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Potato soup with smoked sausages

Potato soup with smoked sausages



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We peel the potatoes, wash them and cut them into suitable cubes, which we keep in a bowl with cold water.

Peel an onion and cut it into small pieces, cut the bell pepper into cubes and the sausage into rounds.

Put the sliced ​​sausage in the hot oil and mix occasionally until it starts to brown slightly. Add the onion and let it soften slightly, then add the bell pepper. Leave for 2-3 minutes, then quench with a liter of cold water. Cover with a lid and after it starts to boil, add the bay leaf, thyme and potatoes. Boil for 15 minutes, add tomato paste, salt, pepper, paprika, add more water if needed and cook for another 5 minutes. Before extinguishing the fire, put the finely chopped larch.


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Sausage Potato Soup

Peel the carrots, potatoes, parsley, onions and celery and cut into small, small pieces.
The sausage is placed nicely and sliced ​​accurately.

When the water boils (put as you prefer, more for a more scattered and diluted soup and less for a concentrated and dense soup) add all the ingredients except the bay leaf and pepper.

After 15 minutes, throw the bay leaves in the boiling soup, then leave for another 10 minutes on the fire.
It is served with anything from the list above, but if someone wants to put something else on their plate, it is absolutely free.
For serving: sour cream, yogurt, lemon juice, borscht, sauerkraut, apple cider vinegar, pepper, parsley.


Transylvanian meatballs with pasta

05 Wednesday iun. 2013

  • 500 gr of spaghetti
  • 250 grams of minced beef
  • 3 healthy slices of bacon
  • a small onion
  • a glass of breadcrumbs
  • a tablespoon of dried rosemary
  • an egg
  • 3-4 whole canned tomatoes with the corresponding juice
  • 2 & # 8211 3 bay leaves
  • 1 teaspoon salt, pepper to taste
  • a few lettuce leaves
  • 5-6 sea radishes
  • half a pepper
  • oil, vinegar, salt, pepper 1 teaspoon sugar

In a bowl, mix the minced meat, finely chopped onion, breadcrumbs and rosemary with the egg until a paste is formed. Season with salt and pepper, then make small meatballs and place on a plate.

In a pot, boil water with salt for pasta.

In a deep saucepan, fry the chopped bacon and leave it until it is almost half done. Add the meatballs and leave it on one side and on the other for about a minute, until browned. If the bacon risks burning, remove it on a plate. When the meatballs are browned on one side and on the other, take them out on a plate.

In the remaining lard add the pieces of bacon, tomato juice and tomatoes cut into healthy pieces. Let it boil, then add the meatballs, 3 bay leaves and a teaspoon of sugar.

Put the pasta to boil in the water that should now boil.

The pasta should be ready at about the same time as the meatballs, after 8-10 minutes. At this point, remove the bay leaves from the meatball pot and add the drained pasta over the stages. Interfere.

Wash the salad leaves, break them and put them in a bowl over which add the radishes cut into thin slices and the peppers cut into healthy pieces.

Add a little olive oil, salt, pepper to the bowl. Put a little vinegar, a teaspoon of sugar in a glass and dilute everything with a tablespoon of water. Stir until the sugar has dissolved and then add this ingredient to the bowl.


Potato soup with smoked sausages

Ingredient:
300 gr homemade smoked sausages
400 gr red potatoes
1 onion
1/2 red bell pepper
2 tablespoons tomato paste
hot paprika
salt
pepper
dried thyme
1 bay leaf
green Lovage
1 tablespoon oil

We peel the potatoes, wash them and cut them into suitable cubes, which we keep in a bowl with cold water.

Peel an onion and cut it into small pieces, cut the bell pepper into cubes and the sausage into rounds.

Put the sliced ​​sausage in the hot oil and mix occasionally until it starts to brown slightly. Add the onion and let it soften slightly, then add the bell pepper. Leave for 2-3 minutes, then quench with a liter of cold water. Cover with a lid and after it starts to boil, add the bay leaf, thyme and potatoes.

Boil for 15 minutes, add tomato paste, salt, pepper, paprika, add more water if needed and cook for another 5 minutes. Before extinguishing the fire, put the finely chopped larch.


Potato soup with smoked sausages

A healthy and consistent potato soup, rich in carbohydrates and fats, good for warming in autumn-winter days. Specific to the north-western area of ​​Romania, this soup stands out not only for the special taste of smoked sausages but also for the scent given by the celery and / or larch leaves. Blasphemed by some, loved by others, sausage potato soup is not recommended for people with high cholesterol. And that 's why she' s craving it

Servings: 12-14

Preparation time: 90 minutes

Ingredient:

  • 4 smoked pork sausages (1 kilogram)
  • 200 grams of boneless and smoked pork chop (optional)
  • 1 large onion
  • 1.8 kilograms of potatoes
  • 2 carrots
  • 1 parsley root
  • 1/4 celery root
  • 3 tomatoes (or 1 can of tomatoes in broth)
  • 2 tablespoons tomato paste
  • 1 link celery leaves
  • 1 bunch of larch leaves
  • cream for serving
  1. Peel onions and vegetables.
  2. Chop the onion and cut the vegetables into cubes.
  3. Cut the ciolan into cubes.
  4. Cut the sausages into thick, diagonal slices.
  5. Peel the potatoes and cut them into cubes. and chop them.
  6. In a deep pot (10 liters) lightly brown the pork chop until it loses its fat.
  7. Gently add and sauté the onion, carrots, root parsley and celery for 60 seconds.
  8. Add the potatoes, 6-7 liters of water and two tablespoons of salt.
  9. Boil the vegetables until they begin to penetrate.
  10. In parallel, heat a deep frying pan and brown the sausage slices without adding oil.
  11. Add the chopped tomatoes and tomato paste over the sausages and bring to a boil.
  12. Add the tomatoes and sausages to the soup.
  13. Chop and add the celery and / or larch leaves to the pot.
  14. Bring to a boil.
  15. Season with salt and pepper to taste.

Potato soup with ciolan and smoked sausages is eaten hot, with sour cream or yogurt and hot peppers.

[note] If the soup is excessively greasy, you can finally remove the fat from the surface with a spoon. [/ note]


German potato and sausage soup

1. Heat the oil in a pot. Brown the onion, green onion and garlic. Add the potatoes. Reduce temperature and simmer for 10 minutes.

2. Add thyme and soup and cook until potatoes are soft. Remove the pot from the heat and add the sour cream.

3. Put in a blender and season with salt and pepper.

4. Fry the sausages in a hot pan (no oil). Serve hot soup with fried sausages and homemade bread.

30 ml of olive oil
1 dried onion, chopped
4 green onions, finely chopped
1 clove of garlic, crushed
500 g of potatoes, peeled and cut
3 thyme threads, finely chopped
375 ml of vegetable soup
250 ml of sour cream
salt and pepper
2 sausages, cut into slices


Soup with smoked sausages, borscht and sour cream

The recipe is very simple, and I make it on cold winter days.

You need:
2-3 smoked sausages
3 tablespoons oil
1 kg of potatoes
1 sea onion
1 carrot
1.5 l vegetable soup (if you don't have water it's ok)
Salt pepper
150 ml sour cream
500 ml borscht (depending on how much acre you want, put more or less)
Parsley or tarragon

Heat oil in a soup pot. Place the sausages, cut into slices of the appropriate thickness, over the oil. Let it brown a little and add the onion and the finely chopped carrot. When they start to soften, add the diced potatoes, vegetable soup. Bring to the boil over medium heat until vegetables are cooked through.
Separately put the cream in a bowl, and over it add a little of the hot soup. Add the borscht to the soup and at the end the sour cream with the juice from the soup. Mix lightly, season with salt and pepper and finally add the finely chopped greens.
If you don't like borscht, you can omit it, it depends on the taste.
Serve hot with hot peppers.