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Stuffed goulash soup

Stuffed goulash soup


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for summer competitions
A cool soup for a hot day!

  • 5 suitable balls,
  • 2-3 carrots,
  • 2 parsley roots
  • a parsnip,
  • 2-3 potatoes,
  • 500 g minced turkey meat.
  • 4 tablespoons rice,
  • 3 eggs,,
  • 100 g sour cream,
  • salt,
  • lemon juice,
  • to taste, p
  • green parsley

Servings: 5

Preparation time: less than 90 minutes

RECIPE PREPARATION Stuffed chicken soup:

Peeled and washed carrots, parsnips and parsley root are cut into small cubes and boiled in about 3-4 l of water with a teaspoon of salt. Add the diced potatoes. Peel a squash, grate it and mix it. Drizzle the meat composition for the stuffing and meatballs, mixing the meat well with a pinch of salt, 2 eggs, 2 tablespoons of rice, a little finely chopped parsley. boiled with vegetables, about 20 minutes, during which time we shape the meatballs from the remaining meat. After 20 minutes, add the meatballs and the core left over from digging the goulis. After they have boiled well, turn off the heat, straighten the soup with beaten egg with sour cream, match the sourness with the lemon juice, sprinkle with finely chopped green parsley. . Good appetite!


What foods can you cook from the goulash - 8 seasonal recipes

Gulia is a very popular vegetable in the Nordic countries. In our country it is less used in the kitchen, because, in some areas, it still has a reputation as a fodder plant, intended for feeding animals.

But, being a vegetable from the cabbage family, the consumption of gulia brings many benefits. For example, it is a rich source of vitamins (B6, C) and minerals such as phosphorus, potassium, magnesium, calcium and copper. Also, for those who want to lose weight, gulia is the ideal choice - in 100 g there are only 27 calories.

At the same time, the best goulash can be found between October and March.

Therefore, we suggest you try at least one of these recipes based on goulash:
1. Gules stuffed with vegetables


Complete fasting menu in the monks' kitchen

Housewives were often inspired by the menu of monasteries, where delicious dishes were always prepared. Meat is replaced during this period with soy, beans or mushrooms, and sugar sweets are replaced with some based on dried fruit. We present a complete menu: two courses and dessert.

Recipe. Type I: Pleurotus mushroom soup

Ingredient: 400 g pleurotus mushrooms, 3 tablespoons olive oil, 2 onions, 3 carrots, 1 parsnip, 2 peppers, 1 bunch of larch leaves, salt, tomato juice, borscht.

Preparation: peeled onions and carrots, parsnips, peppers, chop and boil with salt and a little oil. When cooked, add the mushrooms cut into thin strips. After 30 minutes, add the tomato juice, then the borscht, to taste. At the end, the soup is salted and served with freshly chopped larch leaves on top.

Recipe. Type I: Stuffed balls

Ingredient: 10 medium goulash, 100 g rice, 1 onion, 2 tablespoons oil, 4 tablespoons tomato paste, 1 teaspoon breadcrumbs or semolina, 1 bunch of dill, 2 cups and a cup of water, salt and pepper.

Preparation: Peel a squash, grate it and squeeze the juice. Separately, fry the chopped onion in oil, next to the core of the goulis, also chopped, then add the rice, two cups of water and let it boil. When the rice is ready, add the broth, the teaspoon of breadcrumbs or semolina, finely chopped dill and season with salt and pepper. The gills are filled with this composition, placed in a tray, and on top add the rest of the tomato paste diluted in a cup of water. Leave in the oven until the goulash is soft.

Recipe: Pumpkin salad with sauerkraut

Ingredient: 400 g pumpkin pie (orange), 400 g drained sauerkraut, salt, sugar, oil

Preparation: peel the pumpkin and seeds, then put on a large grater and add the same amount of thinly sliced ​​sauerkraut. Add oil, sugar and salt to taste. Leave for 30 minutes before serving, so that the ingredients penetrate and are enriched with the surrounding flavors.

Recipe. Dessert: Fasting truffles with chocolate and dried fruit

Ingredient: 120 g pitted dates, 70 g prunes, 50 g ground walnut kernels, 25 g cocoa, 30 g coconut flakes, 20 g seeds of chia, flax, pumpkin and hemp mixed, half a teaspoon of vanilla extract, 1- 2 tablespoons water.

Preparation: the dates and plums are placed in a bowl of hot water and left to hydrate for 15 minutes, then drained and placed in the bowl of the food processor. Add the rest of the ingredients (except coconut flakes and cocoa powder) and mix until a smooth paste is obtained. Leave it in the fridge for 30 minutes then form balls that you roll, some through cocoa and others through coconut flakes.


Moldovan soup

& Icirc & # 539i must:
1 kg of bone-in pork
200 g of rice
1-2 onions
2 tablespoons f & # 259in & # 259
a v & acircrf with & # 539it of paprika
1 l bor & # 537
100 ml sm & acircnt & acircn & # 259 (op & # 539ional)
1 or
p & # 259trunjel verde
Preg & # 259te & # 537ti a & # 537a:
Cut the meat into suitable pieces, wash it and put it to boil in cold water together with the onion cut into pieces. When the meat is almost cooked, add the rice (chosen and washed).
Separately, make a recipe to add the paprika. Extinguish with meat juice, stir to make no lumps, pour the sauce over the soup and bring to a boil. Then add the boiled bor & # 537 separately.
Additionally, mix the sour cream with the egg and straighten the soup, which you serve hot, with green parsley on top.

Preparation: 45 minutes Boiling: 60 minutes
Re & # 539et & # 259 by Maria Todireanu, Roman, Neam County & # 539

Here you will find an article in which you will find information about belly soup. Here you will find a recipe for fake soup.


Goulash soup stuffed with meat

Goulash soup stuffed with meat from: goulash, carrots, parsley, minced pork, rice, eggs, sour cream, salt, pepper, lemon juice, green parsley.

Ingredient:

  • 5 gulii
  • 3 pieces carrots
  • 2 pieces parsley
  • 500 g minced pork
  • 5 tablespoons rice
  • 3 eggs
  • 1 box of 200 g sour cream
  • salt and pepper to taste
  • lemon juice to taste
  • green parsley

Method of preparation:

Finely chop the carrots and parsley and boil them in salted water and pepper. In the meantime, dig the holes. Prepare the composition for the filling, as well as for the meatballs & # 8211 mix the meat with eggs, rice, salt and pepper.

Fill the jars and bring to a boil. Leave for about 20 minutes, during which time, from the rest of the meat composition, shape the meatballs.

After the 20 minutes have passed and the filled goulash has already been penetrated, add the meatballs and the gully pieces that remained from their hollowing.

After they have all boiled, put a box of sour cream, mixed before with a little juice from the soup, parsley and sour, to taste, with lemon juice.


Goulash soup stuffed with meat

Goulash soup stuffed with meat from: goulash, carrots, parsley, minced pork, rice, eggs, sour cream, salt, pepper, lemon juice, green parsley.

Ingredient:

  • 5 gulii
  • 3 pieces carrots
  • 2 pieces parsley
  • 500 g minced pork
  • 5 tablespoons rice
  • 3 eggs
  • 1 box of 200 g sour cream
  • salt and pepper to taste
  • lemon juice to taste
  • green parsley

Method of preparation:

Finely chop the carrots and parsley and boil them in salted water and pepper. In the meantime, dig the holes. Prepare the composition for the filling, as well as for the meatballs & # 8211 mix the meat with eggs, rice, salt and pepper.

Fill the jars and bring to a boil. Leave for about 20 minutes, during which time, from the rest of the meat composition, shape the meatballs.

After the 20 minutes have passed and the filled goulash has already been penetrated, add the meatballs and the pieces of gully that have remained from their hollowing.

After they have all boiled, put a box of sour cream, mixed before with a little juice from the soup, parsley and sour, to taste, with lemon juice.


Method of preparation

Wash all the vegetables well and let them drain.

Finely chop the carrot, squash, leeks, celery and green onions and place them in the cooking pot together with the oil and butter, letting them harden a little until they have all softened and become a little shiny. Separately heat the water and dissolve the salt, sugar and possibly a concentrated cube of vegetables.

When the vegetables have hardened, pour hot water over them, add the plant spices, mix them and let them boil over medium heat, covered with a lid, for about 30-40 minutes. Meanwhile, wash the rice with 2-3 drops of water and leave it to soak in a bowl, clean with enough water to cover it.

Peel a squash, grate it and cut it into small (not very small) cubes.

Add the goulash over the composition of the pot and let it boil for another 10 minutes, then add the rice and do the same.

Turn off the heat and let the pot sit with the lid on for about 15 minutes.

Beat the yolks of the 2 eggs with 2 tablespoons of water, add the sweet milk and mix well. Take with the polish of the hot juice from the pot and pour over the eggs, mix and then pour the whole composition over the soup in the pot, mixing well. It can be served immediately.

It is very good and nutritious.

The total cost of the preparation amounts to approximately 24 lei, ie 24/8 servings = 3 lei / serving.


Goulash soup cooks in just 30 minutes. Here are the steps you need to follow to get four servings goulash soup:

1. Carrots, parsley roots, celery, red onion are cleaned, cut into small cubes and put to harden in a little oil, leaving for 708 minutes, then add a little warm water and salt.

2. Peel the gills and cut them into small cubes, which are added over the other vegetables after they have boiled in half.

3. After the vegetables have boiled, add the sour cream, mixed well with the egg yolks, with the pot taken off the heat and stirring carefully.

4. After another 5 minutes of cooking, remove the pot from the heat, add the finely chopped fresh parsley and the lemon juice to taste.

Goulash soup it is served hot, optionally with bread croutons. Goulash soup it is ideal for your child due to its nutritious content.


Method of preparation

Carrots, parsnips and parsley root cleaned and washed, cut into small cubes and put to boil in approx. 3-4 l of water, with a teaspoon of salt and Maggi Gaina Cubes. Add the diced potatoes.

Peel a squash, grate it and squeeze the juice. Prepare the meat composition for stuffing and meatballs, mixing the meat well with a pinch of salt, 2 eggs, 2 tablespoons of rice, a little green parsley, finely chopped. Fill the hollowed balls, put them to boil with the vegetables, approx. 20 minutes, during which time, we shape the meatballs from the remaining meat.

After 20 minutes, add the meatballs, but also the core left over from digging the gully. After they have boiled well, turn off the heat, straighten the soup with beaten egg with sour cream, match the sourness with the lemon juice, sprinkle with finely chopped green parsley.

Extrasfat: The rice for meatballs can be preferred or we give it in a few boils, to make soft sheets in the meatballs.

The cleaned and hollowed gules are immersed in boiling salted water and boiled for 10 minutes, after which they are removed and passed under a stream of cold water. This way we are sure that they will be well cooked in the soup.


Goulash soup stuffed with meat

& Icirc & # 539i must:
5 gulii
3 pieces & # 259 & # 539i carrots
2 pcs & # 259 & # 539i p & # 259trunjel
500 g minced meat & # 259 pork
5 tablespoons rice
3 or & # 259
1 box of 200 g sm & acircnt & acircn & # 259
salt and pepper to taste
zeam & # 259 de l & # 259m & acircie dup & # 259 gust
p & # 259trunjel verde
Preg & # 259te & # 537ti a & # 537a:
Cut the carrots into small pieces and boil the chicken in boiling water with salt and pepper. & Icircntre meanwhile, scobe & # 537ti guliile.
Prepare the composition for the filling (as for the bristles): mix the meat with the eggs, the rice, the salt and the pepper. Fill the jars and boil them. In about 20 minutes, during which time, from the rest of the meat composition, you shape the hair.
After the 20 minutes have passed and the filled balls have already been pierced, add the bristles and the pieces of gulia that have remained from their hollow.
After all is boiled, put a box of sour cream, mixed with a little juice from the soup, sour parsley, after the taste. , with l & # 259m & acircie juice.

Preparation: 50 minutes Boiling: 60 minutes
Re & # 539et & # 259 by Elena F & # 259r & # 259g & # 259u, loc. S & acircngeorgiu de Mure & # 537, jud. Mure & # 537

Enter here, you will find the recipe for a delicious soup.


Transylvanian goulash soup

  • Gull soup (Maria Baciu / Epoch Times) Gull soup
  • Ingredient (Maria Baciu / Epoch Times) Ingredient
  • Preparation of ingredients (Maria Baciu / Epoch Times) Preparation of ingredients
  • Add paprika and washed rice (Maria Baciu / Epoch Times) Add paprika and washed rice
  • When the vegetables are half cooked add the gules (Maria Baciu / Epoch Times) When the vegetables are half cooked add the gules
  • Delicious soup is ready to serve (Maria Baciu / Epoch Times) Delicious soup is ready to serve

Gullie soup is a great entree for an elegant dinner. It is a very tasty soup, which due to its rich vitamin content, is especially appreciated both in late summer when the goulash is young and raw, and in late autumn or winter.

Ingredient:

  • 2 gulii
  • 2-3 carrots
  • 1 parsley (root and leaves)
  • a bunch of green onions or a dried onion
  • 1 tablespoon oil or melted butter
  • 2 tablespoons rice
  • 250 ml yogurt
  • 2 yolks
  • the juice of a lemon
  • salt, pepper and paprika to taste

Preparation:

Wash and clean the vegetables, then cut into slices.
Fry the chopped onion in a tablespoon of butter or oil for about a minute. Then add the carrots and parsley, and cover the mixture for five minutes.

Add paprika, washed rice and about 4 liters of water or hot bone soup and salt. Put the lid on, and simmer for ten minutes.

When the vegetables are half cooked, add the cleaned and chopped sticks. Add more salt and pepper if necessary, then continue to simmer until the goulash is cooked through.

When the goulash is cooked, remove the soup from the heat and mix the yolks with the yoghurt in a bowl or deep plate. Then gradually add to the hot soup, stirring constantly.

Sprinkle with lemon juice and sprinkle with freshly chopped parsley. Serve hot with hot peppers.



Comments:

  1. Abantiades

    Maybe I'll agree with your opinion

  2. Charleton

    the very quick answer :)

  3. Ahsalom

    I apologize that I intervene, would like to propose another solution.



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