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Bean soup with larch

Bean soup with larch


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The beans are picked, washed and soaked in cold water the night before cooking. If you missed this moment, then after you have chosen and washed the beans, pour boiling water over it and cover the bowl with a lid for 3 hours. After this time you will find that the beans have softened and the hot water has turned yellow. Discard this water, add more water, necessarily hot, and then proceed as in the recipe below.

The next day, when the beans have softened, discard the water, add more water (cold) and put the pot to boil, over high heat. After two or three boils, change the water in the beans with another water, this time necessarily hot (so as not to harden) and after another two or three boils, the beans will be strained and added to the soup pot.

While the beans are boiling, prepare the other vegetables. Peel the roots (carrots, parsley and celery), wash, cut into small pieces and boil in a soup pot with 4 liters of cold water. When necessary, collect the foam which rises to the surface and is removed.

Peel the onions, wash, chop and sauté gently until soft, in enough oil and over low heat.

Wash, clean the stalks and seeds of bell pepper and donut, cut julienne and add over onion, to harden.

Wash the tomatoes, cut them into cubes, then fry them together with the other vegetables. When all the vegetables have softened, add the two tablespoons of tomato paste and a little warm water. Leave a little on low heat for homogenization.

When the beans are almost cooked, after the water has changed, strain them and add them to the pot in which the roots boil. After two or three boils, add the hardened vegetables and let the soup boil for another two or three boils.

Meanwhile, pick, wash and finely chop the parsley and larch leaves.

When the beans have boiled, season the soup with salt, pepper and thyme and after one last boil, turn off the heat from the stove, add the chopped parsley and larch. Put the lid on the pot and in 10-15 minutes, the soup can be served with fresh hot peppers. It is very good, with warm polenta.


Dried Bean Soup with Quince

Choose the beans, wash them well and soak them overnight.

The next day, wash well and boil in cold water. When it boiled, change the water with another, clean but hot and continue boiling.

Meanwhile, clean the rest of the vegetables and cut them into cubes.

When the beans are 3/4 cooked, add the onion and carrot. After a few boils, add the peppers, peppercorns and tomatoes.

Match the salt then put the quince - cut into cubes and peeled.

Bring a few more boils then turn off the heat and sprinkle with chopped larch and tarragon.
If the water used for cooking is hard, the beans will not boil and the grains will remain hard. In this case, put a teaspoon of baking soda in the water in which you soak the beans and in the water in which you boil it or use plain water.


What do you eat, Alexandra?

- 500-600 g pod green beans (frozen or fresh)
- 3 tomatoes or 400ml tomato broth or tasty tomato puree
- 1 half onion or 4 green onions with leaves, chopped
- 2 small carrots cut into rounds
- 1/2 small celery root cubes, should be about the same amount as carrots
- 1 chopped bell pepper
- fresh herbs: parsley and chopped larch
- 2 tablespoons sunflower oil
- salt
- ground pepper

Lime 1: Serve with cashew vegetable cream (my favorite)
- 30 raw cashew nuts
- 2 tablespoons lemon juice (juice from 1/2 lemon)
- Still water
- 1 pinch salt knife

Lime 2: If we do not serve with sour cream we can make rantas from the following ingredients:
- 1 lg flour
- 1 lgt buoy
- 1 little oil

Var 3:
- 1 can of coconut milk
To make the creamy soup we use canned coconut milk. It will give it a delicious taste.

Preparation:

1. If the green beans are fresh, clean them and wash them.
If it is frozen, we either use it as frozen or we defrost it and wash it.

2. Boil water with onion, carrot, tomato and pepper. Also now we add some salt and oil

If we use unfrozen beans we add it now.

If we use frozen beans, very raw or that has been scalded before freezing we add it when the other vegetables start to soften (about when they are half cooked). Then add the tomato puree broth.

3. While it is boiling, prepare the cashew vegetable cream, you can find the recipe here

4. If we use rantas: When it's almost cooked we add rantas (I don't like it so I don't use it, but mommy generally uses it for soups and low vegetable food).

If we use coconut milk: In the last 5-10 minutes on the fire we add canned coconut milk.

5. When ready, turn off the heat and add the chopped greens.
Add oil, salt and pepper to taste.

6. Serve with cashew vegetable cream

Preparation time:

approx. 40 min - 1 hour

Sources for ingredients in Timisoara:

The full list of ingredients here


PASTA BEAN SOUP WITH TOMATO JUICE

Pea bean soup with tomato juice is a recipe that I love very much and I often prepare it during the summer, but I also use frozen beans in the winter.

I gathered in this soup the tastes of everyone in the family: corcodusele for sour, larch for its special aroma and a little smoked Transylvanian bacon. If you are vegan or fasting, give up bacon.

I promise you will taste a tasty, light, summer soup, suitable for high temperatures in thermometers.

The day I prepared this soup it was 32 degrees. Its taste and the fact that it is sour gave me a feeling of well-being. In the picture I left only the hot peppers, but next to the soup these red onions work extraordinarily well. That's how I ate it.

Bean soup and tomato juice is probably the most prepared soup in our house during the summer. We take advantage of the fact that we can pick fresh and fresh pods, but it is also found in markets or supermarkets.

It seems to me that its price is a bit higher in stores, in Obor Square it can be found at a fair price.

And, to understand how much we like beans, I tell you that even when we lived in the block we had a planter where we planted beans, and when my mother moved to the ground floor she made sure that it grew on the edge of the fence, at the border between the gardens of the stairs.

It didn't spoil the flower design. When you like something and want to enjoy freshness, then you find solutions.

Pea soup I have prepared over time. Recipes for simple soup (fasting) , sour cream soup, But and the one with veal I am quite sought after by those who follow my blog. I hope you like it too.

In this soup I put canned tomato pulp, but during the summer I use only fresh, very ripe tomatoes.

From the ingredients below I obtained 4 l of soup. It did not last more than two days.

It doesn't happen to me too often to eat the same dish two days in a row, but when it comes to pea soup with tomato juice then I have an exception in front of me that fills my soul with joy.

I recommend you to choose seasonal ingredients for the weekly menus.

These are tastier and if you think about the gamila's budget, they are even cheaper when they are found in all gardens. In summer we enjoy the tastiest vegetables.

If you like recipes with pod beans, I recommend you try them in dishes or appetizers (with mayonnaise and garlic).

That being said, if you want to know how to make a soup with pods and tomato juice, good, cheap, perfect during the summer, I leave below the ingredients and how to prepare it.

INGREDIENT:

1 kg yellow bean pods (yellow pods)

1 large onion, finely chopped

3 slices of smoked bacon (cut into strips or whole if you take it out at the end)

1 slice of celery (3 cm thick)

1 teaspoon peppercorns

For sour

First of all, I boiled 3 liters of water in a very large pot (5-6 liters) so that it would take place to boil the pods well.

I cleaned the bean pods at both ends, removing the tip and tail. I then broke them into pieces of the right size.

I chopped the onion and lightly fried it, then added the bacon and continued to cook.

I put diced carrots and peppers on top of them. When they are slightly soaked they can be put in the pot with water.

I added the finely chopped celery and parsnips, the garlic clove and the peppercorns. I let them boil for a few minutes.

I put the corcoduses separately in a small pot, with enough water to cover them. I let it boil until the water dropped a little and I took the foam when it formed.

I put the pods in the pot, then I added the juice in which the corcodus boiled. I put the corcoduses in a strainer and rubbed them with a spoon, so that their pulp passed through a thick sieve. I also put this corcoduse pulp in the pot.

I added salt, pulp and tomato juice and boiled everything for about 20 minutes (until the bean pods were cooked). I boiled bean soup with tomato juice over medium to low heat, with the lid on but slightly raised.

2 minutes before stopping the fire I added the larch.

It is a very tasty soup, so I highly recommend it.

If you want to prepare other simple and quick recipes, I invite you to follow me on the channel YouTube.

You can also find me on Instagram here.

If you want to share your own recipes with others, I look forward to seeing you in the group I cook with friends.


Bean soup

Simple bean soup, without ciolan or smoked. But especially tasty.

  • 500 g beans
  • a big onion
  • a big carrot
  • a little celery
  • a parsnip
  • a parsley root
  • a few peppercorns
  • a red bell pepper
  • a teaspoon of paprika
  • a powder of dried thyme
  • salt
  • 4 tablespoons oil
  • lovage

For four servings I use 500 g beans with small beans. I soak it for a few hours to shorten the cooking. Boil the beans, changing the water three times. I never add cold water to the boiling process. The beans should simmer for a long time with the pot covered. As a secret, add a few peppercorns to the boil. Put the sliced ​​roots and onion and let the beans simmer with them for 30 minutes. When the berries start to crush easily, add the chopped pepper and paprika. After 15 minutes add the carrot. Towards the end of cooking, add the dried thyme, salt to taste and 4 tablespoons of oil. Leave it for a few more minutes and add the larch.


What do you eat, Alexandra?

It can be served without sour cream, I eat it as I like, sometimes only with wholemeal bread.
Served with wholemeal bread we will have a filling meal that forms complete protein.

1. The beans are left to soak for 12-24 hours

2. Drain the water and boil it directly in cold water. While it is boiling, change the water once with the hot water, and about halfway through the boiling time (after you have changed the water) add the salt and let it boil. until it starts to soften. Drain the water and set aside


3. Cut the vegetables and boil them with salt. Optionally, before putting them to boil, they can be "hardened" for a few minutes with water and sunflower oil. Place the beans over the vegetables and boil together.

4. 5 minutes before turning off the heat, add the tomato broth / juice.

5. Turn off the heat and add the finely chopped parsley and larch.

6. Serve plain or with vegetable cream.

Preparation time:

- 12/24 hours beans
- 1 hour preparation and preparation

Source of inspiration: Mommy


Fasting bean soup

  • 500 g beans
  • a big onion
  • a big carrot
  • a little celery
  • a parsnip
  • a parsley root
  • a red bell pepper
  • a teaspoon of paprika
  • a powder of dried thyme
  • 4 tablespoons oil
  • lovage
  • a few peppercorns
  • salt

Soak the beans for a few hours to shorten the cooking. Boil the beans, changing the water three times. We never add cold water to the boiling process. The beans should be boiled over low heat for a long time. Add a few peppercorns to the boil. Put the sliced ​​roots and onion and let the beans simmer with them for 30 minutes. When the berries start to crush easily, add the chopped pepper and paprika. After 15 minutes add the carrot. Towards the end of cooking, add the dried thyme, salt to taste and 4 tablespoons of oil. Leave it for a few more minutes and add the larch.


Bean soup with raw ham

ingredients
500 g beans, 600 g raw ham, 1-2 carrots, 1 red pepper, 2 onions, 2 tomatoes, 1 parsnip, 1 piece of celery, greens (loboda, spinach), 1 bunch of parsley, 1 sprig, 300 ml broth, 50 ml tomato and red pepper ketchup (homemade), 20 ml oil, 2 teaspoons flour (optional), 1 cube or 1 teaspoon mushroom concentrate (optional), salt, pepper, paprika

Difficulty: low | Time: 1h 20 min


Fasting bean soup

  • 500 g beans
  • a big onion
  • a big carrot
  • a little celery
  • a parsnip
  • a parsley root
  • a red bell pepper
  • a teaspoon of paprika
  • a powder of dried thyme
  • 4 tablespoons oil
  • lovage
  • a few peppercorns
  • salt

Soak the beans for a few hours to shorten the cooking. Boil the beans, changing the water three times. We never add cold water to the boiling process. The beans should be boiled over low heat for a long time. Add a few peppercorns to the boil. Put the sliced ​​roots and onion and let the beans simmer with them for 30 minutes. When the berries start to crush easily, add the chopped pepper and paprika. After 15 minutes add the carrot. Towards the end of cooking, add the dried thyme, salt to taste and 4 tablespoons of oil. Leave it for a few more minutes and add the larch.


Recommendations for you and your home

Frying pan, enameled cast iron, round, 20cm, red

Slow Cooker 5.7L Digital

Set of 3 food vacuum pans (0.7L, 1.4L, 2.4L)

Abi Luca, December 27, 2013

Lavinia Baranga, September 29, 2013

ALINA BANICA (Chef de cuisine), July 16, 2010

That's what my soup looks like. I serve it with onions, or with garlic, with corcoduse juice, or with borscht. It's very good!

constanta proca (Chef de cuisine), June 5, 2010

burdulea maria elena (Chef de cuisine), April 29, 2010

Ruxandra, I'm from Transylvania, my bean soup always has tarragon and larch, it's very tasty, it's worth a try, if you like flavors. In winter I use dry.

ruxandra, 01 February 2010

definitely in Transylvania make soup with TARHON (not larch) in steel and serve with red onion salad

It `s very good! You have very brilliant ideas, congratulations!

An easy and delicious recipe at the same time. It is true that I also took into account my mother's advice, but the recipe helped me a lot. Thank you so much for everything I've learned over time from you. I wanted to ask about the lemon ice cream recipe. I remember it was made from tonic water, orange lemon ... and a few more ingredients ... can anyone help me?

My grandmother also lives in Transylvania and I grew up there until I was 7 years old. I haven't heard anyone eat polenta soup either. Indeed, everyone I know eats it "with a lot of onions or a lot of onions", especially the red one. Mmmmm, I can't wait to go to my grandmother's: D

I don't know what kind of Transylvania you live in, but I've never heard anyone eat bean soup with polenta or pickled leusetan in my life. In Transylvania it is eaten with a lot of onions or with a lot of onions.

In Transylvania, this soup is eaten with polenta with cheese, red onion or hot pepper and as a spice it is MANDATORY to put pickled tarragon in the soup (it is specific to this soup). Good appetite !



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