Pumpkin borscht with yogurt
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Finely chop the onion. Carrots, celery and parsnips are put on the grater with large meshes. Put the vegetables in a little oil, add the rice, then add enough water to cover them. Boil on low heat for about 20-25 minutes, then add the diced zucchini. After another 10 minutes, add the previously scalded borscht, the concentrated cubes and the yogurt mixed with the hot juice from the soup so that it does not cut. Bring to a boil over low heat, set aside the pot and add the finely chopped fresh greens.
Pumpkin salad with yogurt and garlic
Pumpkin salad with yogurt and garlic, recipe. How to make a pumpkin salad? Recipe with pumpkin, salad, with yogurt dressing, radish and greens
Every summer, my in-laws face an overproduction of pumpkins, and if they hadn't taken care of the seedlings in our own garden in the spring, I'm convinced that at this time I should have talked about a stall in the market, for that these pumpkins are very hardworking, tens of kilograms come out of a few nests.
Well, having so many pumpkins every year, I always have to come up with new recipes. Pumpkin soup, pumpkin pudding, pumpkin tart, crispy baked pumpkin slices, cheese pie and stuffed pumpkin or pumpkin & # 8230 and look there is still room for more recipes with these prolific and so generous vegetables.
So I think that this recipe for pumpkin salad, simple and tasty, which I once prepared with mayonnaise, which I gave up for years, in favor of a dressing much lower in fat and seems much more flavorful, made from yogurt with garlic, it will be good for many, just as it is good for us when we are hungry. May it be useful to you!
Necessary ingredients pumpkin salad with yogurt sauce:
- 2 zucchini (600-800 gr)
- 200 gr fat yogurt
- 50 gr cream
- 2 cloves of garlic
- 1 link dill
- chimney, salt
Peel a squash, grate it and boil it in boiling water with a pinch of salt. After the pumpkins have softened, remove them to a large strainer and allow them to cool and drain. In order to obtain the desired texture and to avoid excessive boiling of the pumpkins, it is advisable to taste them when we boil them.
After they have cooled and drained, put the pumpkins in a bowl. Put the yogurt mixed with the cream, the crushed garlic, the chopped dill and a teaspoon of cumin over the pumpkin. Lightly mix all the ingredients and get the pumpkin salad with yogurt sauce. The amounts of garlic and cumin can be changed as desired. Garnish with dill, cumin or parsley. Starting from these pumpkins with yogurt sauce, you can make many improvisations and additions of onion, lemon, radish, sour donut, parsley, etc.
Preparation of smoked pumpkin soup and potatoes
I chose a roomy pot (about 4 L) and I hardened the onion, garlic, carrot and smoked in 2 tablespoons of oil. I also gave them a pinch of salt. I sautéed them for 3-4 minutes (under the lid), over low heat, until the vegetables soften a little.
I added the diced potatoes (the pumpkins come later) and sautéed them for 2 minutes, without a lid.
I extinguished everything with 2 L of warm water and filled with salt. I brought everything to a boil and checked the potatoes about 15 minutes after the soup started to boil. They were almost done so I put the milk and the pumpkins. They are very tender and cook in a few minutes.
Foodblogger at Savori Urbane. #savoriurbane
After about 5-7 minutes I checked a cube of zucchini and it was done, without being porridge. I put out the fire under the pot.
How to straighten pumpkin soup with yogurt and garlic?
I washed and chopped a good handful of greens (dill and parsley).
In a bowl I put the yogurt (or whipped milk), greens and 4 cloves of crushed garlic. I also gave him a pinch of salt. I mixed this liezon (thickened) well.
I thinned the bowl in the bowl with 3-4 tablespoons of hot soup. I mean, I tried to bring it to the soup temperature. Then I poured it into the pot of pumpkin soup and mixed it well. What a nice aroma!
PUMPKIN BREAD WITH GARLIC AND YOGHURT
I never resist in front of a plate full of breaded zucchini, abundantly accompanied by the indispensable garlic and yogurt sauce. I eat to the last piece, and the next day I think lustfully about how good they were and I hardly refrain from preparing another portion, for fear of getting bored of this very filling snack that anyone can easily prepare .
- 2 zucchini- 500 gr.
- 2 eggs
- 80 gr. flour
- ½ teaspoon salt
- ½ teaspoon oregano
- 2 cloves of garlic
- ½ teaspoon vinegar
- 2 tablespoons olive oil
- 3 tablespoons yogurt
I prepare the zucchini that I cut into slices about 5-6 mm thick, sprinkle them with a little salt and let them drain a little on a plate in which I placed a paper towel underneath.
Beat the two eggs with a pinch of salt, then put in a separate bowl the flour and half a teaspoon of dried oregano.
I dab the zucchini slices well, which have removed a lot of water, after which I take them one by one and roll them in flour and beaten egg, repeating the operation for a consistent crust.
I fry them in the cast iron pan that I placed on the middle eye of the stove on low heat until they penetrate easily and acquire a copper color.
For the mujdei, grind the garlic very well in a mortar with a little salt, add a few drops of vinegar to take them quickly, then slowly add two tablespoons of olive oil, stirring constantly until you get a kind of mayonnaise.
At the end I add the three tablespoons of yogurt and mix it well.
Two generous portions did come out, but mine was a little bigger…