Traditional recipes

Zucchini soup

Zucchini soup

Finely chop the onion together with the carrot given on the small grater and the diced bell pepper. Add a bowl of tomatoes (I had canned tomatoes), peeled zucchini and cut into larger pieces. They cook together for about 5 minutes.

Fill the pot with water and let it boil for about 20 minutes, then add about 2 coats of noodles.

After 10 minutes, add borscht, to taste (I put 500 ml of borscht in a 3-liter soup pot). Let it boil for a while, take the fire and put a spoonful of garden herbs, but also finely chopped fresh parsley.

It can be served with hot peppers.


Total preparation time: approx. 40 minutes

Portions: 8


Good appetite!


If you liked my recipe, you can also find it on my blog:

http://ancutsa-cuisine.blogspot.com/2018/07/ciorba-de-dovlecel.html


Borsch de leurdă

Even if this type is less common, leurda borscht is an important preparation for the spring season. This is what we need to prepare it.

  • 6-8 bundles of leurd (a full plate),
  • 1 onion,
  • 1 carrot,
  • 1-2 bunches of green onions,
  • 2 potatoes (or more, if you like thicker juice),
  • 1 l of borscht,
  • parsley, dill, larch,
  • salt.

Preparation:

In the first row we clean the vegetables, cut the potatoes into cubes, the leurda in the slices, and the other vegetables smaller.

We will boil the onion and the carrot & icircn 2 liters of lightly salted water. Then add, 10 minutes after the first boil, the potatoes. Then, after about a quarter of an hour, over low heat, put the leurda and onion. Finally add the borscht. It is good to leave the food alone for 15-20 minutes, then we can serve.

Soup of leurda fasting is the perfect choice for this time of year. Prepare it too and you will enjoy its taste, but also the benefits it has for the body.


Zucchini soup with borscht and larch

Zucchini soup with borscht and larch from: water, onion, carrot, bell pepper, pumpkin, potatoes, salt, pepper, borscht, broth, oil, larch.

Ingredient:

  • 3 l of water
  • 4 large onions
  • 1 carrot
  • 2 bell peppers
  • 1 jar of zucchini
  • 4 potatoes
  • salt pepper
  • borsch
  • 2 tablespoons broth
  • 2 tablespoons oil
  • lovage

Preparation mode:

Chop all the vegetables, then boil them (minus 2 onions) in a pot with 3 liters of water. Let them boil for 1 hour. Put the oil and the remaining 2 onions in a pan to harden.

When the onion has hardened, add the broth. After the soup has been boiling for 1 hour, add salt and pepper, then turn off the heat and add the hardened onions.

If you use borscht, boil it separately and, 10 minutes before turning off the heat, add it to the pot.


Zucchini soup with sour cream and smoked sausages

First we cut the onion into small pieces, and we put the carrot on the small grater. Put them together to harden in hot oil and leave them for 7-8 minutes, until they start to brown slightly.

Add 2 cups of water and the zucchini put on the large grater, salt to taste and leave for 15 minutes over high heat.

We cut the sausages into rounds and fry them. Add the oil well drained in the soup, add another 1-2 cups of water and let it boil for another 20 minutes. At the end we add finely chopped greens.

Take the soup off the heat and leave it for 5 minutes. Put the sour cream in a bowl and mix it well with a polish of hot soup. Then add the sour cream mixture to the whole soup in a thin thread and mix well.


Zucchini soup

Zucchini are very rich in water, about 95% of their mass and the pulp and especially the skin, contain large amounts of vitamin B9, vitamin A, magnesium, phosphorus and potassium and dietary fiber. They have a low caloric content, anti-inflammatory properties and anti-cancer properties.

  • 1 large onion
  • 2 carrots
  • 2 red peppers
  • 1 medium celery
  • 3 large pumpkins
  • 500 ml bag
  • olive oil
  • sare roz Himalaya
  • 1 link parsley
  • 5-6 tablespoons sour cream
  • 2 yolks
  1. I cleaned all the vegetables, washed them, and cut them into small cubes.
  2. Put a little olive oil in the pan, add the onion and after 2 minutes add the carrot, peppers, celery and a little salt.
  3. Let everything simmer for another 3-4 minutes, with the lid on the pan and then add the boiled water.
  4. Boil for about 15 minutes and then add the zucchini, which boils faster than the previously placed vegetables and leave for another 5 minutes.
  5. In this, boil the borsch separately and mix the 2 yolks with sour cream and a few tablespoons of soup.
  6. Add this mixture and the borscht to the soup, cook for another 5 minutes, add the parsley and & # 8230good!

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The passion for raw desserts materialized in the book "Sweet and Salty", a book with 54 healthy recipes, with and without fire. The book can be ordered here.


Because sometimes we feel the need to eat something without meat, a pumpkin soup can be the perfect solution.

INGREDIENT:
(for 4-6 people)

2 zucchini (420 g)
1 small-medium onion
1 carrot (80 g)
1 parsnip / parsley root (50 g)
1 slice of celery (40 g)
30 g of rice
1 or
150 g yogurt
1.3 l water
larch leaves
salt
peppercorns
2 tablespoons oil
juice from 2 large lemons (or 1 cup pickled cabbage juice)

Finely chop the onion until it becomes glassy, ​​then add the diced carrots, parsnips and celery and sauté them together for about 1-2 minutes. Put the rice to boil separately.

Quench with water and simmer for about 15 minutes. Add the zucchini, larch leaves, lemon juice (or sauerkraut juice), peppercorns and salt.

After they have boiled, add the yogurt mixed with a hot soup and boiled rice.

We continue to boil for another 5 minutes, we add the beaten egg in which we gradually added 1 polish hot soup then we turn off the fire and serve.


GREC DOVLECEL SOUP

For lunch I prepared a Greek zucchini soup! It turned out super delicious and I definitely invite you to try it!

The little ones can serve the soup with a stainless steel spoon from the bowl with "Hello Little" ears, after which they can serve the water from the sports mug with straw and the movable valve. With a soft silicone bib, the table becomes much more interesting and clean!

All from our partner Canpol babies!

3 suitable zucchini (I used zucchini)
1 red bell pepper
1 parsnip
1 parsley root
½ celery
1 red onion
2 suitable carrots
200g sour cream (I used with 12% fat)
2 yolks
Parsley, thyme

We clean the vegetables and cut them into cubes, we cut the pumpkins and put them aside.

Boil the vegetables, except the zucchini, with about 2 liters of water. Leave on the fire for about 30 minutes from the moment the water starts to boil. After 30 minutes, add the zucchini, add 500ml of water and leave them for 15 minutes from the moment it starts to boil.

Mix the sour cream with the yolks in a larger bowl. We take the hot soup from the pot with the polish and mix it with a whisk, pouring in the wire. We should add about 4 tablespoons of hot soup to bring the cream composition to the same temperature as the soup in the pot. This operation is important because otherwise the cream will be chosen.

At the end of the 15 minutes in which the pumpkins were boiled, add the cream composition and mix gently in the pot. Let it boil once more, add the spices and turn off the heat.

Everything boils over low heat! Delicious lunch ready! Great appetite!


Hello Little Bowl has a capacity of 490 mL and is provided with ears thanks to which the bowl is easily held in the hand during feeding.
The bowl has a non-slip base, is made of durable material (melamine) and can be washed in the dishwasher.
The drawings inside are safe for the child's health and encourage the child to eat.


The set of cutlery it is made of the best quality stainless steel and contains a spoon, a fork and a knife. Of course without BPA!
The rounded edges of the cutlery do not irritate the sensitive gums of the little ones and prevent cuts.
The set is recommended for children over 18 months who have already learned to eat alone.


Sports mug with straw and movable valve it is an innovation because it arouses the child's interest to drink water from the container alone due to the straw that is covered by the lid by rotating it (playing cuckoo-bau) but also the valve that floats and moves after the liquid, in any position. No matter how full or empty the cup is, the valve becomes a "submarine" in the child's imagination. The handle handles are comfortable even for the smallest gloves, and the transparent walls help to dose the liquid.
It is recommended for children from 6 months.


Hello Little Bib does not contain BPA and is equipped with a large pocket that collects all food scraps and effectively protects clothes. The bib has an adjustable grip and has the advantage that it is easy to keep clean and is perfect for travel. It can be washed with hot water and detergent or in the dishwasher.

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Zucchini soup

  • 2 zucchini
  • 1 large carrot
  • 1 large onion
  • 4 tablespoons rice
  • 4 tablespoons oil
  • 150 gr cream
  • 2 garlic cloves
  • dill
  • 2.5 liters of water
  • salt
  • pepper

Peel an onion and cut it into small pieces, peel the carrot and grate it on a small grater. Cut the zucchini into cubes.

Fry the vegetables in oil for about 5 minutes, then add the rice. Leave it for another 2 minutes, then add water.

Let it boil for about 35 minutes, then salt and pepper to taste.

Pass the garlic through a press and add it to the soup. Remove the soup from the heat.

Mix the cream with two or three tablespoons of soup, then add the rest of the cream composition, gradually, to the soup and mix continuously, then add the finely chopped dill.


A spicy-sour soup with healthy, refreshing and inviting ingredients.

- an onion
- 2 carrots
- a slice of celery
- a bell pepper (I used canned salt)
- a zucchini (approx. 350 gr)
- 2 bundles of stevia
- a bay leaf
- 2 tablespoons of sunflower oil, cold pressed
- a lemon
- ½ teaspoon powder ienibahar
- 2 cm ginger root
- ocna salt, to taste

Peel the onion, wash it and also wash it well and clean the carrots and the celery slice, and rinse the canned pepper. Then chop all finely.

Boil in water until they penetrate, and in the meantime wash the zucchini and stevia leaves well, then slice the zucchini and cut into cubes, and chop the stevia coarsely.

Add them to the boil, until they soften. Stop cooking, adjust the salt soup and add the bay leaf, leaving the bowl covered so that it spills its aroma. After the soup has cooled, enough to be consumed, add the cold pressed oil and portion. Each portion is seasoned to taste, with lemon juice, freshly ground allspice and freshly grated ginger root.


Zucchini soup

  • 2 zucchini
  • 1 large carrot
  • 1 large onion
  • 4 tablespoons rice
  • 4 tablespoons oil
  • 150 gr cream
  • 2 garlic cloves
  • dill
  • 2.5 liters of water
  • salt
  • pepper

Peel an onion and cut it into small pieces, peel the carrot and grate it on a small grater. Cut the zucchini into cubes.

Fry the vegetables in oil for about 5 minutes, then add the rice. Leave it for another 2 minutes, then add water.

Let it boil for about 35 minutes, then salt and pepper to taste.

Pass the garlic through a press and add it to the soup. Remove the soup from the heat.

Mix the cream with two or three tablespoons of soup, then add the rest of the cream composition, gradually, to the soup and mix continuously, then add the finely chopped dill.


Zucchini soup with green beans

We clean the inside of the zucchini and the peel, wash it and cut it into cubes.

We clean the green beans from the ends, wash them and break them into three pieces each, to make it smaller.

We clean the onions, the carrots, we dig them, we chop them finely and we put them to harden in a little sunflower oil, we add the cleaned, washed and chopped peppers and we drop a little warm water so that they don't stick.

I had peppers in the freezer and I put some of them.

When the vegetables are almost penetrated, add the boiled water, the zucchini and the green beans, cover the pot with a lid and let it boil for about 30 minutes on medium heat, then try if the zucchini penetrates, as well as the beans and if so, add the tomatoes.

Leave it on the fire for another 10 minutes, then add salt if needed and turn off the heat.

Add the chopped dill immediately and serve.

It is a slightly sour soup, but we prefer to sour it separately in a plate with lemon or vinegar, each to taste.