Materials;

• 4 tablespoons of olive oil
• 2 carrots
• 2 tablespoons of flour
• 1 glass of water Milk
• 4 glasses of water
• Salt
• Black pepper

Preparation of;

Clean and finely grate the carrots. Sauté the carrot in olive oil. Add the flour and fry for 1-2 minutes. First add the milk, then the water, then the salt and pepper and mix until it boils. Pass it through the blender and put it back on the stove. When it starts to boil, cook it on low heat for 5 minutes. Garnish with cream and freshly ground black pepper and serve.

Materials;

For the meatball mixture:

• 300 grams of ground beef
• 3 tablespoons fine bulgur
• 1 teaspoon of salt
• 1 teaspoon
• 1 teaspoon of black pepper

For the soup:

• 2 glasses of yoghurt
• 3 tablespoons
• 5 cups of water
• 1 teaspoon of salt

For the above:

• 2 tablespoons olive oil
• 2 tablespoons of dried mint
• 1 teaspoon of ground pepper

Preparation of;

Put the meatball ingredients in a bowl and knead well. Then cut it into tiny little pieces and roll the pieces in the palms of your two hands to get tiny patties. To prevent the meatballs from sticking, smear them with flour. Boil three cups of water in a pot. Throw the meatballs in boiling water and cook for 10 minutes. In a separate bowl, mix the yogurt and flour well. Take the water from the meatballs and add it to the yoghurt-flour mixture. Gradually add the seasoning you have prepared to the meatballs. While adding the seasoning, quickly mix the soup that you have kept on low heat. Cook for another 10 minutes, stirring slowly until it boils again. Add the salt after it is cooked. For the Butter: Put all the ingredients in the sauce pan and fry for 2 minutes. Spread it over the soup and consume it with pleasure.

Ingredients for Vegetable Soup Recipe;

• 1 onion
• 1 carrot
• 1 potato
• 1 zucchini
• 2 spoonful butter
• 1 tablespoon of olive oil
• 5 glasses of water (1 liter)
• 1 tablespoon (heaped) flour
• 1 glass of water Milk
• 1 teaspoon salt
• 1/4 lemon juice

Preparation of;

Wash and peel all vegetables well. Finely chop the onion, zucchini, potato and carrot. Take care to have the same size. Take 1 tablespoon of butter and olive oil into a pan to lightly roast the vegetables. Fry the onions lightly first, then add the potatoes and carrots and continue frying for 2-3 more minutes. Then add the pumpkin and add the water a little more. Cover the lid until the vegetables are soft and leave to cook over medium-low heat. 1 tablespoon of butter separately. Melt in a deep pan or sauce pan. Add the flour and fry until the smell of flour disappears. It will be enough to fry it on low heat for about 3-4 minutes. Then add the milk by stirring slowly. Cook on low heat for 3-4 minutes so that there is no residue and mixing with a whisk to get very little consistency. Remove from the heat before it condenses well. Slowly add the milk mixture into the vegetables in the pan. Since it is not a mixture with eggs or yoghurt, it will not clump, but to be homogeneous, mix it until it is completely combined. Cook on low heat for another 2-3 minutes, then add the salt and mix. Our soup is ready.

Contents

• 600 gr mushrooms
• 8 cloves of garlic
• 2 onions
• 9 tablespoons of olive oil
• 1 tablespoon of vinegar
• 2 tablespoons of flour
• 250 ml, 1 cup, broth
• 1.25 lt, 5 glasses of water
• 1 full teaspoon of salt
• 1 full teaspoon of black pepper
• 1 pack, 200 ml, cream
• 10 sprigs of thyme
• 3 slices of sourdough whole-wheat bread

RECİPE

• Put 6 tablespoons of olive oil in a large saucepan and when it gets hot, add 2 cubed onions and start frying.
• Then, slice 600 grams, 1.5 packs of cultivated mushrooms, thinly and add to the pot. If you are more lucky and have sounds like oyster, lamb belly, chestnut, be sure to add them.
• Do not throw mushrooms in the pan at once. Multiple processes take place for the mushroom to take place. Cut the mushrooms into three and toss the batch and add the second batch as the first batch heats up and sizzles. Separate the third batch for later cooking, especially for slices larger than the middle of the mushroom.
• After the mushrooms, roughly chop 6 cloves of garlic and add to the pot.
• Add 2 heaping tablespoons of flour and fry until it gets a little brown.
• Add 5 sprigs of thyme and 1 tablespoon of vinegar.
• Stir, add 1.25 liters of water and 250 ml of broth and mix. This makes about 5 glasses of water and 1 glass of broth.
• Finally, add a full teaspoon of black pepper and salt. Cook over high heat until boiling, then reduce the gold and cook for 20 minutes on low heat.
• Chop 3 slices of sourdough bread into cubes. Put 3 tablespoons of olive oil in the pan and heat it. First, put the mushrooms on it, roast a little and then add the breads. After the breads and mushrooms are roasted for 1-2 minutes, crush the remaining 2 cloves of garlic and add to the pan.
• Continue frying over medium low heat until the breads and mushrooms are browned in patches. Add a pinch of salt, chili and black pepper to the pan. When the breads are crispy, cover the bottom and sprinkle the leaves of the 5 branches of thyme and mix.
• Blend the soup in the pot with the hand blender until there are no grains.
• Then add 1 pack of cream and can use gold.
• Just before serving, it is ready when you turn the bottom of the bread back on and crack it.
• When you put the soups in the bowls you will serve and put the bread chips and mushrooms on it, your meal is ready.

Materials

• 1 onion, chopped
• 1 large grated carrot
• 1 tablespoon of olive oil
• A pinch of chili pepper
• 1 teaspoon of cumin
• 3 tablespoons of red lentils
• 400 g grated organic tomato
• 1.5 cups of vegetable stock
• Juice and zest of 1 lemon

RECİPE

• Cook the onion and carrot in a little oil until soft and add the chili and cumin.
• Turn it over for 1 minute and add the lentil, tomato grated and vegetable stock.
• Cook for 15-20 minutes until the lentils are soft.
• Blend and season with lemon zest and lemon juice.

A person wants to learn something throughout his life. Do you want to spend time learning good things? In this article, I wanted to share with you how the Noodle Chicken Soup is made. You can make chicken noodle soup by reading the recipe I will give you. I shared the list of materials needed for you. Let’s move on to our recipe and make the Noodle Chicken Soup.

Materials;

• A medium chicken
• 2 tablespoons tomato paste
• 1 cup noodles
• 1 cup chickpeas
• 4-5 cloves of garlic
• 1 lemon
• Salt

Preparation of chicken noodle soup

      Boil the chicken. Tear the boiled chicken. Fry the tomato paste in the pan with some oil and add it to the chicken stock. Add the noodles and chickpeas, garlic, the juice of 1 lemon and the chopped chicken, add salt and cook. You can serve chicken soup with noodles by pouring mint over it.

Bon Appetit.

Materials

• 4 medium beets
• 1 carrot
• 1 onion
• 1 medium potato
• 1/2 small cabbage
• 1/2 liter of water
• 1/2 liter broth
• 1 teaspoon of butter
• 1 tablespoon of vinegar
• 1 teaspoon of salt + black pepper
• 1 tablespoon of cream
• Dill

RECİPE

• Potatoes, carrots and 3 beets are peeled and grated. Other beets are peeled and cut into cubes.
• Next, the onion and cabbage are minced. The grated beets, potatoes and carrots are put in 1/2 liter of water with a pinch of salt and cooked over low heat for 20 minutes.
• Sauté the onion in butter. The broth, onion, and cabbage are added to the cooked vegetables.
• It is cooked for 10 – 15 minutes over low heat with the lid open. Vinegar is added.
• Cube beets are also boiled to sprinkle on the soup. When the soup is cooked, you can leave it as it is or pass it through the robot.
• Lastly, cubes of beets, 1 teaspoon of cream and dill are added to Borsch soup. If desired, you can serve with rye bread croutons.

Materials

• 1 Kohlrabi radish and leaves
• 3 flower broccoli
• Celery stalk and leaves
• 2 root spinach
• 3 leaves of chard
• 3 leaves of nettle
• 1 potato
• 1 onion
• 2 cloves of garlic
• 1 handful of broad beans
• 1 handful of green lentils
• 1 handful of mung beans
• 1/2 tablespoon of butter

Recipe

• Chop all the vegetables in a pot and add the legumes.
• Add water at the level of the material, put it on the stove, and after boiling, lower the bottom and cook on low heat until all the ingredients are completely released.
• After removing it from the cooker, blend it with a blender until it gets a smooth consistency and add the salt and butter.
• Take it on a plate and decorate it with cream and serve. If you wish, you can add 2-3 tablespoons of cream into it, it will give flavor.

Contents

• 2 glasses of yoghurt
• 3 heaped tablespoons of Greek yogurt
• 2 egg yolks
• 2 tablespoons of flour
• 2 large glasses of rice
• 2 tablespoons of butter
• 1 handful of dried mint
• 1 full teaspoon of paprika
• 1 teaspoon salt

RECİPE

• 2 su bardağı yoğurdu, 3 çorba kaşığı süzme yoğurdu ve 2 yumurta sarısını çırpın.
• Süzme yoğurt sayesinde çorbanın hem kıvamı hem de lezzeti çok daha okkalı oluyor.
• Üzerine 2 çorba kaşığı unu ekleyip topak kalmayana kadar çırpmaya devam edin.
• Tencereye önceki günden kalan 2 büyük bardak pilavı ve 7 bardak, 1,8 litre suyu koyun.
• Su kaynayınca içinden alıp yoğurda ekleyin ve yoğurdu ılıştırın. Böylece yoğurt tencereye girince kesilmeyecektir.
• Ilınmış yoğurdu tencereye ekleyin.
• Kaynayana kadar yüksek ateşte kaynayınca kısık orta ateşte 10-15 dakika pişirin.
• Bu sırada, 2 çorba kaşığı tereyağını kızdırıp üzerine 1 avuç kuru naneyi ekleyin.
• Pişen çorbaya naneli yağı, 1 tatlı kaşığı tuzu ve 1 dolu çay kaşığı pul biberi ekleyince dumanı üzerinde yayla çorbanız hazır.

Ingredients

5 large tomatoes
2 tablespoons of flour
1 tablespoon butter
4 cups of hot broth
2 tea cups of hot milk
For Serving
1 cup grated cheddar cheese

Recipe

First, melt one tablespoon of butter in a pan. Then add two tablespoons of flour and fry on low heat and butter until it smells. Then grate the five tomatoes and add the flour mixture to the grated tomatoes and cook for about five minutes. Add four cups of hot broth over the mixture.

In order to avoid cutting the soup you cook, add two cups of milk that you have heated in a small pot and stir quickly. Cook the soup over medium heat until boiling, then simmer over low heat for 15 minutes. If you want a smoother soup, you can pass it through the blender. Finally, serve the soup with grated cheddar cheese. You can also choose bread cubes or toast. Enjoy your meal!