Soup with no. 150. A traditional soup in a traditional plate. My husband wanted a soup like his grandmother did. I called my mother-in-law and prepared the dream soup: d. I think the result was satisfactory if I received congratulations !!!!
Recipe honey soup
- 1 head of lamb + portioned lamb ribs
- 1 green salad captain
- 1 onion
- 1 bay leaf
- 1 teaspoon peppercorns
- 2 carrots
- 2 potatoes-optional
- 3 green onions
- 3 cloves green garlic
- 2 tablespoons chopped green tarragon
- 2 tablespoons chopped vinegar tarragon
- tarragon vinegar -optional
Preparation time: less than 60 minutes
RECIPE PREPARATION Lamb soup recipe with tarragon and lettuce:
- The lamb's head and ribs are cleaned, washed, boiled for 10 minutes in salted water and discarded.
- The vegetables are cleaned and washed
- Cut the carrot into rounds, cut the potatoes into small pieces, the onion remains whole.
- They are boiled together with the lamb's head, salt, bay leaf and peppercorns.
- Boil for 30 minutes as long as the carrot and meat are penetrated.
- Add the greens, chopped garlic and onion, tarragon, fidelita lettuce.
- Sour with vinegar tarragon.
- Serve the right soup with sour cream.
- Put a piece of meat ribs in each plate.
- The lamb's head is removed from the soup. in our country it is served exclusively by the head of the family.
- If you want, you can remove the brain and the sliced tongue and serve them on each plate.
Potatoes only serve to give the soup consistency.
How do we prepare a delicious soup for Easter?
First of all, for a tasty lamb soup, boil the lamb and leave it until it is almost ready. Being a young animal, it will not last very long. Then add the diced vegetables. I used onions, parsley root, parsnips and celery, bell peppers and carrots. At the end, I added a little green onion for extra flavor. You can also add sorrel, loboda or even lettuce, if you want. The sorrel is sour and fits wonderfully in lamb soup. If you choose not to straighten it, you can put some chopped tomatoes in the soup. They can be fresh tomatoes, canned or even frozen.
At the end you can straighten the lamb soup with sour cream and yolk. You can also leave it untouched, the borscht being enough. However, being a holiday soup, I also like to use sour cream. When straightening any soup, be sure to add hot soup to the cream and egg mixture and never the other way around. By slightly bringing the cream to the temperature of the soup, you will not risk it being cut and you will get a creamy lamb soup. Serve hot with home bread and hot peppers and enjoy a wonderful soup on a holiday! For a perfect Easter dessert, I invite you to try my recipe for Easter with cozonac dough.
Lamb soup & # 8211 tricks from housewives
- For lamb soup, choose fresh meat. You recognize her because she's pink. It must not be wet, a sign that it has been frozen and thawed.
- The lamb must be elastic, a sign that the animal was young.
- Lamb organs taste even better when you make lamb soup, so you shouldn't be afraid to use them.
Lamb soup with borscht and larch
For Easter, respecting the culinary tradition, or for any time of year when you take a bag of lamb out of the freezer, this lamb soup with borscht and larch can be the delight of your lunch, if you prepare it according to the given recipe, putting at the same time and a lot of soul.
It is so good! And the larch makes all the money!
- 1 kg of bone-in lamb
- 4.5 l water
- 2 onions
- a little celery (root)
- 2 carrots suitable in size
- a bell pepper
- 1/2 parsley root
- 1/2 parsnip root
- 3 tablespoons oil
- a green larch connection
- green onion tails
- 250 ml sour cream
- 2 yolks
- 150 ml bags of putina
- a handful of noodles or 3 potatoes
Preparation Lamb soup with borscht and larch
I cut the meat into suitable pieces and put it to boil in a pot in which I added 4.5 l of water and a tablespoon of salt.
I frothed as many times as needed, then left it on the right heat and took care of the vegetables.
I don't usually chop all the vegetables to put in the soup, it seems too thick, partially chopped, as much as I know it would seem right to me, and I leave the rest in large pieces that I can take out at the end. I have to add them completely, because otherwise the soup would not taste good.
If I add potatoes at the end (I wrote in the recipe, it's optional and it is added only if you don't add noodles) I only add them in the last 15 minutes, I don't like them to be cooked for a long time and they dissolve in the soup.
I washed the vegetables well, peeled them and chopped them into cubes, slices, as appropriate. I hardened them in a saucepan with 2-3 tablespoons of oil (I put olives), for 3.
When the meat is cooked, but not completely, I added the vegetables (green onions only at the end) and the chopped ones and the larger pieces and I continued to cook them over low heat.
Towards the end I added the borscht (which I boiled first) and took the large pieces of vegetables out of the soup. I put a handful of noodles (if you do not put potatoes, which as I wrote above you add after boiling at least 10-15 minutes the rest of the vegetables) and I left for another 2-3 minutes.
When everything boiled, I prepared in a bowl the sour cream mixed with 2 lightly beaten yolks.
I took 2-3 tablespoons of soup from the pot, I added them over the sour cream mixture, I homogenized and I poured everything into the pot. I matched the taste of salt and pepper.
- 750 gr beans, berries
- 5 L apa
- 2 pieces yellow onion
- 1 parsnip root
- 1 celery root
- 1 parsley root
- 2 large carrots
- 4 bucos gogosar murat
- 2 slices of ginger root
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 thyme powder
- 1 tarragon powder
- 3 was dafin
- 4 tablespoons tomato paste
- 1 link green parsley
We prepare the ingredients for the bean soup with ginger and tarragon
We soak the beans in water from evening to morning, then we boil the beans in two waters that we throw away after they reach the boiling point.
Rinse the beans well and boil them again in 4 l of water.
We clean the roots, wash them and chop them into cubes, then smother them in hot olive oil.
Add a little salt, thyme and a slice of grated ginger.
Let them simmer over medium heat until well softened, then add them over the beans which have meanwhile been boiled.
Preparation of bean soup with ginger and tarragon
Chop the onion scales and add it over the beans, when the beans start to penetrate easily.
We add the bay leaves, the other round ginger, the whole, the donuts passed through the robot and sprinkle thyme and tarragon on top, one pinch at a time.
Let the ingredients on the fire make their tastes good, 10-15 minutes, then add the tomato paste, taste and season with salt if necessary and cook the food for another 15 minutes on low heat.
After turning off the heat, add the finely chopped parsley.
Serve the soup with red onions or pickles.
I was lucky to find a bean that boiled quite quickly, if the beans do not start to penetrate in the first 20-30 minutes of cooking, you can add a pinch of baking soda to the water, but no more.
There was growth and good appetite!
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Extended seven-day lockdown in Melbourne
The lockdown in Melbourne, Australia's second largest city, will be extended by seven days, Australian authorities said on Wednesday, trying to curb the recent emergence of local COVID-19 cases, informs AFP.
The seven-day lockdown period for Melbourne's 5 million residents is expected to end on Wednesday night through Thursday.
& # 8220We want to eradicate the virus, otherwise people will die & # 8221 # 8221.
This variant, B.1.617, called Kapa and first detected in India, spread to Australia through a tourist who returned from abroad.
Thousands of contacts have been identified, and the number of places where the 60 people tested positive have now reached 350.
James Merlino said that outside the city of Melbourne, quarantine measures will be lifted for residents of Victoria.
However, a number of restrictions will remain in place, especially on the number of people allowed to gather during marriages and funerals.
In Melbourne, high school students who have to take exams will be able to return to class, and people working in open spaces will be able to resume their professional activities, the interim prime minister of Victoria added.
Australia has controlled the spread of the new coronavirus fairly well across the country, especially through drastic border controls and the rapid implementation of restrictive measures immediately after new cases.
Brett Sutton, director of health services in Victoria, said it was necessary to extend the restrictions in Melbourne to limit the transmission of the virus to the population, and said the new viral virus was a "real monster".
& # 8220There are about 10 countries that did not have cases of transmission among their populations in 2021 and have now completely lost control & # 8221, he said.
This is the fourth lockdown in Melbourne since the beginning of the COVID-19 pandemic.
Several voices have been raised against the conservative federal government to criticize the slow pace of the vaccination campaign.
The Labor opposition blames the central government for not revising the quarantine system for tourists from abroad, a system that has shown some shortcomings.
Australia has recorded fewer than 30,000 cases of COVID-19 & # 8211 since the onset of the pandemic, most of which were reported in Victoria during the second wave of the pandemic in 2020 & # 8211 and fewer than 1,000 deaths at the level of the whole country. AGERPRES
PIG SOUP WITH VEGETABLES
I haven't prepared a sour soup for a long time and, looking through the fridge, I immediately decided on a peasant pork soup with vegetables that is very popular in my house.
- 500 gr. pork with bone
- 1 onion
- 1 carrot
- 1 parsley root
- 1 pc. leek
- 1 pc. celery (4 cm.)
- 1 zucchini
- 2 potatoes
- 200 gr. frozen vegetables (peas, green beans, carrots, cauliflower)
- 600 ml. borsch
- 5 tomatoes
- 200 ml. broth
- Shredded tarragon
- 1 link parsley
I wash the pork well and put it to boil in a pot with 3 liters of cold water.
I froth it well a few times, and when it is half cooked, I add the onion, the leek and the chopped roots in tiny cubes.
After 10-15 minutes, add the potatoes and zucchini, also prepared in suitable cubes, followed by the frozen vegetables.
Meanwhile, put the borscht in a saucepan to boil for a few minutes and put the plum tomatoes on the large grater, which I turn over in the soup with the broth and the boiling borscht.
Add half a teaspoon of chopped tarragon, adjust the taste of salt and leave the soup on the right heat for 5 minutes.
Before serving, sprinkle plenty of fresh parsley and enjoy it with a tablespoon of sour cream and 2-3 hot peppers.
Lettuce soup is a soup specific to the warm season, when greens of all kinds appear in gardens and markets. It is delicious, fresh and, of course, very healthy.
Lettuce can be found at the supermarket all year round. However, spring is the best time to enjoy it. Then it's fresh and you're sure it doesn't come from the greenhouse.
There are many benefits to eating lettuce. It is full of vitamins & # 8211, especially vitamin A, from 100 grams of lettuce you can extract 247% of the recommended daily dose, according to the Nutrition Guide. Fresh vitamin C leaves also contain a lot of vitamin C. In addition, lettuce is a very low-calorie food. Specifically, 100 grams of salad gives you 15 calories, so you can eat without regrets from this green delight of nature.
We use lettuce in all sorts of combinations: in salads, in sandwiches, in appetizers. But a unique way to use it is soup.
- Dice onions, carrots and celery. In a large pot, three-quarters full of water, add the chopped vegetables and bring to a boil.
- Meanwhile, wash the salad well, leaf by leaf. They may have traces of dirt or even insects.
- When the water in which you put the vegetables has boiled, add the lettuce leaves, breaking them by hand.
- Wait for it to boil again, let it boil a little more, then add the lemon juice and salt and pepper to taste.
- Take the pot off the heat and serve the soup warm. Optionally, you can serve it with a spoonful of cream or yogurt.
Lamb soup with sorrel and tarragon
Lamb soup with macris recipe step by step. Transylvanian lamb soup with sorrel and tarragon. What does sorrel taste like and how does it influence lamb soup? How to straighten lamb soup with sorrel and sour cream?
This lamb soup with sorrel and tarragon is not only in perfect harmony with the Easter holidays, but at the same time it is a seasonal dish, which is good to enjoy now, when the sorrel is young. Macrisul (Rumex acetossa) is a plant that is not cultivated in all of Romania, but those who have dedicated a corner of the garden, will certainly not give it up. At the same time tasty and very healthy, sorrel leaves contain iron and vitamins and especially, a lot of oxalic acid, which gives them a sour, astringent taste. Macris is prepared in the same way as spinach or stevia, the characteristic taste it gives to soups, broths or certain sauces making it particularly pleasant.
In Transylvania, lamb soup with macris and tarragon is not missing from the Easter table. Its taste is fresh, sour-sweet, like spring, with a very pleasant aroma of tarragon and fresh larch.
Other dishes specific to the Easter holidays: