So cook the Ukrainian borsch with donuts. Why soup? Well, firstly, it is good at any time of year, but in winter, in the cold, the richness of a plate, hot borscht is simply irreplaceable.
It is known that Ukrainian borscht (with donuts or without does not matter), every woman is preparing its own way. Classics of the genre - a soup, which is cooked in meat broth. It is best to use for this purpose bacon. However, here too there are lots of options. Someone is sure to add beans, someone runs the bacon, mashed with pepper and garlic - in a word, the number of prescriptions nemerenoe.
How to be a vegetarian if the classic soup with meat does not fit into their concept of life? And in the life of people who are not really thinking as to whether moral or not to eat our little brothers, there are moments of vegetarianism - the posts, for example. Christmas is over, is not far off Lent (pre-Easter). It seems that the vegetarian soup can adequately decorate a Lenten menu.
beet (2-3 pieces, depending on size)
cabbage (300-400 grams)
tomato paste (best to use tomatoes - fresh in summer and in winter, canned in its own juice)
vegetable oil (3-4 tablespoons)
bay leaf, garlic, herbs
Vegetable Wash, peel. Beets and carrots grate, chop the cabbage finely, the onion cut into cubes. In a frying pan pour a little vegetable oil and put the grated beets, drizzle with lemon juice and simmer, covered for 10-15 minutes, stirring occasionally. Add the tomato paste (or tomatoes) and stew 5 minutes more.
In a saucepan with a thick bottom pour oil, warm up and put pepper, bay leaf, onion, carrots and lightly fry. Add the cabbage, stir and a little put out. Pour boiling water passaged vegetables, salt to taste and let simmer on low heat for about 10 minutes Add the beets with tomato paste and cook until ready. At the end, add the mashed garlic, parsley, bay leaf.
Before serving, add sour cream. Vegans and those who hold the post, do not put cream. Serve with donuts and garlic.
According to all the tasters, soup, prepared in this manner has excellent taste and no worse than cooked in meat broth.
700 grams of flour (500 for making sourdough, 200 for kneading)
50 grams of fresh yeast
50 grams sugar
50 grams of vegetable oil
a pinch of salt
The small amount of the warmed milk to dissolve the yeast and sugar and put in a warm place 20 minutes 500 grams of flour sift, add salt, vegetable oil, milk, yeast mixture and knead the dough. Cover the container with a clean cloth and put in a warm place. Ascended the dough a few times obmyat.
Share on board and knead thoroughly, podsypaya flour. It must be flexible (but steep), and keep up with the rest. Roll into small balls and arrange on a sheet, laid by waxed paper. Give rasstoyatsya, brush with beaten egg yolk and bake in the oven, preheated to 180 degrees. Bake until done - about 30-35 minutes.
Grind the garlic with the salt, a few drops of lemon juice and vegetable oil, you can add fresh herbs. Serve with dumplings.
Notes to the recipe:
If desired, you can add bean soup. It is necessary to soak for 6-8 hours and then cook until tender. Beans cooked on low heat without the lid. Lazy housewife can use canned beans, it turns out very tasty, too.
Taste borscht is directly dependent on the quality of vegetables. Very often brings beets - ideally it should be sweet. If the vegetables are poor, it is necessary to balance the flavors, for example, add the sugar.
As you can see, in this recipe are no potatoes. Traditional Ukrainian borscht recipe with donuts involves the use of the root crop.
Vegans can use for cooking pampushek not milk, and plain water.
Instead pampushek can be fed rye bread, the dried toasted with garlic and a slice of bacon (optional).
Cook with pleasure! Bon Appetit!
Talk about soups. In various national cuisines this dish takes its strictly definite place. For example, in Western Europe, soups, of course, prepared, but they do not take pride of place in this ranking, in Slavic cuisine, in Russian in particular. Maybe blame the harsh climate, long cold winters but hot soup in our latitudes the number one food. In most families to a question, be sure you eat soup every day, you will be answered in the affirmative. And if children are involved, the issue is not discussed. And adults often do not think without a hot lunch first course.
What is so good soups that we eat them every day, and yet they are not stale? It is very rewarding dish, so to speak: substitute one ingredient other - and got a completely new dish. So that they can be prepared frequently and thus not repeated. And since our goal is to recipes to take advantage of not only housewives who have the opportunity to spend a lot of time to prepare culinary delights, but also work, employment of women, then below you will find a simple soups every day. Their preparation does not require much time, money, they are useful and generally low-calorie. In short, we are going to cook the soup.
Cream of broccoli with croutons
300-400 grams of broccoli
little white roots,
bay leaf, black pepper and sweet peas, any spices you like
salt and pepper to taste
sour cream, fresh herbs for decoration, garlic
a few slices of loaf, baguette (any white bread).
Onions, carrots, leeks and roots cleaned and coarsely chop. In a saucepan with a thick bottom pour olive oil, put Lavrushka and all the spices that you prefer and quickly fry. Then add the onions, carrots, leeks, roots and continue to sauté. When the vegetables browns, pour boiling vegetable broth and bring to a boil the contents of the pan. Add the sliced potatoes and continue to cook the soup over low heat. At the end put the broccoli into florets parsed, add salt to taste, a little lemon juice and simmer for about 10 minutes giving shift the vegetables in a blender and blend into a homogeneous mass, diluted broth to desired consistency.
Pour on plates, each put a spoonful of sour cream, sprinkle with olive oil and garnish with parsley leaf or sprig of dill and sprinkle with croutons.
White bread cut into cubes and dry in a pan, pre-lubricated sliced clove of garlic.
Notes to the recipe:
The recipe uses vegetable broth. It is not a prerequisite. It is acceptable to simply pour the prepared vegetables with boiling water. Of course, the tasty broth. Below will be given a recipe of its preparation.
The same principle can be prepared and other soups: pumpkin, zucchini, cauliflower. The ingredients can be varied to your liking.
How to cook vegetable broth:
several white roots (parsley, celery, parsnip)
bay leaf, black pepper and fragrant, other spices
Vegetable Wash, peel, cut into fairly large pieces, with onion peel is better not to shoot. Cover with cold water and simmer until vegetables are tender.
Use for the preparation of different soups, cereals, risotto. The broth can be frozen in small portions, and then applied as needed. It is very convenient for working women.
Soup with mushrooms and oatmeal
300-400 grams of mushrooms (you can use any other mushrooms: oyster, white, yellow boletus, shiitake)
3-4 tablespoons of oatmeal (or oatmeal)
salt, pepper, bay leaf
Mushrooms Wash, peel and cut into slices. Share on dry heated pan and fry, stirring constantly until, until all the liquid has evaporated, isolated fungi. Drizzle the mushrooms with olive oil, add some chopped onion and grated carrot, fry all together, season with salt and pepper and leave under cover. In a saucepan with a thick bottom pour a few tablespoons of olive oil, to throw a bay leaf, pepper and other spices, lightly fried, add the onions and carrots. By passerovannym vegetables and add chopped peeled potatoes and pour all this beauty boiling water (or vegetable broth). After 10 minutes after the soup boil, add the prepared mushrooms and oatmeal.
Just before the end of soup put in on a fine grater grated processed cheese and boil for 2-3 minutes until it is completely dissolved. Add salt to taste. Before serving, sprinkle with chopped herbs.
Notes to the recipe:
Roasting mushrooms on a dry frying pan helps to preserve the taste and smell of the mushroom.
This soup can be submitted toast with cheese and onions.
How to prepare croutons:
Any hard cheese grate, chop the onion finely. Mix everything. Baguette cut, a little grease, add a few drops of hot sauce (for example, satsibeli), top with cheese and onions. Bake in the oven until golden brown.
Soups low-calorie foods, and there are soups that just contribute to weight loss. After sitting for another week on a soup diet can be a good idea to lose weight.
Soup diet №1
We will need:
400 grams of white cabbage
2 large onions
celery (root, stemmed, in the summer, you can add fresh herbs celery)
3-4 tomatoes (in winter you can use the tomatoes, canned in own juice)
3 bell peppers (green)
spices that you prefer
Vegetables, clean, chop, add to the pan and cover with water. Bring to a boil and cook for 15-20 minutes over low heat to the vegetables in the soup reached a degree of softness that you like. It is better to eat it without salt, you can add a little soy sauce.
Soup to eat every day, the more the better. In addition to soup, you can have:
1st day - any fruit except bananas
Day 2 - vegetables (except corn and beans), for dinner you can eat baked potatoes with butter
Day 3 - fruits and vegetables
4th day - fruits, vegetables, including bananas, a glass of low-fat milk
Day 5 - 300-400 grams of boiled or fried grilled beef (can substitute chicken or turkey breast) and 2-3 tomatoes
Day 6 - beef (or chicken / turkey), vegetables, salad of leafy greens
7th day - boiled brown rice, vegetables, juice (no sugar added)
This soup has a strong diuretic effect, in other words, displays the body of excess fluid. If you strictly adhere to the recommendations, in a week of such a diet can get rid of 3-5 kg.
Onions and green chopped and lightly fried in olive oil, add a tablespoon of curry and the same crushed cumin and chopped garlic. A little put out. Add sliced carrots and celery, cabbage (white and colored), tomatoes, stir and pour all the vegetables with water. At the end add the chopped coriander, bay leaf, pepper, ginger, chopped fresh herbs.
Scheme additional power is the same as in the first embodiment.
Dietary fish soup
fish fillets - 300 grams
2 succulent bulbs
half a cup of dry white wine
3 tomatoes (can be canned in its own juice)
salt, pepper, bay leaf
teaspoon of starch
Onion peel and finely chop. In a saucepan pour oil and fry the onion. Add the wine, salt, pepper, bay leaf and fish fillets and put out all together. Pour the fish broth (cook it out of my head, tail and bones with spices and roots), put the chopped tomatoes and bring to a boil. Starch is diluted in wine and pour into the finished soup. Before serving, sprinkle with grated cheese and green onion.
Cook a soup every day and have fun and to eat, and by cooking. Bon Appetit!
We recommend to check the chicken baked in the oven with potatoes