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Vegetable soup at Multicooker

Vegetable soup at Multicooker

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Put the potatoes in the inner pot of the appliance and pour the water on top. Select the FRY program for 10 minutes, just enough to boil in a few minutes.

Add the rest of the cleaned and grated vegetables. Select the STEW program for 40 minutes. 10 minutes before the end of the program, we put the borscht that I gave it separately in a boil, with a little salt. Season with salt and pepper to taste.

At the end, add the chopped greens, a tablespoon of olive oil and mix well.

Serve hot with sour cream.

Good appetite!

Put the whole chicken breast to boil in salted water. Take the foam, and when the foam is no longer produced, add the vegetables cleaned and cut into large pieces.
Leave it to boil until it softens, strain the juice in which they boiled the chicken breast, cut it into thin strips and pass the vegetables to the blender and mix with the juice from the pot. Add the diced chicken breast and taste with salt and white pepper.
Leave it for another 5-10 minutes until it first boils, then turn off the heat.
Beat eggs well with sour cream, add a polish with soup. Gradually remove the composition from the eggs and put in the pot then a soup polish from the pot and mix with the eggs to temper the composition. Mix well in the pot.
Grind the garlic and make a mujdei, adding a little salt and a little water. It can be added to the soup at the end or served at the table with the soup.

2 functions of the new Philips Multicooker that I love would be: the timer for presetting up to 24 hours, which allows you to spend time with loved ones, while Multicooker cooks for you and adjustable valve for pressure control, with which the ingredients retains its nutritional values.

Radauti soup matches the taste of each one, adding garlic and vinegar and serving with pickled or green hot peppers.

Vegetable soup with ciolan

Ingredients for 4 servings of Vegetable Soup: 500 g smoked ciolan, 100 g carrots 100 g potatoes, 100 g celery, 100 g onions, 50 g peppers, 1/2 bunch of thyme 30 ml oil, 1 lemon, 20 g salt, 2 g pepper, 2 g peppercorns.
o Boil the ciolan in enough water to cover it, froth when it is ready, take it out and leave it to cool.
o Cut the onion into juliennes and harden them in oil, add the grated carrots and celery, then the julienned pepper.

o The bone is then deboned, cut into slices and put to harden over the vegetables, reduce the heat to a minimum and mix continuously.
o When the vegetables are hardened, add the juice in which the ciolan was boiled and the pieces of thyme are seasoned to taste, add the diced potatoes and cook for another 20 minutes then add the lemon juice and finally add the berries. pepper.

Tarhana - Instant vegetable soup powder

An alternative to commercial soups instantly, but much healthier, without agents of do not know what or dubious substances whose names begin with.

An alternative to commercial soups, but much healthier, without agents of do not know what or dubious substances whose names start with E and almost no one knows what it means. I suggest you to make at home with our little hands a more reliable form and to consume it more with lust knowing that it does not contain anything dangerous.

the basics:

1 kg of yogurt
1 kg of tomatoes
1 kg of capsicum
1 kg dried onion
1 bunch parsley
3-4 tablespoons dried mint or 1 bunch of fresh mint
1 glass of coarse salt
1 tablespoon dry yeast
flour content (3-4 kg)

let's get to work:

As ingredients I have listed the absolutely necessary ones, but in addition you can add other vegetables or spices to taste. For example, in addition to the above, I added 500 g of boiled chickpeas, 500 g of boiled lentils, 2 celery and 3 grated carrots on the small side of the grater, 2 heads of crushed garlic, 6-7 tablespoons of healthy tomato paste and 500 g of cornmeal. And now I remembered that I wanted to add some thyme but I forgot.
So after we have gathered everything we want to put in the soup, we wash and clean what is to be cleaned (vegetables and greens), we boil what is to be boiled (in my case chickpeas and lentils) and, in order not to swallow too much flour , I put the yogurt in a strainer for about 10 minutes and I dropped another glass of whey.
We pass all the ingredients except the flour with the food processor one by one or mixed, it doesn't matter. I arranged them one by one so that they could be seen in the photo.
After passing them, mix them all in a larger bowl and start adding flour until you get a dough the consistency of bread.
We will cover the bowl with the dough with a napkin and we will place it in a warm place but protected from the direct rays of the sun.
I didn't have a big enough bowl, so I split the dough into two smaller bowls to allow the dough to rise.
The dough will have to rise for 5-10 days (depending on the ambient temperature) but at least once a day we will mix it with a healthier wooden spoon to get the air out.
On the first day it will swell more, but with each passing day it will lose its boiling power and liquefy, and when it does not swell at all during a day we can consider this stage over and we will go to dry. This happened to me on the sixth day of waiting.
Also in a place protected from the sun but well ventilated, we lay a tablecloth, sheet or baking paper and start to put with the spoon of the leavened dough and spread with the back of the spoon cakes about the size of a palm.
If you have help, spreading the pancakes will go faster (or maybe not :). . .).
Let the pancakes dry for 10-12 hours on one side and then turn them on the other side. From time to time we try to crush them between our fingers without making lumps.
If we let them dry too long, they will be too hard to crush. So even if they are not completely dry, we crush them and pass them through a rarer sieve, then we leave the obtained dust to dry well again, spreading it from time to time.
And this is what the final product full of vitamins looks like, which we can store in jars, boxes or bags for a year and which, if necessary, we will use instead of instant commercial soups.
From the listed quantities, 5.5 kg of dust came out of me, of which I kept 1 kg for the needs of the house and I shared the rest to my knowledge.

Pork smoked soup with cabbage juice at Multicooker

I couldn't wait for the cabbage juice to be ready to make such a soup that everyone loves!

About this cooker, which stopped in my kitchen to be tested, I told earlier in the recipe Rabbit with leeks and olives.

From the first recipe, I loved it to the fullest, because it's wonderful!

There are simply 12 cooking appliances in one, with 8 quick cooking settings: Meat / Steaw (meat / stews), Beans / Chilli (beans), Rice / Risotto (rice), Yogurt (yogurt), Poultry (bird), Dessert (dessert), Soup (soup) and function Manual, slow cooking and 4 cooking modes: fast cooking (under pressure), slow cooking, sautéing and steaming.

It can be cooked in it for 6 people, in an extremely short time, with a capacity of 5.6 l and a power of 1000 W.

It has a very pleasant design, digital mode of use and easily finds a place in any kitchen.

It successfully replaces the stove and other cooking appliances, and the dishes are much tastier.

[ingredients title = & # 8221Ingrediente & # 8221]

  • 500 g smoked pork chop
  • 300 g smoked pork ladder
  • 4 small onions
  • 1 carrot
  • 1 parsley root
  • 1/4 sour cabbage, smaller
  • 250 ml of tomato juice
  • 1, 5 l of water
  • 1 l of cabbage juice
  • a little dry thyme
  • pepper
  • 1 bunch of green parsley
  • a few strands of green larch

[/ ingredients]

[preparation title = & # 8221Preparation & # 8221]

Here's how easy it is to prepare the recipe for Pork Smoked Soup with Cabbage Juice at Multicooker Crock-Pot Express with pressure cooking.

Put the sliced ​​and well-rinsed pork in the multicooker bowl with warm water.

Add 1 liter of cold water, or as long as the meat is well covered.

Place the lid by rotating it from the open position to the closed position, according to the signs with the two padlocks.

We also turn the valve to the closed position.

We connect the Multicooker Crock-Pot Express with pressure cooking to the voltage source and set the MEAT / STEW program, High pressure and set the cooking time for 20 minutes, considering that we have lightly processed meat.

If we use fresh pork bones, set the time to 40 minutes.

We press the Start button, and on the screen we will have the HEAT display, for a few minutes, until the appliance reaches the desired pressure, then it releases an audible signal and the time set for cooking appears.

After the set time has elapsed, a beep sounds again, and the Multicooker Crock-Pot Express Pressure Cooker automatically switches to KEEP WARM mode, which keeps food warm for up to four hours.

Press the START / STOP button.

Using a spatula with a longer tail, push the knob from the pressure valve to the open position. We can use gloves.

Do not open the lid until all the steam has been removed.

Then turn the lid to the open position, lift it, wait a few minutes and remove the bowl, using gloves.

Strain the meat, rinse it with lukewarm water, wipe the bowl with an absorbent paper towel and put the meat back in it.

We put the pot in its place in the Multicooker Crock-Pot Express with pressure cooking.

Strain the soup and add it over the meat. In this way we remove the foam that forms during boiling and is deposited on the walls of the pot and on the meat.

Add 1 liter of water and the cleaned and chopped vegetables and place the lid by turning it to the closed position.

We set the SOUP program, High pressure, for 20 minutes.

Again we will have the HEAT display on the screen, then the beep and the set time display.

After the set time has elapsed, an audible signal sounds again and the Crock-Pot Express Multicooker with pressure cooking automatically switches to KEEP WARM mode.

Press the START / STOP button, release pressure, open the lid and add the tomato paste, thyme, cabbage juice and finely chopped cabbage.

Close the lid again and set the SOUP program for 10 minutes.

At the end, add the chopped greens.

We serve delicious Pork Smoked Soup with Cabbage Juice at Multicooker Crock-Pot Express with Pressure CookingIt's hot, with hot peppers and homemade bread.


Only the basal soup is described in this article, because there are many variations of it.

For a lamb soup you need: lamb (string, ribs, and / or offal), onions, carrots, green celery, possibly parsnips and parsley root, garlic, green onions, bay leaf, greens (green parsley , larch, tarragon), water or meat broth, borscht, lemon (Greek) or vinegar such as salt and black pepper. To taste, you can add some boiled rice, cream, yogurt or cream with egg yolk. [1] [2]

The meat cut into pieces is boiled in boiling salted water (respectively meat or vegetable broth) together with the bay leaf and garlic, and when the meat is half cooked, add the finely chopped vegetables and cook together. At the end (for good meat in any case shorter than an hour) add borscht, green onions such as finely chopped greens and season with salt and pepper as well as boiled rice to taste. Let it simmer for a few more minutes (no longer boiling).

Rub the yolks well in a bowl with the cream and pour, stirring the soup continuously so as not to cut it or serve the soup with cream, yogurt or cream rubbed well with egg yolk, to taste. The head can also be used for soup. [1] [2]

This soup can also be prepared with mutton or mutton, but the cooking time is much longer. The ingredients are the same as for the lamb soup, but in addition, according to taste, sweet cabbage, bell peppers, tomatoes are added, the greens being thyme, dill, parsley, tarragon and topped with borscht, but preferably with cabbage or lemon juice. . [3] [4]

The vegetables are cleaned and washed.

Place in the Crock Pot Multicooker container with pressure cooking together with the veal bone.

Add salt to taste and 2.5 liters of water.
Put the lid in the closed position and set the HIGH position to MEAT / STEW with cooking time 45 minutes. The steam valve closes.
At the end of the time, leave it for another 10 minutes, then release the steam, using a kitchen glove.
If the soup is not clear, it can be strained and served with pieces of meat and vegetables. Good appetite!

How do you prepare the Moldovan soup recipe?

Cut the meat and boil it for 30 minutes, remove the foam when necessary. Add salt to taste and vegetables: onions, carrots, celery, parsnips, bell peppers and cook everything over medium heat until the meat is cooked. Then add the peeled and chopped tomatoes. Add the noodles (made from an egg and flour). Prepare the finely chopped greens, and at the end the borscht. Let it boil for a few more minutes and the soup is ready.

The delicious taste of this Moldovan soups it can also be accompanied by a hot pepper.

Tripe soup

Depending on the type of belly used, we take care of cleaning it or not. I used the pre-cooked belly (I didn't find any other way), so there was no need to clean it. If we buy the belly in bulk, we put it in a bowl with cold water in which we dissolved a teaspoon of baking soda and let it cool for 2-3 hours. After this time we rinse the belly well with plenty of cold water, and we can use it! We cut it into large strips and boil it together with the beef bones, peppercorns and bay leaves in salted water. If necessary, with a paddle we take the foam that is formed. Leave on low heat, covered for at least 2 hours. After the belly has boiled, remove and cut strips (noodles) 0.5 cm thick and 6-7 cm long. The bones are removed and discarded, and the juice is strained through a fine strainer or gauze. We wash the pot and put in it the strained juice, the belly cut into strips and the carrots passed through a strainer. Bring to the boil and remove from the heat. From the garlic cloves we make a mujdei that we let rest for 15-20 minutes, after which we put it in the soup, straining it. Mix the yolks with sour cream and vinegar and dilute them with a soup polish. Pour into the pot and mix, season with salt and vinegar if necessary. Serve hot optionally we can sprinkle with finely chopped green parsley.