52029 ukrainian zur romanian ciorba soup Recipes

beef preferably with bone (used for stew - cheapest you find - you will discard it!), onion, carrots, parsnip, celery root, tomatoes, red peppers, zur or the juice of 2 lemons, salt, meatballs, minced pork, minced beef, tomato paste, onion diced, spoon rice, salt and pepper, mix of herbs, spoon diced lovage ( harder to find, adds lots of flavor - you can skip it if you do not have it, however it does make a difference), spoon diced parsley, serve it with sour cream

beef or veal stomach (tripe), big garlic head, egg yolks, lovage , salt, pepper, lt vegetable soup (made out of 2 onions, 2 carrots, 2, parsnips ), vinegar, sour-cream, bell pepper (optional), tomato (optional)

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

sunflower oil, ground pork and beef combined, two large potatoes cut into small pieces, onion, chopped finely, carrot, grated, stalk of celery cut in small pieces, including the celery greens (keep separate), a 14 oz can of chopped and peeled tomatoes, strained, set the juice aside, egg, a handful of flour, salt and pepper

oil, onion, garlic clove, heads lettuce (about 2 lbs in all ), lemon juice, water, egg yolk, table cream, parsley, salt and pepper

dried lima beans, cold water, onion, roughly chopped, carrot, peeled and quartered, garlic cloves, crushed, knorr vegetable bouillon cube, butter, onion, finely diced, kosher salt (optional), fresh ground black pepper

condensed cream of broccoli soup or campbell s condensed 98% fat free cream of broccoli soup, milk, shredded mozzarella cheese, garlic powder, ground black pepper, hot cooked elbow pasta, cubed cooked chicken or turkey, frozen peas and carrots, cooked and drained, pepperidge farm herb seasoned stuffing, crushed, grated parmesan cheese, butter or margarine

soup pot & a deep dish skillet, bone-in, skin on chicken breasts, carrots (washed & sliced to about 3/4 thick ), onions (peel skin off & large dice ), head of garlic (clean off outer covering & thick slice the larger cloves), potatoes (washed & cut horizontally in 1/2, then same way into 1/4 s, then large dice), fresh green beans (washed & sliced into bite sized pieces), whole flax seeds, bay leaves, thyme, sage, sea salt, coarse ground black pepper, olive oil

shin beef, soup bone , with marrow, salt, water, tomato, undrained, onion, peeled, quartered, stalk celery, cut up, parsley sprigs, whole black bell peppers, bay leaves, coarsely shredded cabbage (1 lb), thickly sliced pared carrots (4 medium), chopped onion, snipped fresh dill or 3 tsp dried dill, cider vinegar, sugar, julienne beet, undrained, sour cream, snipped fresh dill or dill weed, frozen patty shells, butter or 2 tbsp margarine, coarsely chopped onion, sour cream, coarsely chopped cooked beef, dried dill, salt, pepper, egg yolk, water

sliced bacon, onions, sliced, green bell peppers, hulled and chopped, cabbage , cut into slices, salt & pepper, several sprigs of dill and savory, chopped, qt water, egg yolks, heavy cream (sweet or sour), vinegar

garlic, vegetable oil, olive oil, romanian tenderloins , flank steaks or rib-eye steak, portobello mushrooms, salt and pepper

any white fish fillets, carrots, chopped, parsley, celery root, chopped, green pepper, chopped, butter, mushroom soup mix (or flour), white wine, cooking water , from the fish, grated cheese, sour cream, sliced mushrooms, chopped dill

sugar, warm water, dry powdered ginger, dry yeast, scalded milk, butter or 1/4 cup shortening or 1/4 cup oil, eggs, beaten, salt, sugar, flour, onion, chopped fine, butter, ground beef (or half pork and half beef), salt and pepper, flour, soup stock or 1/2 cup water, chopped parsley, hardboiled egg, chopped

lipton onion soup mix (1 envelope), sour cream (16oz), soup , sour cream dip (california dip), avocado, mashed, tomato, chopped, chopped green pepper, lemon juice, garlic powder, bacon , crisp cooked and crumbled, horseradish, soup , sour cream dip (california dip)

top ramen ramen noodle soup, chopped cabbage, red, carrots, magic a seasoning blend, stalk, large (11 -12 long) celery, chopped onions, top ramen ramen noodle soup, seedless strawberry jam, orange juice, naturally brewed soy sauce, heinz tomato ketchup, water

condensed cream of broccoli soup or 1 (10 3/4 oz) can 98% fat free cream of broccoli soup, milk, shredded mozzarella cheese, garlic powder, ground black pepper, hot cooked elbow macaroni, cubed cooked chicken, frozen peas and carrots, cooked and drained, pepperidge farm herb seasoned stuffing mix, crushed, grated parmesan cheese, butter or 2 tbsp margarine, melted

beef brisket, vegetable soup , preferably progresso including noodles and a variety of vegetables, such as peas, cream of mushroom soup, onion, half sliced and half chopped, garlic cloves, salt, pepper

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish