Best Food Recipes Step by Step with Pictures
Fragrant, full bodied, bright! And the scent! Mmmm… Smoked paprika! Its a lot! It gives this incredible flavor and such an optimistic color! Yes, more… And cranberries! Imagine: you type a spoonful of hot soup and then the explosion – you have seen through this wild berry. A new flavor in a second. A game of flavors, textures, flavors-that’s what this rich warming soup is!
Delicious, light, autumn soup. Easy and simple to cook.
Ardelian chorba is a very hearty, tender and velvety-tasting soup of Romanian cuisine. Ardal is Transylvania, and Transylvania, the mountain region, with harsh climatic conditions, especially in winter. Therefore, the food on the table of a true ardelian should be hearty and energetic.
In Italy, there are many classic minestrone recipes. But today I will make minestrone the most autumn, from seasonal autumn vegetables and with bacon. In certain areas of Italy it is prepared with pancetta. Pancetta-Italian bacon or ham on the bone. which we can replace with brisket or bacon. Meat minestrones are more suitable for cold weather. Minestrone is always very thick and therefore it is very satisfying, which is what you need in these autumn days.
Familiar and favorite chicken soup, but we will add new vegetables and get a completely different taste. And on a cool autumn day, it’s just right – a plate of hot soup, hearty and light. Treat.
No, no, no… It’s not about Brussels sprouts! Although, I, too,, under mentioning something “Brussels”, immediately think precisely about it. The taste is very tasty, creamy, velvety. I would say that about this soup!
Hearty, warming and delicious soup with seasonal vegetables. Gather the whole family at the dinner table!
It does not matter what meat or absolutely no meat will cook this pea soup. It has its own tricks that make this soup very satisfying and taste-rich. The most autumn soup on light of! Home, fragrant and soulful.
Here again it is time to warm thick soups. From the name it is clear that the soup originated in Hungary, with its ubiquitous paprika, and then smoothly “flowed” to neighboring countries and became a famous Czech soup, which is sometimes served in a bread “plate”. Soup with a very bright taste and wonderful aroma of meat, paprika, tomatoes and garlic, thick and hearty, can replace a whole lunch, and you can dine with this soup. Recommend!
But this is an old soup of Czech peasants and it consists of potatoes, onions, sauerkraut and a lot of meat. I do not know where the peasants had so much meat to cook such a soup. By the way, telnack cook until now, and even served in the restaurants of Prague. However in them it is served in a bread pot and a glass of plum brandy.