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Meatball soup at Philips Multicooker

Meatball soup at Philips Multicooker


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Peel, wash and finely chop the vegetables and greens (in a blender). Cut a piece of parsley and carrot into thin slices for the appearance of the soup. Put the chopped vegetables in the cooking pot, in oil. from MENU select the program FRY, from COOKING TIME choose 5 minutes. Then remove half of the hardened vegetables, which you will use in the meatballs, mixed with rice and minced meat, salt and pepper. Over the vegetables left in the pot, add the slices of carrot and parsley and 3 liters of hot water (you can put cold, but it will take longer to boil). from MENU select the program Boileau, and from COOKING TIME 30 minutes, close the lid and pressSTART.

From the meat composition, form not too big meatballs with wet hands, which you add to the soup after the end of the program. Boileau.

from MENU set the program STEW, from COOKING TIME schedule 30 minutes, close the lid and press START. 10 minutes before the end of the program, add the boiling borscht to the soup and straighten the taste of salt and pepper.

Whoever wants can boil in the soup a piece of smoked, ribs, brine. When serving, add chopped larch, sour cream and hot peppers to the soup, as you like. Good appetite.


Chicken soup with tarragon and tarragon

Chicken soup with tarragon and tarragon it is one of our favorite soups that I prepare in the cold season. It's a kind of comfort food for us. Recipe of chicken and tarragon meatball soup you can change it to your liking: you can add an egg to sour cream, you can use pork and you can add rice to meatballs. The amount of chicken is approximate, I'm sorry I don't know how much I put.
Chicken soup with tarragon and tarragon it turns out much better if you use chicken soup, which you can prepare in advance. I usually take a large pot and simmer a chicken or cutlery in it. I throw an onion and a carrot in the pot and if I have too much soup, I freeze it and keep it for other times.


Culinary art with Doina

  • 250 g minced meat
  • 50 g of rice
  • 1 onion
  • 1 carrot
  • 1 patrol
  • 1 parsnip
  • 50 g celery (optional)
  • 1 link larch + parsley
  • 1 liter bag
  • 3 tablespoons oil
  • salt pepper

Peel, wash and finely chop the vegetables and greens (in a blender). Cut a piece of parsley and carrot into thin slices for the appearance of the soup. Put the chopped vegetables in the cooking pot, in oil. from MENU select the program FRY, from COOKING TIME choose 5 minutes. Then remove half of the hardened vegetables, which you will use in the meatballs, mixed with rice and minced meat, salt and pepper. Over the vegetables left in the pot, add the slices of carrot and parsley and 3 liters of hot water (you can put cold, but it will take longer to boil). from MENU select the program Boileau, and from COOKING TIME 30 minutes, close the lid and press START.

From the meat composition, form not too big meatballs with wet hands, which you add to the soup after the end of the program. Boileau.

from MENU set the program STEW, from COOKING TIME schedule 30 minutes, close the lid and press START. 10 minutes before the end of the program, add the boiling borscht to the soup and straighten the taste of salt and pepper.

Whoever wants can boil in the soup a piece of smoked, ribs, brine. When serving, add chopped larch, sour cream and hot peppers to the soup, as you like. Good appetite.


Peasant soup with beef breast at Philips Multicooker

ingredients
500 grams of beef breast, 3 carrots, 1 parsley root, 1 onion, 1 clove garlic, bell pepper, 200 g sour cream, 1 egg yolk, 3 tablespoons tomato paste (prepared by me from garden tomatoes), 1 link parsley green, salt, pepper, vinegar

Difficulty: low | Time: 1h 45 min


Method of preparation

Heat the oil, sprinkle with paprika and quench with 2 liters of water, add the pepper and soup cubes. Meanwhile, grate the potatoes, squeeze by hand and mix with the minced meat, egg, finely chopped garlic, salt, ground pepper and flour.

Knead well, and if it is not thick enough, add a little flour.

From this composition make small meatballs and put them to boil in boiling soup, over low heat.

Boil for about 15 minutes, then remove and place on plates. in the remaining juice add a paste of flour and sour cream, add a little vinegar and strain over the meatballs.


Ingredients for meatball soup:

  • 3.5 l of water or meat / bone broth
  • 150 g onions
  • 100 g carrots (about 2 carrots)
  • 50 g celery and parsley root
  • 50 g capsicum (about 1/2 pepper)
  • 400 g well ripened and peeled tomatoes (I used canned)
  • 1 l borscht / sauerkraut juice or to taste, lemon or corcoduşe juice
  • 1/2 bunch parsley
  • 1 larch connection
  • salt to taste because it depends on the taste and type of salt, my recommendation is to salt throughout the cooking process in stages. Taste after each addition of liquid, especially.
  • 2-3 tablespoons oil

step 1. Peel a squash, grate it and squeeze the juice. Cut the onion, pepper and tomato into cubes. Grate the carrot or cut it into cubes. Put in a saucepan, add 4 liters of water and bring to a boil.

step 2. Boil 500 ml of water and when it boils add 3 tablespoons of rice. Let it simmer for about 2-3 minutes, then rinse under running cold water.

step 3. Roasted rice is added to the minced meat, along with 2 egg whites. Match salt and pepper. Optionally you can add paprika. Mix well.

step 4. The hairs are formed, which should be small, but it depends on the taste of each one.

step 5. When the vegetables are boiling, add the remaining 3 tablespoons of rice, then the meatballs. Let it boil for about 20 minutes.

step 6. Then add the chopped parsley and larch.

step 7. Put on the fire for about 3 minutes, then turn off the heat and cover with a lid.

step 8. Separately, mix the cream with the yolks and 2 tablespoons of cold water. Then add a pinch of hot soup and pour into the soup bowl.

step 9. Add salt and boiled sour borscht, to taste, and allow a little more to penetrate.


Method of preparation

We prepare the ingredients for the sour meatball soup with cabbage juice

We boil water.
We will not add salt because we have salted cabbage juice.
We clean, wash and chop the diced vegetables and add them to the pot on the fire, when the water reaches boiling point.
We will add the pepper later.

We prepare the meatballs

Pass the meat through the mincer together with the onion, sprinkle over the mixture, salt, pepper and thyme, then add the rice and eggs and mix well.
When the vegetables in the bowl begin to penetrate easily, form the nuts the size of a walnut.

Preparation Sour meatball soup with cabbage juice

Dip the meatballs in the bowl with the vegetables that are already easily penetrated.
Let the meatballs boil for about 20 minutes, over medium heat and covering the bowl, then add the cabbage juice, then the diced pepper and tarragon.
I put plenty of tarragon, because I like its aroma, so I put enough to be sprinkled on the entire surface of the pot, I can not give an exact amount.
Let the soup boil for another 15-20 minutes, then taste it and season it with salt, if necessary, then turn off the heat and add the chopped parsley.
I don't add tomatoes to sour soups with cabbage juice, but I've seen others add them.
Serve hot soup with a red onion or hot peppers.


Donut soup with meatballs

From meat, 50 g flour, eggs, rice, pepper, paprika, nutmeg, salt, finely chopped onion and two tablespoons of water make a mixture from which take a little spoon and place on a plate with the 100 g flour. Shape the meatballs taking care to cover them with flour.

Bring the water to a boil and when it boils, add the meatballs. Boil for 10 minutes and then add all the vegetables (carrot, celery, onion, donut) cut into small pieces and salt to taste.

Boil for another 25 minutes.
At the end, add the lemon juice and the finely chopped larch and bring to a boil.
Serve with sour cream or not, as you wish!
You can also add lemon juice, because it is very good and sour!


Video: DUMP AND GO Instant Pot Meatball Soup


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