Soups recipes

Forest Mushroom Soup

Clean the mushrooms and share them if they are large. The mushrooms should preferably not be put into water, so they suck the water and become boring. Brush them clean under cold running water. Arrow and chop onions. Season onions and mushrooms for a few mi

Crab Soup

Begin to chop loose well. Then bring a small stick of butter to the bottom of a saucepan, let it melt and add the finely chopped onion and let it boil. Add the peppers and wheat flour, then the soup from the can with crabs, water and white wine. Then taste

Borsjtsj

1st day Boil with salt and plenty of water. Cool the soup with the legs and leave it cool for the next day. 2nd day Warm the soup with leg to the boiling point and in the following ways: Cut the cabbage into very thin strips peel carrots and beetroot C

Minestrone (Vegetable soup)

Bring 1 liter of water to boil, add the beans and let them boil quickly and boil for 2 minutes. Take the pot of the fire and let the beans drag for 1 hour. Put them over again and let them cook for 1-1½ hours or until the beans are tender. Pour the water from

Chili / peach soup

Curry and chilli are wrapped in oil and peach the juice is poured in. Onions, garlic, tomatoes, boullion and peaches are poured at. Spread the soup with a little water before blending it to get the correct consistency. Finally, the prawns come in and

Brændnællesuppe

A little about a fire brigade soup Soup of fire brigades can taste really delicious. Especially if the firemen are young new shots. Therefore, this soup is suitable for eating in spring. The first fire brigade shot is already in March and April. (The burners c

Green spring soup

The green leaves and the onion cans are chopped. All this is steamed in the butter and boiling broth is poured. The soup is boiled for 10 minutes. Cream fraiche is added and seasoned with a little salt. If the soup is too thin, it may even out slightly. When s

Mallow broth

Clean the pores and season them in oil. Rinse and chop the casserole leaves and flowers and put them in the pan. Add chicken stock and simmer for approx. 20 minutes. Then add milk and evenly with the egg yolks. Season with garlic, salt and pepper and serve wit