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Zucchini soup with leurda


All vegetables are cleaned and washed well, under running water.

We cut the onion into pieces and sauté it in oil, together with the red pepper slices and the celery cubes. Saute for 4-5 minutes on medium to low heat.

Then add the vegetable soup, plain water, bay leaf and mustard seeds.

Bring to the boil, then put the zucchini cubes (I kept the peel on the zucchini for color). Boil for 10 minutes, then season with salt and pepper to taste, turn off the heat, add sliced ​​leurda and green larch to taste.

Good appetite!


What else am I cooking?

Every spring I make nettle food at least once, which is very good for health, with iron and good vitamins to revitalize the body after winter. Yesterday I took nettles, stevia and leurda and made a food combined with all three, which turned out very good.
I had a nettle net, 3 pretty big stevia bundles and a leurda bundle - also with a big leaf. They grew a bit big after last month's heat, but they are still tender.

Ingredients for 4 servings

First I washed the nettles well, using a pair of surgical gloves so as not to sting my hands. I put them in water and mixed them well there, like laundry, then I took them out one by one, shaking them first so that the earth came out of them, then breaking their tails that can be unpleasant in food. I put them back in the water and washed them again, shaking them well to clean them of any dirt.

I took them out of the water with my hand, without draining the water before, so that the dirt would remain at the bottom.

I boiled the water in a larger pot and in the meantime I washed the stevia and leurda, leaf by leaf. I scalded the stevia first, holding a bunch of tail leaves and dipping them in boiling water for a few seconds.

I then put them in a bowl and boiled all the nettles in the same water.

I cut the raw ends of the stevia stalks and chopped the stevia finely. I used the robot that made them like a paste, which I put over the onion.

I added a few sprigs of nettle juice and let the stevia boil until the nettles were ready.

I took out the nettles with the foamer and put them to drain in the sieve.

I also chopped the nettles in the robot and added them to the food. I put a few more pollen in the juice in which the nettles were boiled and I let it boil for another 5 minutes.

In the meantime, I chopped raw leurda in the robot.

I added 3 tablespoons of tomato paste to the food, I mixed well and let it boil for a while, to mix well. Whoever wants can add a teaspoon of flour mixed with a little nettle juice, to better bind the food. Then I put out the fire and added leurda.


What else am I cooking?

On the day of the Annunciation or Flowers I buy a carp for my family lunch. Being towards the end of Lent, a sweet and tasty fish meal is welcome. It is made almost like any soup, with vegetables, but also with rice, to make it thicker. I make sure to make borscht the day before, so that it is fresh. Depending on how big the fish is, I make the soup in a smaller or larger pot. I usually take a carp of maximum 3 kg, or even smaller, so that I only have soup for one meal.

Ingredients for 2-3 servings

- the head, tail and belly of a carp

- 1 carrot
- 1 onion
- 1 pepper
- 1 small parsnip
- 1 parsley root
- 1 piece of small celery
- 1 tablespoon of rice
- 1 bunch of larch
- 1 cup of tomato juice or chopped tomatoes
- 1 liter of borscht

First clean the scales fish with a teaspoon, with which they pull the scales, from the tail to the head. I only do this in the sink, otherwise I would fill the whole kitchen with scales!

Clean the matte, after cutting the fish's belly with a sharp knife.

Clean and the bitter bone on the head (the one behind the ears) that I grab with my fingers and pull out. The bone is actually more of a circular stingray, with some streaks on it. There should be no crumbs left, otherwise the soup will become bitter.

I cut off the fish's head and wings, so as not to confuse them. It's pretty hard to cut, that's why I use a stapler.

Cut the fish into slices for frying.

The tail stays as big as I want for the soup.
I put water to boil, about enough to cover the pieces of fish when I put them in the pot. Depending on how big the fish's head is, I choose a bigger or smaller pot. For a 3 kg carp, I need a 3-liter pot, which I fill in half, so that the vegetables and then the pieces of fish can take place. There must be room to add tomato juice and borscht.
Clean the vegetable soup and finely chop it in the bowl of the food processor.

Then I put it in the pot with water, together with the chosen and washed rice and a teaspoon (or a spoon, depending on the pot) of salt.

Let it boil in the pot covered with a lid for 1/2 hour. When the rice is cooked, put the head, belly and tail of the fish in the pot and let it simmer for 10 minutes.

It should not boil too much so that it does not crumble, only about 10 minutes. When it is cooked, add the tomato juice or chopped tomatoes and the borscht. Turn on the heat and let it boil, then turn off the heat and add the chopped greens.
I make a polenta and serve the polenta soup.


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Zucchini soup with leurda - Recipes


Traditionally on New Year's Eve, in our family, meatball soup was always eaten. That's what I did and I posted it with a delay of. almost two weeks. But this soup is good any day of the year.


I put the vegetables on the grater and then hardened them.


In the meantime, I made the composition for my hair.


I made donuts from the composition and arranged them artistically on a wet plate (so that they don't stick).


I served the soup with green parsley and cream. I prefer it without, though.

2 comments:

a lot of innovations compared to the traditional soup from my mother at home (that is, from me!)
1. I use pork or pork mixed with beef (it's true that I used to use beef.
2. Instead of water I put bone juice
3. In the meatballs I add chopped green parsley (when I have)
4. do not put tomato paste but add it only with lemon juice (or lemon salt)

I know, I know it's a little different, but I can't really follow a recipe from A to Z, I always improvise. The result is not always edible, but this time it turned out good.

And I didn't find that I intended to do the same, with bone juice, as you taught me, in fact :-p


Celery soup with pasta

Fry the onion, celery, carrot and parsley in a little water and a tablespoon of oil. Add the remaining water, soy, bay leaf and vegeta and cook for about 30 minutes. Add the pasta and cook the soup for another 10 minutes. Season with salt and add the green parsley.

For the variation, you can add a cup of broth in which a spoonful of white flour and 2 tablespoons of green leuş-tean have been dissolved and the soup is added in a few boils.