Fragrant, rich, vegetable soup with zucchini, beans and tomatoes for a variety of first courses!
I want to offer you a recipe for a great spicy and refreshing soup in the Asian style, with an unusual combination of beetroot with ginger, lemon flavor and the delicate sweetness of coconut milk. Beetroot can be as delicious as you allow yourself to experiment with it. Now imagine that you take the natural sweetness and fantastic color of beetroot and add to it the Oriental flavors of ginger and coconut milk, sprinkle it all with pumpkin seeds and season it with yogurt. It turns out a refreshing, invigorating spring soup-puree, which gives strength and lifts the mood.
The most useful soup of simple vegetables. Its rich taste is obtained due to the fact that the vegetables are pre-baked, and then the soup itself languishes in the oven. Well, as the name implies, it is very useful for digestion.
I offer a delicious, fragrant and velvety soup with vegetables. A variation of the Turkish dish “Kazarma”, only with a slightly different cooking technique. Fried-because all the ingredients are pre-fried, and then cooked together for a short time.
I’m here with a light spring soup of sorrel and young cabbage. Fresh, light and tender soup with a creamy taste, although there is no cream in it. It is beautiful both cold and hot.
First courses are always welcome in our house. Today I decided to make a soup with dried mushrooms, sausages, onions and cream. It turned out very tasty.
I keep making healthy soups. Today I made a soup-mashed chickpeas and sun-dried tomatoes with curry, thyme and rosemary for lunch. Come in!
Harira-Moroccan soup. Although, in my opinion, calling harira soup is blasphemy. Harira is an independent hearty dish. And it’s delicious, too.
It’s sorrel season. I offer a delicious recipe for okroshka on sorrel broth. The dish will be more useful, and, as it is now fashionable to say: “proper nutrition”, if you replace the sausage with chicken, Turkey meat or veal.
Two types of slicing vegetables change its taste: tender, but not liquid, light, at the same time satisfying, although it is without sausage, meat, or chicken. In General, whatever you have prepared okroshka, the most important thing is to cool it before using it.