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Fasting peasant soup

Fasting peasant soup


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Peel the vegetables, then wash with cold water. Boil the beans, peas and cauliflower. Add salt.

Chop the carrots or put them on a large grater, then add them to the soup.

Chop the onion and put it in a little oil, then add the chopped pepper and broth. We take the juice from the soup with a polish and we dilute a little over the onion frying with broth.

When the other vegetables are cooked, add the pepper and onion sauce, then the strained borscht, and finally the finely chopped greens (previously washed). Add more salt, depending on how salty you want the soup to be.


The best recipe for peasant beef soup

Clean the skin of the skin, cut it into pieces and boil it in 2 l of salted water.

Meanwhile, clean the vegetables and finely chop them on the food processor. Heat the oil in a pan and cook the vegetables until they start to soften slightly.

When the meat is almost cooked, add the vegetables over the broth.

Let them boil for 20 minutes together and add the tomato juice. Season with salt to taste.

After boiling, add borscht to taste.

Meanwhile, beat the eggs well and incorporate the flour into them.

Let everything boil for 30 minutes and add beaten eggs at the end, taking care to form small fidelities. After the eggs are well cooked, add the finely chopped larch and turn off the heat.

Let the soup "rest" for 10-15 minutes before serving.


Fasting peasant soup - Recipes

A delicious meal every day!

- Vlad Garbea

- Andra Petrea

Serious and on time, I recommend!

- Corin Albu


Wolf soup, ideal for fasting. Laura Cosoi's recipe

Laura Cosoi is passionate about gastronomy and also shows her admirers what dishes she likes to prepare. He even gives them the recipe.

Because she is fasting, but also because there are already a lot of vegetables in the markets, Laura says that she will start making a loboda soup, which is also her favorite. & # 8221It has already become a tradition and every year when loboda appears, I remind you of my favorite loboda soup! & # 8221, Laura wrote on her blog, lauracosoi.ro.

Ingredients that Laura recommends are:
• 2 green onions,
• 1/2 or even a lemon (to taste),
• 3 bundles of red loboda,
• 1 stevia link,
• 1 link leustean,
• 3 tablespoons wild rice,
• salt

The star also explained how she prepares loboda soup: & # 8221Put the water to boil together with two finely chopped green onions and the well-washed rice. Meanwhile, chop the larch, stevia and loboda, and after 10 minutes add the vegetables and turn off the heat. Let simmer for 5 minutes and then add the juice of half a lemon. I like to eat simple soup, but you can also add cream & # 8221.

Freedom offers you many more ideas for fasting soups!


How do the nuns from Prislop Monastery make bean soup! A fasting delight that you must try! We found out the secret, it's made that way and it's so tasty!

This recipe for fasting bean soup from Prislop Monastery is extremely simple and very tasty.

What you need for fasting bean soup:

500 g dried beans
2 onions
1 carrot
2 peppers
6 small tomatoes (cherry tomatoes)
1 tablespoon tomato paste
1/2 small celery
50 ml oil
fresh parsley
salt and pepper to taste

Preparation of fasting bean soup:

The beans (chosen) are soaked in the evening in water.

Boil with cold water (3 liters), after 10 minutes of boiling replace with other water. The procedure is repeated twice. The vegetables are washed and cleaned, then we cut them into cubes, without tomatoes.

Separately in a pot add the hot oil, add the vegetables and let it cook for a few minutes. Add the tomato paste, peeled tomatoes and bean soup, about five tablespoons, then simmer for about 12 minutes. After this time, add the boiled beans over the vegetables.

Bring to a boil, add salt and pepper to taste. Remove from the heat and add finely chopped parsley. Serve hot. Good appetite!


Vegan Radautean Soup (Post)

Due to the cold weather of the last few days, I had a super craving for soups and I don't know what happened when I came across the Radauti soup recipe written by Oana from Savori Urbane (you can find it here, is the traditional one, with meat). I liked it a lot and it reminded me of my childhood, when my mother was preparing it, so I decided to do it too in the vegan version & ndash of fasting.

To replace the chicken I used Pleurotus mushrooms which are absolutely excellent! They have a texture similar to meat and if you cook them properly you can imitate both chicken meat as well as that pork. For training, I followed Oana's recipe but I used it soy yogurt and soy milk from Joya to replace sour cream. The natural ones are excellent for both desserts and savory dishes. I also used them in the recipe spaghetti with baked garlic for the creamy pasta sauce.

You can find Joya products in almost all big stores & ndash Mega Image, Auchan, Carrefour, etc. They have a wide range of products, both vegetable drinks (soy, rice, almonds, oats, cashews and others) and yogurts (with berries, apricots, nature, strawberries). I used them in several recipes that you can see in the album with Retete Jewel.

If you try the recipe, you can put it on Instagram along with the hashtag #gourmandellerecipe. I can't wait to see how it turns out!

P.S. If you liked the vegan Radauti soup recipe, try the tripe soup& hellipfara burta! :)) You will like it!


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Vegetable soup simple fasting recipe

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Vegetable soup (fasting) - simple and quick Recipes

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Vegetable Soup Recipe (Fasting)

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Vegetable soup, simple and quick fasting recipe

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Tomato soup with rice and fasting or vegan vegetables

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PEASANT VEGETABLE SOUP Diva in the kitchen

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Very delicious mushroom and vegetable soup

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Recipe Gulli soup with fasting potatoes

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Peasant vegetable soup

Located in the top of Romanian preferences, especially during Lent and beyond soup Cottage vegetable it is, among other things, an important source of vitamins and minerals, also relatively dietary, in case we don't serve it with a ton of sm & # 226nt & # 226nă, as I like.


Traditional soup

Traditional soup is one of my favorites.

Whenever I went around the country with my father, we had our places where we stopped to eat soup Hi. On the Olt Valley in Valcea before Cozia there was a parking lot in my childhood where there was a restaurant where a traditional soup very good.

This is where I come from borsch because in Transylvania we cook more soups than borsch, but I can say that I am a fan even though I am not preparing borsch with which I increase it and I don't know why I don't do it. Maybe I dare to put on one in the end borsch if my colleague Lory guides me because she is a Moldovan blogger and I think she is good at borscht preparation… .

Until then I use borsch which is more convenient for me and which is close to the taste borsch which I impregnated since childhood & # 8230Other soups, soups you will find in the section Recipes with Soups and Soups , a collection of recipes from Transylvania and Moldova.

Ingredients Peasant Soup :

500-600 g pork (I used ribs)
2 carrots
1 patrol
1 small celery
1 small red bell pepper
100 g green peas
200 g green beans
2 potatoes
5 tomatoes
1 small onion
1 bag of borscht with vegetables (I used borscht with fixed vegetables for a pot of soup from Maggi, because I'm not happy with the borscht I find on the market and the truth is that in Transylvania we don't even cook often with borscht, so that I often resort to this borscht when we have a craving for soup)
1 link green larch
2-3 tablespoons oil
salt to taste
optional sour cream (I prefer it without)

Peasant Soup Preparation:

Fresh meat (portioned ribs) is boiled in 4 l of cold water together with 1 tablespoon of grated salt. Boil over low heat so as not to stir until the meat is almost cooked. The vegetables are cut into cubes (it can also be grated with large holes, but we like more cut vegetables). Fry in oil for 2 minutes and then add to the soup together with the green beans broken into pieces.

After about 20 minutes add the peas. When the meat and vegetables are well cooked, add the diced potatoes, diced peppers and diced tomatoes. Boil the soup until the potatoes are cooked. Fill with water so that the soup is not too thick and salt to taste if necessary. Add the borscht and let it boil for a few more minutes. At the end, sprinkle with larch and serve straight with sour cream or unripe.

Good appetite !


Delicious recipe! The best peasant fasting soup

Peasant fasting soup with vegetables is a traditional recipe that will conquer you with its aroma. This culinary preparation gives color to the fasting menu due to the vegetables it contains.

Ingredients for fasting vegetable soup

2 large potatoes

a quarter of white cabbage (small)

2-3 tomatoes or a few tablespoons of broth

a small bunch of parsley leaves

vinegar, borscht or lemon salt can be used for sour

How to prepare fasting soup

Peel the onion and cut the scales, after

which is put in the pot and fried a little in oil. The potatoes, carrot and parsley root are washed, cleaned and cut into cubes. Wash the cabbage, then cut the fidelita.

Over the onion add the carrot, parsley root and a little water, then let it simmer. After a few minutes, add 4-5 cups of water and boil the potatoes and cabbage. Cover the pot and let it boil over low heat.


Fasting peasant soup - Recipes

So I took about 3-4 potatoes, a large onion, a carrot and a parsley root, a handful of green beans (or canned), 2 medium zucchini, a large bell pepper, larch, green parsley, a tablespoon of broth or 2-3 tomatoes), salt, pepper, 0.5 l borscht.

The vegetables are washed and cleaned, where appropriate. Cut the onion into small pieces and cook just a little in oil. Carrot and parsley root are given through the large grater. The zucchini are cut lengthwise, hollowed out of the core and what is left is cut into cubes, as well as the potatoes, so that the pieces of pumpkin and potatoes are about the same size. The beans are cut in half, the peppers are cut into slices.
Put all the vegetables prepared in this way, including the onion oil, to boil in 2 liters of cold water. After about 30-40 minutes of boiling over low heat, add a tablespoon of broth or diced tomatoes, then borscht, add salt and pepper. Let it boil for a few more minutes, then put the broken larch leaves in smaller pieces, sprinkle with chopped green parsley and turn off the heat.

Optionally, you can add some grated celery, and in the end you can straighten it with a little sour cream, but if you want this soup to be fasting, give up sour cream.

It is a very healthy dish, it contains vitamins, enzymes and fiber, light and good in taste. Good appetite!