Traditional recipes

Light summer soup made of vegetables

Light summer soup made of vegetables

Another one of my summer soups ...
I hope I'm not bored with them.

  • 4 carrots
  • 2 patrunjei
  • 1 onion
  • one tomato
  • 1 small bell pepper
  • 1/2 gulie
  • 200 g green peas
  • 200 g green beans
  • 3 potatoes
  • 1/3 fresh cabbage
  • little cauliflower
  • 2-3 celery leaves
  • green parsley
  • salt
  • pepper

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Light summer vegetable soup:

We clean the vegetables and cut them according to preference.

Put two tablespoons of oil in the soup pot and heat the carrots a little until they leave a yellow color. Then add the onion and pepper and heat them a little.

Put 4 liters of water, add the other vegetables, celery leaves, season and simmer covered over medium heat until all vegetables are cooked, about 30-40 minutes.

When the soup is ready, sour it with the juice of hot pickled peppers, lemon juice, vinegar or borscht, which you like best.

Anyone can add a tablespoon of sour cream to the plate.

Sprinkle finely chopped green parsley on top.

Great appetite!

Tips sites


A hot pepper next to it, works great ...

The soup generally arrived on the table of the Romanians on a historical whim, being boiled, first, in the cauldrons and boilers of the spahii troops of the Ottoman Empire. Thus the heads of the spahii regiments were known as soups. Next to their tent was always the tent, where the best belly or ram soups were made. In Turkish the well-known stew is called raven, a word derived from Arabic šorba (šarâb). These words accurately map Ottoman conquests. The Greeks after the conquest of Constantinople, who were intensely Turkish for four centuries, know it as τσορβάς (transliterated: țorbas). They still do today tchorba toptsita, ie a meatball soup. Bulgarians, Serbs, Croats or Albanians also cook it under various names derived from the Turkish word. Bulgarians, for example, cook Shkembe drank which somehow resembles belly soup. [1]

In the 17th and 18th centuries, the people of Bucharest prepared a dish called "pacea", made from sheep's feet or veal, drizzled with egg and vinegar, similar to belly soup. [2]

The belly soup was domesticated in Romania. It was said: "Because it was taken over by Ottoman rule, it was also its fate." Literally, because vinegar was a Romanian addition to this soup (in the absence of lemon), as well as vegetables. [3] Today, in higher restaurants, vinegar is not used, as it is said, it would be unfavorable to the taste.

For Romanian belly soup, many more ingredients are taken than for similar soups from other countries. Need: water or meat soup, meat (beef belly, veal or pork legs, beef bones with marrow), vegetables (onions, carrots, celery, parsley root, garlic, red pepper), spices and greens (salt, peppercorns, bay leaves, mujdei, green parsley, larch, celery leaves, hot peppers) such as egg yolks, sour cream, lemon-based sour, lemon salt, wine vinegar or borscht). [4]

The greatest consumption of time is when cleaning and boiling the belly (it is necessary to wash it several times, each time being grated with salt, then put, for 2-3 hours, in a bowl with water in which it dissolved a tablespoon of baking soda, after the meat needs to be rinsed very well, finally it is boiled for up to three hours) along with other meat ingredients such as vegetables, pepper and bay leaves. Julienne chopped carrots and red peppers are fried in an extra pan. Once cooked, the belly is strained from the juice (which is kept) and cut into "noodles" (8 to 0.5 cm). Bring the juice to a boil with the belly, and add the carrot as well as the fried red pepper, the juice, the greens, matching it sour. Remove from the heat, add a mixture of cream, egg yolks and a pinch of hot juice to the soup. Serve with hot peppers. [5]

Of course, you can buy belly already cooked, fresh or frozen. But without the original juice, the soup will lack the typical taste.

Journalist and writer Radu Anton Roman wrote: "This dish seems to be made for drunken bartenders, but it has the most sophisticated and demanding way of preparation in all Romanian cuisine. It's sour and sweet, warm and velvety, greasy, but delicate, eclectic and simple at the same time. ” [6]

Bean soup with tomato juice is a recipe that I love very much and I often prepare it during the summer, but I also use frozen beans in the winter.

I gathered in this soup the tastes of everyone in the family: the corcodus for sour, the larch for its special aroma and a little smoked Transylvanian bacon. If you are vegan or fasting, give up bacon.

I promise you will taste a tasty, light, summer soup, suitable for high temperatures in thermometers.

The day I prepared this soup it was 32 degrees. Its taste and the fact that it is sour gave me a feeling of well-being. In the picture I left only the hot pepper, but next to the soup these red onions work extraordinarily well. That's how I ate it.

Bean soup and tomato juice is probably the most prepared soup in our house during the summer. We take advantage of the fact that we can pick fresh and fresh pods, but it is also found in markets or supermarkets.

It seems to me that its price is a bit higher in stores, in Obor Square it can be found at a fair price.

And, to understand how much we like beans, I tell you that even when we lived in the block we had a planter where we planted beans, and when my mother moved to the ground floor she made sure that it grew on the edge of the fence, at the border between the gardens of the stairs.

It didn't spoil the flower design. When you like something and want to enjoy freshness, then you find solutions.

Pea soup I have prepared over time. Recipes for simple soup (fasting) , sour cream soup, But and the one with veal I am quite sought after by those who follow my blog. I hope you like it too.

In this soup I put canned tomato pulp, but during the summer I use only fresh, very ripe tomatoes.

From the ingredients below I obtained 4 l of soup. It did not last more than two days.

It doesn't happen to me too often to eat the same dish two days in a row, but when it comes to pea soup with tomato juice then I have an exception in front of me that fills my soul with joy.

I recommend you to choose seasonal ingredients for the weekly menus.

These are tastier and if you think about the gamila's budget, they are even cheaper when they are found in all gardens. In summer we enjoy the tastiest vegetables.

If you like recipes with pod beans, I recommend you try them in dishes or appetizers (with mayonnaise and garlic).

That being said, if you want to know how to make a soup with pods and tomato juice, good, cheap, perfect during the summer, I leave below the ingredients and how to prepare it.


1 kg yellow bean pods (yellow pods)

1 large onion, finely chopped

3 slices of smoked bacon (cut into strips or whole if you take it out at the end)

1 slice of celery (3 cm thick)

1 teaspoon peppercorns

For sour

First of all, I boiled 3 liters of water in a very large pot (5-6 liters) so that it would take place to boil the pods well.

I cleaned the bean pods at both ends, removing the tip and tail. I then broke them into pieces of the right size.

I chopped the onion and lightly fried it, then added the bacon and continued to cook.

I put diced carrots and peppers on top of them. When they are slightly soaked they can be put in the pot with water.

I added the finely chopped celery and parsnips, the garlic clove and the peppercorns. I let them boil for a few minutes.

I put the corcoduses separately in a small pot, with enough water to cover them. I let it boil until the water dropped a little and I took the foam when it formed.

I put the pods in the pot, then I added the juice in which the corcodus boiled. I put the corcoduses in a strainer and rubbed them with a spoon, so that their pulp passed through a thick sieve. I also put this corcoduse pulp in the pot.

I added salt, pulp and tomato juice and boiled everything for about 20 minutes (until the bean pods were cooked). I boiled bean soup with tomato juice over medium to low heat, with the lid on but slightly raised.

2 minutes before stopping the fire I added the larch.

It is a very tasty soup, so I highly recommend it.

If you want to prepare other simple and quick recipes, I invite you to follow me on the channel YouTube.

You can also find me on Instagram here.

If you want to share your own recipes with others, I look forward to seeing you in the group I cook with friends.


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Jan. 29, 2018 | Suraya Mohamed - Singer, songwriter, poet, educator and community organizer Jamila Woods is also a freedom fighter: a voice that celebrates black ancestry, black feminism and black identity. Look at what they did to my sisters last century, last week, goes a line from Blk Girl Soldier, her powerful opening number at the Tiny Desk.

Traumatic things. happen to black people, but then you still have to go to work the next day, or you still have to wake up and teach a class, or go take care of your family, Woods told NPR in September. I had just been bottling up all my feelings about these things. so I remember this song being a way for me to cry about a lot of those things and just feel them and sit with them.

Woods followed Blk Girl Soldier with Giovanni, another anthem of black female pride, inspired by the Nikki Giovanni poem Ego Tripping. The original text includes no punctuation, not a single comma or period, and reveals a liberated prosody that is also illustrated in the song. Listen how her lyricism interplays with the rhythm section's syncopated groove to create a captivating state of emotional buoyancy.

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If summer comes, so does the season in which neither the egg mayonnaise goes too well nor the bad fatty foods and in which you feel like eating only light things. The other day I found a recipe for celery mayonnaise somewhere on the internet. which is simple evil. And next.

Celery mayonnaise:
Take a celery, clean it, wash it, cut it into pieces and boil it. And boil it well until it softens. Take it out and drain it, put it in a bowl and pass it well until the cream comes out (preferably with a vertical mixer). Then add a few cloves of garlic (to taste), a little salt and a few drops of lemon and beat this mixture well with some olive oil (not much, as long as the consistency is a little frothy). And you have a mayonnaise to lick on and it's good for the next salad of vegetables.

Salad of raw vegetables:
You need carrots, celery (optional and apples) and some parsley. I don't give quantities because it depends on everyone's taste how you do it. Equal amounts of carrots, celery and apple are good. Parsley depends on taste. Grate the roots on the small grater (as much as a & # 8230.yes!) And the apple on the larger grater otherwise it leaves too much juice. You mix them, put some yogurt on top (preferably the one of sheep and buffalo & # 8211 Cedar from Napolact) and then throw in the disgust and some celery mayonnaise. Put the odors in the fridge for at least half an hour. And it goes cold as good beer, especially after the soup that follows.

Salad soup:
You need something like this: salad, green onions, parsley, larch, zucchini, some tomatoes, possibly some loboda. The quantities are not fixed & # 8230pui how and how much you have. I also put some chicken hearts and pipettes, but you can also make it without meat and even with other meats.
How I did:
I took the hearts and the pipettes and put them to boil in a large pot (if you put meat, it must be frothed, I didn't have anything to froth on these). When they were soaked well, I put all the chopped vegetables well, covered and left for half an hour to an hour on the fire (until the pumpkins were soaked).
I seasoned with salt and pepper and ate then, warm and it was good. It would have been cold, but the hearts were a little fat.

Of boiled zucchini, seasoned with a făgăraș cheese sauce (when the cottage cheese mixed with cream became Făgaraș cheese and how did the proper noun become a common noun?) Passed with an avocado (baked well, to be soft, not to remain pieces) and with chopped parsley I don't even say that this thing is not worth calling a recipe & # 8230 is just a very good food & # 8230


Peasant summer soup, perfect for hot days. Slightly sour with a dense consistency, this recipe is so filling that you no longer need a main course. For a healthy diet it is great. Its consistency helps you be in the village for longer, in addition to low-calorie vegetables and full of vitamins that help keep you in shape.

All vegetables are cleaned and washed to make it easier to organize.

Cut the onion into cubes together with a carrot and cook in a pot for 2 minutes. Meanwhile, add the diced celery for a few seconds and top up with 2.5 l of water.

While our soup is boiling, cut the rest of the vegetables into cubes and add the additions to the soup. Why did I choose to cook some vegetables and boil the rest? It's because lightly cooked vegetables bring out a strong and warm infusion of flavors. And those that are added while boiling bring a fine and light aroma of summer flavors. In this way, the flavors have a balance and do not give the feeling of either stew or something like a stew.

Let's go back, green beans as well as peas, cabbage, potatoes and chickpeas are also added to the soup. Salt, season and simmer.

Vegetable soup

A thick vegetable soup, only good for a healthy winter outing. Very nutritious and very tasty, I don't think there is anyone to resist them.


  • a celery as big as two small eggs
  • half a large parsnip
  • a parsley root
  • a gulie of 200 g
  • a big onion
  • a big carrot
  • a red bell pepper
  • a yellow bell pepper
  • two medium potatoes
  • a large bouquet of borccoli
  • two medium pumpkins
  • 200 g mushroom mushrooms
  • 200-250 ml of tomato juice and 2-3 tablespoons of broth mixed with a teaspoon of paprika
  • 150 g canned peas
  • 2-3 tablespoons of vegetable paste or lemon juice or vinegar
  • salt and pepper
  • a bunch of parsley

First wash, clean and chop into small cubes celery, parsnips, parsley root, gulia, onions, carrots and peppers. Put them to harden in a little oil when the vegetables are soft, pour a few linters of water over them. Let it boil for 15 minutes. Peel a squash, grate it and cut it into larger cubes. They are also put and let everything boil for another 20 minutes.

Zucchini and mushrooms are cut into larger pieces, the broccoli is broken into small bunches, and the thick stem is chopped. After 15 minutes of the above 20 put: broccoli stalk and mushrooms. Wait another 5 minutes and add the zucchini and the broccoli bouquets. Add the tomato juice mixed with the broth and paprika.

Leave everything on the fire for another 15 minutes, add the peas and add with the greens, lemon juice or vinegar & # 8211 you have on hand or whatever you like. Boil everything for 5-7 minutes and turn off the heat.

Wash the parsley, chop finely and put it in the soup. The soup can be eaten like this or with sour cream in it. Good appetite!

How do we choose the right soup?

The classic soup is a rich mixture in terms of consistency and consists of: water, traditional root vegetables (carrots, celery, parsley), fresh seasonal vegetables (zucchini, tomatoes, green or yellow pods, cabbage, potatoes, etc.). .) or legumes (beans, peas, lentils, chickpeas) and, optionally, animal protein (meat, fish, egg or cream).

Recommendations for you and your home

Set of 3 vacuum pans (0.7L + 1.2L + 1.8L)

Oven bowl, lid, ceramic, 2.17L, red

Food vacuum FFS016X-01, dry / wet vacuum

Very good and an easy recipe, but I put a little lemon salt, because I had nothing else.

negrea ana marcela, 11 August 2015

Radoi Leonte, September 16, 2013

maria mihalache (Chef de cuisine), September 22, 2009

I also really like this soup. it's delicious.

stone flowers (Chef de cuisine), September 22, 2009

Yes, it is an easy recipe, sometimes I make it with yogurt, cream or whipped milk and it is also very successful in my family. I recommend it to everyone (both summer and winter).

cristina i. (Chef de cuisine), September 21, 2009

I have to try the recipe too. Simple and good for sure!

dicarmencitta1957 (Chef de cuisine), July 29, 2009

Pumpkin soup is very tasty, especially if you straighten it with a little sour cream, congratulations for the recipe.

1 bunch of green onions,
3 celery leaves,
3 peppers,
4-5 tomatoes,
4 carrots,
3 parsley roots,
300 g of green beans,
500 g of new potatoes,
1 bunch of parsley,

Peel and wash the carrots, parsley and potatoes. Cut the carrots and parsley into thin slices and the potatoes into cubes.

Onions are washed and cut into rings. Cut the celery into small pieces, cut the peppers into cubes.

The green beans are chosen, the pieces are broken and washed.

Put on the fire, in a pot, with the related water, onion, celery, peppers, carrots and parsley roots.

When it boils, add the green beans and let it boil again, and then put the potatoes.

After about 5 minutes, add the chopped tomatoes. Let it boil for another 10-15 minutes.