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Chop the onion and carrot into cubes, and the leeks into rounds. Put them together with the oil to cook for 7-8 minutes, then add the diced meat and let it cook for another 5-6 minutes.
Add water, pepper and chopped tomatoes, cover the pan and cook for 30 minutes.
Add the diced celery and let it cook for another 10 minutes. At the end add the celery leaves and season with salt. Good appetite!
Method of preparation
Fry the kaiser cut into smaller slices for only 1-2 minutes, enough to catch the smoky oil. Then remove on a napkin and keep for when the soup is ready.
Put the leeks and the carrot in the pan, in the same oil, and when the leeks have softened a little, add the potatoes and parsnips. Pour the chicken soup over the vegetables and let it boil over the right heat until the vegetables are cooked well. Take half of the soup and put it in the food processor / blender and make a puree, then pour it back into the pan together with the sweet cream and let it boil. Add salt and pepper to taste (I didn't need salt because it was salted chicken soup, and the same goes for using Knorr cubes), fresh larch and dried thyme.
Finely chop the Kaiser and fry in a pan until crispy. Serve the soup with slices of smoke and fresh larch leaves.
Pork soup with homemade noodles
Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnip, carrot
Meatball soup with tarragon
First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice
Leek soup & # 8211 no-brainer recipe
500-600 grams of green leeks, fresh and as fragrant as possible
a little celery
a handful of classic rice without exotic figures
a little oil
a lemon or, for the classics, some good borscht
Method of preparation:
The leeks are cleaned (normal, right?), Washed well and cut into thin slices, then suffocated in a skillfully mixed oil with a little water, in a soup pot, for 10 minutes. The rest of the vegetables are also cleaned (normal, right?), Washed, cut into small pieces or according to the lust and patience of the heart and mouth and added over the leek together with the rice, for his sake. Mix the whole story and let it sit for a minute or two, then add 2 liters of water, season with salt and let it boil for an hour or so as the unmistakable smell allows. When the vegetables are perfect, add the squeezed lemon juice and cook for another 5 minutes for strength.
Put borscht instead of lemon or vinegar, or zaibăr, hot peppers, larch! What's wrong?
Oltenian leek soup
For starters, it should be mentioned that leek soup is extremely common in Oltenia but, due to the benefits of leeks, it is now cooked almost throughout the country.
The most famous recipe for Oltenian leek soup is this:
3-4 leeks 1 medium onion 2-3 carrots 1 l borscht 2 l water 1 bunch parsley salt oil
Method of preparation
Peel the vegetables. Chop the onion, cut the carrots lengthwise (sticks) and the leek into medium slices. Bring the water to a boil, along with the carrots and leeks. Saute the onion separately, in a little oil, and then add it to the pot. Add salt and leave on medium heat for 40-45 minutes. Boil the borscht separately and pour it into the pot, bring to a boil and turn off the heat. Sprinkle with finely chopped parsley and serve.
The history of leeks. Leek is a vegetable, a variety of Allium ampeloprasum, wild forest leek. The edible part of the plant is a bundle of leaf sheaths, sometimes mistakenly called a stem. The genus Allium also contains onions, garlic, falcons, scallions, chives and Chinese onions. Historically, many scientific names have been used for leeks, but now they are all treated as cultivars of A. ampeloprasum. The name & # 8222praz & # 8221 came from the Anglo-Saxon word cure. Two closely related vegetables, garlic and leek, are also varieties of A. ampeloprasum, although different in their use as food.
Leeks in the kitchen.
Leeks have a light, onion taste. Raw, the vegetables are crispy and firm. The edible parts of the leek are the white base of the leaves (above the roots and the base of the stems), the light green parts and, to a lesser extent, the dark green parts of the leaves. One of the most popular uses is to add flavor to soups and broths. The dark green portion is usually discarded because it has a hard texture, but can be finely chopped or added to soups. A few leaves are sometimes tied with string and other plants to form a bouquet of spices. Leeks are usually chopped into 5-10 mm thick slices. The slices tend to fall apart due to the layered structure of the leeks. The different ways of preparing vegetables are:
When boiled, it turns into a soft and light vegetable in taste.
Frying leaves it crunchy and retains its taste.
Raw leeks can be used in salads, being especially tasty when they are the raw ingredient.
In Turkish cuisine, the leeks are chopped into thick slices, then boiled and separated into leaves, and finally filled with a filling that usually contains rice, herbs (usually parsley and dill), onions and black pepper. For the wire with olive oil add currants, pine nuts and cinnamon, and for the wire with meat add minced meat in the filling. In Turkey, leeks with olive oil, sour leeks, leeks with meat, leeks musakka and cooked köftesi parsley are specially prepared. Leek is a main ingredient in coco-leekie soup, leek and potato soup, as well as plain leek soup. Due to their symbolism in Wales, leeks have come to be used extensively in the cuisine of this country. Elsewhere in Britain, leeks have only returned to the kitchen for the past 50 years, having been overlooked for centuries.
Cultural meanings. Leek is one of the national emblems of Wales, worn together with the daffodil (in Welsh, daffodil is known as & # 8222 Peter's Leek & # 8221, Cenhinen Bedr) on St. David's Day. According to a legend, King Cadwaladr of Gwynedd ordered his soldiers to identify themselves by wearing vegetables on their helmets in an ancient battle against the Saxons that took place in a leek field. The Elizabethan poet Michael Drayton stated, on the contrary, that the tradition was a tribute to St. David, who ate only leeks when he was fasting. In any case, leeks have been considered a symbol of Wales for a long time Shakespeare, for example, refers to the custom of wearing a leek as an "old tradition" in Henry V. In the play, Henry Tell Officer Welsh Fluellen he's wearing a leek too because I'm Welsh, you know, a good opponent. & # 8222The British coins of 1985 and 1990 bear the design of a leek in a crown, representing Wales.
Along with the other national floral emblems of countries that were currently in the former Community or part of the United Kingdom (including English Tudor Rose, Scottish deer, Irish clover, Canadian maple leaf and Indian lotus), Galati leek appeared on the crown fruit of Elizabeth II. It was designed by Norman Hartnell when Hartnell asked if he could change the leek for a more aesthetically pleasing Welsh daffodil, he was told no.
Perhaps the most visible use of leeks is, however, the symbol of the head of the Welsh Guards, a regiment in the Household Division of the British Army.
In Romania, leeks are also considered a symbol of Oltenia, a historical region in the southwest of the country. In the early 1990s, in Albania, protesters waved leeks at odds with communists whose policies were far below expectations.
How to clean leeks?
Consider leeks. He is majestic, a titan in the onion family. Most of the white and light parts are consumed, although the darker green parts have a lot of flavor and can either be cooked longer to cut or used in making homemade soup. The challenge when cooking with leeks is that they are almost always dirty. When leeks are grown, the soil is thickened around them, so that more of the leeks are hidden from the sun and therefore lighter and more colorful. What produces a beautiful leek, a long pale body, also results in sand and dirt deep inside the leek.
There are basically two ways to clean leeks, the method you use depends on how you will use leeks in cooking. The easiest way is to prepare them for use in soup.
A little more difficult is to prepare a leek to be used in a recipe that requires whole leeks.
1. Decide how much leek greens you want to use. They are harder and can be stronger, but they soften during a long cooking. The last few inches of dark green heads should probably be thrown away. Make cross cuts along the parts of the leek that you intend to use.
- Put the chopped leeks in a bowl and fill with cold water. (If the leek is very dirty, rinse it in a bowl first before covering it with water.) Use your hands to shake the leek and remove any dirt or sand that may stick to it. .
3. Remove the leek from the water with a sieve or spoon and place it in a new bowl.
Cleaning and frying the whole leek
1 Place the leeks on a chopping board. Insert the tip of a sharp knife about 2 cm below the smallest opening in the leek. Cut straight to the green ends of the leek, leaving the green part of the leek whole.
- Open the leek and put it under cold water. Rinse off any dirt or sand. If the leek is very dirty, you may want to make another similar cut through the leek to be able to open the leek further.
3 Cut the dark green tips of the leek, reserving as much dark green as possible on the leek body, as desired. We like the taste (it's basically just a big green onion), so we usually keep about 2 to 3 inches or about the dark green side with the leek body. Discard the dark green or use it to flavor soups or stews.
4.Cut the end of the leek root, staying as close to the root as possible. Cutting close to the roots will hold the leek together when you cook it whole.
The healthy benefits of leeks
With their unique combination of flavonoids and sulfur-containing nutrients, allium vegetables appear regularly in your diet. There is research evidence for the inclusion of at least one serving of allium vegetables in the daily meal plan. Because leeks are linked to garlic and onions, they contain many of the same good compounds found in these well-researched, health-promoting vegetables.
Provides cardiovascular support. Leeks contain significant amounts of the flavonoid caempferol, which has been repeatedly shown to help protect the lining of damaged blood vessels, including damage to overly reactive oxygen molecules. Interestingly, one of the mechanisms involved in this protection of blood vessels may involve an increase in the production of nitric oxide (NO), a natural gas that helps to dilate and relax blood vessels, as well as a reduced production of asymmetric dimethylarginine (ADMA). substance that blocks the production of NO. Often overlooked in leeks is their important concentration of vitamin B folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate or 5MTHF) and is present throughout the plant (including the entire leaf portion, not just the leaf and the lower bulb).
Other benefits of leeks
Unfortunately, leeks have received less attention from researchers than other allium legumes (especially garlic and onions) and, for this reason, there is less documentation of their health benefits. Given their substantial polyphenol content, including notable amounts of kaempferol, we would expect to see overlaps with garlic and onions in terms of support for many health problems related to oxidative stress and chronic low-level inflammation. These health problems would include atherosclerosis, type 2 diabetes, obesity, rheumatoid arthritis and allergic airway inflammation. We would also expect to see leeks providing measurable amounts of protection against several different types of cancer, most likely including colorectal cancer. It is important to note that even in the absence of research studies to confirm the health benefits, leeks are part of the same family of allium vegetables as onions and garlic and contain many health-promoting substances that are similar to white allium vegetables. .
- 100 gr carrots
- 1 onion
- 1 half celery
- 1 smaller parsnip
- 500 gr leek
- 100 ml oil
- 50 g of rice
- 5-600 ml of cabbage juice or borscht
- 1 link larch or parsley
The vegetables are cut into small pieces and boiled. The leeks are cleaned, washed, cut in half lengthwise, and then cut into slices. Cook in oil with a little water and then add to the boil. Boil everything for 10 minutes, then add the washed rice. Continue cooking until all ingredients are penetrated. Towards the end of cooking, add the boiled cabbage juice separately. Leave for a few more minutes, adjust the taste with salt and add finely chopped greens.
On sunny days try a refreshing leek soup
One of the most beautiful parts when it comes to the warm season is the fact that we can cool off with iced drinks and even ice cream. But when the heat is already becoming unbearable, we must look for as many solutions as possible. That's why we can cool off with a delicious soup of leek. Think about how many problems you solve if you eat a cold leek soup: you satisfy your hunger, you overcome the heat and you also get the vitamins that your body needs so much. So let's see how it is prepared soup of leek.