Six best winter soup recipe

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Borscht (main photo)
Although borscht is the most common Russian or Ukrainian cuisine, it has been incorporated into Georgian culture. Borscht usually features cabbage, but here it is replaced by apples and fennel instead of sweet savory beets.

Prepared for 15 minutes
Cook for 35 minutes
Supply 6

4 beetroots, peeled and crushed
1
Squeezed
Lemon salt (see method) 150 ml vegetable oil 2 onions, chopped
1 cumin ball, chopped
1 tablespoon tomato sauce
2 teaspoons brown sugar
2 x 400 g canned chopped tomatoes
2.5 liters of water
2 Granny Smith apple, peeled and grated
4 cloves of garlic crushed
15 grams parsley, chopped
30 grams of dill, chopped
Sea salt and black pepper
Cream or cream, service

Make your own lemon salt: Hot lemon, spread on parchment with a pinch of salt, and bake in a very low oven for 15 minutes.

Put the beetroot in the bowl, sprinkle it on the lemon salt and set it aside.

Heat the pan with medium heat. Once hot, add onions and fennel, cook and stir for 15 minutes until they are soft and translucent.

Push the onions to the side of the pot and add ketchup and sugar to the pot, cook and stir for two minutes until thickening. Add chopped tomatoes and stir well.

Leave aside a tablespoon of beetroot mix then add the rest of the pan. Cook and stir from time to time for 10 minutes until it begins to soften, then add water and simmer.

Squeeze the grated apple onto the soup, release the juice and stir in the meat. Cook for 5 minutes, then add the garlic, keep the beetroot, parsley and half the dill, the season’s flavor.

Separate the hot soup in the bowl and season with the remaining dill and a spoonful of cream or cream.
Chestnut, nutmeg and bacon
Ready for 15 minutes
Cook for 1 hour and 30 minutes
Available 6-8
25 grams of butter
3 tablespoons olive oil
12 marinated strips of bacon, chopped
1 leek, cut into fine
1 celery, cut into
2 whole celery, peeled, cut into small pieces,
? bunch parsley, peeled, chopped, plus a little
Red, onion, peeled, cut into fine
1 bay leaf, remove the spinal cord, pounded with a small amount of salt into fine dust
1? tablespoons of ground nutmeg
2 juniper berries, coarsely chopped
5 cloves garlic, peeled, chopped
Salt and fresh black pepper
300 grams cooked, peeled chestnuts, roughly chopped
250ml double cream
1 liter chicken broth

Heat the butter and oil in a low heat in a large pan and then gently fry bacon, leek, celery, celery, parsley, onion, bay, nutmeg, juniper, garlic and a little salt and pepper until very soft – About an hour

Add chestnuts and cook for another 15 minutes.

Add cream and stock and gently simmer for 10 minutes. Check the seasoning and add more pepper and a little chopped coriander before serving.
Caldo verde
Prepared for 15 minutes
Cook for 30 minutes
Supply 4
3 tablespoons olive oil
150 grams chouri?o (aka Portuguese sausage), peeled and diced, plus a few slices of thin
Onion with onions, peeled, chopped 2 cloves of garlic, peeled, crushed 1 laurel leaf with sea salt slices and white pepper 4 potatoes Maris piper or similar), peeled and diced into small dice 1.5L chicken broth Or water) 200 grams of kale, chopped extra virgin olive oil served 4 pieces of corn bread, yeast or other rustic bread, baked, butter, cut into small pieces (optional) Premium white wine vinegar.

Heat the oil in the pan with medium heat. Add diced sausage and cook for about 2 minutes before adding onions, garlic and bay leaf. Cook until the onion softens. Stir the potatoes and sweat for a few minutes, stirring is not sticky. Pour in soup or water and simmer until soft with small fire. Remove a few tablespoons of potatoes and set aside.

Add kale half and simmer for a few minutes. Remove the gulf, remove the pan and heat and smooth with a stick mixer. (Traditionally, verdo is not a mix, but I prefer this approach and finally add more chopped kale.) Put the pot back in place and heat to season it. Add the remaining potatoes and the remaining kale and simmer for a few minutes.

Spoon the soup into a bowl. If you like, finish with thin chouri?o, extra virgin olive oil and toast bread. This is a rather heavy soup, so I like to add a glass of white wine vinegar to cut the richness.

Nuno Mendes from Lisboeta (Bloomsbury, £ 26)

Red lentils and courgette curry soup
Ready for 15 minutes
Cooking for 1 hour
Service 4-5

Side of the provision of whole wheat bread slices can make the diet intact. The sauce with soup is really hot and sour sauce.

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