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Veal soup with broccoli and sour cream

Veal soup with broccoli and sour cream

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"The GastroArt Challenge"
Well, when it comes to soups and juices, I'm the right man. In our house, soup is consumed daily. Honestly, I only flirted with those in the form of cream. I have an imagination - overflowing inspiration in various combinations. You don't know where you're going and where you're going. This time, initially, the ingredients recommended a soup with dumplings [which I also prepared the next day]. Eventually I added broccoli, sour cream, dill and I found a wonderful soup.

Vegetable soup with broccoli

Vegetable soup with broccoli from: carrots, beans, broccoli, tomatoes, leeks, bell peppers, celery, oil, bay leaf, thyme, salt, pepper, parsley.


  • 2 carrots
  • 100 g white beans
  • 500 g broccoli
  • 3 tomatoes
  • ½ leek thread
  • 1 bell pepper
  • ¼ celery
  • 2 tablespoons oil
  • 1 bay leaf
  • ½ teaspoon of thyme
  • Salt, pepper, parsley

Method of preparation:

Put the beans to soak the night before, rinse with cold water, boil halfway and put in a bowl.

The leeks are cleaned, washed, sliced ​​and placed in a bowl with diced peppers, sliced ​​carrots and celery on a large grater.

Heat the oil in a saucepan, add the vegetables and cook until soft, possibly adding a little water. Boil 2 liters of water, add hardened vegetables, salt and pepper. Boil for 10 minutes, add the beans and leave on the fire until the vegetables are almost cooked.

Broccoli break into small bouquets, wash and put in the pot. Boil for 5 minutes, add the grated tomatoes, bay leaf, thyme and cook for another 10 minutes.

After it is ready, remove the bay leaf and serve sprinkled with chopped parsley together with a tuica glass.

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olga 2 years ago - 2 February 2015 11:12

Re: Pide with broccoli

How good I can look - I'm WOW

Alina a year ago - January 6, 2016 10:45

Re: Pide with broccoli

Hello Ioana,
Can I use quiche dough in this recipe? I'm afraid it won't come out too hard / dry. Thanks.

Ioana a year ago - 6 January 2016 11:39

Re: Pide with broccoli

and I think it will come out too dry. usually the quiche is mixed with sour cream and egg and the filling is more creamy, it remains creamy even after cooling. here is just a layer of cheese, which when hot is ok, but after cooling hardens again.

you could make this quiche, just instead of ham you put broccoli and instead of cheese you put mozzarella. eventually you can use a fatty yogurt instead of sour cream [link]

Alina a year ago - January 6, 2016 12:46 PM

Re: Pide with broccoli

All right, I'll use the dough you recommended in this recipe. Thanks.

We put 5l of water to the liver together with the bones or the calf drop. Rub the belly well with cornstarch and salt, clean the skins and leave in cold water with a little baking soda to remove the acid.

After 3 hours of cooking, remove the veal leg and debone, cutting the meat into 1 cm strips.

After at least 3 hours of standing in water with baking soda, the belly is boiled in the water in which the foot also boiled, filling with water if necessary. Grate the carrots, parsnips and finely chop the onions.

Remove the belly after 3 hours of cooking and after it has cooled, cut it like thicker noodles, as well as the meat on the leg.

Put it in another pot, strain the juice in which it boiled and let it boil for another 2-3 minutes together with the meat on the leg, vinegar, parsnips, carrots and onions.

Grind the garlic, add a teaspoon of salt, the yolks, sour cream and a little chilled juice from the soup. Add this mixture over the belly soup and salt and pepper to taste.

Belly soup with yolk and vegetables is served with sour cream (and, preferably, with hot peppers and garlic)

Broccoli soup

A recipe delicious of broccoli soup, carrot, celery, bell pepper, fennel, red onion, kale, tomatoes, olive oil, lemon, salt, pepper, parsley, sour cream, croutons.


  • a carrot
  • a quarter of celery
  • two red bell peppers
  • a green bell pepper
  • 500 g broccoli
  • a fennel
  • a red onion
  • 400 g of cabbage created
  • 3 tomatoes
  • 100 ml of olive oil
  • a lemon
  • salt
  • pepper
  • parsley
  • sour cream
  • croutons

Method of preparation:

Peel a squash, grate it and slice it. Peel a squash, grate it and chop it in a bowl with the finely chopped fennel.

The created cabbage is washed, cut into small pieces and put in a bowl. Heat half the amount of oil in a saucepan, add the carrot and celery, cook for five minutes, add the fennel and red onion.

Fry until soft, add the cabbage leaves and simmer for another five minutes, stirring constantly. Boil two liters of water and, when it starts to boil, add the hardened vegetables.

Season, boil for ten minutes then add the broken broccoli into small bunches. When the broccoli is almost cooked, add the peppers, the rest of the olive oil and cook for another ten minutes over medium heat.

For the meatballs I chopped a piece of veal, I mixed it with an egg, 2-3 tablespoons of rice, salt and oregano. I boiled them in boiling water, a little salty. They were ready in about 45 minutes.

For the sauce I hardened - smothered an onion in a little oil, then I added carrots and bell peppers. After soaking, I put two glasses of water and let it boil at the right heat. I said that some zucchini works well, so it landed nicely in the sauce.

After all the vegetables were cooked, I added 250 grams of sour cream and some greens. When the sauce boiled, I added the hot meatballs, left it for another minute and turned off the heat. The amount of sauce depends on everyone's whim, but don't forget that the meatballs absorb a lot of sauce.

The veal meatballs with vegetables and sour cream can be served with fresh chopped greens on top.

Leek soup with rice

Leek soup with rice, prepared with a little celery and seasoned with larch and parsley

French mushroom soup

French mushroom soup prepared with onion, garlic and soy sauce

French fries with meat

French fries with pork (legs), baked with sour cream and cheese

French mushrooms with grape must.

French mushrooms with grape must. The must is seasoned very well with the mushrooms.

Veal soup with broccoli and sour cream - Recipes

Belly soup is one of the most popular soups, especially in restaurant kitchens, a special soup with a unique taste! I recommend you too radautean soup and Greek style chicken soup.
Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here You can also find me on instagram here.

Ingredient belly soup

How to prepare belly soup

Boil the beef bones together with the belly. The foam that forms on top is collected from time to time.

After about three quarters of an hour, add the vegetables cut into large pieces and cook over low heat.

Check the belly from time to time and when it is well cooked, take it out, cut it into strips and set it aside.

Boil the bones until everything falls off them, then remove them together with the vegetables. The remaining juice is strained through a gauze or a thick sieve and put back in the pot. Add the crushed garlic (I put the whole head but each one tastes), vinegar to taste and salt, and optionally you can add pepper.
Add to the pot the cut belly as well as the stingrays and meat that have been cleaned from the bones.

Vegetable soup with sour cream and greens

Vegetable soup with sour cream and greens from: carrots, parsnips, parsley, celery, potatoes, green beans, onions, broccoli, rice, tomatoes, egg yolks, sour cream, vegetable spices, oil, salt.


  • 4 carrots
  • 1 parsnip
  • 1 parsley root
  • 1/4 celery
  • 3 potatoes
  • 150 g green beans
  • 1 onion
  • 9 bunches of broccoli
  • 3 tablespoons rice
  • 3 tomatoes
  • 2 yolks
  • 250 g cream
  • oil
  • salt
  • chopped green parsley
  • 10 g vegetable seasoning

Method of preparation:

Peel, wash and chop the carrots, parsley, parsley and celery. Then fry them in a little oil, add salt, pepper, pour 3 liters of water and bring to a boil.

After 20 minutes, add the peeled, washed and diced potatoes, the washed rice, the green beans, the finely chopped and chopped onion and the sliced ​​tomatoes.

Let simmer for another 15 minutes and add broccoli. Leave for another 5 minutes and turn off the heat.

Mix the yolks with the cream, pour a little of the hot soup and mix, then add the vegetable spice. Pour the whole composition into the pot and mix.

Match the taste of salt and pepper and sprinkle with finely chopped green parsley.


  1. Adalbert

    No doubt.

  2. Inteus

    your idea is useful

  3. Gogrel

    Sorry, but could you please give a little more information.

  4. Duhn

    Yes, really. I join told all above. Let's discuss this question.

  5. Akinojora

    The props are coming out

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