Ingredients (6 pots): – 400g minced beef – 3 red bell peppers – 5-6 carrots – one large red onion – 1 glass (250ml) pearl barley – 2 tsp salt – 5-6tbsp tomato puree (pure tomatoes, not salted) – 300-350ml water in each pot
Method: 1 Grate carrots; chop bell peppers & onion 2 Combine vegetables, 1 glass not boiled pearl barley, tomato puree, salt: mix well 3 Preheat the oven to 190C 4 Distribute minced beef equally in the pots 5 Distribute vegetables & pearl barley mixture in the pots equally, over the minced beef 6 Add 300-350ml water in each pot 7 Cover the pots with lids and put in the oven for 60 minutes at 190C 8 Enjoy delicious soup!
It’s no use going back to yesterday, because I was a different person then.
Ingredients (2 servings): – 3 fresh corn cobs – 9 middle (~6cm length) potatoes – 1 tsp salt – 400-500 ml water – bunch of green onions for serving Method: 1 Wash corn cobs and wash & peel potatoes 2 Cut corn kernels off cobs with a knife 3 Cut potatoes in 2-3cm pieces 4 Cook potatoes & corn kernels for 15-20 minutes in salted water 5 Evacuate 3-4 tbsp corn kernels for serving on a separate plate 6 Mash the rest of soup with an immersive blender 7 Serve the soup with chopped green onions and boiled corn kernels!
Ingredients (3-4 portions): – 3 cucumbers (270g) – 1 small red bell pepper (200g) – 1 small yellow bell pepper (120g) – 700ml tomato juice unsalted – 2 garlic cloves (10g) – 100g wholegrain rye bread pulp – 20ml virgin olive oil – 1/2 tsp salt – 100g Feta for serving Method: 1 Wash and chop cucumbers and bell peppers 2 Peel, wash and grate garlic 3 Mash with a blender 2/3 chopped cucumbers and bell peppers+bread pulp+olive oil+tomato juice+grated garlic cloves+salt until smooth 4 Serve the soup with the remaining chopped cucumbers & bell peppers and with crushed Feta cheese 5 Enjoy – it’s a perfect soup for a hot summer day !
Soup ingredients: – 1 head broccoli (400g) – 200g carrots – 250g new potatoes – 400ml broth from the meatballs – 1/2 tsp salt – 50ml 33% cream Meatballs ingredients: – 200-300g minced beef – 1 bunch dill – 1 tsp salt – 1/3 tsp black pepper
Method: 1 Meatballs 1.1 Mix minced beef with chopped dill, salt & black pepper 1.2 Form with hands meatballs and boil them in 400 ml water for 40 minutes 1.3 Transfer the meatballs on the plate (cover with a lid to keep them warm) and keep the broth for the soup 2 Soup 2.1 Wash and peel carrots and potatoes 2.2 Wash broccoli; cut 1cm off the bottom of the broccoli stalk and peel the broccoli stalk 2.3 Cut carrots and potatoes into 1cm cubes 2.4 Cut broccoli into small pieces (both stalk and florets!) 2.5 Boil the vegetables in 400ml beef broth (add 1/2 tsp salt) for 12 minutes 2.6 Mash the soup with an immersive blender until smooth 2.7 Add 33% cream to the soup and mix well 3 Serve the soup with meatballs, sprinkle with chopped dill and enjoy ! 🙂
Not knowing when the dawn will come I open every door.
Ingredients: – 1 head broccoli (400g) – 200g carrots – 250g new potatoes – 400ml water – 1tsp salt – 50ml 33% cream
Serving ingredients: – 100g grated Cheddar Method: 1 Wash and peel carrots and potatoes 2 Wash broccoli; cut about an inch off the bottom of the broccoli stalk and peel the broccoli stalk 3 Cut carrots and potatoes into 1cm cubes 4 Cut broccoli into small pieces (both stalk and florets!) 5 Boil the vegetables in 400ml salted (1tsp) water for 12 minutes 6 Mash the soup with an immersive blender until smooth 7 Add 33% cream to the soup and mix well 8 Serve the soup with grated cheddar and have a great day ! 🙂
Night is always darker before the dawn and life is the same, the hard times will pass, every thing will get better and sun will shine brighter then ever.
Soup ingredients (2 servings): – 350g parsnip (weight unpeeled) – 350g baby potato (weight unpeeled) – 100ml 33% cream – 400ml chicken broth or water – 1 tsp salt
Baked vegetables ingredients: – 3 small carrots – 1 parsnip (~100g) – 1/2 tsp salt – 1/3 tsp black pepper – 1 tbsp olive oil Method: 1 Soup 1.1 Wash and peel potatoes and parsnip 1.2 Chop potatoes and parsnip into 0.5-1cm cubes 1.3 Boil the vegetables in 400ml chicken broth or water for 15 minutes 1.4 Add 33% cream + salt: mash with an immersive blender 2 Vegetable chips 2.1 Pre-heat the oven to 200C 2.2 Wash and peel carrots and parsnip 2.3 Cut vegetables into thin strips 2.4 Put the vegetables stripes on the baking paper, sprinkle with olive oil & salt 2.5 Bake for 20 minutes 3 Serve and enjoy delicious and healthy lunch !
Notes: 1 If you chop the vegetables in advance in the morning, you can have a really quick lunch in the midday 🙂 2 Everything is going to be fine, I have asked Father Christmas and he is quite confident about it !
Soup ingredients (2 servings): – 1 medium or 2 small broccoli heads – 4-6 baby potatoes – 1 small onion – 400ml vegetable or chicken broth – 1/2 tsp salt
Tartines ingredients: – 6-8 pieces of Ciabatta – 100g cream cheese (e.g. Almette) – 1/2 bunch chopped chives – 1/4 tsp black pepper – 4-8 cherry tomatoes for decoration
Method: 1 Soup: 1.1 Cut the washed broccoli with stalks & the peeled potatoes into 1-2cm cubes 1.2 Chop the onion as well. Yes, I often do this in sunglasses 😉 1.3 Put the vegetables into the boiling broth and cook for 15 minutes at medium heat 1.4 Add salt and blend the soup until smooth 2 Tartines: 2.1 Combine cream cheese with chopped chives and black pepper: mix well 2.2 [Optional] Bake slightly brushed with olive oil Ciabatta slices at 200C for 5-7 minutes. Let them cool down. 2.3 Butter the cheese mixture on the Ciabatta slices 2.4 Decorate with the cherry tomatoes halves 3 Serve and enjoy!
With a few flowers in my garden, half a dozen pictures and some books, I live without envy.
Lope de Vega
Salmorejo ingredients (2 servings): – 🍅🍅🍅 500g fresh tomatoes 🍅🍅🍅 – 50g-100g ciabatta or baguette crumb (soft part) – 2 garlic cloves – 1 tsp salt – 1/2 tablespoon white wine vinegar – 50ml olive oil Extra Virgin
Serving ingredients: – 100g chopped ham – a few basil leaves Directions: 1 Wash tomatoes and remove the green middle part 2 Combine in a bowl tomatoes + ciabatta crumb (add 100g crumb for a thick soup and 50g for a light one) + garlic cloves + salt + vinegar + olive oil: mash everything with a food processor or blender until smooth 3 Serve the soup with chopped ham and fresh basil leaves ! Enjoy !
Notes: 1 This soup will not leave you indifferent 😉 2 Tomatoes, olive oil & garlic quality are essential for the taste! 3 Put the soup in the fridge for 1 hour before serving if you prefer to have it cold 🙂
OkroshkaIngredients (2 servings): – 400ml Kefir – 200ml water – 100g chicken breast meat – 4 baby potatoes – 2 small eggs – 150-200g cucumbers – 150-200g radish – 1/2 bunch dill – 1 teaspoon salt – 1 tablespoon sugar
Directions: 1 Boil chicken breast meat; let it cool down; dice the meat into 1cm cubes 2 Peel baby potatoes; cut into 1cm cubes; boil until ready; drain well and let them cool down 3 Boil 2 eggs, let them cool down, peel and dice into 0.5cm cubes 3 Chop dill 4 Cut radish and cucumber into strips 5 Mix in a large bowl cold (from the fridge) Kefir with water, salt, sugar, chopped dill 6 Add to the bowl eggs, radish, cucumbers, potatoes, chicken and carefully mix 7 Serve immediately !
As for the ball, it is quite a settled thing; and as soon as Nicholls has made white soup enough, I shall send round my cards.
Jane Austen, Pride & Prejudice
Ingredients (2 servings): – 2 large red bell peppers – 6 baby potatoes – 1 small onion – optional: 60ml 33% cream – 400ml water or chicken broth – 0.5 tsp salt – 25g green unsalted raw pistachios – green onions for serving
Method: 1 Roughly chop peeled potato, de-seeded bell peppers & onion 2 Finely grate pistachios 3 Boil potato in a broth for 5 minutes 4 Add bell peppers & onion, simmer for another 10 minutes 5 Add (optional!) 33% cream to the soup-to-be, transfer to the blender, puree until smooth 6 Garnish with chopped green onions & grated pistachios
It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade.
― Charles Dickens, Great Expectations
Ingredients (for 2 servings): – 2 large sweet potatoes – 1 onion – 400ml water or chicken broth – 60ml cream 33% – 10 leaves fresh baby spinach for serving – 30g almond petals for serving – 1/2 tsp salt – 1/2 tsp pepper
Method: 1 Cut sweet potatoes into ~2x2x2cm pieces 2 Cut onion into ~0.5×0.5×0.5cm pieces 3 Boil sweet potatoes in chicken broth for 10 minutes (add as much chicken broth as required to cover the sweet potatoes pieces) 4 Add onion to the broth and boil for another 5 minutes, then remove the saucepan from the oven 5 Blender the soup, add salt and pepper 6 Stir in cream and serve with fresh baby spinach, almond petals and black pepper !
“La parole humaine est comme un chaudron fêlé où nous battons des mélodies à faire danser les ours, quand on voudrait attendrir les étoiles”
– Gustav Flaubert
Soup ingredients (for 2 large servings): – 600g parsnips – 250g potatoes – 1 small onion – 200ml milk or 33% cream – 1 tsp salt Beetroot chips ingredients: – 1 large beetroot
Method: 1 Let’s first make beetroot chips: 1.1 Preheat the oven to 160C 1.2 Peel one beet root and cut 1mm width slices of it 1.3 Put beet root slices on a baking paper and bake them 30 minutes at 180C 2 Peel vegetables for soup, cut them at ~2cm cubes and boil 15 minutes in salty water 3 Leave 100-200ml vegetable broth with vegetables, add milk/cream and puree vegetables with milk/cream in a blender 4 Garnish the soup with root beet chips and black pepper 5 Enjoy !
Patsuk opened his mouth, stared at the vareniki, and opened his mouth wider still. At that moment, a varenik jumped out of the bowl, splashed into the cream, flipped over and leapt straight up into his mouth. Patsuk opened his mouth again, and another varenik went through the same performance. The only trouble he took was to munch it up and swallow it.
Nikolai Gogol, Christmas Eve
Vareniki dough ingredients: – 260g wheat flour – 130ml water – 30ml olive oil – 1/2 tsp salt
Vareniki filling ingredients: – 250g potato – 1 large onion – 1/2 tsp salt
Method: 1 Add olive oil in the middle of flour heap and mix 2 Stir in boiled water into the oily flour 3 Let the dough rest for 15 minutes 4 Peel potatoes, cut into ~2x2x2cm pieces, boil for 20 minutes, and make a potatoes puree with one teaspoon salt 5 Fry chopped onion till gold and add to potatoes-puree 6 Boil whole peeled beet roots in 1l salted water for 20 minutes, remove the beet roots from the broth 7 Roll out the dough to ~2mm and make round circles out of it with a cup or a glass 7.1 repeat 7 with the rest dough until no dough is left 🙂 8 Put 1 teaspoon of potatoes-puree with onion in the middle of each circle 9 Fold the circles half in half and lock the ends of circles tightly with finger tips (I usually do it twice through the whole length) 10 Carefully put Vareniki into boiling salted water, boil for 4-5 minutes 11 Serve Vareniki in the beetroot broth with a vinegar (1 teaspoon vinegar per serving) 12 Enjoy Vareniki avec Bortsch comme a la table du Bon Roi Stanislas !