Marti Buckley shares her Basque Garlic Soup recipe which is a hot bowl of garlicky, smoky broth, tendrils of eggs, and thickened with bread.
Smoked Fish Solyanka is a much loved Russian Smoked Fish Soup, with bold, sour flavours guaranteed to warm and fill you up!
Okro soup (African okra soup) is a delicious soup commonly eaten in Nigeria and other West African countries and served with fufu dishes.
Fish pepper soup is a soothing West African Pepper Soup, made with just a few ingredients - catfish, vegetables, and spices.
Nešto toplo, mirisno, ljutkasto i ukusno, da se malo ugrejemo prvih jesenjih dana.:) U poslednje vreme me često možete naći na Pinterestu, to me nekako opušta. Volim da tamo provodim vreme i "bockam" sličice, uvek pronađem neku lepu inspiraciju. Tako su mi i ovi recepti privukli pažnju, jedva sam čekala da ih isprobam i podelim sa vama, nadam se da će se i vama dopasti.:) Toskanska čorbica sa kobasicom Sastojci: 2 para polu-dimljenih ljutih kobasica, 1 veći crni luk, 1/2 praziluka, 50 g pancete, 1 šargarepa, kolutić celera + lišće, 2 veća krompira, 1 češanj belog luka, so, biber u zrnu, lovor list, 1 kašičica slatke mlevene paprike + 1/2 kašicice ljute mlev. paprike, 2 kašike brašna, peršunovo lišće Priprema: Na malo ulja propržiti kockice pancete, dodati seckani crni luk i praziluk. Kobasicu oljuštiti i iseći na kolutiće i sve zajedno kratko propržiti. Beli luk sitno iseckati i dodati da fino zamiriše. Šargarepu oljuštiti i iseći na kolutiće, a krompir iseći na kockice, sve dodati u čorbicu. Začiniti po ukusu, staviti slatku i ljutu mlevenu papriku, nekoliko zrna bibera i list lovora. Sipati 2 l vode, poklopiti i kuvati na laganoj temperaturi oko 30-tak minuta dok povrće ne omekša. Pri kraju kuvanja, razmutiti 2 kašike brašna u pola šolje hladne vode i dodati u čorbicu. Pre služenja posuti seckanim peršunovim lišćem i poslužiti fino toplo... prijatno!:)) inspiracija za recept :) Praščići sa kobasicom Sastojci (za 10-tak praščića): 500 g brašna, 25 g svežeg kvasca, 1 kašičica soli, oko 3 dl mlake vode, par kašika ulja, 1 par dimljenih kobasica, 1 jaje za premazivanje, biber u zrnu za okice :) Priprema: Razmutiti kvasac u pola šolje tople vode sa kašičicom šećera i brašna. Poklopiti i ostaviti na toplom da ispuni šolju. U dubljoj posudi izmešati brašno i so, dodati pripremljeni kvasac, malo ulja i sa mlakom vodom zamesiti srednje mekano testo. Pokriti i ostaviti da odmara 30-tak minuta. Testo podeliti na 10 loptica, ostaviti malo testa na stranu za njuškice i uši. Svaku lopticu rastanjiti na dlanu i u sredinu staviti po parčence dimljene kobasice. Skupiti testo i oblikovati loptice. Od testa koje smo izdvojili oblikovati uši i repiće. Deo testa rastanjiti i izvaditi male kružiće (za njuškice) i napraviti po dve rupice pomoću stapića za roštilj. Loptice porđati na pleh preko papira za pečenje. Premazati umućenim jajetom sa svih strana i nalepiti sve delove (njuškice, uši i repiće). Premazati i njih umućenim jajetom i utisnuti po dve zrna bibera kao oči. Peći u prethodno zagrejanoj rerni na 200 C oko 20-tak minuta da fino zarumene. Od ove mere može se napraviti 10-tak praščića... prijatno grickanje!:))) originalni receptić (sa slikama pripreme) p.s. svratite na blog Slasno i opasno i pogledajte kako je naša Tajana napravila preslatke praščiće. Posebno mi se sviđa recept za testo koje je koristila, sa jogurtom i malo meda, a za nadev možete staviti i nešto drugo po želji (malo sira, šunkice, piletine i sl.). Želela bih da podelim sa vama još jednu lepu fotografiju koju sam dobila mejlom od drage čitateljke Romane Radovanović i pogledajte kako prasići medeno izgledaju u njenoj verziji (slika ispod). Draga Romana, najlepše se zahvaljujem na ustupljenoj fotografiji i hvala Vam što ste je podelili sa svima nama, nadam se da će vas inspirisati da ih možda napravite.:)) photo by Romana Radovanović Mislim da su vam se prasici baš dopali, evo još jednog lepog kolaža od ekipe iz Bečeja, ovog puta su napravljeni u kombinaciji sa integralnim brašnom. Hvalaaa, drugari!:))))
Un répertoire de recettes d'abats d'ici et d'ailleurs, d'hier et d'aujourd'hui, les miennes (voir l'index)et celles des autres répertoriées dans les pages ci-dessous.
Blog kulinarny dla wszystkich
Borlotti Bean and Porcini Soup BY now, you probably all know how much I enjoy curling up with a big bowl of freshly boiled ...
Beniseed soup (African sesame seed stew) is a nutrition-packed, delicious African soup with a pleasant, irresistible flavor you will fall in love with!
Cheese Grit Cakes adapted from Nathanial Zimet via Food & Wine
I needed to look up some Portuguese recipes for a friend last weekend and obviously I turned to the very helpful Leite's Culinaria website. I did find the recipes I was looking for, plus a lot more. One of them was this simple, yet delicious soup recipe, originally from Tamasin Day-Lewis's book "Supper for a Song: Creative Comfort Food for the Resourceful Cook". I've adapted the recipe a little to suit our tastes, and we'll be definitely making this again. Puréeing some of the chickpeas/garbanzos to thicken the soup was a neat idea, and you can add more or less pimentón (aka smoked paprika) depending on the freshness and strength of your paprika powder. While it's filling, it's also gluten-free and vegan, so perfect recipe for a Meatless Monday. Chickpea and Tomato Soup with Smoked Paprika (Kikerherne-tomatisupp, kergelt suitsune) Serves four 1 Tbsp extra virgin olive oil 1 red onion, finely chopped 3 garlic cloves, finely chopped 2 celery sticks, chopped 2 Tbsp chopped fresh rosemary 400 g can tinned chickpeas/garbanzo beans, drained 1 tsp Pimentón de la Vera (smoked paprika) 2 bay leaves 1 Tbsp tomato paste 400 g can chopped tomatoes 1 litre of hot vegetable stock/bouillon sea salt and freshly ground black pepper some parsley leaves, to serve Heat olive oil in a large saucepan. Add the onion, garlic, celery and rosemary and fry for a few minutes, until the aromatics are beginning to soften. Add the chickpeas, smoked paprika, bay leaves, tomato paste and chopped tomatoes. Give it a stir and bring into a boil. Add the stock, season with salt and pepper and bring into a boil again. Then reduce the heat, cover and simmer for about 10-15 minutes. Remove the bay leaves. Using a hand-held/immersion blender, purée some of the soup, leaving some of the chickpeas whole. Divide between warmed soup bowls, garnish with parsley and serve.
Portuguese kale soup: Learn how to make it here and enjoy it!
My friend Amy gave me Deborah Madison's Vegetable Literacy for my birthday a few months ago. Although the book is filled with an incredi...
This season's soup recipes include refreshing chilled pea soup and Carla Hall's creamy asparagus soup, plus more spring soups, including vegetarian options.
Rasam is synonymous with soup. Sassy, clear soup. A South Indian staple. Pleasantly light, fabulously sour and delightfully spicy. With full flavors of—sweet, sour, salty, spicy—in every bite. Ahhh, bliss! Besides, a glass of rasam is a surefire way to boost your health and spirits whenever you are under the weather. Oh yeah. The punchy flavors are good for whatever ails you, and -- equally good for digestion, too. This lip-smacking recipe is flavored with tomatoes, lime juice and tamarind, imparting a powerful kick. Spices like pungent asafetida, hot red chilies, aromatic turmeric and coriander are added for a striking flavor, whereas, salt softens the bite of tamarind and tempers the heat of spices. Seasoning with mustard, cumin and curry leaves transports this dish to a new level with its compelling savory fragrance. In a nutshell, rasam is a much lighter and diluted version of sambar, yet with a distinct and more appealing flavor. A truly comfort food. Enough. Let me stop this inarticulate babble and dive into the recipe. Rasam — Hot and sour vegan soup Ingredients ¼ cup pigeon peas or split yellow lentils (toor dhal), rinsed 7 cups water, or more per preference 3 large tomatoes, pureed ½ teaspoon asafetida ½ teaspoon pepper powder ½ teaspoon turmeric powder ½ teaspoon coriander powder 4 dry red chili, broken into two 2 sprig curry leaves 2 small shallots, crushed 6 clove garlic, crushed 1 teaspoon ginger, crushed ¼ cup coriander leaves ½ teaspoon black mustard seeds ½ teaspoon cumin seeds lime size tamarind, soaked in 1 cup warm water for 15 minutes and strained juice of ½ lime, or to taste salt, to taste 2 tablespoon oil, or ghee (use coconut oil for authentic taste) ½ tablespoon powdered jaggery, or to taste Directions Puree tomatoes in a blender or food processor; set aside. Crush ginger, garlic ans shallots using a mortar and pestle. Cook dhal in 4 cups water until very soft and mushy; then give it a quick pulse in a blender. Set aside. Meanwhile, heat 2 tablespoon oil in a large deep pan over medium-low heat. Add mustards and cumin and fry till they splutter, about 30 seconds. Tip in curry leaves, red chili and few coriander leaves and toss for 5 seconds. Add ginger, garlic and shallots and cook until soft and fragrant, about 2 minutes. Now add all the powders -- asafetida, pepper, turmeric, coriander -- and cook, stirring, until fragrant, about 1 minute. Stir in tomato puree and tamarind water and simmer for 2 minutes. Pour in mashed dhal, season, and cook for 6 minutes over medium heat, stirring occasionally. Reduce heat to low and dilute the soup by adding 3-4 cups of water, depending on how thick/thin you prefer it. Keep in mind that the flavors are punchy enough to be served very thin and still enjoyed in each sip. Drizzle with the lime juice, tip in the jaggery, scatter with the remaining coriander leaves, and then simmer for 10 more minutes, until it starts to froth. Finally, taste and season with salt and a touch more lime juice, if you like. Serve hot. Make sure to give a quick stir before ladling into glasses, as the spices tend to settle to the bottom. Enjoy sips of rasam straight from the glass, or with steamed rice, if you like. Whatever, it’s very comforting and you’ll want seconds. Bon appétit and happy weekend everyone!
Oden/Odeng soup is one of my favorite winter foods! Not only is it delicious, I always feel cleansed and centered whenever I have it. Oden soup is a one-pot soup that includes shiitake mushrooms, r…
Chinese and Taiwanese people eat tang yuan soup on Yuan Xiao Festival (Lantern festival) and also Winter solstice. This is a very old tradition in both China and Taiwan.
Edikang Ikong soup is a traditional Nigerian soup that is highly nutritious and protein-packed. This finger-licking delicacy is also commonly known as Nigerian Vegetable Soup.
Many BS’ers know I’m a HUGE fan of soup. This pumpkin soup is a great way to enjoy fall and pumpkins!
I'm not posting anymore, but all the recipes are here (for better or for worse) for reference.
This healthy, delicious Southwest Chicken and Rice soup is perfect for when you want a hearty recipe but don't have a lot of time to prepare. You can get it in your slow cooker in just 12 minutes and it's both economical and healthy.
