We are searching data for your request:
Upon completion, a link will appear to access the found materials.
First I broke the stalks on the stevia leaves, washed them well and drained them.
I cleaned and washed the vegetables, finely chopped them and put them in the pot with a tablespoon of oil to soften them. After they softened I put about three liters of water, a pinch of salt and left to small fire to boil. After they boiled for about 10-15 minutes I added the vegetables and continued to boil. Meanwhile I finely chopped stevia. When the vegetables and rice are almost cooked I added stevia and left a little to boil. I beat the two eggs separately, the yogurt as well and then I mixed them well.
When they all boiled in the pot, I took it off the heat and poured the composition of yogurt and eggs and mixed it very well. Leave it for another ten minutes, after which it can be served.
Stevia soup with rice and egg
What could be more enjoyable on cool autumn days than a cream vegetable soup? Spend more.
The best fat-burning soups to prevent autumn colds
The fats and calories accumulated so far have no chance against the right soups! You.
Slightly lose weight with salad dressings
We used to eat meat soups because that's the only way we consider them tasty, but if we want.
Autumn cream soups from vegetables, cereals and seeds - goodbye asthenia and fats
The soups are tasty and very nutritious, and if you need to lose a few pounds in.
Stevia soup Potato dish
Simple dishes are also the tastiest. This category also includes fasting food. And in the category of fasting food, stevia is a place of honor. So, today we prepare a stevia soup and a potato dish with a lot of dill. With a little patience, you can prepare this food from new potatoes. Like in childhood. Simple and good!
- Red pepper
- the water
The stevia leaves are cleaned of stalks and scalded for a minute. No more! We don't want it to become puree. Strain. Finely chop the onion, as well as the carrot. Both are fried in a little oil. In the pot add chopped red peppers, parsnips and celery. Over the vegetables add the washed rice, diced tomatoes and potatoes cut into large pieces. Cover everything with vegetable soup juice and let it boil. The scalded stevia is cut into small pieces and added to a final boil, together with the borscht. When ready, sprinkle with chopped fresh larch and parsley leaves.
- tomatoes in broth
- green onions
- ardei kapia
- green garlic
Heat a little oil in a cauldron. Finely chop the onion and cook. The capsicums are also cut into large pieces and added to the pot, then the chopped green onions. Tomatoes with broth are added over vegetables. Add the diced potatoes. Add a little more water and let it boil. Towards the end, add the chopped greens: green onion, green garlic, pepper and salt. After turning off the heat, add the chopped dill.
Watch the recording of the show Sanatatea in Bucate from March 18, 2017:
Rich in antioxidants, minerals, fiber and vitamins, stevia soup is an excellent lunch. It helps detoxify the body, remineralizes and vitaminizes it, hydrates it and helps digestion. Low in fat, stevia soup is also low in calories, it can be served with gusto in fasting, but also in the vegetarian diet that many have been embracing lately.
- 6 bundles of fresh stevia
- a little salt
- 1 -2 tablespoons oil
- 1 link of larch
- 2 medium yellow onions
- 1 liter of borscht
- 4 medium carrots
- 1 bell pepper (large)
- 1 medium celery root
- 3-4 tablespoons of broth
- 1/2 cup rice and about 1.5 liters of water
The vegetables are washed, cleaned and finely chopped (carrot, onion, root and bell pepper). Put the vegetables aside and put water in a pot. You can add a little salt, oil and broth. When it boils, add the vegetables and leave for a few minutes. Near the end, add the rice, borscht and finely chopped stevia. Let it boil for a few more minutes. Before serving, add the finely chopped larch. The rice grain must "bloom", that is, boil.
Lentil soup is not a very common soup. In fact, it could rather be said that it is a cream soup in the version I make.
Lentil soup is not a very common soup. In fact, it could rather be said that it is a cream soup in the version I make. But it is very tasty and filling and I am sure that whoever tries it will do it more often. So far, those who have tasted it have only praised her.
Being without meat or eggs, it can also be eaten fasting.
let's see what we need:
1 glass of red lentils
1 dried onion
1 medium potato
1 slice of celery
1 tablespoon broth
2-3 tablespoons oil
2 tablespoons butter or oil
1 teaspoon dried mint
1/2 teaspoon large hot paprika
Of course we start by washing and cleaning the vegetables.
Then, after washing them again, chop them into pieces or put them through the grater with large holes. I cut the onion and potato, and grated the carrot and celery. Anyway, it doesn't matter because we will eventually crush them.
After we prepare the vegetables, we harden them all together with 1 teaspoon of salt in 2-3 tablespoons of oil. If you have a pressure cooker, you can put the vegetables in it from the beginning. If you use a normal pot, the cooking time will be only 10-15 minutes longer. So fry the vegetables well until the onion becomes translucent and then add about 2 liters of cold water. When the water starts to boil, add the broth and the well-washed lentils and cover the pot with the lid.
In the pressure cooker after the first steam comes out, the soup will boil in about 20 minutes. In the normal pot, try the potatoes with a fork from time to time if they have boiled.
After the time required to cook the vegetables has elapsed, open the lid of the pot and use a hand blender to pass the vegetables. If necessary we can add a little boiled water.
For the sauce, melt the butter in a pan and after turning off the heat, add the paprika. For the fasting version, of course, we will use oil instead of butter.
We put the dried mint in a few seconds when the heat of the butter has passed because it burns very quickly and acquires an unpleasant color and taste.
We can pour the sauce into the soup pot or we can decorate the soup after we put it in the plates.
My advice is to put a slice of lemon next to the lentil soup at the table because it gives it a better taste.
STEVIE SOUP WITH EGGS
3-4 coats of stevia
1 white potato
1 large carrot
1/2 of parsley root
1 bell pepper
2 tablespoons white rice
2-3 tablespoons tomato juice (homemade)
1 tablespoon olive oil
juice of 1/2 lemon
METHOD OF PREPARATION
I boiled the carrot, celery and parsley root. After a quarter of an hour I added the washed and chopped stevia stevia, the rice, the potato cut into larger pieces, the chopped pepper and I added more water. I let it boil over low heat with a lid. I added 2-3 tablespoons of tomato juice and a tablespoon of olive oil.
I beat the eggs and mixed them with a little soup juice and added them.
I let it boil for a few more minutes and I stopped the fire.
I soured it with lemon juice and garnished it with green parsley.
A success for the whole family!
Wolf and stevia soup
5.0 - 25 votes
Stevia and loboda soup is one of the most representative spring foods, full of vitamins, sour and energizing, just as it should be a healthy food this season. whether you do it on Easter fast or immediately in the days following the holy holidays (when a lighter diet is required after the culinary excesses), vegetable soup is always a good and tasty choice.
it can be cooked simply, only from vegetables, or to give it a more festive appearance and a more creamy taste, adding beaten egg with cream at the end.
loboda and stevia soup are flavored with lots of greens: parsley, dill, larch and leurda. and because it is spring, a lot of green onions are put, both for preparation and for decoration / serving.
wash well all the leaves that will enter the soup: stevia, loboda, spinach, leurda, etc. (I did not have red loboda, so I put beetroot leaves):
chop a large bunch of green onions:
boil water, add chopped onion, 3 sliced medium carrots and 2 chopped celery stalks:
wash 4 tablespoons of rice in more water and then add it to the soup. add a little salt.
chop the stalks of greens and add them to the soup, simmer for 2-3 minutes.
when the rice is almost cooked, so after about 10-12 minutes, put the vegetables. the tender leaves (stevia, lobod, spinach or whatever you want, sorrel, butter, etc.) are added at the end, in the last minutes of cooking. to keep the vitamins as good as possible you can add spinach and leurda right after you have stopped the fire.
after the greens have boiled for 2-3 minutes, add the tomato juice and borscht.
simmer for 5 minutes.
if you want to add sour cream with egg, then add this mixture at the end and let it boil for 2 minutes.
Put a little warm juice in the sour cream mixture and then pour it over the soup.
if you want the food to be fasting, do not add sour cream or egg, just put chopped leurda and spinach and turn off the heat.
mix well and then sprinkle with finely chopped parsley, dill and larch (or celery leaves).
this is the version with sour cream:
serve hot or cold, with green onions:
in the cream version you can also add a little minced garlic and black pepper:
400 g water, 250 g tomatoes, 1 onion, 1 carrot, 1 parsley root, 1 bell pepper, 1 tablespoon rice, 1 egg, 1 tablespoon flour, 2 teaspoons butter, green parsley.
Bring the water to a boil when it boils, add the well-washed vegetables.
Bring to the boil until almost cooked, then add the chopped tomatoes.
When all the vegetables are cooked, strain the juice and strain the vegetables.
Bring to the boil again with the rice.
Instead of rice, you can put rags made from a beaten egg with flour, until it becomes like a thick cream.
HOLY WEEK. Stevia soup on pirostrii - the taste of yesteryear
Soup on pirostrii, the taste of yesteryear. Photo / oti.ro
Stevia soup made on pirostrii is a tasty, savory and refreshing dish, with a special taste, reminiscent of childhood, country life.
AUTHOR: Iulian Budușan
But there are some secrets you need to know, and for this I visited Aunt Irina from Izvoru village, Gogoşari commune, Giurgiu county, a perfect housewife, where you can find the best fasting dishes specific to the period before the holidays. Easter.
The 65-year-old woman grew up with what nature offered her and learned to eat healthily.
"First of all, in the wicker basket made of willow twigs that I don't miss from the household when I go to pick plants or vegetables, we gather about a hundred younger stevia leaves, not from the old ones and with thick ribs, because they will be then we wash them well in some water and drain them on a cotton towel. Meanwhile, prepare the vegetables for the soup and cut into two onions, two carrots, a parsnip and a celery. I make stevia soup even now, as my mother and grandmother used to make, respectively in a wood-fired cauldron, on fireplaces ”, says Aunt Irina.
Therefore - she continues to reveal the recipe - we put all the chopped vegetables in a cauldron in which we put a few tablespoons of oil. When everything turns a light golden color, add two tablespoons of rice and two cups of water and let it boil.
"When the vegetables and rice are almost cooked, we add a cup of tomato sauce also made by me, in the fall, in the household, and the stevia leaves that I first scalded with boiled water, drained and chopped at one centimeter thick on a wooden shredder. After we have added the stevia, we put a liter of borscht made in the household from mayonnaise and with fresh water from the well and let it boil for a few more minutes ”, she mentions.
At the end, we add a few finely chopped larch and parsley threads and after another minute of cooking we take the kettle off the heat so that the larch and parsley keep their flavors, adds Aunt Irina.
"The best stevia soup is the one served in a clay-glazed bowl with a tablespoon of warm polenta next to it," she said.
The soup can be eaten both hot and cold, according to preference, being just as tasty, writes Agerpres.
Yes, I know that there are a multitude of variants of this typical Romanian soup, but each with its own tastes. I make this Radauti soup as you will see below & # 8230 and without bragging it comes out very good.
Ingredients (8 servings):
- 700 g chicken breast
- 1 onion
- 2 carrots
- Celery (about 350 g)
- 2-3 potatoes
- Salt and pepper to taste
- 4 l water
- 200 g cream
- 2 yolks
- 3-4 cloves of garlic
- 5-6 tablespoons of vinegar
- Chopped parsley to taste
Wash the chicken breast well, clean and wash the vegetables.
In a large pot we put the chicken breast, onion, carrot, celery, potatoes, salt and pepper then cover everything with water. I used 4 l of water, but you can also adjust the amount depending on the pot you use. Boil everything for about an hour.
When the meat and vegetables have boiled, take the meat out on a plate and break it into large strips. I do this operation by hand, but it is also possible with a fork if the meat is too hot.
Put the onions aside and put the rest of the vegetables in a blender and grind them finely. Basically I keep the vegetables in the soup because that's how I like it, although I know that there are recipes where the vegetables are taken out. So, keep the pasta vegetables in the pot, add the strip meat and then add the crushed garlic and vinegar. In a bowl, mix the cream well with the yolks, add a pinch of liquid from the soup on top, mix and then pour everything back into the pot.
Put the pot back on the fire and cook everything for another 5 minutes, add the parsley then turn off the heat and we can serve. I do not put a lot of garlic and vinegar because these 2 ingredients can be added separately to the plate depending on the taste of each. For example, in our husband's house he adds garlic, I only add extra vinegar. I think that what I put in the total amount is enough to give it a good aroma, without exaggerating.
For other soup and / or soup recipes click here, other chicken recipes can be found here. If you are just looking for fast food you can click here for more inspiration.