Clean the vegetables.
Carrots, onions, peppers, cleaned and finely chopped, are fried in a little oil. Then add the diced tomatoes and diced parsley. Fill the pot with water and then add the sliced mushrooms. Let all the vegetables boil, matching the taste of salt, pepper and vegeta.
When they are all cooked, add the finely crushed garlic, a little broth if you want the soup to be more sour and let it boil. You can put chopped green parsley on top.
Method of preparation
We clean the vegetables and cut them into strips or grate them on a large grater, and we leave the onion whole (we throw it away after it boils).
We put them in a large pot and pour about 5 liters of water. Meanwhile, wipe the pleurotus mushrooms with a damp paper towel (never immerse the pleurotus mushrooms in water to wash them, as they are porous and will absorb a lot of water, thus losing their flavor), cut the fidelita and then put them in a pot. . Add half of the pickled donuts, cut into small cubes.
Let it boil for about 30 minutes.
At the end in the last 5 minutes, add the rest of the sliced donuts and the crushed garlic as for the mujdei.
Mix the beaten yolks separately with the coconut milk (after I have shaken the box well before opening it, let the milk mix well), if you don't have it you can replace it with cooking cream, add 2 tablespoons of juice and put them in the milk. , homogenize and then pour the composition, in a thin thread, into the pot.
Bean soup & # 8211 Ingredients
- 500 gr white beans, berries
- 2 pcs. onion
- 2 carrots
- 1 parsnip root
- 1 bell pepper, red
- 250 gr canned red tomatoes
- 30 ml of sunflower oil
- dried thyme
- dried tarragon
- 2 bay leaves
- salt and pepper
- 1 bunch of green parsley
- 3 liters of water
Recipe 5: Sicilian meatball soup
Flavored with Parmesan cheese and garlic and stuffed with raisins, the delicious Sicilian meatballs turn this vegetable soup into a very tempting meal. If the soup stays too long, then it is possible for the pasta to absorb a large amount of liquid: you can simply add some more water.
The ingredients you will need
- 250 grams of minced meat
- 5 tablespoons freshly chopped parsley
- A quarter cup of Parmesan cheese grated
- Two tablespoons of raisins
- Two tablespoons of dry pieces of bread
- A beaten egg
- 5 cloves of crushed garlic
- Two teaspoons and a half of salt
- Half a teaspoon of freshly ground black pepper
- Two tablespoons of olive oil
- Two diced carrots
- A chopped onion
- Two diced celery
- A diced zucchini
- 150 grams of chicken soup
- A glass of thick tomato sauce
- Half a teaspoon of dried rosemary or two teaspoons of freshly chopped rosemary
- A small glass of pasta
Step 1: In a medium bowl, mix together the minced meat, 4 tablespoons of parsley, Parmesan cheese, raisins, bread crumbs, egg, half a clove of garlic, half a teaspoon of salt and a quarter teaspoon of ground pepper until they mixed well. You can make 24 meatballs from this mixture
Step 2: In a larger skillet, heat the oil over medium heat. Add the carrots, onion, celery and the rest of the garlic and cook, stirring occasionally, until the vegetables begin to soften, after about 5 minutes. Add the zucchini and cook, stirring occasionally, for 5 minutes. Add chicken soup, tomatoes, rosemary and the remaining two teaspoons of salt. Bring to a boil, then turn the heat to low and bring to the boil, partially covered, for 10 minutes.
Step 3: Add the remaining teaspoon of parsley, a quarter teaspoon of pepper and pasta to the soup. Bring to the boil for 5 minutes. Add the meatballs and bring to the boil until the meatballs and pasta are done, for about 5 minutes.
Easter fasting 2020. Fasting recipes. Fasting belly soup. The special ingredient you need
Fasting recipes. Fasting belly soup. The special ingredient you need
If you like belly soup and now you fast or do not usually eat meat, you should know that there is an excellent alternative to the classic recipe. It is a fake belly soup and it looks amazingly similar to the usual one.
Easter fasting 2020. Fasting recipes. Fasting belly soup. Here's how to make a fake belly soup, in other words a "belly" soup with Pleurotus mushrooms. Pleurotus mushrooms can be found in any supermarket, at a price of 12-16 lei kg.
First boil the mushrooms in water, in which you put a mixture of dehydrated vegetables, a kind of natural vegetable, and separately fry the carrot a little (or what vegetables everyone wants to use). At the end, put the garlic and the cream substitute, ie cashew cream or, better, fasting yogurt. You can sour the soup directly in a plate with apple cider vinegar or lemon juice. And don't forget the hot peppers, if you like! These are, in short, the steps you will follow.
Remember! Instead of the cream you put in the classic recipe, you can confidently use fasting yogurt, which is made from soy or coconut. You can buy fasting yogurt from supermarkets, a 200 g glass costs up to 4-5 lei.
Ingredients for Lent Belly Soup
- 500 grams of Pleurotus mushrooms (costs 6-8 lei)
- 2-2.5 liters of water
- 2 tablespoons of vegeta
- a carrot (a quarter of celery and a little parsley root - optional)
- 2 cloves of garlic
- 100 ml of oil
- salt, pepper to taste
- lemon juice or vinegar for sour
- yogurt or fasting cream
Method of preparation Fasting belly soup
Wash the Pleurotus mushrooms in running water and then let them simmer for a while.
Cut the mushrooms into strips (to imitate as well as possible those from the classic soup)
Put the 2-2.5 liters of water to boil together with the 2 tablespoons of natural vegetables.
While the water is boiling, the carrots (and the other vegetables - celery, parsley) are grated on a small grater.
Put a pan on the fire and heat the oil.
Add the carrot and sauté for 2-3 minutes, stirring to avoid burning.
When the water starts to boil, add the slices of chopped mushrooms and the hardened carrot (vegetables).
Add salt and pepper to taste and simmer together for 20-30 minutes, cover the bowl with a lid until the mushrooms and carrots (vegetables) are boiling. When they are ready, turn down the heat and add the yogurt or fasting cream.
At the end, add the crushed garlic.
Mix everything well and the fasting belly soup is ready!
Serve with vinegar (apple or regular) or lemon juice and hot peppers, if you like.
- 500 & # 8211 700 g pleurotus fungus, weighed after removing the stalks
- 2-3 l of water or stock of vegetables or mushrooms
- 1-2 yellow onions
- 1 carrot
- 1 red pepper or kapia
- possibly a small celery for taste and or parsnip
- 2-3 cloves of garlic
- 250 ml cream, in the vegan version & # 8211 vegetable cream (either bought or made by you from hydrated cashews, water, lemon juice, inactive yeast flakes)
- 2-3 yolks (do not use them in the vegan version)
- 1 bay leaf
- 2-3 tablespoons cooking oil
- 2-3 tablespoons of vinegar or to taste, it is safest to put each in the plate, like garlic
- optionally, a hot pepper
The preparation is so simple that it took me longer to write the recipe than to do it.
First of all, boil 2.5 liters of water or stock of vegetables or mushrooms. I used water and 2 tablespoons homemade vegetable paste, the recipe from Thermomix. But you can also use a vegetable cube you trust or mix dehydrated vegetables. Or just water and that's it, the soup will taste anyway from the vegetables in the soup and the mushrooms.
In the pot in which we will make the soup or in a pan, put 2-3 tablespoons of oil. Finely chop the onion or fish and fry it in oil until soft.
Do the same with the carrot, which we cut into small cubes or thin strips. If it's easier for you, we put it on the grater. I don't like how it looks in soup, but it has the advantage that it will color the soup better.
We also cut the red pepper, possibly into strips, like mushrooms.
As I said, we cut the mushrooms into strips, the size of the belly from the belly soup, taking care not to be too long to be able to take in the spoon easily.
Pour the lightly hardened vegetables and mushrooms into the pot of hot water / soup and let them simmer until the mushrooms are well cooked.
At the end, add the cream.
If you use egg yolks and regular cream, mix the yolks with cream and season the composition with a soup polish, added one by one, until you bring the mixture of yolks and cream to a temperature close to that of the soup. Otherwise, it cuts. Extinguish the fire.
If you make the vegan version, use vegetable cream, which you either buy or make in a blender made of hydrated cashews, water, salt, inactive yeast flakes and a little lemon. Bring to a boil and turn off the heat.
You can add to the soup garlic sauce, strained, and vinegar or lemon juice.
Pleurotus mushroom soup (fake belly soup) seasoned with egg and cream
It is best for everyone to straighten their soup on their plate with a little vinegar and garlic sauce, to taste.
Vegan pleurotus mushroom soup (fake belly soup) with a tablespoon of vegetable yogurt
At the multicooker, use the sauté function for browning the vegetables, then the soup function for boiling.
I got you an amazing recipe! Mushroom meat soup! Fasting, very tasty and nutritious! Tell us if you ate anything better!
1 large onion
1 red kapia pepper
200 gr freshly chopped cabbage
1 jar of vegetables for soups (parsnip, celery, carrot, parsley)
3 tablespoons sunflower oil
1/2 can of mashed tomatoes
2.5 l of plain water
salt and pepper to taste
1 bay leaf
500 gr mushrooms
7 tablespoons white flour tip
1/2 teaspoon turmeric
3 tablespoons oil
greens (dill, parsley, celery)
Preparation time: less than 60 minutes
RECIPE PREPARATION Mushroom meatball soup:
Peel the onion and pepper, wash them and cut them into cubes.
Put the onion and pepper in oil for 5 minutes.
Add the chopped cabbage, the jar of vegetables for soups, plain water, bay leaf, salt and ground pepper to taste, then let it boil until we prepare the meatballs.
The mushrooms are cleaned, washed, boiled in water with a little salt, about 10 minutes.
Drain the mushrooms, pass them through the robot and then mix them with flour, turmeric powder, dried basil, salt and pepper to taste.
At the end we add 3 tablespoons of oil and mix until we obtain a homogeneous mixture from which we form meatballs of the desired size, which we add to the soup on the fire.
Reduce the heat and let the meatballs boil until they rise to the surface.
Add the mashed tomatoes, bring a few more boils and sprinkle with the chopped greens and let the flavors blend for a few minutes.
Serve in bowls or plates and serve.
The benefits of mushrooms you did not know. How it helps you have an iron immunity
Mushrooms are foods highly sought after by vegetarians, dieters and a large number of consumers during fasting periods, with the advantage that they can be found at any time of the year.
The benefits of mushrooms you did not know. How it helps you have an iron immunity
Edible mushrooms contain a number of beneficial nutrients for the human body. Some fungi have a pharmaceutical and therapeutic importance. Other species act favorably on some diseases, being used in natural therapy. The healing virtues of yeast are known since ancient times, but also of larger species.
Mushrooms are important sources of fiber, vitamins and minerals containing vitamin B1, riboflavin (B2), niacin (B3), pyridoxine (B6) and folacin (folic acid) essential minerals, including potassium, magnesium, sodium, copper, iron and phosphorus. But the most significant is selenium, which is not found in too many fruits or vegetables. Mushrooms are also rich in antioxidants. With a content of over 80% water and rich in fiber, the addition of mushrooms to daily meals provides satiety without an increased caloric intake.
A cup of mushrooms provides the body with 50 calories from which it can extract the energy it needs. This quality makes them a staple in diets.
Fiber from mushrooms plays a very important role in preventing constipation and regulating the digestive system. Mushrooms contain starch which, once in the digestive system, is turned into food for bacteria in the colon, helping to maintain a healthy gut. A compound (eritadenine) in mushrooms called & # 8221shiitake & # 8221 helps the liver process cholesterol.
& # 8221Champignon & # 8221 (Agaricus bisporus) mushrooms, some of the best known edible mushrooms, bring significant health benefits through their consumption. Researchers at the University of Pennsylvania found that just a few mushrooms have 12 times the amount of L-Ergothioneine (a powerful antioxidant) than wheat germ and four times more than chicken liver. Consequently, they have the ability to strengthen the immune system. L-Ergothioneine has an effect on unstable substances, which permanently attack and damage cell membranes, known as free radicals.
At the same time, Hanyang University in South Korea has found that mushrooms can lower the risk of breast cancer. Experts say that the chances of developing breast tumors are lower, as the consumption of mushrooms is associated with green tea. Nutritionists recommend mushrooms in the diet and diet of women and men to prevent prostate cancer. Due to the fact that it contains iodine, it is beneficial in the functioning of the thyroid gland.
Some white mushrooms contain a higher amount of potassium than an orange, helping to regulate blood pressure.
Mushrooms contain natural antibiotic factors that can fight infections.
The mushrooms are cleaned of skins and tails. Then dig well and place on a tray.
Onions should be cut very small so as not to feel too much. Tomatoes should also be cut into small cubes.
The potato will be grated and drained very well. The dill is chosen and chopped very well.
You can chop, if you want, the mushroom tails.
When all the ingredients are ready, you can start preparing the filling.
In a bowl put the onion, tomatoes and mushroom stalks and mix very well.
Add the potatoes and dill and season with salt and pepper. Mix the composition for one minute.
After that, take each mushroom separately and fill it.
Once all the mushrooms are filled, put a little oil in a pan and place the mushrooms.
Bake for about 10 minutes.
Those who do not fast can try this video recipe!
How do you make mushroom soup?
Put the oil in a pan and fry the chopped garlic, onion, mushrooms and peppers until golden brown. Add chicken soup, hot paprika, salt and simmer for 10 minutes. At the end you can put sour cream and garnish with parsley.
This one mushroom soup it is easy to prepare and tastes very good! You have to try it!
Mushroom ciulama, fasting recipe
Mushroom ciulama, a simple, fasting recipe, has always been one of my favorite foods. With hot polenta or fresh bread next to it, let me gather all that silky sauce from the plate! My mushroom ciulamaua is not white, but golden and sweet, from carrots.
What ingredients do we use for Mushroom Ciulama, a simple, fasting recipe?
- 1 kg mushrooms
- 1 onion
- 1 small carrot
- 1-2 cloves of garlic (optional)
- 3-4 tablespoons oil
- salt, pepper, nutmeg
- dill and fresh parsley
- 1 tablespoon flour