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Salad soup with whey and whipped milk

Salad soup with whey and whipped milk


The lettuce is unwrapped leaf by leaf and washed well, then drained. After that, cut the salad into strips.

Cut the bacon into slices and put it to harden, then add the crushed garlic, turn twice with a wooden spoon and remove from the heat. Add the egg whites that will fry in the fat left by the bacon. Turn quickly and add 1 l of water, stirring constantly in the egg whites with garlic and bacon, so that they break into pieces.

Add chopped salad, salt and pepper and add water if necessary and finely chopped dill. Cover with a lid and let the salad boil over medium heat.

When the salad is cooked, add the whey and let it boil for another 2-3 minutes, then turn off the heat under the soup.

Mix the remaining yolks with a little whipped milk, add a pinch of hot soup and mix well, then pour the composition into the soup. Turn and add the rest of the whipped milk. Sprinkle chopped green dill on top and serve with hot peppers.

Great appetite!


Zerzevat & # 8211 Onion salad with parsley and sumac

In the morning, the flake, it was about minus 5 degrees and gloomy. However, the weather is warming up, and at the end of the week we will have about 8-9 degrees and soooo. Therefore, if you want to dream of spring and pamper yourself with a barbecue in the yard (who sits in the yard, normally) or simply in the kitchen, on the electric grill or on the stove - I offer you two suggestions. . The first one, today, looks at a fresh, delicious and healthy salad, which will accompany the grill, and the second one, detailed tomorrow, aims at some juicy and fragrant chicken skewers. Both recipes are of Arabic origin, so possibly schedule a trip to the specialty stores to get the necessary spices.

& # 8220Zerzevat & # 8221 means in Turkish & # 8220legume & # 8221. Big surprise, right ?, if we think about our & # 8220zarzavatul & # 8221 :). Well, & # 8220zerzevat & # 8221 also designates in the province of Hatay (on the Mediterranean coast) this onion salad with green parsley, lemon juice and sumac. About sumac (fragrant, dried and crushed vinegar fruits), I also told you at Fattoush & # 8211 Lebanese salad with vegetables and pomegranate syrup. It is simply phenomenal in salads, so I highly recommend looking for it in Arab stores. Otherwise, it is advisable to use red onions (it is sweeter), and the salad is ready in just a few minutes. It goes well with grilled fish or meat.

Ingredient:
& # 8211 red onion 2 pcs. (180 g)
& # 8211 parsley 1 medium link
& # 8211 sumac 2 teaspoons shaved
& # 8211 1 tablespoon olive oil
& # 8211 lemon juice
& # 8211 sare

Cut the onion into slices and rub it with a little salt. Put it in a bowl and add the sumac, green parsley (cleaned, washed and chopped) and olive oil. Mix and adjust the degree of sourness with lemon juice.

The salad can be served immediately or can be stored in the refrigerator (in a bowl well covered with foil).


"Ranch" - Dressing for yogurt salad

Preparation time 20 minutes

Ingredients

  • 250 g whipped milk or yogurt
  • 180 g sour cream
  • 140 g mayonnaise
  • 1 small dill bunch
  • 1 bunch of parsley
  • 2 onions or chives
  • 3/4 teaspoon dried oregano
  • 2 large cloves of garlic (grated)
  • 1 teaspoon grated salt
  • 1 tablespoon grated mustard seeds
  • freshly ground pepper

PREPARATION & # 8220Ranch & # 8221 & # 8211 Dressing for yogurt salad
Finely chop the greens, grate the garlic and mix all the ingredients.
It can be kept for up to 10 days stored in a glass jar with a sealed lid
Liv (e) it!

Foods accompanied by this sauce:
Cheeseburger packs with pie sheets & gt & gt & gt recipe here


Transylvanian salad soup with omelet - full of flavors and flavors

  • Omelette soup with omelet (Maria Matyiku / Epoch Times) Omelette soup

Salad soup is a food that reminds us of our childhood years, being one of the favorites for many of us. It is a very versatile and permissive soup, the recipes varying depending on the area or even from one household to another. Predominantly, in Transylvanian recipes, the piece of bacon, ham or sausage is one of the indispensable components. Sheep whey is used in peasant recipes to prepare soup instead of milk.

Ingredient:

two large heads of lettuce,
100 g of smoked meat cut into cubes or small strips (can be smoked bacon, kaizer or bacon),
a small onion or a bunch of finely chopped green onions,
a paprika knife tip,
2 cloves of garlic or a bunch of green garlic,
2 cups milk or sheep's whey,
4 cups of water,
salt and pepper

for the omelet
two tablespoons of oil,
1 whole egg 1 egg white,
1 tablespoon flour,
salt as desired

for training
a yolk,
two, three tablespoons of cream, yogurt or milk,

vinegar or lemon juice to serve depending on preference

Preparation:

The lettuce is washed well in several waters to remove impurities from the leaves, after which it is cut into strips of about 1.5 - 2 cm. In the spring, when the salad is tender, it can be used as such. During the summer, when the head is already formed, the salad becomes bitter. To remove the bitterness, the leaves are scalded in a pot of hot water (about 2 cups) in which a little salt has been sprinkled. Boil the salad until it boils, then pour it into a strainer and rinse under running cold water.

In a pot of the right size, boil 4 cups of water.

Put the crushed smoke in a pan and let it melt over the right heat until it starts to brown. Then add the chopped onion and continue to stir until the onion begins to soften. If you do not use the smoker, cook the onion using a tablespoon of oil. After the onion has softened, add the paprika, then remove from the heat. The smoke together with the onion are removed from the pan, drained of fat and put in the pot with hot water.

In the soup pot, add the salad and the 2 cups of milk or whey. After the soup starts to boil, reduce the heat to low-medium and let it simmer for about 10 minutes.

Meanwhile, make the omelet. First, separate the yolk from an egg and set aside in a small training bowl. Put the egg whites separately in a small bowl or a deep plate, in which the whole egg is added. Beat the eggs well with a fork, then add a tablespoon of grated flour in the rain. Sprinkle a little salt and pepper. Put 1-2 tablespoons of oil in a hot pan and then pour the eggs. After browning on one side, the omelette turns on the other side. When ready, remove the omelette on a flat plate, cut into strips or cubes and pour into the soup pot. Now add the crushed garlic and season with salt. The soup is left to simmer for 5 minutes.

To prepare the dressing, the egg yolk set aside, rub with 3 tablespoons of cream or milk until smooth. Then add little by little the hot juice, until the dressing is close to the soup temperature.

Turn off the heat from the soup, then pour the soup diluted with the soup into the pot. After the soup has cooled a little, add vinegar or lemon juice, depending on your preference.


Loboda soup, leurda and lettuce, with egg and sour cream

Greens of all kinds urge you to put them in the shopping cart, to omit the meat from the daily menu and to prepare simple, quick recipes, which in addition to being particularly tasty, are also healthy.

There is a secret! Soups and cream soups based on greens are prepared in small quantities to be eaten at lunch, at most in the evening. The prepared greens oxidize over time and give a taste of cochlea, & # 8220framanta & # 8221 the stomach that goes crazy and the owner does not know what he has, if he does not feel comfortable.

It's natural medicine! Our ancestors scalded the greens (loboda, spinach, salad, stevia, stir, beet leaves, etc.) before putting them in soups or dishes. Thus, most of the minerals contained remained in boiled water, which is thrown away or in the happiest case is used after cooling to water the flowers. I learned to use unripe greens, only hardened with vegetables. It is felt in the richer taste of the dishes and in force, after consuming in the dishes, the greens not previously cooked.

Ingredients needed in the recipe: loboda, lettuce, leurda, root vegetables (carrots, celery, parsnips, parsley), dried onions, sour cream, chicken eggs, lard, coarse salt, peppercorns, parsley and green locust, lemon juice.

Roots and dried onions are put on a large grater or finely chopped with a sharp knife. Fry in a pan in bird lard.

Season with coarse salt and freshly ground peppercorns. Mix with a wooden spoon to homogenize the hardened vegetables so that they soften easily.

The fresh greens are washed well under a stream of cold water and allowed to drain in a sieve.

In a saucepan with hardened vegetables, add the loboda and cook for a few minutes.

Add the lettuce, broken into pieces and cook for a few more minutes.

Mix with a wooden spoon to homogenize and further harden the mixture of greens and roots.

Broken / cut leurda is added over the cooked greens and vegetables. Mix with a wooden spoon for homogenization. Add boiled water to the pan and bring the soup to a boil, over medium heat, for 15-20 minutes, until the vegetables and greens are soft enough to be eaten.

Prepare the secret ingredient for the soup! The secret of this soup must be well kept. Chicken eggs, sour cream, fresh lemon juice are of great quality. Eggs are bought from marketers, and sour cream from shepherds. Lemon juice is freshly squeezed. The coarse salt is Romanian, not Chinese or Ukrainian. The peppercorns are freshly ground.

Beat the ingredients with a fork or fork until a homogeneous mixture is obtained.

Add parsley and green larch, finely chopped, in beaten egg with sour cream.

The boiled soup is ready for the big test, its tights for a special taste. The fire stops. With the polish, take it out of the soup and add it over the homogeneous mixture of eggs and sour cream. Mix well with the target.

The well-homogenized mixture is gradually added to the hot soup, stirring continuously with the polonium in the soup for homogenization. Put the lid on the pot and leave it to soak for 10 minutes, to homogenize the tastes.

If you like rags! If you forget to turn off the heat or do not mix well with the polish, the mixture of egg and cream will crumble, and the soup is not homogeneous.

At lunch, the soup is served hot, with cold polenta and hot peppers. A glass of plum brandy increases the appetite of diners.

In the evening a cold soup goes great.

Bon appetit gourmet brothers everywhere, wherever you are in the world! Do not miss the opportunity to purify your body. Seasonal greens are at hand for the next 3-4 weeks, at least until Easter.


Salad soup

Salad soup is very dear to us because it is light and sour. And especially it prepares very quickly.

N e c e s a r e:
a thicker salad head (or two smaller ones)
a bunch of dill
2-3 cloves green garlic
1 or
2 tablespoons sour cream
4 tablespoons yogurt
1 tablespoon salt
2 tablespoons flour
sunflower oil.

P r e p a r a r e:
Normally the first operation is to wash the salad and cut it into small pieces, then chop the dill and finely chop the garlic. I skip this stage because I have a very nice mother-in-law who puts them on us in the winter, that is, she chops them, scalds them and freezes them. I go straight to the actual preparation of the soup. I put 2 tablespoons of flour in a pot with a little oil to cover the flour and I hardened them a little. I put it over cold water, followed by salad, dill and garlic. I let it boil for half an hour. Meanwhile, I prepared an egg mayonnaise, sour cream and yogurt.

I homogenized it in a large bowl and I put a little of the soup on it until it got hot.

I poured the mixture into the pot and boiled everything for another 10 minutes. Before extinguishing the fire, I added salt and dissolved it. We serve with extra cream because it is even better (yes! There is) more sour.
I only knew my mother's version of whey salad soup. But since I ate the combination of dill at my mother-in-law's house at home, I have fallen in love with it.


"Ranch" - Dressing for yogurt salad

Preparation time 20 minutes

Ingredients

  • 250 g whipped milk or yogurt
  • 180 g sour cream
  • 140 g mayonnaise
  • 1 small dill bunch
  • 1 bunch of parsley
  • 2 onions or chives
  • 3/4 teaspoon dried oregano
  • 2 large cloves of garlic (grated)
  • 1 teaspoon grated salt
  • 1 tablespoon grated mustard seeds
  • freshly ground pepper

PREPARATION & # 8220Ranch & # 8221 & # 8211 Dressing for yogurt salad
Finely chop the greens, grate the garlic and mix all the ingredients.
It can be kept for up to 10 days stored in a glass jar with a sealed lid
Liv (e) it!

Foods accompanied by this sauce:
Cheeseburger packs with pie sheets & gt & gt & gt recipe here


Chicken soup with yogurt

Chicken soup with yogurt recipes: how to cook chicken soup with yogurt and the tastiest recipes for chicken soup with garlic and tarragon, lettuce soup with yogurt, parsley salad with yogurt, lettuce soup with yogurt, lettuce with yogurt, cake with yogurt cream and cherries, croissants with yogurt, recipes with Greek yogurt, simple muffins with yogurt, hasty donuts with yogurt.

Chicken soup with yogurt - the excellent remedy for colds (Arabic recipe)

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Terbiyeli Köfte Çorbası - Turkish style meatball soup

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Salad soup with eggs and yogurt

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Radauti soup with chicken

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Chicken with yogurt and curry

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Peasant chicken soup

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Fancy chicken skewers

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Chicken legs in yogurt and Tandoori spices

Meat dishes 12 hammers chicken 1/2 lemon juice 1 teaspoon tandoori barbeque masala 150g yogurt

Crispy chicken

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Salad soup like in Brasov

Soups and broths, Soups 4 pcs. salad, a few pieces of bacon, 500 g yogurt, 200 g sour cream 4 eggs, 2 tablespoons flour, garlic, dill

Radauti chicken soup according to the original recipe

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Chicken breast marinated in yogurt and curry

Meat dishes 3 pieces chicken breast (approx. 600 gr) 200 gr yogurt 1 tablespoon grated curry a cube garlic powder 1/2 lemon salt pepper

Chicken soup with borscht

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Stuffed eggs

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Chicken kebab with yogurt and spices

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Radauti soup with chicken breast

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Stinging nettle soup

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Pleurotus mushroom soup

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Salad soup like in Brasov

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Peasant chicken soup

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Beef soup

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Chicken soup

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Steak leftovers

Meat dishes, Vegetable and vegetable dishes, Meat soups & icircn our area the day after the wedding is made of & quotzama sour & quot where brides and children can come. The soup served is extraordinary because it is made from the remaining steak (pork and chicken) plus vegetables and others. if you make it at home.

Greek soup with chicken

Soups and broths, Soups 1 kg chicken cutlery 2 onions 1 carrot 1 parsnip 100 g celery 1 larger bell pepper 1 bunch green parsley 500 ml sour cream 6 egg yolks juice from a large lemon salt

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Chicken breast packages with spinach and yogurt sauce

Thyme, Potato, Rice ingredients for chicken packages: 300 gr. spinach. a chicken breast 200 gr. cheese 2 eggs 1/2 onion 2 cloves garlic salt pepper flour breadcrumbs oil for garnish: potatoes / rice for yogurt sauce: 300 gr. yogurt or healthy little crushed garlic.

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Rice salad with chicken

Salads, Poultry salads, half a chicken breast, 100 g brown rice, 50 g sunflower seeds, 2 cucumbers in vinegar, 1 egg yolk, 100 g yogurt (I used yogurt cream because I wanted it to be a little thicker), 1 teaspoon mustard, olive oil, parsley.

Peasant chicken soup

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Greek chicken soup with greens

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Poultry soup

Soups and broths, Soups 500g poultry, 1 carrot, 1 celery, 2 bell peppers, 2 tomatoes (3 tablespoons vegetable broth from the jar) 2 tablespoons broth, 1 onion, a bunch of larch, 1 potato, water , salt, 150 g noodles1 egg, 100 g sour cream

Pui Tandoori

- 8 hammers of chicken (or any kind of legs) - 250 g drinking yogurt - 2 tablespoons tandoori spice - lemon juice - a pinch of salt for the sauce: - 3-4 tablespoons of yogurt - a pinch of salt - a sugar powder - 5 mint leaves - a hot pepper.

Chicken soup with imperial dumplings

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Moroccan-style chicken wings with yogurt sauce

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Radautean soup

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Delicious peasant vegetable soup

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Cauliflower soup

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Fatteh-Chicken with rice in garlic yogurt on a bed of glue

Cloves, Chicken, Lime -1 chicken -3 glasses of basmati rice -3-4 tablespoons very fine noodles -3-4 pieces of stick -1 kg of natural yogurt -5 cloves of garlic -6 glasses of chicken soup (optional water) -3 medium onions -4 dried limes -1 cube maggi or knorr -2 chopsticks.


Salad soup with whey and whipped milk - Recipes

I admit, for some good years, we throw away the back of the chicken, the neck, the claws and any other unwanted parts. Not that I would eat them now, I just make them an extraordinary chicken zama. Some say, so modernist, stock. I like the whole word zama. Wash all the chicken leftovers well and cook in a pot until the meat comes off the bone. Of course, it is foamed and filled with some water.
From such juices they make all kinds of soups, and use it in principle in nets where water is normally required. After cooling, I put it in bottles in the refrigerator. Store for about 5 days in the refrigerator, in the freezer. I don't know, but I guess you have some time.
So, we boil the chicken leftovers. Meanwhile, finely chop the vegetables: 2 tomatoes, 2 onions, 2 carrots, 1 parsnip root, a piece of celery. You also need: 500 ml borscht, 200 gr sour cream, 3 tablespoons of broth, a handful of noodles with egg, 4 medium potatoes, vegetables (if set as for winter), and frozen greens (loboda, dill, parsley, larch) , 1 egg, a bouquet of thyme, salt and pepper. Put the chopped vegetables, greens and greens in the boiled pan. After about 15 minutes, add the thyme broth and sprigs. Boil for another 15 minutes. Add the diced potatoes. After another 15 minutes, add the borscht and cook for another 5 minutes. Add the noodles and sour cream previously mixed with some clear soup. After 5 minutes add the beaten egg as for starch. Ready. Real consistent and tasty soup.






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