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Sour Greek vegetable soup

Sour Greek vegetable soup


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Let's degrease with a seasonal soup .... after so much meat and sweets I think it goes well. I usually make the dishes for 2 days, and I made this soup consistent, today we eat more juice, and tomorrow I pass the vegetables and turn it into cream soup that we will eat with croutons.

  • 3 medium onions
  • 3 carrots
  • 1 red pepper Kapia
  • 1 yellow pepper
  • 1 parsley root
  • 1 celery root and a few leaves
  • 3 medium potatoes
  • 5 tomatoes
  • 1 or
  • 3 tablespoons sour cream
  • 1 tablespoon vinegar
  • a little bit of oil
  • 1 link parsley
  • salt

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Bitter Greek vegetable soup:

Chop the vegetables (except the potatoes and tomatoes) and put them in a little oil and simmer. When they are almost ready, put the peeled tomatoes and passed them through the robot. Boil for 10-15 minutes and add boiled water, then diced potatoes.

Leave it to boil until the potatoes penetrate, then mix the cream with the egg and vinegar and put in the soup. After the fire is extinguished, add the chopped parsley and cover the pot for a few minutes so that the parsley aroma does not evaporate.


Tips sites

1

I learned that if I want the potatoes to stay stronger and not crumble, I have to put the tomatoes in front of them and not the other way around.

2

I also use this soup instead of salt, delicate or vegeta.


Ingredients of Greek lamb soup for Easter

  • 1,2 & # 8211 1,5 lamb with bone (head, neck, tail) or a combination of meat with bone and lamb organs (I only used meat)
  • 1 large onion (120-150 grams)
  • 3 liters of water
  • 2 bay leaves
  • 10 black peppercorns
  • 30 milliliters of extra virgin olive oil
  • 4-5 bunches of green onions
  • 1 good salad head (optional)
  • 2 tablespoons (40 grams) rice with large grains
  • 2 bunches of dill
  • 3 large eggs, very fresh
  • juice from 2 large lemons
  • salt and ground pepper to taste

How to prepare & # 8211 video recipe

Souping soup with avgolemono sauce, important things

  • It is important to use eggs from a safe, very fresh source.
  • As I explained in the video recipe, it is very important that the temperature of the eggs used to tame the soup gradually rises. By adding small amounts of hot juice and stirring continuously, alternately with the addition of lemon juice, the eggs will reach a temperature that will make them safe for consumption (they will be cooked) but the soup will not separate (cut). The safe temperature for consuming eggs, without worrying that we will get sick, is 72-74 ° C.
  • Do not use bottled lemon juice, but freshly squeezed juice. The difference will be noticeable.
  • If you have leftover Greek lamb soup, keep it in the fridge for up to 3 days. Before serving, heat only as much as needed for consumption and be careful not to heat it above 70 ° C, because it will cut. The cut soup is still good for consumption, it has the same taste and the same properties, only it looks less appetizing.

How can you shorten the preparation time for magiritsa soup?

After practicing the magiritsa soup recipe, I realized that I could have greatly reduced the cooking time. Using a pressure cooker, the meat would have been perfectly cooked in just 35 minutes, instead of two hours.

About LaFantana water

Regarding the water used for the tarragon potato soup recipe, I detail the ones mentioned in the clip: in the area where I live, the water from the network has a very strong smell of chlorine. On top of that, it's often not very clear and it's quite harsh. It is a real challenge to maintain the appearance of sanitary ware, because water stains and destroys them. I am convinced that this problem is common to many of us. For years, therefore, I use tap water only for washing, and for drinking and cooking I use bottled water.

Recently, I discovered the 8-liter reusable LaFantana container. It is very advantageous, because:

  • the water comes to our house, we don't have to carry it when we shop
  • we order online and LaFantana people come with full containers and collect the empty ones:
  • this means that fewer PETs will be generated, which we also know are released everywhere, polluting the environment. For the cooking of the tarragon potato soup recipe we used water from the 8 liter container of LaFantana, which you can order online, here: www.magazin.lafantana.ro.

I hope you find this information useful and I am waiting for you with impressions after preparing the recipe!


Sour Greek Vegetable Soup - So Delicious That You'll Only Make Vegetable Soup

Sour Greek Vegetable Soup - So delicious that this is the only way to make vegetable soup - For this recipe, you need the following ingredients:

3 onions
3 carrots
1 red pepper
1 yellow pepper
1 parsley root
1 celery root
3 potatoes
5 tomatoes
1 or
3 tablespoons sour cream
1 tablespoon vinegar
oil
parsley
salt

1. Using a knife, cut the vegetables (except the potatoes and tomatoes), then fry them in a hot bowl with oil. Add the chopped tomatoes, water, cover with a lid and cook over low heat for 15 minutes.

2. Add diced potatoes, cream, egg and vinegar. Season with salt and pepper and simmer until the potato is ready. At the end, add the finely chopped greens.

Try also… Tasty soup with meatballs

Recipe that you will not change soon - For this recipe, you need the following ingredients:

800 g beef
parsley
250 g carrots
2 onions
2 tomatoes
4 potatoes
300 g peas
1 red bell pepper
4 bay leaves
salt pepper

Ingredients for hair:

800 g beef
200 g of rice
salt, black pepper

1. To start, boil the beef. In a deep pot add 4-5 liters of water, beef, cover with a lid and simmer for 2-3 hours. Using a spatula, remove the foam formed on the surface.

2. Using a knife, finely chop the onion and parsley. We put the carrots through the large grater. Add the vegetables to the soup, together with the bay leaves and cook over low heat for 30 minutes.

3. For the meatballs, put the rice to boil over high heat. After the water starts to boil, add salt and simmer for another 10 minutes. After this interval, strain the rice and leave it to cool to room temperature.

4. In a bowl, add the minced meat. Season with salt and pepper, then add the chilled rice. Mix well until smooth.

5. Form the meatballs and place them on a plate, lined with oil.

6. After the soup has boiled, remove the beef. Add diced potatoes, peas and sliced ​​bell pepper.

7. Add the meatballs, season with salt and pepper and simmer the soup for another 10 minutes.


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), a little 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.


For hairpins: 500 g of minced pork, beef or veal, 60-80 g of rice, a suitable onion, 1 egg, thyme, parsley, the core of a slice of white bread soaked in water and squeezed well, 1-2 tablespoons of flour.

For the soup: 2-3 liters of water or meat broth, ½ pepper, 1 onion, 1 carrot, optionally a piece of leek, 2 tablespoons oil, salt, pepper, chopped greens (celery leaves, larch, dill, parsley), borscht or pickled cabbage juice to taste, 2 egg yolks, sour cream or yogurt in addition possible: hot peppers, mujdei, a tomato cut into pieces. [1] [2].

Hairpins: First boil 500 ml. of lightly salted water in a saucepan. When the water boils, add the rice and cook for two minutes. Drain the rice and rinse under running cold water. To the meat add very finely chopped onion, boiled rice, egg, greens, salt and pepper, maybe a teaspoon of sweet paprika, to taste. Knead the composition well. Then take it with a teaspoon of meat, about as big as an olive (in other recipes as big as a plum) and twist it in the wet palm to get the round shape. After that, the meatballs are rolled in flour.

Soup: Grate the vegetables and onions through a grater with large holes or cut into matches (julienne) and harden with about two tablespoons of oil to develop its flavor. When the salted water or meat broth has started to boil, put the meatballs and cook for about 5 minutes on low heat until they float in the juice. At the end, add the vegetables and greens, as well as the borscht, leaving the soup covered for about three minutes. Whip the cream (or yogurt) with the yolks and two tablespoons of cold water, then dilute with a pinch of hot soup and then pour into the pot. Finally, the taste of salt, pepper and sour matches. Serve with some cream / yogurt and chopped parsley or green dill. [1] [2]


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(5 points / total votes: 32)

Simona-Adina Hotea 5 years ago - 9 February 2012 10:52

Re: Greek fish soup

Aaa. since when have I been waiting for a fish soup! Very good tip with gauze and perfect specification "the ciroba should not boil after I put the thickener". I can't eat anymore.

Ioana 5 years ago - 9 February 2012 11:01

Re: Greek fish soup

The tip with gauze is good especially for those with small children, for them it is important not to hit any bone in the soup. especially if I use slices of fish.

Roxanna Mika 5 years ago - 9 February 2012 12:38

Re: Greek fish soup

eee look how thanks to you and your tips I ended up being complimented by my friend that I am "ace in soups")
and because I have to keep his opinion "alive", how the pork soup with vegetables ends, I'm getting ready to make this fish chip.
now let's see what fish I take ..
do you recommend a specific hypermarket and a saltwater fish ??

Ioana 5 years ago - 9 February 2012 12:59

Re: Greek fish soup

Metro, as always for fish and seafood. look into the eyes of the fish and if they are whitish do not take them. to ask when they are brought (mine were from the night before and they were great) because in soups it is important not to be old fish.
on Saturday I wanted to make soup, but their eyes were whitish so I postponed it until they received fresh perch. from the metro I recommend sea or sea bream perch (you can take one and one) because they don't have small bones (it's easy to debone them) and they taste good. there are other fish that would fit (code for example) but you can't find fresh with us. and the frozen one doesn't really go to soup / soups because you don't know what condition it is in.

Roxanna Mika 5 years ago - 9 February 2012 13:30

Re: Greek fish soup

yes and I was thinking about the metro, I know I read in a recipe of yours with seafood that the ones in the metro are good ..
What do you think? Newer, your site is my source of inspiration for a romantic dinner .. I want to prepare it for Valentine's Day and I have to look here for simple and quick recipes because I only have about 2 hours to prepare everything

Liliana Elena 5 years ago - 9 February 2012 15:43

Re: Greek fish soup

mioara militaru 5 years ago - 10 February 2012 09:26

Re: Greek fish soup

I have never eaten Greek soup or fish soup, but I will definitely try the recipe. It looks very good.

Ioana 5 years ago - 10 February 2012 09:52

Re: Greek fish soup

it is very good I guarantee you. it is good and the next day, reheated. it cooks faster than Greek chicken soup, because the fish boils super fast.

Ioana 5 years ago - 10 February 2012 10:28

Re: Greek fish soup

pishkot, you will definitely find it. I'm trying to make some valentines news today, tomorrow, I hope I have time.

Mari Ana 5 years ago - 11 February 2012 19:55

Re: Greek fish soup

I'm not a big fan of fish soup, I've only eaten twice, maybe. But since it all started, I'll try this recipe. It would be a premiere, as would the belly soup. See how you make me try new things? (at point 5, it is correct "safe", not alone, I hope not to be left alone after making the recipe :-))

Emily 5 years ago - 12 February 2012 20:26

Re: Greek fish soup

My dear, she looks gorgeous! I just discovered your blog and I've already looked at some recipes for testing
Kisses and I found you well!

Ioana 5 years ago - 13 February 2012 10:10

Re: Greek fish soup

MariAna, only twice, even though you live right next to the fish source.

Ioana 5 years ago - 13 February 2012 10:55

Re: Greek fish soup

Mari Ana 5 years ago - 13 February 2012 14:56

Re: Greek fish soup

Exactly, I prefer fish in any other form. But know that your recipe is extremely good, does not taste strong fish and the fact that it has no bones is an asset. I still have two servings and for today, it goes so well with two slices of toast. I am very lucky with your site.

Ioana 5 years ago - 13 February 2012 17:21

Re: Greek fish soup

excellent then. the taste of the fish is not strong because the fish is fresh and because it does not boil much.

cristina 5 years ago - 26 March 2012 15:36

Re: Greek fish soup

Dear Ioana, I kept searching on the internet what other species of fish I could use in the absence of 'perch' and I don't know. I want to mention that perch is freshwater fish, not salty, as you wrote. That's why I'm a little confused. I've never made fish soup before and I really wish I wasn't wrong. What other fish do you recommend? Does it have to be complete? Thank you very much!

Ioana 5 years ago - March 26, 2012 15:46

Re: Greek fish soup

it's sea bass (not bass in English), not freshwater perch. you can use sea bream. other saltwater fish can be used, but that's what I find here. it is not obligatory in its entirety, you can also use tabs. but in this case I recommend to put if you have a head (+ the corresponding tails) of fish or some small fish for a more intense and better taste.

cristina 5 years ago - 26 March 2012 15:49

Re: Greek fish soup

Thank you very much Ioana for the prompt answer. I was a little confused with the fish. I'll write you how the soup came out! A beautiful day ! x

Ioana 5 years ago - March 26, 2012 3:51 PM

Re: Greek fish soup

you can find the metro and perch and sea bream. I can't wait to hear how your soup turned out!

Anca 5 years ago - March 26, 2012 4:36 PM

Re: Greek fish soup

Yesterday I had fish soup on the menu for lunch (made with 3 kinds of fish) and 2 dishes of grilled fish with brine.

popescu marian 5 years ago - 3 June 2012 13:53

Re: Greek fish soup

without potatoes for varog soup I have been a fisherman for 30 years

Ioana 5 years ago - 3 June 2012 14:08

Re: Greek fish soup

this is a traditional Greek recipe. in greece (as well as croatia, which has a wonderful gregada [link]), fish soups / soups with potatoes are traditional and very popular.

lucian 5 years ago - 31 July 2012 16:09

Re: Greek fish soup

Right in Greece this soup has potatoes and is incredibly good, thanks for the recipe!

deea 5 years ago - 24 August 2012 15:12

Re: Greek fish soup

I did it today and it turned out superrrrr. . I mention that this is the first time I cook this soup. I can say that it is among my favorites.

cocan valentina 5 years ago - 12 October 2012 14:58

Re: Greek fish soup

to want all the recipes if I can receive them by email

Ioana 5 years ago - 12 October 2012 15:06

Re: Greek fish soup

valentina, subscribe to the newsletter, in the right column where it is written: "To receive the latest recipes by email:"

Codruta 5 years ago - 28 October 2012 13:20

Re: Greek fish soup

Hi Ioana! If I don't put an egg in the soup what's going on, do I spoil the soup's flavor? The truth is, I don't really like the egg in the soup!

Ioana 5 years ago - October 30, 2012 10:09

Re: Greek fish soup

you should know that I also prefer thickened soups with flour, but in order to be Greek, you have to put an egg. and in this combination, with milk and lemon you get a very good taste. try it once and if you still don't like the result, put flour next time.

Codruta 5 years ago - 30 October 2012 10:29

Re: Greek fish soup

I tried not long ago with egg in soup (that Greek chicken soup) and I was not happy at all. So on Sunday I made Greek fish soup with flour only. We really liked it! Even though my boyfriend initially refused to eat, I still asked him to try! He liked it! This is the first time I cook fish soup! I made it with royal sea bream. I will definitely do it again!

Sosoi Alynwtza 4 years ago - 19 July 2013 23:47

Re: Greek fish soup

alina 3 years ago - 27 January 2014 15:37

Re: Greek fish soup

Domule Popescu Marian .. I eat small fish soup from Tulcea where the fish is in bloom, the best and original fish soups here are and I assure you that there is none without potatoes.

Ioana 3 years ago - 27 January 2014 15:40

Re: Greek fish soup

thank you alina for the confirmation now envy has faded us who live far from the sea, where the saltwater fish will never be as fresh as there.

stela 13 months ago - 12 January 2017 16:09

Re: Greek fish soup

Indeed, the Greeks put potatoes in fish soup (soup). I knew from my father who worked a lot in the Delta that in sour fish soup with borscht no potatoes are put.

In Thassos (Limenaris) I ate an unsweetened bestial fish soup, but it brought you half a lemon on the plate and I also tried lemon. I liked both options. , only it wasn't thickened. As I arrived in the country, I did very well.


GREEK SPINACH SOUP & # 8211 SIMPLE AND QUICK RECIPE

Greek style spinach soup & # 8211 simple and quick recipe & # 8211 a tasty, easy and quick recipe to make. You can also make nettle soup, lettuce, stevia or loboda soup according to this recipe.

Greek soup with spinach and rice, right with eggs, sour cream and lemon is thick, consistent and tasty and can become one of your favorites.

I used fresh spinach, bought from the market, but it can be found in supermarkets all year round. You can even use frozen spinach. I soured the soup with sour cream, but if you can't leave the house you can use pasta or corcoduse juice (if you have it in the freezer), although I think you can also pick it from the trees next to the block. As a child, I had a lot of crocodiles in the neighborhood where I lived. The mother soured the soups, depending on the season, with borscht, corcoduse juice, corcoduse puree (broth), lemon quite rarely or cabbage juice. I like soups much more, while my husband and child prefer soups. But, oh Greek spinach soup do not refuse. It's too good!

For a perfect taste I used vegetable soup prepared and stored in the freezer, but you can only put water. If you want to see how to make a stock vegetable soup click on this link.

I was saying that you can make other soups according to this recipe, so if you want to see my recipes similar to salad soup or Chicken soup, click on the recipe titles.

More recipes with spring greens you can find if click on this link. If you like spinach, you must try my recipe spinach puree with milk and garlic.

You don't need many ingredients for this Greek spinach soup. You probably have them at home or you can easily buy them.

Spinach is loved by many for its nutritional qualities. The leaves contain chlorophyll, iron, folic acid, many vitamins B, C. E and carotene. It is recommended by nutritionists to strengthen blood vessels, for those who feel tired and exhausted and pregnant women. It can be eaten raw in salads or smoothies. If you do a blog search you will find some ideas.

I now leave the list of ingredients and how to prepare the Greek spinach soup presented step by step below.

INGREDIENT:

1 medium onion, finely chopped

2 small garlic cloves or a large puppy

200 ml sour cream for cooking

First I put the clear vegetable soup on the fire, to be hot when I add the ingredients in it. In a small pot I boiled the rice. I boiled it until it was al-dente.

I washed the spinach, removed the tails, then scalded it in boiling salted water for a maximum of 2 minutes.

I took it out and dipped it in cold ice water for a few seconds, then drained it and chopped it into medium pieces.

I heated the oil in a pan and hardened the onion until it softened and became glassy.

I added the grated carrot and celery, I sautéed them too, then I put finely chopped green onions and sautéed a little more. I put them in hot vegetable soup, let them boil for 5 minutes, then I put the spinach.

I put the boiled and drained rice, the garlic passed through the press, the lemon juice, salt, freshly ground pepper and I boiled it for about 3 minutes. I tasted to see if he still needs lemon or salt.

I stopped the fire. In a deep bowl I mixed the cooking cream with the yolks, I put over it, gradually, 3-4 tablespoons of soup, stirring after each one, then I poured the cream with yolks in the pot and mixed. God, it smells good!


Ingredients Greek style chicken soup

1 chicken of 1 kg
2 carrots
1 large parsley root
1 piece celery (approx. 150 gr)
1 teaspoon black peppercorns
200 ml sour cream
150 ml of milk
3 yolks
60 gr of rice
1 lemon
2 teaspoons salt
3 tablespoons oil
2 dill threads (or parsley)

Preparation Greek style chicken soup

  1. Wash the chicken well, cut it into large pieces and put it to boil in a pot with 2.5l of cold water and peppercorns. The vegetables (except 1 carrot) are cut into large pieces and boiled with the chicken. Add 1 teaspoon of salt. Boil over medium heat, frothing from time to time. After the foam is gone, boil with a lid. Everything takes about 1 hour, if the chicken is homemade or less if you have bought chicken.
  2. When the meat is well cooked, strain the soup. The chicken is removed from the bones and the strips are broken.
  3. Separately, boil the rice with plenty of water and salt, according to the instructions on the package.
  4. In a saucepan, put the grated carrot in 3 tablespoons of oil. After it softens a little, add the strained soup and the meat strips. Turn the heat to low under the pot so that the soup does not boil.
  5. In a large bowl, beat the yolks well with the milk and then add the sour cream. Put a few tablespoons of hot soup (5-6) in a row over this mixture and mix thoroughly after each polish so as not to "chew" the composition. Pour everything into the soup pot, slowly and stirring constantly in the soup.
  6. Add the boiled and drained rice. Add the lemon juice (first put the juice from half a lemon and then check if I have to put all the juice to my taste, I like it to be sour). Check the salt and add more if necessary, I put another 1 teaspoon. It is left on firelittle another 10 minutes to get the consistency of the soup (from the yolks), then turn off the heat and sprinkle with chopped dill or parsley.

Vegetable soup

The right vegetable soup with egg and sour cream is one of my favorites! It's so simple that it deserves a place of honor at lunch. If you want to take a break from meat soups (belly soup, meatball soup or beef soup ), from time to time it is welcome and a vegetable soup, with a lot of vegetables, contains a lot of nutrients and is delicious.

Smoked vegetable soup is a recipe that we always eat in Transylvania. How tasty the Transylvanian soup with vegetables and smoked meat was, I won't even tell you! I replaced the bacon, used in this soup recipe, with bacon, otherwise I made it about the same as the soup of my childhood.

If you want a dietary vegetable soup, you can give up bacon, and sour cream can be replaced with the same amount of yogurt. In this way, you will get a sour soup, without cream and smoked meat.


Sour Vegetable Soup (Greek) - This is the only way to make soup, it comes out super good

Sour Greek Vegetable Soup - So delicious that this is the only way to make vegetable soup - For this recipe, you need the following ingredients:

Ingredient:

  • 3 onions
  • 3 carrots
  • 1 red pepper
  • 1 yellow pepper
  • 1 parsley root
  • 1 celery root
  • 3 potatoes
  • 5 tomatoes
  • 1 or
  • 3 tablespoons sour cream
  • 1 tablespoon vinegar
  • oil
  • parsley
  • salt

Method of preparation:

1. Using a knife, cut the vegetables (except the potatoes and tomatoes), then fry them in a hot bowl with oil. Add the chopped tomatoes, water, cover with a lid and cook over low heat for 15 minutes.

2. Add diced potatoes, cream, egg and vinegar. Season with salt and pepper and simmer until the potato is ready. At the end, add the finely chopped greens.

Try and Tasty soup with meatballs

Recipe that you will not change soon - For this recipe, you need the following ingredients:

Necessary ingredients

  • 800 g beef
  • parsley
  • 250 g carrots
  • 2 onions
  • 2 tomatoes
  • 4 potatoes
  • 300 g peas
  • 1 red bell pepper
  • 4 bay leaves
  • salt pepper

Ingredients for hair:

Method of preparation:

1. To start, boil the beef. In a deep pot add 4-5 liters of water, beef, cover with a lid and simmer for 2-3 hours. Using a spatula, remove the foam formed on the surface.

2. Using a knife, finely chop the onion and parsley. We put the carrots through the large grater. Add the vegetables to the soup, together with the bay leaves and cook over low heat for 30 minutes.

3. For the meatballs, put the rice to boil over high heat. After the water starts to boil, add salt and simmer for another 10 minutes. After this interval, strain the rice and leave it to cool to room temperature.

4. In a bowl, add the minced meat. Season with salt and pepper, then add the chilled rice. Mix well until smooth.

5. Form the meatballs and place them on a plate, lined with oil.

6. After the soup has boiled, remove the beef. Add diced potatoes, peas and sliced ​​bell pepper.

7. Add the meatballs, season with salt and pepper and simmer the soup for another 10 minutes. Enjoy your meal!