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Fry the cumin in oil for 1-2 minutes. Add 2 l of water, bring to a boil and let this tea rest. Peel a squash, grate it and squeeze the juice. In 1.5 l of water, boil the carrot, onion, pepper and celery. Add salt.
When they are penetrated, boil the green onions, the finely chopped green garlic and the smaller pieces of rice noodles. Now add the strained cumin juice. The rice oil boils very quickly, I left it for only two minutes and I stopped the fire. Serve the soup seasoned with green parsley with hot peppers.
Whoever wants can straighten the taste with lemon juice.
Cumin or cumin?
To find out what the difference is CARAWAY (carum carvi in lb. latina sau carraway in lb. engleza) si CUMIN (cuminum cyminum in Latin or cumin in English) I invite you to read this article.
caraway we use it a lot in Transylvania and Banat, sprinkling it over fatter pork steaks, adding it to some stews, la goulash or homemade sausages. cumin it is used in North African and Oriental cuisine.
Here I wrote my grandmother's simple cumin soup recipe, which I also make. There are several variants of cumin soup, including rantas, but I don't like that variant. I stick to the diet.
Chicken soup with rice and cumin
This recipe also has the video version.
Series sponsored by Riso Scotti Danubio.
This recipe uses Ermes rice, a mixture of brown rice with black, flavored rice with thin and long grains. The reddish color is due to the high content of anthocyanins, natural compounds responsible for the red and blue colors of vegetables. Hermes is a rice rich in B vitamins, antioxidants, iron, phosphorus and fiber.
Kitchen: Radu's recipes
Amount: 2 servings
Preparation time: Ten minutes
Cooking time: Ten minutes
1 onion, chopped
3 cloves garlic, chopped
2 cm fresh, chopped ginger
3 tablespoons rice oil
2 teaspoons cumin seeds
2 teaspoons coriander seeds
2 teaspoons of paprika
1/2 teaspoon hot pepper
200 g chicken breast, cut into cubes
600 ml chicken stock
50 g rice "Rice Scotti" Hermes
black pepper, freshly ground
1/2 bunch of fresh, chopped parsley
2 tablespoons sour cream
2 tablespoons almond flakes
fresh parsley leaves for garnish
Process onion, garlic and ginger in a blender, together with 1 tablespoon of oil, until a homogeneous paste is obtained.
Heat a frying pan over low heat. Fry the cumin seeds and coriander seeds dry, without oil, until they start to smell. Leave to cool for 2-3 minutes. Put about half of the cumin seeds aside. Grind the rest of the cumin seeds and coriander as finely as possible. Add to this mixture the sweet and the hot paprika.
Heat the rest of the oil in a saucepan. Add the chicken cubes. Salt, pepper and fry for 1-2 minutes, over high heat, until golden brown. Take them out on a plate.
Add the onion, garlic and ginger mixture to the pan. Cook over low-medium heat for 2 minutes, stirring constantly. Add the mixture of crushed spices and cook for 1 minute.
Add the rice and mix well. Increase the flame and cook for 1-2 minutes, stirring each grain to be "dressed" in the aromatic oil. Add the meat, along with the juices left on the plate, and mix. Add the stock, salt and pepper. Bring the mixture to a boil, reduce the heat to low, cover the pan and simmer the rice until done (about 15 minutes).
Meanwhile, fry the almond flakes dry, without oil. Add the sour cream and chopped parsley to the soup. Interfere. Serve sprinkled with the remaining cumin seeds and fried almond flakes, garnished with fresh parsley leaves.
Cream tomato soup with cumin
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& # 8211 1 cup long grain rice, 100 g boneless chicken and skin, 1 tablespoon cumin seeds, 4 cloves, 2 tablespoons oil, water, salt
In a saucepan boil 1 ¼ cups water with ½ teaspoon salt and cloves. Put the rice, mix, cover with a lid, reduce the heat to low and cook for 5 minutes. Remove from the heat, cover the pot with a kitchen towel, put the lid on and let it sit for 15 minutes.
Boil the meat in water with a teaspoon of salt until soft. Remove with a spatula with holes and cut into strips. We open the rice grains, which are glued, with the help of a fork. In a Teflon pan, heat the oil and fry the cumin seeds for 30 seconds, until they start to crack. Put the rice and stir continuously for 2 minutes. Add the meat and mix for 1 minute. We serve hot food.
Pho bo, Vietnamese noodle soup
In his opinion Razvan , soup pho she's the best in the world. Together with Laks, chicken soup that makes her good and tom yum. Yesterday I made pho bo, a Vietnamese soup with rice noodles and veal pieces. There it is:
I bought beef bones. for almost 2 kilograms I gave 4 lei, to a butcher in the neighborhood. They are needed for juice. I wash them, boil them for an hour and use the soup obtained.
For pho I also need star anise, cinnamon, two or three shallots, garlic and hot peppers.
Fish sauce mixed with soy sauce - mandatory. vegetables chop suei & # 8211 optional. Soybean sprouts, also optional.
Rice noodles can be wide or thin. I used thin this time. As for meat, it is very important to be young and fresh.
To complete the palette of flavors I used fresh ginger and chives.
I boiled everything I showed you above, except meat, chop rye vegetables, hot peppers and noodles. The noodles were soaked in cold water while the meat rested at room temperature to relax the fiber. I boiled the soup for about an hour, maybe a little longer.
After the soup was ready, I put in a plate of noodles, vegetables, hot peppers, chopped coriander leaves and parsley along with a few chives.
If you're wondering where the veal is in the story, well, the veal, cut into very thin strips, is put on the plate over the noodles and the rest.
I poured hot soup over the ones on the plate. The meat penetrated instantly but remained tender, soft.
Finally I put a large basil leaf in the soup, without which the pho soup is like goulash without cumin.
Pho-bo better than that, I never did. In fact, I haven't done it before. But I'll do it again. Stay healthy.
This soup is prepared in northern Italy, where it was traditionally eaten mainly by agricultural workers. It is a peasant soup, thick, robust and nutritious, suitable for the colder days of autumn and winter.
Quantity: 4 servings
Preparation time: Ten minutes
Cooking time: 20 minutes
2 tablespoons butter
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
4 slices of bacon, cut into small pieces
100 g round grain rice
1-1.2 liters of chicken stock (or soup prepared from diced concentrate)
350 g frozen peas
50 g Parmesan ras
black pepper, ground
fresh parsley leaves for garnish
Heat 1 tablespoon butter and oil in a large saucepan. Add the onion and simmer for 5 minutes, until well softened, but without browning. If necessary, add 2-3 tablespoons of stock.
Then add the garlic and bacon and continue for another 2 minutes. Stir frequently so that the ingredients do not burn.
Increase the flame and add the rice. Mix for 1-2 minutes, so that the rice grains are well soaked with oil and get the flavor of frying.
Then add the bottom and peas. Salt and pepper. Bring to the boil, then reduce the heat and boil the mixture for 10-15 minutes, until the rice is done. Adjust the consistency of the soup by adding a little fondue (in the original version the soup is quite thick, but you can adjust it according to your preference).
Add the rest of the butter and the grated Parmesan and mix well. Sprinkle with parsley and serve immediately. To make it even more filling, it can be served with slices of fresh bread, with crispy crust.
Necessary ingredients chicken noodle soup:
- 1 chicken or hen
- 2 carrots
- 2 onions
- 1 parsley root
- 1 parsnip root
- 1 celery as a fist
- 1 bell pepper
- 1 gulie & # 8211 if it is, optional
- 1 bunch fresh parsley
- salt pepper
For homemade noodles:
Cook Tomato Soup with Homemade Noodles
- 1 kg of garden tomatoes, well cooked.
- 2 onions
- 1 clove of garlic
- 1 tablespoon oil
- 1.5 l of water
- salt and pepper
- 1 teaspoon dried vegetables with greens
- 100 gr of homemade noodles
- green parsley
Method of preparation
Put a pot with 1.5 l of water to boil. When the water starts to boil, add a teaspoon of coarse salt and mix until it melts.
Wash the tomatoes well and immerse them in boiling water. Leave them for 1-2 minutes to exfoliate, then remove them with a spatula in another bowl. Let them cool and peel them. We chop them into small cubes.
Heat the oil and add the chopped onion scales, but also a slice of sliced garlic. We leave them to harden only until they penetrate easily and give off their aroma in the oil.
Add a little hot water and let the onion boil until it is well soaked. Add the peeled and diced pepper and leave it alone until it also gives off its flavor.
Then the chopped tomatoes that we mix a little with the onion and pepper, 1-2 minutes.
Fill with hot water and leave the tomato soup on the fire for 10-15 minutes, during which time season the taste with salt, pepper and a few dried vegetables with greens.
Dried vegetables are prepared in the fall, like homemade vegetables.
In the last 5-6 minutes, add the homemade noodles, and after turning off the heat, add the chopped green parsley.
Thai SOUP with VEGETABLES and RICE OIL
Rice noodles are a part of many Asian cuisines.
They are mainly found in a wide variety of Asian dishes, such as soups, salads or stir fries.
Rice noodles are cholesterol-free and have very little fat. They contain, instead, vitamins (niacin and folic acid) and minerals (phosphorus, sodium, calcium and potassium).
Thai soup with vegetables and rice noodles
The success of this soup is based on a combination of flavors, apparently, from different registers, but which together create something truly unique and delicious.
We can bring all the flavor of the East in a bowl of soup, preparing Thai soup with vegetables and rice noodles.
- 2 tablespoons garlic oil or olive oil
- 2 bell peppers, tomatoes, diced or (split)
- 1 cup chopped tomatoes
- 4 cloves green onions (without the white part), chopped
- ½ cup of grated ginger
- 1 stem of lemongrass, cut
- ½ teaspoon of turmeric powder
- ¾ cup of water
- ½ cup of almond milk, unsweetened
- ½ teaspoon of salt
- ½ teaspoon ground cumin
- 150 g of rice noodles
Fresh lemongrass stems resemble green onions, but the bulb is less round. Use only the lower part of the stem, cut very finely.
Another option would be to use the whole, crushed stem, removed from the food after releasing the flavor.
How to prepare
Heat 1 tablespoon of oil in a pan and add 1 bell pepper, red, chopped. After about 3 minutes, add the tomatoes.
Mix well, then remove from the heat and place the mixture in a blender jar. Beat for 1-2 minutes, until the ingredients turn into a paste.
Next, heat the other tablespoon with oil, add the second piece of bell pepper, green onion, ginger, lemongrass stem, turmeric and cumin.
After 3 minutes, add water, almond milk, tomato puree and bell pepper. Allow to reach boiling point, stirring constantly.
Meanwhile, add the rice noodles in boiling water, then remove from the heat and leave to hydrate for 15 minutes.