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Borscht with pumpkin

Borscht with pumpkin


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clean, wash and cut into cubes the vegetables, zucchini into larger cubes and sliced ​​tomatoes. Put the oil in a pot and heat the vegetables, then add the zucchini and quench with hot water. After 10 minutes add the tomatoes and let it boil until the vegetables are soft. pour the boiled borsch separately, salt, a little pepper, bring to a boil and serve with finely chopped larch.

great appetite!


Put the minced meat in a deep plate and mix well with the breadcrumbs soaked in cold water, with the whole egg, chopped greens, a chopped onion and two tablespoons of rice chosen and well washed. The composition is homogenized and salted to taste.


Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and wash it.


The zucchini thus prepared are covered at the ends cut with small tomato lids and boiled in hot water. Froth after boiling, add the soup in which the celery and the chopped carrot are boiled and let it simmer.


Try the zucchini rice and if it is boiled, put in the soup two sliced ​​and peeled tomatoes and the remaining rice, washed and boiled separately.


Increase the food with boiled and frothy borscht, perfume it with finely chopped larch and straighten it with sour cream after removing the pot from the heat.
Good appetite!


Borscht with pumpkin hairs

A borscht recipe with pumpkin meatballs from: carrots, parsley root, peppers, onions, borscht, parsley, zucchini, eggs, sweet cheese, semolina, dill and salt.

Ingredient:

  • 2-3 carrots
  • 1 parsley or parsnip root
  • 1 pepper
  • 1 onion
  • 3 tomatoes
  • 400 ml bag
  • 1 link parsley

for meatballs:

  • 1 small zucchini
  • 2 eggs
  • 200 g sweet cheese
  • 5 tablespoons gray
  • 1 dill connection
  • salt

Method of preparation:

Clean and wash the vegetables, then cut them as desired. Boil the carrots and parsley root in 2 liters of water with a little salt. After 10 minutes, add the finely chopped onion and pepper and continue to cook together over low heat. Scald the tomatoes, peel them and peel them, cut them into small pieces and put them in the soup.

Separately, boil the borscht and remove the foam that forms. Wash the zucchini, peel it and put it on the small grater. Squeeze it, mix it with eggs, sweet cheese, semolina and finely chopped dill.

Reduce the heat and put a tablespoon of this paste in the vegetable soup. When the dumplings rise to the surface, pour the borscht, salt and season the soup to taste, and after a few short boils, turn off the heat and sprinkle with finely chopped parsley.


Zucchini in cream sauce with parmesan & # 8211 recipe tasty, simple, easy and quick to prepare. They can be a side dish or a stand-alone dish.

I made this recipe a few days ago and the whole family was delighted by the taste of the pumpkins bathed in creamy and tasty sauce.

Recipe with baked pumpkin in sour cream sauce with cheese, one of the most delicious pumpkin recipes, is also perfect for those who follow the keto diet.

My pumpkin salad with yogurt and garlic is one of the most sought after recipes on the blog, regardless of the season. The recipe for pan-fried zucchini with breadcrumbs is equally appreciated.

Both recipes are cooked in such a way that they are not watery and I received a lot of appreciation for them. Have you tried them? You find them here (salad) and here (with breadcrumbs).

Zucchini are perfect when giving up meat. I prepare them in all possible variants, from fried pumpkin, to recipes for soups, stews, tarts, pizza, rice, gratins, pudding recipes.

My collection of pumpkin recipes is quite large and you can see if click here & # 8211 over 60 recipes.

Although I eat more pumpkins in summer, they are not missing from our family's menu even in the cold season. They have few calories. With a very high water content, they are perfect to be consumed with the peel (in the peel are a lot of nutrients needed by the body). It is one of the vegetables with a high potassium content, with an important role for the heart and brain. Zucchini are rich in minerals (potassium, phosphorus, magnesium, iron, zinc, calcium, copper), fiber (perfect for the intestines) and vitamins (A, C and B).

Try to use thin (young) pumpkins. You can use both local and imported zucchini with a dark green or yellow skin (zucchini), but also a variety with striped skin.

I used fat cooking cream in this recipe. I do not recommend using the low fat one.

If you don't have parmesan you can use another type of hard cheese (comte is my favorite). If you don't have hard cheese, try a mixture of pasta cheeses, but the final taste will be changed and you will need more salt in the sauce.

You can also juggle greens, using what you like and what you have in the house. You can use fresh or dried greens.

Here is the list of ingredients and how to prepare it zucchini in sour cream and baked parmesan:

INGREDIENT:

3 cloves garlic chopped with a knife

400 ml cooking cream (32% fat)

100 g sour cream fermented 24% fat

a few chives (chopped onion)

a few strands of green parsley

1 sprig of green oregano or 1/2 teaspoon dried oregano

1 teaspoon grated onion flakes

100 g parmesan (or other type of finely grated hard cheese)

hot pepper flakes & # 8211 just for flavor

The first thing I did to prepare these pumpkins in parmesan cream sauce was to turn on the oven at 200 ° C, so that when I finish the preparation steps I will not waste time preheating the oven.

I washed the pumpkins, wiped them, then cut them into 4-5 mm slices and salted them. I left the slices scattered (not one on top of the other) for about 15-20 minutes, then I wiped each slice of water and salt.

In a bowl I mixed the two types of sour cream with the chopped greens, very little salt, freshly ground pepper, onion flakes and hot pepper flakes (as I turned the grinder twice).

If you eat spicy you can add hot pepper flakes to your taste.

While the pumpkins were salting, I melted the butter in a large pan, then sautéed the finely chopped garlic for about 15 seconds.

I put the sour cream, prepared in the bowl earlier, over the garlic and let it boil for a few minutes (about 2-3 minutes).

I stopped the fire and added the Parmesan cheese. I mixed until the composition was homogenous.

I arranged the pumpkin slices in a tray (you can use any type of heat-resistant form), then I poured the Parmesan cream over the pumpkin.

I baked the pumpkins in creamy cream and parmesan sauce for 45 minutes (let them soften and brown slightly).

Baking time may vary depending on the power of the oven.

As you can see, the recipe is extremely simple and easy to prepare.

Zucchini in cream sauce with parmesan they are very tasty!

I hope you will try and I will recipe soon.

I can't wait for you to tell me how much you liked it

I invite you to follow me on the channel YouTube. Don't forget to ring the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


Zucchini borscht with sour cream is a delicious recipe. To prepare this borscht recipe, onion, zucchini, carrots, parsley root are cleaned, washed and diced. Finely chop the dill and parsley and wash the rice. Beat the eggs until smooth.


Boil onions, carrots and parsley root in 4 liters of cold salted water. When cooked, add the zucchini and rice. After the rice has boiled, add the borscht and greens. Turn the heat to low and stir in the pot to form a vortex, then add the beaten eggs.

Leave it on the fire for 10 minutes, stop it and let it rest for a while. Mix the cream with a little soup and pour into the pot. Season with salt and pepper and serve hot.

The pumpkin bag with sour cream is served hot, possibly with fresh bread and greens.
The source of this recipe is the culinary blog 3sisterscooking.


Pumpkin Borscht - Recipes






A borscht that goes perfectly with all the heavy dishes consumed during the holidays.

  • 3 zucchini, 2 potatoes, 1 onion, 2 carrots, 3 tablespoons borscht in an envelope, 5 tablespoons sour cream, salt, parsley, tomatoes in broth, noodles.

I put a pot of water on the fire, when the water started to boil I added onions, carrots, then potatoes and zucchini.

When the vegetables were almost cooked I added the tomatoes in broth (cut into cubes), the borscht and I adjusted the salt.

At the end I mixed the cream with a few tablespoons of soup and I added it together with the noodles and chopped parsley.

After 5 minutes I stopped the fire.

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