In a saucepan, over medium heat, pour the canned cherries with the syrup. Add 500 ml of milk and mix.
In a bowl, mix the vanilla pudding powder with 100 ml of cold milk. After the composition in the pan has boiled, pour the mixture and mix well. Let it boil slightly for 3-4 minutes then add the cream and mix again. Let the soup boil for another 3-4 minutes. The soup can be served hot or cold.
Cube recipe from concentrated chicken soup
I used a lot of the kind of concentrates that tasted like vegetables, chicken, or beef.
I also used that vegetable mix.
We really liked dehydrated tomatoes. Now we prepare those ourselves & # 8211 See the recipe for dehydrated tomatoes in olive oil!
As for the chicken soup cubes, we simply prepare a very concentrated chicken soup. That is, we boil the chicken in less water, with the vegetables for a soup.
We put it cold in ice cube molds and freeze it.
We then use the concentrated cubes of chicken soup in various other dishes. We use them in other soups, sauces and various garnishes of rice, potatoes, etc.
They are very useful, especially since they are also easy to prepare!
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Cup with cherries, ricotta and almonds
If you have a craving for something sweet, but the heat prevents you from spending too much time in the kitchen, try this easy dessert!
- 200 g pitted cherries
- A teaspoon of sweetener or a tablespoon of brown sugar
- 4 tablespoons ricotta cheese
- 2 tablespoons fried almonds, finely chopped
Preparation: put the cherries in a small pot, sprinkled with a little water and sweetener and let them soften a little. When they have warmed up, divide the cherries into two cups and cover them with ricotta and chopped almonds.
Creamy mushroom soup with crispy onions
The mixtures already prepared for various culinary preparations make our lives a lot easier, I think.
This mixture for the cream of mushroom soup from Edenia, has everything it needs to have in a maximum of 30 minutes
a delicious cream of mushroom soup, ideal for a quick dinner.
I, for an extra flavor, hardened an extra onion, but it already contains onions, so for speed you can skip this step.
1 tablespoon flour
500 ml vegetable soup (or water)
200 ml sour cream for cooking
a teaspoon of dried thyme
Saute coarsely chopped onion in oil for 5-6 minutes, add sliced garlic in the last 2 minutes,
add flour, homogenize, then add the frozen vegetables and hot vegetable soup (water) over them.
Add thyme, salt and pepper and simmer for about 20 minutes.
With the hand blender, pass the whole composition, hot, directly into the pot in which I boiled it, then add the cream for cooking.
and let it simmer for another 5 minutes. At the end we add salt and pepper.
Cut the onion into thin strips, leave it in the beaten milk for 15-20 minutes, then put it in flour mixed with salt and fry in hot oil until golden brown.
I recommend frying them in 3 tranches so that they do not overlap in the pan and come out crispy.
We take them out of the pan with a foamer and we drain them on a paper towel.
Ingredient Sos de visine
for about 500 ml. of sauce
- 250-300 grams of pitted cherries, fresh, frozen or stewed
- 250 ml. of poultry soup (or milk)
- 30 grams of butter
- 30 grams of flour
- sugar and salt to taste
- 1 cinnamon powder (optional)
Preparation of cherry sauce
I used frozen cherries, if using compote cherries, it is recommended that some of the necessary liquid (poultry soup or water) be replaced with compote juice (about half).
Melt the butter in a saucepan:
Add flour and mix quickly, being careful not to brown, just soak in butter:
Pour the hot soup (or milk, or compote juice mixed with the soup or water) and mix well, dissolving all the lumps:
Boil over low heat, stirring constantly and insisting on the bottom of the pan, until the composition binds, then add the cherries and bring to a boil:
The taste of salt and sugar fits, I put a spoonful of sugar and a cinnamon powder, it seems to give it a very good taste.
Tagore6699 & # 039s blog
I know that Romanians do not consume much fruit soups, but they are, contrary to the general opinion, nutritious, tasty, dietary and easy to make. And, in addition, now in summer, when most of the fruits are on the market, they are extremely cheap.
You don't need much.
I make fruit soups from: cherries, cherries, quinces, apples, grapes.
A friend of mine makes fun of me (it's true that she is Moldovan from father to son, sorry !, from great-grandmother to niece): What is this? can you give me compote as soup? But the Transylvanians, although quite conservative in thought, in gastronomy, are quite open (deh! It's about Maria Sa & # 8216bărdăhanul & # 8217 and then, whether you like it or not, you come to a Chinese behavior towards food), especially if they left the villages and settled from the second generation to the cities. Well, this is not the time to do too much theory. Here is the recipe:
Buy a kilogram of cherries (if you want the soup to be thicker) or only half a kilogram & # 8211 if you like it less often. Make a kind of lentil: put in a five-six liter pot, extra virgin sunflower oil or rice or soy (you can also put olives, but it's a little bitter for a soup that will be sweet), how much to cover the bottom of the pan well, put a tablespoon of grated flour (I put wholemeal wheat or rye flour) and four tablespoons of brown cane sugar, plus a pinch of salt. Temper the mixture a little, then pour cold water, stirring quickly so as not to form lumps, until it reaches almost three quarters of the size of the pan. Let it boil for an hour, until it foams. Then put the whole cherries, after you have washed them well, let them boil a little, 5 minutes (if they are cherries from the large jar of compote) or 10 minutes (if they are seasonal cherries). Quickly add some ingredients and flavorings, which also give it a great flavor: half a teaspoon of ground ginger, half a teaspoon of cardamom, a pinch of nutmeg, 3-5 cloves, a smoothieCinnamon mouthful and add another 4 tablespoons of sugar (of the same quality, cane). Bring to a boil (it would be ideal to put these ingredients without boiling them in the hot soup) and remove from the heat!
At the table, when served on a plate, put on top, ground walnuts or sweet milk (in fact, put cream, but for those who do not eat such a thing, it is delicious with milk & # 8211 although be careful that it is cheese, if put it in the very hot soup). You can put both, especially if the soup is hot, you can add cold milk, but be careful !, it changes its taste a little, it de-aromatizes it a bit.
& Icirc & # 539i must:
1 kg of wine is washed and cured.
6 tablespoons sugar
1/2 tbsp & # 539 & # 259 score & # 539i & # 537oar & # 259
1.5 l ap & # 259
2 tablespoons f & # 259in & # 259
For g & # 259lu & # 537te & icirc & # 539i you need:
250 ml of sweet milk
2 tablespoons sugar
a pinch of salt
3 tablespoons gray & # 537
2 g & # 259lbenu & # 537uri
Preg & # 259te & # 537ti a & # 537a:
Cure the vineyards. Boil water with sugar and score. & Icircn hot water add the vinegar. After 15-20 minutes of boiling over low heat, put the untied flour in cold water and bring it to a boil.
& Icircntre meanwhile prepare g & # 259lu & # 537tele. Boil the milk with the sugar, and when it boils, add the gray chicken and put it in the rain, and let it boil for 5 minutes, after which you add the egg whites. good. & Icircn soup boiling & # 259 chicken with spoons & # 539a pieces & # 259 & # 539the small coke & # 259. After 5 minutes the soup is ready.
Re & # 539et & # 259 by Melania Com & # 259nescu, loc. Vadu-Pa & # 537ii, Buz & # 259u County
Here you can watch movies with the preparation of a more special soup.
Cherry soup with quince
Soup of cherries with quince, is a soup of Hungarian origin I could even say that it is a traditional recipe highly appreciated like others fruit soups which I will tell you more about this year. In our country, too, Transylvania is being prepared fruit soups the recipes being taken from the Hungarians living in this area by many Romanian families. Fruit soups can be prepared from a single fruit or several kinds of fruits. They can be prepared from fruits fresh or canned. Generally in winter we prepare soups from canned fruit in the rest we use fruits fresh. I hope I made you curious and you will try at least once cherry soup with quince or just cherry soup, if quince you do not have at hand & # 8230
Ingredients Cherry soup with quince :
1 jar of 800 g quince compote
1 jar of 800 g cherry compote
250 g sour cream
1 tablespoon starch (others use 2 tablespoons flour, I preferred to use food starch because the soup is much finer & # 8230)
5 tablespoons sugar
1/2 teaspoon salt
2 cm cinnamon stick
1 l apa
Preparation of cherry soup with quince:
Put 1 l of boiling water together with 1 teaspoon of salt and 5 tablespoons of sugar. We drain the quinces from the compote and put them aside. When the water boils, put the drained quinces and the sour cherries in the pot. Add 3 cloves and the cinnamon stick and let it boil 3-4 times the soup. During this time in a bowl mix 1 tablespoon of food starch with 250 g sour cream to which we gradually add the hot soup little by little until we bring this mayo close to the soup temperature. When I did this, I poured the mayonnaise thus dissolved in the pot and left it on the fire until yes soup in boiling. Remove the cinnamon and cloves (we can put them in a gauze bag to make them easier to remove). It can be served hot and cold. On hot summer days I recommend this cherry soup eat it well chilled with a surplus of whipped cream and sprinkled with green mint strips & # 8230
|4 dogs||the water|
|4 dogs||seedless cherries|
|1 tbsp||corn starch|
|1/2 cane||sour cream|
Boil the water together with the sugar and the cinnamon stick in a large pot.
When the water has started to boil, reduce the intensity of the fire and leave it like this for another 2-3 minutes until all the sugar has dissolved.
Add the cherries and a pinch of salt and simmer for another 30-40 minutes.
Remove the cinnamon stick.
Dissolve the starch with 2 tablespoons of water and then add to the soup, stirring quickly. Leave it on the fire for another 2-3 minutes until the soup thickens a little.
Put the soup in the fridge and let it cool well. Just before serving, mix the sour cream in the soup.