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Norwegian fish soup

Norwegian fish soup


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Peel and slice the potatoes and carrots.

Boil the fish juice, add the potatoes, carrots, whole onion and leek and cook for 10 minutes.

Cut the fish into cubes and add it together with the cleaned and sliced ​​mushrooms.

Add the cleaned shrimp if they are raw.

Boil for 5 minutes.

I took out the onion and the leek.

If the shrimp are already cooked, add them now.

Mix the flour with the cream and a little juice.

Pour, stir and bring to a boil. Boil for 2 minutes.

It's ready, add salt, pepper, parika.

Serve hot!

It is light and delicious.


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Comments (4)

The aperitif or snack is considered the first way, if an aperitif is served, can the soup still be served?

Hi .. I'm interested in some recipes (ita) for vegetable soup .. thank you very much)

I am also sending you a recipe from Transylvania salad dressing you need 1kg lettuce a few smoked pork ribs or any smoked 3 eggs milk garlic 2 tablespoons flour put about 200 ml of oil in the pot and let it heat up then add flour and 2 tablespoons of vinegar leave for about two minutes then add 4 5 liters of water when it starts to boil add the smoke after boiling chicken and salad and let it boil for about 15 minutes until it softens and is cooked chicken salt to taste vinegar if you need garlic grind about a hat and egg whites and pull the pot off the heat when the soup has cooled, mix the yolks with milk and put in the soup. It can be served with polenta and cheese. It is delicious.


Share in dishes teaches you how to make quick fish soup

Today there are a lot of supper recipes on the table, and Emanuel shows you, in the video below, all the recommendations for preparing one. among the best. You will find out what ingredients to use, but how to clean the scales on the scales and how to circle the thread. Moreover, you will see how to make a stock from fish, for a stronger aroma of the soup, but find out other secrets about how to choose the piece. 259 & # 539ile on the & # 537te for different recipes.

Emanuel C & icircrstea te & icircnva & # 539 & # 259 s & # 259 g & # 259te & # 537ti & # 537ti & # 539ti & # 537ti & # 537ti & e 533ti & # 537ti & fr # fr. From egg-based recipes based on an egg-based burger to a restaurant, but at home, everything is prepared with Chef Emanuel!

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The best cake in the world

Some time ago, this cake was voted the national cake of Norway, under the name of verdens beste & # 8211 the best in the world. And after you make it and taste it, we bet you will agree with that name.

Preheat the oven to a high degree, with a grid fixed in the middle. Put in a tray that does not stick parchment paper.

Beat the butter (already at room temperature) with 2/3 cup sugar for about 3 minutes until you get a light and creamy result. Add the flour and baking powder, mixing everything well at low speed of the mixer.

Add the yolks and milk, mixing with the mixer until smooth. Pour the dough obtained into the lined tray.

In a separate bowl, beat the egg whites with the remaining sugar until you get a meringue-like composition. Spread the result over the dough in the pan. Sprinkle the almonds on top.

Bake for 30-35 minutes & # 8211 or until you notice that the meringue on top is slightly baked and swollen. Leave to cool. Transfer the cake to a wooden bottom.

When it has cooled, in a medium saucepan, beat the cooking cream with the vanilla essence for 3-4 minutes. Cut the cake in half, crosswise, with a serrated knife.

Place one of the halves on a serving tray, cover with whipped cream and place the other half on top with the meringue on top.


a pot with 1.5 l water and salt, we will boil the vegetables cleaned, washed and whole (carrot, parsnip, potato cut in half) for 30 minutes.

After boiling, the vegetables will be removed in a colander drained and cooled, then in vegetable soup left, it will boil fish fillet for approx Ten minutes (no more, because it boils very quickly), then drain and cool in a bowl.

Remaining soup (about 1 l), we will strain it with a thick strainer in another pot, following diced vegetables, fish cut into small cubes and put it back on the stove over low heat.

In order to thicken fish soup, we will mix separately in a bowl milk, sour cream and flour with the help of a tel, then we put in streams the mixture in soup, stirring vigorously (so as not to cut), leaving to give in another boiling -two on low heat.

If soup it will be too viscous (thick), it is still possible thin with little milk.

Season to taste with salt and pepper (and if we give the soup to the little ones, we can give up the pepper).

Lemon juice will be put in the soup at the time of serving (according to taste).

This soup will be served in individual bowls, decorated with finely chopped fresh parsley, with fresh bread, along with a lemon slice.


The fish is washed, cleaned and threaded (remove the pieces of meat). The bones, heads and tails are boiled in cold water with a little salt.

Froth and add half the amount of onion and celery cut into pieces. Add the bay leaves and boil everything for about 30 minutes, then strain through a thick sieve or damp etamine.

Cut the remaining onion into rings and finely chop the garlic.

They are fried together in olive oil. Extinguish with the bottom (juice) of the fish, add the carrot cut into thin slices and the remaining celery cut into cubes. Boil for about 15 minutes, then add the pieces of fish and the shrimp tails scalded and cleaned of chiti-noasa carcass. Tomatoes are cut into cubes and mushrooms are cut into strips.

Add to the boil in the soup and continue cooking until all the ingredients are penetrated. Add the vermouth and match the taste with salt and ground pepper.

Serve hot, with slices of white bread (baguette) toasted and lightly rubbed with garlic.


Asian fish soup recipe

For 4 people, you will need 1L of fish stock and 300g of fish, a mix of at least 2 kinds of fish: sea bream, sea perch, butterfish, salmon, swordfish, sturgeon, what you like best. Small cubes or slices, obligatorily without bones. And some mussels, but not necessarily.

Vegetables: half a leek, a few mushrooms, a few cloves of garlic, half a red onion, half a kapia pepper, a few slices of ginger, a hot pepper, a sprig of celery celery, green onions, half a fennel, all sliced .

Olive oil, soy, salt, pepper, rice noodles, lime.

In a bowl, season the fish with salt, pepper and soy. Heat the stock in a saucepan. In a pot, start cooking the vegetables, except the green onions. A few minutes, then add the stock. Let it boil for 20 minutes. If you have mussels, after 15 minutes throw them in the pot. Add the noodles and fish, bring to the boil and turn off the heat. Leave with the lid on for ten minutes. Put in bowls, decorate with sliced ​​green onions and slices of lime. If you like, you can also add coriander.


Particular aspects of the Norwegian Forest Cat

The length of the fur varies depending on the season. In the spring, the forest Norwegian removes its long and thick winter fur, and in the summer, the summer fur, which is shorter and thinner. This moulting is so obvious that the Norwegian Forest, in summer, almost looks like a completely different cat, leaving only its bushy tail, the ruffles on its ears and between the finger pads that remind you of the Norwegian Forest in winter.

During moulting periods, meticulous, daily brushing with a fine metal toothbrush is absolutely necessary to prevent tangling and dulling of the hair and to limit the amount of hair deposited on the surfaces and objects in your home. At other times of the year, the Norwegian forest fur requires a minimum of care. Brushing the fur once a week is usually enough to prevent tangling and loss of luster.


Lentil and rhubarb soup

The taste of rhubarb will give this soup a sorrel-like aroma. Soak the lentils in hot water beforehand, so you can cook them faster.

Soak the lentils in boiled water for 10 minutes.

Cook the carrots, onion, celery and parsley in 2 tablespoons of hot oil in a saucepan for 4 minutes. Add the rhubarb and let it simmer for another 3-4 minutes.

Drain the lentils and put it in the pot, stirring. Add the chicken soup and salt and bring to the boil. Reduce heat, cover with a lid and simmer for 35 minutes.

Turn off the heat and after a few minutes put a third of the prepared soup in a blender and mix until it turns into a puree. Put the puree over the rest of the soup and add pepper to taste.

Serve the soup with a tablespoon of sour cream mixed with chopped dill.

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Video: Tasty Norwegian fish soup!