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Vegetable soup with dumplings and sausages

Vegetable soup with dumplings and sausages



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Cut the peppers, carrots and onions into cubes, then sauté them in a little oil. Put the sliced ​​sausage then pour water and let it boil. Add diced peas and squash,

When the vegetables are almost cooked, prepare the egg dumplings, flour, semolina, salt and a little oil.

With a spoon, put the dumplings in the pot with the soup, let it boil a little longer.

Season with salt, pepper and juice from hot peppers.

It can be served with sour cream and hot peppers.

Good appetite!!!


Vegetable soup with dumplings and sausages - Recipes

Preparation time: 50 min.

Ingredient: 1/2 sweet cabbage, 1 carrot, 1 parsley root, 1 onion, 6 large tomatoes, salt, 2 tablespoons butter, 1 egg, lemon juice (to taste), greens, 1 l water.
Home delivery! Buy great ingredients for this recipe!

Method of preparation: Carrots, parsley and onions, cleaned and washed, put on the vegetable grater and lightly fry in a tablespoon of butter. Add water and simmer for 10-15 minutes, then add finely chopped cabbage. After a few boils, add the scalded tomatoes and strain them, salt and simmer until the cabbage is ready. Add the chopped greens and beaten egg with the lemon juice.



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Fasting recipes from Prislop Monastery: Peppers stuffed with fasting

ingredients

  • 7 bell peppers
  • 1 pepper
  • 2 carrots
  • 2 onions
  • 150 g of rice
  • 3 tomatoes
  • paprika
  • pepper, salt
  • 50 ml oil
  • 1 tablespoon flour
  • 1 teaspoon of vegeta
  • parsley

Preparation: The peppers are washed and cleaned of the seed rind. Remove the seeds from the stalk and stop for the lid. Separately prepare the vegetables, onion and pepper, chop into strips, grate the carrot. Heat the oil in a pan, sauté the vegetables, add the rice, add the tomato pulp and leave it on the fire until it gets a good consistency to fill the peppers. At the end, add salt, pepper to taste. Fill the peppers and place them in a higher saucepan. Add warm water and a few slices of tomatoes. Add a teaspoon of vegeta to taste and simmer the peppers. Towards the end, dissolve a tablespoon of flour in water and add to the sauce. I'm ready when the juice has dropped and the peppers have boiled. Add finely chopped greens. Serve hot with sauce. Good appetite!

Fasting recipes from Prislop Monastery: Potato soup with toast and garlic


Culinary terms inherited from Latin

We have a considerable number of words inherited from Latin in the culinary field, such as the name of drinks, food or cooking processes.
Here is a list of tremors inherited from Latin: dough, water, meat, curd, sausage,, hen (from Latin gallina), flour, die, feast, egg, poultry, pepper, bread, lunch, salt, cake, lard, juice and so on
The word it took it also exists in the southern Danube dialects, with the meaning of & # 8220paste obtained from flour mixed with water, fat, etc., from which bread, cakes, etc. are prepared. & # 8221, or with the meaning of dough. The word comes from Latin allevatum, which in turn comes from Latin allevatus with the meaning "raised, exalted", and which is a derivative of the Latin verb Levar "To raise", transmitted to the Romanian in form to take. Marius Sala tells us that the difference in meaning is explained by the fact that Levar had acquired early the meaning of "ferment", existing in other Romance languages, where its derivatives have the meaning of "yeast": in French leaven and leprosy, and in Spanish leudo.
After Marius Sala, the word potato it is particularly interesting because, surprisingly, it has its distant origins in Latin, although the potato was brought to Europe late in South America. In Latin, there is the construction terrae tuber, "earth tuber". It was transmitted to the Italian dialect, where the term is found truffle to name some edible mushrooms of the genus Tuber, in the shape of tubers, which grow in the ground. from Italian, was borrowed from German, Kartoffel, word that underlies the Romanian potato.
Deadline sausage, inherited from Latin carnaceus is normally allowed with two variants: sausage / sausage. While sausage is the direct result of the Latin word, sausagesţ is a form later remade from the plural (with the alternation t

ţ after the model of some nouns like bătbat - men). plural sausages it is pronounced and written correctly with the final i, Mioara Avram tells us.
Deadline azyme inherited from Latin, comes from Latin in Greek. Azima is a cake made of rye or wheat flour, made from unleavened dough and baked under the spout. It comes from Latin azymus "Without yeast," borrowed from the Greek azymos, used in Christian religious terminology. In Greek, it was a derivative of zymos "Yeast", with the privative prefix -a, informs Marius Sala. Western Romance languages ​​borrowed the term from ecclesiastical Latin (fr. Azyme) or directly from Greek (sp. Azimo). In some languages ​​of Transylvania, there is the adjective azăm, with the meaning "not fermenting", used in relation to canned vinegar or brine that has not been made.
Another term also explained by Marius Sala is shoo, meaning "juice taken from boiling polenta before being chewed", a word preserved to this day in some areas of Transylvania. The word is synonymous with porridge and pasta, also regional terms. Cir is based on the Latin word chylos, borrowed from Greek, where it meant juice or sap. The word chylos it also existed in medieval Latin as a medical term, from which it was borrowed, in the 15th century, from French, in the form of chyle, "milky liquid which constitutes the contents of the intestinal lymphatic vessels". From French we also took the neologism chil. Therefore, cir "watery mother" and kilo, a word from medical terminology, are etymological doublets.
Cake is another word inherited from Latin, coming from torch, both meaning "round bread".
Deadline juice, "Stew of meat or vegetables, constituting a dish the liquid part of the dishes, the water in which it boils" appears in the MDA next to the soup "dish consisting of a juice prepared with vegetables, often with meat" and regionalism sip "Juice, soup, broth." This word is inherited from Latin zema, penetrating only into Eastern Latin and coming from Greek, where it had the same form.


  • 1 chicken breast
  • 1 red bell pepper
  • 1 large onion
  • 2 carrots
  • 1 parsley root
  • 1/2 celery root
  • 5 tablespoons vinegar
  • 6 yolks
  • 500 g of homemade cream
  • Salt
  • ground pepper
  • 4-5 cloves of garlic

Boil the meat in 3 liters of water, along with chopped vegetables and a pinch of salt. After you have gathered the foam and the meat is cooked, take it out, along with the vegetables. Cut the meat into long strips and boil it again, this time without vegetables.

Let it cook for another 5 minutes, sour the soup with vinegar and then add the composition of the beaten egg yolks (but, before putting this composition in the pot, mix it with 2 tablespoons of hot juice from the pot, so that you bring it at the same temperature).

At the end, add the crushed garlic, add salt, pepper and cook for another 10 minutes.


Vegetable pots with rice - a seasonal food with perfect taste

  • Vegetable pots with rice (Maria Matyiku / Epoch Times) Vegetable pots with rice
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Heat 3 tablespoons oil, then add onions, donuts and peppers (Maria Matyiku / Epoch Times) Heat 3 tablespoons oil, then add onions, donuts and peppers
  • When the carrot starts to change color, add the cabbage and beans, along with the peeled and finely chopped tomatoes (Maria Matyiku / Epoch Times) When the carrot starts to change color, add the cabbage and beans, along with the peeled tomatoes and finely chopped
  • Add diced zucchini and cauliflower florets (Maria Matyiku / Epoch Times) Add diced zucchini and cauliflower florets
  • At the end add the rice boiled in salted water (Maria Matyiku / Epoch Times) At the end add the rice boiled in salted water
  • Serve hot or cold, plain or in combination with other dishes and hot peppers (Maria Matyiku / Epoch Times) Serve hot or cold, plain or in combination with other dishes and hot peppers

Do you want to enjoy a pot in which the mixture of colors, taste and aroma of vegetables blends perfectly? Prepared with vegetables that are abundant in the market, this pot is so good that it no longer needs to be combined with other dishes.

Ingredient:

2 small eggplants
a cup (150 g) of large grain rice
3 tablespoons oil
a large onion
2 donuts
a pepper
a carrot
250 g finely chopped cabbage
250 g green beans or green peas
4 suitable potatoes
2 zucchini
1/2 cauliflower
4 matching tomatoes
1/2 teaspoon sugar (optional)
salt, pepper to taste
finely chopped green parsley

Preparation:

Choose two small, pitted (slightly fluffy) shaped eggplants. Wash the eggplant and cut into cubes, sprinkle with salt and set aside for 30 minutes to drain the bitter juice.

The rice is washed in cold water, then boiled in 3 cups of water, in which a pinch of salt is added.

Meanwhile, prepare the other vegetables. Cut the onion into small pieces, cut the donuts and peppers into thin slices, cut the carrot into round slices or pass through a grater with large holes. The cabbage is cut finely, and the bean pods are cleaned of the ends and broken into 2-3 cm pieces.

In a large frying pan or saucepan, heat 3 tablespoons of oil, then add the onion, donuts and pepper. After frying for a few minutes, add the carrot. When the carrot starts to change color, add the cabbage and beans. Continue to simmer over low / medium heat for 15 minutes.

Peel a squash, grate it and put it in a saucepan, along with the peeled and finely chopped tomatoes. Eggplants are rinsed under cold running water, drained in a strainer, then added to pots.

Continue cooking for another 15 minutes, then add the diced zucchini and cauliflower florets and continue cooking. The vegetables are not allowed to boil until they are crushed. Each vegetable must maintain its shape and retain its color.

At the end, add the rice boiled in salted water, well drained, turning gently until the grains mix well with the vegetable pot.

Season with salt and pepper to taste, add a little sugar and garnish with finely chopped green parsley.

Serve hot or cold, plain or in combination with other dishes (scrambled eggs, sausages or steak) and hot peppers.
We wish you good luck!


Vegetable soup with dumplings and sausages - Recipes

Preparation time: 2 h

Ingredient: 500 g dried white beans, 1 sprig of rosemary, salt, 500 g peeled tomatoes (canned), 3 cloves of garlic, 5 tablespoons of oil, 4 strands of dried sage, black pepper, a piece of smoked sausage or chopped cabanos ( you can also put summer salami, cut into thin slices).
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Put the beans soaked in cold water the night before. The next day, change the old water and boil with 1 liter of clean water, rosemary and half a tablespoon of salt. Boil for an hour and a half over low heat. Strain the beans. If the tomatoes are fresh, they are scalded, peeled and cut into small quarters if they are whole, peeled, canned tomatoes, they are cut according to their size (usually they are long and small). Peel a squash, grate it and slice it.
Heat the oil in a large saucepan. Stir in the garlic and chopped sage leaves (found at Plafar). Add the tomatoes and cook quickly. Add the drained beans, salt, pepper, mix well with the tomatoes.
Serve with pieces of sausage, cabanos or slices of salami quickly fried in very little oil. Those who like it can add a little vinegar on top.



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Video: Τα πιάτα του Μπλού. Σούπα Λαχανικών. Vegetable Soup (August 2022).