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Nettle soup and fish

Nettle soup and fish



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The nettles are cleaned and washed well in many waters.

the onion is cleaned, washed and finely chopped.

the carrot is cleaned, washed and put on the large grater.

the potatoes are cleaned, washed and cut into larger cubes.

the tomato is cleaned of the skin and cut into cubes.

in a small pot (4,5,6 liters) put about 3 quarters of water and put all the above vegetables. (I put the nettles whole but if you want you can chop them).

let them boil for 15-20 minutes then add the preserves to the tomato sauce (cut the fish into cubes).

let it boil a little until the vegetables are cooked. add vegeta and pepper to taste and add borscht.

bring a few more boils and add chopped green parsley, turn off the stove and cover with a pot lid.



Wash and clean the skin of skin and fat. In addition to the pieces of meat you can use pieces of the neck, ribs.

Put the meat in the pot, cover everything with water, add a pinch of salt. You will need to remove the foam as it boils.

Meanwhile, wash the vegetables and cut them into small pieces. If you love potatoes, don't hesitate to peel a few and add them.

Once the meat is completely cooked, you can add the chopped vegetables. After the vegetables are cooked, add the diced tomatoes.

In order not to interrupt the cooking process, it is necessary to boil the borsch separately. After 2-3 boils you can add this one as well.

At the end you can add the beaten egg and the larch. You can serve this with yogurt or cream, along with a hot pepper.

Complete this dish with a traditional Easter appetizer, a piece of lamb, according to your grandmother's recipe. Don't forget the dessert and serve an Easter cake cake.

Things you didn't know about larch

Like us, the civilizations of ancient Greece and Rome used herbs in treatments or in the kitchen. Herbal remedies from larch date back to the twelfth century. Locust bean is a perennial plant, easy to grow, which is spread by seeds.

Although many of the ancient practices are no longer known to us today, we continue to use larch among culinary preparations. Especially in Europe and Asia.

This plant is said to have originated in the Mediterranean basin. It is a good anti-inflammatory, menstrual support, or menstrual balm. Leuştean relieves stomach discomfort and helps digestion, informs the specialized press.

Larch abounds in nutrients and minerals. It contains vitamin C and vitamin B. The plant also helps reduce allergic symptoms. Cosmetics that include larch extract can help reduce acne and treat dermatitis.

Licorice leaves can be used as a spice in food, but also to give flavor to alcoholic beverages. The leaves can also be infused in boiled water for a digestive tea. This wonder plant is rich in coumarin, camphor and eugenols. Along with the nutrients it contains, larch is useful both in the kitchen and in alternative therapies.


Fresh fish head and tail soup

A head soup and fresh fish tail, although a healthy food, does not tempt many housewives to prepare it because, at first glance, it seems difficult to do. This fear of theirs is not justified because the soup or fish borscht it is much easier to prepare than other borscht, soups or broths.

What's his secret? In a word, if we were to say it, it is "uncooked." If you want your borscht, the fish to succeed NOT boils than few minutes. Thus his flesh will remain whole and stronger and will not break into millions of pieces.

That's why we'll deal with vegetables first. The vegetables are cut into small pieces and boiled in salted water. It must be taken into account that you will also have water from the fish cooked separately, so for vegetables you will use only enough water to contain them well. One liter would be enough. And the rice will also boil with the vegetables. For this, wash it and let it soak for a few minutes, while you clean and chop the vegetables. So you better start with rice.

You actually start with the fish, which you cleaned before and sliced. That is, unless you even asked the person who sold it to you to take care of this unpleasant operation. You will put the head and tail on the borscht and with the rest you can make, in the case of a big fish, at least 2 more dishes. For example, you can make it fried (see here how to make it) with a polenta next to it or in the oven, with tomato sauce.

But we can only use the head and the tail for the soup. The eyes and gills are removed from the head, so that we do not have a bitter borscht in the end. So clean your head very well and wash very well. Thus the head will be completely edible, except for the bones of course.

Then we put the pieces of fish to boil with water (1 - 1.5 liters) until all the fish is covered. Boil for only five minutes (or a good boil), then turn off the heat. Basically boil the fish separately in order to remove the foam that forms.

In the next step, remove the fish from the water in which it boiled. Strain the water and add it over the rice vegetables, which have meanwhile boiled. Add the fish meat, then of course the borscht, to taste. And jump if you have to. Just give it another boil, enough for borscht. Then turn off the heat, because the wonderful fish borscht is ready.

Let's see together how to make a tasty one head soup and fresh fish tail. I'm just telling you a little secret: soup it was made by my husband. He is therefore the author of the recipe.

It's not the first time he cooks and posts on the blog what dishes he makes. I hope you like it and give it a try. I guarantee you that a fish soup came out of my head and tail so good that I was sorry I didn't do more.


5 fish soup recipes that even the child will not refuse

Recommendations for when to introduce fish (and solid foods in general) into a baby's diet have changed quite a bit over time, and each baby's availability certainly varies. The current standard (which has been rigorously tested in scientific studies) is that babies can start eating solid foods between 4 and 6 months, and from now on it is up to each one to see when it is ready. If you have a slightly older baby, then fish soup is definitely indicated, but here are the 5 best recipes and how to prepare them:

Fish soup can become your child's favorite, if you manage to prepare it for his tastes. Here are the 5 most beloved recipes, which the little one (but also you) will surely enjoy:


CANNED FISH SOUP

Not always when we want a fish juice we have a fresh fish at hand. In order not to suppress our cravings, we propose the version of canned fish juice. When you are at the store and you see canned mackerel on the shelves & # 8222natural & # 8221, that is just boiled & # 8211 buy 2-3 boxes, you will want to repeat the food I suggest. The mackerel should be whole and just beheaded.

canned mackerel & # 8211 1 box (400 gr)
potatoes & # 8211 2-3
rice & # 8211 0,5 pahar
celery & # 8211 1 strain
onion & # 8211 1 pc.
carrot & # 8211 1 pc.
oil & # 8211 3-4 tablespoons
bay leaf, salt, pepper
greens

Wash the celery, peel the onion and carrot, chop everything into cubes and heat in a few tablespoons of oil in a non-stick pan. We also peel the potatoes, cut them into small cubes (they will boil faster) and put them over the hardened vegetables. We wash the rice and also put it in the pan.

Add water, a bay leaf, salt, pepper and bring to a boil.

When the potatoes are ready, add the canned fish (the picture shows that it also has juice), make the fire as small as possible, put the lid on and let all the flavors penetrate. In 4-5 minutes, season with sour borscht or lemon salt, add the chopped greens, turn off the heat and let the juice rest for 10 minutes. Serve with toast or breadcrumbs, hot peppers, season with sour cream. Light and very tasty! Enjoy your meal!


Rhubarb is a sweet, perennial legume that can grow up to two meters in height. Rhubarb culture is one with an old tradition. The root has been used in Asia since 2000 BC for medicinal purposes. In Europe the plant-food became popular in 1788 and spread across the ocean later, around 1820.

& Icircn Rom & acircnia, the plant is still cultivated by hand, especially in the area of ​​Transylvania where it is known as revent, rhubarb or rhubarb. Also here, the Saxons left a legacy of some delicious recipes.