Peasant borscht, with vegetables and noodles

Peel the roots (carrots, parsley and celery), wash, cut quite coarsely and put to boil with 4 liters of cold water.

Break the ends of the pods, wash, cut and add to the pot with roots. When foam rises above it, it is collected and thrown away. Fill with water, when necessary.

Meanwhile, clean the onion, cut, chop and lightly fry in enough oil over low heat.

Wash the peppers, clean the stalks and seeds, cut the slices, or sticks, then fry them with onion over low heat.

Wash the tomatoes, cut them into cubes and add them to the pan, in the pan, with the other vegetables. Leave it on low heat until the vegetables penetrate well and reduce the liquid left by the tomato.

Peel the potatoes, wash, cut into cubes and add to the pot, boil, over high heat. After two or three boils, add the hardened vegetables and let them boil, over medium heat, for another 4-5 minutes.

Meanwhile, pick the parsley leaves, wash, dry and chop.

Boil the noodles, according to the recommendations on the package, in plenty of boiling salted water. After the indicated time, strain it, rinse with cold water, let it drain for 2-3 minutes and then add it to the pot.

Add the borscht, season with salt and pepper and after another two boils, take the pot off the heat, sprinkle with chopped parsley and cover with a lid.

After 10-15 minutes of "rest", borscht can be served with hot peppers and even 1-2 tablespoons of natural, greasy cream, if you do not fast. It's even better that way ...!


Good your bag! And I put larch in it. but without broth. Sometimes I add sour cream.

mirey (Chef de cuisine), July 1, 2009

I don't think it's a strict rule, larch only for a certain kind of soup. I like to add larch, especially to chicken soup. It's very good.

Leusteanul goes to any soup, except chicken, radauteana and belly soup. Leusten and broth have nothing to do with it.

First of all, do not put larch and broth in the chicken soup.

Oana Dana, January 14, 2009

I think you add too much oil, 200 ml, and knor cubes are superfluous because you have country chickens and it's not natural anyway.

ana maria lengher (Chef de cuisine), August 11, 2008

Does Loboda taste special? Or I can give it up, I don't think I have where to get it this season and I have a country chicken and I don't know how to cook it.

When the carrots and onions have hardened, add the ginger and keep the pan on the fire for another 2-3 minutes. Be careful not to burn onions and carrots. When they are ready, boil them in 2.5 liters of boiling water and add the beans and potatoes. The spices are put according to everyone's taste. 5-10 minutes before taking the borscht off the heat, add the corn and sprinkle the chopped parsley on top. Then you have to add the borscht. It does not matter if you use traditional peasant borscht or commercial borscht. The result will be as expected. Here's how to make one easy and quick vegetable bags simply delicious.

For those who like culinary innovations, they can try pressing a little green onion at the end. It's amazing how one ingredient can make a difference.

Vegetable bag & # 8211 fasting recipe

Fasting can be more easily done with tasty dishes. Vegetable borscht is not only a fasting dish but also a recipe for all people who do not eat meat. Note that borscht is different from regular soups and vegetable borscht is similarly different. We will present on Lady & # 8217s Blog and the traditional way of preparing the borscht, but until then we recommend you to buy it from the market, only in extreme cases from the big stores. Borscht made healthy, at home, gives a special flavor to borscht but also has wonderful health properties. We know very clearly how sour the soup is.

Vegetable borscht is also indicated during the diet, suitable for certain diseases except gastric. But it is a healthy recipe and especially consistent with vitamins. In this article we present a simple recipe for vegetable borscht, as is done in the country. It is preferable to use fresh vegetables from the market, from farmers. Avoid buying vegetables from department stores, from hypermarkets. Here is the complete recipe for the vegetable borscht.

Vegetable bors ingredient
2 carrots, 1 celery, 2 parsley, 1 parsnip, 1 zucchini, 1 onion, 2 bell peppers, 4 tomatoes, dill and green parsley, 1 tablespoon rice, salt, 1 tablespoon butter or 3 tablespoons sour cream, 1 l borscht, 1 1/2 l water.

How to prepare vegetable borscht
Peel the roots, cut into cubes and put in 1 1/2 l of water on the fire to boil. After 20 minutes add the finely chopped peppers and diced zucchini, peeled tomatoes and chopped seeds, chopped onion, rice. washed and boiled. When the vegetables are cooked, add the chopped greens, pour the hot borscht, let it boil for a while, then remove from the heat, add the butter or sour cream, mix with a spoon and serve.

Come back to the Ladies Blog for fasting recipes or for delicious soup recipes. We are also waiting for your comments on the articles on our blog.

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Peasant chicken with thyme and garlic

Chicken pieces, stewed in a pan, with garlic, sprigs of fresh thyme and hot peppers.

The peasant steak is served on slices of bread, lightly browned & # 8211 with garlic in shell and flavored sauce, along with a bowl of pickles. I could say that it is one of the tastiest steaks, cooked in my family's kitchen.

Ingredients & # 8211 Peasant chicken with thyme and garlic (4 people)
  • 4 & # 8211 5 tablespoons olive oil
  • 4 chicken legs, about 1.2 kg
  • 10 cloves of garlic
  • a few sprigs of fresh thyme, plus 1/2 teaspoon dried thyme
  • 1 hot red pepper, cut in half lengthwise
  • 1 & # 8211 2 bay leaves
  • 75 ml dry white wine, good quality
  • 8 slices of black or white homemade bread (recipe here), browned on the grill pan
  • a few peppercorns mix
  • coarse sea salt and black pepper, freshly ground
Preparation & # 8211 Peasant chicken with thyme and garlic

First we prepare the spices - a few sprigs of fresh thyme, dried thyme, half of the peeled garlic cloves and the rest left in the shell, the hot pepper cut in half, the salt and the pepper.

Using a butcher, cut each chicken leg into 5 pieces (the copanel in two and the top in three). Season the meat with salt and pepper.

In a hot pan pour the olive oil, add the chicken pieces and lightly brown them, about 2 minutes on each side.

Add the dried and fresh thyme, the whole garlic cloves (half cleaned and lightly crushed with a knife blade and half in the shell), the peppercorns, the peppercorns and the bay leaves.

Reduce heat to low, cover pan with lid and simmer chicken for 35 minutes.

Towards the end, turn the chicken pieces to be lightly browned on both sides, then sprinkle with white wine. Cook for another 1 & # 8211 2 minutes to evaporate the alcohol, then remove the pan from the heat.

Leave the steak covered with the lid for about 5 & # 8211 10 minutes.

Mount the steak on a layer of slices of bread, lightly browned (or slices of boiled potatoes, sprinkled with olive oil and seasoned with salt and pepper). On top we put the aromatic sauce from the pan, the garlic cloves and the hot pepper. Garnish with sprigs of fresh thyme.

Pickles are the favorites of this peasant steak, especially pickled cucumbers - but a spring salad is also welcome on the table of this peasant feast. Good appetite!

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