The meat is washed and boiled in water with a little salt, over high heat, uncovered approx. 15 minutes.
Meanwhile, clean the vegetables, put them on the larger grater, together with the finely chopped onion, then put them to harden in a little water and rabbit fat. Reduce the heat to the meat, froth and add the hardened vegetables. Season with salt, add the bay leaves, chopped tarragon and let it boil for another approx. 20 minutes. Mix the yolks vigorously with the sour cream and add to the soup, after the fire has stopped.
The soup is served hot sprinkled with greens and sour to taste with vinegar or lemon juice.
1 beef pulp of approx. 300 gr
200 gr red or green lentils
1 small celery
1 red pepper
1 green pepper
100 gr frozen or fresh green peas
1-2 tablespoons of tomato paste or 2-3 tomatoes of the right size
Peel the vegetables, cut them into thin slices, or cubes and cook them in a tablespoon or two of oil, until the vegetables have become glassy and the meat has changed color. Add soup or hot water, a tablespoon of salt, a bay leaf and a few peppercorns. Add the lentils that you washed and soaked in warm water for at least 30 minutes before. Boil them until cooked.
At the end, add the tomatoes, sour cream (to taste), parsley or a mix of parsley with a little tarragon and remove from the heat.
In college, he met a professor who was an expert in the ecology of the area where he grew up.
Unfortunately, this expert told Paul that the kid he wanted to bring back to life was beyond hope. He was told that his purpose was foolish, even if he planted trees and even if he grew, the wind would blow only a few dozen seeds, and that would be all he would get. because there were no birds or squirrels to spread the seeds, and the seeds in those trees would need another thirty years before they could start producing their own seeds. Therefore, it would take about twenty thousand years to reveget that 16-square-kilometer piece of land. His teachers told him it would be a waste of time to try. It just couldn't be done.
Cauliflower soup with tarragon
& Icirc & # 539i must:
400 g cauliflower
150 g r & # 259d & # 259cini de p & # 259trunjel
1 onion & # 259
2 tablespoons canned tarragon icircn o & # 539et or 1 tablespoon dried tarragon m & # 259runt & # 539it
100 ml sm & acircnt & acircn & # 259 vegetable & # 259
2 tablespoons oil
ground black pepper
1 l & # 259m & acircie
Preg & # 259te & # 537ti a & # 537a:
Wash the vegetables, peel them and cut them like this: chopped onions, and carrots and diced parsley. Unwrap the cauliflower into smaller pieces. Put the oil in the soup bowl and add the onion after it becomes translucent, add the carrots and the parsley, mix for 2-3 minutes and quench with 2 liters of water. # 259 hot. In this soup, boil the cauliflower bunches. After 10 minutes of boiling, add salt, vegetable oil and brown tarragon. Let it boil for 5 minutes, after which it will rise and season the soup to taste. Bring to the table the portions together with quarters of breadcrumbs, so that each diner adds juice to the taste.
8 por & # 539ii prepar & # 259tire: 5 min boil: 15 min
Re & # 539et & # 259 by Rozalia Ciobanu, Ocna Mure & # 537, Alba County
Are you looking for a network of cauliflower soup, but not fasting? Here's one here.
I try to make a good and warm soup every week. He has this habit since childhood. Then the lunch was at a fixed time and consisted of three kinds.
This soup recipe is very simple. It would be really hard not to get out.
Wash the meat and cut it into small pieces, put it to boil for about an hour and a half. Some people keep it less, I like to leave it on low heat, in peace. For the first few minutes, remove the foam until the juice is clear.
Next, boil some more water and supplement in a large pot, as the juice in which the meat boils decreases.
Celery, carrots, onions, finely chop. Potatoes and peppers - diced.
When there is half an hour left of the total cooking time, add the carrots, celery, onion. After another ten minutes, add the peppers, potatoes, peeled tomatoes, diced beef, dehydrated vegetables, season.
5 minutes before turning off the heat, add the chopped tarragon, thyme. If you like, add parsley when serving.
Other recommended recipes:
- 1 rabbit about 2-3 kg
- 1 glass of rabbit blood
- 3-4 carrots
- 2 onions
- celery root
- 1 teaspoon of vinegar
- 1 glass of red wine
- salt, thyme, paprika, pepper, green parsley, bay leaves
- tarhon murat.
- the rabbit meat is cut into pieces and boiled in water with a teaspoon of salt, frothing often
- finely chop, onion, celery, carrots, parsley and tarragon
- when the meat is half cooked, add the carrots, celery and onion
- when it is almost ready, add the red wine mixed with rabbit blood, tarragon, paprika, pepper, bay leaves, thyme and vinegar
- add salt and cook for another 15 minutes, remove from the heat and add the green parsley.
What ingredients do we use for the apple pie recipe?
- -500 ml of milk
- -2 eggs
- -400 gr flour
- -4 tablespoons sugar
- -half a teaspoon of cinnamon
- -oil for frying
- -4 apples
- -sticks for skewers
- -100 gr chocolate + 2 tablespoons oil
- -a teaspoon of baking powder
Ingredients Bean soup with tarragon
1 smoked pork chop (approx. 750 gr)
500 gr dried beans
2 onions (about 200 gr)
1 large carrot (about 150 gr)
1 small parsnip (about 50 gr)
1 thick slice of celery root (about 50 gr)
1 canned tomatoes (400 gr)
1 teaspoon sweet paprika
1/4 teaspoon black pepper
4 tablespoons white wine vinegar
5 wire tarhon
2 thyme threads
2-3 bay leaves
1/4 bunch of parsley
3 teaspoons salt
2 tablespoons oil
Transylvanian pork soup with tarragon
Cook Tarragon root vegetable soup
- 1 beetroot, large
- 1/2 celery root
- 2 parsley roots
- 2 carrots
- 2 medium potatoes
- 2 yellow onions
- salt and pepper to taste
- 1 tablespoon dried tarragon
- 1 bunch of green parsley
- 2 eggs
- 1 l of pickle juice
- 2 l water
- 2 tablespoons oil
- 150 gr chopped tomatoes in tomato juice
Method of preparation
Here's how to make the tarragon root vegetable soup recipe!
First we clean the onion, chop it and put it to harden in the hot oil. We leave it only until it changes color slightly and begins to penetrate.
We sprinkle it with a little hot water, so that it doesn't get that intense taste of frying.
Peel the carrots and parsley roots, chop them into halves and add them over the onion.
We clean the celery, chop it into cubes and add it to the pot on the fire. Mix all the ingredients well for a few minutes, then add the hot water.
After 2-3 boils, add the diced red beets, peeled and chopped, and when it penetrates, add the peeled and diced potatoes.
This is the order in which we add the vegetables, depending on their cooking time.
When the potatoes are slightly penetrated, add the diced tomatoes and pickle juice.
Let the soup boil for about 10-15 minutes, during which time all the flavors intertwine, then add the tarragon.
Mix the two eggs with a pinch of salt and a pinch of pepper, dilute them with hot soup and add them to the soup 5-6 minutes after tarragon.
They will slightly thicken the soup, being mixed well. If you like fringes, just mix them with a little soup.
Let the soup boil for only 2-3 minutes, turn off the heat, let the soup cool for 5 minutes and add the finely chopped green parsley.
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