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Peel the onion and carrots and chop them finely, then boil them together with the smoke in 3 liters of water (approximately) and let them simmer for 15-20 minutes.
Meanwhile, unwrap the salad sheet by sheet, wash it, remove the impurities and break it into small pieces, so that it does not come out of the spoon when we eat it: D.
Thin the cream with the milk and peel the tomatoes and pass them in a blender.
We put on the fire a pan in which we put 5-6 tablespoons of olive oil and we put flour, when it becomes slightly brown (more beige) we put the mashed tomatoes in a blender and thin cream, and if necessary we put 2 polishes of juice from pot. When the rantas is boiling, we put it in the soup pot and when it starts to boil, we add the salad.
Let it simmer for another 15 minutes (approximately, but it depends on how much you like the salad), add salt and pepper and set aside, let it cool for 2-3 minutes then beat the egg yolk with a pinch of salt and add the soup from the pot until we bring them to the same temperature, then we put the eggs in the pot together with the crushed garlic according to everyone's taste.
I only like this soup a little warm.
After the real success story about the pumpkin pie, today follows episode 2: salad soup. The story is somewhat similar, except that in this case it did not start from a dill connection, but from a picture seen on Instagram. I saw the picture one night. And then I realized that for six years, since I've been in London, I haven't eaten anything like that.
The first two days were lustful
In the morning I went to the office thinking about salad soup. Obviously, I've been thinking about her all day. In the evening, at home, I tried to recreate it from memory. I did two portions, thinking that I will stay the next day. That was not the case. I ate everything, then, on the spot.
The next day I called my mother to consult with her. I found out from my mother that in fact lettuce soup has its origins in Transylvania. And that Grandma made it with smoked bacon and sour cream. And my mother usually makes it with bacon or smoked ribs. I made it with yogurt and without smoking. Instead I laid eggs. The mother is not used to laying eggs, but at the end she straightens the soup with a beaten egg. In the evening I tried my mother's version & # 8211 not with bacon, but with some pancetta. And I kept the eggs laid. Also, I made two servings. Likewise, I ate everything, then, on the spot.
The third day was testing
The third day I played a bit with the cooking stages, trying to come up with a method to keep the green color of the salad. I played a little and to my taste, trying to get as many of the only ingredients out of the recipe as possible. We got to the next ones conclusions:
Smoked lettuce soup
Even if it is told that it is a summer soup, for me everything that contains smoked meat automatically falls into the category of food for the cold season. This soup is no exception. I prepared it on a day when a cold, sharp wind was blowing outside. A hot, tasty portion of soup was all I wanted for a time like that. In addition, it fits perfectly into the diet ITow Carb HIgG Fat.
- 1.5 liters of bone soup (diluted), vegetables or meat
- 1 onion
- 2 cloves of garlic
- 1 large lettuce, or 2 smaller ones
- 200 g bacon / kaiser
- 3 eggs + 1 egg white + 1 teaspoon of cream
- 3-4 tablespoons apple cider vinegar
- 200 ml cream as fat as possible
- 1 yolk
- butter, lard or coconut oil
- salt, parsley
Wash the salad well, leaf by leaf, drain well and cut into small pieces.
Heat the soup in a pot.
In a frying pan, fry the cut pieces in a spoonful of butter. After 2-3 minutes, add the finely chopped onion and garlic and keep it on the fire for a while.
Pour over hot soup and simmer for 10 minutes. Then add the chopped salad and keep for another 3-4 minutes.
Meanwhile, prepare the egg omelette, egg whites, sour cream and a pinch of salt. Fry in a larger pan in butter on both sides until lightly browned. Turn over on a plate and after it cools down a bit, cut into strips or cubes.
Put the omelet in the soup, add the vinegar, season with salt and keep on the fire for about 5 minutes.
Mix the yolk with the cream, over which 1-2 tablespoons of soup are added. Straighten the soup with this mixture, add the chopped greens and turn off the heat. Leave to stand for at least 10 minutes before serving.
TOTAL: 2486 grams, 2467.8 calories, 108.9 protein, 193.3 fat, 24.1 carbohydrates, 7.3 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
Salad soup cooks in just 30 minutes. Here's what you need to do to get one lettuce soup:
1. Cut into cubes both white onions and carrots, and finely chop green onions.
2. All are boiled in a pot with water and a little salt.
3. After they are cooked on three quarters, add the pasta, and after they have boiled, add the lettuce, cut thinly.
4. Add the homemade borscht.
5. Leave for 10 minutes on low heat, then add the tomatoes cut into small cubes and leave for another 5 minutes on the fire.
6. Prepare an egg omelette and cut the cubes, which are then broken into small pieces to be added to the soup, together with the finely chopped parsley.
It is recommended to serve hot lettuce soup with sour cream on top. Your child will like it lettuce soup.
Smoked salad soup
I entice you with a lettuce soup in these beautiful spring days, it is really delicious and at the same time full. I urge you to try it because you will not regret it.
300g kaiser (or any favorite smoke)
2 cups of bran borscht
We wash the salad very well from several waters and cut it into larger strips. We put the clean and washed vegetables on the large grater (I chopped them with the help of the robot). Finely chop the green onion as well as the dill. We cut the Kaiser into small strips. In a 6 liter pot, heat the oil, add the onion and vegetables. Stir and leave to harden for about 5 minutes, then add about 3 liters of water and bring to a boil. When the water with the roasted vegetables, we will add the salad and let it boil. Break the eggs in a bowl and beat them well, then mix them with milk, yogurt and sour cream. In a pan, fry the kaiser pieces until they become slightly browned, then add them to the pot with the vegetables. In the bowl with eggs, sour cream and yogurt well mixed, add the juice from the soup with the polish to reach the temperature in the pot and then the whole composition is poured into the soup pot. Salt to taste and cook for another 15 minutes. Then towards the end add the 2 cups of borscht from the bran and the spoonful of magic borscht and let it boil once more. At the end, add the finely chopped dill.
This is the soup I made. I mention that you can also add fresh garlic, we do not prefer it. Also, instead of borscht, you can use lemon juice.
Lettuce soup with smoked and sour cream
- Servings: 8 People
- Preparation time: 10min
- Cooking time: 30min
- Calories: -
- Difficulty: Easy
Soup or lettuce juice is my father's favorite. When we were at home, my mother often made us this kind of soup, especially in the spring, only that she used sheep whey, a different taste, a different flavor. I didn't have whey but I used yogurt and sana, you can replace sana with kefir if you like it more, smoked bacon can be replaced just as well with a few slices of bacon or kaizer.
- I cleaned the green onions, garlic and salad and washed them well.
I cut the onion and the garlic into rounds and I hardened them in oil until they softened, then I added the well drained salad and cut the strands and I simmered them together for another 5-6 minutes, after which I turned off with 2-3 l of hot water. I added the well-washed rice in several waters, salt and let it boil together for 30 minutes, after which I added the bran borscht, which I boiled beforehand with two teaspoons of freshly chopped larch, then I added the chopped greens. small and I took the pot off the fire. I seasoned the soup with two beaten egg yolks with sour cream.
When I straighten the soup, I first add a few tablespoons of the hot soup gradually to the plate in which I beat the yolks with sour cream to bring them to the temperature of the composition in the pot. This way you do not risk to be chewed on contact with the hot borscht.
I served the soup with an omelette prepared in the meantime from two eggs and the remaining egg whites from the jars, cut into strips or squares. It is usually added to plates when the soup is served. Because I don't prepare large quantities and it is consumed immediately, I put the omelet directly in the pot.
Smoked lettuce soup
- Servings: 4 people
- Preparation time: 10min
- Cooking time: 30min
- Calories: -
- Difficulty: Easy
The recipe for smoked lettuce soup is my favorite. I prepare it quite often, especially in spring, because this soup is made with green garlic. It is not necessarily a light soup, smoked bacon and the rantas do not help it to occupy a leading place among light spring soups. Without the smoky and rantas that in fact give all the goodness of this dish, I think it would be rather a long zama to reach us!
Lettuce soup (smoked)
Smoked lettuce soup it is one of my and my husband's favorites. Even if we don't talk about a necessarily dietary soup, I do it from time to time and I won't tell you how fast it is eaten. In summer I don't heat it, I take it out of the fridge, I leave it for about 10-15 minutes at room temperature and I eat it. This is the first time I've done this salad soup In Germany, I wasn't very much in love with soups, but I liked it so much that I kept preparing it at that time. The Transylvanian salad soup recipe is very simple, I am convinced that most of you already know it.
Smoked lettuce soup & # 8211 Ingredients
- 2.5 l water
- 1 medium onion
- 1 medium carrot
- 2 cloves of garlic
- 1 sea green salad
- 125 ml sour cream / Greek yogurt + 1 fresh yolk
- 4 eggs + 2 tablespoons milk + 1 tablespoon parsley / chopped dill + 1 tablespoon peanut oil / sunflower (for omelet)
- 150 g bacon / kaiser
- 1 tablespoon chopped parsley
- 3-4 tablespoons apple cider vinegar
Smoked lettuce soup & # 8211 Preparation
- Wash the salad well, sheet by sheet, drain it and dab it with absorbent kitchen paper, then finely chop it.
- Cut the bacon into suitable cubes, finely chop the onion and cut the carrot into small cubes.
- Put a non-stick pot on the fire and add the bacon cubes. Brown them for 2-3 minutes, then add the onion and carrot. Mix well and sauté for another 1-2 minutes, over medium heat.
- Add water and let the soup boil for about 10 minutes.
- Meanwhile, break the eggs in a bowl, add the milk, chopped parsley, salt and pepper to taste. Stir in the eggs until smooth, no more.
- Put a pan (I used a 28 cm pan ø, if you want the omelette to be thicker, use a 24 cm pan) over medium heat, add the oil and when it has heated up, add the eggs. Fry the omelette for 3 minutes on each side.
- We take it out on a wooden bottom and after it has cooled down a bit, we cut it into thin strands or squares.
- Add the salad to the soup and cook for about 3-4 minutes, then add the scrambled eggs and vinegar and leave the soup on the fire for another 5-6 minutes.
- Turn off the heat and let the soup rest for 4-5 minutes.
- In a separate bowl, mix the yolk and cream / Greek yogurt and add 1-2 tablespoons of soup over this mixture. Mix well and pour the egg and sour cream / yogurt mixture into the soup.
- Add the chopped parsley and the garlic given through the grater with very small holes. Mix and cover the pot with a lid for about 10 minutes.
- Serve hot lettuce soup. It's delicious!
3.5 Based on 158 Review (s)
13 comments to & ldquo Lettuce soup (smoked) & rdquo
We in Transylvania cook it differently.
Also on the smoked recipe is before the current boiled and smoked sausages are on the Ro market.
Once upon a time, it was made with smoked bacon boiled with plenty of garlic cloves, then the whole bacon was taken out, cut and mixed with eggs and the omelet was thrown back into the soup directly, obviously the salad was boiled to remove the bacon and straighten with sour cream so that the omelet is already penetrated by the complete soup. That omelet boiled in soup is very fluffy and pleasantly flavored from the soup. There was also grated carrot and rice (boiled separately in plenty of water and rinsed) to take the bacon for a final flavoring boil.
Then I had the smoked bones available and obviously I used them instead of the homemade organic pork bacon, which in fact were not the sticks for the incomparable smoked beans
then we can have the fascinating soup from boiled homemade ham in which a divine lettuce soup comes out, also with rice and grated carrot, garlic from abundance and the classic Transylvanian sour cream rubbed with a spoonful of flour and passed through a sieve for vegetables to avoid lumps & # 8230
What is certain is that your recipe is faster, more elaborate, mine is somewhat more rustic, but also more authentic in taste, I think even more concentrated, it also requires more time for preparation because it uses either ham or bacon in larger pieces, either you chop them and you still have the operation to strain the next soup, because, I don't know why all the chopped ones later are better than the already chopped boiled ones & # 8230
So there are delights offered even by the size of the boiled dimensions! There will be holy cooking alchemy in the middle.
Now, let's have a good appetite and time to make a soup on whole ham or a bacon about 15/20 and thick with 2 fingers, with a mouse and everything, right afterwards with all the goodies mentioned, but no fries!
My dear, I am convinced that your soup is delicious. You made me craving.
Romanitza, a little more coherent if you were I think it was a delight your soup & # 8230.
Who knows the recipe for peasant ham baked in the traditional bread oven in the yard of the peasant house?
I found out about it a long time ago, but about 30 years have passed since then and I can't remember the recipe, I didn't even get to eat it once, the only thing I remember was the totally overwhelmed expression of the young woman who -he shared it with me, wondering if I ever ate it, she being a bitter fan of the new way of eating ham, I just remember that she said it was very good, so good that she would eat such a delicacy every day and, that I come to the country weekly to be able to realize there the wonderful delicacy that requires an oven, and the master chef was her husband, the high priest of the oven !.
I can't even remember how it was made, if it was boiled before, then in what was wrapped in the oven, because it could be in the dough, it could be drunk with wine, or directly put in water and put in the oven. The recipe is known to me in Transylvania, but & # 8230 specialist was the husband of the young friend, who had first done military service and maybe brought it from there, because it is not a common recipe in my part of Transylvania
Dear Romanitza, I don't know the recipe, but it was definitely a delicious ham.
Dear Laura, I love you! Your recipes & # 8211 salad soup and boiled martyrs & # 8211 reminded me of my childhood! I will definitely make them, because it's not like that, the scent of childhood is one of the most wonderful things. Or are the snows of yesteryear & # 8230
My dear, I am very glad that my recipes reminded you of childhood.
I hug you dearly and I'm waiting for you to tell me how the martyrs and the soup came out.
Dear Laura, you are wonderful! Thanks to your recipes, I started cooking :)) and you inspire me every weekend. Every time I think of cooking something new my first thought is of you !! and I look quickly how Laura would do :)) You should know that I also compared the recipes at the beginning with other variants but I didn't like any of them the same as yours :)) keep going and let's hear it well & # 8230 !!