This soup just gets better as you get older.
When making soup, you should cook a big boiler at once. Especially if you make minced meat, sausage or meat soup. These soups just get better when you heat them again.
Chef Risto Mikkola He thinks the reason is in potato. When reheating, the structure of the potato breaks down and at the same time enlarges the soup.
– The taste is just condensed, says Mikkola.
According to Mikkola, the same phenomenon takes place on bean and lentil dishes.
They are popular with Mikkola. He describes the taste of this tomato Papu lentil soup as a deliciously rich and abundant.
In addition, can -bean lenses and bean a finished soup really quickly. The ingredients are ripe so you don’t have to cook for a long time.
Mikkola advises that the first to freeze onions, carrots and celery, then tomato crush, beans and lenses. Before pouring into a saucepan, you need to do more than open cans or packages and rinse.
So you don’t have to cook can beans and lenses anymore, and you can eat directly from the jar. But at this point you have to be careful. Especially for sensitive stomachs, it is advisable to rinse them well so that the carbohydrates that have dissolved in the water and causing stomach problems during storage will not end up on the table.
– I recommend rinsing for beans because they may have a jar -like taste. After all, they have been in the same, slightly slimy broth, says Mikkola.
In addition to ease, beans are healthy and inexpensive. They include, among other things, B-B-vitamins, iron, fiber, calcium, carbohydrates and high protein. There is a large selection of pre -cooked beans.
If you want to pinch the price, buy raw beans. Remember, however, that they should be soaked overnight and boiled in plenty of water.
Different beans can safely be combined with the same food, even though they taste a little different and have a little different structure. It is not so naked if you replace the bean variety in the recipe. The same goes for most lens dishes.
If you do not want to bake bread, the bread bought from the store is doing quite well. Cheese bread adds more nutrition to the dose.
Tomato-bean soup
2 onions, chopped
5 garlic cloves, chopped
2 carrots, sliced
2 celends, slipped
0.5 dl of olive oil
100 g of tomato puree
1 prk (400 g) of tomato crumbs
2 l vegetable broth
1 prk (230 g) black canned beans, drained
1 prk (230 g) white canned beans, drained
1 prk (230 g) red canned lenses, drained
1 prk (230 g) green canned lenses, drained
200 g of yellow cherry tomatoes, sliced
200 g of red cherry tomatoes, sliced
1 PNT leaf parsley, chopped
0.25 pnt thyme, chopped
1 PNT chives, chopped
salt
pepper
sugar
1. Place the pan on the stove, add the olive oil and heat slightly.
2. Add garlic, carrot, onion and celery. Sauté on low heat for 5 minutes. Add the tomato puree and fry for another 5 minutes.
3. Add tomato crush, vegetable broth and cook for 20 minutes. Add the beans and lenses, cook for 10 minutes.
4. Add the remaining ingredients. Boil.
Lemon metal
400 g of sour cream
1 lemon shell and juice
salt
pepper
1. Foam the sour cream, lemon zest and juice and spices.
Cheesecake
500 g of wheat flour
375 g of cold water
5 g dry yeast
15 g of salt
1. Mix all ingredients in a bowl, place the foil on and let the night in the refrigerator.
2. Pour the dough on the table. Shape two oblong breads.
3. Raise a few hours. Bake at 220 degrees for 30-40 minutes.
Cheese bread
8 slices of bread
100 g of emmental cheese, grated
2 garlic candles, grated
0.25 pnt thyme chopped
1. Mix the cheese, garlic and thyme. Put the mixture on the bread. Roast at 200 degrees for 10 minutes.