Sour turkey soup with peas and mushrooms
So ... about twice a year I get the urge for a sour soup with marinated donut juice. Now it's his turn.
- 500 gr turkey breast
- 2 carrots
- 1 onion
- 1 small piece of leek
- 1 cup green peas [frozen]
- 1 cup chopped mushrooms
- 1 can of sour cream
- 1/2 cup marinated donuts
- 1/2 cup sour juice from marinated donuts -http: //www.bucataras.ro/retete/gogosari-in-otet-66070.html
- 50 ml oil
- green parsley
Preparation time: less than 60 minutes
RECIPE PREPARATION Sour turkey soup with peas and mushrooms:
- The vegetables are cleaned and washed.
- Carrots are cut into cubes, onions and leeks are finely chopped. Lightly fry in oil for 2 minutes.
- Add the diced turkey breast to the frying pan. When it starts to turn white, salt it and add 3 l of water.
- After 15 minutes when the carrot starts to penetrate, add the peas, mushrooms and marinated donuts cut into squares.
- Let it boil for another [15 min].
- Season the soup with sour cream and serve with chopped green parsley.
- If you like it more sour, add more donut juice.
The sour juice from the marinated donuts will give the soup a spicy and sour taste.
Pay attention to the amount of salt used if the donut juice is also very salty.
Chicken soup at Thermomix
A dish loved by all Romanians, with an unmistakable taste. Chicken soup, full of vegetables and sour, is delicious and suitable for any season. It is good for lunch and dinner.
Preparation time: 10 min.
Total cooking time: 60 min.
Amount: 6 servings
Turkey mince with pea puree
Piccata is an Italian schnitzel. Its peculiarity is that it is not fried in an oil bath, and it is served & # 8222syrup & # 8221 with a sauce made from the fat in which it was fried and lemon. It is really very good and elegant. It can also be made with chicken or especially veal. Also, the sauce has many variations, I used a basic recipe and not very loaded. You can also put wine, you can put capers, you can enrich it with more butter. Sometimes you can put onions or garlic (or both). There are options in which, in addition to lemon juice, the dishes are also put. There are many possibilities, as well as tastes!
As for the pea puree, it is so simple to make, and so good, that it must be tried and MUST be eaten as often as possible. I think it's even healthier than potatoes, so I don't see why I shouldn't use it at least as often. So far for me, pea puree is the king of purees.
It starts with pea puree, because it is made quickly and is easier to keep warm. You can put it on top of a pot of boiling water, which boils on an extremely low heat. You can also use canned peas, but the puree turns yellow, and not so good-looking. Of course, if it's the season, you can use fresh peas!
Ingredients pea puree:
- 400 g frozen peas
- a tablespoon of oil
- a fried onion
- about 30-40 grams of butter (even 20, depending on taste)
Saute the onion in oil until translucent. Put the frozen peas on top, mix well, and add enough water to cover the peas. Simmer over medium heat for about 15 minutes, until the peas are cooked through. Drain the juice if it is too much, but keep it to thin or thicken the puree as appropriate.
Blend the peas with the blender, and add butter while doing this. Add more of the juice in which it boiled to obtain the desired consistency. It should not be too liquid. While passing, add salt and pepper to taste. That's all. Keep warm until it stings.
Chopped turkey ingredient:
- 2 eggs
- a tablespoon of water
- 200 g breadcrumbs
- 8 small pieces of turkey breast, beaten for snitel (total about 500 g)
- two tablespoons of butter
- a tablespoon of oil
- 200 ml bird soup
- 2 tablespoons lemon juice
- lemon slices for serving
Beat eggs with water in a deep plate. Put the breadcrumbs on another plate. The meat is given through eggs and then through breadcrumbs. Heat the butter and oil in a large pan. If not all the snails take place at once, put only half of the quantities of butter and oil and fry in two tranches. Fry the snails for 3-4 minutes on each side. Remove and keep warm.
In the pan in which you fried the snails, pour the chicken soup and lemon juice (over the rest of the fat and the leftovers from the snails). Bring the mixture to a boil, stirring to remove the frying residue from the bottom of the pan. Boil for 1-2 minutes until the sauce thickens very little.
Put a little sauce over the slices, and serve the rest separately. Each schnitzel is garnished with a slice of lemon. Next to them comes, of course, pea puree. DELICIOUS! Holiday menu, no other.
Peas with carrots and mushrooms & # 8230
When I was younger, my mother used to make a different kind of pea dish. It was a dish with sauce and pieces of meat. In time, however, I gave up dishes with sauce and a little later my mother came to make peas like that, that is, with carrots and mushrooms and without sauce.
It's a very simple and quite quick recipe and the other day I realized that it's also fasting.
This time I used green onions because they still exist, but when I don't use dried onions. So I cut the green onion and then carrots into rounds.
I took the peas out of the freezer and left them in a bowl until it was their turn.
I put a Teflon pan on the fire to heat. I added olive oil and then green onions and carrots. I kept walking them in the pan for a while, then I added mushrooms cut in halves or quarters. I warmly recommend fresh mushrooms instead of canned ones. Due to the preservatives in the mushrooms, the peas will boil much harder. And if we don't have fresh ones, we better use frozen ones. They are a much better solution than canned ones.
When the mushrooms were done, I added the frozen peas. Frozen vegetables should never be thawed before use. I put the lid on and left it for about 10-12 minutes maximum. I didn't add a drop of water or anything. If, however, it seems to you that the pea is not made and that it needs some liquid, make sure it is warm, in no case cold, regardless of whether you use vegetable soup or water. Adding a cold liquid over a meal during cooking does nothing but stop the cooking process and therefore make your work more difficult.
When the food was ready, and I tell you it was ready quickly, I chopped a bunch of dill and added it to the pan and then I turned off the heat and left it covered for another 5 minutes.
It is a healthy and consistent food and I do not advise you to add meat because it already has protein from mushrooms.
I used to eat it with grated cheese or sometimes with low-fat yogurt, you can also try it with sour cream, but it's very good and so simple.
Turkey Pulp Soup with Vegetables
The bone with the meat is boiled in a pot of water for about 30 minutes (take the foam in the meantime).
Finely chop the onion and put it to harden in olive oil, add the sliced carrot, cook for a few minutes and add to the soup pot.
Add the sliced mushrooms and let the vegetables and meat boil.
The lentils and peas are rinsed under running water and left to drain, they are added at the end, as well as the zucchini is washed well and cut into rounds (including the peel), and the tomato is cut into cubes.
Add the spices to taste and the magic borscht and broth and leave for about 5-10 minutes and remove from the heat.
At the end, remove the bone from the soup and take the meat down, cut it into small pieces.
Turkey soup from: turkey, peas, mushrooms, bell peppers, onions, carrots, garlic, celery, tomatoes, basil, bay leaf, oil, salt, pepper, yogurt, croutons.
- 700 g of turkey meat
- 250 g peas
- 200 g mushrooms
- a bell pepper
- two onions
- two carrots
- two cloves of garlic
- a little celery
- 3 small tomatoes
- a spoonful of chopped basil
- a bay leaf
- 100 ml oil
Method of preparation:
In a pot, boil the turkey meat cut into pieces in three liters of water, an onion, a carrot, half the celery and half the bell pepper, cut into pieces. Add the bay leaf, a little oil, salt and pepper to taste. Cover with a lid and simmer for about 45 minutes.
In the rest of the oil, fry the remaining vegetables, finely chopped or left whole, and after 45 minutes, pour them into the soup from which I removed the meat. Add the sliced garlic, season, add the diced turkey and cook for 10-15 minutes over medium heat.
Add the grated tomatoes, cook for another 10 minutes and serve sprinkled with chopped basil.
Put in creamy sauce with peas and mushrooms
As you know, chicken breast is very easy to cook and that is why all recipes with chicken breast are part of the quick ones category. The recipe below is prepared in about 30 minutes.
- 2 pieces of chicken breast
- 3 tablespoons flour
- 2 suitable red onions
- 300g mushrooms (preferably champignion)
- 300ml chicken soup or water
- 300g peas
- 100ml cooking cream
- salt, pepper, oil
1. Cut the chicken breast in half and then cut each piece along, obtaining 4 fillets from a chicken breast. Season them with salt and pepper, pass them through flour and fry them on the fire for a few minutes (until they brown nicely on one side and on the other).
Remove the fillets on a plate and keep them warm.
2. In the fat in which we fried the chicken, add the onion cut into thin slices and heat it a little until it softens. Add the sliced mushrooms and leave them until the water drops. Add the peas (I used frozen) and the soup. Let it simmer for 6-7 minutes and then add the sour cream. Let it simmer until the sauce thickens.
Serve with rice or mashed potatoes.
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Vegan belly soup Sour Pleurotus mushroom soup with pickles
This is the best vegan belly soup recipe, guaranteed! "Belly-free" vegan belly soup is made with Pleurotus mushrooms, pickles and vegetables. The taste and texture are identical to those of the original belly soup recipe!
Pea cream soup
Turkey with caper sauce
Muschiulet sauce BBQ
Pork leg with pineapple
Tray legs with rosemary
Grilled chicken legs
Boneless thighs on the tray
Fresh sheep sausages
Grilled turkey breast
Mushrooms with onion and garlic
Chicken with sour cream and mushrooms
Rice with vegetables
Potatoes with oregano
Cucumbers and donuts in vinegar
Beetroot with horseradish
Slice of milk
A good day.