Traditional recipes

Leek soup with potatoes and beef bone

Leek soup with potatoes and beef bone

I was inspired by Panacris from her soup, I didn't do it the same way, but it's very good!

  • 1 beef
  • 1 leek
  • 2 carrots
  • 4-5 suitable potatoes
  • 1 parsnip
  • 2 tablespoons olive oil
  • tarhon in otet
  • fresh parsley
  • salt pepper
  • 2 eggs
  • 3-4 tablespoons sour cream

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Leek soup with potatoes and beef bone:

Cut the leeks into rounds, the parsnips and the carrots are cut in half and the rounds. Put them to harden in olive oil for a few minutes.

Boil the beef bone, let it boil for about 15 minutes, remove and strain the juice.

Put over the juice and hardened vegetables, add the spices and diced potatoes and simmer.

Put 1-2 tablespoons of tarragon with vinegar for a little sour.

Mix the eggs well with the cream, thin them with the juice from the soup and put them slowly when the fire has been extinguished.

Add the finely chopped parsley and serve hot.

Good appetite!

Recipe Low Carb

Made the same as my mother's house, also with my mother, also in another house. And good good bad and with little preparation time and no carb at all. What's more, our local soup proves to be extremely suitable in our diets (low, no, slow) carb, whatever they may be. The same ritual takes place: buying what we need (well, and many more besides), boiling, bubbling, without frying or tempering this time. So, how are things.

& # 8211 500 grams minced meat (we had a mixture of pork and beef)

& # 8211 one right onion and half another, just as suitable

& # 8211 a fat red pepper baban (or a donut)

& # 8211 the green part from a few pieces of leeks (totally optional, we put so as not to throw them away)

& # 8211 a little bunch of parsley

This time I put only 2 liters of water to boil and when it started to boil, I put, to bubble together, all the vegetables, ie the right onion, celery, parsnip and pepper (all grated). Plus nitica salt. It takes them about 30 minutes to process.

In this precious time, we started to make the wonderful meatballs. I mixed the meat with an egg, parsley, salt (and pepper) and I added half of the chopped onion. After mixing everything well, we make the meatballs & # 8211, that is, small balls like ping-pong balls. It's not bad if they don't come out perfectly round, but we do our best.

When the vegetables have boiled, add the borscht and one by one, the meatballs. And I let them boil for another 15-20 minutes. These being said and cooked with all, I turned off the stove, I beat the egg with sour cream, I added them to the hot soup and that's it.

Our soup version has something totally insignificant carbo (I think 2-3), because we put those leek leaves. Although I don't know if the green part also contains carbohydrates. Anyway, it's extremely small and I don't even count them anymore. I can't even believe how many low carb or no carb foods our Romanian cuisine has. And simple, and fast and delicious.

Vegetable soups

08 Saturday iun. 2013


  • 1 medium onion
  • 1 suitable carrot
  • 1 suitable parsnip
  • ½ small celery
  • 1 red pepper
  • 1 medium zucchini
  • 1 large potato
  • 15 cm stem leek
  • 150 g frozen green beans
  • 100 g frozen peas
  • Tomato juice
  • magic bag
  • Verde green parsley
  • 2 tablespoons frozen larch

Fry in a little oil, for a few minutes finely chopped onion, chopped carrot and cut into slices, chopped parsley and cut into slices, finely chopped celery and chopped pepper. Add the sliced ​​leeks and leave for 1 minute. Put 1 liter of warm water, gradually filling up to 3 liters. It matches the salt.

After 25 minutes, add the diced zucchini and potatoes, peas and green beans and leave for about 20 minutes.

Add the tomato juice, and after 5 minutes add the borscht and add more salt if necessary.

After about 2 minutes, take the soup off the heat and add the parsley and larch.

Recipe Low Carb

The wonderful green liqueur, aka broccoli cream soup ends and our thirsty mouths demanded again the right to a traditional and purely local juice. So after some discussion, proposals and debates, we stopped at something simple, easy and without too much fat & # 8211 although in the end I still put something that you can't help me. What to do if these damn fats are so good. In fact, to be honest, the decision with the leek came after I rummaged in the fridge to see how much I had left after this long weekend. And only his green leaves came out of the vegetable box like those of Nea Marin's diplomat. So you got me to work.

So I had the following stuff:

& # 8211 a pretty small red onion

& # 8211 2 tablespoons normal sour cream

& # 8211 200 grams of smoked ribs, it's already starting to become too present in the last meals, I'll review it eliminating it

& # 8211 2 tablespoons olive oil

& # 8211 salt, pepper, chopped parsley

To be enough again, for everyone and for the whole week, I started with the classic 3 liters of water boiled with a little salt.

I washed, cleaned and finely chopped the onion and pepper and put them in the same order in the pan in a frying pan and a tablespoon of oil. The onion didn't complain about me but I did complain about it, especially since it jumped a little straight in my eye. So, after you clean and chop an onion, you can say that the kitchen is anything but funny, it even becomes dramatic. Next time I put on my swimming goggles or take on a face mask. Finally, this time I overcame the unfortunate accident covered with many tears and I continued.

The whitish parsnip is a bit hard to chop, so I cleaned it and put it on the large grater. If you don't like it chopped, you can simply put it whole in the soup and throw it away later, but it's a shame because I see it rich in calcium, potassium, vitamin C and others. Plus it's all about having as many flavors together as possible to accomplish a successful mission. I put the grated parsnips and the hardened dance and left them all for about 10 minutes until they softened quite a bit. And when they were all softened enough, I put them in the pot in which the 3 liters of water +/- that was lost through steam were already boiling. And I let them boil for another 10 minutes.

Halfway, I cut the leeks into long slices of about 3 cm. I put it a little hardened in the same pan but with a different spoonful of oil. I left it for about 5 minutes because it has the happy property of softening quickly. Then I threw him in the pot. And another 10 minutes of mumbling and whistling.

In some pan and much used in this way, I threw the smoked ribs, this time without oil because it has enough fat. After 2-3-5 minutes, I added it to the pot.

I mixed in a bowl just like any other egg and sour cream, I checked the leek if it is boiled and because it was I also added sour cream-egg or egg-sour cream, a little chopped parsley, I let it boil and ready liqueur.

The number of carbohydrates per oil: leeks already have, we know, about 7 grams. Being 3 and approximately 400 grams because they were a bit thin and skinny, we are dealing with 28 grams per pot. Bell pepper 5, red onion 10, so another 15, so 43 grams so far. The parsnip kind of breaks us in two because you only found out after we cooked it that this whitish sinner has 17 grams of boiled or raw carbohydrates. So we cut it off the list for future meals. But because here it was to be added another 17. Plus he washes his sins with the rest of the good stuff he has, mentioned 2-3 paragraphs above. I hope it wasn't even 100 grams in total. Anyway, we get a total of 60 grams for all my soup oil. A lot but we are more stingy with the portions and I appreciate again about 8-10 servings. So about 10 grams per bowl / plate with high beat. So I took it out well at the harbor and this time with only 10 grams of wonderful and delicious soup.

Searched words "vegetable soup"

Saute chopped onion and bell pepper in oil for a few minutes, then add the other vegetables and the peeled and chopped potato.

1. Wash the corcodus well and remove their tails. 2. Boil in a large pot and add water so that

The vegetables are cleaned and put on the large grater and the other vegetables are washed, cleaned and finely chopped less onions which after

The leeks are washed well and cut into rounds. Peel a squash, grate it and squeeze the juice.

The peeled carrots are put on the grater and hardened a little, together with the finely chopped onion, in a little oil, until it gets a color

Wash the cups and boil them with a teaspoon of salt. We clean the vegetables, wash them and then cut the potatoes, parsnips and carrots

We collect the lamb meat from the bone, then we put the bones in the salted water, to boil them and we can froth them. We put the vegetables through the robot

Monya`s. .

The meat is peeled, cut into pieces and boiled in cold water over low heat.

Foam as many times as necessary.

The vegetables are washed, cleaned and cut into small cubes or grated. Cook for 2-3 minutes then add over the meat (when it is half cooked).

Let it boil well, on the right heat for about 1 hour.

When it is almost ready, add the borscht. If it is too sour, add a little more water.

Add the finely chopped greens and the noodles.
If you don't have fresh greens, frozen or vegetable ones are also very good.

Allow to cool and serve.

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Yes. :)) and I, like Lubita, are looking for a weekend recipe, and on this snow that extended our vacation, a hot soup is all I could wish for. But, unlike Lubita, I only heard the expression "a little bag", because my mother also filled borscht in the house and sold it to the neighbors in the neighborhood, but she filled it in a big jar, for. pickles. And before her, when I was little, she sent me to an old woman who lived in a former and old private pharmacy (yes, in Ceasca's time there were still small entrepreneurs, but after that they disappeared) left from the times of before the war. Now the old woman was selling borscht, and she was still filling the jar. I don't know the situation in the country, because I didn't have relatives in the country and I couldn't see what the people from the villages were filling in bors. But otherwise, Lubita says well, we say borscht soup because we sour it with borscht. Now there is borscht in trade, but I suspect that only in the area of ​​Moldova. The only soup is the belly one, because it needs vinegar, not borscht.


A soup full of vegetables with chicken is a delight for the table!


1 small-medium chicken
1 large onion
1 pc. medium leek
3 large carrots
1 piece of celery
1 medium gulie
1 small green bell pepper
1 small red bell pepper
2 celery stalks (celery)
1 clove garlic
1 pumpkin
400 g peeled tomato pulp
2 tablespoons oil
larch leaves
1 small bay leaf
for sour: corcoduse, borscht, lemon, cabbage juice & # 8211 depending on the season or what we have at home

Cut the chicken and put it to boil in salted water & # 8211 put water about 2-3 fingers over the meat. We take the foam as many times as needed. During this time we prepare the vegetables. Finely chop the onions and leeks and put them to harden. When they become glassy, ​​add the chopped vegetables in small cubes (carrots, celery, kale, green and red bell peppers, celery stalk).

When all the vegetables are cooked, we put them in the juice in which we cooked the chicken & # 8211 we add the vegetables when we no longer have the foam left by the meat (the meat is almost cooked). Boil a whole clove of garlic, a few peppercorns and a small bay leaf.

Let everything boil over low heat, covered with a lid for 10 minutes. After this interval, add the chopped zucchini, the finely chopped tomato pulp and the larch leaves. Remove the chicken from the juice, peel the meat from the bones and cut it into pieces, then put it back in the pot. Depending on the size of the vegetable cubes, or how much water we initially used to cook the chicken, we orient ourselves if we remove more from the liquid to have a very consistent soup & # 8211 we put the extracted juice in small plastic bottles and keep it in the freezer for others. soups or stews). After this operation we add what we have around the house for sour (500 ml of borscht or sour cabbage juice & # 8211 they are boiled beforehand, the juice from a large lemon or 500 ml of boiled corcoduse juice).

Boil everything for another 10 minutes, then take the soup off the heat.
Serve the soup hot, with a little green parsley sprinkled and if we are addicted to sour cream (like me!) We add a tablespoon of it.

Sour smoked leek soup

Smoking in general and smoked soup in particular are part of my taste and cooking passions. If leek is also used as an ingredient in the recipe, I can hardly find any serious reason not to serve a bowl (it comes down to it, because the ceramic bowls, from my kitchen equipment, I use only as an exhibition), at the horse's muzzle, that is on the corner of the kitchen table, as soon as I put out the fire under the pot / pan.

Memories, memories & # 8230. ! There was also talk of ceramic bowls. In the years of my childhood, when I went to visit the country in September, to my father's grandfather, to my father Patroi, as our children called him, he boiled us in a big cast iron pot, on the stoves in the cornfield, a big chicken poultry (never coconut, because it did not have enough fat, to give good taste to the soup), raised in their own household.

We children played in the clearing in front of the house, but we also gave a shout and, in addition to the tuci, we turned around until the chicken was boiling, while we worked in the smoke that emanated from the wood set to burn under tuci. The mysterious smells that spread around the bottle triggered an appetite that was hard to tell.

The table was served in the clearing, under an old oak tree where a wooden table was built made of wider and thicker fur, on legs made of poles. The benches on the table were made of a narrower but thicker fur, made of wood, also placed on poles beaten into the ground. Around the table there were also a few wooden logs to sit on, during the lunch break for the new children.

Grandpa served us soup in which there were only potatoes and thinly sliced ​​leeks, less often noodle soup, in ceramic bowls, and the boiled chicken was placed as a broth with many vegetables (from those put in chunks, boiled, once with the chicken) around, in the middle of the table, in a huge bowl. also made of ceramic. Of the many vegetables cooked (the roots were always whole), leeks were never missing. Many times there were turnips, a vegetable that we children did not know.

In the ceramic bowls where we eat soup using wooden spoons, after finishing the soup everyone put their desired piece of chicken, along with their favorite vegetables (and they were of all kinds, only from those obtained by his grandfather in his vegetable garden).

The chicken broth made in our house, never had the taste and flavor of the one made by my grandfather. It is true that the atmosphere created around the table cannot be compared to the one under the oak railing in the clearing at his grandfather's house.

Where do we use leeks in the family recipe book? We use leeks as a cooked vegetable in all kinds of soups, but also in food, sliced, with or without onions. I like to eat raw leeks, instead of onions, with smoked ham next to a cup of boiled brandy, on some frosty winter days.

In garnishes served with fish, leeks are a valuable vegetable & # 8211 rice pilaf with leeks and fried mackerel.

Ingredients needed in the recipe: smoked with bone (ribs, head of chest, ladder), leeks, dried mushrooms, tomatoes, bell peppers, root vegetables (carrots, parsnips, celery, parsley), garlic, extra virgin olive oil, coarse salt, larch, hot peppers.

Preparing the ingredients for the soup.

The chef's secret! Dried mushrooms will give a special taste to the preparation, from the forest, in late autumn. Put some dried mushrooms in cold water to swell.

What smoke do we buy? We buy only bone smoked meat that has been prepared with hot smoke, made of hardwood (brown to black), not coniferous wood (reddish) and in no case meat and bones & # 8220painted & # 8221 with colored water or with meat swollen / injected with brine (it has a white band, about a finger thick, between the meat fibers).

Smoke is portioned, meat plus bone, into pieces of the right size. The pork ribs are most easily portioned.

The smoke is cleaned with the tip of the knife from the thick smoke, deposited on the meat and bones.


  • bone smoking,
  • leek,
  • dried mushrooms,
  • roots,
  • pepper,
  • leustean.

The smoke is scalded in a pan with a lid, in boiling water. Bring to a boil, until the blackness comes out of the meat and bones.

The water in which the smoke was scalded is thrown into the sink. The scalded smoke taken from the water in which it was scalded is washed under a stream of cold water and placed on a plate.

The roots are cut with a knife, as small as possible. They can be given on a large grater.

Cut the bell pepper into thin strips and then into cubes.

The leek is cut into thin slices, in a strap (inclined, diagonally).

Garlic (1-2 cloves, no more) is thinly sliced ​​or put on a small grater.

Preparation of smoked leek soup.

Finely chopped roots, diced peppers, sliced ​​leeks and thinly sliced ​​garlic are fried in a little extra virgin olive oil. For homogenization and tempering, mix with a wooden spoon.

When the leeks have soaked, add the smoked and scalded pork ribs to the pan. Fill with cold water and bring to the right heat, boil for approx. 2 hours.

Preparation of dried and swollen mushrooms in water for slicing soup.

The dried mushrooms were swollen in cold water. Remove from the water and finely chop with a knife. The chopped mushrooms are put back in the water in which they were rehydrated.

Sour preparation for soup.

In a kettle, boil some frozen vegetables in a little cold water.

Tomatoes are put on a large grater. They can be cleaned of skins and finely chopped with a knife.


  1. The portioned smoke is scalded in boiling water. The meat with the bone is removed on a plate. The water in which the smoke was scalded is thrown away.
  2. Dried mushrooms are rehydrated in cold water. When they are rehydrated, they are finely chopped and put back in the cold water in which they were rehydrated.
  3. The vegetables (without tomatoes) are cut with a knife as small as possible and fried in a soup pot, in a little extra virgin olive oil.
  4. In the soup pot with hardened vegetables, add the scalded smoked meat and fill it with cold water. Boil over medium heat for approx. 2 hours, until the meat comes off the bones.
  5. Prepare the sour for the soup. Tomatoes are put on a large grater. Boil the vegetables in cold water and strain. Tomato juice and sour cream are mixed in a bowl with finely chopped green larch.
  6. Sour and rehydrated mushrooms are added to the soup pot. It boils for a few minutes.
  7. The dish is served hot in deep, soup plates with hot peppers. If you want, you can serve soup with hot polenta and / or yogurt.

The boiled vegetables are passed through a thick strainer. It only collects what passes through the strainer.

The larch is finely chopped with a knife.

In a bowl, mix the tomatoes, greens and half of the finely chopped larch.

Let's season the leek soup with smoked sour and autumn taste.

When the smoked meat has boiled and comes off the bones, add the sour and rehydrated mushrooms to the soup pot. It matches the salt. Beware of salt & # 8211 smoking can be a bit salty.

Serving the dish.

The preparation is served hot in deep plates, with fresh hot peppers / hot pepper flakes / dried hot peppers.

A cup of boiled brandy / cold plum brandy is welcome. Gourmets will not be able to refuse it.

If you want the soup to be sour, it can be served with yogurt.

When serving, sprinkle finely chopped larch on top of the soup.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! I don't care that there could be non-native Romanians who don't like leeks. And the most capricious when serving this wonderful soup will regret that they have not discovered more than one recipe.

Fasting soup with potatoes

Fasting soup with potatoes from: potatoes, tomatoes, peppers, onions, oil, marjoram, salt, pepper, lemon juice.


  • 500 g potatoes
  • 3 tomatoes
  • 1 slice of pepper or 1 tablespoon of pepper paste
  • 1 onion
  • a little bit of oil
  • salt
  • pepper
  • marjoram
  • lemon juice or sour cabbage juice

Method of preparation:

Saute the chopped onion in a little oil, add the equally chopped pepper, then the diced tomatoes. Season with salt and pepper, pour 1.5 liters of water and bring to a boil.

When it boils, add the diced potatoes, a little marjoram and simmer. At the end, add the aftertaste with lemon juice or cabbage juice.

300 g broad pasta, 300 g smoked fish, salt, pepper, 4 tablespoons oil, 1 hot pepper, 2 lime, 100 g cauliflower, 2 carrots, 2 tablespoons lemon juice, 1 tablespoon starch, 100 ml white wine, cinnamon , 2 tablespoons grated coconut

1.5 kg wild boar cutlet, 100g flour, 150 g lard, 250 g parsley root, 250g carrots, 150g onion, 25g garlic, 50g tomato paste, 250ml red wine, 200g fresh tomatoes, 100g lettuce, ground pepper , salt, bay leaf.
Pt. marinating: 1l wine, 1 glass of vinegar, 1 glass of oil, 1 grated onion, 1 grated celery, pepper, allspice, thyme, 2 cloves of chopped garlic.