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Chimen soup

Chimen soup


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Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Cumin soup:

Peel the onion and carrot and grate them and fry them in oil. Add 2 l of water, add salt and pepper and let them boil. Put the cumin in the infuser and add it to the boil in the soup pot. At the end ( when the carrot is cooked) make a thickening of a tablespoon of flour and a little water and add it to the soup and let it boil for another 5-10 minutes.


Transylvanian cumin soup with quick and cheap recipe

Transylvanian cumin soup it is a very simple soup to prepare and flavor. It is loved by children and is never saturated with just a portion.
For Transylvanian cumin soup you only need a few simple ingredients. You can prepare it in two ways, with ground cumin or to make a tea from seeds. And don't miss the croutons on the cumin soup.
If you need a quick soup, try this recipe too.


Beef soup with cumin

Cattle sup & # 259 with cumin, a dish from Hungarian cuisine that was taken over by our housewives.
We will use for re & # 539et & # 259 cumin. We'll see what other preparations are used caraway:
& ndash Often used & icircn doughs, season & # 259 pl & # 259cut p & acircinea din rye & # 259, s & # 259r & # 259 & # 539elele, biscuits & # 539ii appetizer, buns for hot dogs.
& ndash & Icircn quantity & # 259 & # 539i moderate, cumin is perfectly associated with most vegetables, & icircn soups, sauces, puddings, soups, but & # 537i and blackberries. & Icircn any dish that includes potatoes or cruciferous vegetables (cabbage & # 259, Brussels sprouts, kale, cauliflower & # 259).
& ndash & # 8239 & Icircn sauces based on tomatoes, a cumin powder will give a unique aroma.
& ndash An old alcoholic and aromatic drink, dating from the 16th century, contains cumin seeds, anise and fennel. or a Dutch liqueur & icirci bears the same name: K & uumlmmel.

Photo: Cattle sup & # 259 with cumin & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
400 g beef & # 259
3 onions
75 g butter
1 tablespoon cumin seeds
salt
1 v & acircrf de cu & # 539it papia dulce sau iute, dup & # 259 gust
4-5 cloves of garlic
300 ml ro & # 537ii juice
1 tbsp & # 539 & # 259 f & # 259in & # 259
4 medium-sized potatoes
2 liters sup & # 259 of vit & # 259
3-4 buns to serve
Preg & # 259te & # 537ti a & # 537a:
Peel an onion, grate it and squeeze the juice. Add the diced meat and continue to cook them together, stirring constantly.
Quench with hot soup, add paprika, cumin, pepper and a pinch of salt and simmer for about 1 hour.
Add the potatoes to the soup, clean the cheese beforehand, sprinkle with the 539i cubes and the 539e cubes. After 10 minutes, add the tomato juice. Let it boil for 10 minutes, after which you put the flour in 100 ml of cold water, stir and continue boiling for 3-4 minutes.
Serve the portions decorated with cumin, finely chopped parsley and paprika, along with slices of browned buns and melted butter.

Preparation: 10 min. Boiling: 75 min.
Re & # 539et & # 259 de Sandu Deu & # 537an, Luna de Jos, jud. Cluj


In a pot of suitable size put 2 tablespoons of hot olive oil. Put 2 tablespoons of grated flour and a tablespoon of ground cumin on it. Bake for 1 minute, stirring constantly, then remove from the heat and add a tablespoon of paprika. Mix well and put 2 liters of cold water, then put back on the fire.

Leave it on the fire until it boils and then season to taste. In a bowl put 1 egg yolk, which is mixed with all the cream. Beat the egg whites and the other two eggs in a separate bowl with a pinch of salt.

When the juice boils, quickly pour in the beaten eggs and beaten egg whites, stir vigorously to form the rags. Leave for 2-3 minutes, then pour the soup composition over the yolk and cream until a liquid combination is made. When it is well mixed and liquid, carefully pour it into the soup and mix well. Extinguish the fire, the soup is ready to serve. Serve hot with croutons and sprinkled with a little green parsley if you have it. Good appetite!


Transylvanian cumin soup with quick and cheap recipe

Transylvanian cumin soup it is a very simple soup to prepare and flavor. It is loved by children and is never saturated with just a portion.
For Transylvanian cumin soup you only need a few simple ingredients. You can prepare it in two ways, with ground cumin or to make a tea from seeds. And don't miss the croutons on the cumin soup.
If you need a quick soup, try this recipe too.


Beef soup with cumin

Cattle sup & # 259 with cumin, a dish from Hungarian cuisine that was taken over by our housewives.
We will use for re & # 539et & # 259 cumin. We'll see what other preparations are used caraway:
& ndash Often used & icircn doughs, season & # 259 pl & # 259cut p & acircinea din rye & # 259, s & # 259r & # 259 & # 539elele, biscuits & # 539ii appetizer, buns for hot dogs.
& ndash & Icircn quantity & # 259 & # 539i moderate, cumin is perfectly associated with most vegetables, & icircn soups, sauces, puddings, soups, but & # 537i and blackberries. & Icircn any dish that includes potatoes or cruciferous vegetables (cabbage & # 259, Brussels sprouts, kale, cauliflower & # 259).
& ndash & # 8239 & Icircn the sauces based on tomatoes, a cumin powder will give a unique aroma.
& ndash An old alcoholic and aromatic drink, dating from the 16th century, contains cumin seeds, anise and fennel. or a Dutch liqueur & icirci bears the same name: K & uumlmmel.

Photo: Cattle sup & # 259 with cumin & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
400 g beef & # 259
3 onions
75 g butter
1 tablespoon cumin seeds
salt
1 v & acircrf de cu & # 539it papia dulce sau iute, dup & # 259 gust
4-5 cloves of garlic
300 ml ro & # 537ii juice
1 tbsp & # 539 & # 259 f & # 259in & # 259
4 medium-sized potatoes
2 liters sup & # 259 of vit & # 259
3-4 buns to serve
Preg & # 259te & # 537ti a & # 537a:
Peel an onion, grate it and squeeze the juice. Add the diced meat and continue to cook them together, stirring constantly.
Quench with hot soup, add paprika, cumin, pepper and a pinch of salt and simmer for about 1 hour.
Add the potatoes to the soup, clean the cheese beforehand, sprinkle with the 539i cubes. After 10 minutes, add the tomato juice. Let it boil for 10 minutes, after which you put the flour in 100 ml of cold water, stir and continue boiling for 3-4 minutes.
Serve the portions decorated with cumin, finely chopped parsley and paprika, and slices of browned buns and melted butter.

Preparation: 10 min. Boiling: 75 min.
Re & # 539et & # 259 de Sandu Deu & # 537an, Luna de Jos, jud. Cluj


Gluten-free quiche with spinach and parmesan

Comments (6)

I don't know where (region) this recipe is from but only cumin soup isn't, it's something like cumin vegetable soup. The cumin soup from Transylvania has only ground and boiled cumin, then strained, but in a larger quantity to predominate the taste of cumin. Yes, it is also made rantas (flour fried in oil) but it can also be without oil. Serve with croutons and ready. It's very tasty.

I don't want to be bad but it's not a recipe for cumin soup, I think it's more of a "soup". YOKO's comment is right.

A bit poor for my taste -I don't see how this crispy zama could be adored. I think it's missing something. I don't think the recipe is complete.

Yoko is right but she doesn't want me to be bad. That word, how many custom borders! As simple as it is, as good and tasty.

Interesting recipe, I'll try. I make cumin soup much simpler, with few ingredients, something like Yoco explained, that is, make a cumin tea, strain it and add it over a rantas (oil, flour and paprika) and spices (salt , pepper, vegeta). For a better taste, add sour cream and ready. It's good. I'm from Cluj, and that's how it's done here, but I'm always happy when I find other variants from different regions or simply original recipes, invented and tried.

put 2 teaspoons of cumin in a teaspoon of butter fry a little put a finely chopped onion brown a little and a little chopped green and red peppers to look like a pepper knife tip and a paprika knife tip and a teaspoon of delicacy a teaspoon of flour and then quench with water add salt and bring to a boil. when it boils, break 3-4 or five eggs as many portions as you want. after you put the eggs, let them boil until the eggs boil and they appear as if you were making holes in the pan, then you put the finely chopped parsley leaves. put a tablespoon of sour cream on the plate and then let it be bad. GOOD APPETITE


Ingredients Cumin soup with croutons:

  • 1 large onion
  • 1 suitable carrot
  • 1 small celery
  • 2 tablespoons oil
  • 1 clove of garlic
  • 1 tablespoon flour
  • 1 teaspoon sweet paprika
  • 1 tablespoon grated cumin seeds
  • 4 tablespoons tomato broth
  • 2 bay leaves
  • 1 bunch of green parsley
  • Salt
  • Pepper
  • croutons
  • Dried and crushed chilli for those who want spicy

CHIMEN soup against bloating and digestive problems

Strongly flavored and very easy to prepare, this cumin soup is an inspired choice for those who suffer from bloating or upset stomach. Cumin is part of the same family as parsley, dill, fennel and anise.

Cumin seeds contain essential oils with digestive, carminative, anti-flatulence and antioxidant properties. Indian Ayurvedic medicine uses cumin seeds against gastrointestinal problems: flatulence (bloating), colic, constipation, irritable bowel syndrome, stomach ulcer or gastrointestinal cancer.

• 1 tablespoon cumin seeds
• 1 onion
• 1 clove of garlic
• 1 carrot
• 3-4 tablespoons of tomato broth
• 2 tablespoons oil
• 1 tablespoon flour
• 2 bay leaves
• 1 teaspoon of onions or paprika
• salt, pepper and parsley
• 1.2 liters of hot water
• 2 slices of bread

Chop the onion, crush the garlic and heat it in a soup pot. Cook the vegetables over low heat until soft. Then add the rest of the vegetables, finely chopped, and ½ teaspoon of whole cumin seeds. Leave to harden for another 2-3 minutes, then add the flour and chilli powder. Mix well until the flour and chilli are evenly distributed.

Add water, then bay leaves, salt and pepper. Stir and put the lid on. Let it cook until all the vegetables are soft, about a quarter of an hour.

Meanwhile, prepare the croutons. Cut the bread into cubes and sprinkle with a little olive oil, then season with salt, pepper, thyme or other spices. Place the flavored bread cubes in a tray lined with baking paper, and bake in the oven heated to 200 degrees. Leave for a maximum of 5 minutes to dry.

Near the end, add the broth, finely chopped parsley and the rest of the crushed cumin seeds (1/2 tablespoon) to the soup. It tastes like salt.

The soup thus prepared is put in bowls, and served with flavored croutons.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


CHIMEN soup against bloating and digestive problems

Strongly flavored and very easy to prepare, this cumin soup is an inspired choice for those who suffer from bloating or upset stomach. Cumin is part of the same family as parsley, dill, fennel and anise.

Cumin seeds contain essential oils with digestive, carminative, anti-flatulence and antioxidant properties. Indian Ayurvedic medicine uses cumin seeds against gastrointestinal problems: flatulence (bloating), colic, constipation, irritable bowel syndrome, stomach ulcer or gastrointestinal cancer.

• 1 tablespoon cumin seeds
• 1 onion
• 1 clove of garlic
• 1 carrot
• 3-4 tablespoons of tomato broth
• 2 tablespoons oil
• 1 tablespoon flour
• 2 bay leaves
• 1 teaspoon of onions or paprika
• salt, pepper and parsley
• 1.2 liters of hot water
• 2 slices of bread

Chop the onion, crush the garlic and heat it in a soup pot. Cook the vegetables over low heat until soft. Then add the rest of the vegetables, finely chopped, and ½ teaspoon of whole cumin seeds. Leave to harden for another 2-3 minutes, then add the flour and chilli powder. Mix well until the flour and chilli are evenly distributed.

Add water, then bay leaves, salt and pepper. Stir and put the lid on. Let it cook until all the vegetables are soft, about a quarter of an hour.

Meanwhile, prepare the croutons. Cut the bread into cubes and sprinkle with a little olive oil, then season with salt, pepper, thyme or other spices. Place the flavored bread cubes in a tray lined with baking paper, and bake in the oven heated to 200 degrees. Leave for a maximum of 5 minutes to dry.

Near the end, add the broth, finely chopped parsley and the rest of the crushed cumin seeds (1/2 tablespoon) to the soup. It tastes like salt.

The soup thus prepared is put in bowls, and served with flavored croutons.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Cumin soup cheap, tasty recipe, good for the stomach

It is a controversial soup in my family: I adore it, my mother as well, my sister hates it. Dad doesn't eat it. But not because she didn't like it, but because at the technical boarding school where she stayed while she was at school, they were very annoyed with her. Probably because it was cheap and easy to make. Because, literally, it has some very cheap and simple ingredients, it doesn't have meat again croutons put at the end give a little texture to an otherwise very simple preparation.

It is a light soup, easy to make and very fast. At its core, it is caraway. A spice that we really like, has a pleasant aroma and has therapeutic qualities, helping digestion and being an intestinal anti-inflammatory. In other words, only good. This soup is a perfect recipe when I have problems with my stomach. It gives a good feeling to the stomach and has a delicious taste provided you like cumin.

I prepare it in the version learned from my mother, I use rantas. In fact, I use rantas somewhat, because I don't fry the flour but I add more to the texture. To have a little consistency.

I think this variant was a recipe taken by the Romanians from the Saxons, at least in the Sibiu area. In general, cumin soup is the prerogative of Transylvanian cuisine. I discovered this when talking to people from beyond the mountains, I saw that they did not even know about such a recipe, it even seemed strange to them. And wow, if you've never eaten, give it a try. You might like it. Of course, I know I love it.


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Comments:

  1. Kigakree

    is understood in two ways like this

  2. Zulkigar

    Oh thank you

  3. Brandon

    In it something is. Thanks for the explanation.

  4. Gular

    I apologise, but, in my opinion, you commit an error. Let's discuss it. Write to me in PM, we will talk.

  5. Yogor

    Bravo, your thought is very good



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