In a little oil, fry the onion and pepper. When the onion has become transparent, add the pieces of sausage and let it fry a little more, then add the diced potatoes and cover with water, adding salt. When it starts to boil, add the crushed garlic and the saffron threads, paprika and bay leaf.
Let it boil for about 40 minutes. The soup should be a little thicker, not too much juice.
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Saffron Potato Soup - Recipes
POTATO SOUP WITH TAMARIND
Tamarind is the fruit of a tropical tree, from the Fabaceae family, native to Africa (Sudan and Madagascar) and erroneously attributed to India as its origin (Hindi tamar), where it was later introduced. Known by the Greeks and Egyptians since the 4th century BC.
Tamarind (Hindi tamarind) is a fruit often used in India and the Philippines and looks like a kind of brown vegetable. Tamarind is also very popular in Africa, where it is consumed either raw or as an ingredient in certain traditional dishes.
The fruit, with a fleshy pulp, grows inside a brown pod similar to legumes, but larger.
Tamarind is a fruit found mainly in India, Asia, West Africa and South America. Tamarind has a sweet-sour taste, is rich in sugar, vitamin C, vitamin B and interesting for a calcium fruit.
You can find it at most oriental stores, at some Plafare and on the internet.
I will use it in my recipe for sour soup.
- potatoes - 3-4 pcs
- carrots - 2 pcs
- parsley root - 1 pc
- onion - 1 pc
- tamarind - 30 gr
- parsley - a few strands
- water or stock (juice in which chicken or beef was boiled) - approx. 2 L
- sour cream - 250 gr
- soybean oil / grape seeds 20 ml (I use one of these 2 types of oil for frying, more details about the oil, you can find it under the heading “TIPS & IDEAS”.)
- salt and pepper
Boil the tamarind in 500 ml of water for 15 minutes.
Wash the potatoes, carrots, parsley root and parsley leaves. Peel the potatoes and cut them into cubes, preferably small or larger. Peel the parsley root and carrots and grate them, peel the onion and cut it into juliennes, finely chop the parsley leaves.
Put the pot on the fire with oil, when the oil is hot add the onion, carrots and grated parsley root, heat them for 1-2 minutes on low heat, then add 1 glass of stock and leave on low heat for 4-5 minutes, then add the rest of the stock, salt, pepper and let it boil on low / medium heat depending on the used eye of the stove.
After we have boiled the tamarind for 15 minutes, we strain it through a fine sieve and keep the juice, which we will use for sour soup. We can eat the fruit after it cools down, be very careful not to swallow the seeds and twigs at the roots)
After the vegetables are cooked, add the tamarind juice and let it cook for another 10 minutes.
If we can't find tamarind, we can make this recipe and we can use it for sour, vegetable broth, borscht, grape aguride or pomegranate broth. )We have options, don't we? It's just that the taste will be different!
When the soup is ready, add the chopped parsley and sour cream, mix well and turn off the heat!
This ciroba is served with fresh or pickled hot peppers!
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When you miss Grandma's dishes, you can make a smoked potato soup. It can also be without meat, but if you put a lot of smoke, a soup of big days comes out.
Ingredients for tasty beef soup
- 800 grams of beef (I used muscle this time, but I recommend bone meat)
- 3 carrots (250 gr)
- Parsley root 200 gr)
- 1 bell pepper
- 150 gr peas
- 2 suitable potatoes (approx. 200 gr)
- 3 small onions (250-300 gr)
- Celery (350 gr)
- 150 mashed tomatoes (or tomato paste)
- 50 ml oil
- Salt, pepper, a few bay leaves, if you have homemade vegetables you can put a spoonful of green parsley to taste.
How do we prepare beef soup, like in a restaurant?
First we will clean, wash and chop the meat and vegetables (of the three onions, we will chop only two, one is whole). In a pot, heat the carrots, but only a little, so that the oil takes on a golden color.
This way our soup will have that beautiful "face", we will put about 6 liters of water over the carrots and we will leave it until it is hot to hot, then we will put the meat, salt, pepper (don't skimp on the pepper , will give a sensational taste to the soup), cleaned onion, but whole.
We will leave it on the fire for about an hour and a half or until the meat is half cooked, taking with a spoon that ugly foam that forms when it starts to boil.
Don't worry if the surface of the soup looks too greasy, as soon as you start to take the foam made from the meat, a lot of the fat will go away.
After the meat is half cooked, take the onion out of it and throw it away, add the celery, chopped onion, pepper, and parsley root and let it simmer for another 30-40 minutes.
Step by step recipe for tasty beef soup
We will put the peas, we will let it boil for another 10 minutes (if the peas are pre-cooked, we will put it once with the tomato paste, otherwise it will boil too hard and it will crumble) after 10 minutes we put the potatoes that will also boil for 15 minutes.
At the end we will put the tomato paste diluted with a few tablespoons of soup from the pot, we will put half of the amount of parsley in the soup and let it boil, after which we will take it off the heat.
We will put the rest of the parsley and some ground pepper and we will put the lid on and leave it like this for 10-15 minutes, so that the parsley and the pepper leave their aroma in our soup.
Thus, the soup will have a special taste, and the meat will be tender and the vegetables will not crumble, having a clear soup like in a restaurant.
The recipe and the pictures belong to Luciana Marc and she participates in the competition "The great autumn contest, with guaranteed prizes, without a draw". You can find more recipes published by her here.
The average grade given by the jury for this recipe is 10.
Recipes with Gina Bradea »Recipes» Tasty beef soup with vegetables
- 200-300 g smoked (bacon, smoked fork bones, kaiser…)
- 3 tablespoons oil
- 1 medium onion
- 1 large carrot
- 1 piece of celery root (or a stem)
- 5-6 medium potatoes
- 400 g diced tomatoes (canned)
- lemon juice (or a little borscht)
In the pot in which we will prepare the soup we put the oil and sauté the chopped bacon for a few minutes until the fat melts. to cover the vegetables. Salt to taste and let it boil until the potatoes are cooked.
Add the diced tomatoes, lemon juice or hot borscht, season with salt and cook for a few more minutes.
Turn off the heat, add the thyme, fresh or frozen larch and leave it covered for a few minutes to leave its flavors. smoked potato soup hot with hot peppers and a tablespoon of sour cream if you like. Enjoy!
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Potato soup with sour cream and smoked meat
On cold winter days, potato soup with sour cream and smoked meat seems to me the most suitable choice.
It has an unmistakable taste and is eaten with appetite by everyone in the house, although they are not such big soup fans :))
The recipe does not have exact weights, some people like thicker soup - and here I make a parenthesis. I burst out laughing when I remember a dear friend telling me that at the beginning of the marriage her husband and she were cooking and each of his soups was a new stew :)))), it was so thick.
Coming back, some people like thicker soup, others want a lot of juice. I will write you how I did it, but you will adapt it exactly as you know you like it.
Even if I generally put several types of bleach in the soups (celery, parsnip, parsley), this time I didn't want to put too many, I just stopped at the celery.
Ingredients Potato soup with sour cream and smoked
- 100-200 g smoked (I put homemade pork leg, smoked, you can put what you have in the house)
- 2 carrots
- 5-6 fist-sized potatoes
- a large slice of celery
- an onion
- a red bell pepper
- 200 ml sour cream with 32% fat
- an egg yolk
- dry tarragon - 3/4 teaspoon
- green parsley - half a link
- 40 ml oil
- 3 l apa
Preparation Potato soup with sour cream and smoked
Wash and clean the vegetables and cut them into all cubes.
Prepare the pot in which you prepare the soup and heat the oil.
Put sliced smoked meat or smaller pieces, onions and other vegetables, except potatoes.
Cook everything for 4-5 minutes, stirring gently while the vegetables will soften slightly.
Pour water and adjust the taste of salt. From the moment the soup boils, let it simmer for 15-20 minutes, then add the potatoes. Boil for another 15 minutes.
Mix the sour cream with the egg yolk in a bowl and take from the hot soup with the polonium, heating the mixture before adding it to the soup. When the mixture has about the soup temperature, turn off the heat, pour and stir.
Add the dried tarragon and chopped green parsley.
serves soup with hot peppers.
My source of inspiration for this soup was Mihaelar63
ps. I don't need advice from those with sour soups, no, I don't like sour soups!
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