The Five Nights of February |  Newspaper “Vesti” Online

The Five Nights of February | Newspaper “Vesti” Online

Quick heating chicken soups

Collage by Irina MAKSIMENKO

Although February is the last winter month, it is often so severe that it completely confirms the ancient Russian name – “Lot”. “February has been angry for days, and so angry.” The weather is somewhat different – plus or minus. And with the weather, the mood also jumps. Cooling is the wind. That means the time for soup to warm up the body and soul.

Also, if you make a good chicken soup, it is amazing and healthy in itself, and even after work you can spend 20 minutes cooking a delicious, hot and varied soup every day for dinner.

You just have to be more discriminating with the help you render toward other people.

Here are some of my favorite options for turning chicken broth into a nice, comfortable dish even on a weekly basis.

Very first step Chicken soup with omelette noodles

Ingredients: 200 ml of chicken broth, eggs – 3–5 pcs., Onion – 1 pc., Carrots – 1 pc., Pepper to taste, vegetable oil.

Beat eggs with salt. Grease the pan with vegetable oil and heat well. Pour the eggs into a saucepan and prepare a thin omelette.

I later spied on Koreans how to make omelettes on YouTube. Pour the first beaten egg into a saucepan. And as soon as they are caught, they turn into a roll just like in the pan. At the same time, this roll is turned to the edge of the pot and next to the finished omelette roll “tails”, the next set of eggs is added. Repeat this process 3-5 times. The result is a package that is easy to cut into noodles.

Cut the onion into thin slices, grease the carrots with a fork. Drizzle the onion in the vegetable oil until golden brown, add the carrots and sauté until soft.

Heat the soup, place the fruit and egg noodles in the soup, and cook for exactly 3-5 minutes. The soup is ready.

When I look for the most comforting soup, I usually look for something rich, creamy, creamy, flavorful and colorful. And here’s a whole series of cream soups saving me.

Very fast, easy to prepare, but very tasty The French Vichissois.

This soup has a beautiful name “Vichyssoise cream”. According to some reports, the dish was made by New York Chef Louis Dia. Why French soup? The chef himself is not only French, but the soup is reminiscent of French childhood: … and how delicious it was. So I decided to cook something like this for visitors.

Dia then called the French by the famous French Vichy, near his birthplace, “Frozen Cream Vichisis.”

Notice the “frozen” in the title? Louis Dia cooks the soup in the summer, offering it cold to escape the heat.

But in 1869, another French chef, Julius Guffett, published a very similar recipe in his Royal Recipe, but did not suggest that it be served cold. We focus here. After all, it can ripen in the winter and should be fresh.

The soup is made from a variety of onions and, most importantly, leeks.

You will need: 1 liter chicken broth, 6 medium-sized potatoes, onions – 1 pc. Large, Luke – 1 pc. (Thick and large white portion, preferably), a glass of 10% cream (20% possible), cottage cheese (not in the traditional recipe, but rooted).

Pour the broth into a small saucepan. When the soup is hot, peel the potatoes and onions.

Wash the white part, which turns into a light green sheet. There may be leftover land in the green room.

Vegetables are clean, the soup is pouring …

Recipe Guru Ilia Laserson recommends that all vegetables – onions and potatoes (preferably chopped, then cooked quickly) – be placed in a simmering soup at the same time.

Cook the potatoes until soft (do not forget the salt and pepper).

Then add 10-20 percent cream. And as soon as everything boils down, you can already turn the soup into a cream soup, viz. Piercing in a blender. Soft – Soft.

Cream is not added immediately because in dairy products generally everything is not well cooked. Therefore, they often increase in the end.

Some changes have been made to homemade recipes in the course of my life. When the leeks, potatoes and onions are cooked, cut into thin rings and sauté until soft. I have already put it in a blender tossed vegetables. And then I fill it with cream mixed with grated cheese.

I miss the taste when just filling in the cream. Maybe the cream is not enough cream?

The result is a fragrant loaf and a creamy creamy soup.

Another quick and smooth winter soup Broccoli cheese soup.

This soup has always been popular with people who consider broccoli to be edible. “There are no sweet foods, some of these foods are inappropriate,” the statement said.

For 1 liter of chicken broth we take: 2 large onions, 2 large carrots, 2 tablespoons, 2 tablespoons garlic, medium-sized broccoli head (collect the flowers, but do not throw the stem), 2 tablespoons salted butter, 1 tbsp. Milk, 1 teaspoon Dijon mustard, 2-3 tbsp. L. Serve with flour, salt and pepper to taste, grated cheese (your favorite) and fresh chopped parsley.

Cut the onion, carrot, celery and broccoli stem (the flowers are cut, but the stem is left) into small cubes.

Grease it in a thick-walled pan in the following order: onion, a little later, carrots and broccoli, but last but not least – celery.

After 6-7 minutes, add chopped garlic and mustard. Simmer over medium heat for 1 minute, stirring occasionally.

Sprinkle the vegetables with flour, stirring to cover them well.

Then pour the broth and milk into the vegetables continuously, stirring constantly until the flour is completely dissolved. Drizzle the soup with salt and pepper.

Clean the soup in a blender, then add the broccoli flowers.

Bring the soup to a simmer, stirring occasionally. Reduce heat to low, cover and cook, stirring once or twice, until broccoli is melted, about 10 minutes.

Turn off the heat, but leave the pot on the stove for the soup.

Add half the cheese in two parts, stirring each time until completely melted.

Sprinkle with grated cheese and finely chopped parsley.

In winter soups, spices not only taste but also add “warmth”. Moroccan Spices Cauliflower Soup Provides full fireworks. And only cauliflower and a few fragrant vegetables, extra virgin olive oil and broth, cumin, ginger and turmeric are prepared and filled with heat and you will enjoy it.

Ingredients: 1 cabbage, 4-6 tablespoons garlic, 6 tablespoons olive oil, 1 onion (large), 1 carrot, 7 cups soup, 1.5 teaspoons cumin, 1.5 teaspoon corridor, 1 teaspoon ground ginger 1 teaspoon Spoon turmeric, 1/4 teaspoon black pepper, onion (for garnish, optional), paprika (for garnish, alternative), salt and pepper to taste.

Divide the cauliflower into flowers. It is better to cut large flowers into pieces. Mix with garlic, olive oil and salt. Grease it until a light golden brown appears.

Meanwhile, dip the onion and carrot in a soup spoon. Add broth and Moroccan spices: cumin, coriander, ginger, turmeric and cinnamon. The amount of spices is given according to the ancient recipe, but everyone has their own understanding and spices should always be added according to their own taste.

When the flower is ready, add it to the pot (you should leave a few small flowers for decoration) and beat in a blender until soft.

For garnish, a little roasted cauliflower, green onion feathers and a little olive oil.

And another quick but delicious – Mushroom cream soup.

Ingredients: one drop of olive oil, 50 g butter, 1 small onion, finely chopped, 1-2 cloves garlic, grind, 250 g chopped mushrooms – any, the easiest way is to take mushrooms, a few shoots of fresh thyme; 2 tablespoons flour, a little white wine (optional), 1 liter chicken broth, salt and pepper, 0.5 tbsp. Cream (10-20%).

Heat a drop of butter in a saucepan over medium heat and heat about half. Add the onions and cook until soft. Add garlic and heat for another minute.

Then add chopped mushrooms, remaining oil, thyme leaves.

Cook until the mushrooms are soft, moist, and golden. Sprinkle flour on top, stirring the mushrooms to cover. Add a little to 1/4 cup white wine and let it soak for two minutes.

Then pour in the soup and bring to a boil. Cook over low heat for 5 minutes until the soup is uniform and thick, stirring constantly (otherwise the flour will quickly stick to the bottom of the pan) for 5 minutes.

Season with salt and pepper, add the cream and heat again for a few minutes. Serve fried in butter.

Good appetite and hot evenings even in cold weather!

Leave a Comment

Your email address will not be published.