Soup recipes

Mushroom cream-soup

Take out of the fridge and kitchen cabinet the products you will need: fresh mushrooms (about 5 medium size mushrooms per person), onions (1 small onion per person or 1 large onion for 2 people), cream, butter, flour, water, salt and pepper (3 min).

Put the saucepan of fire, melt some butter inside (1 min)

Wash the mushrooms and peel the onions, grate them (4 min)

Saute onions in the saucepan until they get brown, then add mushrooms and saute them for 3 more minutes (6 min)

Stir in 1-2 tablespoon of flour, until the mixture gets smooth (2 min)

Add cold water, salt and pepper, stir the soup and simmer it for some more time (5 min)

At the end, stir the cream into the soup (2 tablespoons per person), extinguish the fire (1 min)

Time needed: 22 minutes

Fish and Pepper Soup with Greens

Take out of the fridge and kitchen cabinet the products you will need: some fish sirloin (50-70 g per person, red fish is preferable), fresh parsley, fennel, basil, salt and pepper, sweet red pepper, 1 small chili pepper, carrots (1 for 2 people) (2 min)

Pour water into the saucepan (a glass per person) and put it on fire (1 min)

Wash the carrots, pepper and greens, peel the carrots and cut them into small pieces. Put them into the saucepan (3 min)

Cut the fish sirloin and put it into the saucepan too (1 min)

Cut sweet red pepper and put add it too. (2 min)

Add a few pieces of chili pepper into the saucepan (1 min)

Let it boil for 10 minutes.

Put salt and pepper into the soup, stir (1 min)

Cut the greens so that you have quite a large pile and taste the carrots in the soup. If it is soft, add the greens and stir, taste if you need to add some more salt to the soup (2 min)

Extinguish the fire under the soup and let it stay for some time. (1 min)

Time needed: 13 minutes of cooking plus 10 minutes break for rest while the soup is ready

Fresh Vegetables Soup

Take out of the fridge and kitchen cabinet the products you will need: carrots (1 small per 2 people), potatoes (1 small per 2 people), Brussels sprouts, green pepper, green peas, tomatoes, parsley, salt and pepper, sour cream (3 min)

Pour water into the saucepan (1,5 glass per person) and put it on fire (1 min)

Wash, peel and cut carrots and potatoes, put carrots into the saucepan and leave potatoes aside (2 min)

Wash and cut Brussels sprouts and green pepper. Put potatoes, sprouts and pepper into the saucepan (2 min)

Wash, skin and cut tomatoes, cut the parsley, leave them aside (3 min)

Add salt and pepper to the soup (1 min).

Taste the soup, when the carrots and potatoes are soft, add tomatoes and parsley (1 min)

Extinguish the fire, let it stay for some time. Serve with cream.

Time needed: 14-15 minutes

Tomato Soup

Take out of the fridge and kitchen cabinet the products you will need: tomatoes (2 per person), onions (1 per 2 people), olive oil, fresh basil, garlic, cheese, salt and pepper, cream, flour, mineral water or juice (3 min)

Put a saucepan over medium heat, peel and dice onions, then saute onions in olive oil, stirring occasionally until they get brown (5 min)

Wash the tomatoes and cut them into quarters, then add them into a saucepan and stir occasionally so that they don’t scorch, until the tomatoes become soft (10 min)

Puree soup in blender, then strain it through a sieve, add some salt and pepper and put it on fire. Add some flour and cream, stir (5 min)

Grate the cheese into a small bowl and cut some fresh basil (2 min)

Just before serving the soup add fresh basil into the tureen.

Time needed: 25 minutes

SALAD RECIPES

SOUP RECIPES

FISH AND SEAFOOD DISHES

GARNISHES AND VEGETABLES

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