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Beetroot soup with smoked ladder

Beetroot soup with smoked ladder


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We wash the smoked ladder under a stream of cold water and portion it.

We clean the vegetables and wash them well.

The zucchini is passed on a fine grater.

Put 2 tablespoons of oil in the pot, add slices of carrots and leeks, pieces of pepper, celery and diced beets; we leave the vegetables for approx. Simmer for 15 minutes on low heat, add the meat, then plain water and grated zucchini, bring to the boil.

Sprinkle the mustard seeds, add salt and pepper to taste, bay leaf, cover the pot and let it boil until the fork penetrates easily into the meat and pieces of vegetables.

At the end, sprinkle the chopped greens, let the flavors blend for a few minutes, then serve.

Good appetite!


Transylvanian soup with pork breast

Transylvanian soup with pork breast from: pork breast, rice, vegetables, onions, eggs, sour cream, vinegar, tarragon, salt.

Ingredient:

  • 0.8-1 kg pork breast with ribs
  • 60 g of rice
  • 500 g vegetables (carrots, celery, bleach)
  • 2 onions
  • 2 eggs
  • 100 g cream
  • vinegar
  • tarragon and salt to taste

Method of preparation:

Boil the pork breast with water and salt, remove the foam and add the finely chopped onion. The vegetables are put whole, notched at the ends.

He starts to boil with the meat, just to give it a taste, at the end he takes it out of the pot. When everything is cooked, add the separately boiled rice, tarragon, leaves only, scalded and chopped, salt and vinegar.

Remove the pan from the heat and, after about a quarter of an hour, straighten with the yolk and cream.


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Saute onions in oil and water in equal proportions. Add the carrot, celery and bell pepper, all chopped into small cubes and the smoked ribs cut into suitable pieces.
Bake together for 1 minute, stirring constantly, then pour hot water to cover everything.
The soup is left to simmer until the vegetables and meat are half cooked.
Now add the finely chopped cabbage, tomato juice, salt and pepper to taste. Boil for another 15-20 minutes, then add the borscht or cabbage juice (cooked first separately).
After two or three more boils, the fire stops. Sprinkle on top, finely chopped green parsley and a little dried thyme.

Serve with sour cream and hot peppers.


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Beetroot salad with horseradish

We don't miss the jar of salad on the table, we really like it, we also eat it with sarmale, poached eggs, meatballs or we put it in sandwiches. It is basically a wonder salad, full of vitamins, which keeps away colds and disease & # 128578

I also make horseradish hrean ras la borcan or horseradish sauce with sour cream which are delicious.


Beets - 18 recipes

Cooking recipes with beets: salad, borscht and soup, baked or boiled, etc.

Beet it is a vegetable rich in carbohydrates and mineral salts. It is highly sought after salads and preserves, for pickles. Beets are also used in the preparation of coffee substitutes. It is also recommended in various food diets. It does not irritate the stomach lining, in our country, beets are grown on large areas. Two varieties are better known: elongated and round. In hypermarkets and markets there are beets of the "long Erfurt" variety, which has a sweet juice and a fine, aromatic taste. dark red, with a lot of juice and a pleasant taste.

Culinary advice:

When the beets are grated, Add a little lemon salt to maintain the color.


In the evening I put in the water a bag of 250 gr. of dried beans, then I put it to boil by changing the water 2 times.


In another pot I put a little oil (I always use extra virgin olives, of course everyone can put what they want and what they can or even water) and a little of what is called "soffritto" here, ie small onion cubes + carrot + celery and I left it on the fire for a few minutes, suppressed.


Then I put the beans that were almost boiled but not completely and I added the soup (I had meat soup that I put in a bag to make ice cubes and I froze it) and I let it boil. Now producing garden tomatoes in excessive quantities, I also put 3 tomatoes cleaned of skin and seeds and put in the mixer to make juice.


I let it boil, I tasted it and I added salt. The beets here are packed under vacuum already cooked so I took 2 beets (they are all about the size of an orange) and put them on the large grater.


Then when the borscht was almost ready I put the beets, the juice from a lemon and let it boil for another 5 minutes. No more because the beets fade.


Then I put the chopped parsley, put the lid on and left it to cool.


The consistency is more or less liquid and everyone does it as they want.
It can be served with sour cream.


For a fasting recipe, replace meat soup with vegetable soup.


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