and pepper. Also now put the cabbage juice as we want the sour soup and as the sour and salty juice. Simmer for another 15 minutes on low heat. It tastes and matches the salt. Eventually, to everyone's liking, a hot pepper or cup is welcome.

3. Beat the eggs in a bowl and when we have turned off the heat in the pot we put them in the soup to make fringes or, as they say popularly, egg scraps. Chop the greens and flavor. Put a lid on the pot and let it mature for 5 minutes and the rice will bloom.

As you can see, this salad soup recipe is different from the Transylvanian one, which is based on smoking, frying and sour cream, milk or yogurt. It is specific to Oltenia, where dairy products are less common in soups and where vegetables are much more present. It is somewhat similar to leek soup & # 8211 except for the egg- and has refreshing qualities, regulating the intestinal tract and is definitely a plus for health.