Chop the vegetables, cut the zucchini into cubes, place them in the soup pot together with the diced meat and put them in a few tablespoons of olive oil until they start to smell, mix in the pot.
Add water, tomato paste and let it simmer under the lid for about 35 minutes, add the chopped parsley in the last 10 minutes (I put it dry), 2 teaspoons of tarragon, salt and pepper to taste.
Serve hot with sour cream, onion or hot pepper.
The taste can also match a little vinegar (I used vinegar from the hot peppers in the jar).
Summer vegetable soup
Even if the name urges you to eat vegetable soup only in summer, it is a dish that you can eat all year round, thanks to the fresh vegetables you find in the market or supermarket. Vegetable soup is the health portion that we recommend you eat daily. It is full of vitamins and fills you with energy for the whole day. What's more, it's an extremely easy recipe to cook.
1. Heat the oil in the soup pot and fry the onion, carrot, bleach and bell pepper, cleaned and finely chopped. After they have softened, add the diced potatoes, the larger chopped cabbage, the broken beans and let them cook for a maximum of 2 minutes. Then pour about 2 liters of water and bring to a boil.
2. After the potatoes have boiled, put the diced tomatoes and diced zucchini. Squeeze the lemons and strain the juice.
3. After the tomatoes and zucchini have boiled, remove the pot from the heat and add, to taste, the lemon juice.
Summer vegetable soup & # 8211 recipe for any season
The soup of summer vegetables is eaten hot with sprinkled greens on top and hot peppers, according to preference.5 / 5 - 1 Review (s)
The washed and portioned veal tails are boiled, I found them in the store at the ready-cut tray.
Foam whenever the foam accumulates on top.
When the veal tail is cooked (now it depends on the age of the veal) put in the pot finely chopped onion, carrot slices, diced celery, vegetable with salt, and the one with tomatoes and peppers. I don't put salt in the soup from the beginning because it's winter and I use salted vegetables. In the summer we will put all the fresh vegetables but now we put what we stored in the pantry.
When it boils, add the rice and tomato juice. Fill with hot water if the soup has dropped and let it boil. Pour the borscht and taste. A handful of larch and our soup is a delicacy.
A hot pepper and a little sour cream is all we need.
Enjoy your meal.
Slow cooker 5.0 L Digital DuraCeramic Sautéed
Oven bowl, lid, enameled cast iron, 6.6L, round, red
Slow Cooker 3.5L Digital HingedLid
It `s very good. I also put diced beef and sour cream. We all liked it. Even my 1-year-old and 8-month-old daughter liked it.
marcela79 (Chef de cuisine), February 5, 2011
valentina ionita, 03 august 2009
I'm glad dear Nadia that you liked it. It is delicious and really meaty. Thank you for your trust.
Czompa (Chef de cuisine), August 2, 2009
Delicious, I made it this week and I also put a few cubes of beef and sour cream. It's great!
Method of preparation
The vegetables are cleaned and washed. Two carrots are grated on a large grater and two are cut into small pieces or rum. Two pumpkins are grated on a large grater and two are cut into squares. Cut the potatoes into small squares. Cauliflower unfolds into medium bunches. Remove the core of the tomatoes with a special spoon.
Finely chop the onion and put it in the olive oil with the carrots and the potato for 3-4 minutes, then add the hot water, the rest of the vegetables, the salt, the pepper, the Deli’kat and the finely chopped parsley leaf.
Boil covered for 25 minutes.
Rub the cream with 2 teaspoons of flour and add to the soup at the last boiling point.