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Potato soup

Potato soup


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Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato soup:

Peel all the vegetables: potatoes, onions, carrots, parsnips, wash and cut, diced potatoes and the others finely. Put the oil in a pot and heat the onions, then the carrots and parsnips. When they are slightly hardened. add the potatoes and water (depending on how thick the soup sleeps). Add salt and pepper to taste. Remove from the heat and add the chopped parsley.


Potato soup

Obviously I didn't manage to refrain from smoking. I've done it before potato soup a few days ago in the lacto-vegetarian version. After we grimaced a little at it, because the potatoes are not good, because the larch is too little, we decided that the big problem is the lack of smoking. So yesterday I remade the soup in the & quotardeleneasca & quot.


Potato soup with sour cream and smoked meat

On cold winter days, potato soup with sour cream and smoked meat seems to me the most suitable choice.

It has an unmistakable taste and is eaten with appetite by everyone in the house, although they are not such big soup fans :))

The recipe does not have exact weights, some people like thicker soup & # 8211 and here I make a parenthesis. I burst out laughing when I remember a dear friend telling me that at the beginning of the marriage her husband and she were cooking and each of his soups was a new stew :)))), it was so thick.

Coming back, some people like thicker soup, others want a lot of juice. I will write you how I did it, but you will adapt it exactly as you know you like it.

Even if I generally put several types of bleach in the soups (celery, parsnip, parsley), this time I didn't want to put too many, I just stopped at the celery.

Ingredients Potato soup with sour cream and smoked

  • 100-200 g smoked (I put homemade pork leg, smoked, you can put what you have in the house)
  • 2 carrots
  • 5-6 fist-sized potatoes
  • a large slice of celery
  • an onion
  • a red bell pepper
  • 200 ml sour cream with 32% fat
  • an egg yolk
  • salt
  • pepper
  • pepper
  • dry tarragon - 3/4 teaspoon
  • green parsley & # 8211 half link
  • 40 ml oil
  • 3 l apa

Preparation Potato soup with sour cream and smoked

Wash and clean the vegetables and cut them into all cubes.

Prepare the pot in which you prepare the soup and heat the oil.

Put sliced ​​smoked meat or smaller pieces, onions and other vegetables, except potatoes.

Cook everything for 4-5 minutes, stirring gently while the vegetables will soften slightly.

Pour water and adjust the taste of salt. From the moment the soup boils, let it simmer for 15-20 minutes, then add the potatoes. Boil for another 15 minutes.

Mix the sour cream with the egg yolk in a bowl and take from the hot soup with the polonium, heating the mixture before adding it to the soup. When the mixture has about the soup temperature, turn off the heat, pour and stir.


Ingredients Potato soup

1 kg of potatoes
100 gr smoked sausages (or kaizer or other smoked meat)
1 teaspoon sweet paprika
1 teaspoon pepper
2 teaspoons salt
2 threads
1 large onion
1 tablespoon grated flour
100 ml broth
300 gr sour cream
3 tablespoons oil

Preparation Potato soup

  1. Peeled potatoes are cut into cubes. Sausages are cut into slices.
  2. Put 2 tablespoons of oil in a pot and lightly fry the sausages for about 2 minutes. Add the potatoes, paprika, salt and pepper and cover everything with 2 liters of water. We also put the untouched larch leaves in the soup. Boil over medium heat until the potatoes are 90% done.
  3. Rantasul: In a saucepan, heat the oil and sauté the finely chopped onion. When it softens, add the flour, mix well and quench with broth, then with 1 tbsp of hot soup.
  4. Place a strainer on top of the pot of soup and pour the rantas into it. Immerse the strainer in the soup and mix with a wooden spoon until the rantas dissolves in the soup. The remaining onion in the strainer is discarded.
  5. Let it cook for a few more minutes until the potatoes are done.
  6. In a bowl put the cream and add one by one, about 3 tablespoons of hot soup over it, mixing well, to dissolve.
  7. Turn the heat to low under the potatoes, so that the soup does not boil. Pour the cream slowly into it, stirring constantly. Leave for a few more minutes, still on low heat. Season with salt. Extinguish the fire, cover with a lid and let it cool. When it is cold, remove the larch. Potato soup is stored in the refrigerator.

Wash the meat, portion it and put it in a pot to boil with a liter of water.
Leave it until it boils twice, then drain the water, rinse the meat with a little warm water and boil it again in hot water (I put 4 l of water).
Peel and chop the diced vegetables and add them to the soup when it reaches boiling point.
We add some salt, we will add the rest of the salt towards the end when we taste the soup to find out if it is still needed, considering that the smoked ciolan is a little salty, as well as the cabbage juice.
When the vegetables and meat are almost cooked, ie they penetrate well in the fork test, add the cabbage juice, and after 10 minutes the tomatoes.

In the meantime, we also deal with the formation of dumplings.

We clean, chop and boil the potatoes in water with a little salt and let them boil until they start to crumble, just like for puree.
Remove the foam that forms along the way, then after they have boiled enough, drain the water and pass the potatoes well.
Chop the dill and add it to the potatoes.
Add sibusuiocuscat, eggs and mix, then start to incorporate the flour until you get a stronger paste. Taste and add a little more salt, if we think we need more.
After the tomatoes have boiled for about 10 minutes, we start and dip a spoonful of the potato composition in the soup until we finish the composition.
When the dumplings start to rise to the surface of the soup, turn off the heat and add the chopped parsley.
TYPES:

The dumplings should not be boiled too much because they will crumble.
The consistency of the dumpling composition can be tried by dipping the first dumpling, if the composition is spread, add more flour.


Method of preparation

Meatball soup with potatoes

Red and yellow pepper, clean it of seeds, cut it into cubes. Peel a squash, grate it and squeeze the juice

Meatless potato soup

In a pot with 3 l of water, boil the carrots, parsley, onion, potatoes, celery, clean,


Chop the onion and start to fry it in a few tablespoons of olive oil, in the pot in which you make the soup.

Heat the vegetable stock in another pot. Here is the recipe for VEGETABLE STOCK.

Peel and dice the potatoes. Place the onion over it when it becomes translucent and add the vegetable stock. Simmer over low heat until the potatoes are soft, about 30 minutes. Add the tomato juice with the peppers, season with salt and pepper and cook for a few more minutes. Turn off the heat, add the chopped larch and cover.

If you do not have stock, put the pieces of celery and carrots to boil with the potatoes, cover with water and remove at the end (you can leave them in the soup but we do not make vegetable borscht, we want a strong taste of tomatoes and potatoes.


1 chicken breast
2-3 potatoes suitable for large
2 carrots
1 leek thread
1 small onion
1 small bunch of fresh (or dried) tarragon
1 small celery
1 or
2-4 tablespoons sour cream
1-2 small tomatoes

Peel a squash, grate it and chop it in a tablespoon of water and a tablespoon of oil. As soon as they have softened, add the diced chicken breast, add a little salt and pepper, cook the chicken breast, then quench with hot water or meat soup.
Boil on low heat for about 40 minutes.
After all the ingredients have boiled, beat the egg with the cream in a bowl. Put the soup in the pot and pour everything into the pot. Extinguish the fire and add fresh or dried greens.


Potato soup with scrambled eggs

Potato soup with scrambled eggs

Potato soup with rags of eggs

INGREDIENTS

  1. 6 pink potatoes
  2. 3-4 carrots
  3. 2 parsley
  4. 1/2 celery
  5. 2 tomatoes
  6. 1/2 red bell pepper
  7. 1 large onion
  8. 4 cloves of garlic
  9. sunflower oil for hardening
  10. 1 bunch of parsley leaves
  11. 2-3 eggs for rags
  12. salt
  13. pepper, thyme

Preparation: Potato soup with scrambled eggs

Peel the roots (carrots, parsley and celery), wash, cut into the desired shape and boil with 3 liters of cold water. When the foam rises above it, it is collected and thrown away. When necessary, top up with warm water.
Meanwhile, the other vegetables are being prepared. Peel an onion and garlic, wash it, cut it into small pieces and lightly fry it, until it softens, add enough oil over low heat.
Wash the bell pepper, clean the stalks and seeds, then cut the julienne and also fry with the onion and garlic.
Wash the tomatoes, cut them into cubes and put them in a frying pan with the other vegetables. Keep the pan on low heat until the liquid left by the tomatoes drops a little.
Peel the potatoes, wash them, cut them into cubes and add them to the pot with the roots. After 2-3 boils, add the hardened vegetables.
Leave the soup to boil for two or three more minutes and in the meantime pick the parsley leaves, wash and chop.
Mix the eggs with a pinch of salt and pepper and then add & rdquo & icircn thread & rdquo & icircn the soup which is almost ready. Let the soup boil for another 3-4 minutes, then season with: salt, pepper and thyme, sprinkle with chopped parsley, put the lid on and remove the pot from the heat.
Leave the soup, with the lid on, for another 10-15 minutes, so that it rests and then it can be served.
Whoever wants, can combine the soup with a hot, fresh or pickled pepper & vinegar.


Potato soup with scrambled eggs

Potato soup with rags of eggs

Potato soup with scrambled eggs

INGREDIENTS

  1. 6 pink potatoes
  2. 3-4 carrots
  3. 2 parsley
  4. 1/2 celery
  5. 2 tomatoes
  6. 1/2 red bell pepper
  7. 1 large onion
  8. 4 cloves of garlic
  9. sunflower oil for hardening
  10. 1 bunch of parsley leaves
  11. 2-3 eggs for rags
  12. salt
  13. pepper, thyme

Preparation: Potato soup with scrambled eggs

Peel the roots (carrots, parsley and celery), wash, cut into the desired shape and boil with 3 liters of cold water. When the foam rises above it, it is collected and thrown away. When necessary, top up with warm water.
Meanwhile, the other vegetables are being prepared. Peel an onion and garlic, wash it, cut it into small pieces and lightly fry it, until it softens, add enough oil over low heat.
Wash the bell pepper, clean the stalks and seeds, then cut the julienne and also fry with the onion and garlic.
Wash the tomatoes, cut them into cubes and put them in a frying pan with the other vegetables. Keep the pan on low heat until the liquid left by the tomatoes drops a little.
Peel the potatoes, wash them, cut them into cubes and add them to the pot with the roots. After 2-3 boils, add the hardened vegetables.
Leave the soup to boil for two or three more minutes and in the meantime pick the parsley leaves, wash and chop.
Mix the eggs with a pinch of salt and pepper and then add & rdquo & icircn thread & rdquo & icircn the soup which is almost ready. Let the soup boil for another 3-4 minutes, then season with: salt, pepper and thyme, sprinkle with chopped parsley, put the lid on and remove the pot from the heat.
Leave the soup, with the lid on, for another 10-15 minutes, so that it rests and then it can be served.
Whoever wants, can combine the soup with a hot, fresh or pickled pepper & vinegar.