Category: Soup-puree

Hungarian soup of spinach

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  Ingredients: spinach 500 grams cream 250 ml bacon 150 grams butter 40 grams boiled egg 2 pieces onions 2 pieces flour 3 Art. spoons pepper to taste salt to taste   Cooking method: Cook the spinach until tender, chop up puree using a blender. Peel the onions, chop, fry in butter, add flour. Stir [Continue]

Cream of asparagus (2)

Ingredients: Canned asparagus 400 grams onion 1 head butter 2 Art. spoons Wheat flour 4 Art. spoons milk 1 cup chicken broth 2 liters salt to taste   Cooking method: Flour fry on the part of oil until light golden brown, add chopped onions thin rings. Mix everything, a little put out, stirring constantly, add [Continue]

Cream of zucchini

Ingredients: pulp of zucchini, cut into small pieces – 500 g leeks, sliced in small pieces – 100 g tomatoes (without seeds), diced – 1 pc. watercress, chopped – 1 cup bread tin (without peel), toasted in the oven – 4 triangular slices of butter – 1 tbsp. Spoon sour cream – 1/2 cup broth [Continue]

Eggplant soup

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  Ingredients: eggplant 2 pieces olive oil 3 Art. spoons garlic 2 cloves cumin 1 h. a spoon vegetable broth 700 ml paste of sesame seeds (Tajin) 1 hr. a spoon lemon juice 1 st. a spoon natural yoghurt 4 Art. spoons chives to taste   Eggplant – a very popular vegetable is known for [Continue]

Chouder

Ingredients: tomatoes without skin and seeds, cut into equal pieces – 100 g of pepper, bouquet garni salt shellfish (terminal) cut equal slices of fresh or frozen – 200 g of broth fish (or chicken) – 1 liter of butter or margarine – 50 g leeks – 50 g celery – 50 g potatoes – [Continue]

Soup with fresh cabbage

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  Ingredients: cauliflower 300 grams chicken broth 400 grams wheat flour 1 st. a spoon butter 40 grams milk 150 grams egg yolks 1 piece salt to taste   Cooking method: Cauliflower florets to disassemble, pour broth and boil. Clean the cabbage with the broth through a sieve. Dry the flour without changing the color, [Continue]