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Celery soup with tomatoes and tapioca

Celery soup with tomatoes and tapioca

We clean and wash the vegetables.

Carrot and celery root cut into cubes; onion as well.

Cut the pepper into strips or cubes, as desired.

Saute the diced onion, carrot and celery in 3 tablespoons of oil until soft, then add the pepper, chopped zucchini and tomatoes passed through the robot, bay leaf, salt and pepper to taste, add about 2 liters of water and let the soup boil in about half an hour.

Sprinkle the tapioca granules, let it simmer for about 10 minutes, turn off the heat, sprinkle with finely chopped greens.

Leave the covered pot for 5-10 minutes for the flavors to blend in, then serve.

Good appetite!

- chicken cutlery (as many as you want)
- 1 medium onion,
- 1 medium carrot,
- 1 small piece of celery,
- 2-3 medium tomatoes well ripened,
- alphabet paste,
- 1 lemon,
- parsley,
- salt

Put the chicken cutlery to boil. Bone them. Use the robot to make the vegetables as small as possible. Separately, robotize the tomatoes until they become a paste. Squeeze the lemon juice.

Boil the vegetables in the cutlery juice, along with the boned meat and salt to taste. When they are almost cooked, add the tomatoes and pasta. Leave for another 10 minutes and add the lemon juice. Let it boil for another 2 minutes, close and add the chopped parsley.

Soup and soup recipes # 5 Beef soup

Ingredient Beef soup

300 - 400 gr. frozen mexican vegetable mix

Preparation Beef soup

Cut the meat into cubes and put it in boiling water, take the foam and let it boil for some time without vegetables and then add the carrot cut for soup, celery and onion. Let it boil a little and then add the Mexican mixed vegetables. After a while, add the broth, add salt to taste. At the end, add the pre-cooked borscht separately in a bowl, the chopped larch and straighten the soup with the 2 beaten eggs.

Serve with sour cream and hot peppers, depending on your preference. Good appetite!

How to prepare tapioca pudding

Tapioca pudding is one of the most popular recipes. And this is due both to its delicious taste and to the simplicity and ease with which it can be prepared. With this dessert you can brighten up any morning, the pudding being ideal for a successful breakfast. So, if you are bored with the common milk cereals, you can replace them with this recipe.


I ½ tapioca pearl cane
⦁ 3 cups of coconut milk
⦁ ½ brown sugar cup
⦁ 1 vanilla pod
⦁ 150 g coconut flakes.

Method of preparation:

In half a cup of cold water or coconut milk soak the tapioca pearls for about 60 minutes. If you want to prepare the recipe faster, you can boil them instead of letting them soften. Both options are correct, the only differences are that by boiling the tapioca will lose more nutritional properties than if you choose to soak it and the texture will be different. However, it is worth trying both options and see which one you like best.

After the tapioca pearls have been soaked in water / milk for 60 minutes, in a suitable large saucepan, preferably with a non-stick bottom, heat the milk, sugar and tapioca over medium heat and let them boil for 25-30 minutes. minutes. If you want the pearls not to stick to the bottom of the pan or to form lumps, you must stir slowly and continuously, while the pudding boils over medium heat. 5 minutes before taking the pan off the stove, add the vanilla pod. When ready, let the pudding cool and add the coconut flakes or cinnamon. If you like this recipe, you can also try tapioca pudding with fruit.

Wash the tomatoes, cut them into four, remove the seeds and the stalk, and cut the pulp into small cubes. Add the mozzarella, after it has been cut into small cubes.

Peel the onion and garlic, then chop finely. Wash the basil and dry. Remove the thick stems and chop. Then break the eggs and mix with the milk. Add salt and pepper.

Prepare two omelets, and thus use half of the ingredients for each omelet. Fry the onion and garlic cubes in oil, then sprinkle with basil and fry a little more.

Mix eggs with tomatoes, and half of the amount will be poured into the pan. Spread evenly and leave on the fire for 5 minutes. Add the mozzarella and cook for a few more minutes.

Remove the omelette and fry on the other side, then cook for another 3 minutes.


From my point of view, any healthy lunch should also contain a soup or broth, be it cream or borscht full of vegetables with many vitamins or meat with a high protein intake.

The beef soup I present below is a great success in my house and never lasts more than two days, especially if it is accompanied by a few tablespoons of sour cream and a fresh hot pepper.


  • 250 gr. beef broth
  • 350 gr. beef sparrow
  • 1 carrot
  • 1 onion
  • 1 pc. celery
  • 2 celery stalks
  • Gras bell peppers
  • 3 potatoes
  • 50 gr. green beans beans
  • 50 gr. pea beans
  • 500 ml. borsch
  • 1 box 400 ml chopped tomatoes
  • 2 tablespoons tomato paste
  • salt
  • 1 link green parsley
  • 1 link leustean

For starters, I prepare a pot with 3 liters of water in which I put the whole pieces of meat to boil over low heat.

I take the foam formed on top a few times until the juice remains very clean, I add half a chopped onion and a few cubes of celery, then I cover the pot with a lid and let the beef simmer for at least an hour and a half.

Meanwhile, cut the remaining onion, carrot, stems and celery root into cubes as evenly as possible.

When the meat is almost cooked, take it out of the pot to make smaller pieces and pour the prepared vegetables into the remaining soup.

Add the meat and a tablespoon of salt, then let the soup simmer for about 20 minutes.

It's time to put diced potatoes, bell peppers, peas and string beans.

After 5-10 minutes, prepare the chopped tomatoes and the borscht that I boiled in a separate kettle and add them to the soup.

For more color and an accentuated taste of tomatoes, I always like to supplement with a tablespoon or two of tomato paste.

I match the taste of salt and then put the lid on and wait a few good minutes for the final boils.

I let my beef soup rest for 10-15 minutes before sprinkling plenty of fresh parsley and larch to maintain as much as possible their natural and unmistakable aroma that completes the perfect taste on the plate.

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Tomato soup - Only good for the hot days ahead!

Here is a tasty recipe: tomato soup. It is a delicious and very good soup, especially in the hot days to come. Let's get ready for summer and learn how to cook it tomato soup.

What ingredients do we need for red soup:

- 2 kg of well-ripened tomatoes
- 2 carrots
- 2 onions
- 1 bell pepper
- & frac14 celery
- & frac12 cana orez
- 3 tablespoons oil
- patrol
- salt
- pepper

Step 1:
Finely chop the onion and bell pepper. Carrots and celery are grated. Put all to harden in oil and when the onion turns golden add 2 l of water. Bring to the boil over low heat.

Step 2
During this time, boil the tomatoes separately. Leave it for 15 minutes after the water starts to boil and then clean the skin. Pass (either through a sieve or in a blender).

Step 3
When the vegetables are almost cooked, add the rice and tomatoes. Leave it to boil until the rice is ready. Add salt and pepper and add the chopped parsley.

Tomato soup it is an irresistible recipe. Serve either hot on cold days or cold on hot days. You can put a few drops of lemon juice.

Celery salad with mayonnaise

Celery salad is always popular at parties or various events. It is very easy to prepare, the hardest thing is to grate the celery :) Although it is with mayonnaise, it doesn't seem heavy to me, but if you want you can replace the mayonnaise with a Greek yogurt.

  • 300 gr celery
  • 200g mayonnaise from an egg to which 2 teaspoons of sour cream are added
  • 2 cloves crushed garlic
  • salt

Mix everything, the salad is served with tomatoes or peppers.

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Recipes for beef soup

Beef soup can be prepared in several ways, with tender pieces of beef, seasonal vegetables and greens, and then you can serve it with a little sour cream. Here are some recipes for inspiration:

Classic beef soup recipe

  • 650 g beef, diced
  • 400 ml tomato juice
  • 2 medium carrots
  • 2 large onions
  • 3 medium potatoes
  • 1 bell pepper
  • 1 medium celery
  • 1 bunch of fresh parsley
  • olive oil
  • salt

Start by washing and cleaning the vegetables well, then cut the carrots into rounds, and the celery, bell pepper and potatoes, diced. You will finely chop the onion. Put about 4 liters of water in a pot and add the diced beef. Bring the meat to a boil until foam forms on top (about 20 minutes), which you will remove with a whisk. Let the meat boil for another 20-30 minutes, removing, from time to time, the foam that forms.

Once the foam is no longer formed, add the onion, carrot and celery and let them boil for another 20-30 minutes. Then add the bell pepper, peas and potatoes and simmer for 15 minutes. Once cooked, add the tomato juice, a little salt and olive oil and let the beef soup boil for another 15 minutes. When the soup is ready, add the chopped parsley and serve.

Sour beef soup recipe

  • 1 kg of beef with bone, preferably brine or pulp
  • 2 medium carrots
  • 1 small celery
  • 2 medium onions
  • 1 parsley root
  • 200 g white cabbage, finely chopped
  • 200 g frozen peas
  • 2 bell peppers
  • 2 medium potatoes
  • 2 medium tomatoes
  • 1 link fresh larch
  • borscht, to taste
  • salt and pepper to taste

Start by boiling the beef in cold salted water. Boil the meat over low heat, while removing the foam that forms on the surface. Optionally, to cook the beef faster, you can use a pressure cooker. In the meantime, you can prepare the roots. Peel, wash and finely chop the onion, and cut the carrots, celery and parsley root into cubes.

Once the foam is no longer formed, prick the meat with a fork, to see if it has boiled enough, more than half. You should encounter some resistance. Then add the roots.

Let the beef soup simmer while you cook the rest of the vegetables. Cut the pepper into cubes, peel the potatoes and cut them into cubes. Once the roots begin to soften, you can add the peppers, peas and finely chopped white cabbage.

In the meantime, check if the meat is cooked. When the fork enters it easily, take it out of the pot, let it cool a bit and then you can cut it into cubes. Put the meat back in the pot. When the vegetables are almost cooked, add the potatoes. Once they have boiled, add the tomatoes to the pot, which you have scalded, peeled and diced beforehand. Boil the borsch separately and add it over the soup. Bring the contents to a boil and remove the pot from the heat. Add salt and pepper to taste, but also finely chopped larch. You can serve beef soup with a little sour cream.

Transylvanian veal soup with sour cream recipe

  • 500 g of veal
  • 200 ml of tomato juice
  • 3 carrots
  • 1 parsnip
  • 1 parsley root
  • ½ celery root
  • 1 large onion
  • 2-3 medium potatoes
  • celery leaves
  • 1 link parsley
  • 1 sprig of thyme
  • 1 bay leaf
  • 1-2 tablespoons olive oil
  • salt and pepper
  • caraway
  • paprika
  • a few veal bones for taste
  • 3-4 yolks
  • 450 g sour cream (20%)
  • a little lemon juice, optional

Start by boiling the veal, together with the veal bones, in a pot of cold water, salt and a few peppercorns. Let the meat boil for about 45 minutes, during which time you will always froth, until the juice remains clear. Meanwhile, wash and clean the vegetables and greens. Cut the diced potatoes, sliced ​​carrots, parsnips, parsley root and celery into cubes, and you can finely chop the onion.

Add two tablespoons of oil to a pan and fry the carrots a little. When the meat is almost cooked, you can take it out of the pot and cut it into cubes. Strain the soup separately into another pot, add the veal and the previously prepared vegetables. Bring everything to a boil and add the celery and parsley leaves. Eventually, you can add water if the juice has dropped. When the veal soup boils, add the thyme sprig, bay leaf, pepper and a little ground cumin. Then add two tablespoons of paprika and tomato juice. Bring everything to a boil until the vegetables are soft. Season with salt, if necessary.

When the veal soup has boiled, remove the celery leaves and thyme sprig. Prepare the mixture of yolks and sour cream to straighten the soup. Mix the sour cream with the yolks and 2 tablespoons of the soup, until the composition is thin, then add it over the soup and mix well. Eventually, you can add a little lemon juice, to taste.

Peasant beef soup recipe

  • 1 kg of beef with bone
  • 2 medium carrots
  • 1 large onion
  • 2 medium potatoes
  • 1 large bell pepper
  • 1 parsnip root
  • 1 celery (approx. 200 g)
  • 100 g peas
  • 150 g green beans
  • 200 g white cabbage
  • 400 g tomatoes in broth
  • 1 link leustean
  • 1 link parsley
  • salt, to taste, to taste

Remove the meat from the bone and wash it well, then you can cut it into cubes. Put the diced meat and bones to boil in a pot of water and salt for about an hour. Always froth until the juice remains clear. The meat should be soft when pricked with a fork.

Meanwhile, prepare the vegetables and remove the bones from the pot. Wash, clean and cut carrots, onions, potatoes, bell peppers, parsnip root and celery. You can finely chop the white cabbage. Add the chopped vegetables to the pot in which the meat is boiling (without the potatoes), together with the peas and green beans. Let the beef soup simmer over low heat. When the vegetables and meat are penetrated, add the potatoes and let them boil for about 20 minutes.

Then add the tomatoes in broth and borscht to taste, depending on how sour you want the beef soup to be. Let it boil for a few more minutes and add salt to taste. When ready, take the pot off the heat and add the finely chopped larch and parsley.