ENGLISH CHICKEN SOUP WITH FROZEN CHEESE

ENGLISH CHICKEN SOUP WITH FROZEN CHEESE



Chicken broth - 1 liter;
Chicken Breast - 300 grams;
Long grain rice - 80 grams;
Leek - 100 grams;
Soft processed cheese - 100 grams;
Butter - 2 tbsp. spoons;
Fresh parsley - 4 branches;
Pepper black ground - 1 pinch;
Salt - to taste.

This delicious and nutritious soup, dressed with melted cheese, can become the only dish for lunch, which will completely satiate you for a long time. It is easy to prepare and does not require large financial costs.

To make soup you need to take chicken broth, chicken fillet, long-grain rice, leek, soft processed cheese (I have "creamy"), butter, fresh parsley, black pepper and salt.

With the breast, remove the skin, and cut the fillet into pieces, pour cold water and boil until soft (about 25 minutes).

Cut the fillet into small pieces.

Rinse rice in several waters until the water becomes completely clear.

White part of the leeks cut in half along, and then each halves shred across the thin semirings.

In a frying pan heat the butter and lay on it prepared onions and fillets.
Chicken and leeks in a frying pan

All together fry until lightly browned.
Sprig of parsley thread in a bundle.

Boil the broth and put rice and a bunch of parsley into it. Boil with a gentle boil for 10 minutes.

Add chicken breast, fried with onions, pepper and salt.

Boil the soup for another 5 minutes on low heat.

Remove from the soup a bunch of parsley and add the cream cheese.

Mix the soup thoroughly until the cheese melts completely and immediately remove from the heat. Soups with melted cheese should not be boiled at all!

When serving, you can sprinkle the soup with chopped dill.

Bon Appetit!

Cheese fish soup.

Cheese fish soup.

The soup is very delicious!

You will need:

Onion - 1 pc.
Black pepper (ground, to taste)
Salt (to taste)
Water - 1 l
Olive oil - 10 ml
Dill - 1 puff.
Potatoes - 3 pcs.
Cedar nuts (preferably (!), But you can and without ...) - 3 tbsp. L.
Carrots - 1 piece
Processed cheese - 4 pieces
Fish fillet (salmon, salmon) - 200-300 g

How to cook:

1. In the saucepan in olive oil, sliced ​​chopped onions, carrots, rubbed on a coarse grater. Add the fried cedar nuts to the vegetables, mix everything.

2. Let the water boil in a saucepan. Put the crumbled cream cheese there, stir well with a wooden spatula.

3. Add the diced potatoes to the pot, cook until half cooked.

4. Laying browned vegetables in a pan, add to the diced fish fillets, salt and pepper, let the soup boil, cook for about five minutes (until cooked fish), add finely chopped dill, turn off the heat, give the soup infuse for five minutes and poured on plates .

Bon Appetit!

Author: Тeleginatania

Mushroom soup with cheese

Mushroom soup with cheese

Ingredients:

Chicken broth - 2.5 liters
5 potatoes
2 onions
1 carrot
300 grams of mushrooms
50 grams of butter
2 processed cheese
Greens, salt, pepper, bay leaves

Preparation:

Mushrooms and potatoes peeled and cut into strips. Carrots grate on a large grater. Peel onion and cut into small cubes. In the boiling chicken broth add the potatoes and cook until almost ready.

In a frying pan, melt the butter and save the carrots and onions, add the mushrooms and fry a little bit on high heat. Vegetables with mushrooms put in a pot with potatoes and allow to boil.

In the meantime, melted raw cheese grate and add to the boiling soup. After 10 minutes, the soup can be turned off. Salt, pepper, bay leaf to taste. Greens at will.

Delicious Red borsch

Perfect lunch




INGREDIENTS:

● chicken (or pork, beef) - 400 g (in my thighs without skin)

● cabbage - ½ small head of cabbage

● Potatoes - 3-4 pcs

● carrots - 1 pc

● onions - 1 pc

● beetroot - 1 - 2 pieces

● vinegar - 2 tsp

● tomato paste (or tomato sauce) - 2 tbsp

● Garlic - 2 cloves

● salt - 1 tbsp

● black pepper powder - ½ tsp

● vegetable oil




PREPARATION:

The meat is washed with cold water, we put in a pot with water, add 1-2 teaspoons of salt and cook until tender, periodically removing the foam. We get and give cool. Then remove from the bone (if necessary) and cut into small pieces, we will add the meat back into the soup at the end of cooking. If you cook the soup with chicken, then cook poultry until the meat turns white when inside, but do not overcook, otherwise the meat will dry in the borsch, it will take about 20 minutes for the whole process. For pork or beef need more time 1-1.5 hours.




Meanwhile, chop the cabbage and put it in the broth. Cook over medium heat until the cabbage becomes pale transparent, it will take about 5 minutes. Next, clean the potatoes, chop and add to the cabbage. Cook until the potatoes are tender. While the potatoes are cooked, peel and finely chop the onion Also clean the carrots and grate. In a frying pan, heat 2 tablespoons tablespoons vegetable oil, fry the onion and carrot until soft. When the potatoes are tender, add the onions and carrots in a saucepan.




Beets grate. In the same pan, heat over 2-3 tablespoon of vegetable oil, add grated beets, dry for 2-3 minutes, pour the beets 2 teaspoons of vinegar and allow to dry for 5 minutes. Next, add 2 tablespoons of tomato paste, 1 teaspoon sugar, and cook for another 5 minutes, or until the beets will return myagkoy.Dalee our sliced ​​meat back into the pan, add the beet to the same gas station, and simmer for another 10 minutes. Next, add in the soup sliced ​​(or sagging), garlic, black pepper, bay leaf and chopped fresh herbs (dill or parsley) to taste. Cover with a lid, turn off the heat and give the brew for another 10 minutes.

SPICY CHICKEN SOUP

INGREDIENTS

MAIN

chicken wings 500 g

Fresh mushrooms 350 g

green onion 100 g

garlic 3 cloves

red bell pepper 1 PC.

ginger root 50 g

chilli 1 h. L.

soy sauce 50 ml









Chicken wings quickly fry over high heat until golden brown. Put them in a pot. Pour a liter of water and put to boil for about half an hour (until the meat starts to separate from the bone).
















Mushrooms cut into thin slices and fry them in the same oil, where roasted wings.









Sweet peppers cut into strips. Garlic, ginger, chili and green onions finely chopped.









When the broth is cooked, remove it from the wings and separate the meat from the bones.









Cut meat again put in the broth, add the mushrooms, peppers, garlic, ginger and chilli. Cook another 10 minutes.









Soup pour into bowls and sprinkle with green onions. Bon Appetit!

Puerto Rican SANKOCHO

DESCRIPTION

Sankocho (App. Sancocho) - a thick soup or stew, a popular dish in the Caribbean and Latin America. Single absolute recipe does not exist. Like any other traditional dishes, in every country it is cooked in its own way. The ingredients may be varied, but the method of preparation is identical in all countries. Sankocho cooked in a large pot, vegetables and meat stewed for a long time, give the thickness and flavor of the dish. A version of this soup-stew refers to the kitchen Puerto Rico.




How do you see this dish is extremely rich in vegetables, but it does not mean necessarily that all of them should fall into the pot and those who are not at hand, it is quite possible to miss or replaced. In any case, it all depends on your imagination and taste. I can say, though the dish is not a "fine dining", but it is extremely tasty




The site is a wonderful recipe sankocho, which is prepared in the Dominican Republic. He Vikulov by La Vanda, but since my recipe is a little different, I decided to expose him. For the recipe I thank the talented girl Corina.







INGREDIENTS

HIGHLIGHTS

chicken drumsticks 6 pieces.

orange juice 100ml

lime juice 50 ml

Beef ribs 600 g

VEGETABLES

onion 1 piece.

4 cloves garlic

red bell pepper 1 pc.

green bell pepper 1 pc.

chili pepper 1 pc.

5 pieces tomatoes.

600 g pumpkin

potatoes 3 pieces.

sweet potato 3 pieces.

2 zucchini pieces.

corn cob 2

Carrot 2 pcs.





BESIDES THAT


2 liter broth


corn oil, 2 tbsp. l.


3 tbsp tomato paste. l.


cumin 1 ½ hours. l.


salt to taste


Freshly ground pepper to taste mix


bay leaf 1 pcs.


fresh cilantro 2 tablespoons. l.






COOKING METHOD BESIDES THAT


2 LITER BROTH


CORN OIL, 2 TBSP. L.


3 TBSP TOMATO PASTE. L.


CUMIN 1 ½ HOURS. L.


SALT TO TASTE


FRESHLY GROUND PEPPER TO TASTE MIX


BAY LEAF 1 PCS.


FRESH CILANTRO 2 TABLESPOONS. L.









COOKING METHOD


BESIDES THAT


2 LITER BROTH


CORN OIL, 2 TBSP. L.


3 TBSP TOMATO PASTE. L.


CUMIN 1 ½ HOURS. L.


SALT TO TASTE


FRESHLY GROUND PEPPER TO TASTE MIX


BAY LEAF 1 PCS.


FRESH CILANTRO 2 TABLESPOONS. L.









COOKING METHOD






A portion of this amount of ingredients gives a very big, I did a little more than half of the total.










The washed meat (ribs must be cut portions) to put in a bowl and mix with orange and lime juice, cover and place in refrigerator to marinate for an hour.















In a saucepan with a thick bottom heat the oil and fry the meat until golden brown (do not pour the marinade). Add finely chopped onion and garlic and fry together for 4-5 minutes.












Add hot pepper, pre-clearing it from the seeds and chop into cubes. The same is done with the peppers. Add to the pot tomatoes, pre-clearing them from the peel and cut into cubes.









Now came the turn of tomato paste, bay leaf, cumin (cumin). Season with salt and pepper, pour in half of the broth or water to a boil, reduce heat and simmer until the amount of liquid is reduced by half.












The rest of the vegetables should be cleaned and cut into large cubes, carrots slices, corn on the cob cut into 4 - 6 parts (it can use frozen or canned or my vacuum-packed).









Put in a saucepan both types of potatoes and carrots, pour the remaining broth (the amount of fluid can be varied on whether you want to have more soup or stew) and simmer for another half hour. Broth may need less.












Now it's time to squash and corn. Also pour remaining after marinating meat orange juice and lime.









Boiling or stewing likely continue for another 30 - 45 minutes until cooked meat and vegetables (they should slightly seethe).















That's what beauty is obtained. Ready sankocho flavor with cilantro finely chopped and serve.












Bon Appetit!

Chicken soup with pumpkin and potato gnocchi

DESCRIPTION
Indulge in a weekend home their very tasty and rich soup! Time for its preparation will take a few more than usual, but if you prepare in advance the broth, the cooking process will be much easier. So, let's begin!


INGREDIENTS
FOR gnocchi
Potatoes 300g
120 g flour
salt to taste
HIGHLIGHTS
dried oregano 1 pinch
bay leaf 1 pcs.
chicken breasts 2 pcs.
Tomatoes 2 pc.
1 clove garlic
carrot 1 piece.
celery stalks 2 pcs.
onion 1 piece.
1 bunch of parsley
2 sprigs dill
30 g parmesan
Extra Virgin olive oil 3 tbsp. l.
allspice pepper 3 pieces.
pepper 3 pieces.
sun-dried tomatoes 3 pcs.
salt to taste
freshly ground black pepper to taste
300 g pumpkin


COOKING METHOD


First we need to prepare the soup. Chicken breast, I had a bone, so I separated the main pulp. A portion of the meat that was left on the bone, cooked broth. Add to the pan cut half sliced carrots, dried tomatoes, 1 stalk of celery, cut into pieces, parsley stalks, pepper bitter and sweet peas. Pour 2 liters of water. Cook the broth until tender (about 40 minutes), not forgetting to add salt to taste. For 5 minutes until cooked in the broth, place a bay leaf.

Ready broth.

Chicken fillet with salt and pepper, drizzle with olive oil and place on a baking sheet. Next place the unpeeled garlic cloves from the husk, and sprinkle them with olive oil. Cover with foil and bake at 180 g for about 45 minutes. For 10 minutes until cooked, open the foil and let the breast slightly redden.

Onions finely chop. With tomatoes, remove the peel and chop. Pumpkin cut into small cubes.

In the olive oil lightly Brown the onion, cut into slices, add the rest of the carrots, cook another 2 minutes. Then in the pan add the pumpkin, cut a second stalk of celery, tomatoes. Salt and pepper the vegetables, add a pinch of oregano and simmer 10 miutn. In the strained broth, add the vegetables and simmer for 20 minutes.

Baked garlic peel and mash into a puree with a fork. Chopped greens. Add in a pot of soup and simmer another 5 minutes.

Wash and boil the potatoes in their skins until tender. Peel and mash tolkushkoy, podsolite.

Mashed potatoes cool slightly, add half of the flour and mix. Then lay out on floured work surface, knead the dough, it should not be too soft, otherwise gnocchi fall apart during cooking. From the resulting dough sausage shape with a diameter of 1.5 cm and cut into pieces of 2 cm. Roll lightly in flour with a fork and press from both sides. Cook the gnocchi in boiling salted water for 2 minutes. Ready-made gnocchi on a plate and add a little oil, so they do not stick together.

Baked chicken breast cut into pieces.

Ready pour soup bowls, each add the gnocchi and chicken, sprinkle with grated Parmesan cheese and serve. Enjoy your meal!