1. Tomato soup
My husband says tomato soup and I say tomato soup. We chased each other like that for a long time until I did a little research, to see who was right, hoping that it was me, but I was wrong. The way I most often make it is soup and my husband is right about it (am I the first woman to tell my wife she is right? :)) Now what's the difference? Tomato soup is prepared only from tomato juice, water, and spices with noodles for soup, Tarana, dumplings, and the like, and the soup is prepared with stewed onions, carrots, white greens ... and someone puts a little rice, of course, with pasta. So… this is soup.
Ingredients for 4 people:
700 ml of tomato juice
500 ml of water
1 tablespoon dry spice
50 ml of oil
a little salt, pepper, and sugar
pasta of your choice (noodles thinner or thicker, Tarana, fleece, dumplings ()
Preparation:
Mix tomato juice and water, add dry spice and oil.
Season with a pinch or two, add a pinch again or two peppers and one pinch of sugar.
Wait for it to boil and then cook the pasta.
Just put the noodles (thin) in the soup and put out the fire, it should not boil so that they do not boil, if you put it thicker, as well as cook the ram for 3 minutes and then remove from the heat, it takes 10 minutes for semolina dumplings and then stand for another 10 minutes.
Finally, add the primrose leaf as desired and serve warm.
Pleasant.
2. Veal soup
Soups should be prepared as often as possible because, in addition to strengthening the body, they are also great for the digestive system. In our country, soup is mandatory at least once a week as an integral part of the weekly lunch, and we try to add it "during the week". In winter, they are great for warming up, and in summer, they strengthen and nourish the body. As veal is not so cheap, I don't often prepare it like chicken, but whenever I have some bone and fat left when I buy a veal neck, I also use it for soup, and sometimes there is a hollow bone or some quarrelsome "in action". The last in a series of soups were just kind of mixed, little by little, and it was very tasty.
Components:
1 bunch of greens (a few carrots, parsnips, root, and parsley leaf)
a piece of celery and a piece of celery
1 onion
1 tablespoon dry spice
teaspoon of sugar
teaspoon of salt
veal bones, fat, leftovers, any meat with fat, absolutely anything can be used, so you can put whatever and everything you have
Preparation:
The preparation is very simple.
Wash the meat and bones and place it in a deeper pot.
Add dry spice, pour water and bring to a boil.
When it boils, reduce the heat a little and remove the foam with a spoon.
Then add the peeled carrot, parsnip, parsley root, celery, kohlrabi, and parsley leaf.
Add salt and sugar and let it boil again and reduce the heat to a slow boil.
Just to "let the bubbles".
Cook the soup like this for about 2 hours.
The soup must boil slowly so that it is not cloudy but nicely clear.
After 2 hours, strain, add spices to taste, if necessary add salt and return to the heat to boil, then cook the cuttings or dumplings, stains….
Or serve the pasta separately and serve with the strained soup, as desired.
If there are pieces of meat, remove from the bones and add to the soup or serve separately.
Usually, when the meat is a little fine, I chop it and put it back in the soup, so we have lunch together.
Pleasant.
3. Cream soup with primrose
If you want a quick soup, and you have only a few ingredients, we usually have primrose, whether it is fresh or dried, you can always make this one. It is very easy and simple to prepare and enjoy.
Components:
2 tablespoons flour
1 tablespoon butter
4 tablespoons olive oil
400 ml of milk
400 ml of water
1 onion
1 bunch of primrose leaves (2 tablespoons dried primrose)
dry spice, salt, and pepper
Preparation:
Put butter and oil in the sherpa and when it melts and heats, add finely chopped onion to fry a little.
When it becomes glassy and almost fried, add flour and mix until the flour becomes light yellow, being careful not to burn it.
Then pour the milk in a stream and mix, then water, all with stirring.
Then add the primrose, a spoonful of dry spice, and a little pepper (to taste)
Boil for 2-3 minutes, then remove from the heat, try and, if necessary, add salt and pepper to taste.
Serve warm.
Pleasant.
4. Vegetable soup with dumplings
A simple and quick soup, especially if you have frozen vegetables that you will just shake out and whisk the dumplings. Soup in a hurry to warm up when you come home from work on cold days.
Components:
400 g of mixed vegetables (vegetables can be the one for Russian salad, can be with sweet corn, minestrone vegetables, baby mix, Mediterranean, whatever you want to try or already like, you can also chop fresh vegetables if you have time). I chose the minestrone mixture because it also contains broccoli, cauliflower, corn, green beans, carrots, potatoes, parsnips and primroses, celery, peas, and chopped leeks.
1 tablespoon dry spice
1-2 tablespoons ajvar (I was a skeptic but it's great)
a pinch of pepper
2 eggs
120 g of semolina
1 teaspoon sugar
1 teaspoon salt
Preparation:
Pour 2 liters of water into the sherpa and shake the vegetable mixture.
Cook until the vegetables are cooked and soft, then add ajvar, dry Palin, half a teaspoon of salt, and stir.
If it is necessary to add water because the dumplings will absorb water while they are cooking so that you do not get too thick.
Beat eggs with semolina and add half a teaspoon of salt.
Leave to stand for 10 minutes.
Put a spoon in the boiling soup to heat it, then take out the dumplings.
Leave to cook on medium heat for 10 minutes.
Remove from heat and cover for 5 minutes.
If you estimate that there is a little soup, add hot water and wait for it to boil again, then remove.
When it stands for 5 minutes, the soup is ready to serve.
Pleasant.
5. Vegetable cream soup
The ideal soup to warm up these winter days and to cleanse the body of the fat that has accumulated during the holidays. Great mixture of vegetables and refreshing taste.
Components:
As for the ingredients, you can buy a frozen mix for minestrone soup or make your own mix from:
50 g of carrots
50 g of potatoes
50 g of onion or leek
50 g of parsnips
50 g broccoli
50 g of cauliflower
50 g of green beans
50 g of sweet corn
50 ml of oil
1 egg
2 tablespoons sour cream
1 tablespoon flour
1 tablespoon dry spice
Preparation:
Heat the oil, then add the chopped onion or leek and let it simmer for a while.
If you are using a purchased mix then heat the oil, then shake out the mixture and pour water to soak, add dry spice and let it cook gently with occasional stirring and adding a little water.
If you simmer the onion, after 10 minutes, add the chopped vegetables and pour water to soak and add the spice, then let it cook over medium heat, adding water.
When the vegetables are cooked, make sure there is enough water.
You need about a liter and a half. All together with vegetables to be about 2l.
Beat the egg with the sour cream, add the flour and a little cold water and make everything round.
Remove the soup from the heat, stir in the stirred mixture, and return to the heat to boil a little more, 5 minutes gently.
Remove from the heat and try, if necessary, add salt, sprinkle with parsley leaves, and serve.
Pleasant.