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Beef soup with noodles

Beef soup with noodles


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The washed bones are put in a large pot of water and left to boil until the water is reduced by half, the bones and vegetables are removed, the soup is strained through a sieve in which I put a thick layer of cotton wool wrapped in gauze, so the soup will be clear without impurities; the resulting soup is put in a smaller pot, salt is added to taste and when it boils add the diced potatoes, after they have boiled add the noodles and a sprig of celery, which I did not have -a.

On the bones you can find a piece of meat, cut it and add it to the soup.

Serve hot and for those who want, the vegetables can be passed with the vertical blender and the puree added to the soup.


Chicken soup with vegetables and noodles

Chicken soup with vegetables and noodles
In our country, noodle soup is indispensable in the weekly menu. Most of the time they do it with chicken, but also rabbit or beef (especially bone marrow).

Usually, I try to share it so that we eat it exclusively with noodles. This is how children prefer it and it is the easiest for me. But sometimes I still have a little juice left (1-2 liters) and then I try to find ways to make a pot of soup that reaches 4 people.

But this time I wanted to do something more consistent.

Chicken soup with vegetables and noodles

ingredients
1 small onion or 2-3 sprigs of green onion
1 pepper or a handful of chopped peppers (I use frozen peppers here)
3-4 cloves of garlic
2 carrots
1 parsley root
2 chicken legs
1 teaspoon paprika
1/2 pack of noodles (I used homemade tagliatelle)
green parsley
salt and pepper to taste
optional: a little lemon juice

I started by lightly sautéing onions, garlic and peppers in a little chicken lard. I added diced chopped vegetables. When they started to leave color, I sprinkled a teaspoon of paprika. I mixed and left it on the fire for a while, then I quenched it with soup and filled it with water, until I had about 3 liters of liquid in the pot.

I put the chicken legs in the pot and left it to boil for about an hour. When the thighs were well cooked, I took them out on a plate. I unwrapped the meat from the thighs with a fork.

I boiled the noodles. When they also boiled, I turned off the heat and put back the cooked chicken and freshly chopped green parsley.

In the end I matched the taste with salt and pepper. Optionally you can add a little lemon juice for extra flavor.


Beef soup with noodles

Because I had meatball soup for Christmas, I thought of making a noodle soup for the New Year. And since it's not good to eat chicken or chicken at the beginning of the year, I made a beef soup with noodles and a beef salad from vegetables.

Ingredient: a piece of beef (brine), 4-5 carrots, 2 parsley roots, 2 parsnip roots, half a celery, an onion, peppercorns, salt.

Method of preparation: clean and wash the meat well, clean the vegetables and cut lengthwise, wash the onion. If you use a wonder pot (Kukta), put the meat and vegetables in the pot, add a few peppercorns, two grated teaspoons of salt, add water and bring to a boil over high heat. When the pot starts to boil, turn the heat on slowly and let it boil for another hour and a half, then turn off the heat, lift the flaps off the lid and let the pot depress itself.

After about two hours, remove the meat and vegetables in a bowl, and strain the soup into another pot.

where the noodles will boil. Serve with chopped parsley, pepper, carrot or plain. It is a delight anytime and anyway.


Ingredients Beef with Japanese noodles somen

250 gr beef
a packet of Japanese somen noodles (300 gr)
a few drops of sesame oil
1 tablespoon food starch
100 ml chicken or vegetable soup
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
Ingredients for marinating meat:
2 cloves of garlic
1 teaspoon freshly grated ginger
1 tablespoon light soy sauce
1/4 teaspoon freshly ground black pepper
1 teaspoon brown sugar
1 teaspoon of food starch


Pho Bo - Beef noodle soup

Pho Bo is the national dish of the Vietnamese and, without a doubt, the best known abroad. Its origin is uncertain, Chinese or even French influences are suspected. What is known is that the recipe comes from the north of the country, and in the 50s, after the expulsion of the French and the division of the country, it spread to central and southern Vietnam.


Kitchen: Vietnamese
Difficulty: Easy
time: 1 hour 20 minutes
Amount: 4-6 servings
Category: supe / vita

ingredients:
500 g lean beef or veal
3 cm piece of fresh ginger root, sliced ​​and then cut into thin strips
2 onions, cleaned and cut in half
2 cinnamon rolls, about 10 cm long in total
4 stars of anise (or 2 teaspoons of ground anise seeds)
4 whole cloves
1 teaspoon black peppercorns
3 tablespoons fish sauce
300 g rice noodles, 3-4 mm wide
150-200 g of soybean sprouts
4 green onions, cut into thin slices
2 tablespoons coriander leaves
3 cubes of beef broth concentrate
1/2 cucumber cut into thin slices
lime quarters, for serving
black pepper, freshly ground, to serve

Instructions:
Slice the veal and then cut into thin strips.
Boil water with a little salt in a large pot. When the water boils, add the meat strips and cook for 2-3 minutes, stirring. Drain the liquid and wash the meat in a stream of cold water in a sieve. Wash the pot and put it back on the fire with 1.5-1.7 liters of cold water and the meat strips. Bring everything to a boil over high heat. Then reduce the flame and cook the meat for 10-12 minutes, frothing when necessary, until almost done.

Add 2 cubes of beef broth concentrate, ginger, onion, fish sauce, cinnamon, black peppercorns, anise stars and cloves to the meat stew. Cover the pot and boil the ingredients for 10-15 minutes, over medium heat.

Filter the soup, remove the slices of meat separately, and discard the rest of the solid ingredients. Put the filtered liquid back on the fire, fill it with water up to the amount of 1.5 liters (if necessary) and bring to the boil.

Cook the noodles according to the instructions on the package (usually soak for 3 minutes in hot water).
They are divided between the individual bowls in which the soup, noodles, cucumber slices, green onions, soybean sprouts and slices of meat are served. Cover with hot soup. Squeeze a slice of lime into the soup, sprinkle with freshly ground pepper, garnish with coriander and serve immediately.


Asian noodle soup Supa Pho

This soup is simply an explosion of flavors. Traditionally, the recipe contains chicken, pork or beef, but I made the vegan version. You can use any type of noodles, the rice ones in the wide version being my favorites.

In order for the flavors to be more intense, I recommend that you do not skip the step in which the spices are easily fried. It really matters a lot and the taste is different unless you just boil them.

This Asian noodle soup recipe is very easy to make. It is similar to the famous Vietnamese Pho soup recipe. Did you know that Pho comes from the name of a French dish called & ldquopot au feu & rdquo? It has been integrated into Asian cuisine during the French colonial period in Vietnam. As in the case Vietnamese sandwich Banh Mi, the recipe posted a week ago on the blog.

Many things have changed over time in this Asian noodle soup recipe. At the beginning, Pho Bo it was the popular variant in Vietnam. It was traditionally made with boiled beef, noodles and vegetable soup. He later appeared Pho Ga & ndash the chicken version, and then Pho Lo & ndash the one with pork. The latter appeared during the war, when cattle were used as draft animals.

One thing is for sure, this Asian soup will fill you with energy! It is served warm and is slightly spicy, thus having an energizing effect. Or at least that's how it worked in my case! & # 128578

I have a strange relationship with coriander, I can't stand it, I tolerate it in certain foods, especially in small quantities in Mexican and Asian recipes. So I gave him another chance. If you don't like it, you can replace it with parsley. Also, don't forget to serve this Asian noodle soup with a slice of lime to squeeze just before you start eating. Make the difference!

Don't forget, if you try this Asian noodle soup recipe or any other recipe on the blog, take a picture of it and put it on Instagram. You can tag me at @gourmandelleblog and use the hashtag #gourmandellerecipe. I post from time to time the recipes you have tried on the Facebook and / or Instagram Stories page! & # 128578


Preparation

Put the noodles in a bowl with plenty of boiling water. Let it soak for about 4 minutes.

Meanwhile, heat the peanut oil in a large saucepan, add the ginger and mushrooms and simmer for about 2 minutes, until slightly softened. Add the simple soup (if you use commercial concentrate, be sure to specify on the package that it does not contain gluten), the sherry and soy sauce are boiled.

Cut the pilgrim's shells in half, if they are large. Transfer the seafood mixture to the boiling liquid, along with the finely chopped cabbage, thinly sliced ​​green onions and bean sprouts. Bring to the boil again and cook everything for 1 minute or until the seafood has warmed up.

Drain the noodles and add to the soup. Bring to the boil again, then pour into bowls. Sprinkle a few fresh coriander leaves on top and serve the soup with hot pepper sauce, which is added as desired.


BIO noodles made of konjac flour, 270g VITANU

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VITANU - BIO noodles made of cognac flour, 270g

  • Low calorie content
  • No fat
  • Sugar free
  • Gluten free
  • Fiber source
  • Ready in 3 minutes!

Similar to pasta, made from Konjac flour, in the shape of noodles.
With Vitanu Noodels Art you can enjoy a product without fat, sugar and calories.
100g of Vitanu noodles contain only 9 calories!

Ingredient: water, konjac flour * 3.40% (Glucomannan 3.15%), oat fibers*.
* from ecologically certified crops.

Method of preparation:
1) Drain the water from the package.
2) Rinse the contents 2-3 times under warm water.
3) Heat the noodles for 2-3 minutes in a wok or pan.
4) Add a sauce, herbs or vegetables or enjoy pasta in a soup or salad.

Storage conditions:
Store this product at room temperature in a dry place. After opening, keep in water and prepare in maximum 2 days.

Content: 270g with liquid / 200g squeezed.

Terms of validity: see the date written on the package.

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Video: Just AMAZING Beef Stew With Chef Jean-Pierre (December 2022).