Soup presentation 2021 | Basic of soup |Tharu channel
Soup presentation 2021 | Basic of soup |Tharu channel
There are more many varieties of soups around the world.We tried to explain you some basically and deeply about different kind of soups,and i wish you will be able to get good knowledge about the,
1.What is soup
2.What is the basic of soups
3.Why divide to variety of soups
4.What is the main ingredients for soups
5.Why soups are healthy for life
And so many categories going to be explained.Soup is a replenishing, automatized and a complete meal. Soups play a very important role on the menu as a appetizer to stimulate the appetite for the rest of the heavier foods to follow ,soups are served as a second course after the serving meal, if is not served then the soups are served as a first course. Soup, according to the dictionary, is a liquid food derived from meat, poultry, fish, or vegetables, most of these soups, no matter what their final ingredients may be,are completely based on stock, thus,the quality of the soup depends on the quality of the stock used in the preparation of the soup.
Thanx for watching my channel
The internet has been used to get details while making this video
Special thanx Chef.Tharindu sankalpa for giving those details for me about soup preparation.
Delicious Winter Soups From Around The World | Healthy Living Tips
Delicious Winter Soups From Around The World | Healthy Living Tips
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The Most AMAZING Beef Butternut Stew
The cold season is here and it's time for beef butternut squash soup! Perfect for a winter dinner. Cook it in the instant pot and dinner is on the table in no time.
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Beef Butternut Squash Stew
Ingredients:
1 butternut squash, peeled, seeded and cut into bite size pieces
1 ½ lbs to 2 lbs of stew beef, I used grassfed
1 can garbanzo beans, drained and rinsed
2 ½ cups chicken or beef broth, or enough to just cover the ingredients
1 can (14oz) crushed tomatoes
1 yellow onion, super fine dice
3 cloves of garlic, minced
1 tsp. Oregano leaves
1 tsp. Italian seasoning, use my recipe
½ cup green lentils
½ - 1 tsp salt
½ tsp. Dried basil
1 tsp. Worcestershire sauce
1 zucchini, chopped into bite size pieces
Olive oil
salt
Directions:
Place onions into a preheated frying pan with 1 tbsp. Of olive oil over medium heat. Saute the onion for 5 minutes or until it’s translucent. Add the garlic and stir for 1 minute.
Pour this mixture into an instant pot.
Preheat the same pan over medium high heat and add 2 tsp. of olive or avocado oil. Once the oil is hot add the beef stew meat to the pan and spread it out so every piece is touching the pan. Add a little salt and sear the meat for 1- 2 minutes and then turn the pieces over and sear again for 1 - 2 minutes.
Place the stew meat into the instant pot.
Place all the other ingredients except the zucchini into the instant pot and give it a stir. Place the lid and cook on high or stew setting for 20 minutes.
Do a quick release and then add the zucchini. Stir and cook again on high for 15 minutes. Do another quick release and serve it up! A little garlic bread would be perfect with this.
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Rockin Robin
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Good Housekeeping soups & stews 150 delicious recipes
Find the best recipes for breakfast, lunch, and dinner. That means eggs, chicken, pasta, and everything else you can imagine, Cooking inspiration on dairy recipes. Discover recipes, cooks, videos, and how-tos based on the food you love and the friends you follow.
#dairyrecipes
Borscht Ukrainian Beet Stew
#Borscht
Borscht Ukrainian Beet Stew.
Borscht was an old favorite meal my Mom and Aunt would make from time to time. It was always a special treat, not to be missed.
Borscht is centered around the primary ingredients, Beets, Cabbage, Dill, and a meat, usually Beef or Pork. Beef and Pork Ribs are popular but a cut up roast of either works well too as is the case in this recipe. Borscht is a dish you are free to add or subtract whatever favorite ingredients you wish as long as the primary ingredients are there. I would caution away from Turnips and Parsnips. I consider them opposing flavors that want to go in another culinary direction.
This recipe requires an 8 quart pot.
I usually use beef in my Borscht 3 to 4 pounds. Prepare that as a roast and pull the meat apart when done. Keep the juice from the roast and add to the pot.
Ribs, cook and slice apart. Pull meat off bones and cut into1 sections. This will be fattier than a roast. You can add the meat on ribs directly to the pot but you may have a gelatinous soup when cooled. Just heat it again
I start with 2 quarts of either Chicken or Beef broth in the 8 quart pot but you can use water, bringing it to a boil before adding other ingredients.
I prepare all ingredients ahead of time so every thing can be combined at one time.
8 Red Beets, cut off ends, peel, and cut into 1/2 cubes. Keep leaves to have later, think like spinach for them. In this recipe, I used 6 red and 2 gold beets.
2 onions, any type. Slice into 1/4 rings.
Peel and thin slice 1 head garlic.
Peel and chop 8 medium potatoes, any type or combination, gold preferred, into 1/2 or so cubes.
1 Leek stalk sliced into 1/4 sections
1 Fennel cut into 1/4 slices by 1.
1 cup package peeled baby carrots, cut into 1/2 sections.
8 medium brown or white mushrooms chopped into 1/2 pieces.
1/2 head of Cabbage, red or green, I used red. Chopped into 1 pieces.
Add fresh Dill. Break off branches from stems and drop into pot. I like a fair amount of Dill and use what I collect from 8 or 10 stems.
Add a little salt to taste.
1/2 tsp fresh ground black pepper.
Combine everything into the pot, add the third quart of broth or water, cover and boil on medium heat for 1 to 1-1/2 hour.
Stir only a couple times during cooking.
At the end of cooking, add 1 pint heavy cream. This is optional. You can add cream to individual servings if desired.
Let the Borscht rest and cool in the pot for 1/2 hour so flavors can continue developing.
To serve, take a ladle and scoop up 1 of the solids, then a second scoop for liquid.
Add a dollop of sour cream.
ENJOY!
Optionally:
Add 2 or 3 sliced and chopped hot house tomatoes.
Add 2 or 3 stalks celery sliced 1/4.
Vegan Style, Use water and barley instead of meat and broth.
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Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!
If the winter months have you craving something warm and delicious, Martha Stewart has you covered! In this three-episode, 9-Recipe special, Martha teaches you how to create delicious stews, hearty soups, and tasty stocks. Learn how to make classics like beef stew, chicken soup, and more. Chat live with your fellow cooks during this hour-long special, only at YouTube.com/MarthaStewart!
Full Recipes:
Beef Stew -
Coq Au Vin -
Veal Stew -
Chicken Soup -
Minestrone Soup -
Spinach Cream Soup -
Chicken Stock -
Beef Stock -
Vegetable Stock -
#MarthaStewart #Cooking #Recipe #Soups #Stew #Winter
0:00 Introduction
0:17 Beef Stew
9:11 Coq au Vin
17:03 Veal Stew
24:39 Chicken Soup
31:10 Minestrone Soup
41:16 Spinach Cream Soup
48:33 Chicken Stock
1:00:27 Beef Stock
1:06:47 Vegetable Stock
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 9-Recipe Special: Soups, Stews, and Stocks!