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Beetroot soup with smoked ribs

Beetroot soup with smoked ribs


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We wash the beets, we put it in a pot of water and we boil it. When it is well penetrated, drain the water, let it cool, peel it and pass it through the grater with large meshes. We pass the rib under a stream of cold water, because the ladies from the store put their hand on it, then we cut it into pieces.

In a pot we put 6-7 liters of water, ribs and transfer to the fire. When it starts to boil, take the foam, in case it forms, then cover with a lid and leave it on the right heat. We clean the potatoes, wash them and cut them into small cubes. We clean the onion and finely chop it. Peel a squash, grate it and squeeze the juice. We clean the yellow kapia pepper from the seeds and cut its small pieces. Peel a squash, grate it and squeeze the juice. We try the ribs and when it is cooked for more than half we add the potatoes, onions, carrots and peppers. Boil for 10 minutes, add the tomatoes, donut paste and chopped green parsley. When all the vegetables are cooked, add the grated beets, season with salt and pepper. Finally, sour with borscht, to taste, which we boil separately in a kettle. Bring a few more boils to the soup then turn off the stove.

Have a craving dear!


Beetroot soup with smoked ribs

ingredients
10 mashed potatoes, 1 onion, 1 carrot, 1/2 kapia pepper, 1/2 yellow pepper, 2 beets, green parsley, 2 tomatoes, 1 tablespoon donut paste, a smoked rib, salt, pepper, sour borscht

Difficulty: Average | Time: 1h 30 min


Beetroot soup with smoked ribs - Recipes

I washed the ribs in warm water and cut them into slices, following the line of the bones obviously. I put the pieces in the pot.

I also cut the potatoes into cubes and boiled them as well. I left the pot on the fire until the vegetables were cooked.

In a bowl I put the cream and I added the juice from the soup one by one, stirring lightly.

When the cream became quite thin and the mixture was already hot, I could pour it into the pot over the soup.

I let it boil for two more times, stirring constantly.

After I put out the fire, I added plenty of chopped tarragon and left it under the lid for another 10 minutes.

I served it with extra cream. You may also need a little salt, I didn't put it at all because I didn't know exactly how the ribs are, it depends a lot on how salty they are.


LOBODA CIORBA

The first thought I had the other day when I admired with great delight the wonderful garden very well organized and full of flowers and vegetables of the parents of a very good friend, was the rich soup of loboda that our grandmother prepared for us every spring. when we went on vacation.

Besides all the "goodies" that have been offered to me and for which I thank them once again in this way, especially knowing how satisfied I like to cook with natural and fresh ingredients, at that moment my mouth is already watering. imagining my soup full of loboda and vegetables with egg "rags" whose recipe I present below.

ingredients:

  • 350 gr. loboda
  • 2 carrots
  • 1 pc. celery
  • 3 pcs. green onions
  • 1 pc. leek (white part)
  • 1 cube Delicate vegetables
  • 300 gr. chopped tomatoes
  • 300 ml. borsch
  • 1 or
  • 1 link leustean
  • 1 link parsley

I start with the carrots and celery which I cut into suitable cubes and put them in the hot oil.

After a minute, add the finely chopped onion and leek, then let the vegetables soften a little under the lid.

When they are almost ready, dissolve the Delikat vegetable cube in 500 ml. hot water and pour the stock formed over the vegetables.

I add the chopped tomatoes and prepare the loboda, which I rinse well, cut into smaller strands, then add it to the pot.

After about 10 minutes, while all the ingredients are boiling, add the boiled borsch separately and match the salt taste.

I leave the pot on the fire until it boils a few times and I put it aside.

After it rests a bit, beat the prepared egg and add it lightly to the soup, stirring constantly.

If you don't like "rags" or you want a fasting recipe, you can add a cup of rice 10 minutes before finishing the soup, in which case you can successfully get the same simple and rich loboda soup.

I finish my dish today with finely chopped greens and I hurry to put it on the plate to how well it smells.

And when I think about how much my grandmother struggled to "trick" us into eating, telling us how many vitamins from that "green" plate can help us grow big…

It can also be consumed cold…. Straight from the fridge… it is even more delicious during the summer.


Put the beans to soak, in the evening, in cold water. In the morning, the beans are drained, washed and scalded. Change the water, boil it again in boiled water, together with the ribs. When it is half cooked, add the washed and chopped vegetables. When all the ingredients are cooked, add the fresh tomatoes, the broth and cook for another 20 minutes. At the end add salt and tarragon. Cut the bread a little, remove the core, pour the soup over which sprinkle finely chopped dill and place the bread lid back.

Try this video recipe too


Searched words "beet soup"

Wash the ciolan and clean it (I took a boned one), put it in a pressure cooker and put it to boil until the pot starts to whistle.

Boil the beets in their skins, then peel them and cut them into cubes. If you want you can cut it into cubes (or put it on a large grater) and

Peel a squash, grate it and chop it. Add the grated carrot, diced parsnips and finely chopped donuts.

Bone soup is boiled with celery, cabbage, carrots and onions stewed in oil, beets, potatoes and peppers. When the vegetables are

Peel a squash, grate it and put it in a pot of water with the carrot and finely chopped onion. When beets

Peel the vegetables and put them on a large grater, then put them in hot oil, stirring constantly for about 5-6 minutes. Add 1 l of water

Carrot, parsley and onion are cut like noodles and boiled. After it has boiled a few times, add the beans cut into pieces

Bone soup is boiled with celery, cabbage, carrots and onions stewed in oil, beets, potatoes and peppers. When the vegetables are

Peel a squash, grate it and squeeze the garlic.

First we cut the onion into small pieces, the carrots into rounds or halves if they are thicker, the julienned pepper, then the sliced ​​parsley root.

Heat the finely chopped onion, then add the grated carrot, the chopped pepper, the vegetables given through the large grater and add the boiled water. To

Finely chop the vegetables and peel the cooked beets and grate them. Heat the onion and garlic and then cover with the carrot

Boil the grated beets in salted water, peppercorns, a bay leaf, vinegar. When the beets are half cooked, add the others

Peel an onion, carrot, bell pepper and grate it. Heat the oil in a pot and cook. Lately, to

The meat is washed, boiled. Gather the foam, add the onion, finely chopped pepper and 2 bay leaves. Let it boil

Finely chop the onion, cook for a few minutes, then add the sliced ​​carrots or cubes. After they hardened

The recipe proposed by me is a Moldovan borscht that is quite easy to prepare and it is said that in the cold season beets should

Beets, carrots, celery are washed, peeled, grated on a large grater and boiled in cold salted water with onions

We boil the beets (cleaned, washed), in 3-4 liters of water (I had more time available and I played with the vegetables, at

I made the meatballs a little different from the classic ones, without rice, but with grated zucchini and egg. I soured it with cabbage juice. It's pink for

We wash the beets, put it in a pot of water and boil it. When it is well penetrated, drain the water, let it cool, peel it

Beans soaked in cold water, the next day rinse with cold water and boil in cold water. Vegetables and onions, grated through

Beans soaked in cold water, the next day rinse with cold water and boil in cold water. Vegetables and onions, grated through

Vegetables and onions, grated through a grater with large holes, cook in oil for 2 minutes, then add about 1 1/2 l of hot water

Put the beans to boil and after it has boiled in two, pour the water and boil it again. Beets are put on the grater with holes

Boil the mushrooms in salted water for 20 minutes. After boiling, remove, cool and cut into thin slices. Boil the vegetables separately

Put the cut meat to boil over low heat. Froth until no more foam rises, add salt and simmer.


Beet soup with parsley and larch

Ingredient:

  • 1/2 beets
  • carrot
  • parsley
  • onion (about 200 g)
  • a medium-sized potato
  • 2-3 tablespoons of oil
  • lovage
  • parsley
  • salt

Method of preparation:

vegetables and onion, grated through a grater with large holes, cook in oil for 2 minutes, then add about 1-1 / 2 l of hot water. Boil for 30 minutes.

Beet cleaned and shaved through the grater with large holes and potato cut into cubes add and continue to boil until all is soft. Then add borscht, juice or lemon salt or vinegar, filling the liquid so that the soup is not too thick.

Match the taste with salt, letting it boil for a few more minutes and add the leaves for flavor. It doesn't straighten. It can also be served cold.


Chop the onion in oil and water in equal proportions. Add the carrot, celery and bell pepper, all chopped into small cubes and the smoked ribs cut into suitable pieces.
Bake together for 1 minute, stirring constantly, then pour hot water to cover everything.
The soup is left to simmer until the vegetables and meat are half cooked.
Now add the finely chopped cabbage, tomato juice, salt and pepper to taste. Boil for another 15-20 minutes, then add the borscht or cabbage juice (cooked first separately).
After two or three more boils, the fire stops. Sprinkle on top, finely chopped green parsley and a little dried thyme.

Serve with sour cream and hot peppers.


The two functions that attract me the most to the Philips Multicooker are:
-Technology with 3D heating. The heat acts evenly and there is no need to mix in the food.
- The 12 different cooking programs that can fulfill all the family's cravings.


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Video: Βελουτέ σούπα με παντζάρι Επ. 20. Kitchen Lab TV. Άκης Πετρετζίκης (May 2022).