Contents
A fragrant, rich, home-made soup is a dish that is perfect in every way. There is no better way to warm up on a gloomy, dank day, and at the same time cheer up and charge the body with useful energy. Today we decided to discuss the most delicious warming autumn soups together with the brand”National”.
Beans and pumpkin sun
Beans and pumpkin are an interesting and very harmonious combination for soup. Red beans “National” will help to strengthen its benefits. Red beans are a rich source of fiber. Fiber gives a feeling of satiety, protects against malignant tumors, stabilizes blood sugar levels and promotes the elimination of toxins from the body. In addition, with its high nutritional value, it remains very useful for the figure.
Soak 150 g of beans overnight, fill with fresh water and cook until softened. At this time, we make a passerovka of carrots and onions in a frying pan. Add 200 g of tomatoes in their own juice and simmer for 5 minutes. Fry in a saucepan in vegetable oil 400 g of pumpkin cubes. Pour in 1.5 liters of vegetable broth, lay the roast and cook until the pumpkin is ready.
Now pour out the boiled beans here, put the bay leaf, salt and pepper to taste, keep the soup on the fire for another couple of minutes. Decorate the soup plates with green onions and serve this sunny still life on the table as soon as possible.
Peas-the trend of the season
Pea soup with smoked pork knuckle warms with its name alone. For such an exquisite combination, it is best to take peas “National”. Peas undergo additional cleaning, calibration and careful quality selection. Peas contain a high percentage of antioxidants, protein, and minerals that are important for the body, such as calcium and iron. Peas reduce the likelihood of cancer, heart attack, hypertension and inhibit the aging process of the skin.
Chop 2 heads of onions, 4-5 stalks of leeks and carrots, fry in a large saucepan until golden brown. Put here 700 g of pork knuckle whole, pour 3 liters of chicken broth, cook for an hour on low heat. Then cool the broth to room temperature, pour out 400 g of dry peas and cook for another hour.
At the end, take out the knuckle, cut into slices, salt and pepper the soup to taste, add 2 tbsp. l. wine vinegar. Serve pea soup with slices of meat, sour cream and fresh chopped mint — it will give the dish a subtle refreshing touch.
Mushrooms in a buckwheat meadow
Another eternal autumn combination is buckwheat with mushrooms. Buckwheat “National” will easily become an organic part of it. Buckwheat has been specially processed, calibrated and cleaned. As a result, the appearance of the product improves, its nutritional value increases, and the cooking time is significantly reduced.
In a frying pan with preheated oil, fry 300 g of champignons in plates and onion cubes until they let the juice out. By the way, instead of them, you can take forest autumn mushrooms, like opyat or redheads. Pour out the average carrot straws to them and add 2 tbsp. l. tomato paste.
We evaporate all the excess liquid and put the vegetables in a saucepan with boiling water. Next, we send 3-4 potatoes in cubes, and after another 10 minutes-200 g of buckwheat. Add salt and spices to taste, cook the soup until the cereals and potatoes are ready. There is only a lack of sour cream and fresh herbs, which we will add before serving.
Chickpeas at a meat feast
Kufta soup, which is much loved in the Caucasus, will banish any autumn melancholy. Traditionally, it is made from lamb, vegetables and chickpeas. Turkish chickpeas “National” is perfect for this recipe. Chickpeas are Turkish peas, very popular in the Middle East, as they are the basis for their national dish — hummus (cold appetizer/sauce). Chickpeas TM “National” – a yellow-golden grain with a diameter of 10 mm, in the finished form have a nutty taste. Chickpeas can be boiled, fried, stewed, added to soups, and also used as a side dish.
Its large golden grains will expressively emphasize the taste of the rest of the ingredients, and the dish itself will be presented with stunning nutty shades.
Soak 200 g of chickpeas overnight. Pour a pinch of saffron 50 ml of hot water.
Pour the swollen chickpeas into a saucepan with 200 g of lamb brisket and onion, pour 1.5 liters of water and cook for an hour. At this time, we pass through a meat grinder 500 g of lamb pulp, 150 g of chicken fat and an onion, combine the minced meat with 30 g of pre-soaked rice and a pinch of turmeric. We make meatballs the size of an egg, hide the prunes inside, carefully put them in a saucepan.
In any case, do not stir the soup for the first 5-7 minutes, so that the meatballs do not disperse. Now pour out 4 potatoes in large chunks, pour in the saffron infusion and bring the soup to readiness. Serve the kufta in bowls, garnished with mint leaves and barberry. Such a colorful soup will make you forget what time of year is outside the window.
Bulgur is at ease
Soup in the Middle East is a different story. And one of its most favorite chapters is bulgur. Bulgur “National” is prepared from durum wheat in a special way. The grains are soaked, steamed, naturally dried and crushed. Due to this processing, the cereals do not need to be washed and additionally soaked before cooking.
Put 2 chicken thighs, an onion and a small bunch of dill in a saucepan, cook a strong broth. Combine 1 tsp of ground paprika, fenugreek and black pepper with 200 g of bulgur. Well calcinate the grits with spices in a dry pan until a pleasant bread flavor appears. Pour it into the strained chicken broth and cook until al dente.
Fry in butter 3 stalks of shallots with rings, carrots and a small parsnip root with straws. We put the roast in the broth. Cut into slices of boiled chicken thighs, season with sunah and dried garlic, quickly fry until golden brown. Pour the soup with bulgur on plates, spread the meat and decorate with chopped green onions.
In the cold season, delicious warming soups should be in the diet necessarily. Products of the National brand are the most delicious, high-quality and healthy cereals and legumes. Thanks to them, you can delight your family with unusual soups all autumn and winter. Warm up the family menu with health benefits!