Spring soup

Now that the greens have appeared and that I have been without my husband at home for a week, I have allowed myself to make a soup from all the greens I found.

  • 500 gr spinach
  • 1 piece of lettuce
  • 5 green onion threads
  • 1 link parsley
  • 1 leg marar
  • 1 leg leustean
  • 5-6 cloves of garlic
  • 1 pinch of pepper knife
  • salt
  • 2l apa
  • 2l is used
  • 20 ml oil

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Spring soup:

In a pot put 2 l of water and put on the fire to boil. Green onions and parsley, dill and larch chop finely. When the water starts to boil add green onions, let it boil for a while then add the spinach. , lettuce. Meanwhile, finely chop the garlic and fry in a little oil. Put the hardened garlic in the pot.

Add the syrup and let it boil for a few more minutes. Add salt and pepper, then add the rest of the greens. Add another boil and turn off the heat.

Tips sites

1

used = squeezed fatty whey from the house; whey left over from the urda


Finely chop the green onion (or red onion) on a wooden chopper, place it in the bowl in which we are going to cook the whole soup, it can be the soup bowl for the table service, a glass bowl, or any other suitable dish. the size and the intention to serve the soup come back and I tell you that it is good to avoid metal dishes!). Put over the onion a teaspoon of bee honey, a tablespoon of oil, pepper, paprika and mix everything with pleasure, either with a wooden spoon or by hand, until the onion becomes translucent. We then chop in order (it is good to take this into account !, we found in the experiments that the tastes develop more truly, meaning we will have the same taste perceptions as if the soup had been made by boiling, or maybe even better said, it will look perfectly like what the memory of our taste knows), parsley - which we put over the onion and mix, then the larch, and mix it, dill, loboda, sorrel (or stevia) and finally the salad, which is more it is better to break it into small pieces than to cut it (if we cut it, we can get an imitation of noodles, but then we add it at the end). We mix them all and put the milk on top (or the sweet borscht - and then we can serve it with sour cream). The soup is ready and can be served immediately! If we leave it for a few hours, it gets even better! At a temperature between 6 and 14 degrees, it can be kept quiet for two days. The borscht version, even more! But I guarantee it will not last that long, not for technical reasons, but simply because it is very good!


This soup can become another, if we make it, in a different way, from spinach, stevia and salad or salad and nettles, and in this variant instead of onion we will put green garlic. If we do not have milk or sweet borscht, we can very well replace them with whipped milk, if it is more fluid, or cabbage juice, if it is not very salty.

Place in a three-liter jar three handfuls of wheat bran, a handful of corn, a sprig of thyme, a few peppercorns, pour cold water over all this, not hot, so keep the whole B vitamin complex in the bran, which are extracted in cold water and not destroyed by boiled water, this borscht is already good after at least 21 hours, and we call it sweet from 30 hours onwards, it becomes sour.

It is served like any other soup we used to have until yesterday! It's time to give ourselves extra joy at the table, so we can choose the colored bowls or soup cups, made of ceramic. It is possible, with a special effect, to add a little Telemea cheese, grated, if we want an extra salty taste. Sprinkle on top, in the bowl we serve. We can match it with hot peppers or sour cream, being free to enjoy all tastes, and especially it can be with a supplement, because it does NOT FAT, as for the body, it will enjoy all the cells, not only the taste buds!


Finely chop the green onion (or red onion) on a wooden chopper, place it in the bowl in which we are going to cook the whole soup, it can be the soup bowl for the table service, a glass bowl, or any other suitable dish. the size and the intention to serve the soup come back and I tell you that it is good to avoid metal dishes!). Put over the onion a teaspoon of bee honey, a tablespoon of oil, pepper, paprika and mix everything with pleasure, either with a wooden spoon or by hand, until the onion becomes translucent. We then chop in order (it is good to take this into account !, we found in the experiments that the tastes develop more truly, meaning we will have the same taste perceptions as if the soup had been made by boiling, or maybe even better said, it will look perfectly like what the memory of our taste knows), parsley - which we put over the onion and mix, then the larch, and mix it, dill, loboda, sorrel (or stevia) and finally the salad, which is more it is better to break it into small pieces than to cut it (if we cut it, we can get an imitation of noodles, but then we add it at the end). We mix them all and put the milk on top (or the sweet borscht - and then we can serve it with sour cream). The soup is ready and can be served immediately! If we leave it for a few hours, it gets even better! At a temperature between 6 and 14 degrees, it can be kept quiet for two days. The borscht version, even more! But I guarantee it will not last that long, not for technical reasons, but simply because it is very good!


This soup can become another, if we make it, in a different way, from spinach, stevia and salad or salad and nettles, and in this variant instead of onion we will put green garlic. If we do not have milk or sweet borscht, we can very well replace them with whipped milk, if it is more fluid, or cabbage juice, if it is not very salty.

Place in a three-liter jar three handfuls of wheat bran, a handful of corn, a sprig of thyme, a few peppercorns, pour cold water over all this, not hot, so keep the whole B vitamin complex in the bran, which are extracted in cold water and not destroyed by boiled water, this borscht is already good after at least 21 hours, and we call it sweet from 30 hours onwards, it becomes sour.

It is served like any other soup we used to have until yesterday! It's time to give ourselves extra joy at the table, so we can choose the colored bowls or soup cups, made of ceramic. It is possible, with a special effect, to add a little Telemea cheese, grated, if we want an extra salty taste. Sprinkle on top, in the bowl we serve. We can match it with hot peppers or sour cream, being free to enjoy all tastes, and especially it can be with a supplement, because it does NOT FAT, as for the body, it will enjoy all the cells, not only the taste buds!


Recommendations for you and your home

Slow Cooker 6.0L DuraCeramic Sautéed

Oven bowl, lid, ceramic, 2.17L, red

Frying pan, enameled cast iron, round, 25cm, red

Your dishes are very good, now I'm waiting for an autumn soup, congratulations for everything you've prepared so far.


Method of preparation

Spring soup with vegetables

Peel and wash the peppers, onions, carrots, potatoes and roots. Carrots and roots

Peasant soup with pork and spring vegetables

In a pot, boil the meat in 3 liters of water. When it is almost cooked, add the chopped carrots


Method of preparation

Spring soup with vegetables

Peel and wash the peppers, onions, carrots, potatoes and roots. Carrots and roots

Peasant soup with pork and spring vegetables

In a pot, boil the meat in 3 liters of water. When it is almost cooked, add the chopped carrots


Spring delicacy: Nettle soup like grandma's

If spring has come, we offer you the tastiest nettle soup you've ever eaten. Nettles are among the plants that can be prepared in this season of rebirth, and nettle soup is a true miracle of spring. Loved ones will be amazed by the delicious taste that this dish will have. Keep an eye on us and find out how easy it is to cook this spring delicacy.

Ingredient

  • 0.5 kg of nettles
  • 1 onion
  • 1 bell pepper
  • 1 tablespoon rice
  • 1 jar of tomatoes & icircn broth
  • larch, pepper, salt
  • 2 medium potatoes
  • 2 large carrots

How to prepare

Most of all, we prepare our ingredients in order to move quickly. For a start, wash the nettles and other vegetables very well, which you will optionally put in the soup. After you have washed them well, well, chop the vegetables finely stainless steel knife from the set of knives with support that & icircl you can find at a super price of only 149 lei.

After you have cut the vegetables, put them in a fairly large pot and add water, salt and pepper and let them boil until you notice that the vegetables are almost cooked. We & icircti propose Gourmet Pot 7.6 L, a perfect pot for preparing soups, which also has an interior gradation.

Add the tomatoes & icircn broth, the larch and let it boil for another ten minutes, then add the preheated & icircn borscht. When it starts to boil, you can add a little noodles. You and all your loved ones can serve it with some red onions or green onions.


Method of preparation

Peel and wash the peppers, onions, carrots, potatoes and roots. Carrots and roots are given on the small grater. The leeks are cut into cubes, the onion is finely chopped, the potatoes are cut into cubes.

Fry the vegetables in a 3 l pot for soup, add a little oil, then fill with water and bring to the boil. When it starts to boil, add a tablespoon of rice.

When the vegetables are cooked, add the mashed tomatoes, add the cabbage juice to taste, then let it boil for a while. & Icircntr a bowl, beat an egg well and thin with soup, then add & icircn soup.

Take the fire and sprinkle greens to taste.

If you liked my recipe, you can also find it on my blog:

Peasant soup with pork and spring vegetables

In a pot, boil the meat in 3 liters of water. When it is almost cooked, add the chopped carrots


Chop the onion and start to fry it in a few tablespoons of olive oil, in the pot in which you make the soup.

Heat the vegetable stock in another pot. Here is the recipe for VEGETABLE STOCK.

Peel and dice the potatoes. Place the onion over it when it becomes translucent and add the vegetable stock. Simmer over low heat until the potatoes are soft, about 30 minutes. Add the tomato juice with the peppers, season with salt and pepper and cook for a few more minutes. Turn off the heat, add the chopped larch and cover.

If you do not have stock, put the pieces of celery and carrots to boil with the potatoes, cover with water and remove at the end (you can leave them in the soup but we do not make vegetable borscht, we want a strong taste of tomatoes and potatoes.