Orthodox Kitchen. Lyrics soups and first courses | Hotovymo.info
In the old recipes of fast food are well known mistress to positions prepared indian restaurant in advance. Lenten dishes tried to cook simple and delicious, not to feast on, but maintain the power of man and not let him loose. indian restaurant Have some recipes first meatless dishes.
Bean Soup, mushroom indian restaurant and pumpkin Ingredients: For 2 liters of water 1 cup of beans, 100g. white dried mushrooms, 3-4 potatoes, 2 carrots, 100g. purified pumpkin 2 onions, dill or parsley, and salt. Method: 1.Fasol soak in cold water at 12:00 (at night), then boil until tender. 2.Hriby soak in the water at 2:00, attach a halved onion, cook in the same water 1:00. Strain the broth, mushrooms hew down. 3.Ochischennyy potatoes, carrots, pumpkin and remaining onions cut into cubes, dip in mushroom broth. Add mushroom, beans, indian restaurant salt. Boil for 10-15 minutes. Ready soup sprinkle with chopped herbs. Council. If there is no white dried mushrooms, take 400g. fresh mushrooms. Boil them without soaking, until tender.
Mushroom soup with buckwheat Ingredients: 3 medium potatoes, 30hr. buckwheat, 10g. dried mushrooms, 1 onion, vegetable oil, parsley, indian restaurant salt, pepper, and salt Preparation: 1.Otvarit diced potatoes, add the buckwheat, soaked indian restaurant dried mushrooms, fried onions, salt. 2.Varit ready. Ready soup sprinkled with herbs.
Lentils with mushrooms SOUP Ingredients: 1 liter of water: 200 g. fresh mushrooms 1 small onion, 1 clove of garlic, 1 carrot, 0.5 cup red lentils, salt and pepper to taste. Method: 1.Hriby cut slices, place on a baking sheet and place in oven podvyalit (220 C). 2.Lukovitsu, carrot and garlic clove, finely chopped and put in vegetable oil. 3.In the small saucepan boil water and put the onions and mushrooms. indian restaurant After 5 minutes, add the washed lentils indian restaurant in a saucepan. Add salt and pepper and put a bay leaf. Cook until tender. When serving in a bowl add finely chopped parsley. PAF lentils with olives Ingredients: For 1 cup red lentils: 2Art. chopped olives, 1/4 cup of olive brine, 2 potatoes, 2 carrots, 1 onion, 3 cloves of garlic, vegetable oil (preferably olive), black pepper, coriander and salt. To apply: fresh greens. indian restaurant Method: 1.Chechevitsu rinse, fill with water and set to boil. 2.Luk, carrot peel, chop, fry in vegetable oil. 3.In the soup, place the sliced julienne potatoes, chopped garlic, chopped olives and brine from them. 4.B end of cooking, add baked, black pepper, coriander, salt and bring the soup to perfection. When serving, sprinkle the soup with herbs. Council. This soup is not on fasting days is better to cook the vegetable broth.
Pea soup with noodles Ingredients: 300hr. indian restaurant water 50g. peas 100g. potatoes, 1 \ 4 onions, oil for frying onion, parsley, salt and pepper to taste. Method: 1.C even pour peas with cold water and leave to swell overnight. 2.Prihotovte noodles. For half a cup of flour noodles should be well mixed with three tablespoons of vegetable oil, add a spoonful of cold water, add salt and leave the dough for an hour for swelling. Thinly rolled dough is cut and dried strips, drain in the oven. 3.Svarite swollen peas without merging water until soft, add fried onions, potatoes, diced, noodles, pepper, salt and cook until potatoes and noodles indian restaurant are not ready.
Pea soup with pearl barley Ingredients: 1 liter of water, 1 cup peas, 1st. Spoon pearl barley, 1/2 carrot, 1/2 onion, 1/2 parsley root, 1st. spoon vegetable indian restaurant oil, herbs and salt. Method: 1.Horoh soak overnight in cold water. 2.Horoh wash and put on a slow fire to boil, adding the washed barley. 3.Morkov, onion and parsley cut into small cubes and fry in butter and mix with peas when it is half ready. Add salt and sprinkle with herbs.
TOMATO SOUP Ingredients: 1 carrot, 1 large onion, 6 small tomatoes 1 tablespoon tomato paste 1 tablespoon vegetable oil 1 can of beans, 500 ml of water. Method: 1.Luk carrots and peel, chop and put in vegetable indian restaurant oil. 2.Pomidory grind in a blender to a state of porridge. Tomatoes diluted with water, bring to a boil. Add them to the onion and carrots, tomato paste. Add salt, add spices. Boil a few minutes. 3.Dobavit Bank of beans (with liquid), squeeze the garlic clove and bring to a boil.
VEGETABLE SOUP Ingredients: 2 onions, 1 parsley root, celery, 2st.lozhki vegetable oil, 1 liter of water, 2 carrots, 1 slice of turnip, 1 cup finely shredded cabbage 1 clove garlic, 1 bay leaf, 1/2ch. spoon cumin, 1 apple or 2st.lozhki apple sauce, salt and parsley. Method: 1.Narezannye julienne onion, parsley and celery and fry in vegetable oil, add water, by
In the old recipes of fast food are well known mistress to positions prepared indian restaurant in advance. Lenten dishes tried to cook simple and delicious, not to feast on, but maintain the power of man and not let him loose. indian restaurant Have some recipes first meatless dishes.
Bean Soup, mushroom indian restaurant and pumpkin Ingredients: For 2 liters of water 1 cup of beans, 100g. white dried mushrooms, 3-4 potatoes, 2 carrots, 100g. purified pumpkin 2 onions, dill or parsley, and salt. Method: 1.Fasol soak in cold water at 12:00 (at night), then boil until tender. 2.Hriby soak in the water at 2:00, attach a halved onion, cook in the same water 1:00. Strain the broth, mushrooms hew down. 3.Ochischennyy potatoes, carrots, pumpkin and remaining onions cut into cubes, dip in mushroom broth. Add mushroom, beans, indian restaurant salt. Boil for 10-15 minutes. Ready soup sprinkle with chopped herbs. Council. If there is no white dried mushrooms, take 400g. fresh mushrooms. Boil them without soaking, until tender.
Mushroom soup with buckwheat Ingredients: 3 medium potatoes, 30hr. buckwheat, 10g. dried mushrooms, 1 onion, vegetable oil, parsley, indian restaurant salt, pepper, and salt Preparation: 1.Otvarit diced potatoes, add the buckwheat, soaked indian restaurant dried mushrooms, fried onions, salt. 2.Varit ready. Ready soup sprinkled with herbs.
Lentils with mushrooms SOUP Ingredients: 1 liter of water: 200 g. fresh mushrooms 1 small onion, 1 clove of garlic, 1 carrot, 0.5 cup red lentils, salt and pepper to taste. Method: 1.Hriby cut slices, place on a baking sheet and place in oven podvyalit (220 C). 2.Lukovitsu, carrot and garlic clove, finely chopped and put in vegetable oil. 3.In the small saucepan boil water and put the onions and mushrooms. indian restaurant After 5 minutes, add the washed lentils indian restaurant in a saucepan. Add salt and pepper and put a bay leaf. Cook until tender. When serving in a bowl add finely chopped parsley. PAF lentils with olives Ingredients: For 1 cup red lentils: 2Art. chopped olives, 1/4 cup of olive brine, 2 potatoes, 2 carrots, 1 onion, 3 cloves of garlic, vegetable oil (preferably olive), black pepper, coriander and salt. To apply: fresh greens. indian restaurant Method: 1.Chechevitsu rinse, fill with water and set to boil. 2.Luk, carrot peel, chop, fry in vegetable oil. 3.In the soup, place the sliced julienne potatoes, chopped garlic, chopped olives and brine from them. 4.B end of cooking, add baked, black pepper, coriander, salt and bring the soup to perfection. When serving, sprinkle the soup with herbs. Council. This soup is not on fasting days is better to cook the vegetable broth.
Pea soup with noodles Ingredients: 300hr. indian restaurant water 50g. peas 100g. potatoes, 1 \ 4 onions, oil for frying onion, parsley, salt and pepper to taste. Method: 1.C even pour peas with cold water and leave to swell overnight. 2.Prihotovte noodles. For half a cup of flour noodles should be well mixed with three tablespoons of vegetable oil, add a spoonful of cold water, add salt and leave the dough for an hour for swelling. Thinly rolled dough is cut and dried strips, drain in the oven. 3.Svarite swollen peas without merging water until soft, add fried onions, potatoes, diced, noodles, pepper, salt and cook until potatoes and noodles indian restaurant are not ready.
Pea soup with pearl barley Ingredients: 1 liter of water, 1 cup peas, 1st. Spoon pearl barley, 1/2 carrot, 1/2 onion, 1/2 parsley root, 1st. spoon vegetable indian restaurant oil, herbs and salt. Method: 1.Horoh soak overnight in cold water. 2.Horoh wash and put on a slow fire to boil, adding the washed barley. 3.Morkov, onion and parsley cut into small cubes and fry in butter and mix with peas when it is half ready. Add salt and sprinkle with herbs.
TOMATO SOUP Ingredients: 1 carrot, 1 large onion, 6 small tomatoes 1 tablespoon tomato paste 1 tablespoon vegetable oil 1 can of beans, 500 ml of water. Method: 1.Luk carrots and peel, chop and put in vegetable indian restaurant oil. 2.Pomidory grind in a blender to a state of porridge. Tomatoes diluted with water, bring to a boil. Add them to the onion and carrots, tomato paste. Add salt, add spices. Boil a few minutes. 3.Dobavit Bank of beans (with liquid), squeeze the garlic clove and bring to a boil.
VEGETABLE SOUP Ingredients: 2 onions, 1 parsley root, celery, 2st.lozhki vegetable oil, 1 liter of water, 2 carrots, 1 slice of turnip, 1 cup finely shredded cabbage 1 clove garlic, 1 bay leaf, 1/2ch. spoon cumin, 1 apple or 2st.lozhki apple sauce, salt and parsley. Method: 1.Narezannye julienne onion, parsley and celery and fry in vegetable oil, add water, by
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