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Salad soup with vegetables

Salad soup with vegetables

True to a cliché that fish soup is made good from the heads and tails so far I have not done otherwise. Coincidentally, I had the pike rounds on hand, so I put it on a soup: D. I do not regret and I urge you to test. I used various vegetables "in stock". Beets, beans, zucchini, onions, parsley even from own production.

  • 4 pike slices [600 gr]
  • 2 carrots
  • 1 parsley root
  • 1 red bell pepper
  • 1 hot pepper
  • 1 small broccoli
  • 2 small red beets
  • 2 tomatoes
  • 4 zucchini
  • 1 cup cleaned green beans
  • 1 bunch of green onions
  • 1 glass of tomato broth
  • green parsley
  • salt

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Salad soup with vegetables:

Wash and clean the vegetables.

Cut the carrots, beets and parsley into cubes and boil in a pot with 3 l of water. Salt. Add the green beans.

When they are almost cooked, put the broccoli on the bouquets, the zucchini slices, the diced tomatoes, the chopped onion and the fish.

At the end, put the sliced ​​hot pepper, the tomato juice and the greens.

I also put the zucchini flower.

Have a big appetite.

Bread sausage fillets

One of the ways I like to cook fish, when I get my hands on some fillets, is bread. somewhat mundane, some would say. but to me and my family, we really miss it sometimes. Finally, the method is simple and well-known, what I do differently (although I don't think I'm alone) is to pass the fish through a mixture of breadcrumbs and cornflakes, to be more crunchy.

pike fillets (but any kind of fish goes weak)
salt pepper
some vegetables for garnish

The fish is washed and drained, then seasoned with salt and pepper.

Slightly crush the cornflakes and mix with breadcrumbs, and beat the eggs like an omelet.

Pass the fish through the flour, then through the egg and finally through the mixture with breadcrumbs and flakes, then fry in hot oil until a golden crust is formed. I preferred a few steamed vegetables and everything well sprinkled with lemon. simple as hello. and good!

Fish soup

Carrots, onions, celery root, finely chopped bell peppers boil them, add peeled and diced tomatoes, and borscht (as sour as you want!) And if you want a little rice, and of course a lot of larch.
I add the well-washed pieces of fish at the end, let them boil very little (depending on how big the piece is, about 5-8 minutes) then take them out and put them in a large yena bowl with a lid.
I usually make the ciroba from very large fish heads cut in half or in four.

At the table, serve as follows: on a plate spread the piece of fish, in a bowl of juice and separate the garlic sauce.

It is a recipe learned from Lipovans in the delta.

Well, I made it too long..that is, I didn't put enough fish I didn't have a very pronounced taste of fish..I did it another time and it came out good but then I don't know what it only put the head and tail? I heard someone say that he puts 2-3 small fish for put about as much fish? in a 5 l pot, let's say.

And I've seen someone have a terrible fish soup. Too much..concentrated, many vegetables collected, oil, chopped fish, mujdei..too much. So not too much is not good. I like lighter soup in general .If it comes out too fat I don't eat.

I do it like this: I cut the vegetables - or put them on the grater - I boil them (if you prefer, you can harden them a little), when it is almost cooked I add the rice and when this is almost ready I put the fish (heads - but clean well-, but also good pieces), borscht -or any sour-, broth -tomato paste-. The fish should not boil too much to crumble. When it's ready, I add a lot of larch and some parsley. According to your preferences, you can beat one egg (or more depending on the amount of soup) and throw it in the pot to make rags.

Nile room with vegetables

A Nile salad recipe with vegetables from: Nile salad, lemon juice, carrots, green beans, oil, butter, salt, pepper, flour, olive oil, parsley, basil and oregano leaves.


  • 4 skinless Nile pike fillets
  • the juice of a lemon
  • 600 g young vegetables (carrots, green beans)
  • 3 tablespoons oil
  • 3 tablespoons butter
  • salt
  • pepper
  • 1-2 tablespoons flour
  • 4 tablespoons olive oil
  • 1 link parsley
  • 1 hand fresh basil leaves
  • 1 tablespoon oregano leaves
  • salt
  • pepper

Method of preparation:

Remove any remaining bones in the fillets with tweezers and wipe with a damp towel. Place in a bowl and sprinkle with lemon juice on both sides, place in the refrigerator and marinate. Prepare the sauce: mix the greens and sprinkle with oil, mix, salt and pepper.

Peel a squash, grate it and chop finely. Heat 1 tablespoon oil and 2 tablespoons butter in a large pan, fry the vegetables a little and cook for about 8 minutes. Wipe the fish pieces and powder with flour on both sides and pepper.

Fry in a deep frying pan in the remaining oil and butter, over low heat, on both sides. Spread the stewed vegetables on hot plates and place them on top of the fish, sprinkle with green sauce. A side dish of rice can be provided.

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Turkish tea is good because it is always fresh. Supports the proper functioning of the prostate and bladder Maintains normal urinary function in men over 45 years Ingredients: Pumpkin Seeds Cucurbitae Horse Seed Equiseti HerbaMenta Menthae Herbaurzica Urticae Herbaflori shock Sambuci Root root of rabbit bone Ononidis radix. How they motivated their decisions 11 hours ago Massive proostatic layoffs among large state-owned companies: 1. Privacy Preferences. Botosani, str. All methods are good, it's worth a try. Add a comment Cancel reply What the doctor says.
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If you want to learn how to make Turkish tea at home, find out that you need black tea and a Turkish teapot, called çaydanlık, consisting of two overlapping kettles. The first kettle is for hot water, and the second for infused tea, respectively tea essence. Step 1. This is exactly the reason why from Monday it is recommended to gradually remove a table of milk and replace it with fruits, vegetables, meat, eggs, etc. - Excess constipating foods such as bananas, apple juice or grated apples (which are even used as,

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Appointments for the work test at tel. One solution would be to change the powdered milk formula only after talking to your doctor and eliminating the other possible causes.

Breastfed babies are more prone to constipation after the introduction of solid foods. The reason is that their stomachs are used to processing only breast milk, which is very easy to digest. Another explainable cause of constipation immediately after diversification is the fact that often the first solid food introduced are instant cereals with rice, low in fiber. This is exactly the reason why from Monday it is recommended to gradually remove a table of milk and replace it with fruits, vegetables, meat, eggs, etc.
It does not refer to the fact that babies do not drink enough water. Until their diversification begins, they don't even need anything other than milk. If they do not eat enough, if they stay in a very heated room or the summer is hot, the babies become dehydrated and constipated, the stool having nothing to soften. Unfortunately, instead of changing her powdered milk, I switched to cow's milk and she was a little poor, she was 3 months old, but you should know that she did not get constipated.
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Traditional but quick belly soup

Belly soup is a very popular Romanian traditional food. Soups generally arrived in Romania due to the Ottomans, and in the 17th century a dish very similar to belly soup was prepared in Bucharest. Over the years, the ingredients have been slightly changed, but at its base has always been beef belly.

Unfortunately, it takes a long time to prepare the belly soup more precisely, the belly must be washed several times and put about 2.5 hours in a bowl of water with baking soda. Only then does it boil with the other ingredients.

Therefore, today we will present you a recipe as tasty as the traditional one, but faster, for which pre-cooked belly is used.


  • 1/2 kg of cleaned beef belly
  • 1/2 kg chopped vegetables (parsley, carrot, celery)
  • 1 large onion
  • 8 cloves of garlic
  • a lemon
  • 2 yolks
  • 200 ml cream
  • 300 g of beef bones
  • parsley / larch leaves

Method of preparation

The pre-cooked belly is boiled in 3 l of water, together with the beef bones and a teaspoon of salt.

Boil for about two hours, then add the vegetables and onions cut into quarters.

Cover the pot with a lid and simmer until the belly is completely cooked.

When the belly is cooked, take it out of the pot, leave it to cool and then cut the strips.

Strain the soup from the pot and place the belly strips back in the bowl.

Match the taste with salt and pepper, leave the pot on the fire to reach boiling point.

Sour the soup to your liking with lemon juice.

Mix the yolks with the cream and straighten the soup after it has been removed from the heat source.

Add the chopped garlic and serve with freshly chopped parsley or larch leaves.

Serving recommendation

Traditional belly soup is served hot, preferably with a little cream and hot peppers.

DOCUMENT The scandalous menu approved on January 11 at the canteen of the Romanian Parliament. Soup for 2.75 lei or fillet for 4.5 lei

The restaurant in the Parliament Palace definitely beats the prices of any student canteen in Romania, given that a breakfast costs 7 lei, a soup under 5 lei and a grilled pork neck less than 6 lei. A menu product that can be considered expensive is the antricot with wine sauce - 9.7 lei.

UPDATE The representatives of the Romanian Parliament transmitted that these prices have been unchanged for three years. sources specified that the menu presented below has been approved and will re-enter into force on January 11.

The prices of the restaurant in the Parliament Palace, where the country's elected officials serve food, have long been a legend, immune to inflation and market demands. Thus, a breakfast, which includes fried eggs, beef tenderloin and french fries costs only 7.13 lei.

The soups do not reach 6 lei, the peasant borscht with vegetables costs only 2.75 lei, and the Greek beef soup is only 5.36 lei.

The grilled chicken breast is only 4.5 lei, the salami fillet is 5.5 lei and the grilled trout with lemon is 16.01 lei.

We remind you that a parliamentarian receives a gross monthly allowance of 18,720 lei, and if he is from the province, he also receives the amount of 4,600 lei for accommodation in Bucharest.

Depending on the position held, the salary of a deputy can vary as follows: the president of the Chamber of Deputies receives 23,920 lei gross, the vice-presidents of the Chamber of Deputies 22,256 lei, the secretaries and quaestors of the Chamber of Deputies 21,840 lei, the leaders of parliamentary groups 20,800 lei, the presidents of the permanent commissions of the Chamber of Deputies 20,176 lei, the vice-presidents of the permanent commissions of the Chamber of Deputies 19,552 lei, the secretaries of the permanent commissions of the Chamber of Deputies 19,136 lei.

A parliamentarian also receives a lump sum for the parliamentary cabinets and the parliamentary activity in the electoral constituencies, which means 25,000 lei, of which half are deductible, half are taken on the declaration on their own responsibility. To this amount are added 1,400 lei, transport in the constituency and a daily allowance of around 200 lei.

The parliamentarians also receive a telephone, a tablet, free transport by train - CFR, no matter where, both in class 1 and in the sleeping car, as well as a round trip to the constituency by plane.

Smoked ciolan soup

Right smoked ciolan soup with sour cream is one of the best soup recipes. It is a consistent soup, delicious and easy to prepare. Vegetable soup with smoked pork or lamb can be prepared on any occasion. It is very similar to pork bone soup and cabbage juice (recipe here).

  • a smoked shank with bone (about 1 kg)
  • a big onion
  • 2 carrots
  • 1 bell pepper (I used frozen)
  • 4 yolks
  • 250 g sour cream
  • salt
  • pepper
  • a few parsley leaves
  • vinegar

For this smoked ciolan soup and straight with sour cream I used pork. As well, the soup can be prepared with lamb shank.

First, wash the ciolan, then boil it in a pot with about four liters of water. If necessary, the ciolan can be spoken before at the stove flame.

Boil the pork chop until the meat comes off the bone slightly.

While boiling, remove the foam whenever it forms.

If the water drops too much, you can add more hot water.

When the ciolan is boiled, take it out of the water and set it aside to cool.

Put the diced vegetables in the pot.

Bring to a boil until well penetrated, then add the boiled ciolan cut into suitable pieces.

Add vinegar, salt and pepper to taste.

After about five minutes, turn off the heat under the pot.

In a bowl, mix the yolks with a pinch of salt and sour cream.

Mix well, then pour the hot juice from the pot, little by little.

Stir constantly with the aim. Add the juice until the yolk and sour cream mixture also becomes hot.

Gradually pour the composition into the soup pot.

Put freshly chopped parsley.

Smoked ciolan soup is served hot, with fresh homemade bread and hot peppers.

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