Türkische Suppe, die Sie nicht aufhören können zu essen! Schnelles Rezept für eine Gemüsesuppe!
Ein Suppenrezept, das mir mein Nachbar aus der Türkei beigebracht hat!Türkische Suppe in 30 Minuten! Türkische Suppe, von der man sich nicht lösen kann! Mein Lieblingsrezept für Linsensuppe, das nie langweilig wird und in nur 30 Minuten zubereitet ist. Ein gesundes Suppenrezept, das viel Kraft gibt und wärmt! Das Rezept für türkische Linsensuppe gibt Kraft und Energie für den ganzen Tag. Ein schnelles Rezept für eine Gemüsesuppe, das jedes Familienmitglied lieben wird. Ein köstliches türkisches Suppenrezept, das niemand ablehnen wird und jeder nach mehr und mehr fragen wird. Leckeres und nahrhaftes Rezept!
❤️ Abonniert den Kanal
REZEPT UND ZUTATEN:
1 Zwiebel.
Sonnenblumenöl.
3 Minuten kochen.
Karotte 1 Stk.
Gelegentlich umrühren.
Kartoffeln 2 Stk.
Kartoffeln zugeben und umrühren.
2 Knoblauch.
7-10 Minuten kochen.
Lauch.
Weiter kochen für weitere 5-7 Minuten.
Linsen 2 Tassen.
Wasser.
Linsen gut waschen.
Gut mischen.
Wasser 7 Gläser.
Abdecken und 5-7 Minuten garen.
2 Würfel Gemüsebrühe.
Diese portionierten Würfel habe ich selbst gemacht! Unbedingt anschauen!
In heißem Wasser auflösen.
Fügen Sie hinzu und mischen Sie gut.
Mit einem Deckel abdecken und bei mittlerer Hitze 20 Minuten garen.
4 Brot.
Salz. Schwarzer Pfeffer. Olivenöl.
Im vorgeheizten Backofen bei 180°C (350°F) 10 Minuten backen.
Petersilie.
1 Knoblauch.
Olivenöl.
Ach, was für ein Duft!
Sehr leckere Snacks!
Überprüfen Sie die Suppe auf Bereitschaft.
Ich mahle mit einem Mixer, bis es glatt ist.
Saft von 1 Zitrone.
Salz. Schwarzer Pfeffer. Kümmel. Kurkuma.
Gut mischen.
Die Suppe weitere 3-5 Minuten kochen.
Butter 1 Esslöffel.
Schmelze die Butter.
Roter Paprika 1 Esslöffel.
Gut mischen.
Zur Suppe geben.
Das ist alles!
Guten Appetit!
???? Abonniert den Kanal
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Stellt eure Daumen hoch und vergesst nicht zu kommentieren.
Teile dieses Video mit deinen Freunden in sozialen Netzwerken. Das Rezept wird in Ihrem Profil gespeichert! Dankeschön!
Frische Rezepte - gesund kochen!
Auf meinem Kanal finden Sie - Zucchini Rezepte, Gemüseaufläufe, Abendessen-Ideen, Rezepte, frische Rezepte, Abendessen, Frühstück, Blumenkohl-Rezepte, Gemüse, lecker und schnell, lecker, gesundes Rezept, gesunde Ernährung, Kartoffeln, Familienrezepte, Aufläufe, Zucchini , Brokkoli, Kohl, Kartoffeln, Gemüse gerichte, Brokkoli Aufläuf, Rüben, Blumenkohl, Salate und vieles mehr!
#Frische_Rezept #Rezept #Gemüse #suppe #linsen
Best Chicken and Vegetable Soup | Supergolden Bakes
This Hearty Chicken Vegetable Soup is perfect for chilly days! Packed with vegetables and easy to make on the stove or your Instant Pot. Syn Free on Slimming World and easy to customise!
Full recipe on SupergoldenBakes.com
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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#OnePotLentilAndRice #EasyOnePotVeganRecipes #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking #OnePotVegan
Jamaican Ital Soup/Sip|| Red Peas And Peanut Soup
Ingredients:
1 1/2 cup small red beans ( wash beans, remove any bad peas/debris)
** Soak beans overnight in 8 cups water an 6 cloves garlic)
1 cup RAW peanut
Few sprigs thyme ( remove stem once beans cook)
** Add about 1 tsp salt to cook peas and peanut
1/2 onion
Additional 3 cloves garlic (mince)
1 thumb grated ginger About 1 tsp
1 or two scotch bonnet pepper
All purpose/ vegetables seasoning
3 stalk scallion
Additional thyme
Salt and pepper to taste
1/2 tsp freshly ground allspice
3 cups coconut milk ( I used homemade)
3 corn cut into smaller pieces ( I used sweet corn)
1/4 breadfruit
Piece of yellow yam
1 Irish potato
1 boniato sweet potato
1/4 calabaza pumpkin
3 baby pak choi (Chopped)
1 carrot
1/2 Cho Cho /chayote
1 1/2 cup all purpose flour plus 2 tbsp cornmeal to make dumplings ( gradually add water and knead to form a dough) ** add a pinch of salt if you desire
** Add additional water ( hot)
Enjoy ????
8 Techniques to Make Great Soups! After this video you will know how to make soup from everything ????
Soups have a big place in Turkish cuisine, therefore we have different methods for making over 100 soup recipes. You can add different ingredients and have them as your main dish, or you can have a mild soup before your main dish. Using these methods, you’ll be able to create different recipes according to your own taste, isn’t it wonderful? ????
You can find the rest of the recipes in the comments ????????
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Lentil Soup
2 cups red lentils
8 cups water
1 large onion, roughly chopped
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 heaped teaspoon salt
• Rinse the lentils for about two minutes under cold running water to remove any excess dirt and starch.
• Place the lentils and onion in a medium sized pot and fill with the water.
• Boil for 10-15 minutes until it becomes a thick puree.
• Collect the white foam forming on top while boiling. This foam gives the soup a greyish colour and makes it harder to digest.
• To make the meyane (roux), melt the butter in a pan and add the flour.
• Cook for a couple of minutes until it smells like roasted nuts and becomes brown.
• Pour in the chicken stock into the pan and whisk constantly.
• Add the mixture to the soup and season with the salt.
• Lastly, blend the soup with an immersion blender till the texture becomes creamy and smooth.
• Your velvety lentil soup is ready, and it is such a good base that you can top with many things and turn the soup into an incredible meal.
• For the classical one, top with red pepper flakes and squeeze some lemon. In Cyprus, it is common -and delicious- to add black olives to soup and adding croutons is always a good idea. You can always sprinkle some roasted kadayif instead of croutons. If you want your soup as a main course, top with some meatballs, red beans, and coriander. For a lighter version, salad, croutons, and some sesame seeds would be great! Finally, Bahar’s favourite - yogurt, black pepper, red pepper, olives and parsley.
Ezogelin Soup
1 tablespoon butter
2 tablespoons olive oil
1 onion, roughly chopped
1 potato, peeled and roughly chopped
1 carrot, roughly chopped
1 tablespoon tomato paste, use 200 ml tomato puree or passata if you don’t have paste
1 tablespoon red pepper paste, dried pepper would do good as well
1 cup red lentil, washed and rinsed
½ cup chicken stock, skip if you are a vegetarian
1,5 L water, (6 cups)
100 g bulgur, (around ½ cup) medium or coarsely ground are better but all would work great
1 heaped teaspoon salt
1 heaped teaspoon red pepper
1 teaspoon black pepper
3 teaspoons dry mint
1 tablespoon butter
• Heat a pressure cooker on high heat.
• Melt the butter and olive oil and add the onion, potato, and carrot when the oil is hot.
• Add the tomato and pepper paste and sauté for a minute.
• Add the lentil and bulgur pour the chicken stock and 1,5 L water.
• Close the lid and set the pressure setting to high. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat. Cook for 15 minutes.
• If using a regular pot, cook around 20 -25 minutes with lid on until all veggies are softened.
• At the end of 15 minutes, turn off the heat and remove the pressure of the pot and open the lid.
• After all ingredients are cooked, blend the soup with an immersion blender until it is smooth.
• To season, add the salt, red pepper flakes, dry mint and black pepper.
• Finally add some butter for a shiny and creamy texture and let it simmer.
Yoghurt Soup
150 g rice
1 L water
2 egg yolks
2 cups savoury yogurt
2 tablespoons flour
2 tablespoons of butter
1 handful of dried mint
1 teaspoon of salt
• Add the rice and water in a large pot and bring to boil. Simmer for 15 minutes until the rice is fully cooked and has fallen apart.
• Meanwhile, in a large bowl whisk the yogurt, egg yolks and flour.
• Once the rice is cooked, slowly add some rice and water to the yogurt and egg mixture to temper it, with a ladle, Whisk well after each addition.
• Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
• Simmer for 15 minutes, stirring occasionally.
• In a small pan, melt the butter and sauté dried mint for about 30 seconds.
• Add the butter sauce to the simmering soup and stir well.
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Turkish Lebeniye Soup (Meatballs And Chickpea Soup With Yogurt And Mint) - Turkish Food Recipes
Lebeniye Soup is a creamy Turkish yogurt soup that has tiny meatballs and chickpeas and rice in it and finished with a super delicious butter mint sauce. This soup is traditional mostly in the east side of Turkey and welcomed at all meals: breakfast, lunch or dinner. It is very healthy with combination of meat, chickpeas and yogurt.
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Ingredients For Lebeniyah Soup (5-8 Serving size)
1 medium onion
250gr. ground beef
1/2 tsp salt
1/2 tsp ground black pepper
(Make a koftah with the ingredient and this yields for making two soups so you can shape and freze half of it for another time) or half the amount
3-4 tbsp olive oil or vegetable oil for frying the koftas
1/2 cup regular rice (type don't matter much but starchy is better)
4 cups hot boiling water and more as needed for the thickness
1 tsp salt
1 + 1/2 cups plain yogurt
2 tbsp plain all purpose flour
1 egg
about 1/2 to 3/4 cup boiled chickpeas
For the mint butter sauce:
1 tbsp butter
1 tbsp mint
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YAYLA SOUP (Yogurt mint and rice soup)
LENTIL SOUP WİTH VEGETABLES: