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Peel and chop the onion, carrot, bleach and cook for 2-3 minutes in oil.
Pour water, add cleaned and chopped peppers, a teaspoon of vageta and boil for 15-20 minutes.
Then add the green beans, peas and potatoes and cook for another 15-20 minutes.
When all the vegetables are cooked, add the tomatoes and cook for another 5 minutes.
Match the taste with salt and pepper, add dill and tarragon and bring to a boil.
When there is no fasting, it is served with sour cream and hot peppers.
Tarragon soup and meat
Soups and broths can be a good option for a balanced lunch, provided they are rich in vegetables and nutrients. Today's soup contains many ingredients, having a balance between food groups.
- bone meat (I used pork this time, but it goes perfectly with chicken / chicken)
- 2 carrots
- 1 onion
- 1 slice of celery
- 1/2 red pepper
- 1 tomato (fresh or in a jar)
- 4 tablespoons rice
- 300 ml of tomato juice
- 1 tablespoon oil (I used cold pressed rapeseed)
How I proceeded:
- having homemade meat that boils harder, I chose to boil it alone for 2 hours to make sure it is soft enough. I boiled the meat on the bone and because of this the cooking process took longer, but if you grind it, it will take less
- while the meat was boiling, I prepared my vegetables and rice: I cut the vegetables into cubes and I boiled the rice separately
- when the meat was cooked, I cut the meat into pieces and removed the bone. I added the meat and all the vegetables to the soup, including tarragon and tomato juice. I continued to cook until all the vegetables were cooked. The amount of water you add depends only on you.
- When all the vegetables were cooked, I added the rice and cooked for another 2-3 minutes. I then left it to cool and before consuming I added the oil
♥ We served the soup with fresh green onions and parsley
Drd. pediatric nutrition Hadmaș Roxana
Specialist in Nutrition and Dietetics, Clinical and Community Nutrition, PhD student in Medical Sciences, Pediatrics branch
Method of preparation
Smoked potato soup with tarragon
The smoked ribs are washed, put in water enough to be covered and simmer, taking care
Potato soup with beets and tarragon
Beets, carrots, celery are washed, peeled, grated on a large grater and boiled
Old-fashioned recipe: Meatballs with cream and tarragon sauce
A short stop at Miercurea Sibiului, on a Transylvanian Sunday, brought me a serious improvement of my recipe book and household secrets. Aunt Maria and her sister, Floarea, older and more educated than her, introduced me, first of all, to the fantastic world of tarragon-flavored dishes & soups, but also the common nettles, boiled and finely chopped, eggs with sour cream and flavored with a little nutmeg powder and fresh tarragon, finely chopped, because you didn't even know what dishes you eat & # 8230
& # 8222Our mouths are made economically, as a man & # 8217 goes to hard work, with a hoe, with a scythe, with an ax, and there is nothing to do the work in his place, he must have the strength to save what And if the whole week doesn't lack bread, bacon and red onions, Sundays are for the holidays and the chosen dishes.
Look, like these meatballs with tarragon and sour cream sauce, whose recipe you can find. The meat, as much as you have, must be about a third of pork and two thirds of beef. Let's say you have 200 grams of pork, 400 grams of beef. Then add a tablespoon of flour, two eggs, a suitable onion, 400 g of sour cream, 250 g of potatoes, 3-4 tablespoons of vinegar, salt (to taste), a pinch of ground white pepper and one of black pepper (also ground) and, of course, tarragon.
& # 8222 The big secret is not to throw away the twigs, although the wooden part is not very to the taste of today's housewives. You have to make sure to cut them small, because they have the purest aroma in them & # 8221, Aunt Floarea tells me, while her hands continue to work.
The recipe for the miraculous meatballs is the following: The onion is peeled and scalded. The meat is washed, cleaned of vinegar and then passed through a mincer. Finally, chop the scalded onion and a piece of dry bread, to remove everything from the car's belly. Peel the potatoes and grate them. Then mix with minced meat and onions, salt, pepper, chopped parsley and eggs, then mix. The composition is shaped in the palm, in round shapes, which are rolled in flour and placed in a tray greased with oil. Bake for 25-30 minutes, during which time they bake and catch a beautiful crust. Eventually, they can return to the other side, after the first quarter of an hour. Add the cream to the pan, sprinkle with tarragon and leave in the oven for 5-10 minutes.
Cauliflower soup with tarragon
& Icirc & # 539i must:
400 g cauliflower
150 g r & # 259d & # 259cini de p & # 259trunjel
1 onion & # 259
2 tablespoons canned tarragon icircn o & # 539et or 1 tablespoon dried tarragon m & # 259runt & # 539it
100 ml sm & acircnt & acircn & # 259 vegetal & # 259
2 tablespoons oil
ground black pepper
1 l & # 259m & acircie
Preg & # 259te & # 537ti a & # 537a:
Wash the vegetables, peel them and cut them like this: the onion is brown, and the carrots are cut into cubes. Unwrap the cauliflower into smaller pieces. Put the oil in the soup bowl and add the onion after it becomes translucent, add the carrots and the parsley, mix for 2-3 minutes and quench with 2 liters of water. # 259 hot. In this soup, boil the cauliflower bunches. After 10 minutes of boiling, add salt, vegetable oil and brown tarragon. Let it boil for 5 minutes, after which it will rise and season the soup to taste. Bring to the table the portions together with quarters of breadcrumbs, so that each diner adds juice to the taste.
8 por & # 539ii prepar & # 259tire: 5 min boil: 15 min
Re & # 539et & # 259 by Rozalia Ciobanu, Ocna Mure & # 537, Alba County
Are you looking for a network of cauliflower soup, but not fasting? Here's one here.
Tarragon with vinegar (preserved for for winter)
Tarragon with vinegarTarragon in vinegar, or vinegar with tarragon, would have been just two of the ways I could call this simple recipe for winter canning.
The recipe is both a way to preserve tarragon for the winter and to prepare a flavored vinegar. With tarragon, in today's example.
It is a very simple recipe with only 3 ingredients, as is the recipe for hot peppers in a jar of vinegar, which you already know if you are a fan of "Readings and Flavors" and follow the blog.
Tarragon can be used to flavor dishes based on chicken, fish, seafood, vegetables, cheese, yogurt, sour cream, rice. It can also be used as an ingredient in mayonnaise or other sauces. Bernese sauce is made with tarragon. It is also used for tartar sauce or hollandaise sauce. You can put it in mayonnaise when you make, for example, stuffed eggs with mayonnaise and smoked salmon.
See below how to make hot pepper jam
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Preparation for tarragon recipe in vinegar (for winter)
- The freshly picked tarragon leaves are washed well and then salted a little.
- It is left to stand like this, with salt for half an hour, after which it is put in smaller jars, making the tarragon leaves fit as much as possible in the jar.
- Pour 9 degree wine vinegar over them, close with the lid and keep the jars in a cool place.
- They are used in winter to flavor soups or stews. Vinegar also becomes flavored and can be used in various salads.
Note:The stalks (stems left after choosing the leaves can be used to obtain vinegar flavored with tarragon. Simply chop them finely, put them in a bottle of the right size and pour wine vinegar. Close the bottle and let cool until serving. .
I hope you have tarragon with vinegar for the winter!
For more canned recipes for winter, browse the entire collection HERE!
Beef soup with vegetables and tarragon
Beef soup with vegetables and tarragon from: beef breast, onion, carrots, potatoes, celery, tomatoes, parsley, tarragon, salt, oil.
- 500 g beef breast
- 2 matching onions
- 2 carrots
- 2 medium potatoes
- 1 small celery
- 1 box of chopped tomatoes
- 1 bunch of parsley
- 1 tarragon thread
- 1 tablespoon oil
Method of preparation:
Peel a squash, grate it and squeeze the juice. Pour the oil into the soup pot and put the finely chopped onion to harden with a pinch of salt.
When it has softened, add the vegetables and leave for 3-4 minutes, stirring. Add the beef breast cut into pieces. Leave together for a minute, stirring, then pour water, about 2.5 liters.
Simmer for about 45 minutes (until the meat is boiling). Add the diced potatoes and leave for about 20 minutes. Put the tomatoes in the broth and let it boil for a few minutes.
Season with salt, add finely chopped parsley and tarragon and turn off the heat, before serving, remove the fat.
1 cup dried beans, white,
2 parsley roots,
1 small celery,
1 tarragon connection,
The beans are soaked in the evening. The water must exceed it a lot, as the beans swell and absorb the water.
The beans are drained of water and boiled with boiled water, three times, each time throwing water. This way you make sure that you will not have stomach problems when you eat beans.
It is then boiled in about 4-5 l of water and boiled for about 1 and a half.
Finely chopped onion, carrots, celery, parsley and parsnips given on a large grater cook together for 2-3 minutes.
30 minutes before the beans are cooked, add the hardened vegetables and let them boil.
Bean soup with smoked meat? Definitely with tarragon!
What's better and better than a bean and smoked soup, flavored with tarragon and sour with vinegar? Maybe a lot, maybe nothing else, but this soup is divine. Especially if it is complemented by a sliced red onion and soaked in a little salt and a pinch of apple cider vinegar with honey. If we talked about smoking and tarragon, it's clear where it comes from. Exact! From Transylvania!
Many say that bean soup (and green, and berries, but now we're talking about beans, right?), Along with potato food are most often cooked products during fasting. The Transylvanians, those masters of smoking, want it not only for fasting, but also for sweet. They want it good, unique, and we all learned from them.
Although it seems a simple food, its preparation takes time, that word, everything good is done with some effort. And the story begins the night before cooking. Because the beans, chosen and washed in a water, stay to rehydrate, to swell, overnight. And also in the evening, as in a ritual, the smoking is chosen, either a ciolan, or a ladder, or a rib.
In the morning, when the beans reach the pot in which they will find their transformation, the smoked turn boils, for the time being, separately. The beans, after boiling for the first time, then change about two or three waters, and the last time they receive the import of meat, as I said, cooked separately and then chopped into pieces so as not to exceed a mouthful. And the mousse must be foamed well, so that no skin remains detached from the beans.
It must also take flavor from a few peppercorns and two or three bay leaves. They all sit there for about an hour to boil, after which come the vegetables, all cut into cubes. I mean, a big onion, a bell pepper, a couple of carrots, celery and parsnips, and you have to eat two or three finely chopped tomatoes, plus the second wave of flavors, that is, at least a tablespoon of paprika, sorry, paprika, because we're in Transylvania, vinegar, but not much, because we can add to the plate, if we want it more sour, two tablespoons of broth and two or three sprigs of thyme.
Let it boil for another 10 minutes, until we can quickly chop the star from the pot, tarragon, and a red onion, give it a pinch of salt and a few drops of apple cider vinegar and honey.
But there is another way to make this soup. The vegetables should no longer go directly into the pot in which the beans and meat are boiled, but should be soaked on the fire in two tablespoons of oil and only then be emptied into the pot.
When it cools a little on the plate, there is only enough time to drink a brandy. And cut the bread or cold polenta. Or, because here we have another option, to reduce it as much as possible, not to be left with a lot of juice. That way, there will be no more soup on the plate, but in the pita! And whoever wants can eat too. occasion bowl.