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  • 600gr chicken breast,
  • 150gr sour cream,
  • 150ml milk,
  • 2 egg yolks,
  • 2 small carrots,
  • 1cartof,
  • 4 tablespoons rice,
  • 1 parsley root,
  • 1 onion,
  • 1 lemon,
  • salt,
  • parsley leaves,
  • olive oil

Servings: -

Preparation time: less than 60 minutes


Peel the carrot and parsley root and cut them into thin slices, put them in a little olive oil and let them cook for 5 minutes. boil a few boils. Fill with water, about 3 liters. Cut the meat into small pieces and put it in the pot, add the washed rice and the peeled and diced potatoes, season to taste with salt. Leave it on the fire until the meat is well cooked. Finally add the juice. to the squeezed lemon. Mix the egg yolks with the milk and sour cream, mixing well and gradually pour over the composition a polish from the soup on the fire and then turn everything in the pot. a few boils. When serving, add a little parsley.

Necessary Greek chicken soup

  • 1 chicken of about 1 kg (or chicken legs)
  • 1 large onion
  • 2 carrots
  • 1 parsnip
  • 1 celery, the fist of a child from class III-B
  • 1 cup of rice
  • 3 eggs (yolk only)
  • 150-200 cream
  • the juice of two lemons
  • fresh and fragrant greens & # 8211 dill and parsley
  • pepper, salt, bay leaves

Cut the chicken into pieces and boil it in 4-5 liters of water with a teaspoon of salt. You can also use chicken legs or you can prepare and it is very good, Greek chicken soup. Whole chicken gives a better and tastier base, because all the bones contribute something. As the chicken boils, remove the foam from the pot to obtain a clear soup. After the meat boils, remove it and remove the bones, returning to the soup only the meat made fringed. After about 30-45, the meat can be easily cleaned from the bones, and what we return to the pot will continue to simmer.

We clean all the vegetables, cut them and put them in a pot, over the fringed meat. Also now we put the bay leaves. If the soup has dropped too much, add more hot water. When the vegetables and meat are well cooked, add the rice. In a bowl, put the yolks from the three eggs, the lemon juice and beat well with a fork or fork. Add the cream and mix well.

To avoid cheese or & # 8220soup cutting & # 8221, take the hot juice from the pot with the polish and put it on the bed, to raise its temperature. We put 3-4 poles in a row. Pull the pot off the heat to stop boiling. Add the warm liezon to the pot. Taste and add more salt if necessary. We give a pepper powder then crushed. Chop the greens & # 8211 dill and parsley & # 8211 and flavor the soup. We put a lid on the pot and let it sit for 15-20 minutes, before serving it at the table. When we serve it, we add some greenery to the plate for a more lively aroma.

Greek style chicken soup

Chiu, alas it's Monday: (a very well-known soup recipe, Greek chicken soup is easy and simple to make.

  • 1 chicken of about 1kg
  • 2 carrots
  • 1 parsley
  • 1/4 of celery
  • 2 yolks
  • 250 ml sour cream 25% fat
  • 80g rice
  • 1 lemon
  • chopped greens (dill, parsley)

Wash the chicken well, portion it and boil it in 4 liters of cold water. When the water starts to boil, froth and let it boil for 30 minutes on low heat covered with a lid. Add the cleaned, washed, diced vegetables. When the meat is cooked, take it out, let it cool a bit, debone it and add the pieces to the soup.
Wash the rice well and add it to the boil. If you want you can boil it separately and then add it. Separately, rub the yolks with the cream, add little by little the hot liquid and then pour the whole mixture into the pot. Season with salt and sour with lemon juice. Serve with plenty of chopped greens. And with hot peppers if you like, sorry I like it :).

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Step 1

Greek soup

1. Boil the chest, back and wings. Add salt and pepper and simmer. After the meat has boiled, take it out on a plate, debone it and cut it into small pieces, and strain the soup in which it was boiled through a small sieve, so that the soup remains clear.

2. Add the diced vegetables together with the rice and lemon juice and let it boil.

3. Add sour cream over the yolks. Take the pot off the heat, add a pinch of soup to the bowl with eggs and sour cream and mix well. Slowly pour the diluted composition back into the pot and mix until smooth.

4. Put the pot on the fire again and leave it until we see that it boils first, then turn off the fire. We straighten it with salt and pepper, if necessary.

5. Serve hot and grilled chicken soup with finely chopped parsley placed directly on the plate. Good appetite!

borscht / lemon juice / vinegar,

The vegetables are cleaned, washed, cut into cubes and smothered in oil with the addition of water. Peel an onion, wash it, cut it into small pieces and boil it in salted water, add the stewed vegetables and the chicken breast. After boiling, remove the breast, debone and cut the meat into cubes and then add to the soup. Prepare the dressing sauce from the beaten egg yolks, rubbed cream and with the addition of juice from the soup. Mix the composition well and add it to the soup bowl, continuing to cook for another 5 minutes. The taste with salt and borscht fits (I prefer that, but you can also add lemon juice / vinegar). Serve with finely chopped greens.

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