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Cream soup with beets, potatoes, apples

Cream soup with beets, potatoes, apples

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In a pot, boil 1.5 liters of water. When the water boils, add cleaned, washed, cut thin pieces of beets (which boils harder, so cut thinly), onions, potatoes and apple, sprinkle with lemon juice so that the color of the beets does not change. During boiling, add water if it drops. When the ingredients are cooked, add the salt soup, turn off the heat. Finally, when the ingredients are cooked, add the pork seasoning.

Drain the juice in a bowl, or cup, then blend the ingredients, then thin with the rest of the soup. Meanwhile, toast the bread, brown it on both sides, grease it with cream cheese, sprinkle with chopped greens, cut the slice into cubes and place the cubes over the cream soup on the plate. If you want and like it, you can add more greens. This cream soup can be consumed on an empty stomach, without cream cheese only with toasted bread croutons. If you are not fasting, it is very tasty and with the addition of sour cream.

Potato cream soup simple and quick recipe

Potato cream soup simple and quick recipe. How to make potato cream soup with sour cream? What is the right consistency of a cream soup? What other vegetables are put in potato soup? How to pass a vegetable cream soup?

I really like cream soups and I prepare them often. This cream of potato soup is one of the simplest recipes. It cooks quickly (in 40 minutes) and is extremely tasty. Many people do not know what the consistency of a cream soup should be: how thick or thin should it be? The right spoon should not be in it (it would already be puree) but it should not be too fluid.

Cream soups are a good way to persuade children to eat vegetables. Many of them refuse boiled vegetables from soups or broths and by passing them we offer them a more interesting option.

The thickening agent most often used in soups is the potato. It is present in most recipes. You should know that I also used rice to thicken the soups and the result is very nice: they come out much finer and more velvety! See here how I did it a pumpkin cream soup with rice.

Here is a recipe of cream of mushroom soup with sour cream for which I used potatoes.

The potatoes suitable for cream soup are the floury ones that are good as well for puree. You can find such potatoes in supermarkets, on 2.5 kg nets (inscribed with the type of potato).

The pleasant taste and aroma specific to these cream soups are given by the butter in which the vegetables are slightly hardened at the beginning. Onions and / or garlic should not be missing either because they also contribute to the flavor of these soups. So is salt! If you don't salt it properly, you will get a bland, tasteless soup.

The cream used in most of these cream soups is the sweet, natural one (whipped cream type, with at least 30% fat). I do not recommend the use of artificial cream & # 8222 for cooking & # 8221 (like Gran Cucina or similar). Also, the cream of the pancake (fermented, sour) is not very suitable because it can be cheeseed and the cream soup will look & # 8222cut & # 8221. If you count the calories you should know that you can skip the cream and the final product will not be majorly affected. Okay, it's tastier with sour cream

From the quantities below we obtained approx. 6-8 servings of potato cream soup (3 L).

Salt-free recipes

Cooking recipes for a diet that recommends salt-free food.

The salt-free diet is recommended, among other things, in chronic glomerulonephritis and skin diseases in which a sodium chloride restriction is needed.

Strictly off:

Alcohol, beer, more liquids than indicated, salted bread, meat more often two or three times a week, egg whites, salted cheeses, fish
seafood, smoked or salted fish, meat and bone soups, salt, pepper, mustard, paprika, meat sauces.

Examples of menus

which you can make with our recipes

English apple tart

Meat in potato salad dough

Vegetable salad with sour cream

What do we use instead of salt?

Foods prepared without salt, indicated in many diseases and in weight loss, can only be improved by successfully using the following substitutes:

  • -1 kg red onion
  • -salt and pepper
  • -4 cloves of garlic
  • -200 ml sour cream
  • -a potato
  • -a glass turns white
  • -25 gr butter
  • -2-3 tablespoons oil

Cream soup with cream and potatoes & # 8211 simple, cheap, student recipe

Cream of mushroom soup with cream and potatoes & # 8211 simple, cheap, student recipe. How to make creamy mushroom soup? What cream do we use for mushroom cream with potatoes? Creamy vegetable soup recipes.

This cream of mushroom soup is my daughter's favorite. Marlene is now a student in the Netherlands and has started to prepare different dishes on her own & # 8211 according to the student budget and the minimum equipment of the kitchen in the dormitory.

If pasta is on the 1st place in the top of student dishes then on the 2nd place would come the cream soups followed by the dishes based on potatoes or rice. A quick and tasty cream of mushroom soup recipe is very useful in people's homes. Especially since it cooks in less than 60 minutes & # 8211 is a quick recipe!

If at home I pampered her with yolk creams or mushrooms (see here and here) there Marlene manages admirably with the cheap mushroom-type mushrooms she finds in the supermarket.

He used to make cream of mushroom soup in larger quantities and take it to college (in a tall container with a lid). The basis of this soup is potatoes and mushrooms but the good taste is given by onions and garlic. Potatoes should be crumbly, floury (as for puree). Potatoes have a binding role (liaison & # 8211 liezon), give creaminess and pleasant texture. Without liezon, the cream of mushroom soup is a suspension of vegetable fragments (it has a "cut" effect). Liezon can also be made with rice (see here) or with a little starch. Mushrooms can be both white and brown & in this case the soup will turn darker in color.

We don't have to put cream in this cream of mushroom soup, but we can adjust it at the end with a little milk or a mixture of sour cream with milk. You can also put the cream directly in the bowls when serving. Thus the soup will be less perishable and keep for several days in the refrigerator (heated as needed).

Another cheap and tasty cream soup is the potato soup (no mushrooms) & # 8211 the recipe here. At the end I leave you with several recipes for cream soups: cauliflower, sweet potatoes, leeks, broccoli, chicken, vegetable mix, etc.

From the quantities below it results approx. 3.5 l of cream of mushroom soup. The soup was prepared by Marlene herself, in her dorm room) and I took the pictures with the cooking steps.

Bucsa Irina recipe: Beetroot cream soup with green apple collar, duck breast skewer and leaf-shaped bread

Professional programmer, Irina saw the recipe in a picture and tried to reproduce it. & ldquoColors, taste, a recipe reproduced after a picture. That means MasterChef & rdquo, said Chef Sorin Bontea about her plate.


  • a big carrot
  • 2 onions
  • 400 g raw red beets (preferably smaller beets)
  • 400 g white potatoes
  • 100 g butter
  • 2 tangerines
  • 500 g sweet cream for cooking (not vegetables)
  • 2 green apples, Granny Smith variety
  • a lemon
  • 200 g inside duck breast fillets
  • 20 g fresh ginger
  • 300 g white flour
  • 250 ml of sweet milk 3.5% fat
  • one sachet 7 g dry yeast
  • an egg
  • 4 tablespoons olive oil
  • a tablespoon of sunflower oil
  • a spoonful of sugar
  • salt
  • pepper
  • a tablespoon of cumin
  • a teaspoon of cumin
  • a star anise star
  • a teaspoon of fresh thyme
  • a teaspoon of mustard seeds
  • a few strands of chives
  • the water

Method of preparation:
Peel the beets, cut them into small cubes and boil them with water, salt and the juice of the 2 tangerines. Knead a dough of flour, yeast, salt, sugar, warm milk and 3 tablespoons of olive oil. Let it rest for 10 minutes. Clean the duck breast from any skin, cut into long strips. Crush the mustard seeds, cumin seeds, part of the star anise in a mortar. Peel and grate the ginger, add the basil and a tablespoon of olive oil over the ground spices.

After obtaining a homogeneous paste, mix lightly with the duck breast and set aside. Peel the onion and carrot, cut and cook over low heat in a tablespoon of butter and a tablespoon of oil. Meanwhile, clean and cut the potatoes. It is formed from the bread dough a kind of flattened buns that grow in the shape of a leaf. Put them on baking paper, cover and leave to rise. After the onion and carrot have softened, put them to boil over the beets. Add the potatoes. Preheat the oven to 240 degrees, with a large empty tray in it. Grease the dough leaves with beaten egg and sprinkle with cumin. Remove the hot tray from the oven and pull out the baking paper with the "leaves" on it.

Put it immediately in the oven and set the temperature to 200 degrees. Bake for 15 minutes without ventilation and 2-3 minutes with ventilation, for browning. When the vegetables have boiled, remove some of the juice in a cup. Pass the vegetables with a hand blender, adding salt to taste and about 300 ml of sweet cream. If necessary, top up with the juice from the cup.

The pieces of duck breast are put on the skewer. Peel a squash, grate it and slice it. Add 200 ml of sour cream and a teaspoon of lemon juice. With the hand blender you pass and you get a kind of foam. If necessary, add lemon juice.

Heat a pan, put butter and at the same time add the skewers. We leave them for a maximum of 2 minutes on each side. Mount the preparation: beet soup, about an inch of apple mousse, duck skewer, 2 strands of chives and bread next to the glass.

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Ingredients for the baked chicken recipe with potatoes and apples

  • 1 chicken (preferably BIO)
  • 4 suitable potatoes
  • 3 apples
  • 3 carrots
  • 6..7 tablespoons olive oil
  • Rosemary
  • 1 teaspoon salt
  • Half a teaspoon of pepper
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika (optional)
  • A spoonful of hot paprika
  • 1 slightly pounded puppy
  • Half a teaspoon of turmeric
  • 5-6 crushed coriander berries
  • 100 ml water

How do we prepare the baked chicken recipe with potatoes and apples?

The chicken is cleaned (parched), washed, dried very well with kitchen paper, then cut in half, on the chest side. .
Prepare the spice sauce as follows: in a bowl put the oil, salt, paprika, garlic, turmeric, coriander, hot and smoked paprika, pepper, mix well.
In a higher tray, place the chicken, grease it with a spice sauce on all sides.
Peel the potatoes, carrots and apples.
Cut the potatoes into thicker slices, the carrots and the apples are cut in half (remove the seeds), wash and place in the tray around the chicken.
Sprinkle with a little oil, add water and rosemary.
Cover the tray with aluminum foil, put it in the preheated oven at 200 degrees for about an hour.
Remove the tray, set aside the aluminum foil, put it back in the oven for 25-30 minutes until the chicken is nicely browned.

The cooking time can be different, it depends on how big the chicken is, it's always checked with a fork, if it enters the meat easily & hellipeste ready.
Apples in this recipe give a special flavor and a very good taste, of course & hellipnu it is mandatory to put apples, it can be replaced with other vegetables.

The average grade given by the jury for this recipe is 10 with congratulations!

Recipes with Gina Bradea & raquo Recipes & raquo Baked chicken with potatoes and apples, simple and quick recipe Beetroot cream soup sent us this cool summer recipe: Beetroot cream soup.

2 cleaned and washed beets (about 500 g.)
a cleaned and washed carrot
3 small potatoes cleaned and washed
a cleaned and washed onion
a bunch of washed parsley
a tablespoon of freshly grated horseradish
a bay leaf
2 tablespoons oil
freshly ground pepper
hot water

Finely chop the onion. Cut the potatoes, carrots and beets into cubes. Finely chop the parsley.
We prepare the stove and a pot in which we put the oil. Add onion, mix and cook for 2 minutes. Put the carrots, potatoes and diced beets. Stir continuously and cook for 3-4 minutes.
Pour enough hot water to cover all the vegetables.
We put the bay leaf. Season with salt and ground pepper.
Stir and let the vegetables boil for 25-30 minutes.
Remove the bay leaf from the soup when the vegetables are cooked.
Put a teaspoon of grated horseradish, mix and cook for another 2 minutes. Turn off the stove and let the vegetable soup cool a little.
We pass the vegetables together with the juice in which they boiled with a blender. We can put only half the amount of soup and add more along the way, until we get the desired consistency. We pass until we obtain a fine and homogeneous cream soup.
Taste and season with salt and ground pepper, if needed. Sprinkle chopped parsley on top.
Serve the cream soup with croutons, and on top with a little freshly grated horseradish, green parsley and sour cream.

Hungarian apple soup

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