The soup, also called soup, is one of the most popular dishes, which is especially present on a daily basis during the holy month of Ramadan. The fasting person starts his breakfast after eating dates, as it is a snack that is recommended to be eaten before the meal. Main. A familiar with the soup recipe world discovers how large, versatile and different its recipes are in terms of ingredients, form and taste. In this subject, dear reader, we offer you a set of soup recipes that you may be preparing with the approach of the holy month of Ramadan.
Potato soup Ingredients:
Three cups of meat or chicken broth. A large grain of potato, cut into small cubes. Teaspoon margarine or butter. A small onion cut into small cubes. A sprinkle of ground cardamom. A sprinkle of ground black pepper. Pinch of rosemary. salt. Two leaves of laurel.
Melt margarine or butter in a saucepan over the fire, add onions and stir a little, taking care not to change color. Add the potatoes and stir a little and add the spices. Add the broth and place the saucepan over low heat until the potatoes are well cooked. Serve potato soup in serving dishes.
Red Lentil Soup with Cumin Ingredients:
2 onions. A cup of red lentils. Two islands. MAGGI Chicken Stock cubes. Pinch of cumin. A cup of oil. Half a grain of lemon juice. Four glasses of water.
How to prepare:
Chop the onion and sauté half of the amount with half the amount of oil to wither. Pour the water and add the cubes of broth, put the amount of carrots and add the cumin and salt. Add the lentils and simmer on low heat when the mixture boils, about 20 minutes. Keep the remaining carrots in boiling water and set aside. Remove the pot from the fire and stew the soup in the electric blender. Bring the soup to the saucepan, half the carrots of water, add to the saucepan, and bring to boil for another 10 minutes. Transfer the remaining onion with the remaining oil, add it with the lemon juice to the soup and remove the pot from the heat.
Onion soup Ingredients:
tablespoon of olive oil. Fifty grams of butter. 2 tablespoons of flour. Kilogram of chopped onion sliced. 150 grams of edam cheese from grated frico. Six cups of meat broth. Black pepper and salt. Four slices of baguette bread.
In a saucepan, heat butter, sauté onion wings until tender, add black pepper and salt. Add to the saucepan gradually and stir well so that the lumps do not form, pour the broth in the pot and leave it until the soup intensifies a little. Pour the soup in four individual oven dishes, place a piece of bread on the surface of each dish, sprinkle the cheese on the bread, and place the dishes under the heated oven grill until the cheese melts.
Chicken and Vermicelli Soup Ingredients:
2 tablespoons of butter. Two pieces of chicken breast. Leaf of laurel. Six glasses of water. Cinnamon stick. an onion. Three quarters of a cup of vermicelli. Black pepper, salt to taste. Two grains of grated carrots. Tablespoon of tomato paste. 1 potato cut into small cubes.
Melt in a saucepan over medium heat butter. Add the chicken and transfer from time to time until it changes color from all sides. Pour the water into the pot over the chicken, removing the surface exhale with a spoon. Add the bay leaf, onion, cinnamon sticks, and put the black pepper and salt. Cover the pot and let the soup boil over low heat until the chicken is fully cooked. Remove the lid and add carrots, potatoes, tomato paste, and vermicelli. Stir for about 15 minutes until the vegetables are cooked, then serve the soup.
Freekeh Soup with Chicken and Carrot Ingredients: A glass of soft Freekeh. Tablespoon of oil. Four cloves of mashed garlic. Two hundred and fifty grams of pulled chicken and cut into small cubes. 1 tablespoon of allspice. Large onion, finely chopped. Two teaspoons of salt. Teaspoon of cumin. Cinnamon stick. Teaspoon of black pepper. Six cups of boiling water. A piece of tomatoes cut into small cubes. 2 carrots cut into strips. Chopped parsley or coriander green for decoration. Two cubes of chicken broth.
How to prepare:
Place in a deep freekeh pot and submerge it with warm water. We leave it for a little while until the impurities are at the bottom of the bowl, then lift the Freekeh from the water. Repeat the previous step several times, then halve and set aside. Heat the oil in a deep saucepan over medium heat and add the onions and garlic, stirring occasionally until the onions wither. Add the chicken pieces and stir again until the liquids are dry. Add the spices, black pepper, salt, cumin and cinnamon sticks. Add tomatoes and carrots, and stir for a few minutes until they combine.
Put the Freekeh and stir the ingredients for 2 minutes. Pour the water and the chicken stock cubes, and let the soup on the fire boil at high heat for about ten minutes. Reduce the heat and leave the mixture for 20 to 30 minutes until the grits are cooked. Pour the soup into the serving dish, sprinkle the coriander on the surface and serve directly.
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