Posts Tagged ‘Stews’
Asparagus soup with boiled beef is light soup, which can be very easy to prepare if you have cooked the day before Beef and retain remnants of the broth and the meat left over. Then you need only peel the asparagus, cut into bite-size pieces, as above to see in the picture, and cook in the broth.
The asparagus soup and simmer another 15 minutes on medium heat. Boiled beef cut into strips and heat the asparagus soup. Whisk the egg for a large organic egg with milk and sprinkle with salt and nutmeg. A cup or small bowl auspinseln with butter, pour in the egg and place in a suitable pot. Add enough water to the bowl up to half the water is. A lid and heat the water, but do not boil. Read the rest of this entry »
The sharp goulash soup is seasoned with fresh chili pepper and cayenne pepper. As a soup, I used a hearty green peppers and a mild red pepper. Cut pork stew and beef stew into smaller cubes, as shown in the picture above, so they will cook faster and make better food. Onion and garlic into fine cubes. Heat the butter in a soup pot and brown the stew in it vigorously until it begins to brown.
Add onions and garlic and fry briefly. The stew with pepper, cayenne pepper, salt and pepper spice powder and tomato paste stir. Sprinkle flour over the stew and fry lightly. The stew deglaze with red wine, add broth and tomato puree and place a lid. Spicy goulash soup boil once and switch back to medium. Cut the peppers into small cubes. Read the rest of this entry »
For the leek soup with scampi scampi which are fried in olive oil and pungent spices, so that the leek soup tastes very spicy. Leeks and cut into rings. In a soup pot and saute the leeks omit butter soft on medium heat. Add chicken broth on top, a lid and cook the leek soup once. The temperature switch to medium and let simmer for another 5 minutes leek soup.
Lift out about two tablespoons of garlic with a slotted spoon and set aside. Puree remaining leeks in chicken broth and season with salt and pepper. White wine with cornstarch until smooth. The leek soup briefly boil and thicken with the strength of the mixed. Set aside the leek filling back into the leek soup. Remove the shell of the prawns. Heat olive oil in a frying pan and fry the prawns in it slightly while turning about 3-5 minutes. Prawns with salt, cracked pepper and chili powder colorful spicy flavor. Read the rest of this entry »
Cream of vegetable soup with shrimp is a slightly spicy soup that tastes through the fresh greens very aromatic. The color of the cream of vegetable soup with crab may change depending on the percentage of used vegetable reddish, greenish or whitish. I have weighed nearly half a collar greens after peeling and cleaning, and uses 300 g carrots, 100 g and 50 g leek celery.
The greens cut into large cubes and place it in a soup pot and add vegetable stock. A lid, bring the vegetable soup vigorously bubbling boil, switch back to medium and the greens in about 15 minutes to cook at all. Remove the saucepan from the heat and puree the soup with a hand blender fine green, like to see in the picture above. Some crabs aside for decoration. Read the rest of this entry »
Zucchini soup is an easy low-calorie soup that is well suited as Vorsuppe. It can be quickly and easily prepare. Rinse zucchini, wipe dry and cut the end pieces. Grate for decoration, as seen in the picture above, approximately 20 g zucchini with the coarse side of a square grater and set aside. Remaining zucchini into small cubes.
Floury potatoes, peel, rinse and cut into small cubes. A mild white onion peel and cut into cubes. Omit butter in a saucepan and anschmoren the vegetables lightly. Add vegetable broth on top, a lid and bring the broth to a boil. The temperature switch back to medium and the vegetables cook in about 10 minutes even. Remove the saucepan from the heat and puree the vegetables with a hand blender fine. Stir in creme fresh and season the zucchini cream soup with salt and pepper. Read the rest of this entry »
Party goulash soup can be prepared well in larger amounts. Heat the butter in a casserole. Pork stew and beef goulash may still cut a little smaller. Batch-pork stew in the hot ghee fry light brown all around. Remove from the casserole and place on a plate. Stir-fry beef stew also, take the pork from the pot and give. Peel and coarsely chop onion.
Peppers in half, freeing of white skins and seeds and cut into cubes. Anschmoren onions and peppers in a hot frying fat. Add meat and stir again. Add tomato paste and short mitsch tumors. Deglaze with red wine, put on a lid and simmer goulash soup at low heat about 45 minutes. Fill with broth and stir into the sauce gypsy goulash soup. Pour mushrooms in a colander, rinse under running water, cut in half and warm in the goulash soup. Read the rest of this entry »
Hamburger kale is a hearty winter meal that ends by Puts and smoked pork neck particularly savory tastes. Hamburger kale is indeed calories, it also traditionally eat only once a year really enough of kale. Pluck the leaves from the cabbage from the thicker Mittelstrunken, drain thoroughly wash in cold water and drain. In a large soup pot and bring to a boil plenty of water to blanch the kale in portions for several minutes until he collapses.
The kale with a slotted spoon lift out of the water and let drain. After the last portion of the kale to boiling water and pour lard or omit it in soup pot. Peel the onion, cut into small cubes and fry in hot lard until translucent. Give the kale to mix well and pour vegetable broth. So that the kale is more digestible, it is seasoned with mustard. Then season to taste with salt as needed. Matins ends lie on the kale soup and seal the pot with a lid. Hamburger kale over medium heat about 45 minutes simmer. Read the rest of this entry »
Baked kale stew can be prepared very well. The thick stalks of kale pick, wash and blanch in boiling portions of water. Rinse with cold water. Green cabbage cut into fine strips. Missed in a large saucepan of goose fat. Dice the bacon and onion and fry in goose fat. Add kale and top with meat broth. Kale, mustard flavor. Smoked pork neck in slices on the kale.
A lid and cook on low setting kale. Meanwhile, peel the floury potatoes, cut into small pieces and cook until tender in a little salted water about 20 minutes. Mash potatoes with a potato masher or press through potato ricer. Stir in milk, egg yolks and 20 g butter. Mashed potatoes with pepper, salt and nutmeg. Meat from the pan and keep warm. Kale stew fill in a baking dish. Read the rest of this entry »
Midnight soup can be prepared well in larger quantities. Beef stew and pork stew may still throw a little smaller. Heat oil in a pan and fry the corn oil mixed stew in it strongly. Dice the onion peel, small and short mitsch tumors. Stir in tomato paste and deglaze with red wine.
Temperature to lowest level and top up the soup with meat broth. Season with freshly ground pepper, salt, paprika, a pinch of cayenne pepper, chili powder and chili sauce. Midnight soup can simmer about 40 minutes. Pour mushrooms in a colander, rinse, shake dry and cold. Slice the mushrooms. Green peppers in half, freeing of white skins and seeds and cut into cubes. Read the rest of this entry »
Stifado is a Greek stew that can be prepared with beef, veal or lamb. For this version I used beef. Cut the meat into 5 cm cubes. Melt butter in a casserole and brown the meat on all sides brown. First comes from meat juice. Once the juice is cooked, the meat is brown. Pour half of red wine. Add chopped tomatoes with juice and tomato paste.
Pour boiling water. Cover and cook on medium heat 10 minutes. Heat olive oil in a nonstick pan. Dice the onion, crush garlic and fry in olive oil both glassy. Then to the meat. Season with cinnamon, oregano, salt and freshly ground pepper. Stifado covered over low heat, let simmer for about 1 1 / 2 hours, until meat is very tender. Read the rest of this entry »