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New potato soup with horseradish

New potato soup with horseradish


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We initially started from the idea of ​​Saxon soup and we arrived at what can be seen. That is, this preparation is part of the cycle "where you give, and where you crack": D! Horseradish can only be served on a plate, as many as you want.

  • 1 kg of new potatoes
  • 500 gr smoked ribs - homemade
  • 1 tablespoon black peppercorns
  • 1 onion
  • 2 tablespoons chopped baked donuts
  • 2 carrots
  • 2 celery stalks celery
  • 2 stalks of green garlic
  • 2 -4 tablespoons horseradish in vinegar
  • 1 teaspoon chopped dried thyme
  • 1 dry dill stalk
  • 1 link green parsley
  • sour cream or sana-optional
  • Salt -optional

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION New potato soup with horseradish:


  1. Clean and wash the vegetables.

  2. Cut the potatoes into cubes and put them in cold water.

  3. The smoked ribs are boiled in boiling water for 10 minutes and discarded.

  4. The taste of smoking will not be so strong.

  5. Put in a pot, 2 l of water. When it starts to boil, boil the ribs, carrots, thyme, dill, peppercorns and whole onions.

  6. When the carrots are almost penetrated, add the potatoes that have been washed in water.

  7. Also now boil the donuts, sliced ​​celery and sliced ​​garlic.

  8. Boil over medium heat until the potatoes are penetrated.

  9. Smoking releases enough salt.

  10. Taste at the end and, if necessary, add more salt.

  11. Add the horseradish to the vinegar and chopped green parsley.

  12. Serve new potato soup with sana or sour cream, green onions and hot peppers.

  13. We put more horseradish on the plate.

Good appetite !!!!

Tips sites

1

When serving, we added more horseradish and healthy [because it's not as fat as sour cream].

2

The breast mixes well in the soup and is not as sour as yogurt.

3

Smoking releases enough salt.

4

Taste at the end and, if necessary, add more salt.


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Good morning.
Vegetable soup
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Curcan tray
Grilled turkey breast
Muscle with BBQ sauce
Grilled pork chop
Pork pulp tray
Sheep pastrami on the tray
Sheep sausages
Tongue with olives
Grilled chicken pulp
Chicken with curry
Chicken with vegetables
Chicken schnitzel
Lion liver
Shrimp
Salau tava
Golden grill
Grilled trout
Serbian rice
Green peas
Spinach
Green beans
Mexican vegetables
Grill vegetables
Steam vegetables
mashed
Natural potatoes
New potatoes
Rustic potatoes
Salads:
Tone
Bulgarian
Caesar
White cabbage
Red cabbage
Cucumbers and donuts in vinegar
Pickles
Sour cabbage
Beetroot with horseradish
Baked peppers
Eggplants
Desert:
Creme brulee
Milk with rice
Tiramisu
Amandine
Sanatina
eclair
Vanilla muffin
Apricot croissants
A beautiful day.

Shura - cooked food

Good morning.
Turkey bags
Vegetable cream soup
Muschiulet sauce BBQ
Pork chop with parmesan
Pork meat with mustard sauce
Tochitura pork
Grilled chicken pulp
Grilled chicken breast
Wings chilly sauce
Bread hammers
Pui Shura
Chicken with gorgonzola
Snitel with sesame
Curcan tray
Shrimp
bream
Trout
perch
Serbian rice
Spinach
Green peas
Green beans
Grill vegetables
Steam vegetables
Mexican vegetables
Sauteed mushrooms
mashed
New potatoes
Potatoes with parmesan
Potato wedges
Salads:
Tone
Bulgarian
Caesar
White cabbage
Red cabbage
Cucumbers and donuts in vinegar
Sour cabbage
Pickles
Beetroot with horseradish
Baked peppers
Desert:
Apricot croissants
Cornlets with cherries
Vanilla muffin
sausage biscuits
A beautiful day.

Shura - cooked food

Good morning.
Vegetable soup
Celery cream soup
Curcan tray
Grilled turkey breast
Muscle with BBQ sauce
Grilled pork chop
Pork pulp tray
Sheep pastrami on the tray
Sheep sausages
Tongue with olives
Grilled chicken pulp
Chicken with curry
Chicken with vegetables
Chicken schnitzel
Lion liver
Shrimp
Salau tava
Golden grill
Grilled trout
Serbian rice
Green peas
Spinach
Green beans
Mexican vegetables
Grill vegetables
Steam vegetables
mashed
Natural potatoes
New potatoes
Rustic potatoes
Salads:
Tone
Bulgarian
Caesar
White cabbage
Red cabbage
Cucumbers and donuts in vinegar
Pickles
Sour cabbage
Beetroot with horseradish
Baked peppers
Eggplants
Desert:
Creme brulee
Milk with rice
Tiramisu
Amandine
Sanatina
eclair
Vanilla muffin
Apricot croissants
A beautiful day.

Shura - cooked food

Good morning.
Greek style chicken soup
Potato cream soup with bacon
Turkey on the tray
Grilled turkey breast
Pork pulp on the tray
Chop with game sauce
Pork tenderloin with BBQ sauce
Spicy pork pan
Grilled chicken pulp
Spicy chicken
Chicken with gorgonzola
Chicken schnitzel with sesame
Duck legs with orange
Shrimp
Trout
bream
perch
Spinach
Green peas
Rice with cranberries
Green beans
Sauteed mushrooms
Grill vegetables
Steam vegetables
mashed
New potatoes
Rustic potatoes
Potatoes with telemea
Salads:
Shrimp
Tone
Bulgarian
Caesar
Caprese
White cabbage
Red cabbage
Cucumbers and donuts in vinegar
Pickles
Sour cabbage
Beetroot with horseradish
Adrei baked
Eggplants
Desert:
Amandine
Creme brulee
Milk with rice
Tiramisu
eclair
Apricot croissants
sausage biscuits
Lemon check
Vanilla muffins
A beautiful day.


PIG SOUP WITH HREAN

Fancy a hot, strong-tasting soup? Try our pork soup! Horseradish will make you sweat and ask for another portion!

Ingredient:
500 g pork breast
3 potatoes
2 carrots
an onion
a celery
100 g frozen peas
½ parsley link
200 g of noodles
a tablespoon of oil
300 ml of cabbage juice

► Preparation:
1. Finely chop the onion, sliced ​​carrots and celery root and sauté in oil. Add the diced pork breast and then pour a liter of water. Let it boil for 15 minutes. After this time, add the diced potatoes and the frozen peas.
2. When the potatoes are cooked, add the noodles and cabbage juice and add more water.
3. After everything has boiled, add the finely chopped parsley, remove from the heat and cover with a lid for 10 minutes. Serve with grated horseradish and cream.


Peel and chop the onion, then put it in oil for 2-3 minutes, add the finely chopped bacon and cook for another 2 minutes.

Then the diced potatoes, chopped celery and pepper, carrots and beets given through a large grater. Fill with water (about (1,750 ml), salt to taste and cook until vegetables are done (20 minutes).

Put the tomato paste, then the boiled borscht and beaten eggs, continue cooking for another 5 minutes and we can put out the fire. Add the chopped larch and the soup is ready.

We can also serve it with sour cream, it is delicious. For those who want a fasting option, they can remove the bacon, and the eggs can be replaced with homeless noodles. Good job and good appetite!

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New horseradish potato soup - Recipes

2 carps (each of about 1 kg)
1 tablespoon paprika
1 teaspoon Eros Pista cream or hot cream Piros Arany Univer
salt
1-2 pieces of potatoes
6-7 pieces of onion

The fish is cleaned and the bones are removed. The skin is peeled, then the fish meat is cut into 1.5 cm cubes, like stew meat. Rub well with the paprika, Eros Pista and a teaspoon of salt. If milk or caviar has been found in the fish, they are set aside. Cover to cool.

Peel the vegetables, cut the potatoes into cubes, onion into thin slices, and boil in 2.5 liters of water. The bones and the cleaned head (make sure that the bitter tooth is removed!) Are added to the water with vegetables, salt with a spoonful of salt and let it boil.

When it has boiled, cover leaving a small slit, and simmer for 1.5-2 hours. Optionally, you can add a bouquet of parsley leaves, a tomato, a pepper or a core of pepper.

Remove from the heat, strain, pass the onion and potatoes through a sieve and add to the strained juice. Remove the meat from the bones and head, and - after they have cooled a little - put the meat through a sieve.

The thick juice thus obtained is boiled, when it is boiled, milk or caviar and marinated fish cubes are added, and it is boiled for another 5-6 minutes. If necessary, add more salt, and finally you can add Eros Pista cream to make it even faster.

Fish soup can also be prepared in a cauldron. For this, the juice is prepared from the head and tail of the fish, strained (or passed through a sieve). The body of the fish is cut into slices, thus obtaining horseshoe-shaped slices, they are boiled in juice. The famous Baja fish soup is prepared in a similar way, it becomes special due to the "match" noodles that are cooked in the soup. "Matches" are cuts with eggs that are cut exactly to the shape and size of matchsticks.

The preparation of fish soup requires a lot of time and a lot of effort, for this reason it is advisable to prepare the juice in larger quantities, and to freeze it in portions.

Those who have an aversion to cleaning fish, can buy separately cleaned fish fillets, bones and head, possibly caviar and milk. Thus the soup will cost a little more, but it is much easier to prepare.

Many are firmly convinced that fish soup is true only if it is prepared from several varieties of fish. The noblest are cleaned like carp, and the spicy meat is set aside. Small fish - e.g. dwarf sleeps - after being cleaned, they are boiled whole in soup, then passed through a sieve.

The following Univer products were used in the preparation: Eros Pista cream or Piros Arany hot cream.


1. Mix the paprika, pepper, salt and rosemary spices with a tablespoon of oil. Rub and massage the wings with this chew until well greased. Cover the dish with wings and leave it in the fridge for half an hour.

2. Bake the wings on the grill pan until nicely browned on both sides. We put the horseradish root on the small grater and put the horseradish in a jar. We add enough vinegar to soak the horseradish but not to drown it. Add a pinch of salt and add the two tablespoons of cream. Mix well with a teaspoon in a jar until smooth and becomes a paste. Commercial horseradish can also be used, but it is less potent. On a larger plate or plate, make a horseradish bed with a spoon and place the wings on top.

For potatoes:

  • 1 kg smaller new potatoes
  • 3 cloves of garlic
  • 2 cloves green garlic
  • 3rd gr butter
  • parsley
  • pepper, salt, oil

Peel a squash, grate it and squeeze the juice. Fry them in a hot pan with two tablespoons of oil until they catch a little crust. The pan should be with a metal tail or removable, so it can be put in the oven. After they have browned, we put the 3 uncooked but crushed garlic cloves and the butter. Add a glass of water, add a pinch of pepper and a pinch of salt and bake for 30 minutes. We try the potatoes with a fork to check if they are done. Place the chopped green garlic and chopped parsley over the baked browned potatoes.

For tomato salsa:

  • 4-5 tomatoes
  • 1 bunch parsley
  • 2 cloves of garlic
  • 1 hot pepper
  • 1 onion
  • lemon juice
  • pepper, salt, olive oil

We cut the tomatoes into smaller cubes. Chop the hot pepper - each one puts more or less, according to preferences and the green parsley. We chop the onion from the knife, as small as possible. Put the tomatoes, peppers, onions and parsley in a bowl. We prepare a sauce of 2 tablespoons of olive oil, lemon juice, ground pepper, salt and the two cloves of garlic put on the grater. Homogenize the sauce, put it in a bowl over the tomatoes and mix.


HUNGARIAN PORK SOUP WITH HREAN & # 8211 TORMA

This recipe is prepared especially when the pig is slaughtered, but also in any other period of winter in the Covasna-Harghita area. If you like horseradish, it's worth a try.

INGREDIENT:

approx. 1 kg finely grated carrots

1 cup 250 ml filled with grated horseradish or more

2-3 l of sauerkraut juice

Heat the grated carrot in its own juice, add the meat and let it simmer until the meat changes color, then cover with water only to the level of the meat and add the whole onion. Let it simmer until the meat is cooked.

Add the pork brain, then pour 2 liters of cabbage juice. At the end, put the grated horseradish, mix and let it boil for another 10-15 minutes. During this time we taste and add salt, cabbage juice or horseradish if needed.


The meat is boiled in cold salted water. In the meantime, the roots are being prepared. It is cleaned, washed, finely chopped onions, celery, parsley and carrots into cubes - I like symmetrically cut vegetables and greens, in soup, and necessarily everything on the plate I claim to fit in the spoon. When the fire pot starts to boil, carefully remove the foam a few times. When the foam does not form so abundantly, add the roots. Bring to a boil over low heat, if the soup boils with large boils it will be cloudy.

Prepare the rest of the vegetables - 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.

They fit very well white cabbage, peas, gulia, but, why not, even zucchini.

When the roots are half cooked (begin to soften) add the cauliflower, peppers and green beans. Check the degree of cooking of the meat and when the fork enters it easily, remove it and let it cool a little. Cut into cubes as symmetrical as possible (for appearance) and add to the boiling juice.

Check how cooked the vegetables are and when they are almost done, add the potatoes. After they have boiled, put the skinless tomatoes, cut into cubes (and possibly 1-2 tablespoons of broth, to taste). Bring to the boil for 2-3 minutes and remove from the heat. Prepare the greens. Wash and finely chop the larch, sprinkle on top and fill the kitchen with flavors.


Necessary right bibilica soup with egg:

  • 1 biblical
  • 1 large onion
  • 2 carrots
  • 1 parsnip
  • 1 small celery
  • 1 parsley root
  • 1 bell pepper
  • 200 gr homemade broth or diced tomatoes
  • 1 bunch of fresh parsley and a few sprigs of larch
  • 1 egg plus a tablespoon of corn
  • salt, pepper, dried thyme (optional)

We wash and take good care of the bible, removing the remains of feathers and down (my pussy was made of weft and required this operation), after which we cut it into pieces. Put all the meat in a pot, including the head and claws, and cover it with 5 liters of cold water. We put it to boil, over medium heat. As the foam appears, remove it with a thick strainer or a spoon. Let the biblilla boil until, sticking a fork in the meat, we find that it has lost its resistance and has frozen.

We clean and chop all the vegetables: onion, carrot, celery, parsnip, parsley root, pepper. We put them all in one, in our soup. You may be wondering why I struggle with so many roots, but if you do a soup chemistry experiment with and without the triplet of celery, parsley and parsley, you will notice the differences. Due to the roots, I have long given up the use of vegeta or other flavor enhancers. Add the broth or finely chopped fresh tomatoes. Let it simmer until the vegetables are cooked through.

We break an egg in a bowl, put a spoonful of cornstarch on it and give it a pinch of salt. We beat it with a fork to homogenize. We can put a hot soup polish on it or put it directly in the pot, it doesn't matter. We taste the soup and season it with salt. Sprinkle with freshly ground pepper powder and season with chopped parsley. In cool weather, bibilica soup goes great with grated horseradish in vinegar, a combination that makes you feel great. If you prefer a more sour soup, cabbage juice or borscht will bring you great satisfaction.


- 1/2 kg of new potatoes
- 2 large carrots
- green beans
- 1 medium onion
- 1 lg of olive oil
- salt
- pepper
- parsley (optional)

Difficulty: easy & middot Preparation time: 40 min & middot Nr. servings: 6

Start by peeling the potatoes and bring them to a boil together with the chopped carrot and 3 liters of water. Potatoes and carrots are harder to boil, so start with them! After about 15 minutes of boiling, add the onion, green beans and season the composition to taste. Add a little oil for more flavor. After stopping the heat, add a bunch of finely chopped parsley.

Depending on your preferences, you can add borscht, but also sm & acircnt & acircnă.



Comments:

  1. Galileo

    similar is there anything?

  2. Tekus

    well, as they say, time erases error and polishes the truth

  3. Aubry

    your sentence is brilliant

  4. Mazugor

    It is the convention, neither it is bigger, nor less

  5. Kinsley

    the incomparable topic, it is very interesting to me :)

  6. Cheveyo

    This is the simply excellent idea



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