The first time I soaked the beans in the evening. I cleaned the vegetables, onions, peppers, then I washed them well, then I chopped them, the larch and dill leaves I washed and chopped them. I put the beans in the pot, I added enough water to cover it, I let it boil for a while, then I changed the water (because I had red beans I changed it three times).
Halfway through the cooking time I added the chopped vegetables, thyme, a chopped onion, bay leaf, I added salt, pepper and vegeta. In a pan I put the oil, a chopped onion and 50 ml of water and let it cook well. I added the paprika, then I added it to the soup. In a bowl I put 300 gr of flour, a little salt, 2 tablespoons of oil, 1 egg and in addition the water it contains to make a slightly thicker dough to be able to shape the dumplings (wine rolled by hand on a board). We place them on a tray and then boil them in bean soup.
Let it boil for about 8-10 minutes (when it rises above we can take them out)
They don't need to be greased anymore because I boiled them when the soup was finished. Remove the dumplings, add the broth (vinegar to taste) and season with larch and green dill.
Good appetite !
Bean soup with dumplings - Recipes
300 g minced chicken or pork with beef
80g long grain rice
spices (salt, pepper, parsley and green dill)
1 slice of celery
5 pieces green beans
lemon juice / 250ml borscht
2 1 / 2l plain water
spices (salt, pepper, green parsley, larch) to taste
If you add the soup with a little borscht, now add it to the pot and leave the soup on the fire until it boils.
Culinary recipes for all tastes that can be made by beginners and advanced in food preparation.
Beans with autumn sponges
How to make beans with autumn sponges, the recipe for beans with autumn sponges
400 g dry white beans, 800 g autumn sponges-jute or ghebe, 1 red onion, 1 bell pepper, 2 tomatoes, 100 ml oil, 1 tablespoon dried thyme or 1 bunch of green thyme, salt, pepper
Boil the soaked beans, overnight, change the boiling water two or three times with another hot water. When the beans have boiled, drain the water. Clean the sponges and vegetables, cut them into cubes, slices, slices, as you like.
Heat them in oil, with salt and pepper and when they have softened, put them over the beans. Stir, add chopped thyme, salt and pepper if needed and serve hot or cold, as desired.
Ever since I was with my dad's goats, I've discovered it too. goat soup. Don't think that "GRACE" would have helped me :))), my mother Ica taught me, after which I suffer like a dog. At this hour, she is somewhere above the ocean, waiting to land in Atlanta, with her real children. And I already miss her, I cried on Friday night, and yesterday morning when I woke up and saw the yard empty and sad and honest, I'm a bit haunted even now, so I say let's move on to the soup.
I took out some goat ribs, tail and two more pieces of bone-in meat from the freezer and boiled them in cold water with a little salt. Gather the foam until it doesn't come out at all - boil over medium to low heat, not over high heat :)
While the meat was boiling, I cleaned a large onion, 2 carrots and a quarter of celery (it was very large). I washed them, put them on the large grater, and when the meat was cooked, I added the vegetables to the pot and let them boil. During this time, I peeled about 4 suitable tomatoes and cut them into cubes. I put them in the soup when the roots were cooked. After 10 minutes, I added 750 ml of borscht (to my 3-4 liter pot, I have no idea how much it has :))) and finely chopped larch stalks. I seasoned to my taste - you can put vegeta, maggi. I agree with them). I made a small fire and threw in the pot 2 beaten eggs as for the omelet (only lightly). After 3 minutes I put out the fire, added a healthy hand of chopped larch and put the lid on. The clear rule is that no one should lift it for 10-15 minutes :)
You can make this soup with whatever meat you want, I made it with beef, fish, lamb and now with goat. I would also try it with pork, let's see if it comes out :)
I wish you so much lust.
Label: bean soup
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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pies, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.
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