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Posted by divainbucatarie in Supe
26 Oct 2010 | 2991 views

Because on Sunday the children will celebrate Halloween, I thought it wouldn't hurt to entertain them with a soup that I called "vampire soup". Eyeballs in a red liquid seem to be a common theme at overseas parties.

Posted by Ela68

1. Wash the cauliflower, break the bouquets, clean the leeks and cut them into pieces. Also, the carrot and potato are cleaned and cut into larger pieces.2. Pour water over the vegetables until ...

Posted by mihaelar63

The vegetables are cleaned and washed. Lightly fry the chopped onion, the diced carrot and pepper, the chopped garlic in the oil.

Recommendations for you and your home

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on 10/26/2010, 10:26 PM
How funny it is

on 10/26/2010, 10:36 PM
I'm trying Halloween!

on 10/26/2010, 10:44 PM
well thought out!

on 10/26/2010, 10:58 PM
what else do we borrow on holidays ....... too bad we forget our habits

on 10/27/2010, 1:01 AM

View all comments (11)


Borscht, soups and broths

To make borsch, borsch and soups you don't need too much time or too much skill, as long as you choose the right recipe. And there are plenty of variations - light, quick recipes that don't require too many ingredients.
In addition, soups and broths of any kind are very healthy because they ensure optimal hydration, help you saturate with fewer calories and contain many vitamins if you use vegetables in full. The soup is even richer in vitamins due to the added borscht, provided you don't boil it too much. Here are some reasons to try borscht, soup and soup recipes.

In Romanian cuisine, soups play a very important role, being served even on special occasions - potroace soup that is part of the tradition of weddings - or holidays - lamb soup is not missing from any Easter meal. In addition, belly soup, vegetable borscht or fish soups are part of the Romanian culinary tradition. Obviously, the recipes differ depending on the area, so in the counties on the banks of the Danube fish soup is often eaten, in Moldova the famous Moldovan borscht is consumed, and in Muntenia people prefer potato soup.

If you're tired of borscht and soup, you can try more exotic cream soup recipes based on peas, carrots, cauliflower, spinach or combinations of several vegetables decorated with greens and served with croutons.

The soup entered the Romanian gastronomy through the Slavic peoples I came in contact with. Sour soups are a tradition in Slavic cuisines and parts of Asia, while the rest of the people prefer uncooked soup. However, each of them has its own soup recipes passed down from generation to generation. The French are famous for bouillabaisse, a fish soup, the Greeks masterfully make fasolada, a bean soup, the Spaniards are famous for a tomato soup called gazpacho, and the Italians are accustomed to eating minestrone, a delicious vegetable soup.

In the Scandinavian and Baltic countries, but also in the Orient, recipes are prepared that seem strange to us: fruit soups. They can be served cold, hot or hot and are said to be delicious. Fruktsuppe, a Norwegian specialty, is made from raisins, plums and other dried fruits. In other parts of Europe, people enjoy cherry soup, made with cream and sugar. Cinnamon, cloves or alcoholic beverages, such as wine or brandy, can be added to some fruit soup recipes.

Ingredients Tomato soup

  • 1.5-2 kilograms of well-ripened tomatoes or 1 liter of concentrated tomato broth
  • 1 onion
  • 2-3 carrots
  • 1 piece of celery as 1 small egg
  • optional, 1/2 bell pepper
  • 1 clove of garlic
  • 30 ml. of extra virgin olive oil (this is what I used, another oil works, only the taste of olive oil with that of hard tomatoes is friendly)
  • greens: 3 bay leaves, 1 sprig of fresh thyme, 1 sprig of basil, green parsley or basil for sprinkled (according to preference)
  • 1 tablespoon grated sugar and pepper
  • for serving: small, short pasta (I used risoni) or croutons of garlic-flavored toast

Preparation of tomato soup

First of all, I have to brag about the tomatoes in the garden. We bought the seedlings from the market, without knowing what kind they will be, so we have all kinds of tomatoes. Some are not baked yet, I think they are more autumnal, others invite you to make them salad & # 8230 or soup. The amount invested in plants was 15 lei, but the scent of a single garden tomato is worth more than that.

Preparing tomatoes

Let's go back to the tomato soup, that is "zama da părădaisă & # 8221. Tomatoes can be boiled in boiling water for 1-2 minutes. After that, they will peel easily. This time, however, I did a little differently. I placed the tomatoes on the hot grill and baked them, turning them on all sides, for 5 minutes. This made the aroma concentrate, to catch a great baking taste, but also to peel very easily.

I peeled the tomatoes and removed the wooden part from the tail with a knife. I put them in a suitable pot, covered them with water (you can also use vegetable, beef or chicken soup as well). I added the bay leaf, the thyme and basil twigs and just a pinch of salt, then I put them on the fire.

Tempering vegetables

In about 10-15 minutes when the tomatoes stand alone on the fire, clean, wash and finely chop the vegetables, crush the garlic. Heat the oil in a pot large enough to fit all the tomato soup. Add all the vegetables at once, sautéing until soft, over low heat. It should not brown at all, it would damage the final taste of the soup. As soon as the vegetables are soft, add a cup (200 ml.) Of water and continue to boil.

After about 10-15 minutes of boiling, take the pot of tomatoes off the heat. Remove the bay leaf and thyme and pass it through the hand blender. You can also go through the sieve, especially if you have problems with allergies to tomato seeds.

The mashed tomatoes are added over the hardened vegetables. Fill with water until the desired consistency is reached. Tomato soup can be creamier or more liquid, as you like. In this phase, season the soup with 1 tablespoon of sugar. It is necessary to balance the acidity of tomatoes. Of course, add salt and pepper to taste.

Continue to boil the tomato soup until the vegetables have the desired consistency. I prefer them with a little texture, not very soft. If desired, you can also strain the vegetables, making a cream soup.

Serving seals

If you prefer pasta for serving tomato soup, be it small, such as house noodles. There are also barley pastas, which I used this time, stars, etc. Boil the pasta in salted water according to the instructions on the package. Drain the pasta in the water in which they boiled, in a fine sieve. Rinse under running water and add to the soup after mixing with a drop of oil, so that it does not become sticky.

I prefer tomato soup, more than anything else, with toast, rubbed with garlic and topped with a greenish wave of olive oil.

Either way, tomato soup is just as good. All I can do is wish you a big appetite!

Cook Cubed Chicken Soup Cubes

Preparation time


  • meat from a chicken
  • 2 l of water
  • salt
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 1/2 celery root
  • 1 parsnip
  • 2 teaspoons dried vegetables, or homemade vegeta

Method of preparation

To prepare a recipe for cubes of concentrated chicken soup, everyone can add ingredients to taste.

We first prepared the concentrated chicken soup, and from the meat and vegetables we prepared a delicious stew to which we added 2 potatoes and a little tomato sauce.

So, we boil the chicken soup in the classic way. First boil the meat in salted water, then add the vegetables.

With little water and many ingredients, the taste of the soup was very concentrated.

At the end, strain the soup and, optionally, for extra flavor, add the finely ground dried vegetables.

Dried vegetables further enhance their flavors.

Leave the concentrated chicken soup to cool, then put it in the ice cube molds.

We cover them with fresh foil and put them in the freezer. We leave them until the soup cubes are perfectly frozen and we take them out of the forms. We put them in freezer bags, packing them somehow more separately, so that we can open them later.

We can leave them in cube shapes if we know we don't need the shapes later.

I hope this recipe for concentrated chicken soup cubes inspires you and helps you!

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How to spend Halloween the best? We will advise you

See our tips on how to spend your Halloween night in the best way.

Halloween is coming! This typical Anglo-Saxon holiday has its roots in Ireland, where it was linked to All Saints' Day. Even today, Halloween is celebrated on the eve of this day, October 31. In every country, this holiday is celebrated differently - while in the United States, for example, the celebrations are must fast, in most of Europe they are calmer.

Whether you are passionate about Halloween or not, parties with this theme are popular everywhere. But how to properly prepare for a Halloween party?

Leek cream soup

I propose a special cream soup, in the sense that it is harder to think that from leeks you can get such a good soup, but this one, with its creamy texture and rich taste, one conquered me, so it will I wholeheartedly recommend this leek soup-cream.

Ingredients (for 4 servings):

  • the white and pale green part of 2 large fry, clean of the outer leaves
  • 3 tablespoons extra virgin olive oil
  • 1 liter of poultry soup
  • 150 ml. of dry white wine
  • 1 parsley root
  • 1 white potato, marisor
  • 100 ml. of cream for liquid
  • salt pepper
  • for serving: croutons, grated cheese and, optionally, a little chilli, cream for whipped cream (unsweetened) and / or extra virgin olive oil

Cook the leeks, cut into slices, in olive oil, adding a teaspoon of grated salt from the beginning:

Peel and cut into cubes the parsley root and the potato:

As soon as the leek softens, quench it with wine. After the wine has evaporated, add the hot soup, parsley and potato:

Boil over low heat, covered, until all vegetables are well softened. If the liquid evaporates, top up with a little hot water. When the vegetables are well cooked, pass everything:

Add sour cream and mix well:

Match the taste with salt and pepper (do not add much salt from the beginning, taking into account that the soup is usually ready salted). Serve hot, with croutons of toast and grated cheese & # 8211 can be decorated with a little sour cream and / or extra virgin olive oil (first image of the post) or you can sprinkle an idea of ​​freshly ground chilli, if you like it more spicy:

For any serving suggestion you choose, I am sure you will be very pleasantly surprised by the taste of this soup.

How Tepes is the vampire Dracula?

With the movie Dracula: The Untold Story, Vlad Tepes is given a kind of official consecration in Hollywood. He is a historical character, a tragic and romantic hero who ends, for the noblest reasons, by turning into the famous vampire count Dracula.

But, despite everyone's beliefs, it is good to ask the following question: & bdquoVlad Tepes is really the model of Count Dracula? & Ldquo. The answer may surprise you.

Probably, at first, the readers of the book and those who saw the film adaptations had no idea that the vampire Dracula could be modeled after a real character. Romanian readers have probably noticed that Dracula and Tepes are too similar. The Turks explicitly made the connection between the two characters when they made the film in 1953 Dracula? Stanbul & rsquoda (Dracula in Istanbul), based on a book by Ali R? za Seyfi called Kaz? Kl? Voyvoda which would translate to Voivode Tepes.

Western audiences began to learn that Dracula had been real since 1958 when some authors, such as folklorist Basil Kirtley, claimed that Dracula's biography was clearly modeled after that of Vlad Tepes.

But the connection between the two Dracula really entered the public consciousness only in 1972, when the famous book was published. In Search of Dracula of professors Radu Florescu and Raymond T. McNally.

The book was a huge success: it became a bestseller, translated into 15 languages ​​and boosted tourism in communist Romania, although, officially, the authorities declared themselves outraged by this theory. & bdquoRaul & ldquo was made, and Dracula, the vampire, has found a historical basis. Interestingly, the book was adapted by the Swedes in 1975 as a documentary in which the role of Tepes was played by none other than Sir Christopher Lee, the greatest performer of the vampire count.

Cinematography did not rush to speculate on the new discovery (apart from the Romanian film about Vlad the Impaler). It was not until 1992 that Francis Ford Coppola introduced the Romanian voivode to Dracula's story, but subjected the historical truth to the demands of a Gothic romantic story. Later, the cinema dealt less with Tepes-Dracula, alluding to the historical origin of the vampire, but well interpreted according to the requirements of the story, either in a comic way (Van Helsing, 2005), or in the same romantic key (the series Dracula, 2013). Only one film, a production with a very small budget and filmed in Romania, had the ambition to adapt the real story of Tepes & ndash Dark Prince, starring Rudolf Martin. A film that allows itself too much freedom from history and which, in the end, succumbs to the temptation to turn the voivode into a vampire. Conclusion: Tepes is Dracula and with that, that's it!

Only that.

The idea that Bram Stoker based his famous character on the biography of Vlad Tepes is not a fact, but only speculation. And this became clear when, immediately after the publication of their book, in 1972, Professors Florescu and McNally discovered in the Rosenbach Museum in Philadelphia the original notes of Bram Stoker, which had been sold by his wife after the author's death in 1912. they were forced to revise their opinions, and later McNally published another book in which he states that Dracula was modeled, in fact, on the atrocities of the Countess (Hungarian & ndash to the great joy of the Romanian nationalists) Elisabeta Bathory.

And yet, what inspired Stoker when he created Dracula? The author's son, Irvin Stoker, says that the idea for the novel came to his father & quotquoin a nightmare caused by too large a crab portion with mayonnaise & ldquo. Then, it is clear that Stoker followed the tradition of Gothic vampire novels of the time, reading The Vampire of Dr. Polidori, Count Ruthven, The Vampire and, obviously, Sheridan LeFanu's famous Carmilla.

Many say that Count Dracula's magnetic personality is based on the real one of the actor Henry Irving for whom Stoker had a real cult (he was the actor's secretary and wrote a biography of him after his death).

Bringing his own contribution to the myth, Stoker invents new strengths and weaknesses of the vampire, characteristics that then turn into a canon. It is possible that the novel's atmosphere of terror was also influenced by the horror caused by the murders of Jack the Ripper, a decade earlier. It is also possible that, in Dracula, Stoker may have leaked some ideas inspired by the rites of the famous occult society The Golden Dawn, of which he was a part. At least two other authors, members of the society, have written texts in which fascinating and terribly dangerous characters appear, originating from the East: Edward Bulwer-Lytton in the story Ghosts and those haunted by ghosts or Sax Rohmer in the series of novels with Dr. Fu Manchu.

And Vlad Tepes? For decades, it was suspected that Stoker had learned about Tepes from the Hungarian professor Arminius Vambery (mentioned in the novel), who attended a very interesting dinner with the Irish writer and Henry Irving. It is also believed that Stoker saw the pamphlets of the time about Vlad Tepes & ndash some copies are kept at the British Museum. But there is no evidence to that effect. After all, if he had known the atrocities described by these pamphlets, would Stoker have resisted the temptation to introduce them, in one form or another, into the novel?

If you rely on the only credible official source regarding the genesis of Stoker's novel, the author's notes, they show that in 1890, in Withby, the author came across the book. An Account of the Principalities of Wallachia and Moldavia of diplomat William Wilkinson. There, Stoker found the story of several voivodes called Dracula and, in particular, of one who crossed the Danube and beat the Turks.

Stoker was drawn to the way Dracula's name sounds and to the author's note: & bdquoin the language of the Wallachians, Dracula means Devil & ldquo; Stoker was delighted in his notes to see how the original character's name, & bdquoCount Wampyr & ldquo, is cut, and replaced with & bdquoDracula & ldquo, more than likely due to the evil associations of this name. In addition, the notes show that, at first, the vampire count should have originated in Styria, Transylvania being chosen only later.

Thus, Dracula has in common with Vlad Tepes only the name. Otherwise, like many other fictional characters, it is an amalgam of models and sources of inspiration. However, today, Tepes and Dracula are one and the same in popular culture, far from the original intention of the author.

Lentil soup is very good in diabetes

This lentil soup not only has a small amount of fat, it is also rich in fiber and protein. Lentils are also a good source of vitamins and minerals such as folic acid, iron, phosphorus and potassium.


  • 2 teaspoons extra virgin olive oil
  • 2 cups chopped onion
  • 2 cups chopped carrots
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground pepper
  • 6 cups vegetable soup
  • 2 cups of water
  • 3 cups chopped cauliflower
  • 1 3/4 cups of lentils
  • a can of diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups freshly chopped spinach
  • 1/2 cup freshly chopped coriander
  • 2 tablespoons lemon juice


  1. Heat the oil in a soup pot over medium heat, add the onion and carrots, stirring occasionally until soft, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper and leave on the fire for 60 seconds.
  2. Add vegetable soup, water, cauliflower, lentils, tomatoes, tomato paste and bring to a boil. Reduce the heat and partially cover the pot, stirring occasionally until the lentils become soft, but not until they become porridge. 45-55 minutes should be enough. Add the spinach and cook for another 5 minutes.
  3. Just before serving, add coriander and lemon juice.

Pumpkin cream soup

This cream soup is delicious and will surely please the whole family. You must try this recipe, especially as the main ingredient, pumpkin is full of vitamin A.


  • 1 tablespoon butter
  • 1 cup chopped onion
  • 1 teaspoon curry powder
  • 1 teaspoon ground cinnamon
  • half a teaspoon of ground nutmeg
  • 1/4 teaspoon ground pepper
  • 1.3 Kg of pumpkin cut into pieces
  • 2 cups chicken soup
  • 2 cups of water
  • 4 teaspoons freshly grated ginger
  • 1 teaspoon salt
  • 1/4 teaspoon fresh pepper
  • 1/3 cane sour cream

Ingredients for topping (optional)

  • crispy, shredded bacon
  • chopped green onions
  • parmesan race
  • plain yogurt


  1. Melt the butter in a soup pot over medium heat. Add onion and simmer until caramelized, 7-8 minutes. Add curry powder, cinnamon, nutmeg and pepper and cook for 1 minute. Add pumpkin, chicken soup, water, ginger, salt and pepper. Bring to a boil over low heat, then reduce the heat and simmer for another 20 minutes, until the pumpkin is soft.
  2. Take the pot off the heat and put the pumpkin mixture through a blender. Put it back on the fire for 20 minutes, adding more liquid to thin the soup, if necessary. Just before serving, add the seed.
  3. If you want, you can add chopped bacon, green onions, parmesan and yogurt on top. Serve with bread croutons and salad.

Chicken soup with tortilla

This soup with a special flavor contains vegetables such as bell peppers, green beans, yellow zucchini. Try serving this chicken soup with a salad to enjoy even more vegetables.


  • 700g chicken legs
  • 1 small onion, chopped
  • half a red pepper, chopped
  • 1 clove garlic, chopped
  • 2 cups chicken soup
  • 1 cup diced tomatoes
  • 1 cup tomato juice
  • 1 cup chopped hot peppers
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • salt
  • freshly ground black pepper
  • 2 zucchini, cut into slices
  • 85g of green beans
  • 1 tablespoon lime juice
  • 2.5 tablespoons fresh coriander
  • tortilla chips, sour cream (for serving)


  1. Combine chicken, onion, bell pepper, garlic, chicken soup, diced tomatoes, tomato juice, peppers, chili powder, oregano and cumin in a slow cooker. Season with salt and pepper.
  2. Cover, and cook until chicken is ready. (if set to the & # 8220low & # 8221 function it is ready in 7-8 hours, and if set to the & # 8220high & # 8221 function it will be ready in 3-4 hours). Add the zucchini and green beans and leave the soup to cook, covered, for another 30 minutes. Remove the chicken, discard the bones and cut the meat then put the pieces of meat back in the slow cooker. Add lemon and coriander juice.
  3. Serve with sour cream and tortilla chips.
Barley soup and kale

Barley gives this soup a delicious taste. not only is it rich in fiber and protein, but it also helps you control your blood sugar levels. Barley is also cheap and has a very low glycemic index.


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 carrots, peeled and cut in half
  • 2 cloves garlic, chopped
  • 1 diced tomato
  • 2 cups boiled barley
  • 1 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • half a teaspoon of freshly ground black pepper
  • 1 kale with chopped leaves


  1. Put olive oil in a large pot and place on the stove over medium heat. Add onion and stir occasionally for about 3 minutes until translucent.
  2. Add the carrots and cook until soft, about 5 minutes. Add garlic, tomatoes, barley, cumin, turmeric, salt and pepper and mix until combined. Reduce fire to medium.
  3. Add 4 cups of water, cover and cook for 10 minutes. Add kale and cook until light green for about 5 minutes.
Broccoli, spinach and quinoa soup

Quinoa is an excellent choice for people with diabetes. It has protein and fiber and helps you manage type 2 diabetes. To reduce your sodium intake, reduce the amount of salt by half.


  • 2 tablespoons olive oil
  • 1 finely chopped red onion
  • 1 teaspoon sea salt
  • half a teaspoon of black pepper
  • 1 cane quinoa
  • 2 teaspoons chopped garlic
  • 7 cups of vegetable soup
  • 5 cups chopped broccoli
  • 1 peeled and chopped potato
  • 170g spinach
  • 2 tablespoons tahini
  • half a teaspoon of freshly ground black pepper
  • 1/8 tablespoon red pepper
  • 1 cup cheddar cheese


  1. Heat the olive oil in a large saucepan. Add onion, salt and pepper and cook on the fire for 10-12 minutes, until soft. Add quinoa and garlic and mix for 1-2 minutes. Add broccoli and potato vegetable soup. Put on low heat for 35 minutes. Add spinach, tahini, salt and pepper. Leave on the fire until the spinach withers.
  2. Remove from the heat and leave to cool. When it has cooled enough, transfer it to a blender and puree. Return to the pan and simmer, add the cheese and simmer until it melts.

Remember: soup can be a tasty, inexpensive way to eat well and keep your blood sugar levels under control. Don't forget to focus on soups that contain starch-free vegetables such as carrots, green vase mushrooms. Soups that contain less than 30g of carbohydrates per serving are the best choices.

Chicken Soup

Chicken soup is a delicious dish, but also an excellent remedy for the flu or cold. A delicious and filling dish, the soup is adored by children and ideal for consumption on cold, late autumn days. See the chicken soup recipe and how easy it is to prepare.

How to make chicken soup:

Chicken soup is a simple dish that can be prepared in a variety of ways. It provides you with a light but nutritious meal, and the cooking process is extremely simple. Below we tell you how to prepare the best chicken soup at home! Therefore:

1. For starters, boil the chicken legs in salted water and froth very well whenever necessary. When the thighs start to boil, you will notice that foam rises above the pot.

2. Meanwhile, prepare the vegetables that we will add to the chicken soup. Cut the potatoes, carrots and celery as small as possible and add them to the soup pot, but only after the foam has formed. Leave everything to boil until both the meat and the vegetables are penetrated.

3. When all the vegetables are well cooked, add the noodles to the chicken soup and cover the bowl with a lid. Leave it like this for 10 minutes, during which time the noodles soften enough.

Chicken soup is now perfect for serving. Sprinkle fresh greens on top and serve with a pepper.

Chicken soup & # 8211 simple recipe

3 / 5 - 2 Review (s)

Video: Vampire Enchanter of Wu Jian - Part 1 - Dungeon Crawl Stone Soup


  1. Gronris

    You have abstract thinking

  2. Tasunke

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  4. Abdul-Wadud

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  5. Tahn

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