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Mushroom soup

Mushroom soup

  • 1/2 kg mushrooms
  • 1 kg chicken meat
  • 2 onions
  • 1 parsnip
  • 1/2 celery
  • 1 carrot
  • 2 bell peppers
  • 1 clove of garlic
  • olive oil
  • pepper
  • salt

Servings: -

Preparation time: less than 60 minutes


The meat is boiled.

Chop the vegetables and fry in olive oil. Add the washed and chopped mushrooms. Over the vegetables add the soup in which the meat that was previously strained was boiled. Let it boil, adding salt and pepper. Finely chop the cooked meat. and add it to the soup.

Finely chop the garlic and add it to the last boils of the soup. Add the greens and you're done !!

Tips sites


For a more intense taste you can serve it with toast spread with garlic

Radu Anton Roman's Easter meal. Recipes for drob, soup, lamb steak, topped with Easter

In the field of gastronomy, Radu Anton Roman he left us a treasure collection of mioritic recipes, from all over the country, in a book much more than “dishes”, a real document not only gastronomic, but also ethnographic, basic manual for any tourist in Romania, as and in any kitchen: "Romanian dishes, wines and customs".

From this "treasure" of "live" experienced tastes, Fanatik offers you an Easter menu, from lamb stew to forget about… cholesterol , with stops of taste at a soup, a lamb borscht and the essentials on the Easter table lamb steak. Everything in the original form of Radu Anton Roman's unspoken speech.

What ingredients are needed for the Solyanka recipe?

Solyanka is a soup that has various and variable recipes. So before you go shopping, check what you have in the fridge, but also how you stand with the pickles. Pickles are an important part.

In principle, it is a soup of 4 types of meat (kaiser or bacon, sausages, salami, beef or pork) and pickles (sauerkraut, donuts in vinegar, cucumbers in vinegar, beets in vinegar).

To these are added vegetables and yogurt or cream. Lemon juice even lemon slices, capers, olives are included in other recipes of Solyanka. I researched the subject and found a Solyanka recipe that matched the ingredients I already had in the fridge.

So, depending on the ingredients you have, focus on Solyanka recipes as close as possible to avoid wastage.


  • 100 g of meat
  • 100 g sausages
  • 100 g kaizer or bacon
  • 100 g salami (or sausages)
  • 200 g cucumbers in vinegar
  • 200 g sauerkraut
  • 50 g beetroot in vinegar
  • 1 carrot
  • Tomato paste
  • olives
  • Lemon
  • Juice from pickles
  • 2 onions
  • 3 cloves of garlic
  • 2 bay leaves
  • 5.6 peppercorns
  • 3 donuts in vinegar (optional)
  • Dill or parsley
  • Salt
  • Yogurt
  • the water

Method of preparation:

Fry the meat and other meat dishes in a pan. In a saucepan, sauté the onion, garlic, carrot and cabbage. Then add the meat, water and simmer. After the first boil, add the pickles, tomato paste, capers, olives and spices. If necessary, sour with lemon. You can also add yogurt. Good appetite!

Fake belly soup with pleurotus mushrooms

Ever since the cold weather, I've been cooking soups and broths. A warm liquid works wonders in winter when you are chilled. Be it tea, soup or sour soup with a little borscht. So I kept cooking various combinations.

Unfortunately, I didn't take pictures of all the soups I cooked over time, although maybe it wouldn't have hurt to put the recipes on the blog. But a soup seems so easy to make that I said it doesn't make sense to tell you the recipes for them.

But, if you are looking for ideas and you are big consumers of soups and broths like us, leave a comment below at the end of the article and I will fix the problem quickly. I mean, I make a commitment that before I put the soup plate on the table, I put my hand on the camera to capture the wonderful soup from the plate on the "film".

Recipe of fake belly soup, made with Pleurotus mushrooms, I couldn't keep it hidden, so after I put out the fire from the stove, I worked hard, adjusted the tripod, prepared the place for photography and got to work. A picture, two, three & # 8230 to see what comes out better in the end, so I can show you something nicer, and ready, at the table because it looks too appetizing soup and appetite is great.

This recipe is from the category of ovo-lacto-vegetarian recipes, ie it is cooked at the end with egg and yogurt. But if you are fasting or have a vegan lifestyle, you can do this wonder fake belly soup and in this variant, post / vegan.

1. Finely chop the onion and finely diced celery and carrots (they can also be grated). Cook the onion in a soup pot, in a tablespoon of oil for a minute, then add the garlic, followed by the celery and carrot.

2. Then add the washed and chopped stevia. According to preference, preference, you can remove by cutting the center of each leaf, if it is more woody.

3. Fill with 2-3 liters of water, depending on the capacity of the pot and the amount of stevia, then let the stevia burn for 15-20 minutes.

4. Once the stevia is cooked, add the borscht and broth and match the salt soup. If you plan to make a smoked stevia soup, add the diced smoke 10 minutes before stopping the fire, just before the borscht and broth. Sprinkle the finely chopped larch as soon as you turn off the heat and cover the stevia soup.

5. Serve the stevia soup as such or with a boiled egg for each serving.

Belly soup with cream

Belly soup with cream & # 8211 a dish that comes from Turkish cuisine, but which is in the top of Romanians' preferences. With a creamy texture, belly soup with cream is very easy to make at home. The traditional recipe is very simple, but you just have to follow the essential steps below.

How to make belly soup with cream:

Belly soup is the ideal dish to eat at any time of the day. Only good after a long night, the recipe for belly soup has been constantly improved to reach the delicious taste of now. The fresh ingredients, but also the preparation can make a difference and can turn a simple dish into an exceptional one. We teach you step by step how to make the best belly soup with cream at home.

1. Wash your belly well in some water and then boil it together with the beef broth. When it starts to froth, clean it with a whisk. After the juice has cleared, cover the pot with a lid and simmer. The belly soup is recommended to boil over low heat, so as not to decrease.
2. Meanwhile, peel the vegetables, wash and add to the soup, along with a few peppercorns and salt.
3. Separately, clean the garlic, wash and grind. Then beat the eggs well, mix with salt and ground pepper and garlic cream.
4. After boiling the belly and beef broth, remove from the pot with the vegetables and leave to cool. Stop a carrot for garnish, and cut the belly and meat from the broth into thin strips. Put in the soup and simmer for another 5 minutes.

5. The fire is stopped and the composition of eggs and cream is poured, stirring so that no lumps form. Vinegar is added and the belly soup with cream is garnished with carrots and parsley.

When serving, you can add a surplus of cream, if you prefer. Serve hot and enjoy the delicious taste.

Radauti soup & # 8211 simple recipe


Ingredients for dressing soup

For serving

Method of preparation

Slice the chicken into cold water with salt and, from the moment it starts to boil, take the foam whenever it appears. Meanwhile, clean and cut the vegetables smaller and then, after the foam disappears, add them to the pot with the chicken pieces.

Leave everything to boil until the meat and vegetables are penetrated. Then, the meat is removed and left to cool a little, the vegetables can be used for any other culinary preparation, and the juice is strained. The strained juice is put back in the pot and straightened with the cream mixed with the yolks.

We have very little left until we finish cooking the Radauti soup. Now cut the chicken into thin strips and add to the pot. Boil everything for another boil. Turn off the heat, add the fresh greens and put the lid on until ready to serve.

Thick soup with vegetables and rice

After so many goodies eaten at Christmas, some have fallen well, others have not, I offer you the best vegetable soup, which cures you of any disease.

I like thick soup with lots of vegetables and rice and sour to taste with borscht, either fresh or in an envelope. You can put other vegetables, depending on what you like.

Not to mention that if you drank a little more at the Christmas party, you get the hangover with this soup.

You will need: 1 onion, 1 capsicum, 1 green pepper, 1 parsley root, a piece of celery, 1 carrot, 1 zucchini, 2 potatoes, ½ cup of round grain rice, salt, pepper, parsley or green larch , fresh borscht (about 500 ml) or sachet (1 tablespoon), 4 liters of water, 1 tablespoon oil, ½ cup broth.

We wash and chop all the vegetables, I cut them into cubes, except for the carrot, which I cut into slices. Put the oil, onion, carrot and pepper in a pot and sauté for 2-3 minutes, then add the rest of the vegetables, water and salt. Boil over medium heat until the vegetables are almost cooked, then add the washed rice and stir a little so that it does not stick to the pot.

Bring to the boil until both the vegetables and the rice have penetrated, then add the broth and borscht, bring to a boil and turn off the heat. Season with salt and pepper, add finely chopped greens and let the soup rest for 5 minutes.

I recommend that you eat this hot soup, especially since it is the flu and cold season and I guarantee that you will feel an improvement in the disease.

If you like it, share it with your friends!


15 chicken wings
1 onion
1 carrot
A quarter small celery
1 bell pepper
2 tablespoons rice
2 potatoes
1 tablespoon vegeta
Salt to taste
Cream for serving

Method of preparation:
Wash the vegetables and greens, clean them and cut them into cubes.

Put 2.5 liters of water in a pot and season with a tablespoon of vegetables and taste. Add the wings and cook for 15 minutes.

After 15 minutes, add the diced carrot, onion, celery and pepper. Leave the soup on the fire for another 30 minutes.

After 30 minutes, add the peeled potatoes and cut into cubes beforehand and the rice. Let everything boil for another 15 minutes, after which the soup is ready. When serving, we can add a tablespoon of sour cream to the plate.

Ingredients for tasty beef soup

  • 800 grams of beef (I used muscle this time, but I recommend bone meat)
  • 3 carrots (250 gr)
  • Parsley root 200 gr)
  • 1 bell pepper
  • 150 gr peas
  • 2 suitable potatoes (approx. 200 gr)
  • 3 small onions (250-300 gr)
  • Celery (350 gr)
  • 150 mashed tomatoes (or tomato paste)
  • 50 ml oil
  • Salt, pepper, a few bay leaves, if you have homemade vegetables you can put a spoonful of green parsley to taste.

How do we prepare beef soup, like in a restaurant?

First we will clean, wash and chop the meat and vegetables (of the three onions, we will chop only two, one is whole). In a pot, heat the carrots, but only a little, so that the oil takes on a golden color.

So our soup will have that beautiful & bdquofata & rdquo, we will put about 6 liters of water over the carrots and we will leave it until it is hot to hot, then we will put the meat, salt, pepper (don't skimp on the pepper, it will gives a sensational taste to the soup), cleaned onion, but whole.

We will leave it on the fire for about an hour and a half or until the meat is half cooked, taking with a spoon that ugly foam that forms when it starts to boil.

Don't worry if the surface of the soup looks too greasy, as soon as you start to take the foam made from the meat, a lot of the fat will go away.

After the meat is half cooked, take the onion out of it and throw it away, add the celery, chopped onion, pepper, and parsley root and let it simmer for another 30-40 minutes.

Step by step recipe for tasty beef soup

We will put the peas, we will let it boil for another 10 minutes (if the peas are pre-cooked, we will put it once with the tomato paste, otherwise it will boil too hard and it will crumble) after 10 minutes we put the potatoes that will also boil for 15 minutes.

At the end we will put the tomato paste diluted with a few tablespoons of soup from the pot, we will put half of the amount of parsley in the soup and let it boil, after which we will take it off the heat.

We will put the rest of the parsley and some ground pepper and we will put the lid on and leave it like this for 10-15 minutes, so that the parsley and the pepper leave their aroma in our soup.

Thus, the soup will have a special taste, and the meat will be tender and the vegetables will not crumble, having a clear soup like in a restaurant.

The recipe and the pictures belong to Luciana Marc and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.