A delicious, healthy soup with a special aroma compared to other soups.
- 1 kg veal bones (with meat)
- 2 onions
- 3 carrots
- a bell pepper
- a small piece of celery
- a parsley root
- a bunch of green parsley
- house noodles
Preparation time: less than 120 minutes
RECIPE PREPARATION Homemade veal noodle soup:
Wash the veal bones and boil them in cold water with a pinch of salt. Remove the foam formed. Add more water when it drops. When the meat starts to become tender, put the chopped vegetables and the whole onion. Leave it on the fire until the meat comes off the bones and the vegetables are cooked. Set aside and remove the vegetables and bones from the soup with a whisk (or we can strain the soup). Put it on the fire again and when it boils add the noodles and let it boil for about ten minutes. Match the taste of salt and pepper, add the slices of boiled carrot and diced meat. Let it boil for a few more minutes, set aside and sprinkle with parsley. Great appetite!
The vegetables are cleaned and washed.
Place in the Crock Pot Multicooker container with pressure cooking together with the veal bone.
Add salt to taste and 2.5 liters of water.
Put the lid in the closed position and set the HIGH position to MEAT / STEW with cooking time 45 minutes. The steam valve closes.
At the end of the time, leave it for another 10 minutes, then release the steam, using a kitchen glove.
If the soup is not clear, it can be strained and served with pieces of meat and vegetables. Good appetite!
Beef soup with homemade noodles
A tasty zama with veal, vegetables, noodles and fresh greens. I also like to add a little garlic sauce or hot pepper, the soup being tastier.
- veal brisket and breast head, about 2.5 kg in total
- 3 large onions, about 400 g
- 3 carrots, about 350 g
- 1 parsley root and one parsnip root, a total of 200 g
- 400 g celery root
- about 15 black peppercorns
- fresh parsley leaves
- light mujdei or hot peppers, for serving
- sea salt, freshly ground black pepper
- 2 eggs husband
- 200 g of white flour
- 1 teaspoon olive oil
- a teaspoon of salt
Wash the meat with a stream of cold water. We leave the broth whole or cut into thick slices. We cut the head of the breast into larger pieces - we cut the cleaned and washed vegetables in half (we cut the celery into thicker slices).
Put the beef in a large pot with 4 liters of cold water and 2 teaspoons of salt. When it boils, remove the foam and let it simmer for 30 minutes.
Next add the halved vegetables and black peppercorns. Cover the pot with the lid and let it boil for another 2 hours, over low heat.
When the meat is cooked, strain the soup through a fine sieve. After it has cooled a little, with the help of a spoon we remove the fat that forms on the surface.
We choose the meat from the bones and keep it in a bowl together with the carrots and celery.
We put the pot on the fire again and when the soup starts to boil, we add the noodles, shaken from the flour through a sieve.
Cook for another 3 & # 8211 4 minutes, take the pot off the heat, then add the meat and boiled vegetables (carrots and celery). We balance the taste with salt and pepper.
For a more neat look, we put the meat and vegetables separately, in 2 suitable dishes, adding a little juice over them, enough to contain them - when we sit at the table, we heat the soup, and separately in a small saucepan, the meat with the vegetables.
We serve beef soup with homemade noodles, vegetables and finely chopped parsley leaves. Also, a little garlic sauce or hot pepper gives a pleasant flavor to the soup. Good appetite!
Ingredients Tomato soup
- 1.5-2 kilograms of well-ripened tomatoes or 1 liter of concentrated tomato broth
- 1 onion
- 2-3 carrots
- 1 piece of celery as 1 small egg
- optional, 1/2 bell pepper
- 1 clove of garlic
- 30 ml. of extra virgin olive oil (this is what I used, another oil works, only the taste of olive oil with that of hard tomatoes is friendly)
- greens: 3 bay leaves, 1 sprig of fresh thyme, 1 sprig of basil, green parsley or basil for sprinkled (according to preference)
- 1 tablespoon grated sugar and pepper
- for serving: small, short pasta (I used risoni) or croutons of garlic-flavored toast
Preparation of tomato soup
First of all, I have to brag about the tomatoes in the garden. We bought the seedlings from the market, without knowing what kind they will be, so we have all kinds of tomatoes. Some are not baked yet, I think they are more autumnal, others invite you to make their salad & # 8230 or soup. The amount invested in plants was 15 lei, but the scent of a single garden tomato is worth more than that.
Let's go back to the tomato soup, that is "zama da părădaisă & # 8221. Tomatoes can be boiled in boiling water for 1-2 minutes. After that, they will peel easily. This time, however, I did a little differently. I placed the tomatoes on the hot grill and baked them, turning them on all sides, for 5 minutes. This made the aroma concentrate, to catch a great baking taste, but also to peel very easily.
I peeled the tomatoes and removed the wooden part next to the tail with a knife. I put them in a suitable pot, covered them with water (you can also use vegetable, beef or chicken soup). I added the bay leaf, the thyme and basil twigs and just a pinch of salt, then I put them on the fire.
In about 10-15 minutes when the tomatoes sit alone on the fire, clean, wash and finely chop the vegetables, crush the garlic. Heat the oil in a pot large enough to fit all the tomato soup. Add all the vegetables at once, sautéing until soft, over low heat. It should not brown at all, it would damage the final taste of the soup. As soon as the vegetables are soft, add a cup (200 ml.) Of water and continue to boil.
After about 10-15 minutes of boiling, take the pot of tomatoes off the heat. Remove the bay leaf and thyme and pass with a hand blender. You can also go through the sieve, especially if you have problems with allergies to tomato seeds.
Mashed tomatoes are added over hardened vegetables. Fill with water until the desired consistency is reached. Tomato soup can be creamier or more liquid, as you like. In this phase, season the soup with 1 tablespoon of grated sugar. It is necessary to balance the acidity of tomatoes. Of course, add salt and pepper to taste.
Continue to boil the tomato soup until the vegetables have the desired consistency. I prefer them with a little texture, not very soft. If desired, you can also strain the vegetables, making a cream soup.
If you prefer pasta for serving tomato soup, be it small, such as house noodles. There are also barley pastas, which I used this time, stars, etc. Boil the pasta in salted water according to the instructions on the package. Drain the pasta in the water in which they boiled, in a fine sieve. Rinse under running water and add to the soup after mixing with a drop of oil, so that it does not become sticky.
I prefer tomato soup, more than anything else, with toast, rubbed with garlic and topped with a greenish wave of olive oil.
Either way, tomato soup is just as good. All I can do is wish you a big appetite!
Veal soup with homemade noodles - Recipes
Thai beef noodle soup
Full of taste and aroma, this soup abounds in vegetables and noodles. You can eat vegetables, meat and noodles with chopsticks, then you can enjoy the soup using a spoon.
- 15 g dried shiitake mushrooms (champignon) 100 ml boiling water 1 liter beef broth, preferably homemade 4 fresh chitra leaves broken into pieces 1 stem of lemongrass cut into 3 pieces 1 clove crushed garlic 1 red hot pepper cleaned of seeds and minced 2 cm grated ginger root 15 g fresh coriander seeds 150 g carrots 100 g leeks 100 g celery stalks 100 g peas peas 100 g Chinese cabbage 350 g veal pulp cleaned of fat 100 ml low-fat coconut milk 260 g medium-sized sheets of Chinese noodles with 1 egg egg, grated peel and juice 4 tablespoons fish sauce, or to taste
Put the mushrooms in a bowl, add boiling water and leave to soak for 20 minutes.
Meanwhile, pour the meat broth into a large pot and add the chitra leaves, pieces of lemongrass, garlic, hot pepper and ginger. Separate the coriander leaves from the stems and set aside. Chop the stems and add to the broth. Cover the pot and bring to the boil, then reduce the flame as much as possible. Boil the soup for 10 minutes, slowly, while the vegetables and meat are cooking.
Drain the mushrooms and pour the soaking liquid into the boiling soup. Cut each mushroom in half lengthwise. Chop the carrots, leeks and celery into thin strips 5 cm long. Peel peas and cut Chinese cabbage into strips. Cut the beef into 1 cm wide strips.
Remove the pieces of lemongrass and chitra leaves from the soup. Bring the soup to a boil, then add the carrots, leeks and celery. Cover and simmer for 3 minutes. Pour the coconut milk into the soup and increase the flame. When the liquid boils again, add the noodles, crushing them in the palms, then the mushrooms and the meat are boiled and boiled, without a lid, for 1 minute. Mix well, add the peas and Chinese cabbage. Boil for 3 minutes or until meat, noodles and vegetables begin to simmer. Add the grated peel and the chitra juice together with the fish sauce and mix well. Taste and add more fish sauce if necessary.
When serving, transfer the noodles, meat and vegetables, with a spoon, to the individual bowls. Pour the soup on top and garnish with coriander leaves. Serve immediately.
Homemade noodle chicken soup
men are the best chefs but not the Romanians probably, most of whom rub mint and wait for only wives, mothers or friends to cook the one on this site is a rarity and is an example for other Romanian men, congratulations and ready with clichés
you are sorely mistaken. probably so will your husband (sorry) but me and many men (friends or just acquaintances) love to cook, and especially for festive meals, when we can improvise.
If I have to give my opinion, I think that Romanian men can be the best chefs when they cook for pleasure, not out of obligation. Probably if I worked 8-10 hours in a factory and then I would have had to cook three meals a day (every day!) I think I would quickly pass all the cooking fun :)
I am a man, I work 8-10 hours a day in an office and I cook about 3-4 times a week, especially soups and so on. And you know what. I found that this occupation is much more relaxing and pleasant (what can I say useful.) Than sitting for hours staring at the TV!
Thanks for the recipes, I've been cooking almost exclusively for your networks for a few months and I haven't missed any food so far.
With pleasure, I would like you not to miss any recipe from now on. I'm a bit deficient in the soup / soup category, but I'll try to recover. I'm just getting ready to post the belly soup recipe, I hope you like it.
Clearly, this occupation is more productive than staring at the seemingly more and more dubious quality of our televisions. It seems that when you like what you do you find unsuspected energies and get over the fatigue accumulated at the office :)
Although my answer comes quite late, I feel compelled to complete :) My husband cooks rarely but cooks very well. She knows a few recipes, she goes into the kitchen only when her mother-in-law is not present, but she makes a food to lick my fingers. By comparison, if the two of us cook the same recipe, it turns out better. He has that feeling! That feeling that makes the difference between a simple meal and a delicious one. Cristina O
Vegetable soup with noodles and veal meatballs
Cut the bun into slices and let it soak in milk, in a deep plate, for about an hour. In a bowl, mix the veal, the well-drained bun, milk, salt, pepper and nutmeg.
Wash the parsley, cut it into small pieces and add it to the meat mixture. Form small meatballs, which you place on a plate.
For the soup:
Prepare the vegetables, clean them and wash them. Unwrap the cauliflower in bunches, cut the cabbage into large pieces, cut the green beans in half. Take the peas out of their shells, cut the carrots into slices, leeks, slices, onions, finely.
Melt the butter in a large pot and brown the onion. Fill the pot with the meat juice, which you put on the fire until it starts to boil. Add the vegetables to the soup, put the lid on and let everything boil for about 10-15 minutes, over low heat.
Put the noodles and meatballs and let them simmer for another 10 minutes. Before serving, decorate the noodle soup with parsley leaves.
1 small bun
250 ml of warm milk
200 g finely chopped or minced veal
freshly ground pepper
1 bunch of parsley
For the soup:
750 g various fresh vegetables (cauliflower, cabbage, green beans, peas, carrots, leeks) washed and chopped
2 tablespoons butter
1200 ml meat juice (instant or made by you)
60 g chopped noodles
a few parsley leaves
10 Recipes with noodles for a quick dinner
Are you looking for some simple, quick and delicious noodle recipes that can be easily prepared for dinner or lunch? These fasting / vegan recipes could be the perfect solution! And if you haven't discovered how versatile the noodles are so far, then you will surely be surprised!
There are countless types of noodles in magainze & ndash from rice noodles to those made from vegetables or even buckwheat noodles. The shapes, sizes and possibilities offered by noodles are simply infinite and will surely satisfy any culinary preference. One of the best things about noodles is that they are extremely easy to cook & ndash you just have to leave them in water or boil them very little, depending on the instructions of each one, put them in a pan or pot with soup with your favorite vegetables and some well-chosen sauces and that's it! A delicious lunch or a fragrant dinner will be ready immediately to be served with family and friends.
And because I want to show you how wonderful noodles are, I created this list with 10 of the recipes with fasting / vegan noodles. All these recipes are delicious, full of flavor and color and, of course, very easy to make! Even if all these recipes are fasting / vegan, they can be served by anyone, regardless of diet & ndash I am sure everyone will appreciate the fact that noodles are so healthy and full. There is a noodle recipe for each of us!
Click on the titles to access these noodle recipes. I recommend you to follow the other culinary bloggers whose recipes you will find in this list. You will find here 6 of my favorite noodle recipes. Don't forget to tell me what is your favorite recipe from this list!
Fat chicken soup with homemade noodles
Fat chicken soup with homemade noodles from: chicken, carrots, parsley, potatoes, bell peppers, onions, salt, pepper, parsley, flour, eggs.
- 1 domestic chicken
- 2 carrots
- 2 parsley roots
- 2 potatoes
- 1 bell pepper
- 1 onion
- finely chopped green parsley
Method of preparation:
Make the noodles: mix the flour with salt, add the eggs and mix until a hard dough is formed, without being elastic. Spread the dough with the meringue in a sheet as thin as possible, then roll and cut with a knife into thin strips.
The noodles are dried on a clean paper. They can be used immediately, but it is advisable to leave them to dry for at least a day.
Portion the chicken and bring to a boil. Add the onion and pepper, cut into Vi and grate the whole quinoa. When the meat is cooked, add a little salt. Strain the soup. Put the vegetables aside, add the meat separately to the plates when serving.
Taste the salt and pepper soup and bring to the boil. Add to the noodles, leave for a few minutes. boiling. Extinguish the fire, put the lid on and let it rest for 30 minutes. Serve with meat and chopped parsley.