Other

Salad soup

Salad soup



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Cook the onion and bacon, then add the carrot (grated).

The salad is washed and broken (or cut).

Put the vegetables to boil in the soup pot and let them cook when they are half ready, then add the salad. After the salad has boiled and put the omelet from the 3 eggs cut into pieces, turn off the heat and let it cool for 5-10 minutes, during which time we mix the cream with the yogurt, then we take a pinch of soup and slowly pour over the mixture. dairy, then put everything in the pot, adding the dill.


How to prepare smoked lettuce soup and omelet

I cut the smoked ham and browned it in the pan for 2-3 minutes, without adding any other fat, it has enough. In the same pan, without washing it, I made the omelet from two eggs and sprinkled some chopped green onion leaves and a little dill.

I washed the salad very well under running water and cut it into suitable pieces so that it could still be nicely taken in a spoon.

I hardened the onion and garlic in hot oil together with the paprika, then I poured concentrated vegetable soup (it can also be water) and I adjusted the taste of salt and pepper.

When the soup came to a boil, I put all the salad and the browned ham and let it boil for a few minutes, only until the salad softened, no more. Separately, I mixed the yogurt with the cream and poured little by little from the hot soup to raise their temperature.

I poured the yogurt and cream mixture into the pot and immediately put out the fire. I kept tasting and adding salt and lemon juice until I was satisfied with the taste. It depends a lot on how sour the yogurt is and how salty the ham used is.


How to prepare smoked lettuce soup and omelet

I cut the smoked ham and browned it in the pan for 2-3 minutes, without adding any other fat, it has enough. In the same pan, without washing it, I made the omelet from two eggs and sprinkled some chopped green onion leaves and a little dill.

I washed the salad very well under running water and cut it into suitable pieces so that it could still be nicely taken in a spoon.

I hardened the onion and garlic in hot oil together with the paprika, then I poured concentrated vegetable soup (it can also be water) and I adjusted the taste of salt and pepper.

When the soup came to a boil, I put all the salad and the browned ham and let it boil for a few minutes, only until the salad softened, no more. Separately, I mixed the yogurt with the cream and poured little by little from the hot soup to raise their temperature.

I poured the yogurt and cream mixture into the pot and immediately put out the fire. I kept tasting and adding salt and lemon juice until I was satisfied with the taste. It depends a lot on how sour the yogurt is and how salty the ham used is.


How to prepare smoked lettuce soup and omelet

I cut the smoked ham and browned it in the pan for 2-3 minutes, without adding any other fat, it has enough. In the same pan, without washing it, I made the omelet from two eggs and sprinkled some chopped green onion leaves and a little dill.

I washed the salad very well under running water and cut it into suitable pieces so that it could still be nicely taken in a spoon.

I hardened the onion and garlic in hot oil together with the paprika, then I poured concentrated vegetable soup (it can also be water) and I adjusted the taste of salt and pepper.

When the soup came to a boil, I put all the salad and the browned ham and let it boil for a few minutes, only until the salad softened, no more. Separately, I mixed the yogurt with the cream and poured little by little from the hot soup to raise their temperature.

I poured the yogurt and cream mixture into the pot and immediately put out the fire. I kept tasting and adding salt and lemon juice until I was satisfied with the taste. It depends a lot on how sour the yogurt is and how salty the ham used is.


Necessary lettuce 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


Lettuce soup with bacon and omelet

If you want to cook lettuce soup, you should know that there are several variants with or without smoked, with beaten egg, scrambled eggs, omelette, sour with borscht or vinegar. Regardless of the choice made, the result is just as good, but we recommend the version with omelet, sour with vinegar.

Salad soup ingredients

  • Two or three salads (depending on size)
  • 200 g kaiser or rib
  • two eggs + 4 eggs for scrambled eggs
  • two small onions
  • 4 cloves green onions
  • a box of cream
  • pepper, salt
  • dill, larch
  • vinegar (you can also use lemon or borscht)

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 - except for the egg - and has refreshing qualities, regulating the intestinal tract and is certainly an added health.


Salad and smoked salad soup recipe

Ingredient:

  • 2-3 heads of lettuce
  • a piece of smoked with mice (bacon, bacon, kaizer) of 150 grams
  • 2 liters of water or milk
  • 150 grams of fatty yogurt or cream
  • 4 cloves green onions
  • 4 cloves of green garlic
  • 1 carrot
  • dill, fresh parsley
  • salt pepper
  • 3 eggs
  • frying oil

Method of preparation:

Wash the onion and garlic well and cut into slices, as well as the carrot. The smoke is cut into sticks or cubes. Wash the salad leaf by leaf and cut into strips.

Fry the vegetables (half the amount) and bacon sprinkled with a pinch of salt in a pot with a tablespoon of oil for 2-3 minutes. Quench everything with milk or cold water, add salt, pepper and bring to a boil.

When the liquid boils, add the chopped salad and cook for a few minutes, not too long. Extinguish the fire and add chopped parsley and dill.

The rest of the chopped vegetables are mixed with yogurt or cream and a little chopped greens. Pour over this mixture 1-2 tablespoons of lettuce soup. Then add to the hot soup and mix well with the polish or wooden spoon.

Separately, prepare the omelet: beat the eggs with salt, pepper and a little greens. Fry the omelette in a hot pan, 3 minutes on each side, and remove to a plate or chopper. Cut the omelette into narrow strips and add to the bowl.


Salad and smoked salad soup recipe

Ingredient:

  • 2-3 heads of lettuce
  • a piece of smoked with mice (bacon, bacon, kaizer) of 150 grams
  • 2 liters of water or milk
  • 150 grams of fatty yogurt or cream
  • 4 cloves green onions
  • 4 cloves of green garlic
  • 1 carrot
  • dill, fresh parsley
  • salt pepper
  • 3 eggs
  • frying oil

Method of preparation:

Wash the onion and garlic well and cut into slices, as well as the carrot. The smoke is cut into sticks or cubes. Wash the salad leaf by leaf and cut into strips.

Fry the vegetables (half the amount) and bacon sprinkled with a pinch of salt in a pot with a tablespoon of oil for 2-3 minutes. Quench everything with milk or cold water, add salt, pepper and bring to a boil.

When the liquid boils, add the chopped salad and cook for a few minutes, not too long. Extinguish the fire and add chopped parsley and dill.

The rest of the chopped vegetables are mixed with yogurt or cream and a little chopped greens. Pour over this mixture 1-2 tablespoons of lettuce soup. Then add to the hot soup and mix well with the polish or wooden spoon.

Separately, prepare the omelet: beat the eggs with salt, pepper and a little greens. Fry the omelette in a hot pan, 3 minutes on each side, and remove to a plate or chopper. Cut the omelette into narrow strips and add to the bowl.


Lettuce soup with cream and kaizer

The preparation that & icircl present & # 259m, Green salad soup with smoked cheese and kaizer, is a good thing. We can prepare it in any season, the salad being found on the market even in winter. Here are some methods of storing lettuce for a longer period of time.
There are people who just store salad, put on plastic wrap and store it in the fridge. Salad it needs not only moisture, but also air circulation through the leaves. A perforated plastic bag or a perforated box are the best packaging that keeps you fresh. A secret to keeping leaves fresh is to start using the second layer of leaves, from the outside to the inside, keeping the largest ones from the outside for protection. to the little ones. Do not store the salad for more than 3-4 days in the refrigerator.

Photo: Salad soup # 259 green with sm & acircnt & acircn & # 259 & # 537i kaizer & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
4 salads
400 g kaizer or c & acircrna & # 539i smoked & # 539i
5 cloves of garlic or 5 cloves of green garlic
2 fat peppers
2 ro & # 537ii
4 or & # 259
50 ml oil
200 g sm & acircnt & acircn & # 259
2 potatoes
1 tbsp & # 259 f & # 259in & # 259
1 leg & # 259tur & # 259 p & # 259trunjel
salt
pepper
4 l ap & # 259
5 tablespoons o & # 539et
Preg & # 259te & # 537ti a & # 537a:
Cure & # 539i & # 537i wash vegetables. Cut the garlic, the pepper and the peeled tomatoes, the diced potatoes and the kaizer into the sub-crates. C & # 259le & # 537ti garlic & icircn oil & icircncins, & icircn large pot for soup & # 259. Sprinkle the flour and mix vigorously, then pour in a little hot water.
Boil your diced potatoes and peppers, peppers, tomatoes and kaizer. When they have boiled, add the salad leaves. While the ingredients are boiling, make an omelet from the egg and salt and pepper. La & # 537i omleta s & # 259 se r & # 259ceasc & # 259 & # 537i o tai & icircn cubule & # 539e. Add it to the soup and turn off the heat.
Mix in a small bowl with a tablespoon of soup and a drizzle. Pour the mixture into the bowl, stirring constantly. Cover the pot and eat the soup after it has cooled for another 10 minutes.

Preparation: 15 min. Boiling: 25 min.
Re & # 539et & # 259 by Estera Lupu, Deva, Hunedoara County