Zucchini sour soup

Tired and hungry? Try this sour soup, it only takes 30 min to cook and you do not have to stir it all the time. 

Borsh is a natural product that is based on the fermentation of bran. This natural tonic contains many minerals, B vitamins and lots of vitamin C. Being a natural product, is very rich in enzymes.

 

 

 

 

Chicken and egg soup

Ingredients: 5 chicken wings, 2 celery stalks, half an onion, 4 carrots, 1egg, salt, pepper.

Chop the carrots and the chicken wings (split them in 2). The celery and onion keep hole. Fry everything in a large pan with 1 tbsp. oil.

 

 

After a few min, pour enough water to cover all the vegetables and chicken.

 

 

Boil for 30 -35 min on a high heat.

 

 

Take out the celery and onion. 

 

 

Season the soup with salt and pepper.
Beat the egg in a bowl.

 

 

While the soup is still boiling, start pouring the egg into the pan, whisking continuously.

 

 

Mushroom soup

Ingredients:  500 g of different kinds of mushrooms, 1 carrot, 1 onion, salt, pepper.

Chop the onion and fry it until softened. 

Add the chopped carrot.

Add the mushrooms. 

Fry everything for a few minutes.

I have added some dried mushrooms for more flavour.

Pour enough water to cover all vegetables.

Boil for 30 min.

You can serve it as chunky vegetable soup or blend it to a cream.

Potatoes and mushrooms cream soup

Ingredients: 500 g potatoes, 100 g dried mushrooms, 100 g crème fraiche, salt and pepper.

Peel and cut the potatoes. Pour enough water to cover the potatoes.

Add some dried mushroom. When the potatoes are soft, bled everything.

Season with salt and pepper. Add the crème fraiche.

Leak and potato soup

Ingredients: 5 leaks, 4 large potatoes, 2 carrots, salt, pepper, 2 tbsp oil, 4 tbsp creme fraiche. 

Chop the vegetables. Add the oil to a large pan and fry the vegetables for a few min. Pour enough water to cover everything and boil until the potatoes are softened.

Blend everything together. Season with salt and pepper. Add the creme fraiche and stir well.

Serve with fresh bread and some pickled chillies.

Potato and rosemary soup

Ingredients: 3 carrots - peeled and chopped, 6 big potatoes - peeled and chopped, 4 rosemary springs, salt, 2 tsp grounded Cayenne peppers, 2 tbsp oil.

Chop the vegetables and put them in a pan covered with water. 

Add the rosemary springs.

Boil everything together until the vegetables are soft. Blend everything.

Add the oil, salt and chilli. Serve warm with croutons.

Light version of french onion soup

Ingredients: 3 tbsp oil, 900 g onions - thinly sliced, 4 thyme springs, 2 bay leaves, 300 ml dry white wine, 1 tbsp flour. For the topping: 1 garlic clove - crushed, olive oil, 4 slices of bread, 25 g Parmesan.

Chop the onions.

Be prepared, it's going to be bad!

 Chop some more :(

Heat the oil in a large pan. Add the onions and stir.

Add the bay leaves and 3 thyme springs.

Cook for 10 - 15 min.
In the meantime, put the wine in a pan, bring it to a boil and let it bubble for 30 sec. Set aside to cool.

Put the flour in a pan, and cook until is gently brown.

Preheat the oven at 180° C.
Don't forget to stir the onion.

Crush the garlic with a little salt.

Add the oil and rub everything on the bread slices. Put them in the oven for 10 min.

Add the flour to the onions and mix well.

Mix the Parmesan with the leaves from one thyme spring. Put the mix on a baking sheet in a thin layer.

Let the onion caramelise.

Add the wine to the onions.

This is how the bread should look like.

Bake the cheese for 8 min, until it is all golden.

Pour the soup in a bowl. Add the cheese crisp on top.