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Peasant vegetable soup

Peasant vegetable soup

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  • 1 suitable carrot
  • 2 dried onions
  • 1/2 link green onion
  • 1 suitable zucchini
  • 2 potatoes
  • 1 small celery-root and leaves
  • 1 green bell pepper
  • 1 red pepper
  • 1 bleach
  • 1 handful of rice
  • ½ kg of tomatoes
  • 2 crocodile dogs
  • 1 link of larch
  • 1 bunch of parsley
  • 2-3 eggs
  • 2 l apa
  • A few tablespoons of tomato paste
  • Salt or vegeta
  • Paprika
  • tarragon
  • Healthy or yogurt for serving

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Peasant vegetable soup:

Clean and wash the vegetables. The zucchini and the bleach are given through the large grater and the carrot through the small one. You can cut vegetables with a special shape for appearance if you like larger cut vegetables. Finely chop the onion and pepper and the diced potatoes. Grate the tomatoes or grate them so that only the juice remains. Chop the parsley, parsley and a few celery leaves. I boiled the crocodiles with greens in a little water to cover them until the stone pulp came off. I strained and removed the seeds. Heat onion in a little oil then add the bleach, celery and carrot and finally the pepper. Quench with boiled water and add the potatoes after they have half cooked the vegetables. Towards the end, add the rice. When the vegetables are cooked, add the tomato juice, tomato paste and then the sourness. Season with salt and spices, turn off the heat and add the chopped greens. When it has cooled a bit, beat the eggs and add them "rags" to the soup, stirring in it. Serve cold with healthy or yogurt and fresh greens. You can put more vegetables, peas, green beans and even cabbage. We don't really like peas and beans and that's why we didn't put them at all.

Potato soup

Ingredients needed for potato soup:

For 4 l of water we need:

  • 4 carrots
  • 1 parsnip
  • 1 onion
  • 1/4 celery root
  • 1/2 green pepper
  • a handful of peas
  • 5 potatoes
  • celery leaves and parsley
  • 200 ml of tomato juice
  • salt and pepper

How to prepare potato soup:

First we boil the water. As you may have noticed in other soup recipes, I do not put oil and do not cook vegetables. We clean and wash the vegetables. Cut the carrots, parsnips, celery, onions and peppers and put them in boiling water. Let it simmer until almost cooked. Add salt and pepper to taste.
Add the diced potatoes and peas and continue to simmer until cooked through.
Then pour the tomato juice, add the chopped celery leaves and let it boil once more.
Remove from the heat and add the finely chopped parsley.
I serve you with a plate of soup.

A recipe recommended by the blog

How to make a peasant pork soup Hungarian recipe?

How to boil pork bones?

I boiled the pork bones in kukta (miracle pot, pressure cooker) but you can also put them in a large, roomy pot, along with a white onion, a red one and garlic cloves, with salt, cumin and pepper. boabe. Boil in the kukta for about 30 minutes from the moment it starts to pheasant (go into boiling mode).

If you boil the bones in the classic pot, you will have to froth the soup periodically. The bones are left to boil until the meat falls off them (1.5-2.5 hours). Under no circumstances do we scald the meat, we do not throw the first water because you will throw all the flavor of the soup in the sink.

After boiling, strain everything. Choose the meat from the bones. Peppercorns and cumin seeds also remain in the sieve. We really like the taste of peppercorns and cumin, I'm not stingy when I add them to the water.

When do you put vegetables and greens in the soup?

In the meantime I cleaned and washed the vegetables and greens and left them in a bowl of cold water.


Foodblogger at Savori Urbane. #savoriurbane

Put the strained soup on the fire and add to it all the above vegetables cut into large pieces or chopped into cubes. I also add the other two whole onions because we like it that way (so I can take them out of the soup at the end). If you like chopped and / or hardened onions, you can add it like this. Add the meat removed from the bones. The last addition is the pea because it boils very quickly.

We also taste the soup to see if it needs more salt, we also add the tomato juice and the parsley leaves, keeping some chopped leaves for the end. Let it boil until the vegetables are cooked, about 15-20 minutes. You can also add larch or celery leaves. You can also add peppers.

Peach stevia soup with lots of vegetables and larch. Detoxifying spring soup

Stevia soup is considered one of the elixirs of spring, stevia having an important role in detoxifying the body and in regenerating the blood, as well as nettles, by the way.

Peach stevia soup with lots of vegetables and larch

Peasant stevia soup with lots of vegetables and larch it is extremely tasty, but also very nutritious and filling. Serving a portion of stevia soup, you don't need anything else at the table.

Spring is deliciously warm, or slightly hot to set the movement, but summer is insanely good, cold from the fridge.

What we need for the Peasant Stevia Soup Recipe with lots of vegetables and larch:

  • 3-4 bundles of stevia
  • 1 bunch of green onions
  • 1-2 carrots
  • 1 pasta & acircrnac
  • 1 celery (root + vines + leaves)
  • 1 bell pepper
  • 2-3 medium potatoes
  • 250 gr tomatoes for soup
  • 1 l borscht
  • 2.5 l of water
  • 2-3 tablespoons of oil
  • salt to taste
  • 1 bunch of larch

The recipe for peasant stevia soup with lots of vegetables and larch - How to prepare

Like at Nettle soup recipe, or The wolfberry soup recipeWe start by scalding the stevia leaves, after they have been thoroughly washed.

The leaves of patience scald for 1 minute in boiling salted water, then remove from a sieve and allow to drain.

The vegetables are cleaned and rinsed well in cold water, then chopped into cubes of approximately equal size.

Put a pot with 2.5 liters of water and a teaspoon of salt to boil. We will not use the water that boiled the stevia. Stevia also has some contraindications and it is good that the water that is scalded is not used. Our grandparents in the country did not use it.

Put the borscht to boil, separately.

Put the oil in a hot pot and fry the chopped green onions in rounds. Add the rest of the vegetables, less the potatoes and mix well. Fill with hot water and let the vegetables boil until they start to penetrate.

Add the celery vines, whole, and chopped leaves. They will pleasantly smell the stevia soup. Add the potatoes, and when they start to penetrate, add the soup tomatoes and borscht. After 8-10 minutes of boiling, add the finely chopped stevia and the green larch, also finely chopped.

Peasant stevia soup with lots of vegetables and larch boil for another 5-6 minutes, then it is ready to serve.

Wash and clean the vegetables, then chop them finely. Wash, clean and cut the turkey breast into cubes, then put it to boil in a pot with 3.5-4 l of water. When the chicken breast is half cooked, add the vegetables and cover the pot with a lid. Leave the soup on the fire until all the ingredients are cooked, and at the end add salt, pepper and finely chopped green parsley. If you want the soup to have a sour taste, you can add the juice from a lemon or a separate cup of boiled borscht.

Serve vegetable soup and turkey breast for lunch with your loved ones!

Peasant vegetable soup with LEUȘTEAN - detoxifying, anti-infective

The larch is the most aromatic among the vegetables. However, its benefits go beyond the culinary field. Studies have shown that it has important benefits for various systems and organs of the body.

Stands up kidney health through its effects diuretics and anti-lithiasis. IMPROVES breath and oxygen intake, reduces lung irritation and helps to thinning of the phlegm, being recommended in cold and Flu.

Lobster soup recipe and benefits

The larch reduces gases and bloating. It is useful in indigestion, loss of appetite, anorexia and intestinal colic. At the same time, this vegetable makes it easier menstrual cramps and supports health endocrine glands.

Due to the properties antimicrobial, fights pathogens as well E. coli, Salmonella, Helicobacter pylori and Haemophilus influenzae.

The larch relieves the discomfort associated with swelling gouty and rheumatic in the joints.

These are just a few reasons to include this aromatic plant as often as possible in our daily culinary preparations, along with other related greens, such as parsley or dill.

Licorice soup - recipe

• 4 potatoes
• 2 carrots
• 3 slices of celery
• 3 onions
• 1 parsley root
• 1 cup chopped cabbage
• 1 cup chopped bell pepper
• 1 cup green peas
• 1 cup of tomato juice
• 2 bunches of green larch
• optional: 1 teaspoon hot pepper paste
• 2-3 liters of water

Prepare all the vegetables, peeling them and cutting them into cubes or according to the texture and specificity of each one.

Bring the water to a boil in a large saucepan. First add the roots (carrot, celery and parsley) and cook for 10 minutes. Then add the cabbage, peas and onions.

Now add the salt and other spices that you usually use to soups.

After about 10 minutes, finish by adding bell pepper and tomato juice. While the soup is boiling for another 10 minutes, finely chop the larch and add it at the end. Extinguish the fire and leave the soup under the lid for a few minutes, to develop its flavors harmoniously.


1. Global Healing Center, 10 Benefits of Organic Lovage:

2. Ziarul Lumina, Leuşteanul - beneficial in detoxification cures:

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Ingredients Beef soup

  • 1 kg. bone-in beef, the broth is ideal, but pieces of pulp or 500 & # 8211 600 grams of lean beef also go (preferably bone-in meat, it will have a different juice consistency)
  • an assorted bouquet of roots for soup: 2 good carrots, 1 root parsley, 1 small celery, 1-2 onions
  • 200-300 grams of cauliflower broken into small bunches (or finely chopped white cabbage, diced cabbage)
  • 200-300 grams of green bean pods (and / or peas)
  • 1 & # 8211 2 diced bell peppers
  • 2-3 diced potatoes
  • 1-2 scalded tomatoes, peeled, cut into cubes
  • fresh or dried larch
  • salt pepper
  • optional: lemon, vinegar or borscht for extra hardening
  • optional: sour cream served

Preparation Beef Soup Recipe & # 8211 boiling meat

1. Boil the meat in cold salted water. Be careful, depending on how old the beef is, its cooking process can be prolonged. Boil the meat over low heat, removing the foam that forms on the surface as many times as needed, as shown in clear beef soup recipe.

One way to speed up the cooking of meat is with a pressure cooker. Beef soup juice will be more cloudy, but if that doesn't interest you too much, you'll save valuable time.

Beef soup & # 8211 vegetable preparation

1. Meanwhile, prepare the roots:

2. Peel, wash, finely chop the onion, celery, parsley and carrots into cubes:

Method of preparation

1. When the fire pot, the one in which the beef is boiling, starts to boil, carefully remove the foam a few times. When no more foam is formed, check that the meat has not reached the required degree of cooking for the next step. Prick with a fork and if it enters the meat, even meeting some resistance, add the roots. The meat must be more than half cooked when we add the vegetables.

2. Let it simmer on low heat, if the soup boils with large boils it will be cloudy. Prepare the rest of the vegetables & # 8211 here you can make combinations according to everyone's taste, I used cauliflower, green beans, peppers and potatoes. If the pepper and the potato seem to me somewhat indispensable (but not necessarily), one can give up one of the other vegetables and introduce another, depending on one's preferences and taste. For example, in the peasant beef soup you will be able to see that I used cabbage and it fit perfectly.

Other Romanian Soup Recipes:

Bean soup with tarragon and smoked meat

They fit very well white cabbage, peas, gulia, but, why not, even zucchini. Here are my vegetables, cleaned and cut into suitable pieces (me and my family like that everything in the soup plate fits well in the spoon, but larger pieces can also be left):

3. When the roots are half cooked (they start to soften) add the cauliflower, peppers and green beans (add the vegetables taking into account the time needed for cooking, those that need more time & # 8211 cauliflower, peppers, cabbages etc & # 8211 add the first and peas, zucchini etc at the end):

4. Check the boiling degree of the beef and, when the fork enters it easily, remove it and leave it to cool a little:

5. Cut the meat into cubes as symmetrical as possible (for appearance, if you use bone-in meat, bone it) and add it to the boiling beef soup:

6. Check how cooked the vegetables are and when they are almost done, add the potatoes. After they have boiled, put the skinless tomatoes in cubes, cut into cubes (and possibly 1-2 tablespoons of broth, to taste). If you are souring the borscht soup, boil the borscht separately in a saucepan, then add it over the boiling soup. Allow to boil for 2-3 minutes and remove from the heat.

7. The greenery is being prepared & # 8230 Get it where it is not! Running in the garden, after the larch (of course, this was a ploy to be proud of my bush that finally got caught!):

Wash and finely chop the larch then sprinkle on top of beef soup. The kitchen is filled with aromas, mouths lusting with saliva and immediately the plates of the eyes!


Peasant vegetable soup - simple, tasty and healthy. The soup, as my grandmother prepared it in the country, with vegetables from the garden, can be the inspiration of a recipe for anyone who wants to bring good tastes, textures and flavors to the plate. Fast / vegan recipe very easy to prepare, economical, spicy, with ingredients at hand. We can use fresh vegetables for an extraordinary taste, but quick-frozen vegetables retain their properties, so we can try carrots, green beans, cauliflower or bell peppers.

The beautiful part of this recipe is that we play with the ingredients, we use what we have in the pantry / refrigerator and certainly, when you make something with love, something very good comes out. This thing is verified. People who are passionate about what they do get the best results.

I know, there are times when you get out of work broken by fatigue, the house looks like you have 10 children throwing pillows and toys, if you stepped on a car and you were about to fall on your back or break your leg , but you just have to stay calm.

Five minutes in the tub, in hot water and some essential oils, and you're like new. You get the child to collect the toys, and you start preparing the best peasant soup with vegetables. Because both your soul and your family need to warm up. And, in a few minutes, you can sit on the couch or play with the little one. The soup is on fire, it should not be guarded, we relax for 20 minutes.

The sour side of the soup is very simple. The recipe is lemon (because I told you we can handle what we have around the house), but we can use borscht or sour cabbage juice.

This soup is perfectly warm on frosty winter days.

If you try it and you will like it, I am waiting for your pictures, and if you share it, you have my thanks in advance.

Now, I let you discover how easy it is to do:


6 -7 cauliflower bouquets
6 -7 bouquets of broccoli
100 g green beans
1 onion
1 bell pepper
1 small zucchini
1 small gulie
1 carrot
1/2 small celery
1 cup tomato juice
juice of 1 lemon
2 tablespoons oil
2 larch branches
1 connection with green parsley
1 bay leaf
a few peppercorns
1 clove of garlic

Heat the onion together with the carrot and bell pepper that I chopped into cubes, in 2 tablespoons of oil.

Chop the rest of the vegetables, except for the bunches of cauliflower and broccoli, put them in the pot together with the hardened vegetables, cover with water and let them boil for 15 -20 minutes.

After 20 minutes, season with salt and pepper, add the larch, bay leaf, garlic clove, tomato juice and lemon juice. Add cauliflower and broccoli and simmer for another 10 minutes.

Serve hot with chopped green parsley, but we can also add sour cream.
Good appetite!

Traditional soup

Traditional soup is one of my favorites.

Whenever I went around the country with my father, we had our places where we stopped to eat soup Hi. On the Olt Valley in Valcea before Cozia locality there was during my childhood a parking lot in which there was a restaurant where a traditional soup very good.

This is where I come from borsch because in Transylvania we cook more soups than borsch, but I can say that I am a fan even though I am not preparing borsch with which I increase it and I don't know why I don't do it. Maybe I dare to put on one in the end borsch if my colleague Lory guides me because she is a Moldovan blogger and I think she is good at borscht preparation… .

Until then I use borsch which is more convenient for me and which is close to the taste borsch which I impregnated since childhood & # 8230Other soups, soups you will find in the section Recipes with Soups and Soups , a collection of recipes from Transylvania and Moldova.

Ingredients Peasant Soup :

500-600 g pork (I used ribs)
2 carrots
1 patrol
1 small celery
1 small red bell pepper
100 g green peas
200 g green beans
2 potatoes
5 tomatoes
1 small onion
1 bag of borscht with vegetables (I used borscht with fixed vegetables for a pot of soup from Maggi, because I'm not happy with the borscht I find on the market and the truth is that in Transylvania we don't even cook often with borscht, so that I often resort to this borscht when we have a craving for soup)
1 link green larch
2-3 tablespoons oil
salt to taste
optional sour cream (I prefer it without)

Peasant Soup Preparation:

Fresh meat (portioned ribs) is boiled in 4 l of cold water together with 1 tablespoon of grated salt. Boil over low heat so as not to stir until the meat is almost cooked. The vegetables are cut into cubes (it can also be grated with large holes, but we like more cut vegetables). Fry in oil for 2 minutes and then add to the soup together with the green beans broken into pieces.

After about 20 minutes add the peas. When the meat and vegetables are well cooked, add the diced potatoes, bell peppers and diced peeled tomatoes. Boil the soup until the potatoes are cooked. Fill with water so that the soup is not too thick and salt to taste if necessary. Add the borscht and let it boil for a few more minutes. At the end, sprinkle with larch and serve straight with sour cream or unripe.

Good appetite !

Peasant vegetable soup

  • 1/2 kg. beef
  • 2 onions
  • 2 carrots
  • 2 tablespoons rice
  • 1 pc. pastirnac
  • 1/2 tablespoon broth
  • 1/2 pc. celery
  • 2 pcs. potatoes
  • 2 pcs. tomatoes,
  • 2 l water,
  • salt,
  • parsley,
  • lovage
  • 1/2 l cabbage juice
  • 1 thread leek
  • 1 pc. parsley root

Wash the meat, cut into suitable pieces and place in a pot with water and salt, on the fire. When it starts to boil, remove the foam several times, until it no longer forms, then add a pinch of salt. Peel a squash, grate it and chop it finely. When the meat and vegetables are almost cooked, add the rice, picked and washed. Tomatoes, peeled, symbolized and sliced, add a little more oil. In the absence of tomatoes, put the broth dissolved in a tablespoon. Let it boil for another 20 minutes. Separately, boil the cabbage juice in a bowl and, when it boils, pour it through a strainer into the soup pot. After the soup has boiled a few more times, add salt and sour cream, adding if necessary juice or lemon salt dissolved in water. When ready, add the finely chopped parsley and dill leaves.

Ingredients needed beef soup

  • 1 beef bone marrow, with some meat and ligaments
  • beef broth, rib or other meat
  • 2 onions
  • 2 carrots
  • 1 small celery
  • 1 parsnip
  • 1 bell pepper
  • 3 large, juicy tomatoes
  • 2 potatoes
  • green parsley
  • fresh larch
  • salt, pepper, a tablespoon of vinegar

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