Today: October 19 2017
Boil the whole leg, remove from broth to make out of the fiber and to shift back into the broth.
Then add the diced potatoes and chopped carrots (grated or grated).
Onions fry until golden brown and add to the soup.
Following processed cheese.
Cook over low heat for minutes 15 - 20 or more until tender and cheese is completely dissolved.
When serving sprinkle with finely chopped dill or other favorite herbs.
Calculations - 3 liters.
Peas 2 soak for an hour or overnight.
In boiling salted water, pour the peas and cook for minutes 30 constantly removing the foam, add the potatoes.
Make zazharku. Onions finely chopped, grate the carrot (or finely chopped) and fry until almost cooked, add the sliced sausage slices.
Add to zazharku peas with potatoes and melted cheese and cook until cheese is completely melted, feeding sprinkle with herbs.
Peas with chicken breast send brewed in boiling salted water 30 minutes or more.
Breast, cut into small pieces.
Potatoes cut into cubes and shift into the broth to peas with chicken breast and cook 15 minutes or more.
Carrots grate (or cut into small pieces), onion cut into small cubes.
Sauté vegetables until blush, add the mushrooms and mustard and simmer on low heat 5 minutes.
Put ready zazharku in broth with turmeric, salt and pepper.
Cook the soup more minutes 10, turn off and allow the soup infusions.
When serving sprinkle with fresh herbs.
Chicken breast - 300 gr
Carrots - 1 pc
Onions - 1 pc
Figure - 100 gr
Garlic - 3 cloves
Tomato paste - 2 tablespoons
Salt and spices - to taste
Green - a small bunch
Vegetable oil - for frying
Calculation - on 3 liters
Chicken breasts cut into pieces.
Boil the rice with the chicken breast in salted water.
Carrot on a coarse grater grate (or cut into slices).
Onion cut into small cubes.
Carrots and onions to fry, add the tomato paste, crushed garlic, finely chopped herbs and a little put out.
Add zazharku the soup with salt and spices.
As the soup starts to boil turn it off and let the soup infusions 10 minutes.
When serving sprinkle the soup greens
Bulgarian pepper - 1 pieces (small)
Calculations - 4 liters.
Cook the chickpeas in salted water until tender.
Form small meatballs of minced meat and carefully add them to the cooked Nute.
Onions and carrots cut into small cubes and fry. Add finely chopped bell pepper and garlic with tomato paste, protomai the lid on low heat 10 minutes (stirring to not burnt).
Share zazharku to Nute and cooked meatballs. Add grated potatoes on a coarse grater, add salt, pepper and simmer soup boil it on low heat 20 minutes, then turn off and let the soup infusions 10 minutes
When serving sprinkle with herbs
Calculation on 3 - 3,5 liters.
Boil in salted water, beef broth, remove the meat cut into small pieces and shift back into the pan, along with mushrooms and spices.
Onions chop, fry until golden brown, add chopped ham and smoked sausage, fry all together 5 minutes, add the chopped tomatoes without skin and tomato paste, then everything under the lid on low heat 10 minutes.
Put zazharku in beef broth and add the diced cucumber and olives, bring to a boil, turn off, and give the bag of infusion of 20 minutes.
When applying to each plate to put a slice of lemon.
Very tasty with sour cream and chopped herbs.
Boil the broth from the chicken breast in salted water, disassemble the breast to the fibers and back to throw the broth.
Potatoes cut into cubes, to shift cooked in broth.
Fry the finely chopped onions and sliced carrots (grated or grated).
Zazharku Add to soup, salt and spices and cook until almost cooked.
Make cheese dumplings.
Grate the cheese on a fine grater, add the egg, stir and gradually add the flour in small portions, so as to knead lightly stuck to his hand and roll into small balls.
Add gnocchi with green peas and cook more 10 minutes, cover and let soup infusions 5 minutes.
Boil the broth from the chicken breast in salted water, cut the breast into small pieces, to shift it back into the broth.
Add to soup diced potatoes.
Carrots grate on a coarse grater and onion cut into small cubes, fry vegetables.
Zazharku Add to the soup and cook 15 minutes.
Beat eggs with a little salt and pepper.
Fry on both sides like pancakes (calculation 3 eggs - three pancakes).
Egg rolls cool slightly and cut into strips, add them to the soup as soup boil remove from heat and let infusions 10 minutes.
Sprinkle with chopped herbs and serve.
Calculation - on 3 liters
Soup products send brewed with whole onion as boils constantly remove the foam.
Soup products removed from the broth.
Broth drain, return to the plate, as the boil add the potatoes cut into small cubes, finely chopped onions and carrots.
As the broth comes to a boil add the chopped salmon, salt and spices.
Boil minutes 20 constantly removing the foam.
At the end of cooking, pour the cream, bring to a boil, remove from heat and let infusions 20 minutes
Shurpa is oriental, very thick and rich soup, it is best to cook it in a cauldron, taking meat on the bone, to the saturation .Sup turns out very tasty. Recipes I have found a great deal, but decided to stop at this, and have not regretted.
Calculation - on 5 liters
Meat pan, cut into medium-sized pieces and send roasts directly in the kettle (if you do not have proved it is possible to cook in multivarka or separately to fry in a pan) fry on both sides over high heat, add the carrots cut into circles and onion half rings, all together protomai, bring vegetables until soft.
Add water and simmer for about 1 hours (not forgetting to remove the foam).
Meanwhile, peel the potatoes and bell peppers (spicy is not necessary to touch).
The time has come, it is necessary to lay the rest of the vegetables.
Potatoes, bell peppers and tomatoes cut into fairly large, and send to the broth without forgetting the salt and add a variety of spices, bring to a boil, add the tomato paste, chopped garlic and hot pepper whole (not cutting it).
Cover, reduce heat to minimum and cook gently boiling 1 hours.
After time has passed, very carefully remove the hot pepper and sprinkle with herbs and cook more 5 minutes.
When submitting who love the sharp, cut into small pieces directly into the dish hot pepper (but not all of course) and sprinkle with herbs.