New recipes

Right vegetable soup with egg

Right vegetable soup with egg

Onions together with all the roots are cleaned, washed and finely chopped.

Boil 2 l. Water in a 3 l sheet. When the water boils add the vegetables.

After 10 minutes of cooking, add the peeled, washed and chopped potatoes in small cubes.

When the fork penetrates easily into the carrot, add the tomato juice.

Boil for 10 minutes, then turn off the heat

Add the noodles

We take a polish from the juice and put it to cool.

In a bowl beat the egg and pour over it the juice from the chilled soup. Put the composition in the pot with the soup and mix quickly.

When the soup has cooled, add the chopped larch.

Serve hot and cold.


Recommendations for you and your home

Slow Cooker 4.7L Digital HingedLid

Oven bowl, lid, enameled cast iron, 6.6L, oval, red

Smoothie and Ice Cream Set, SICS-B6000 for the B6000 and B3500 range

I managed to prepare this soup according to this recipe (with a few changes according to our preference), but I was wrong to put too much loboda and it came out a bit thick, otherwise it was very good!

christyansen (Chef de cuisine), May 23, 2012

constanta proca (Chef de cuisine), May 25, 2010

I also prepared this soup, it's great!

burdulea maria elena (Chef de cuisine), May 19, 2010

You did very well Doina, I did more with the red loboda.

ana catalina focsa (Chef de cuisine), March 26, 2010

Today I plan to make this soup. I went to our site to look for something similar, and of course a recipe of yours appeared. I test it and come back with pictures. the only problem is that my baby is frozen, received last summer and put in the freezer. I hope it turns out just as good!

Doina Varga (Chef), March 10, 2010

Dear friend, I will not respond to your comments for a while. I often like to joke, but from here to being accused of both is a long way. If you have any questions about the recipe, please send me a private message. Thank you in advance.

mac myra (Chef de cuisine), October 30, 2009

This soup is crazy. delicious.

Doina Varga (Chef), October 30, 2009

valentina ionita (Chef de cuisine), October 30, 2009

Doina Varga (Chef de cuisine), August 14, 2009

It is also good with spinach, sorrel, more or less. :)

mirey (Chef de cuisine), August 13, 2009

I like smoked soup. with less loboda.

Cely Snijec (Chef), June 2, 2009

Waw how appetizing it is. I like loboda soup, but I didn't smoke it. I will definitely do that too, I love smoking.


Greek nettle soup Greek soup recipe with egg and sour cream

Greek nettle soup Greek soup recipe with egg and sour cream, sour with lemon. A simple recipe for nettle soup with rice, green garlic and leurda, straight at the end with lemon, yolk and sour cream. How to make Greek nettle soup?

In spring, the markets are full of fresh and tender nettles and it's a shame not to take advantage of this super-food full of minerals. How do nettles cook? We can do one Greek Greek nettle soup with egg and sour cream and sour with lemon juice or a Classic nettle borscht (fasting) & # 8211's recipe can be found here.

In Transylvania we treat spring greens differently. The Transylvanian recipe would involve the use of smoked bacon and many dairy products (sweet milk, whipped cream, sour cream, etc.). That's how we make loboda soup, nettles, stevia or salad & # 8211 see here.

I thought of making a Greek nettle soup from the recipe classic chicken soup of the same nameyou can find it here. A light, sour soup, full of healthy and straight vegetables at the end with yolks, lemon and sour cream.

Said and done! So I prepared some carrots and parsnip root (maybe a little parsley and celery there), some rice, some green onions and I got to work.

From the quantities below you get approx. 10 servings of Greek nettle soup Greek recipe with egg and sour cream.


Cut the onion into small pieces, and the carrot, celery and bleach are cut larger, peasant. Bring the water to a boil with a teaspoon of Knorr Delikat.

Boil for 10-12 minutes, then add the finely chopped bell pepper, the peeled and diced zucchini, the diced leeks and cabbage, the diced potatoes and the chopped green beans.

After all the ingredients have boiled, add the peeled and diced tomatoes and the borscht or boiled cabbage juice separately. Add sour cream and beaten egg, mix and simmer for a few more minutes. Match the taste with salt, and before serving add finely chopped larch.


Stinging nettle soup with egg and cream

Recipe for nettle soup drizzled with egg and cream, a light and tasty dish.

Share with friends:

With the arrival of spring, the season of green dishes opens, so a nettle soup drizzled with egg and cream is a real treat for vitamins and minerals after a cold and long winter. Moreover, it is a tasty, light and fresh food, only good for a detoxification treatment of the body.

Also now the market abounds with raw vegetables, only good for light meals or snacks. You should not miss the spinach, especially the spinach soup or salads, so necessary for a healthy lifestyle.

Nettles are plants very rich in iron, vitamins and chlorophyll so they will be a perfect ally in the fight against spring asthenia, anemia, depression or severe fatigue. They can be consumed in many ways, both in soups, purees, dishes and in the form of teas and tinctures. Nettle teas and tinctures are also used externally in the form of compresses or repeated rinses, with anti-inflammatory and healing effects.

To prepare a delicious nettle soup drizzled with egg and cream you need first and foremost young and freshly picked nettles. They will be scalded for two or three minutes in boiling water, drained, crushed and then added to the soup. In order for nettles to retain their vitamins and minerals, they must not be overcooked. For this reason they will be added to the soup towards the end, when the other vegetables are already cooked.

Nettle soup can be soured with both lemon juice, as presented in this recipe, and borscht, depending on preference. Also, if you like garlic in the food, you can add a clove of garlic to the soup or a few leurd leaves.

For those who fast, nettle soup can also be cooked in the fasting version, without being seasoned with egg and cream. You can instead add one, two tablespoons of broth or tomato juice to taste.


Vegetable soup - "what recipe contains the best vegetable soup"?

How many tastes and how many chefs - so many recipes. In addition, it is a culinary preparation that is made every season and everyone puts in the pot either what he knows from his mother or grandmother, or leaves the inspiration of the moment to work or use the vegetables he has at hand.

To get along, vegetable soup it is a preparation that lets the imagination work and is economical. For example, for a pot with vegetable soup prepared at home you pay maximum 10 lei (which also included the cost of thermal energy used).


Peasant Vegetable Soup With Sour Milk

The custom of straightening sour milk soup is Wallachian, from the sheepfold and in time it descended to the foot of the mountains, reaching today in almost every corner of the country and in almost all soups. The sub-mountain areas, with a colder climate, received it better while in others, such as the sunny South, it only caught here and there. Peasant vegetable soup soaked in whipped milk can only be refreshing, eaten cold with polenta in the summer heat and welcome to the body, with hot peppers and soft brandy in the long autumn. Therefore, if you want to take care of your soup, whether it is with vegetables, dumplings or meats, with a whipped milk, yogurt, whey or intention, it is a release from the sheepfold and the training is well received.


Straight vegetable soup with egg and sour cream

A recipe for roasted vegetable soup with egg and sour cream from: onion, carrot, celery and bleach, bell pepper, zucchini, leek, white cabbage, potatoes, green beans, tomatoes, borscht or cabbage juice, egg, sour cream, salt si leustean.

Ingredient: />

  • onion 60 g
  • carrot 60 g
  • celery and bleach 150 g
  • bell pepper 100 g
  • zucchini l00 g
  • leek 100 g
  • white cabbage 200 g
  • potatoes 200 g
  • canned green beans 200 g
  • fresh tomatoes or in broth 100 g
  • borscht or cabbage juice 400 ml
  • an egg
  • cream 100 g
  • salt
  • lovage

Method of preparation:

Cut the onion into small pieces, and cut the carrot, celery and bleach larger. Boil in soup or water with a teaspoon of knorr.

Boil for 10-12 minutes, then add the finely chopped bell pepper, the peeled and diced zucchini, the diced leeks and cabbage, the diced potatoes and the chopped green beans.

After all the ingredients have boiled, add the peeled and diced tomatoes and the borscht or boiled cabbage juice separately. Add sour cream and beaten egg, mix and simmer for a few more minutes.

Match the taste with salt, and before serving add finely chopped larch.


Video: Αυγά με διάφορα λαχανικά στο φούρνο! Greek daily recipes (January 2022).