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Beef soup, sour cream.

Beef soup, sour cream.


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We wash the carrots, the meat, the parsley and the dill, we make 6 portions of the meat with the bone.

Put in a pot of ~ 7 liters, meat, potato soup and fill with water until the pot is almost full. Add the onion and carrots cut in half and leave on the fire until the meat is cooked.

We put the noodles in the pot and let them boil, during which time we mix the cream with the hot soup, chewing until we obtain a thinner but homogeneous sauce. We add the cream in the soup, dill and parsley, salt and pepper. Let it boil and turn off the heat. .

Who wants, before the last boil we put the sour borscht (1/2 liter).

Serve hot with a hot pepper next to it.

Good appetite !


White chicken soup

It is also called "blanquette" and is a traditional French soup. The ingredients below result in four servings, each with 250 kcal.

Ingredient: 500 grams of chicken breast, a carrot, two onions, a thicker leek, a clove of garlic, 200 grams of mushrooms, a lemon, a tablespoon of flour and a tablespoon of sour cream, salt, pepper, a tablespoon of oil, a bunch of parsley.

Preparation: cut the meat into pieces, clean the onion, leek and carrot. Boil in water with a little salt, meat, carrots, leeks (only the white part) and onions. Let it boil well, and gather the foam.

Clean the mushrooms and cook them with a tablespoon of oil. Add the second finely chopped onion. Mix the flour with the sour cream and pour everything over the mushrooms. Add salt and pepper, and simmer for a few more minutes. Set aside and put the juice of half a lemon. When the meat has boiled, strain the juice. Finely chop the boiled carrot and leek. Toss the onion. Put in the pot about 1.5 liters of juice, meat, chopped carrots, leeks, and all the mixture with mushrooms. Let everything boil for 10 minutes, with small boils, on the right heat. When ready, add the salt and pepper soup and set aside. Add the finely chopped parsley and the juice of the other half of the lemon. Serve hot soup. It is consistent and can be eaten as a dish in itself.