Soy meatball soup, fasting
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1. Boil the soybeans in 1.5 l of salted water, from the moment the water starts to boil, leave it for 15 minutes. We then drain the granules in a sieve.
2. Finely chop the carrot, celery and onion and boil them for 20 minutes in the 6 l of water together with the chopped pepper and salt.
3. Boil the bag separately.
4. For meatballs: Squeeze the granules with excess water. Put in a bowl the boiled granules, onion (given through the grater with small holes), flour, dried parsley, larch and oil (80 ml) and mix well.
5. Form meatballs from this composition and put them in wheat flour and then let them boil in boiling water. We also put the hot borscht. From the moment it starts to boil, let it simmer for 5 minutes.
6. Turn off the heat, add the oil, parsley and chopped dried / green larch.
Lentil soup. It is very good and without meat
If you are fasting and want to prepare a traditional dish usually made with a certain type of meat, there are many solutions to enjoy the same flavor, consistency and taste, you just have to be inventive and willing to experiment in your own kitchen.
To prepare vegetarian meatball soup you need: 2 large carrots, a parsnip, a parsley root, half a piece of celery, a red bell pepper, a medium-sized onion, lemon juice or borscht according to your preferences, leaves of larch and parsley for taste and color.
For meatballs you will need: 2 large onions, 100 grams of white rice or basmati, 100 grams of boiled soybeans, 3 tablespoons of ground flax seeds, 4 tablespoons of oatmeal (you can find them on the market or you can grind oats in a coffee grinder), 2-4 tablespoons of wheat flour, and spices to taste (salt and pepper).
I got you an amazing recipe! Mushroom meat soup! Fasting, very tasty and nutritious! Tell us if you ate anything better!
1 large onion
1 red kapia pepper
200 gr freshly chopped cabbage
1 jar of vegetables for soups (parsnip, celery, carrot, parsley)
3 tablespoons sunflower oil
1/2 can of mashed tomatoes
2.5 l of plain water
salt and pepper to taste
1 bay leaf
500 gr mushrooms
7 tablespoons white flour tip
1/2 teaspoon turmeric
3 tablespoons oil
greens (dill, parsley, celery)
Preparation time: less than 60 minutes
RECIPE PREPARATION Mushroom meatball soup:
Peel the onion and pepper, wash them and cut them into cubes.
Put the onion and pepper in oil for 5 minutes.
Add the chopped cabbage, the jar of vegetables for soups, plain water, bay leaf, salt and ground pepper to taste, then let it boil until we prepare the meatballs.
The mushrooms are cleaned, washed, boiled in water with a little salt, about 10 minutes.
Drain the mushrooms, pass them through the robot and then mix them with flour, turmeric powder, dried basil, salt and pepper to taste.
At the end we add 3 tablespoons of oil and mix until we obtain a homogeneous mixture from which we form meatballs of the desired size, which we add to the soup on the fire.
Reduce the heat and let the meatballs boil until they rise to the surface.
Add the mashed tomatoes, bring a few more boils and sprinkle with the chopped greens and let the flavors blend for a few minutes.
Serve in bowls or plates and serve.
The benefits of mushrooms you did not know. How it helps you have an iron immunity
Mushrooms are foods highly sought after by vegetarians, dieters and a large number of consumers during fasting periods, with the advantage that they can be found at any time of the year.
The benefits of mushrooms you did not know. How it helps you have an iron immunity
Edible mushrooms contain a number of beneficial nutrients for the human body. Some fungi have a pharmaceutical and therapeutic importance. Other species act favorably on some diseases, being used in natural therapy. The healing virtues of yeast are known since ancient times, but also of larger species.
Mushrooms are important sources of fiber, vitamins and minerals containing vitamin B1, riboflavin (B2), niacin (B3), pyridoxine (B6) and folacin (folic acid) essential minerals, including potassium, magnesium, sodium, copper, iron and phosphorus. But the most significant is selenium, which is not found in too many fruits or vegetables. Mushrooms are also rich in antioxidants. With a content of over 80% water and rich in fiber, the addition of mushrooms to daily meals provides satiety without an increased caloric intake.
A cup of mushrooms provides the body with 50 calories from which it can extract the energy it needs. This quality makes them a staple in diets.
Fiber from mushrooms plays a very important role in preventing constipation and regulating the digestive system. Mushrooms contain starch which, once in the digestive system, is turned into food for bacteria in the colon, helping to maintain a healthy gut. A compound (eritadenine) in mushrooms called & # 8221shiitake & # 8221 helps the liver process cholesterol.
& # 8221Champignon & # 8221 (Agaricus bisporus) mushrooms, some of the best known edible mushrooms, bring significant health benefits through their consumption. Researchers at the University of Pennsylvania found that just a few mushrooms have 12 times the amount of L-Ergothioneine (a powerful antioxidant) than wheat germ and four times more than chicken liver. Consequently, they have the ability to strengthen the immune system. L-Ergothioneine has an effect on unstable substances, which permanently attack and damage cell membranes, known as free radicals.
At the same time, Hanyang University in South Korea has found that mushrooms can lower the risk of breast cancer. Experts say that the chances of developing breast tumors are lower, as the consumption of mushrooms is associated with green tea. Nutritionists recommend mushrooms in the diet and diet of women and men to prevent prostate cancer. Due to the fact that it contains iodine, it is beneficial in the functioning of the thyroid gland.
Some white mushrooms contain a higher amount of potassium than an orange, helping to regulate blood pressure.
Mushrooms contain natural antibiotic factors that can fight infections.
Fasting meat soup is rich in vegetables, light and easily detoxifying for your body. It is a healthy dish and you can prepare it at any time, not only during fasting periods. It is also suitable when you have guests who are vegetarians.
When you are fasting or on a diet, this meatball soup can satisfy your craving for a tasty and filling hot food. Worth all the effort!
- 3 carrots
- a parsnip
- a parsley root
- a piece of celery
- a pepper
- an onion
- chopped greens (larch and parsley)
- 2 large onions
- 100 grams of rice
- 100 grams of soybeans
- 3 tablespoons ground flax seeds
- 4 tablespoons oatmeal
- 3-4 tablespoons semolina
- Cut the carrots, parsley, parsnips, celery and pepper into cubes. Leave the onion whole.
- Put 4l of water in a pot to boil.
- Put 2-3 tablespoons of sunflower or olive oil in a pan and sauté the roots for a few minutes.
- Put the hardened vegetables in boiling water. Add the whole onion and pepper, salt to taste and let them boil.
- Prepare the meatballs. Finely chop the onion and cook until glassy, then add a little water and rice. Bring to the boil until the rice absorbs the water. Set aside from the heat.
- Mix the previously cooked soybeans, semolina, ground oat flakes, ground flax seeds. Add the onion and rice and mix well. Season with salt and pepper to taste.
- Form meatballs the size of a walnut and place them in a pot with vegetables. Bring to a simmer over low heat.
- When the meatballs are cooked, put the borscht and let it boil for 5 minutes.
- Add the greens, larch and parsley, finely chopped and cover the pot for a few minutes.
Lentil soup is so tasty that we are sure that once you have tasted it, you will cook it very often. It is healthy for anyone to give up heavy meat meals at least from time to time. And with this soup you will not feel that it is a renunciation, but a reward!
Vegan meatball soup
Vegan meatball soup will definitely remind you of the classic meatball soup you used to eat! It has the same taste and texture and is vegan and healthy!
- 1 cane red lentils
- 1 small beet, the size of a fist, given on a small grater
- 1 onion, chopped
- 3 tbsp gluten-free flour Mix Universal Schar - or normal flour
- 4 tablespoons grated psyllium bran, or 2 beaten eggs
- 2 teaspoons dried thyme
- 1/2 teaspoon ground coriander
- 1/2 teaspoon hot pepper
- 1 teaspoon sweet paprika
- 2 tablespoons garlic powder
- salt and ground pepper to taste
- 1 carrot, diced or grated
- 1 parsnip, diced or grated
- 1/2 cup celery, diced or grated
- 1 large onion, chopped
- 4 tablespoons tomato paste
- 3 tomatoes, peeled and diced
- 2.5 L water , or more if the soup seems too thick
- 2 cups vinegar from pickles , F. Important! Use this amount of vinegar only if you use commercial pickled cucumber vinegar - that vinegar is a little sweet. You can also use borscht or lemon juice to sour the soup.
- 1 tbsp olive oil
- salt and ground pepper to taste
- 3 tablespoons larch, celery or parsley leaves, chopped
- Boil the red lentils for 15 minutes. (while the lentils are boiling you can prepare the soup)
- Drain the lentils well and put them in the food processor. Process until it becomes a paste. Do not add water!
- Move the lentils in a large bowl. Add all the other ingredients for the meatballs and mix. Let the composition stand for about 5 minutes before you start making the meatballs.
- Now the composition should be sticky enough to make meatballs. Form the meatballs and set them aside.
- There are two ways to cook meatballs: using a steamer or oven. Don't boil them!
- Using a steam oven / appliance:
- Put the meatballs in the steamer. Let them steam for 20 minutes.
- "Steamed" in the oven:
- Add a small bowl full of water in the oven heated to 200C.
- Place the meatballs on an oven tray, covered with baking paper.
- Bake / steam for 20 minutes.
- Add water to a pot.
- Add onion, carrot, parsnip and celery.
- Season with salt and pepper and cook for 15 minutes.
- Add diced tomatoes.
- Add the cucumber vinegar and let the soup boil for another 10 minutes. Add the oil.
- Stop the fire.
- Put the meatballs in the soup and add the chopped herbs.
Friday 27th of April 2018
If the soup is eaten at one meal, parsnips and celery can be chopped. If the soup is to be reheated and eaten the next day, it is recommended that these two vegetables be cooked whole and removed when the soup is ready. When reheated, pre-cooked parsnips and celery give off a substance that is not exactly good for health. For this reason, our mothers and grandmothers (without having a scientific study behind them) boiled them whole and said "anyway, they take these out because they left what was good in the soup". Terrible, isn't it? It is as if from generation to generation we lose ourselves in the sharpness of the senses with which we have been endowed.
Ovidiu, I NEVER boil a soup for the second time. I heat it to a maximum of 50C when I want to consume it the next day.
Friday 23rd of February 2018
Hi, Can beets be replaced? Where I live now, I can't find. Thank you!!
Saturday 24th of February 2018
Hi, Alexander! You can not put it anymore but the taste will differ a little. Beets in combination with other ingredients make meatballs so similar to meat.
Wednesday 4th of October 2017
Can I use it in the ground instead of psyllium?
Wednesday 25th of October 2017
Hi, Mary! Basically yes, but I didn't try. I use them in minced meatballs, but it's a different method of cooking them, not steaming them. I don't want it to fall apart, but it's worth testing. Psyllium seems to bind a little better. You can find it at any ceiling.
Saturday 22nd of July 2017
Hey, do the meatballs come out with rice flour too? This recipe looks interesting: D
Thursday 27th of July 2017
I haven't tried, but I think so! :)
Thursday 28th of April 2016
What can I replace psillium with? (Apart from eggs) does it go with flax flour or inactive yeast? Or do I just add more wholemeal flour?
Thursday 28th of April 2016
Hi, Ale! You can use chia or flax seeds. Do not add more flour. Coca will come out.
Soy meatball soup, fasting - Recipes
A recipe from The Country of Cuisine
By Alice Ciobanu
It's cold and it's raining, Bacovian weather, even in the middle of May. And what could be better than warming your soul with a spoonful of scorching juice? So a sour, sour soup with a little borscht is more than welcome. So today we serve Meatball soup!
Ingredients for the meatball soup recipe
- 1 large onion
- 1 large carrot
- 1 red or green bell pepper
- 1 parsley root
- a handful of peas
- a handful of chopped yellow pods
- 1 slice of celery
- 1 small red beet
- 100-150 ml of tomato juice
- 1/2 bunch parsley leaves
- a few larch leaves
- 300 gr minced meat
- 70-80 gr rice
- 1 or
- a nutmeg knife tip
Preparation for the meatball soup recipe
To prepare the meatballs, mix all the ingredients, making sure that the rice is perfectly dry and the meat passed through the mincer. With wet hands formed small balls of this composite of meat, the size of a small nut. Leave them on a countertop covered with cling film or cook them while the vegetables are boiling for soup.
In the pan in which you will prepare the meatball soup, put a few tablespoons of oil, add the finely chopped onion and lightly fry. Then add all the roots (celery, carrot, parsley root) cut into small pieces and lightly heat them. Quickly add the peas and chopped bell pepper, tomato juice and then quench with water. Cover with a lid, do not close completely, turn the heat to moderate and cook for about an hour. Then add the red beets on the large grater and slowly add the meatballs. Let it boil for another 15-20 minutes, over a low heat, then add the finely chopped greens. Then put the borscht or sour with what you like or how it is through your parts. We use a little borscht in Moldova, so we only use this. Chic!
Remove from the heat, sprinkle with a little chopped green parsley and serve the meatball soup with sour cream, hot peppers and a pinch of bread. Have a happy day!
- 100 gr soy
- 1 tbsp
- 50 ml + 2 tablespoons vegetable oil
- 2 chopped onions
- 5 tablespoons flour
- 2 chopped carrots
- 1/4 celery (root)
- 1 link leustean
- 1/4 bunch of parsley
Boil soy in salt water. Heat 2 tablespoons of oil in a pan and sauté the carrots, celery, parsley and an onion. Quench the vegetables with 2.5 liters of cold water. Add 1 teaspoon of salt and cook the vegetables.
Drain the soybeans and mix with the remaining chopped onion, oil and flour. Add parsley, salt and pepper. After the vegetables are cooked, add meatballs from soy and boil the soup until it boils. Add the borscht and cook for another 1-3 minutes.
How to make fasting meatball soup
Do you have a crisis of ideas when it comes to the foods you should eat during Lent? We help you with a great recipe: meatball soup. post! Yes! It can be made without meat, and the taste will turn you on your back!
Lentil soup. Ingredient:
- a medium celery root
- a few leaves of parsley and larch (do not overdo it with larch, because it can produce a bitter taste)
- lemon juice / borscht, to taste.
Lentil soup. Hairdressing ingredient:
- 100 grams of boiled soybeans
- 3 teaspoons of ground flax
- peppercorns and other spices, according to taste and preferences
Lentil soup. What should you do:
- cook the parsnips, celery and diced carrots in a little sunflower oil
- put whole onions, peppers and vegetables in a bowl (pot) with a capacity of 5 liters
- let the mixture boil. After half an hour, add the lemon juice / borscht
- for meatballs. cook the chopped onion and add the rice
- leave the mixture on low heat
- add the other ingredients: soybeans and flour, along with spices.
- make the meatballs from this mixture
- Boil the meatballs in salted water, then put them in the vegetable soup prepared earlier.
Method of preparation
The soup is prepared like an ordinary soup. Divide the chopped onion together with the diced pepper and the sliced carrot, until they are half softened. Then add the parsnips, celery and finely chopped parsley root. Leave it together for another 2 minutes. Put water and let it boil.
We start to prepare the meatballs: put all the ingredients in a bowl and mix, season.
When the soup starts to boil, add the broth, vegetables and rice, then form the meatballs with oiled hands and put them in the soup. Let it boil for another 5-10 minutes, then add the borscht and chopped parsley. We leave 2 more minutes and our soup is ready! : D