Thai chicken soup simpel and tasty

Ingredients

350 ml power broth chicken (the recipe is from bush) that I have also used
3 pots of water
400 grams Thai stir fry mix
250 ml coconut milk
50 ml soy sauce
2 teaspoon sambal
Handful of coriander

Instructions

Put the contents of the pot of power broth chicken in a pan, and add 3 pots of water.
Bring slowly to a boil, then turn the heat low.

Add the Thai stir fry mix, coconut milk, soy sauce and sambal.
Let the soup cook gently for 10 minutes.

Chop the coriander coarsely and garnish the soup with it, just before serving.

Note: Nice with a krustie or other sandwich.

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POTATO SOUP WITH SAUSAGE
For 4 servings

Ingredients

1 small celery tuber
1 Steel Leek
2 roots
1 small Onion
2 tablespoons fat
6 heaped tablespoons oatmeal flakes
1.1/4 liter meat broth
500 grams of potatoes
375 gram Sausage (German sausage)
Some parsley.

Instructions

1. Wash the vegetable and cut into slices or thin slices.

2. Heat the grease and braise the vegetables. Sprinkle the oatmeal flakes over it and grate it.

3. Now slowly add the meat broth and place the sliced potatoes and sausage. Let this simmer about 20 minutes.

4. Serving: richly sprinkled with parsley.

Preparation time: 20 minutes.

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LENTIL DISH WITH KIDNEYS
For 3-4 portions

Ingredients

2 onions
2 tablespoons salad oil
2 Pig-kidneys
Salt
Pepper
1.1/4 litres of water
1 packet of Maggi-lentil dish
Approx. 2 tablespoons vinegar
Some sugar.

Instructions

Cut the onions into small pieces and choke them in the oil.

Cut the pre well rinsed pig-kidneys into thin slices and roast them with it. Sprinkle with salt and pepper.

Put the water in it and the contents of the packet of lentil dish (preparation according to prescription on the packet).

Finally, prepare the dish with the vinegar and the sweet-sour sugar to taste.

Preparation time: 20 to 25 minutes

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Mom's Saoto Soup Recipe

Ingredients

3 Chicken Breast
100 grams of Basmati rice
Tray bean sprouts
2 litres water
1 onion (coarsely cut)
4 cloves garlic
1 vegetable stock Cube
2 Chicken broth cubes
2 bay leaves
1 tablespoon sweet soy sauce
1 teaspoon Laos
½ teaspoon ginger powder
1 teaspoon dried parsley
Salt and pepper.
4 Eggs

Instructions

Put the chicken breast in a stockpot, along with the water, the onion, pressed garlic cloves, broth cubes, bay leaves, sweet soy, Laos, and the ginger powder.
Add salt and pepper to taste.
Bring it to a boil.

Turn the heat lower once it boils, and leave with a lid on the pan.
Cook at least one hour on low heat.
After about three minutes, remove the chicken breasts from the pan, and make them with 2 forks in pieces.

Meanwhile, the soup is allowed to cook gently.
Boil the rice according to the instructions on the packaging.

Boil the eggs for 9 minutes, cool them and cut into four parts.
Time to fill the soup bowls, put in the middle some rice,
Bean sprouts and chicken.

Pour the soup over it and place the eggs along the edge of the bowl.
Then some pepper and parsley over it.

For the lover of spicy, add some sambal.
For our taste it was not necessary.

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Berlin Chicken Soup

Ingredients

1 soup hen
1 bunch soup-vegetables
1 onion
150 grams rice
250 gram peas (frozen)
250 gram Asparagus

Instruction

Cook the hen with the soup vegetables and the onion cooked. Take the chicken out of the soup, loosen the meat from the bones and cut it into pieces.

Put 3 litres of water with 2 teaspoons of salt and bring it to a boil. Put the rice in the boiling water and let it simmer for 12 to 15 minutes without a lid. Drain the rice on a sieve, pour with lukewarm water and let it drip.

Cook in the soup the peas and the asparagus cooked. When the vegetable is soft, the chicken meat and the rice can be added.

Serving: with chopped parsley.

Preparation: 20 minutes.
Preparation time: 1.1/2 to 2 hours.

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Fish Soup Paradise
for 4 people

Ingredients

800 gram monkfish, halibut or cod
1 medium onion
1 small celery knol
1 small leek
1 small fennel tuber (or frozen soup vegetable),
Approx. 200 grams of rice
1.1/4 liter Knorr "meat broth special "
Olive oil
Salt
Pepper
4 anchovies fillets
2 large tomatoes
A pinch of tarragon, rosemary and basil, and to garnish: cut into strips of young celery leaves.

Instructions

Braise in the copper pan the sliced vegetables, the onion and the finely printed garlic in hot olive oil.

Add the rice and extinguish it with the broth.

In the frying pan, the chopped and floured fish are lightly seared, then seasoned and made with the oil in the boiling vegetable-rice-soup.

After 15 minutes, add the spices, the tomatoes sliced in large chunks and the anchovies fillets also cut into pieces.

Sprinkle the soup with celery leaves and serve cracked fresh bread rolls.

Preparation: 20 to 25 minutes.
Preparation time: Approximately 30 to 35 minutes. Roasting: 5 to 8 minutes.

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Hungarian GOULASH from the cooking pot
for 4 persons

Ingredients

2 onions
750 grams of skinny beef rags
50 grams diced bacon
50 grams butter or margarine
2 cloves garlic
1 tablespoon mild paprika powder
1 tablespoon hot pepper powder
1 full teaspoon caraway seed
1 teaspoon marjoram
1 meat broth tablet
1 red and 1 green pepper
4 large Potatos (approx. 500 g)
2 dl sieved tomatoes
Pinch salt
pepper

instructions

onions peeling and sniping.

Skinny beef rags cut into cubes.

Bake In a casserole breakfast bacon gently.

Add and heat butter. Onions approx. 3 minutes of fruit.

Garlic peels and above-squeeze.

Stir and fry the pepper powders.

Add: Meat cubes, caraway seed, marjoram, 1.2 gallons of water and broth tablet.

Bring to a boil and simmer with lid on pan meat for about 2 hours.

In the meantime, clean peppers, wash and cut into pieces.

Potatoes peel, wash and cut into cubes.

Prepare: Add to goulash potato cubes, paprika pieces and sieved tomatoes. In still approx. 1/2 hours simmer gently. Season with salt and pepper.

Serve with mixed lettuce and possibly with rice.

Preparing: Approx. 2.1/2 hours of preparation: approx. 40 minutes.

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Banana Cream Soup Recipe
for 2 servings

Ingredients

1/8 liter white wine
1/8 liter water
20 a 30 gram cornstarch
50 grams of sugar
2 Bananas
4 a 6 tablespoons cream
1 Pinch of salt

Instructions

Slice half a banana and make the rest of the banana fine with the mixer.

Heat water, wine and sugar, stir the pre-stirred cornstarch through the boiling, pre-made of the stove, and let it boil.

Take the cooker and beat the crushed bananas with the whisk through it.

Make the cream flavored.

Serve in soup bowls and put on each serving a few thin slices of banana.

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soup hen Recipe

Ingredients:

-1 piece Hen
-Herbal Bump
-1 box of Mass for chicken soup (Maggi)
-150 grams sliced noodles
-Green, like fine strips prices

Instructions:

Set up the piece of hen with approx. 2 litres of cold water. The herbal bump in it, to the boil
And let it gently pull for 3 hours.
Extract the piece of chicken and the herbal bump from the soup. Let cool on a cutting board.

Meanwhile, the soup mix, noodles and vegetables in the soup do. Collect the flesh from the bones and
Cut small. Then add the meat again to the soup and let it cook again.
Ready!

To create skinny soup, cool the soup, the fat will then float above. that can removed
Be.

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Beer soup with smoked eel

Ingredients

2 Chicken carcasses
1 bottle of ZOMERBICR
2 carrots
Piece of Leek
1 onion
Sprig of celery
Salt, pepper
Lemon
200 g smoked Eel fillet
Single Blades chives

Instructions

Let the carcasses in a pan with 5 litres of water and the beer come to the boil.

Foam the surface regularly.

Add the pieces of sliced vegetables and turn the heat source very low. Let the broth pull against the boiling point at 24 hours.

Fill the pan regularly with water and/or beer and make sure that after the wear 1 l broth is over.

Sieve the broth and bring it to taste with some salt, pepper and lemon juice. Cut the smoked eel into narrow strips and divide them over the plates. Pour the broth in the plates and garnish them with chives.

TIP: Serve diced bread in butter.

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Harira bedaouia Ramadan soup
main dish for 4 persons | preparation: ca. 45 min

Ingredients

300 g boneless leg of lamb 500 g ripe tomatoes
½ envelope saffron threads 3 tbsp oil
2 onions, chopped
½ celery, cubed
2 tsp paprika powder
1 tsp cinnamon
salt and pepper (freshly ground) 200 g dried red lentils
4 tbsp finely chopped parsley
6 tablespoons finely chopped coriander 400 g chick peas (canned), drained
1 lemon, sliced

Instructions

Cut the meat into cubes of 2 cm. Dip the tomatoes in boiling water for 30 seconds and pull the sheets off. Cut the tomatoes into quarters, remove the moisture and the seeds and cut the flesh into pieces. Soak the Saffron for 5 minutes in a tablespoon of hot water.

Heat the oil in a large soup pot and fry the meat, onion, celery, paprika, saffron, cinnamon and salt and pepper to taste all omscheppend 5 minutes. Add the lentils, tomato, parsley, 4 tablespoons coriander and 2 liters of boiling water.

Bring everything to boil the let the soup simmer for about 30 minutes.

Add the chickpeas and let the soup simmer for another 2 minutes. Bring it to taste with salt and pepper. Sprinkle the rest of the coriander over it and serve the soup with the lemon.

Serve with Moroccan bread (ghobz).

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Cheesy Chicken Soup recipe
6 servings

Ingredients

1/2 cup diced onion
2 Tablespoons olive oil
2 Tablespoons flour
4 cups chicken broth
1 - 14 ounce can diced tomatoes & green chilies*
1 cup chopped cooked chicken
1 cup uncooked pasta noodles
1 1/4 cups milk
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste

Instructions

Place the onions and oil in a large pot. Sauté for 3-4 minutes on medium heat until the onions are soft.

Sprinkle the flour over the onions and stir in. Cook for 2 minutes.
Whisk in the chicken broth until the flour has been dissolved. Stir in the tomatoes and chicken and bring to a boil.

Add noodles and bring to a boil again. Reduce heat and simmer for about 10 minutes or until noodles are al dente.

Stir in the milk and cheese until melted and creamy. Season to taste with salt and pepper. Serve immediately.

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Split pea soup  recipe

Ingredients

500 grams (1.1 lb) green split peas
1 liter (34 fl oz) water
1 carrot, peeled
1 small potato, peeled
2 ribs celery
1 small onion
1 bay leaf
1 small smoked ham hock, ham bone or sausage
Salt and pepper

Instructions

Rinse and wash the split peas, and add them with the water to a pot. Chop the vegetables and add them to the water and add the bay leaf. Add the smoked meat.

Bring to a boil and simmer for about 40 minutes. When the peas are soft, remove the bay leaf and either puree or just stir the soup several times, the peas will dissolve and give it a creamy consistence. Cut the meat off the bone, or slice the sausage and stir it back in the soup. Adjust the flavor with salt and pepper if needed.

Serve with a slice of buttered dark rye bread. This soup is best served the next day, when the flavors all have a chance to blend. Do reheat carefully, as the soup thickens overnight and can scorch easily. Thin with a little bit of warm water if needed.

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Sinigang Filipino Sour Soup

Ingredients

1 tablespoon vegetable oil
1 small red onion, medium dice
3 medium garlic cloves, minced
1 teaspoon kosher salt, plus more as needed
2 medium Roma tomatoes, cored and medium dice
1 cup dry white wine
4 cups water
8 ounces daikon radish, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick slices
3 tablespoons freshly squeezed calamansi or lime juice (from about 2 medium limes or 2 large calamansi), plus more as needed
2 tablespoons fish sauce
2 tablespoons white miso
1 pound salmon, skin and pin bones removed and cut into 1-inch cubes
1 cup packed, coarsely chopped Asian mustard greens, such as mizuna
Freshly ground black pepper
Steamed white rice, for serving

Instructions

Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, garlic, and measured salt and cook, stirring occasionally, until softened, about 5 to 8 minutes. Add the tomatoes and cook, stirring occasionally, until softened, about 3 to 5 minutes.

Increase the heat to medium high, add the wine, scrape up any browned bits from the bottom of the pot, and bring to a boil. Reduce the heat to medium low and simmer until the wine is reduced by about half, about 7 minutes.

Add the water, daikon, measured calamansi or lime juice, and fish sauce, stir to combine, and return to a simmer. Reduce the heat to low, cover with a tightfitting lid, and simmer until the daikon starts to soften, about 10 minutes.
Ladle about 1/2 cup of the liquid into a small bowl, add the miso, and stir until completely dissolved. Add the miso mixture back to the pot and stir to combine.

Increase the heat to medium, add the salmon and greens, and stir to combine. Simmer until the salmon is just cooked through and the greens have softened, about 3 minutes. Taste and season with additional salt and calamansi or lime juice as needed. Ladle into bowls, season with pepper, and serve with steamed rice.

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TOM YUM GOONG (THAI HOT AND SOUR SHRIMP SOUP Bangkok-style)

Serves 4 as part of a multi-course meal

Ingredients

2 ½ cups (600 ml) water
2 stalks lemongrass, white part only, cut into 3-inch (7 ½ cm) strips and pounded 2-inch (5cm) piece galangal, sliced
8 kaffir lime leaves, torn
6 bird’s eye (Thai) chiles, lightly pounded
2 tablespoons Thai roasted chili paste
8 ounces (230 g) peeled, deveined, tail-on jumbo or medium-sized shrimp
1 tomato, cut into wedges
6 fresh oyster mushrooms, or canned straw mushrooms
3 teaspoons fish sauce
3 ½ tablespoons lime juice
4 tablespoons evaporated milk, optional
4 sprigs cilantro, leaves only, chopped

Instructions

Bring water to a boil. Add the lemongrass, galangal, kaffir lime leaves and chiles, and bring to boil. Add chili paste, stir to dissolve. Add the shrimp, tomato, mushrooms and fish sauce. Stir with a ladle to combine.

Boil the soup for about 1 minute, or until the shrimp are cooked. Turn off the heat, add the lime juice and evaporated milk, if using. Garnish with the cilantro leaves and serve immediately with steamed rice. For best results, make the soup with shrimp stock. To make the shrimp stock, boil shrimp shells with water and discard the shells.

Evaporated milk is the secret ingredient that gives tom yum goong a little extra body. The evaporated milk makes the soup creamier and even more tantalizing to the taste buds.

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Saoto soup 6 people

For the base (soup) -3 stalks lemon grass-3 Laos -Half ginger -1 full soup pot of water. (About 3 liters) -10 allspice balls -6 salmon leaves (also known as salambladeren)-5 tablespoons kecap asin -2 chicken bouillon cubes -black pepper


For garnish -2 bags of fries chips natural taste (you can also put 4 potatoes fine cutting and baking)-fried garlic (toko) or itself fine cutting and baking -fried onion (toko) or itself fine cutting and baking -1 pack of soe-on vermicelli-6 boiled eggs -500 grams of bean sprouts-1 bunch of parsley chopped (not too fine) -the 5 chicken pieces previously appointed

Soup preparation: 1. Cook the chicken pieces in a pan of water. The flesh should be well cooked! Do here than a little salt and black pepper and FRY in sunflower oil. If this is done do you remove with your hands or knife the meat from the bone. You put the meat apart to soon going to fluff and the bot use you so for the broth.

2. fill your soup pan with water and bring to the boil. Make notches in your lemon grass stems, cut them by 2 and place in the pan. Do the same at your laos and ginger and add this. Do here also the allspice balls, black pepper and chicken bouillon cubes. Break your salmon leaves a little with your hand and do this. This is done so that the taste better. Next do the bones of the chicken there and don't let this Cook for half an hour before you sure the soy sauce there adds.

3. Meanwhile, you can get started with the garnish. Break the noodles into pieces and FRY in a little oil. No longer than 5 seconds each side. If you do then they are great pieces in the pan and 1 whole. Bake it so 5 sec turn it over with a spatula and bake 5 sec. Then put it in a large bucket.

4. make the fried noodles with your hands a little loose and do here your fries chips and fried garlic and forward to taste. (If you don't have ready made fried onion and garlic from the shop then you need this now baking and do) Do here a lid on and put it to the side. 5. Cook your eggs, peel them and put this apart 6. Were you bean sprouts and break the Brown bottom off of everything. (This takes a long time, but looks neater) 7. Chop the parsley but not too fine and do this in a bowl 8. Finally, Fluff your chicken and put this also separately.

9. Then add to taste the sweet soy to your soup and taste even or the ' slap ' taste or not. If so, then add some soy sauce. Let your soup simmer for about 10 min and then your soup ready.


* tip: If you are baking the vermicelli, garlic and onion much work takes place, then you can at each toko ready made mix saoto pick up where this all for you fried and mixed.

The soup is served as follows: take a soup bowl and do the egg in followed by the bean sprouts, mix of vermicelli, chips, fried onion and garlic and chicken gepluisde. Then pour the soup over it back and garnish it with a bit of parsley

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