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Lean soup with pasta and mushrooms

Ingredients

Adjust Servings:

	2 carrot
	2 cloves of garlic
	1/2 red onion
	3 stalks of celery
	80 g cabbage
	150 g beijing cabbage
	1 can canned green peas
	2 tablespoons olive oil
	1 l water
	200 g mushrooms
	100 g fusilli pasta
	1 tablespoon soy sauce
	salt

Nutritional information

32 g

Protein

152 g

Carbs

4 g

Fat

789

Calories

Lean soup with pasta and mushrooms

Name: Lean soup with pasta and mushrooms
Total time: 30 min
Yield: 3
Cuisine: Italian
Ingredients: carrot: 2; garlic: 2 cloves of; red onion: 1/2; celery: 3 stalks of; cabbage: 80 g; beijing cabbage: 150 g; canned green peas: 1 can; olive oil: 2 tablespoons; water: 1 l; mushrooms: 200 g; fusilli pasta: 100 g; soy sauce: 1 tablespoon; salt

VEGAN RECIPE

Features:

Cuisine:

Italian

30 min
Serves 3
Easy

Ingredients

2 carrot
2 cloves of garlic
1/2 red onion
3 stalks of celery
80 g cabbage
150 g beijing cabbage
1 can canned green peas
2 tablespoons olive oil
1 l water
200 g mushrooms
100 g fusilli pasta
1 tablespoon soy sauce
salt

Directions

Beijing cabbage can be replaced with kale or spinach.

Steps

Done

PREPARATION

1. Heat oil in a pan, add finely chopped garlic and onion, fry for a couple of minutes.
2. Cut the carrot into circles, chop the celery and add it to the pot together with the cabbage (finely chopped). Fry for 2-3 minutes and pour water (or broth), add spices. Bring to a boil and reduce the heat below medium.
3. While the soup is cooking (10 minutes), fry the mushrooms in a pan with 1 tbsp. soy sauce. Boil the pasta separately until half done.
4. A couple of minutes before the vegetables are ready, add greens and green peas.
5. Taste the broth for spices, add if necessary. Turn off the fire. Leave it under the lid for a couple of minutes, divide it into portions, add the paste, and spread the mushrooms on top.

Chef Hanna

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Dish Magazine is in Washington, United States.

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Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Lean soup with pasta and mushrooms

VEGAN RECIPE

Ingredients

Directions

Steps

PREPARATION

Chef Hanna

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