Carrot soup with peas and magic borscht

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We clean the vegetables, we wash them.

Pass the onion through the robot, then cook over low heat in oil.

Carrots are passed on a grater that slices very, very finely.

Add the carrot slices over the onion, sauté for about 5 minutes, then add the water, peppercorns, salt and ground pepper to taste, cover the pot and let it boil over medium heat until the carrots are soft.

Add the peas drained from the jar, boil as much as needed, depending on the pea.

Add oregano in vinegar, 1 tablespoon of magic borscht.

Let it boil for a few more minutes, add the freshly chopped celery leaves.

Turn off the heat, leave the covered pot for a few minutes to blend the flavors then serve.

Good appetite!

Vegetable soups

08 Saturday iun. 2013


  • 1 medium onion
  • 1 suitable carrot
  • 1 suitable parsnip
  • ½ small celery
  • 1 red pepper
  • 1 medium zucchini
  • 1 large potato
  • 15 cm stem leek
  • 150 g frozen green beans
  • 100 g frozen peas
  • Tomato juice
  • bors magic
  • Verde green parsley
  • 2 tablespoons frozen larch

Fry in a little oil, for a few minutes finely chopped onion, chopped carrot and cut into slices, chopped parsley and cut into slices, finely chopped celery and chopped pepper. Add the sliced ​​leeks and leave for 1 minute. Put 1 liter of warm water, gradually filling up to 3 liters. It matches the salt.

After 25 minutes, add the diced zucchini and potatoes, peas and green beans and leave for about 20 minutes.

Add the tomato juice, and after 5 minutes add the borscht and add more salt if necessary.

After about 2 minutes, take the soup off the heat and add the parsley and larch.

Method of preparation

Peasant stir soup

Put a pot with 3 l of water to boil. When the water boils, add the carrots, onions and garlic

Peasant soup with pork and vegetables

The meat is washed, portioned and boiled in a pot with 2 liters of water and a little salt.

Bean soup

Ingredients needed for bean soup:

  • 400 g beans (I had yellow)
  • 3 potatoes
  • 1 red pepper
  • 2 carrots
  • 1 parsnip
  • 1 onion
  • 1 cup of borscht
  • green Lovage
  • 1 cup tomato juice
  • 1 tablespoon oil
  • salt

How to prepare bean soup:

Peel, wash and slice both the carrot and the parsnip and boil them in salted water. Add the cleaned onion (I leave it whole and then when it is cooked I take it out). Let it boil for a few minutes and then add the bean pods that I cleaned and broke into smaller pieces. If necessary, add more water, so that it exceeds the level of vegetables. When the vegetables are half cooked, add the diced red pepper and the peeled potatoes and cut them into quarters (I had new potatoes, not big ones).
In the meantime, we take care of the borscht: we strain it, put it in a saucepan and let it boil for about 5-10 minutes. For a special taste, we put a few larch leaves in the borscht.
After all the vegetables are cooked, remove the onion and add the tomato juice, oil, borscht and season with salt. Let it boil for a few minutes, then remove from the heat and serve hot, seasoned with finely chopped green larch. It can be served with sour cream and hot peppers.
It can be served cold, but I prefer hot!

A recipe proposed by the blog

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Preparation Fresh pea soup

Put the vegetables through a large grater, cook for 2 minutes with butter, then quench with 2 l of cold water. Put the cut meat, a little salt and let it boil. After 30 minutes, add the peas and cook for another 20 minutes. Add salt and season with whipped cream and yolk. Serve with parsley.

Try this delicious video recipe too

Scn Cuisine

• meat you want (I used the bone from a chicken)
• 2 carrots
• 1 parsley root
• 1 parsnip (celery)
• 1 onion
• green beans
• peas (you can put a few bunches of cauliflower and / or sweet cabbage)
• 1-2 peppers
• 2 tomatoes
• 2 potatoes
• green parsley
• salt pepper
• magic bags

Method of preparation:

We prepare the meat and boil it in 4 liters of water and with a little salt. Meanwhile we prepare the vegetables: we clean them, we wash them, we cut the onion into small pieces, the parsnips, the parsley and the carrots into cubes.
When the pot on the fire starts to boil, carefully remove the foam a few times. When the foam does not form so abundantly, we add the roots.
Let it boil over low heat, if the soup boils with large boils it will be cloudy. Prepare the rest of the vegetables. When the roots are half cooked (begin to soften) add the peas, peppers and green beans.
We check how cooked the vegetables are and when they are almost done we add the potatoes. After they have boiled, put the skinless tomatoes, cut into cubes (and possibly 1-2 tablespoons of broth, to taste). Let them boil for another 2-3 minutes, remove the pot from the heat.

I took the recipe from here with small modifications.

I remembered that when I was little my mother would always make dumplings in the soup in which she put peas & # 8230. And they were my favorites. So I thought I'd do it too.

Ingredients for dumplings:
• 1 or
• flour

Method of preparation:

We mix the whole egg with the flour that contains an elastic dough, but it doesn't have to be hard to come off the plate. From this dough break with a spoon small dumplings directly into the soup. Make sure the dumplings grow in the soup and don't make me look like mine came out a bit big, but they were delicious. It reminded me of the soup my mother made and that mattered the most.

And as it was the weekend I also made a pizza according to the recipe here, but instead of jam croissants I made an apple braid:

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