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Fasting soup with Brussels sprouts

Fasting soup with Brussels sprouts

Onions and peppers are cleaned, washed and cut into pieces.

Saute in oil over low heat.

Add the sliced ​​leeks, then the vegetables for the soup in the jar.

Put water in the pot over the vegetables, add the bay leaf, salt and pepper to taste and leave the pot covered until it reaches the point of loss.

Add the cleaned and washed Brussels sprouts in cold water, cover the pot again and let it simmer for about 15-20 minutes.

Add the mashed tomatoes, leave the soup until it reaches the boiling point again, turn off the heat, sprinkle with thyme, dill and parsley to taste and then serve.

Good appetite!

Quick rice pudding

Tonight, I cooked something quick, nutritious and pampering: rice pudding.

It was ready to cook in just 3 minutes (it was also pre-cooked)!

For this doll, I used basmati rice (basmati means fragrant. It really has a special flavor),

brown sugar from the cane (another time I used drops of stevia, but the little ones crooked their noses and I swallowed more alone with the goodness of pudding!),

and a knife tip of vanilla powder.

I poured 1.5 liters of water into a pot and boiled it.

a bag of 500 grams of white basmati rice (I had bought it with another thought, for the soup with dumplings & # 8230, because it perfectly imitates semolina ..).

I drilled the coconut, drained the juice or water from it. I sent the little girl, my hopeful helper in the kitchen (who loves to cook!) To break the nut in the yard. Then I started cleaning it of the brown shell

When the water warmed up, I gradually poured in the semi-grated ground rice and stirred to prevent lumps (but there were still a few & # 8230, but I crushed them).

The rice boiled as we watched with our eyes as we stirred in it. I handed the baton to the stirrer so that it wouldn't stick to the pot, and I finished cleaning the coconut. I blended it with lukewarm water. I poured that thick coconut milk into the rice cooker. I mixed well. Then I added about 100 grams of sugar and mixed again. I added the vanilla powder and stirred again. I put out the fire and covered the pot.

After it calmed down, I filled the plates & # 8230

When we took the first spoon, we felt the taste of the rice our mother was cooking, rice boiled in water with sugar and oil & # 8230

Yes, the coconut has a lot of fat & # 8230 The texture of the coconut could be felt, even if I had blended it to the maximum & # 8230 I think next time, I will slip it & # 8230 Or rather I will not slip it. It will also contain something. Why throw it away? For a fad? As much as we can, let's eat whole foods & # 8230!

The rice goes both in the evening and in the morning. So tomorrow morning, I can sleep 20 minutes more (ha ha!)

If you don't have a kitchen grinder (which I am in great love with, because it helps me cook cereals quickly) to grind the rice, go through the coffee grinder or high speed blender or boil it whole and after it cools down. you can blend & # 8230

Vegetable soup with meatballs

-2 potatoes, -2 carrots, -1 parsley, -1 piece celery (1/4 of a large celery), -5 pieces brussels sprouts, -1 onion, -2 tablespoons oil, -salt, -piper, - 50 ml tomato paste, -green parsley, For meatballs :, -200 gr of meat, -1 egg, -100 gr rice, -salt, -piper, -1 teaspoon nutmeg, -lemon juice

Difficulty: Average | Time: 1h

How home soup poisons you. The mistake that all housewives make

How home soup poisons you. The mistake that all housewives make

Soup is an indispensable food on housewives' tables. Doctors recommend it because it moisturizes and has nutritional properties. With dozens or even hundreds of recipes, from simple soups to complicated mixtures of ingredients, this complex food has some cooking secrets that not everyone takes into account.



For example, the first water in which the vegetables were cooked should be discarded, especially if you use commercial vegetables. Usually, in this first water are found the fertilizers and pesticides used to develop vegetables as quickly as possible. If you use organic products, you can confidently keep the first water, because here are all the nutrients in vegetables, writes

Another useful trick for cooking is to add salt to the water in which the vegetables are boiled. If you put salt at the end, on the plate, the soup will not have the same taste. You must also be careful how long you cook the vegetables, because they will lose their nutritional properties if they are overcooked. You can add borscht or an egg for extra flavor.

Bring the soup to a simmer so that the flavors of the ingredients can mix. Even if you're in a hurry, don't set it on fire. And if I mentioned in a hurry, even if you are tempted to throw all the ingredients in the pot and leave them to boil, you should know that for a tasty soup it is good to add the ingredients one at a time. The order is as follows: first the meat, then the hard vegetables, followed by the soft vegetables. At the end add rice or pasta, as appropriate.

Tripe soup

1 kg of half-cooked belly
50 g oil
300-400 g sour cream
2 carrots
an onion
3 - 4 egg yolks
2-3 tablespoons of flour
3 - 4 parsley threads
a slice of celery
beef bones (alternatively 3 cubes knorr / maggi of beef)
salt pepper
2 tablespoons vinegar or hot pepper juice
7 - 8 cloves of garlic.

Method of preparation:

Boil the belly under pressure for about 30 minutes, considering that it is half cooked. In another pot put 50 gr oil, add a grated carrot until cooked then add 5 liters of water. Add a large sliced ​​carrot, a whole onion, parsley and celery slice.

When the belly is cooked, remove the parsley, onion and celery slice from the other pan, add the boiled belly and 3 cubes of knorr / beef, a teaspoon of pepper, crushed garlic, 2 tablespoons of vinegar or hot pepper and vegetable juice and salt to taste. . Let it boil for another 20 minutes, then remove from the heat.

Put 300 - 400 gr of sour cream, 3-4 egg yolks, 2-3 tablespoons of flour and a little cold water to dissolve in a plate. Mix until it becomes a homogeneous paste and this content is emptied over the belly and put on the fire for another 5 minutes.

Recipe: Brussels sprouts in pancake batter

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Quince storage

They are harvested in late autumn (October). After harvesting, they must be kept on the shelves for at least 2-3 weeks.

Tips | The chef | Thursday, June 11, 2009

Keep cauliflower, leek

Cauliflower - wraps in its green leaves and binds well. It can also be wrapped in newspapers and.

Tips | The chef | Thursday, June 11, 2009

Remove the barrel odor

Eliminates the unpleasant smell of the barrel as follows: Winter pickles are also made in oak barrels whose size depends.

Tips | The chef | Thursday, June 11, 2009

Canned tips

Tomato juice - to keep the winter, you don't have to put preservatives on it! It's enough from the moment.

1. Simple, meatless bean soup recipe

ingredients: 300 g beans, two onions, a carrot, 100 g celery, a bell pepper, tomato juice, green parsley, salt, pepper, oil, paprika.

Method of preparation: the beans are soaked for a few hours in cold water, then boiled in salted water. Finely chop the onions and peppers and fry in oil. Add a teaspoon of paprika and pour into the pot. Then boil the finely chopped carrot, parsley and celery. Leave the soup on the fire until the beans are completely cooked and add the tomato juice, salt and pepper. Keep on the fire for another 10 minutes to boil, then sprinkle over the chopped green parsley bean soup and cover.

Potato soup with noodles

Potato soup with noodles from: potatoes, onions, greens, tomatoes, bell peppers, noodles, lemon juice, salt.


  • 1 kg of potatoes
  • 4 onions
  • greenery (parsley, leustean)
  • 1 can of red cubes in juice
  • 2 bell peppers
  • 2-3 noodle dolls
  • lemon juice or 1 cup borscht
  • salt

Method of preparation:

Peeled and chopped potatoes are boiled in cold water, salt and finely chopped onion. When they are almost cooked, add the chopped pepper and tomatoes.

Add a few more boils and add the noodles.

Drizzle with lemon juice or borscht and add finely chopped greens. Before serving, sprinkle a little green parsley.

All the ways you can cook cabbage during fasting

We are fasting and now, more than ever, cabbage is one of the main foods on our menu. And this is a good thing because cabbage regulates our intestinal transit because it contains a lot of fiber, it strengthens the immune system through the intake of vitamin C, it has a positive effect on both muscles and skin, which makes it brighter. Not to mention the fact that it is among the most recommended foods if you want to lose weight.

But if we are tired of the permanent cabbage, what else can we cook? Fortunately, there are countless recipes and ways to cook it, even if we do not use meat at all.
In soup

A fasting cabbage soup is perfect, made with tomato juice and lots of vegetables. And for the taste we give it a slightly spicy touch with the help of hot peppers.
In salads

There are countless combinations, with apples, with nuts, but we will stop at one with horseradish, to warm our taste buds a bit.

Fasting stuffing is no better. Especially when you make them with mushrooms, which are a very good source of protein.

If you don't have the patience to make sarmale, it's understandable. Then another option, much faster, is this dish. I know that the mixture of cabbage and rice will sound trivial, but when you try you will have a revelation.

Do you dream of a cabbage that is crispy on the outside but at the same time soft on the inside? Well, that's how Brussels sprouts are made in the oven. It's time to experiment.

It's time to try Chinese cabbage and prepare it as they prepare it, at the wok. We will add ginger and soy sauce and an exotic meal will come out that we will be very proud of.

Fasting potato soup

We have prepared a fasting potato soup, which can be prepared outside of fasting periods, especially if you are taking a meat break or are a vegetarian. It is an easy preparation to make, which does not require complicated processes or ingredients that cannot be found on the market. The cost of preparing this potato soup is low and the taste is delicious. When you are not fasting, you can also match this potato soup with a tablespoon of cream.

Ingredients for fasting potato soup:

2 potatoes
1 large carrot
1 small celery
1 bell pepper
1 onion
1/2 bunch of parsley
2 tablespoons broth or tomato paste
freshly ground black pepper

4 steps to prepare fasting potato soup:

1. Boil a pot of water and sea salt. During this time, prepare the vegetables. Wash them all under a stream of water, peel and grate the pepper and seeds, respectively. Finely chop the onion and pepper and cut the celery into cubes.

2. Cut the potatoes into cubes, and either cut the carrot into small pieces or grate it. When the water starts to boil, add the vegetables and leave on medium heat for about half an hour.

3. After all the vegetables have softened, add the tomato paste and leave it on the fire for about 10 minutes, after which you can add the borscht. While the borscht is boiling, for about 5-10 minutes, wash the parsley and finely chop.

4. After turning off the heat, add the parsley, a little freshly ground black pepper, stir and leave the lid on for 10 minutes, so that all the flavors blend.

Video: Die beste Gemüse Suppe Fasten Immunsystem stärken viele Vitamine den Körper reinigen Tipp (January 2022).