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Bread (2) Cakes (28) Casseroles (7) Christmas (17) Cookies (11) Cuisines of nations (34) Desserts (3) Diets (2) Dishes flour (8) Dishes with mushrooms (3) Drinks (2) Easter (11) Eggs in the lead role (0) Fishes (1) For kids (5) Grilled (0) Homemade sweets (1) Meat (16) Meatless (24) Pasta in a leading role (2) Prepared (1) Recipes for the lazy (6) Rice and cereal (2) Salads (9) Sauces and dips (1) Seafood (0) Snacks (3) Soups (12) Steaming and steam cooker (0) Vegetables (4) With the pressure cooker (0)
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Difficulty level
Very easy
Ingredients:
2 puszki kukurydzy
2 spore marchewki
2 pietruszki
seler
cebula
2 ząbki czosnku
1 serek topiony smietankowy
1-2 łyżki smietany
3 kostki rosołowe cielece
sól, pieprz, listek laurowy, 4 ziarenka ziela angielskiego, magi
Prepare instructions:
Kukurydzę odsaczyć z zalewy, zmielić w maszynce do miesa, na najdrobniejszym sitku, zalać woda. Marchew, pietruszkę, seler, cebule, czosnek obrać i pokroić w kostke (czosnek przepuścić przez praske). Warzywa dodać do garnka, doprawić, wkruszyć kostki rosołowe, gotowac na wolnym ogniu. Serek rozdrobnić, dodac do zupy, poczekać az się rozpuści. Zupę zabielić śmietaną, w razie potrzeby doprawić do smaku.
View all comments (2)
Write comment
Mala Bu (2011-12-19 16:18)
A tego serka topionego to dokładnie ile???? chodzi mi o gramature.
Kolorowa75 (2011-12-19 18:10)
100 gram
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