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Winter – it’s time for cooking delicious fat bird with unique taste. If you are lucky enough to get a good home goose – so you can cook at least 3 hearty meals for 6 people each with it. And do not throw away the core (accumulates in the belly) fat – this is the best cream from frostbite and strongest range of substances to nourish the skin during the cold season. Before you do anything with the prey, review recipes selected by us and decide what is the best suitable to the taste of the home owner, kids, you and to potential visitors. Keep in mind – anything in goose should not remain without use. All our recipes of cooking goose are national, goose have been cooked like this in pre-revolutionary Russia, and continue to cook today. As part of the aristocratic Russian cuisine the book uses deserved authority “A Gift to Young Housewives” by Elena Ivanovna Molokhovets (1831-1918). We used it largely in the preparation of this article, adapting descriptions of dishes to modern conditions and adding our own experiences. How to choose a goose The first step in the preparation of any dish – it is the purchase of high quality and fresh bird. According to Elena Ivanovna, fresh goose has “eyes full and shiny, the skin is dry, not slippery, all the same color … The young bird is known by fat – it is white, transparent, not yellow; the old goose has red paws, and the young – black or gray. ” Geese are cut after the Pokrov (The Protection of the Mother of God), since mid-October, because they are gaining a taste from 6 months of age. Where to buy a goose The best way is to buy a goose on the market, from the acquaintance peasant or farmer to whom you trust. Or grow it on your rustic courtyard that would be more reliable. Goose from the supermarket often has nothing in common with real bird of any texture terms (in the pan it quickly lose at least half of the volume, its skin will stick to it, and where some of bird will undertake half of the water volume), either in terms of taste, because that third-party chemical flavors there will be more than the essence of a goose. Dishes made of goose Goose baked, stuffed, rotated, marinated, stewed, fried, dried, salted, in beer, with honey and mustard, soup made of goose – these are just a small list of options for cooking of goose taken in Russian cuisine. And also we have long been accepted salting meat and poultry for the future. “And after the Pokrov (The Protection of the Mother of God) served to the table rotated geese, dried geese”, – tells the famous “Domostroy”. Bird were salted, that stabbed during fasts or just for the future. So appeared “polotki” – cut along the half-carcasses of poultry, salted in barrels. As the need geese polotki get out of storage and used for the first and second dishes, and even on snacks. Goose is larger bird than chicken, so giblets (set of such amount head, neck, legs, wings, liver) are going in the soup, the other part boiled soft or preparing roast-goose, and the broth of the remaining bones is used for the soup of goose with pearl barley and mushrooms. Excess fat from the goose is cut, melt and use as frying fat, for cooking, for example, donuts. Roast goose with apples, Lithuanian The carcass of gutted goose is rubbed with salt with half a tablespoon of crushed cumin inside and out. Then the goose is stuffed with finely chopped apples, which are preliminary and salted and mixed with marjoram. Do not forget to stock up on coarse thread passed through a large needle, and tightly sew stuffed goose belly – it will provide juiciness and softness of the cooked goose. The carcass is laid out on a baking sheet, better depth, where it is need to add 2-3 tablespoons of water and sprinkle with two chopped onions. Fry in a preheated oven or Russian stove until complete browning (3 hours), it is better in the middle of goose ready to turn it on the belly, and do not forget to water every 15 minutes by formed hot sauce. If you want to achieve high beauty of serving, then bake 7 good apples, which you will have to impose a cut on a dish goose. Roasted goose will give juice, from which it is necessary to remove excess fat, dilute the broth and use as a sauce when applying goose on a platter. Ingredients: - Goose - 0.5 tablespoons of cumin and salt - 2 onions - 12 small apples - 6-8 large apples - 1 tablespoon of Provence oil (the old name of extra virgin olive oil) – optional Roast goose stuffed with pickled cabbage Prepare a mixture of one-half tablespoon of salt with crushed cumin, rub goose inside and out with a mixture. Take cabbage, if you do not like acidic so squeeze it, add 1.5 tablespoons of butter and 4 chopped onions. Stuff goose with this mixture, sew his belly and cook it in a pan under the lid or in stewpan, until tender. Ingredients: - 1.2 kg goose - 0.5 tablespoons of cumin and salt - 4 onions - 4 cups (800 gr.) pickled cabbage - 1.5 tablespoons of butter Roast goose stuffed with pasta For this recipe you need to cut from goose spinal bones (backbone), use it for broth. To cook goose on this recipe, rub the bird inside and out with a mixture of salt, pounded cumin, black and fragrant pepper. And we will stuff goose with pasta. To do this, pasta is boiled in salted water, be folded in a colander and shifted into the pan. To pasta you need to add butter, 2 egg yolks, 2 tablespoons of sour cream, mix them and stuff with them goose carcass. Sew, put on a baking tray sliced carrots, parsley, onion, sneaky 2-3 tablespoons of broth and put the bird in the oven or Russian stove. Water the goose by juice every 15 minutes and turn it over. When the goose is ready, put it on a platter and pour over by sauce on the basis of juice thus drain off during frying, to which you will need to add 2 cups of broth, capers and a spoonful of flour. Ingredients: - 1.2 kg goose - 200 gr. pasta - 50 gr. of butter - 2 tablespoons of sour cream - 2 egg yolks - 1 carrot - 1 parsley root - 1 leek or 1 onion - 1 tablespoon of flour - 5-6 capers or olives - 4 onions - 0.5 tablespoon of cumin and salt - 0.5 teaspoon of crushed black and English pepper Roast goose stuffed with buckwheat Prepare the goose with buckwheat is not difficult, but the dish turns out very tasty and quite Russian. As in the previous recipe, cut the bird’s backbone – spinal bone which will go to the broth and rub goose inside and out with salt. The broth is boiled from the ridge and other bone rests, with the addition of roots and dried mushrooms, which, if they were solid, you need to crush them. Add a spoonful of butter, parsley and dill. In the boiling broth as in the preparation of porridge, you need to sprinkle quickly in the middle of crushed buckwheat (better to use a traditional, green buckwheat), and add the grated hard-boiled egg. Buckwheat porridge is cooked for about 10 minutes. When it thickens and boils down, it is necessary to stir it and add salt. Porridge lay out inside the goose and sew it. The carcass is laid out on a baking tray, where are chopped carrots, parsley and onion, put in a hot oven. At the beginning of frying on a baking tray add 2-3 tablespoons of broth, and water every 15 minutes by formed sauce. Lay out the finished goose on a platter. Pour it with a mixture of goose juice with 2 cups of broth and with spoon flour. Excess fat (it will float on the surface of the sauce) is better to remove with a spoon. Ingredients: - 1.2 kg goose - 1.25 cups of crushed buckwheat (grits, formerly known as the Smolensk groat) or 2 cups of buckwheat ungrounded - 4-6 dried mushrooms - 1 egg - 1 tablespoon of butter - 1 carrot - 1 parsley root - 1 leek - 1 onion turnip - 0.5 tablespoon of salt - A small bunch of green parsley and dill. - 0.5 tablespoon of flour Goose with mushroom sauce, boiled In this recipe, Elena Molokhovets not only tells us how to prepare a goose, but also recommended to submit this dish for breakfast or dinner. It is taken whole carcass of lean young goose, is put in a pot, is filled with water and is boiled as usual, removing the foam. Boiled Goose is removed from the pot, is cut into portions pieces and laid back into the broth. Cut and place a fragrant additive from roots: carrot, parsley, onion, bay leaf, black pepper, and cook until the goose is tender. Meanwhile, make the sauce. Boil 6 porcini mushrooms in a separate pot, then remove the mushrooms and chop finely. Take 1.5 tablespoons of butter and 0.5 cups of flour, fry the flour in a skillet in butter and add to it 3.5 cups of strained goose broth, boil. Stir cooked mushrooms, pour 1-1.5 cups of sour cream, stir and put back the pieces of goose, which previously have to be removed from broth and cut. Boil once again. Pieces of goose in sauce are served in a deep dish, the circle expanded with boiled potatoes and all is poured by sauce. Ingredients: - goose - 6 porcini mushrooms - 1-1.5 cups of sour cream - 1.5 tablespoons of butter - 2-3 medium potatoes per person - 1 carrot - 1 parsley root - 1 onion turnip - 2-3 bay leaves, - 5-6 peas of black pepper, - green beam (dill or parsley) - 0.5 cups of flour Ragout of goose, remaining from the roast In case catering workers are reading our recipe, it is important to note that when we read with you about how to prepare a goose left over from roast, we understand that this is not about half-eaten pieces and about unclaimed at the general table pieces of goose, parts of which are cut off with a knife. So, this goose should be cut into portions and pour with the sauce. For the sauce in the pan 1 tablespoon of butter is melted, in it 0.5 tablespoon of flour is roasted. Then 1.5-2 cups of broth or boiling water is poured there, it is added a little sauce from the heat, a pinch of salt and pepper. Finally, put the pieces of goose, cover and let simmer. To goose simmering in sauce, lay boiled potatoes and pickled apples, and, if desired, pour 1 glass of red table wine. Bring to a boil and serve. Ingredients: - the remaining roast goose - 2-3 boiled potatoes per person - 2 pickled apples - 1.5-2 cups of broth or boiling water - 1 tablespoon of butter - 0.5 cups of flour - 1-3 tablespoons of roast sauce - pinch of salt - pinch of pepper - 1 glass of red table wine. Soup from goose blood and giblets Giblets are often sold on the market in the period of mass killing of geese, because it is a self-contained product, from which some people manage to make 2 meals for a small family: soup and fried goose offal with potatoes. We, such as E. Molokhovets, will use the giblets entirely on generous goose soup. The availability of blood for citizen is difficult, and we did not ask the butcher to bring up us a glass of goose blood. The soup will turn out great and without this exotic ingredient! Russians lost the habit and about another ingredient, it is beet kvass. It is quite simple, but it will require 3 days for preparation. Take 6 peeled sliced beet roots, 400 gr piece of rye bread and fill with water, leave to bubble formation (that is, before fermentation). The same brew is used to Ukrainian borsch. The drink turns out healing, it can help in cleaning from toxins and replenish reserves of vitamins. So after cooking goose do not pour it. So, take the giblets (neck, head, wings, legs, liver and so on.), fill them with water, add the onion, pepper, bay leaf. Pour 1 cup of beet kvass or put dried or fresh apples. Cook until tender. To the goose soup stuffed goose neck is served, that is skin taken from it like stocking. For the stuffing goose boil liver, add 1 tablespoon of raw goose fat, a quarter of sliced loaf, pepper, a quarter of onion. All this you need to scroll through a meat grinder twice, add salt, nutmeg, egg, then stir and staff, tie goose on both sides with thread, and plunge it into the boiling strained broth, boil it until tender, pull out, cool. Cut into pieces and lay out on the soup plate. Next, we take the goose blood and shred with grated rye bread, breed with strained goose broth, put on the stove and, stirring continuously, heated to near boiling point, but do not boil. The soup is ready to spill it in plates with goose neck. Ingredients: - half of goose - goose blood (in the shop and on the market it will be difficult to obtain) - 5 peas of English pepper - 5 peas of black pepper - 1-2 bay leaves - 2 onions - 1 cup of grated rye bread - 5-10 fresh or dried apples or 1 cup of beet kvass for stuffing: - goose liver - 1 chicken egg - 1 tablespoon of goose fat - 0.25 sliced loaf - 0.25 onion - 1-2 peas of black pepper - 0.25 teaspoon of grated nutmeg Ingredients for beet kvass: - 400 gr. black rye bread - 3 liters of warm boiled water - 6 beet roots Soup from goose with pearl barley and mushrooms Before you start cooking, decide how to prepare a goose, cost-effective or holiday way. In the first case, it will turn 1 dish, in the second – two. If the soup is celebratory, the whole goose should be placed in a pot, add water, when boil, remove the foam and add the roots (carrots, parsley, celery, onion), 1-2 bay leaves and 3-4 dried mushrooms. Cook until the goose ready when the meat is soft. Then take out the goose and cut, put in a tureen. If you make two dishes – boiled goose and soup, then goose is removed and further preparing according to the recipe “Goose with mushroom sauce …” (see above). Soak overnight pearl barley and boil separately. Following add a spoonful of butter and grind in blender until white. Pour the sour cream with the filtered broth, again bring to a boil. Additionally, it is necessary to take dried mushrooms, boil them separately in salted water, remove and finely chop together with greens. This will turn perfect flavoring to add to the soup bowl. For a taste sometimes it takes a bit of lemon juice or beet kvass, or gooseberry juice. Ingredients: - 1.2 kg goose - 1 carrot - 1 parsley root - 1 celery root - 0.5 leek - 1 onion - 13-14 dried mushrooms bay leaf - 0.5-0.75 cup of pearl barley - 1 tablespoon of butter - 0.5-1 cup of sour cream - 0.5 lemon or beet juice or gooseberry juice - sheaf of green parsley and dill Goose polotki This recipe writes in his book “Preparations in Russian” our amazing contemporary, chef, collector and researcher of Russian cuisine Maxim Syrnikov. Clean the goose carcass, cut it lengthwise, sprinkle with salt and leave for 3 days in a pot in a cool place. Then, boil and cool the brine and fill by it goose half-carcasses completely. Leave for more 3 days. Drain the fresh air and smoke-dry for 14 hours at 50-degree smoke. Goose polotki are ready! Ingredients: - 3 kg goose - 300 g salt - 30 g sugar - About 15 pieces of cloves - 30 grains of juniper - 30 grains of black pepper - 30 grains of fragrant pepper
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jela, koje uključuju leće, sadrže cijeli kompleks vitamina i minerala koji su potrebni po tijelu.Leća juha, recept koji ćete naći u nastavku, ima sve ove pozitivne osobine.I tako, kako napraviti leća juhu? Leća juha - Recept sa celer popis potrebnih proizvoda za pripremu juhe od leće: - maslinovo ulje zazharki - 2 žlice.l. - na kockice luk - 2 luk - mljevenog češnjaka - žličica - sitno narezane mrkve - 3 komada. - nasjeckanog celera - 2 stabljike - 3 ½ šalice isjeckan - 1 rajčica i pol šalica leće (namočene u vodi) - pola žličice soli - pola žličice papra žlica (mljeveni crni) - pola čaše bijelog vina - 2 lavrushki - 7 šalica pileća juha - nasjeckanog peršina - 1 grančica - pola žličice paprike - pola šalice ribanog parmezana juha od leće: za pripremu leća juha za naš recept,sipati ulje u velikoj tavi i popržite luk u njemu.Dodajte češnjak, papriku, celer, mrkvu i kuhajte 10 minuta pečenja.Nakon toga, staviti u pržene povrće i nasjeckane rajčice, stalno miješajući, prelijte pileća juha, dodajt Svaka porcija ima nutritivnu vrijednost jednaka: 248 kalorija, 5,9 grama masti i 6 mg kolesterola. Kako kuhati leća juha s origano preporučene služiti leća juha s toplim kukuruznim kruhom.Recept je namijenjen za 6 porcija od leće juhe. Sastojci za juhu od leće: - sjeckani luk - 1 kom. - ¼ šalice ekstra djevičansko maslinovo ulje za prženje - 2 narezane mrkve - celera - 2 (cut) - Češnjak - 2 češnja (sjeckani) - 1 žličica l.nasjeckanog origana 1 list - lavrushki - 1 sat lože suhi bosiljak - 400-450 g zdrobljenih rajčice - 2 šalice leće - vodu - 8 čaša - pola šalice špinata, opranog i tanko narezanom - 2 žlice octa - soli na okus - mljeveni crni papar na okus juha od leće u ovom receptu: pripremiti leća juha za naš recept, u velikoj tavi, zagrijati ulje, dodati luk, mrkvu iceler - pržiti, povremeno miješajući, dok luk je mekan.Dodajte češnjak, lovor, origano i bosiljak - kuhati 2 minute. Dodajte leću i ispunite ga s vodom, prelijte U pasiranu rajčicu za juhu od leće.Donesi na čir i smanjiti plamen.Kuhati oko sat vremena.Kada je juha je spremna, dodajte ocat, sol i papar. energetska vrijednost svake serije gotovog juhe: 349 kcal, 10 g masti, a gotovo bez kolesterola. juha recept za crvena leća juha receptu od crvena leća je vrlo jednostavno za pripremu, te je idealan za one koji brinu o svom liku.Leća juha može se kuhati kao mesa juhu, a bez njega. popis potrebnih proizvoda za pripremu juhe od leće: - crvena leća (1,5 šalice) - luk (1 srednja i 2 mala) - mrkve - crvena ili žuta paprika (2 kom.)(3 - 4 komada po ukusu.) - rajčica u vlastitom soku ili rajčica - sol, crvena paprika (može se zamijeniti sa smjesom od paprike) korijander (2 žlice). - na okus - biljno ulje (40 g.) - češanj češnjaka (3-4 kom.). juha od crvene leće: Za pripremu leća juha za naš recept, luk izrezati na pola prstenje ili četvrtine prstenje, pržiti u biljnom ulju do zlatno smeđe. Mrkva oguliti i naribati.Dodaj u luk i pirjajte 5 minuta na srednje jakoj vatri prema receptu leća juha. 2 rezanja paprike na kockice i dodati u lonac sa lukom i mrkvom.Promiješati pržiti još 5 minuta. Dodaj rajčice ili rajčica s povrćem, nasjeckani češnjak cloves na pola.Ulijte malo vode i soli i kuhajte na laganoj vatri 10 minuta.Voda se ne može dodati ako koristite sok od rajčice za juhu od leće. povrću dodajte 2 2. 5 litara vode i kuhati oko sat vremena.Procijedite, povrće smjesu utrljati kroz sito ili samljeti miješalica (možete koristiti za obradu hrane). Cover tava s papira tepsiju folijom i (istovremeno), ležao je na njezine preostale paprike u potpunosti pougljenjenog kore.Nakon toga, izvadite paprike na tanjur i pokriti folijom za 10-15 minuta.Paprike očistiti od sjemenki i kore, nasjeckati miješalica.Po želji, sve paprike mogu se kuhati u pećnici, onda možete preskočiti korak 3 u pripremi juha od leće. preostalih juha od povrća razrijeđen s vodom do željenog broja i staviti na vatru.Leća isprati pod mlazom vode i dodati u juhu i soli.Kuhati oko 30 minuta do leća kuhati dobar za izradu juhe od leće Za 10 minuta dok kuhani dodajte crvene leće u juhu isjeckanog povrća, papra i ostalih začina po želji.Ljubitelji začinjene hrane može dodati malo bijele rase adzhika ploču.Oni koji vole finu i ravnomjernu hranu nakon kuhanja možete usitniti i leća juha miješalica prema receptu od leće. Nakon 5 minuta, isključite plin i spriječiti leća juha.Post juha od leće infuzijama 30-40 minuta, nakon čega se juha je spremna za jelo. Savjeti za hranjenje juhu od leće na stol služe leća juha može biti ukrašen sjeckani cilantro.Djeca mogu dodati žlicu kiselog vrhnja, to će omekšati okus i aromu. Leća juha s mesom - Kako kuhati juha od leće se uvoze iz Poljske, ali umjesto mesa, mi ćemo koristiti poljske kobasice.Jelo se okreće zaista "srce" i vrlo je jednostavan za pripremu.Od predloženih proizvoda prinos 8 porcija od leće juhe. Sastojci za juhu od leće: - biljnog ulja - 2 žlice.žlica - luk - 1 češanj, kockice mrkve - - 2 sitno sjeckani - celera s lišćem - 2 stabljike - 200g.- Poljski kobasice - juha - 2 litre (piletina) - 200g.- Pire paradajz - češnjaka - 1 češanj (mljevenog) - suha leća - 450g.- Oprati i natopljen - Lavrushka - 2 lista - začina postupak kuhanja: Za pripremu leća juha na ovom receptu u velikoj tavi, zagrijati ulje i pržiti luk, mrkvu i celer, oko 2 minute.Dodajte narezane kobasice, pileće juhe, pasiranu rajčicu, češnjak, leća i lovorov list - sve dobro promiješati i dati prema receptu kuhati juhu od leće.Smanjite vatru i kuhajte 2 sata.Začinite solju i paprom prema ukusu. Nutritivna vrijednost gotovih jela: 444 kalorija, 19,7 g masti i 37 mg kolesterola juha recept leća uz meso i juha od ječma recept od leće iz Oregona.Dizajniran za 10 porcija juhe i ima izvorni naziv od leće juha s govedine i ječma. potrebno za pripremu juhe od leće: - 450 g mršavih mljevena junetina - luka - 1 češanj, sitno sjeckani - krumpir - na kockice, 2 šalice - celer - sjeckani 1 šalica - mrkve - kockice- 1 šalica - leća - oprana - 1 šalica - ječma - pola šalice - vodu - 8 čaša - goveđa juha - instant - 2 žličice - soli - 1 žličica - limuna papar (crni papar, suši sasok od limuna) - ½ žličice - 100g.ispirjanjene rajčica (u banci) procesa juha od leće: Za pripremu leća juha za naš recept, lagano popečene govedine s lukom, tako da se meso je bijelo.Uzmite tavu i stog slojeva krumpir, celer, mrkva, leća, ječam.U zasebnu zdjelu za miješanje juha u toploj vodi, dodati soli i limuna papar, promiješati i zaliti povrće.Poklopac lonac s poklopcem i kuhati na laganoj vatri oko 5 sati ili dok povrće i ječam ne omekša.Nakon toga možete pomiješati povrće i dodajte rajčice za juhu od leće.Kuhati leća juha za 2 sata.Ako se želi, krumpir može biti zamijenjena korijenje biljaka - jicama. Ukupno vrijeme kuhanja o juha od leće 8-9 sata.Dovoljno dugo, ali to je vrijedno toga. Nutritivna vrijednost po porciji od juhe: 241 kalorija, 5 g masti (2 g dna u zasićene masti), 17 mg kolesterola, 660 mg natrija, 33 g ugljikohidrata, 9 g proteina. Leća juha sa crvenom paprikom leća juha može biti prikladno za sve prigode.Za one koji promatraju dana posta, u skladu s tradicijom Crkve, i voli ukusna i zdrava hrana. Sastojci za juhu od leće: - 1 šalica (250 ml), konzerve bilo kakve leće - 4 kriške slanine, pre-kockice - 1 srednja nasjeckani luk - 1 zgnječen pomoću "spadefoot" češanj češnjaka - 1 slatka crvena paprika, prethodno izrezati u male kocke - 1 mali stabljike celera, sitno sjeckani - 6 šalica (1,5 l) u gotovom piletine (može biti biljno) juha - 1 kom.lovorov list - prstohvat (prstohvat) kurkuma - prstohvat (prstohvat) timijan - sol i papar Na svom izboru, dodati u juhu dekoraciju leće: - slatke krastavci, već vrlo sitno sjeckani, - sitno sjeckani peršin, - sjeckani tvrdo kuhano jaje, - sitno sjeckani luk prinos na ovom receptu: 8 obroka leća juha juha od leće: Za pripremu juhaleća u našem receptu, juha može pripremiti za rano, to je vaš izbor.Da biste to učinili, operite piletinu.Za juha nije bila masna, lagano odvojiti bolje kože.Da biste dobili više hranjiva leća juha, meso se mora spustiti u hladnu vodu.Ako vam se kuhati lakši juhu, uronite meso u kipuću vodu.Kuhati piletinu za 45 minuta.Ako se odlučite za juhu od povrća, to je, naravno, pripremiti jela neposredno prije kuhanja. za pranje i namakanje leće u večernjim satima.Jutro osušite.U tavi, popržite treba pažljivo narezane slanine da bi se malo hrskava.Kad izvadite slaninu iz tave, morate ga staviti na papirnate ručnike s kojima su ostaci upije masnoću prema receptu juhu od leće. Sljedeća najbolje ukloniti masnoće iz tave, ostavljajući 1 žlica (oko 15 ml). redovito promiješati pržiti U istoj tavi pripremljeni luk, celer, češnjak i crvenu papriku oko 2 minute.Dobivenu smjesu ulijte spreman napete pileća juha.Pokriven poklopcem, dovesti do kuhati, dodajte leću i sastavila ove začine za kuhanje juha od leće za naš recept.Na srednje jakoj vatri kuhajte 60 minuta, miješajući redovito.Dodajte na kockice slanine spreman. u hrani procesor (hrani procesor može zamijeniti s miješalica) kako bi pire smjesu prije dodavanja slaninu.Ulijte ga natrag u posudu, topline, zatim dodati, ako želite plinske smjese za juhu od leće. Ako je potrebno, u zasebnu zdjelu, možete pomiješati sastojke za ukrašavanje i dodajte ih u juhu spreman, to će biti mješavina plinova. Poslužite vruće leća juha. Mlijeko juha s lećom - recept Za pripremu juha od leće, treba nam: - šalice crvene leće, - litru juhe, - čašu vode, - žlica brašna, - luk, - mrkve, - 4 žlice maslaca, - 4 kriške bijelog kruha, - dva žumanca, - čašu mlijeka, - soli na okus. juha od leće: Za pripremu leća juha za naš recept, narezane luk pržiti na žlici maslaca.Kada luk omekša, dodati ga u brašno i dobro izmiješati. Leća dobro oprati, staviti u lonac i napunite vodom.Juha se stavlja na vatru.U tavi raširenih sjeckani mrkva, posolite po ukusu i kuhati pola sata dok se kuha prema receptu od leće juhu od leće. U ovom trenutku, žumanjke se miješaju s mlijekom i kad je juha je gotovo spreman, ovu smjesu sipati juhu u tankom potok.Nakon minutu - dvije, isključite juhu.Spremni juha poslužena s croutons. crvena leća juha s curry - recept Sastojci za juhu od leće: - 2 žličice ..repičinog ulja - 2 srednja luka, izrezati - 2 protisnuti češnjak češnjaka 1 žlica - .l.curry praha - 11/2 šalica crvene leće, potez i čist - 6 šalica pileće ili povrća juha sa smanjenim sadržajem soli - 3/4 šalice vode 2 žlice - .l.tomato paste CH. l. - cimeta 2 žlice.l.sok od limuna svježe mljeveni crni papar šalicu - 1/2 prirodno niske masnoće jogurt - 2 zeleni luk perje, izrezati na kolutiće juha od crvene leće Curry Za pripremu leća juha prema receptu, predgrijavanjeulje u velikoj tavi na srednje jakoj vatri.Stavite luk i kuhati, često miješajući, dok ne omekšaju, 2-3 minute.Dodajte češnjak i curry u prahu.Podsticanje, 30 sekundi.Ulijte leća i promiješati.Ulijte u juhu, vodu, paradajz paste, mjestu i cimetom.Donesi na čir, smanjiti toplinu niske, poklopiti i pirjati oko 20 minuta sve dok leća ne će biti vrlo mekana. u obrocima ulijte juhu u zdjelu hrane procesor ili miješalica i uklopiti se kaše prema receptu juha s lećom.Možete koristiti zaštitno miješalica.(Budite oprezni prilikom rada s vrućim tekućinama.) Umak natrag u tavi i topline.Začinite limunovim sokom i paprom.Ukrasiti svaki posluživanje juha s jogurtom i vlascem.Juha mogu biti pohranjeni u zatvorenom spremniku u hladnjaku do 2 dana. Velvet juha pire od leće Sastojci za juhu pire - 200 g zelene leće (namakati 3 sata u hladnoj vodi i osušite) - 100g crvene leće (namakati 3 sata u hladnoj vodi i osušite) - 2 luk, izrezati na pola - 1 češanj češnjaka, usitnjen - 1 grančica svježeg timijana - 200 ml teških krema - prstohvat svježe naribanog muškatnog oraščića - sol i papar koraka kuhanja leća juha Put leća, luk, češnjak i timijan u posudu, prelijte 1 litru vode, dovesti do kuhati, poklopiti i kuhati na laganoj vatri 30-40 minuta, povremeno miješajući, naš leća juha.Uklonite timijan. Prikupiti 3 žlice.l.leća, a zatim ulijte smjesu u hrani procesor i okrenuti% kaše.Ulijte juhu u činija, umiješajte u kremu.Sezona leća juha s muškatni oraščić, sol, papar, staviti u juhu preostalih leću, promiješati i poslužiti. Dobar tek!