Mmm ... Great soup, great for cold and gloomy weather outside.
The unavoidable addition of quality durum wheat pasta is a detail that makes beef soup with meat so famously homemade.
Bulgur - boiled, dried, peeled and coarsely ground wheat grains - should be soft, grainy and loose when cooked. If you eat it for breakfast, its excellent nutritional values will accompany you throughout the day.
Whoever doesn’t read the ingredients won’t believe this wonderful soup is so simple and so economical!
How to get three from one dish? By clicking on the recipe, you will discover this mystery: learn how to make a main dish, side dish and soup from boiled veal with vegetables! Simple, isn't it?
"This is how soup was cooked before, but when should I get it?", Will ask any housewife with a time limit of preparing lunch for half an hour. However, once you prepare the ingredients, the soup cooks on its own.
For continental cuisines, winters are inconceivable without thick, hearty soups with various variations on the theme of forest treasures. From Lithuania comes a recipe that could also be "smuggled" under, say, Zagorje or Gorski Kotar.
Choosing quality foods that perfectly complement the aroma is the main feature of this vegetarian recipe. If we add to that the nutritional richness of calcium, protein and dietary fiber, this dish will be a real discovery on your spring menu.
Potatoes, the king of Ecuadorian cuisine, are prepared in a number of ways and eaten as a side dish to almost any meal or as a stand-alone dish. Here, try it in the famous simple soup that you serve with salad, cheese and avocado. The recipe was tried and adapted according to the original from The Ecuador Cookbook, by Christi Buchanan and Cesar Franco.