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Archive for the ‘Soups’ Category

yarma corbasi

Ingredients
-1 cup garbanzo bean,either canned or boiled
-1 cup barley,boiled
-7 cups water
-1 tbsp butter
-1 tbsp flour
-1 cup yogurt
-1 egg
-1 tbsp salt
-1 tbsp dry mint
Method
STEP 1
In a bowl, whisk egg and yogurt then add the flour and get a smooth mixture
STEP 2
Place the garbanzo beans, barley and water in a pot and boil it. Stir in the yogurt egg flour mixture and continue stirring over medium heat.
STEP 3
In a small frying pan melt 2 tbsp of butter and once it starts spitting stir in dried mint and turn the heat off.Ladle the Soup into the serving bowls and drizzle some butter-mint mixture over. Serve warm.

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-arabasi
Ingredients
-2 tbsp butter
-3 tbsp flour
-3 tbsp tomato paste
-½ lemon juice
-1 lb chicken breast
-1 tsp salt to taste
-½ tsp black pepper
-4 cups of water
Method
STEP 1
Place the chicken in a pot and add 6-8 cups of water. Add 1 tsp salt and boil until the chicken is cooked. Then, cool the chicken and cut into small bite sizes.
STEP 2
In a pot, place the butter and flour. Over low heat, sauté the flour with butter for about 3 minutes until its color changes to yellow. Then add tomato paste and sauté for 3 minutes. Add cold water.Stir constantly over high medium heat.After 10 min boiling add the chicken pieces ,lemon juice and salt. Finally sprinkle black pepper on top and serve warm.

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borscht-spoon

Ingredients

 

-1 cup chopped onion

-1/2 small head of cabbage ( sliced)

-1 carrot ( shareded)

-2 potatoes ( small cubed)

-1 medium size beet root ( shareded)

-1-2 tbsp tomato paste

-2 cloves of garlic-minced

-1 tsp black pepper

 -2 tsp salt

 

-4 cups water

-5 tbsp olive oil

 -verdure (parsley, dill, etc.)

 

Method

 

STEP 1

 

Place the diced potatoes in a large pot with 4 cups of water and boil for about 10 minutes. Shred the cabbage finely and add (but not much) into borsch when the potato is almost cooked.

 

STEP 2

 

Slice the onion and saute it for a few minutes and add the string shape cutted carrot,tomato pasteand garlic.

 

STEP 3

 

Peel the raw beet root, cut it in thin two-inch strips and stew for 5 minutes.

 

STEP 4

it is time to combine all in the pot with potatoes and cook for about 20 minutes. Add cut verdue.Ready to serve…

 

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Mushroom soup

mushroom soup

MUSHROOM SOUP

Ingredients
Serves 8
1 cup onion (shredded)
4 tbsp flour
3 cups of water
1 cup mushroom (chopped)
½ cup milk
Salt,black pepper
Method
STEP1
Melt butter in a large saucepan over medium heat.Add onion and sauté it until softened.Add flour and mix it for 1 min.Add water and bring it to boil for 10 min.
STEP 2
Blender the mixture.Add the finely chopped mushroom and boil for 15 min.Add milk and boil 2 more min.
Season with salt and black pepper.

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Vegetable Soup

VEGETABLE SOUP (SEBZE CORBASI)

5 tbsp corn oil
1 c onion (chopped)
2 tbsp flour
2 tbsp tomato paste
½ c artichoke (chopped)
2 c cabbage (chopped)
1 c broccoli (chopped)
1 c cauliflower (chopped)
½ c potato (chopped)
1 carrot (chopped)
6 c water
Salt and pepper to taste
¼ tsp red pepper flakes
2 tbsp lemon juice

Sauté chopped onion in oil for about 4 minutes. Then, add flour, tomato paste and mix together for 2 minutes. Add all chopped vegetables and continue sautéing for 2 more minutes. Afterwards, add water, salt, black pepper, red pepper flakes, lemon juice and let it boil for 50 minutes over medium heat.

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BLACK EYED PEAS AND NOODLE SOUP (UNASH)
Ingredients
3/4 cup black eyed peas
1.5 tbsp tomato paste (or 2 diced tomatoes)
Homemade noodles (or make yourself)
Water
Salt
Black pepper
Yogurt
Crushed red pepper flakes(optional)

Homemade noodles
1/2 cup water
1 tsp salt
flour

Put black eyed peas in a medium pot with water and boil until softness. When peas are ready add tomato paste, salt and boil 5-10 min. Add water if needed. Then add homemade noodles, cook until soft and ready (don’t let to pine away).
Put to the serving bowls add 1-2 tbsp yogurt and crushed pepper and serve.

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Broccoli Soup

BROCCOLI SOUP- (BROKOLI CORBASI)
Ingredients:
1+1/2 lb broccoli
1 onion (chopped)
1 tbsp butter
2 tbsp flour
6 cups water
1 cup heavy whipping cream
Black pepper
Salt
Preparation:
Wash broccoli, and separate into florets. Put onion to the pan and sauté with oil, until light brown. Add flour and stir together for 2-3 min. Pour water gradually, stirring occasionally. When, water starts to boil add broccoli, cover the lid and let it cook. When broccoli is softened, blend the soup with blender. Add heavy whipping cream and stir. Then add salt and black pepper. Let the soup boil for some time. Serve hot.

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