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Green pod soup with smoked sausages

Green pod soup with smoked sausages

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Chop the pepper and carrot into cubes. Cut the onion into juliennes and put them in 50 ml of oil to harden.

Let them cook for 10-12 minutes, then add 2 cups of water, diced potatoes, peas cut into 2 or 3, depending on how small you want them and tarragon.

Cover the pan with a lid and cook for 10 minutes. Add the sliced ​​sausages and the zucchini cut into small cubes. Let it cook for another 10-15 minutes. Add the finely chopped dill at the end and leave to cool for 5 minutes. Put the sour cream in a large bowl in which we will add 2 tablespoons of hot soup. Dissolve the cream well, then pour it thinly into the soup and mix during this time.

Recipe of the day: Pickled cabbage soup and smoked sausages

A delicious recipe for sauerkraut soup and smoked sausages from: sauerkraut, smoked sausages, carrots, onions, celery, parsley, oil, broth, sour cream, cabbage juice, parsley, larch, salt and pepper.


  • 1 cup chopped sauerkraut
  • 500 g smoked sausages
  • 2 carrots
  • 2 onions
  • 1 celery
  • 1 parsley root
  • 4 tablespoons oil
  • 2 tablespoons broth
  • 5 tablespoons sour cream
  • 500 ml of cabbage juice
  • a bunch of parsley and larch
  • salt
  • pepper

Method of preparation:

Peel a squash, grate it and chop it together with the pickled cabbage, finely chopped and finely chopped. Separately, sauté the onion, finely chopped, in hot oil. When it becomes transparent, add the sausages, cut into slices suitable for thickness.

Stir to brown evenly, then add them to the pot in which the vegetables and cabbage are boiling. In another pot, boil the cabbage juice and take the foam, then pour it into the soup when the vegetables are well cooked, along with the broth dissolved in two tablespoons of water.

Straighten the soup with cream. Match the taste of salt and pepper and add the chopped greens, covering the pot for flavoring.

Transylvanian green bean soup

30 Thursday may 2013


  • 1 kilogram of green beans, broken into pieces
  • 100-150 grams of smoked ribs, finely chopped
  • 1 large onion
  • 2 tablespoons white flour
  • 1 tablespoon paprika
  • 2 carrots
  • 1 red pepper
  • 1 small celery
  • 1 large tomato, peeled, cut into cubes
  • thyme
  • Bay leaf
  • 1 large clove of garlic
  • salt and pepper
  • 1.5 liters of water
  • green parsley
  • vinegar
  • sour cream (optional)

Cook the ribs in a pot, without adding oil, until lightly browned and leaving the fat. Add the chopped onion, mix and cook until the onion is soft. Then add the flour and mix well. Immediately add the paprika, mix and quench with warm water, stirring. When the juice boils, add the carrots, celery and pepper, cut into cubes and a teaspoon of salt. Let it boil for 2-3 minutes, then add the green beans. When the beans have softened, add the peeled tomatoes, cut into cubes, and the thyme. Boil for another 2-3 minutes, then adjust the taste of salt and pepper, add the crushed garlic and chopped greens. Put a tablespoon of vinegar in the soup pot. Serve plain or with sour cream.


In a larger pot put a tablespoon of hot lard, add the smoked ribs cut into pieces, cut the sausages or as you wish and let them cook a little in hot lard. Then add the chopped onion, chopped carrot, chopped peppers, cook everything a little, then add hot water and put the other vegetables in the pot, rice, salt, pepper, paprika and cook until the soup is ready. You can serve the soup as such or you can add sour cream mixed with egg yolk. Put the finely chopped greens and serve the soup with hot peppers and fresh homemade bread.


â– 250 g smoked pork tenderloin â– 250 g homemade smoked sausages â– 1 large chopped onion â– 2 suitable carrots, finely chopped â– 1 parsley root and a few leaves â– 1 piece celery and a few leaves â - 2 larch leaves â– 1 red pepper cut into pieces â– 1 yellow pepper cut into pieces â– 1 finely chopped hot pepper â– 2 tablespoons rice â– 3 peeled and diced potatoes â– 150 g green beans (broken pods ) â– 150 g green peas beans â– 150 g chopped sweet cabbage â– salt, pepper, paprika â– 1 egg yolk and sour cream

Dried and smoked sausages

Dried and smoked sausages from: meat, bacon, salt, silitra, paprika, pepper, garlic, mate.


  • 1 kg pork plus 1 kg minced beef
  • 500 g bacon
  • 2 tablespoons grated with salt
  • 2 g silitre (preservative)
  • ground pepper
  • garlic
  • hot red pepper
  • 1 glass of warm water
  • thin mats of pork

Method of preparation:

Peel the meat and tendons, pass it through the mincer twice, mix the pork with the beef in a larger bowl, add salt, pepper, cilantro, garlic, hot paprika and lukewarm water.

Knead the mixture, fill the sausages using the mincer on which you mount a stainless steel pipe or a special shape of sausages. Tie the mats to one end so you can handle the chop. Work carefully so that it does not break.

When the operation is over, put the sausages on a thick stick and leave them to simmer for a few days, then put them in cold smoke. Store in a cool pantry.

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Recipe of the day: Fusilli with smoked sausages and vegetables

Fusilli with smoked sausages and vegetables from: fusilli pasta, smoked sausages, zucchini, pumpkin, bell pepper, olive oil, black pepper, oregano, parsley, milk, parmesan, lemon, capers and salt.

Fusilli with smoked sausages and vegetables


  • 1 cana fusilli paste
  • smoked sausages
  • Zucchini
  • ½ pumpkin
  • Easca cup broccoli
  • ½ green bell peppers
  • ½ red bell peppers
  • 1 tablespoon olive oil
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 tablespoon dried parsley
  • ¾ cup of milk
  • 1 tablespoon Parmesan cheese
  • ½ lemon
  • 2 teaspoons capers (optional)
  • 2 teaspoons salt

Method of preparation:

Cook the pasta for about 7 minutes, drain and set aside. Slice the green and red bell peppers. Cut the pumpkin and zucchini into pieces. Break the broccoli bunches. Cut the sausages into pieces.

Heat a pan over medium heat and add olive oil. Add peppers, broccoli, sausages, oregano, pumpkin, zucchini, lemon juice and salt. Incorporate the pasta.

Add milk, parmesan, pepper, parsley and capers. Mix all the ingredients together and cook for another 5 minutes. Serve immediately.

Cold ham soup

Cold ham soup from: sorrel, eggs, sour cream, smoked ham, green onions, green cucumbers, parsley and dill.


  • 1 kg sorrel
  • 3 eggs
  • 4 tablespoons sour cream
  • 150 g smoked ham
  • green onions
  • green cucumbers
  • fresh parsley
  • fresh dill

Method of preparation:

The sorrel leaves are washed well and boiled in cold water for half an hour.

Strain through a small sieve and rub well with a wooden spoon. In the obtained juice, well cooled, put boiled eggs, finely chopped, green onions and peeled, finely chopped cucumbers, finely chopped dill and parsley.

Add salt, add cream and smoked ham cut into small cubes and mix well.

Transylvanian bean stew with tarragon

30 Thursday may 2013


  • 500 g white beans
  • 3 onions
  • 2 carrots
  • 1 parsnip root
  • 1 celery root
  • 1 tarragon connection
  • 2 heads of garlic
  • 200 g smoked ribs
  • 1 tomato folds in broth
  • 2 tablespoons vegetable concentrate
  • salt to taste
  • peppercorns
  • 1 dill connection

The beans are chosen from impurities and washed (don't forget to leave the beans in water for a few hours), boil them in cold water. Change the boiling water 2-3 times, replace it with hot water.
Add the ribs, when the beans are almost cooked, add the finely chopped onion, together with the vegetables, salt to taste, the tomatoes in the broth, the finely chopped and finely chopped tarragon, the crushed garlic, the peppercorns. When the vegetables are cooked, remove the ribs, bone them and cut them into cubes, add them to the stew. Let the water drop for about 10 minutes, taste the salt, add the tablespoons of concentrate, add the finely chopped dill at the end of the meal.

Zucchini soup with sour cream and smoked sausages

First we cut the onion into small pieces, and we put the carrot on the small grater. Put them together to harden in hot oil and leave them for 7-8 minutes, until they start to brown slightly.

Add 2 cups of water and the zucchini put on a large grater, salt to taste and leave for 15 minutes over high heat.

We cut the sausages into rounds and fry them. Add the oil well drained in the soup, add another 1-2 cups of water and let it boil for another 20 minutes. At the end we add finely chopped greens.

Take the soup off the heat and leave it for 5 minutes. Put the sour cream in a bowl and mix it well with a polish of hot soup. Then add the sour cream mixture to the whole soup in a thin thread and mix well.

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