White minestrone

Category: First meal
Kitchen: italian
White minestrone

Ingredients

veal for broth 300 grams
turnip 1 medium
bulb onions 1 medium
carrot 1 medium
Sweet pepper small piece
Brussels sprouts 150 grams (ice cream)
fresh potatoes 1-2 pcs. small
garlic 3-4 teeth
fresh chili pepper 6-7 rings, pickled hot pepper
dry white wine 100 ml.
pasta a small handful, take the tubes
salt, pepper, spices taste
vegetable oil 1 tbsp. l.
ghee (butter) 1 tbsp. l.
fresh herbs, parsley 3-4 tbsp. l. chopped

Cooking method

  • I have used the following products and in such quantities: White minestrone White minestrone
  • Cut the meat into small pieces, cut the turnips on a coarse grater, add salt, spices, dry white wine, mix and leave to marinate a little while other vegetables are cut. Cut the meat into small pieces so that it roasts and cooks faster. The grated turnip will dissolve in meat, spices, white wine and will not give a bitter taste, for which they do not like it so much. But turnips will give a very pleasant, rich taste to the broth, the same as celery, parsley.
  • White minestrone
  • Dissolve the vegetable in a hot frying pan, add 1-2 cloves of crushed garlic and heat the garlic until red, then discard the garlic so that only the aromatic oil remains.
  • Dip the meat with turnips and wine marinade into a hot pan, and stirring occasionally, simmer the meat until the liquid evaporates and the meat begins to fry.
  • Now add ghee (butter) butter, dissolve it in a hot frying pan, then add onions, carrots, sweet peppers, and fry until the onions are transparent. It is very good to pre-fry vegetables in oil, since many useful substances (for example, carotene) from vegetables pass into broth only when they are fried in oil, and then fried vegetables with spices always give the broth a beautiful, bright yellow color.
  • Next, add Brussels sprouts to the fry (without defrosting), fry it for a couple of minutes along with all the products.
  • We shift the frying to a saucepan, add boiling water, about 4-5 fingers above the frying level, mix, taste for salt, let the soup boil, reduce the heat to a slow boil, and cook the soup for 25-30 minutes, until the meat is ready. During this time, the soup will begin to acquire transparency, beauty, the appearance of a ready-made soup. Minestrone belongs to thick soups, so you don't need to add a lot of water.
  • Now add potatoes in large pieces, macaroons, finely chopped garlic (2 cloves), parsley, rings of red hot pepper.
  • We bring the soup to readiness, when the macaroons and potatoes are ready. Try again the soup for salt and spices, turn off the heat.
  • Pour the finished soup into plates, sprinkle with grated (finely) Parmesan on top, fresh onion and serve.
  • White minestrone

The dish is designed for

for 3-4 servings

Note

Based on the recipe from the book "My original recipes". Since soup and other different first courses, I have to cook every day (every other day), I have to draw on different sources, read, repeat, add, invent my own, and so on ...

This time I saw a soup called "Very fast" white "minestrone" in the book of Marat Abdullaev. Now, if the recipe said "cut the turnip into pieces," I would definitely turn the page and go on looking for something more acceptable to my taste.But the recipe said "grate the turnips on a coarse grater" - and that decided everything! And how could I not have thought of rubbing the turnip on a coarse grater before !!! After all, neither I nor anyone else will eat turnips at home !!! Only raw, and in a salad with apples!

With such a cut, and even with white wine, there was no specific bitter taste of turnips at all! There is a taste of Brussels sprouts, but not a turnip!
Now I will definitely add turnips to soups - the first step has been taken!
The soup is delicious!

Cook with pleasure and bon appetit! White minestrone

MariS
And here the recipe is even more interesting - now you break your head, what to choose ...
Tanya, did you cook the soup with turnips? The variety is, however!
Admin
Quote: MariS

And here the recipe is even more interesting - now you break your head, what to choose ...
Tanya, did you cook the soup with turnips? The variety is, however!

Marina, and cooked and stewed the soup, and marinated ... in different versions it goes well
As always, try and choose your preferred turnip variety and cooking options. Russian yellow turnips are good on a grater for soup, and pink turnips are good for pickling, stewing with meat, vegetables.
Summer
Admin, such an appetizing soup, and it seemed to me quite dietary (my daughter watches for proper nutrition). In this regard, the question is - can I easily replace meat with chicken? and my cabbage is fresh, so do I put it in the fry?
Admin

Olesya, I will answer with a quote from Wikipedia:
Minestrone (Italian Minestrone, from minestra [soup] + -one [increasing suffix], that is, "big soup", a soup with many ingredients) is an Italian dish, a light soup made from seasonal vegetables, sometimes with the addition of pasta or rice. Minestrone is one of the most common dishes in Italy.

Typically, the traditional recipe calls for the vegetables to be cut, cooked until tender, and then half of them are chopped in a blender to puree, which is then added back to the soup. You can make the minestrone with a sauce such as pesto.

The Italians also have several secrets for making minestrone:

Broth is the most important ingredient in minestrone. In Italian cuisine, vegetable broth is usually used, less often meat. There are frequent cases of using broth, cooked from ham on the bone and pancetta, with the addition of spices and grape wine.
Frying vegetables - only slow and gradual over low heat in olive oil. Italians fry onions, celery, garlic, carrots and fennel. Zucchini and pumpkin are also used. Only such an unhurried technology of cooking vegetables allows you to prepare a rich aromatic minestrone.
Seasonality - Italians use only those vegetables that can be bought on the local market at the moment for cooking minestrone.


We take any meat and vegetables of any season
Summer
Tanya, thank you for such a detailed answer! I'm already cooking in a slow cooker.
vabalas
I'm talking about turnips - I cook soups with it quite often (how can I buy it). It comes across both sweet and bitter like a radish. Its most successful use is cabbage soup with sauerkraut. I cut it into small strips. In mixtures with other vegetables - rice soups. At one time I even froze it for future use. This year - probably, it was not on the market or did not catch my eye.
Thanks for the minestrone!
Admin

vabalas to your health!
Yes, I agree, turnips go very well in cabbage soup, and you don't even think that there are turnips

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