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Raw celery soup

Raw celery soup



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When I started experimenting with food without fire, I also tried some raw soups, but I wasn't too happy with the result, so I put them aside for a while.
But having the opportunity to taste some raw soups / soups that I really liked, I started to get more courage. There aren't many that I like yet, but I'm still experimenting.

I received this recipe (with small modifications) from a dear person, who participated in some of the workshops I held in Cluj. Thank you very much for the Rhodes recipe. It's a real delight for me.

  • 1 medium-sized celery root (the one I used weighed 230 gr after I cleaned it)
  • 1 cup of water
  • juice of half a lemon
  • 2 cloves garlic
  • 1 teaspoon cold-pressed coconut oil (or other cold-pressed oil)
  • 2 tablespoons cashews (optional)
  • 1 carrot
  • ½ red pepper
  • 2 tablespoons hemp seeds
  • 2-3 strands of parsley
  • Salt to taste

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Raw celery soup:

After I cleaned the celery, I cut it into cubes and put it in the blender with 1 cup of water. I blended well until a puree was made and then I strained the liquid from the pulp.


I put the obtained liquid in the blender together with the lemon juice, the garlic, the coconut oil and the salt and I let them homogenize for a few seconds. I also added 2 tablespoons of cashews, but I am convinced that it works excellently and without.

Then I put the carrot on the grater, I cut the peppers into cubes, I chopped the parsley.

I put the liquid in a bowl and added the chopped vegetables and hemp seeds. I mixed them well and then I let my taste buds be delighted.

I served it without anything else, but I'm sure it goes great with raw breads or wholemeal bread.

Dearfully,

Valentini

DeliciiSanatoase.ro


Lamb soup with sorrel

Ingredients: Head and pieces of lamb, 2 carrots, 1 parsley, 1 onion, lemon juice, ¼ kg of sorrel, parsley leaves, 1/2 cup rice, 2 egg yolks, 2 tablespoons sour cream, salt.

Preparation: Boil the lamb in salted water. When it starts to boil, froth and add the carrots, parsley and a small onion, finely chopped. When they are almost cooked, add the sorrel and washed rice. Bring to the boil, taste sour, and if necessary add lemon juice and put finely chopped parsley leaves. Straighten in a bowl with two yolks and two tablespoons of sour cream. It can be made without sorrel, and in this case it is soured with borscht or lemon juice. Instead of rice, you can put dumplings, made from an egg with a little flour, boiled in soup.

and I like it very much & # 33 & # 33 & # 33with macrissssssssssssss

. now, what do you think .. I feel like brushing my teeth. (gluma sorry)

Edited by Nasha, 05 April 2007 - 02:14 AM.

# 3 Santa_37356

I make sorrel soup whenever I have sorrel, but without lamb. I harden the sorrel in a little oil, let the sorrel soften well, add water, let the sorrel boil, then add as much kefir, whipped milk, sana, sour cream or any of these, and at the end I beat 3-4 eggs and add them. I'm ready. I guess you can do the same by adding lamb. It's very good and sour.

# 4 Net

Here is what the late Radu Anton Roman writes.

In Ro I did not find macris (Bucharest), I was told that it is found in Transylvania.

Thumbnails attached

# 5 A_44066

# 6 kaperonis_27762

# 7 mitiluc

# 8 vasil_39544

Mr. Stugurel, where are you staying? I never thought that someone living on the Romanian meridian would not have eaten sorrel. First of all, it grows everywhere. In the field, in the meadows in the woods. But also grown in gardens, where of course it has larger leaves.

Mitiluc, I have a friend who recently lives in Sweden, and she says she found macris in the forest & # 33 & # 33 & # 33 & # 33 Now in Canada I don't know what kind of climate you have, but in walks through the forest, maybe it wouldn't hurt to look for.

Regarding the sorrel soup with lamb or lamb lamb with sorrel, here's how I do it:

I boil pieces of lamb (in water with a little salt), usually from the back (we use the head and other smaller pieces to fill the lamb's leg). Well, after collecting once or twice the foam that accumulates as in any meat soup, I put diced vegetables (carrots, parsley, possibly a small celery or even half a raw gulia). When all this is almost cooked, put a few tablespoons of rice (depending on how much soup you have in the pot). When the rice starts to bloom (that is, it is more than half cooked), I put the well-washed sorrel in at least 3-4 waters (at this moment you could also put finely chopped green onions - I don't put it in lamb soup, but in other sorrel soups yes). As soon as the sorrel changes its color (a few good seconds), add the sour cream (abundantly, until the soup turns white). After the cream has boiled, I put a bunch of larch, which I boil once more and then take it out of the soup (I tie it with string so I can take it out easily). You should know that I have heard that in our city, too, a lot of people put tarragon instead of larch. Now, a matter of taste, what can I say?

This is a tried and tested recipe, it comes out safe, and it is so good that it licks your fingers & # 33
Great appetite & # 33

# 9 A_44066

If everyone ate macris, write me in the record book. But do it quickly, please, I will buy at the first opportunity.

mussel, look for sorrel, like I did.
This word amuses me, because it reminds me of "My name is Sorel / and I have a bald head".

# 10 mitiluc

If everyone ate macris, write me in the record book. But do it quickly, please, I will buy at the first opportunity.

mitiluc, look for sorrel, like I started looking for.
This word amuses me, because it reminds me of "My name is Sorel / and I have a bald head".

May, the climate is like in the country, apple must be. Yes, there is no loboda, and neither larch nor stevia or other goodies like that.
And I didn't eat sorrel, at first I thought it was those red fruits, rosehips. (Yes, yes, I understand.)
Give me something you need to increase the borscht (yes, that's why you can't find it either, uf & # 33 & # 33)


Tongue with remoulade sauce and celery

Tongue with remoulade sauce and celery. How to clean the tongue? How to cook the tongue? The tongue with mayonnaise is very tasty, especially with pickles. I often cook organs: liver, brain, tongue and occasionally kidneys, pipettes and hearts.

The tongue is basically a very fine muscle with a firm consistency, very suitable for dishes with sauce or as an appetizer, with mayonnaise or remoulade sauce. In this case, I presented the slices of grated pork tongue with a celery salad with remoulade sauce. A success!

Remoulade sauce is part of the group mayonnaise, being enriched with mustard (in addition to mayonnaise), sour cream, fermented, finely grated pickles, capers, herbs (usually tarragon). It is worth remembering because it successfully accompanies fish, beef or chicken broths, raw (salad) or boiled vegetables, etc. Celery salad with remoulade sauce is a classic of French cuisine, being found ready in the gallantry of supermarkets in France. Obviously, the best version is the homemade one, made of grated celery and scalded for only 2 minutes (to remain crispy and to partially eliminate its pungent taste and smell). The combination of the 3 is tongue with remoulade sauce and celery.

Here is another recipe: tongue with ragout sauce and pasta. Very tasty too!

It's worth a try!


Take advantage of the seasonal goodies. 7 recipes with celery that will delight you

You know you can use celery for extra flavor in soups and broths, and sometimes raw, in salads, but otherwise you've bypassed the poor-looking roots. You have no reason to do it, because celery can be a tasty ingredient in your meals.

It does not attract you in any way by appearance and apart from its aphrodisiac properties you do not know why you would make an effort to eat this radiant. No wonder it lies in piles on supermarket shelves, although its intense aroma deserves all the attention and shines if you know what other ingredients to place it.

Celery goes well with other strong flavors, so if you want to eat it raw, choose recipes that include carrots, beets, apples, pears, strong-smelling cheeses, oily seeds and fragrant herbs.

Boiled or baked makes room in any soup, puree or vegetable mixture in the oven where you can put a little honey and rosemary for maximum effect. Take our word for it that such marginalized celery deserves the main place in any recipe.

To convince you, we suggest you try any of the 7 dishes. Our favorite is the celery puree with ripe hazelnuts.

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Radautean soup

Boil the chicken breast and thighs with bay leaves and pepper. We wash, clean the vegetables and slice the celery into quarters, cut the carrots in half, the whole onion, the capsicum in half - and add them to the boil. Boil everything until the meat comes off the bones easily. Strain the soup, remove the ingredients and let them cool a bit so that they can be processed without frying. We detach the chilled meat from the bones and cut it into strips.

We cut the boiled meat into strips, slice the boiled carrot and cut the capsicum into cubes

Regarding vegetables, we have several options:

  1. we can pass all or part of the vegetables, respectively we slice the carrot and the capsicum and we pass the celery and onion and we add them to the soup.
  2. we slice some of the vegetables such as carrots and capsicum and we reintroduce them in the soup and others: onions and boiled celery, we eliminate them permanently.
  3. once they have left their taste in the soup, all the vegetables can be removed.

I gave up the onion and kept the carrot, celery and kapia pepper, which I sliced ​​and diced. Put the soup back in the pot, add the strips of meat, carrot, celery and capsicum and bring it to a boil, then turn off the heat and let it cool for 5 minutes. In a bowl beat the eggs well and mix them with sour cream. Take the soup with the polish and put it in the bowl, stirring well to mix well, and add the mixture to the pot with the soup. Peel a squash, grate it and add it to the pot. Garnish with finely chopped green parsley. I prefer not to put vinegar directly in the soup and add it when I serve it. Serve hot just like belly soup, with hot peppers, sour cream or grated horseradish in vinegar.

PS. Regarding the vegetables used in Radauti soup, there is a wider range of possibilities, respectively it can be completed with parsnips, parsley root, potatoes, leeks, etc. Flour can also be added to the liezon prepared from eggs and sour cream.


Celery root puree

You can use the stem, leaves and root of celery in many recipes. It activates the functioning of the kidneys and. We mainly consume celery root and use it in soups, broths, dishes and salads, but many. Read also Recipes for juices based on celery stalks. Spread the appetizer on the salad leaves and serve. Celery root plates are no less healthy and tasty. Chicken Breast with Celery Root in Sour Cream Sauce. Ingredients needed: & # 8211 celery root. For the sauce: & # 8211 lemon juice & # 8211 1 tbsp. You know you can use celery for extra flavor in soups and broths, and sometimes raw, in salads, but otherwise you've bypassed the poor-looking roots. The flavor of celery combines perfectly with the taste of baked potatoes, and the result is. Here are the fastest and tastiest celery salad recipes you can prepare in your kitchen!

Idealika Studio Celery juice, the best detoxifier of the body ziarullumina. Both the leaves and the roots of celery have exceptional healing virtues, through their richness. Fresh leaf juice is much more active than root juice. How to make Celery root salad.

Without the slightest exaggeration, it can be argued that celery root is the most "thin" product that has an almost negative calorie content.


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Fasting pumpkin soup

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Recipe for pumpkin stuffed with minced meat mixed with greens and rice, served with vegetable sauce (carrots, onions and celery)

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Recipe for pumpkin pilaf prepared with rice, onion, dill and bone broth


Raw tomato soup it is a simple recipe as I said that we prepare with the help of a high speed blender.

It is part of a not very wide range of recipes, it does not require boiling or other heat treatments. It is a good idea to implement and ideal in fasting, but also in the days when you are tired and want something fast, but full of energy to charge your body.

Raw soup can certainly be made from other vegetables. You can add for example juicy red peppers, which will add flavor. Raw tomato soup is not new to Romania even if you hear less about this recipe. Many cooks have included it in their cookbook, being a versatile and easy to cook dish.

We invite you to taste our dish.


Leurda in oil (or vinegar)

A great way to preserve leurda and use it for the rest of the year.

Ingredient:

  • 500g leurda leaves
  • 500ml organic olive oil, cold pressed
  • 1 teaspoon natural salt

Preparation:

The leaves must be clean and completely dry. Put in a blender or food processor with oil and salt and mix until it reaches the consistency of a puree. Store in the refrigerator in a glass jar with a layer of olive oil on top, but it is best to use it within a week to prevent the growth of bacteria. The best method of storage for longer periods is by freezing, they can be portioned or frozen in ice trays, then the frozen pieces are placed in a bag with a closing system.

Leurda cider vinegar

Another way to enjoy wild garlic is to crush a few leaves and put them in a bottle of cider vinegar and leave them for up to 6 weeks, shaking the bottle from time to time. The vinegar thus enriched will give a pleasant aroma in salad dressings.


Celery and its benefits: why and how to integrate it into the diet

We mainly consume celery root and use it in soups, broths, dishes and salads, but we often neglect the stems and leaves, without knowing what secrets they hide. It would be good to know that the whole celery plant is beneficial for your health, so you can use it in its entirety, in salads or heat-processed dishes.

Celery has detoxifying, anti-inflammatory, antidepressant and antibiotic effects, available both for the consumption of the root and the leaves of the plant. Celery can cure and prevent dozens of diseases.

Celery was originally used as a medicine, dating back to the ninth century BC and being mentioned in Homer's writings. Hippocrates described celery as a calming nerve. In the Middle Ages there were the first records of its use as food, but it became popular in Europe only in the eighteenth century. Today it is appreciated for its qualities, helping to lose weight. Celery is said to have negative calories, its digestion burning more calories than those accumulated through its consumption.

Celery is part of the root family along with carrots, fennel, parsnips and parsley root. The whole plant can be used: root, stem and seeds. Although it is found throughout the year, celery is the best autumn to winter. A volatile oil used in the pharmaceutical industry or in perfumes is extracted from celery seeds. From celery root is produced celery salt used as a spice or in beverages.

Romanian celery has dark leaves and thin stems. In stores we can also find celery celery which has a thicker stem, compact and light in color, with pale green leaves.

Celery, and especially its leaves, are rich in water. You can consider it, therefore, in addition to a healthy vegetable, and a source of hydration. It has a very high fiber content and a fairly low carbohydrate content. Although not completely absent, celery carbohydrates are part of the least harmful category.

The benefits of celery for the cardiovascular system

Celery maintains the health of arteries and blood vessels and reduces the level of the stress hormone in the body. In this way, blood pressure drops, blood vessels are relaxed, and blood circulation is fluidized.

Regular consumption of celery also lowers the level of "bad" cholesterol. In this sense, it is recommended that during periods when you eat fatty and high-calorie foods, such as holiday meals, to eat a little celery daily.

The benefits of celery for the digestive system

Celery can have a laxative effect, especially when consumed in the morning, on an empty stomach. A 2-3 day cure of celery juice can get rid of constipation, when other remedies have no effect.

The active substances in celery act on the digestive system in many ways: it soothes gastritis and heartburn, reduces bloating and flatulence, is deworming, regulates the intestinal flora, detoxifies the liver and colon. Celery can also help you if you have a more difficult digestion, no appetite, hepatitis or ulcer.

Celery detoxification

Due to the strong detoxifying effect, celery is a suitable food when you are on a diet and you want to lose weight. The high water content has an excellent diuretic effect.

In addition, when we eat celery, our body needs a lot of calories to digest it, which makes it burn the fat in the stores we want to get rid of.

Other benefits

Celery soothes arthritis and joint diseases, due to its detoxifying, diuretic and anti-inflammatory effects.

Celery is also an effective antibiotic, the volatile oils in its content can fight bacterial infections.

Since ancient times, doctors and healers have used celery as a calming nervous system. You can enjoy this effect especially in the evening or during stressful times, because celery will reduce fatigue and nervousness.

A better known effect of celery is the hormonal one, easy to notice especially in men. Celery is recommended in cases of impotence and frigidity, in courses of several months, made only under the supervision of a doctor.

Celery also has some restrictions

If you are pregnant or breastfeeding, avoid eating excess celery, as this has hormonal effects that can affect pregnancy or milk.

Celery is not recommended for people suffering from kidney disease or those who have allergies to similar plants: carrot, dandelion.

In addition, celery may interact with some medications and treatments, so talk to your doctor if you have a chronic condition and are undergoing treatment.

How to integrate celery root in your diet

Like other vegetables, celery root, which has the size and shape of a grapefruit (there are, however, smaller roots) is excellent as an ingredient in stews, soups and stockings, you can prepare gratin dishes based on celery, with or without potatoes. Also, from the celery root is obtained an extremely creamy puree.

If you like it raw, celery root can be used, grated, in salads, as is the case with one of the most famous dishes: celery salad with apples.

Celery recipes: try a celery salad with apples

Ingredients

  • 1 large celery root, peeled and cut into large pieces
  • 2 green apples, without peel, cut into quarters, without stalks
  • 1/2 light mayonnaise cane
  • 2 tablespoons Dijon mustard
  • 60 ml whole milk
  • 2 tablespoons lemon juice
  • 1/3 cup Romanian nuts, fried, chopped
  • 3 tablespoons chopped green parsley

Method of preparation

Using a grater (on the side with the biggest holes), grate the celery and apples and then move the composition into a large bowl.

Separately, in a small bowl, mix mayonnaise, mustard, milk and lemon juice until smooth. Pour the dressing over the composition of apples and celery. Add the chopped walnuts and chopped parsley and mix until the flavors combine. Serve celery salad with apples at room temperature.


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