New recipes

Veal soup


Cut the lean veal into cubes. In a 5 l pot I put a tablespoon of olive oil and sauté the finely chopped onion, then quenched with water, added the meat, the rest of the water, about 3 l, and left Boil it over medium heat. Bring to the boil, then remove the foam from above.

Let it boil for about 45 minutes, meanwhile prepare the vegetables.

Cut all the cubes. Add them to the pot and when they are half cooked, add the diced potatoes. After a quarter of an hour, add the tomato juice. Add salt and pepper to taste. I added the noodles. boiled beforehand.

When ready, add the parsley or larch leaves.

It is also served with sour cream, this time I chose the free version.


Vegetable soup with veal & # 8211 at Multicooker

Not only desserts and main courses come out great with the Multicooker, but also soups and broths. I made a soup with a lot of vegetables and veal and I love it because the vegetables keep their properties much better and the taste is much stronger. In addition, the appliance does its job without me having to sit next to the stove.
I will explain below how I made this tasty soup that I did not waste much time until I washed and chopped the ingredients.

For Vegetable soup with veal we need:

  • 250 gr veal
  • 3 larger carrots
  • 3 pieces parsley root
  • 1 small onion
  • 1 slice of red pepper
  • 2 slices of green pepper
  • a handful of green peas
  • 5-6 small potatoes
  • 1-2 tablespoons oil
  • 1 teaspoon sea salt
  • a little pepper
  • 3 tablespoons donut paste
  • 250 ml tomato juice
  • celery leaves
  • parsley leaves

Preparation Vegetable soup with veal

We clean and wash the vegetables well.

After this time has elapsed, add the tomato juice and the finely chopped celery leaves, sprinkle a little pepper and turn on the appliance for another 10-15 minutes.
After this time has elapsed, add the chopped green parsley and leave the appliance on & # 8216keep warm & # 8217 until serving. Or if we don't serve then we can turn it off completely and unplug the appliance.

We serve hot soup with a hot pepper and / or sour cream if you want, although now in summer we prefer the lightest foods.
I wish you a wonderful Sunday and a great Sunday!


Veal soup with vegetables and tarragon

Put the water to boil in a 3 l pot.
We clean, wash and chop / cut the vegetables.
We cut the meat into cubes.
When the water boils, add the vegetables and meat and simmer.
Add salt and pepper to taste.
When the vegetables are half cooked, add the peeled, washed and diced potatoes.
Towards the end, add the finely chopped garlic.
When all the vegetables and charcoal are cooked, add the chopped tarragon.
In a bowl, mix the flour with the sour cream, add a few tablespoons of the hot soup, mix and then pour over the soup.

Note: if you want more sour soup, you can add 1-2 tablespoons of vinegar.


Veal soup with vegetables and tarragon

Put the water to boil in a 3 l pot.
We clean, wash and chop / cut the vegetables.
We cut the meat into cubes.
When the water boils, add the vegetables and meat and simmer.
Add salt and pepper to taste.
When the vegetables are half cooked, add the peeled, washed and diced potatoes.
Towards the end, add the finely chopped garlic.
When all the vegetables and charcoal are cooked, add the chopped tarragon.
In a bowl, mix the flour with the sour cream, add a few tablespoons of the hot soup, mix and then pour over the soup.

Note: if you want more sour soup, you can add 1-2 tablespoons of vinegar.


Vegetable soup with veal & # 8211 at Multicooker

Not only desserts and main courses come out great with the Multicooker, but also soups and broths. I made a soup with a lot of vegetables and veal and I love it because the vegetables keep their properties much better and the taste is much stronger. In addition, the appliance does its job without me having to sit next to the stove.
I will explain below how I made this tasty soup that I did not waste much time until I washed and chopped the ingredients.

For Vegetable soup with veal we need:

  • 250 gr veal
  • 3 larger carrots
  • 3 pieces parsley root
  • 1 small onion
  • 1 slice of red pepper
  • 2 slices of green pepper
  • a handful of green peas
  • 5-6 small potatoes
  • 1-2 tablespoons oil
  • 1 teaspoon sea salt
  • a little pepper
  • 3 tablespoons donut paste
  • 250 ml tomato juice
  • celery leaves
  • parsley leaves

Preparation Vegetable soup with veal

We clean and wash the vegetables well.

After this time has elapsed, add the tomato juice and the finely chopped celery leaves, sprinkle a little pepper and turn on the appliance for another 10-15 minutes.
After this time has elapsed, add the chopped green parsley and leave the appliance on & # 8216keep warm & # 8217 until serving. Or if we don't serve then we can turn it off completely and unplug the appliance.

We serve hot soup with a hot pepper and / or sour cream if you want, although now in summer we prefer the lightest foods.
I wish you a wonderful Sunday and a great Sunday!


Simple recipe beef soup

VIDEO

Ingredients

  • 900 & # 32 g & # 32 beef
  • 400 & # 32 g & # 32 cauliflower
  • 2 & # 32 pcs & # 32 potatoes
  • 250 & # 32 g & # 32 tomatoes in broth
  • 50 & # 32 ml & # 32 oil
  • 2 & # 32 pcs & # 32 carrots
  • 100 & # 32 g & # 32 peas
  • 1/2 & # 32 pcs & # 32 red bell peppers
  • 1 & # 32 pcs & # 32 celery
  • 1 & # 32 pcs & # 32 parsnips
  • 1 & # 32 piece & # 32 celery tail
  • 1/2 & # 32 pcs & # 32 grated carrots
  • 1 & # 32 pieces & # 32 chopped onion & # 32
  • 2 & # 32 buc & # 32 bay leaves
  • parsley
  • lovage
  • a few & # 32 peppercorns
  • to taste & # 32 salt

METHOD OF PREPARATION


Vegetable soup with veal & # 8211 at Multicooker

Not only desserts and main courses come out great with the Multicooker, but also soups and broths. I made a soup with a lot of vegetables and veal and I love it because the vegetables keep their properties much better and the taste is much stronger. In addition, the appliance does its job without me having to sit next to the stove.
I will explain below how I made this tasty soup that I did not waste much time until I washed and chopped the ingredients.

For Vegetable soup with veal we need:

  • 250 gr veal
  • 3 larger carrots
  • 3 pieces parsley root
  • 1 small onion
  • 1 slice of red pepper
  • 2 slices of green pepper
  • a handful of green peas
  • 5-6 small potatoes
  • 1-2 tablespoons oil
  • 1 teaspoon sea salt
  • a little pepper
  • 3 tablespoons donut paste
  • 250 ml tomato juice
  • celery leaves
  • parsley leaves

Preparation Vegetable soup with veal

We clean and wash the vegetables well.

After this time has elapsed, add the tomato juice and the finely chopped celery leaves, sprinkle a little pepper and turn on the appliance for another 10-15 minutes.
After this time has elapsed, add the chopped green parsley and leave the appliance on & # 8216keep warm & # 8217 until served. Or if we don't serve then we can turn it off completely and unplug the appliance.

We serve hot soup with a hot pepper and / or sour cream if you want, although now in summer we prefer the lightest foods.
I wish you a wonderful Sunday and a great Sunday!


Meatball soup & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Meatball soup is one of my favorite soups. I really like this soup, slightly sour, with lots of greens and served with a little sour cream. A madness! Meatball soup is easy to make, it's healthy and light, especially if you use low-fat beef. This meatball soup recipe is my mother's. He did it quite often for us, but especially he did it for every big holiday.

I don't remember having a holiday without my mother making us meatball soup or tripe soup. They were the two soups we ate with the greatest pleasure, although we were not the most edible children. Like my mother, I do not use rice in this recipe, neither in periods nor in soup. That's how I got used to it and that's how I like it. Of course you can add rice to meat for meatballs, approx. 100 grams or even directly in the soup.

Personally, I don't like rice in soups, and put in meat can break meatballs, so I omit it and prefer soup without rice. To sour the soup, I use borscht, but you can also add vinegar or lemon juice. To give the soup even more flavor, I like to boil a few beef bones first, but it's not mandatory. It can be done Meatball soup and without beef bones. For meatballs, the secret is to use lean meat, the fatter the meat, the more likely you are to break the meatballs.

Another secret would be not to overdo it with onions, a large amount of onion in the composition makes the meatballs fall apart. The same goes for rice. As a vegetable, put in the soup what you like. Celery, carrots, parsnips, bell peppers, potatoes, green beans, peas, tomatoes, zucchini. When the soup is ready, sprinkle a lot of greens. Serve the soup with hot peppers and sour cream. For another delicious and healthy recipe, I invite you to try my recipe chicken soup with noodles. It is absolutely wonderful!


Veal Soup - Recipes

  • Servings : 6
  • Preparation Time: 15m
  • Cooking time: 1:30 p.m.

Ingredients

  • 1 kg veal tail / beef
  • 1 yellow onion, cut into large pieces
  • 1 sliced ​​carrot
  • 1 piece celery root
  • 1 red bell pepper or capsicum
  • 1 parsley root
  • 1 parsnip
  • 1 optional potato 1/2 kale or 1/2 black radish
  • 1 liter of beef soup
  • 1 tablespoon tomato paste
  • 1 cup fresh borscht
  • optional: 1 hot pepper, a handful of fresh tarragon or 2 teaspoons of dried tarragon

Method of preparation

Step 1

First of all, we will boil, in the pressure cooker, the veal together with a large onion, cut into quarters and enough water to cover the meat. I keep it boiling for about 45-60 minutes. Ever since I discovered this wonderful tool, I don't cook beef (at least) in any other way. The pressure cooker helps us to cook food much faster, in the case of beef being an almost indispensable tool (decreases the cooking time by up to 3 times).

Step 2

After the meat has boiled, we have two options: either we will use the meat with the soup left over from boiling or, because that liquid is an extra protein, we can take the meat with a spatula and the remaining soup we can strain and use later as an addition to various other foods (it is a liquid with an extraordinary aroma that can enrich the taste of stews or other beef-based foods). This time I preferred to use only the meat and the sauce to use it later.

Step 3

While the meat is cooking, prepare the vegetables. They are washed and cut into rather small cubes (that's how I like vegetables in soup). Add them in a pan with 2 tablespoons of olive oil and put them on the right heat, until they soften and get a shiny appearance. Add the tomato paste and cook for another 2-3 minutes.

Step 4

Add the veal and soup and cook for about 30 minutes until the vegetables are done (try them with a fork, to be of the consistency you want).

Step 5

5 minutes before the end, add the fresh borscht that you ask to boil before. As greens you can add a handful of larch but I personally prefer the taste of tarragon in this very fragrant and nutritious soup. Optionally, you can add a finely chopped hot pepper but I think it would be safer to serve it with, for those who wish (I put it in the soup and. I kind of had complaints :)) Also, a tablespoon of sour cream can work wonders in this already extraordinary soup! Good appetite!


  • 500 g of veal
  • 3 potatoes
  • 2 onions
  • 1 carrot
  • 1 celery stalk
  • 1 bell pepper
  • 1/2 leek
  • 150 g green beans
  • 400 g diced tomatoes
  • 300-400 ml bag
  • salt
  • leustean, celery leaves

Wash the meat, cut it into cubes and put it boiled in 1.5-2 l of water. Foam as many times as needed.

We clean, wash and chop the vegetables and when the meat is almost ready (mine cooked in 35 minutes) we add the vegetables and salt to taste. When the vegetables are ready we put the tomatoes, borscht and boil for another 5 minutes then turn off the heat and put the larch and leaves of chopped celery.

Serve hot with sour cream. Excellence, good appetite!

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Veal soup

Consistency, colorful, fully enjoyed when you come home after a tiring day of work.

  • 2 pieces of ground beef
  • 2 carrots
  • 1/2 celery
  • 1/2 kg of sorrel (I had frozen since the fall, you can replace it with borscht)
  • 100g of rice
  • 200ml sour cream 25% fat
  • 2 yolks
  • leustean, net

Wash the broth and boil it in cold water. When the water starts to boil, reduce the heat to a minimum and let it boil for about 1 hour. Add the cleaned, washed and put vegetables on the large grater and the larch. When the meat has boiled, take it out and let it cool, then cut it into cubes and put it back in the soup. Add the rice, let it boil for 10 minutes. Season with salt and add the sorrel. Let it boil for another 5 minutes and then turn off the heat. Drizzle with yolk and sour cream and serve (rub the yolks with sour cream in a bowl and gradually add the hot juice, then pour everything into the pot and mix).

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