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Green bean soup with smoked meats

Green bean soup with smoked meats

Clean the roots (carrots, parsley and celery), wash, cut and boil with 3 liters of cold water. When foam forms, it is collected and discarded. Top up with warm water, when appropriate.

Put the green beans in cold water to bring to a boil, strain and leave to stand.

Peel an onion, wash, chop and sauté gently, in sufficient oil and over low heat.

Wash the tomatoes, cut coarsely and fry with the already hardened onions. Add the tomato juice to the pan and simmer for another 4-5 minutes.

Peel the potatoes, wash them, cut them into cubes and add them to the soup pot, along with the strained green beans. After two boils, add the hardened vegetables and let the soup boil over medium heat for another 4-5 minutes.

Slice the kaiser, and cut the sausages into small pieces and lightly fry over low heat in 3-4 tablespoons of sunflower oil.

Add to the soup and smoked meat and let it boil for another two or two, over medium heat.

Meanwhile, pick the parsley leaves, wash, dry and chop.

Season the soup with salt and pepper, add the chopped parsley, put the lid on the pot and turn off the heat from the stove. After 10 minutes of "rest", the soup can be served. Whoever wants, can add 1-2 tablespoons of cream to the plate.

1

Do not fry the onion hard, so that it does not burn and become bitter. Temper it just a little, in enough oil and over low heat, to keep it sweet and pleasant.

2

Boil the green beans before adding them to the soup pot. Thus, it will not have that strong specific taste, which could blur the taste of all other vegetables.

3

Use pink potatoes, which do not crumble when boiled.

4

Add the potatoes and green beans, when the roots are almost cooked.

5

The sausages should be lightly fried, unless they are sufficiently smoked and penetrated.

6

Add chopped parsley at the end of cooking, after seasoning the soup with salt and pepper.

7

Serve the soup after it has "rested", with the lid on the pot, for 10 minutes.


CULINARY STORIES

It was raining in my mouth. since I haven't eaten Romanian eggs! What a craving you made me!

it doesn't matter who invented them! which, as if the wire were typical Romanian, or the 100% Viennese schnitzel. the important thing is that the food is tasty! I really like this red bean, I recently made a kind of Mexican bean (that's what I called it :))), a delight!

With great pleasure, New Sensatios.

Thanks for visiting.
I also went through the checkpoint and I liked what I saw. :)

Go fast and do two.
They are so good simple, just with a tablespoon of melted butter or sour cream.

Romanian cuisine is a delicious fusion.
What is admirable is that he knew how to take the best and turn it into. something even better. :)
It is a living kitchen, in continuous transformation.
It is the same as the Romanians, inventive, imaginative.

Lia, little by little you will convince me to start dieting with you. Maybe it wouldn't be a bad idea: P And it's as if your diet doesn't look so bad in your pictures.

It's not a proper diet, we just eliminated "fats" and sweets for an indefinite period. :)
When they return, they will be pipetted. :)

Egg with red beans is a great combination. in South America it is common. I also put red beans on tomorrow's shopping list. :) because I salivate again: P

If you are not on a diet, I think you can put a fried sausage next to the egg and beans.
That's genius. :)