Adorable little heads of Brussels sproutscabbages evoke contradictory feelings. On the one hand, it seems, well, what can you cook from such a miniature copy of cabbage, and on the other hand, they are so good in appearance that they make your culinary imagination work. Brussels sprouts make delicious first courses. They go well with other vegetables and can be included in minestrone - a thick vegetable soup.
Soup with lentils and Brussels sprouts
Lentils were considered in Europe for a long timemedicinal plant and was treated with great respect. It complements Brussels sprouts well and the result is a wonderful, rich soup. Ingredients:
- 180 gr. lentils
- 200 gr. brussels sprouts
- 1 carrot
- 1 onion
- vegetable oil
- 2 tomatoes
- salt
- pepper
- greenery
Method of preparation:Finely chop the onion and carrot and fry in vegetable oil. Pour 1.5-2 liters of cold water into a saucepan and add the fried onion, carrot and washed lentils. Let it boil for ten minutes and add the Brussels sprouts. If it was frozen, there is no need to defrost it. Finely chop the peeled tomatoes and add them with the cabbage. Cook everything for another 15-20 minutes over low heat until done. At the end of cooking, add salt and pepper to taste. Put the greens on a plate before serving.
Soup puree from Brussels sprouts
This is a recipe for a delicate cream soup, amazingly aromatic and beautiful in appearance. It will be very good for a festive dinner, when it is supposed to serve the first course. Ingredients:
- 400 gr. brussels sprouts
- 2 onions
- 500 gr. broth from veal
- 125 ml. milk
- 200 ml. cream
- 1 hard boiled egg
- pepper white
- nutmeg
- salt
The amount of products is calculated for 4 servingsMethod of preparation: Wash the cabbage under running water. Separate 24 outer leaves from all the heads of cabbage to decorate the soup. Blanch these leaves in hot salted water for about 5 minutes, then dip them in cold water. This is necessary so that they are boiled and at the same time retain their shape. Fry the pre-chopped small onion in vegetable oil or ham fat until transparent. It is important not to overfry the onion and not to bring it from golden brown, otherwise this will spoil the color of the cream soup. Add chopped Brussels sprouts to the onion and fry for only 3 minutes, stirring. Salt, pepper, season the vegetables with nutmeg and put into the broth, which should be put on the fire. Cook the soup over low heat for about 20 minutes. Then pour everything into a blender and bring to a creamy state; you can use a sieve for the same purposes. Milk is added to the puree and everything is brought to a boil. While the soup is boiling, whip the cream. It is added after the soup has been removed from the stove. After this, you can pour the puree soup into portioned plates. In the middle of each, put an egg cut into rings, around which cabbage leaves are laid out. In this form, the soup is served to the table.
Soup with rice and Brussels sprouts
This is a light summer soup - low in calories andvitamin. To prevent the cabbage from boiling over on the outside and remaining raw on the inside, it is specially prepared before cooking. First, it is necessary to wash it, remove excess leaves, trim the heads of cabbage slightly and make a cross-shaped cut on the stalk side. Then the cabbage will cook evenly and will remain whole and attractive in the soup. Ingredients:
- 200 gr. frozen Brussels sprouts
- 1 zucchini zucchini
- 2 medium tomatoes
- 2 stems of celery
- 1 onion
- 1 small carrot
- 1 liter of vegetable broth
- 150 gr. rice
- 150 g of green peas
- vegetable oil
- basil
- salt
- pepper
Method of preparation:Tomatoes need to be peeled. To do this, wash them and put them in boiling water for just 30 seconds. After that, put them in cold water, then peel and cut into small cubes. Wash the zucchini and also cut into small cubes, do the same with the celery. Peel and finely chop the onion, peel and cut the carrots into small strips. Pour 3-4 tablespoons of vegetable oil into a large saucepan, heat it up and put the onion first. Fry it for about three minutes until transparent, then add the zucchini, carrots and celery and fry for about 7 minutes over medium heat. Then put the tomatoes in the soup and simmer over low heat for about 5 more minutes, then pour in the broth and boil for 7 minutes. The rice is cooked separately and added to the soup in a semi-cooked state along with the Brussels sprouts and green peas. At this point, the soup is salted, peppered and cooked for another 10 minutes. The finished soup is poured into bowls and garnished with a basil leaf. We recommend reading:
