Soups recipes

Turkish soup 02

Chop the onions, mushrooms, bell peppers and slice the leeks and carrots into slices. Sauté the meat in a large pot (3.5-4 liter). Mix the onion and mushrooms in the pot with the paprika. Add the canned tomatoes and Bouillon, and the soup boils up. When soup b

Mushroom soup with chicken

Start by boiling the chicken tender. While the cooker chop vegetables (mushrooms, pepper, spring onion and garlic) Find a large pan forward and pour 1 litre whole milk i. Put the vegetables in the soup and warm up (it must not boil!!) When the chicken is

Spiced carrot soup with coconut milk

the carrots peeled and cut into small pieces, onions chopped coarsely. Chili, garlic and a lump of ginger is equivalent to a little more than it used garlic chopped. coriander, cumin, chili, garlic and Ginger fried in olive oil and a teaspoon of honey or

Rissalat 02

Boil the rice in water with salt and Bouillon. Let rice be completely cold. It is best with rice as not paste. Stir flaxseed oil in the rice. Turn all the vegetables in so that they will be distributed in the rice. Gently add the avocado and shrimp and stir i

Iskembe corbasi (Stomach soup)

If you can get the butcher to clean stomachs for it may it is strongly recommended. They should be cooked until tender in 3 liters of water with the grated lemon rind. You have to calculate the 4-6 hours. The lamps are not very good. When they are cooked, t

Hunter Pan-strong Game soup.

Meat, blubber and vegetables cut into very small cubes separately. First toasting it smoked lard in a suitable pot. When packed has delivered a FAT to the Pan, add the venison meat. Finally, with the strong intent to heat under the pan. Paprika came on, all

Jewish chicken soup.

Put the chicken in a large pot with water to approximately cover the chicken or 3/4 of the Pan is full. The chicken is put to boil 250 g. of gullerødderne Peel and cut into suitable pieces. 250 g onion, chop into appropriate pieces. The heart of selerrien,

Creamy carrot soup in

Fry the onion in the butter until it is translucent. Add the garlic and flour and let it roast for quite some time. Cook carrots until tender in bouillionen and add løgblandingen. Blend to the consistency is smooth and creamy and good the soup back into the