Vegetable chowder with red lentils (Povrtna corba sa crvenim socivom)

For hypothyroidism.

Warm and nutritious broth rich in fiber, vegetable proteins, vitamins and minerals. Red lentils cook quickly and give the broth a pleasant thickness, making it an excellent choice as a light appetizer with the main meal.

Tags: for hypothyroidism, gluten-free, high-protein broth, high-fiber, plant-based protein, light appetizer.

Preparation time: 25 minutes.

Cooking time: 35 minutes.

Total time: 1 hour.

Difficulty level: easy to medium.

Ingredients (4 servings): 2 carrots, 1 small celery root, 1 small parsnip root, 1 small onion, 80 g of red lentils, 1 tablespoon of olive oil, 1.2 L of water, 2 tablespoons of fresh parsley leaves (finely chopped), a pinch of salt, a pinch of pepper.

Preparation:

1. Prepare lentils - steps 1 and 2 in the recipe How to cook red lentils?

2. Clean and finely chop the carrot, celery, parsnip and onion.

Corba od zelja (Chowder with collard greens)

Sastojci: 250 g zelja, 80 g praziluka, 100 g šargarepe, 80 g korena peršuna, 30 g korena celera, 200 g krompira, ½ kasicice vegete, 1.5 L vode, 200 ml pavlake za kuvanje, 100 ml ulja.

Priprema:

1. Ocistite zelje I iseci na trakice. Praziluk ocistite I sitno iseckajte. Šargarepu, koren peršuna i koren celera oljustiti i krupno narendati. Krompir oljustiti i iseckati na kockice.

2. Ulje sipati u dublju šerpu i staviti da se zagreje. Smanjiti temperaturu na srednju (3).

Corba od prosa (Millet chowder)

Sastojci: 60 g prosa, ½ korena paškanata, 50 g korena celera, 1 manja glavica crnog luka, 1 velika sargarepa ili 2 manje, 1 kasika maslinovog ulja, ½ kašičice belog luka u granulama, sremuš (zeleni deo) list peršuna (sitno seckanog).

Priprema:

1. Potopiti proso u vodi na 8 sati. Isprati u nekoliko voda. Ocediti.

2. Oljustiti povrce. Koren paškanata i koren celera iseci na vece komade. Šargarepu iseci na kolutove. Sremus oprati I iseckati.

Pileci temeljac sa povrcem (Chicken stock with vegetables)

Sastojci: 1 batak sa karabatkom + 3 krilca, ½ glavice manjeg crnog luka, 2 šalot luka, zeleno bilje - 2 grancice lista timijana (svezeg), zeleni deo jednog praziluka, saka listova krbuljice (sveze) ili lista persuna (svezeg), 2 lista lovora (suvog), 2 stabljike celera, 2 šargarepe, 1 paškanat, 1 koren persuna, 2 L vode.

Priprema:

1. Svo povrće oprati, očistiti i/ili oljuštiti i iseckati na krupnije komade.

2. Zagrejati ulje i prodinstati povrće za temeljac, ne više od 2 min.

Curetina sa pireom od krompira i celera (Turkey with potato and celery puree)

Sastojci: 600 g ćurećeg belog mesa, za marinadu - 10 kašika maslinovog ulja, 3 kašike meda, 1 kasicica mlevenog djumbira, 2 kašike kore pomorandže (rendana), 80ml soka od pomorandže (sveze cedjenog), 4 kašike jabukovog sirćeta, 4 čena belog luka, 1 kasicice timijana (suvog), 1 kasicica ruzmarina (suvog), 1 kasicica bosiljka (suvog), za pire - 8 krompira, 1 koren celera, 2 kašike gi putera, 125ml bademovog mleka.

Priprema:

1. Pomesati sastojke za marinadu. Stàviti curece meso i lepo ga obloziti sa svih strana marinadom. 

2. Staviti u frizider na 4 sata a moze i preko noci.

Riblja corba od skarpine (Fish stew made of carp)

Sastojci: 600 g skarpine (ociscene), 150g pirinca (skuvanog), 4 sargarepe, 2 glavice crnog luka, 1 koren paskanata, 1 paradajz, 1 koren celera, 2 kašike maslinovog ulja, list lovora, biber, 1 kasika mediteranskog zacina i 2 kasike lista persuna (seckanog).

Priprema:

1. Sargarepu, koren paskanata i celera oljustiti i iseckati na sitno. Crni luk oljustiti i iseckati na kocke. Paradajz oljustiti i isecite na cetvrtine. 

Priprema zeleni za corbu (Homemade seasoning for stews, soups)

Sastojci: 2 kg sargarepe, 1 kg persunovog korena, 1 kg kelerabe, 2-3 glavice crnog luka, 5 cena belog luka, 3-4 struka praziluka, 1 kg korena celera, 1 kg kelja,  1 kg karfiola, 2 vezice lista celera, 2 vezice lista persuna,  i po 150g suvih pecuraka na svaki kilogram mlevene mase, 800 g soli.

Priprema:

1) Navedeno povrce operite, ocistite od kore pa sameljite na masini za meso.

2) U pleh staviti papir za pecenje, sipati samleveno povrce, jedan red i staviti u rernu da se susi na najmanju temperaturu.

3) Sve dobro posolite i drvenom cistom varjacom promesajte.

Sendvic sa salatom od crnog pasulja (Sandwich with black bean salad)

Rucak

Sastojci: 6 parceta razanog hleba, 3x 55g crnog pasulja + 3x 1/2 sargarepe + 3x komad korena celera, 3x 1/2 korena persuna, 3x 1 kasika vegan manjoneza, 3x 1/2 kasicice mediteranskog zacina, 3x prstohvat soli, 3x 1 kasicica soka od limete ili limuna, 3 paradajza, 3x saka zelene salate (seckane).

Priprema:

1) Pasulj potopiti u vodu i ostaviti preko noci. Ocediti i isprati. Ocediti. Paradajz oljustiti i iseci na kolutove. Salatu oprati i iseckati na trake. Sargarepu, koren celera i koren paskanata oljustiti. Sargarepu i koren persuna iseci na kockice.

2) U serpu staviti pasulj, sipati vodu da predje preko pasulja (otprilike 5 cm) i dodati ocisceno povrce. Kuvati na srednjoj temperaturi (4) 2 sata povremeno dolivajuci vodu. Ocediti od tecnosti. Izvaditi koren celera.

Corba od kelerabe i tikvica (Kohlrabi and zucchini chowder)

Sastojci: 2 kelerabe, 2 tikvice, 2 krompira, 2 komada celera oko 3cm, 1 crni luk, 2 cena brelog luka, 2 kasike sveze mirodjije ili 2 kasicice suve, 4 kasike maslinovog ulja.

Priprema:

1) Koren kelerabe oljustiti i iseci na kocke, a listovima iseci drske kao kod blitve. Tikvice i krompir oljustiti i iseci na kocke. Crni i beli luk oljustiti i sitno iseckati. Celer oljustiti i ostaviti u komadu. Mirodjiju sitno iseckati.

2) U serpi na ulju kad se zagreje proprziti crni i beli luk. Dodati kelerabu, tikvice, krompir i celer i na srednjoj tempearuti prziti oko 8 minuta. Dodati vodu i kuvati oko 30 minuta.

Salata od pileceg mesa, paradajza i celera (Chicken breasts, tomato and celery salad)

Sastojci: 400g pileceg belog mesa, 3 paradajza, 1 komad korena celera, maslinovo ulje za przenje mesa, za preliv - sok od pola svezeg limuna, 5 kasika maslinovog ulja, morska ili himalajska so.

Priprema:

1. Pilece belo meso istanjiti cekicem za meso. Paradajz oljustiti, ocistiti i iseci na kocke. Koren celera oljustiti i izrendati (na krupno).

2. Pilece belo meso premazati maslinovim uljem i prziti u tiganju sa obe strane. Staviti na papirni ubrus da upije visak ulja. Iseckati na kocke.

Salata od kupusa, celera i sargarepe (Cabbage, celery and carrot salad)

Sastojci: 200g kupusa (svezeg, rendanog), 150-200g sargarepe, 100-150g korena celera, 100ml majoneza, 180g kisele pavlake.

Priprema:

1) Sargarepu i koren celera oprati, oljustiti i izrendati na krupno.

2) U ciniji pomesati kupus, sargarepu i koren celera. Dodati majonez i kiselu pavlaku i promesati da se sve sjedini. 

Kokosija supa (Chicken soup)

Sastojci: 1kg kokošijeg ili cureceg mesa, 1,5L vode, 2 sargarepe, 1 koren paskanata, 1 koren persuna, 1/4 korena celera, so.

Priprema:

1) Kokosku i curku staviti u lonac, naliti vodom, posoliti i pustiti da provri.

2) Ocistiti sargarepu, paskanat, persun i celer. Iseci na 2,5cm duzine. Dodati u lonac. Kuvati dok meso ne omeksa.

Juneca salata (Beef salad)

Sastojci: 500g juneceg mesa (od plecke), 1 koren celera, 1 koren paskanata, 1 koren persuna, 2 sargarepe, 2 glavice crnog luka, 1 lovorov list, so, biber, za preliv - 200g majoneza, 300ml kisele pavlake, 200g kiselih krastavcica, 40g senfa, 2 kasike persunovog lista (sitno seckanog).

Priprema:

1) Meso iseckati na kocke. Koren celera, koren paskanata, koren persuna, sargarepu i crni luk oljustiti i sitno iseckati. Kisele krastavcice sitno iseckati.

2) U serpu naliti hladnu vodu, staviti meso i povrce, lovorov list i biber i kuvati. Izvaditi lovorov list. Ocediti.

Prokelj sa dimljenom slaninom (Brussel sprouts with smoked bacon)

Sastojci: 500g prokelja, 200g dimljene slanine, 1 glavica crnog luka, 2 cena belog luka, 200ml kisele pavlake, 2 sargarepe, 1 koren persuna, komad korena celera, so.

Priprema:
1) Ocistiti prokelj i iseci na pola. Crni i beli luk oljustiti i sitno iseckati. Slaninu iseckati na kocke. Sargarepu, koren persuna i koren celera oljustiti. Sargarepu i koren persuna isckati na kocke.
2) Na malo ulja propržiti crni i beli luk. Dodati slaninu i proprziti dok se slanina ne istopi. 
3) Dodati sargarepu, koren persuna i koren celera, prokelj i malo vode, poklopiti i prodinstati. Skloniti poklopac da voda ispari. Posoliti po ukusu. Izvaditi koren celera. Na kraju dodati kiselu pavlaku.

Ingredients: 500g brussel sprouts, 200g smoked bacon, 1 onion, 2 cloves of garlic, 200ml sour cream, 2 carrots, 1 parsley root, a piece of celery root, oil, salt.

Preparation:
1) Clean the brussel sprouts and cut in half. Peel the onion and garlic and finely chop. Chop the bacon into cubes. Peel the carrot, the parsley root and the celery root. Cut the carrot and the parsley root into cubes.
2) Fry the onion and garlic in a little oil. Add the bacon and saute until the bacon has melted.

3) Add the carrot, the parsley root and the celery root, the brussel sprouts and some water, cover and cook. Remove the lid to allow the water to evaporate. Salt to taste. Remove the celery root. Finally add the sour cream. Mix well.

Domaca pasteta od paradajza (Homemade tomato pate)

Sastojci: 5 kg paradajza, 250g crnog luka, pola glavice belog luka, 3 sargarepe, 3 korena persuna, ¼ korena celera, pola veze lista persuna, 25g soli.

Priprema:
1) Paradajz oljustiti. Crni I beli luk oljustiti I sitno iseckati. Sargarepu I koren persuna oljustiti I iseckati na kocke. Koren celera oljustiti I iseci na vece komade. 
2) Staviti sve u serpu I kuvati dok ne se povrce ne skuva. 
3) Zatim propasirati sve osim korena celera koji treba izvaditi iz serpe. Kuvati dok sve ne postane gusto.
4) Sipati u oprane I ciste tegle. Zaviti tegle u ciste kuhinjske krpe I kuvati u serpi oko 20 minuta. Ostaviti da se ohladi.
5) Kada se tegle ohladi cuvati na suvo, tamno I hladno mesto.

Ingredients: 5 kg of tomatoes, 250g of onion, half a head of garlic, 3 carrots, 3 parsley roots, 1/4 celery root, half a bunch of parsley leaf, 25g salt.

Preparation:
1) Peel tomatoes. Peel onions and garlic and chop. Peel the carrot and parsley root and chop it. Peel the celery root and cut into larger pieces.
2) Put everything in the pot and cook until the vegetables are cooked (soft).
3) Then mash all but the celery root. Remove celery root from pot. Cook until everything is thick.
4) Pour into washed and clean jars. Wrap jars in clean kitchen towels and cook in pot for about 20 minutes. Allow to cool.
5) When the jars are cooled, store in a dry, dark and cool place.

Corba sa tunom i zacinima (Chowder with tuna and spices)

Sastojci: 1 konzerva tune, 150ml pasiranog paradajz pirea,  koren celera (oko 2.5 cm), 3 sargarepe, 1 koren persuna, 1/3 kocke za supu, prstohvat djumbira u prahu, 1 kasicica suvog persuna, 1 kasicica suvog origana, 2 lista suvog lovora, sveze persun (sitno seckan), 1 kasika margarina.

Priprema:

1. Ocediti tunu. Oljustiti koren celera, sargarepu i koren persuna. Sargarepu i koren persuna iseci na krupno.
2.  U serpi na srednje-niskoj (3) ili niskoj (2) temperaturi, otopiti margarin sa kockom za supu. Dodati suvi persun, origano  i djumbir. Konstantno mesati da zacini ne izgore. Skloniti sa sporeta.
3. Dodati tunu, paradajz pire, listove lovora, naliti sa malo vode i kuvati na srednjoj temperaturi (4) oko 20 minuta. Zatim dodati koren celera, sargarepu i koren persuna i kuvati jos 20 minuta. 
4. Dodati svez persun i toplu vodu i pustiti da prokljuca. Izvaditi koren celera i baciti.

Ingredients: 1 canned tuna, 150ml pasteurized tomato puree, celery root (about 2.5cm), 3 carrots, 1 parsley root, 1/3 bouillon cube, pinch of powdered ginger, 1 tsp of dry parsley,  1 tsp of dry oregano, 2 dry bay leaves, fresh parsley (finely chopped), 1 tablespoon of margarine or butter.

Preparation:

1. Drain the tuna. Peel celery root, carrots and parsley root. Dice carrots and parsley root.
2. In a pot, over medium-low (3) or low(2) temperature, melt the margarine with the bouillon cube. Add parsley, oregano and ginger. Stir constantly (you don't want spices to burn). Remove from stove.
3. Add the tuna, tomato puree, bay leaves, pour with little water and cook at medium temperature (4) for about 20 minutes. Then add the celery root, carrots and parsley root and cook for another 20 minutes.

4. Add fresh parsley and warm water and let it boil. Remove from stove and remove the celery root and discard.

Kuvana boranija bez mesa (Cooked green beans without meat)

Sastojci: 250-300g boranije (sveze ili smrznute), 2 sargarepe, 2 korena persuna, 1 komad korena celera, 2 kasike persunovog lista (sitno seckanog), 1/4 kasicice mirodjije, 1/4 kasicice majcine dusice, prstohvat djumbira (u prahu), so ili vegeta ili 1/2 kocke za supu, 600ml vruce vode.

Priprema:

1. Sveza boranija - oprati i ocistiti. Smrznuta boranija - odmrznuti ili ne. Sargarepu, koren persuna i koren celera oljustiti i sitno iseckati.
2. U serpu staviti boraniju, naliti vodom (da prekrije boraniju) i pustiti da prokljuca.
3. Smanjiti na srednju temperaturu, dodati sargarepu, koren persuna i celera i kuvati do 1 sata. Za vreme kuvanja ako je potrebno doliti vrucu vodu.
4. 10 minuta pred kraj kuvanja dodati so ili vegetu po ukusu. Ja sam dodala samo pola kocke za supu. Dodati mirodjiju, majcinu dusicu i djumbir. Promesati.
5. 5 minuta pred kraj kuvanja dodati persunov list.

Ingredients: 250-300g green beans (fresh or frozen), 2 carrots, 2 parsley root, 1 piece of celery root, 2 tablespoons parsley leaf (finely chopped), 1/4 tsp dill, 1/4 teaspoon Breckland thyme, a pinch of ginger (powder), salt or vegetable seasoning or 1/2 bouillon cube, 600ml of hot water.

Preparation:

1. Fresh green beans - wash and clean. Frozen green beans - thawed or not. Carrots, parsley root and celery root peel and finely chop.


2. In pot, put the green beans, pour water (to cover the green beans) and let it boil.


3. Reduce to medium temperature, add carrots, parsley and celery root and cook for up to 1 hour. During the cooking if necessary add hot water.

4. 10 minutes before end of cooking add salt or vegetable seasoning to taste. I've added only half a bouillon cube. Add dill, Breckland thyme and ginger. Stir.

5. 5 minutes before end of cooking add the parsley.

Krem supa od sargarepe (Creamy carrot soup)

Sastojci: 4-5 sargarepa, 1 manji koren persuna, manji komad korena celera, 1 krompir, 1 manja glavica crnog luka, 1 komad djumbira (oko 2cm), 2 kasike svezeg persuna (sitni iseckanog) ili 2 kasicice suvog, 2 kasike ulja, morska ili himalajska so.

Priprema:

1) Sargarepu, koren persuna, koren celera, krompir, crni luk i djumbir oljustiti. Crni luk sitno iseckati. Djumbir narendati na sitno. Sargarepu iseci na kolutove, koren persuna i koren celera iseci na kockice, a kompir na kocke.
2) U serpu, zagrejati ulje, na srednjoj temperaturi, pa dodati crni luk i malo proprziti. Dodati ostalo povrce i prziti nekoliko minuta, povremeno mesajuci.
3) Naliti vodom i kuvati dok povrce ne omeksa.
4) Stapnim mikserom ispasirati povrce. 
5) Vratiti u serpu, posoliti po ukusu i pustiti da prokljuca. Posuti persunom.

Ingredients: 4-5 carrots, 1 small root of parsley, a small piece of celery root, 1 potato, 1 small onion, 1 piece of ginger (about 2 cm), 2 tablespoons fresh parsley (finely chopped) or 2 teaspoons dried, 2 tablespoons oil, sea or Himalayan salt.

Preparation:

1) Peel carrots, parsley root, celery root, potato, onion and ginger. Finely chop onion. Grate ginger (microplane grater). Carrots cut into slices, parsley root and celery root cut into small cubes and potato into cubes.
2) In pot, heat the oil over medium heat and add the onion and fry a little. Add other vegetables and fry a few minutes, stirring occasionally.
3) Add the water and cook until vegetables are tender.
4) With hand mixer mash vegetables.

5) Return to the pot, add salt to taste and let it boil. Sprinkle with parsley.

Sarmice od zelja (Stuffed greens)

Sastojci: 20 listova zelja, 1 kasika sirceta, prstohvat soli, 500g mlevenog mesa, 1 veca sargarepa ili 2 manje, 1 manja glavica crnog luka, 1-2 cena belog luka, 1/4 korena celera, 80g pirinca, so, biber, maslinovo ulje, vrela voda i 2 kasike sitno seckanog persuna.

Priprema:

1. Listove zelja operite i stavite u dublju serpu. Prelijte vrelom vodom, dodajte sirce i so. Poklopite i ostavite 5 minuta .
2. Pirinac prelijte vrelom vodom i ostavite sa strane. Procediti.
3. Crni i beli luk, sargarepu i koren celera oljustiti i sitno iseckati. 
4. Na ulju proprziti crni luk, na srednjoj vatri. Dodati sargarepu i koren celera. Promesati i prziti jos nekoliko minuta.
5. Dodati meso i malo vrele vode. Dinstati uz povremeno mesanje i dodavanje vode dok meso ne bude kuvano do pola.
6. Dodati pirinac i beli luk i kuvati jos nekoliko minuta. Skloniti sa sporeta.
7. Posoliti i pobiberiti po ukusu. Dodati persun i promesati.
8. Omeksalim listovima zelja uklonite zadebljane peteljke. 
9. Na nalicje stavite jednu kasiku fila. Preklopite levu i desnu stranu lista ka sredini pa uvite sarmicu. Ponovite korak 9 dok ne utrosite sav fil i listove zelja,
10. Vatrostalnu ciniju blago namazti uljem. Staviti 2 lista na dno cinije. Sarmice redjati u ciniju. Pokriti sarmice sa 2-3 lista zelja. Sipati toliko vode da ostane oko 1 cm sarmica bez vode. Pokriti folijom i poklopiti.
11. U prethodno zagrejanoj rerni na 180 stepeni C, peci sarmice oko 40-45 minuta. 
12. Posluziti uz kiselo mleko.

Ingredients: 20 sheets of greens, 1 tablespoon vinegar, pinch of salt, 500g minced meat, 1 bigger carrot or 2 smaller, 1 small onion, 1-2 cloves garlic, 1/4 celery root, 80g rice, salt, pepper, olive oil, hot water and 2 tablespoons finely chopped parsley.

Preparation:

1. Greens leaves wash and place in a deep pot. Pour the boiling water, add vinegar and salt. Cover and leave for 5 minutes.
2. Pour boiling water over rice and set aside. Strain.
3, Peel onion, garlic, carrot(s) and celery root and finely chop.
4. In the oil, over medium haet, fry onion. Add carrot(s) and celery. Stir and fry for a few minutes.
5. Add the meat and a little boiling water. Cook, stirring occasionally and adding water until the meat is cooked halfway.
6. Add the rice and garlic and cook for a few minutes. Remove from stove.
7. Add salt and pepper to taste. Add parsley and stir.
8. Remove thickened stems from softened greens leaves,.
9. On the reverse side put one tablespoon of filling. Fold the left and right side of the leaf to the middle and wrap. Repeat step 9 until you have used up the filling and greens,
10. Oven proof baking dish smear lightly with oil. Put 2 leaves at the bottom. Arrange stuffed rolls in baking dish. Cover the rolls with 2-3 leaves of greens. Pour enough water to remain around 1 cm rolls without water. Cover with foil and cover with the lid.
11. In the pre-heated oven at 180 degrees C, bake rolls around 40-45 minutes.
12. Serve with sour milk.

Salata od celera protiv visokog krvnog pritiska (Celery salad for high blood pressure)

Sastojci: 1 srednji koren celera, 1 sargarepa, pola kisele jabuke, 1 kasika maslinovog ulja, sok od jednog limuna, 1-2 kasike persunovog lista (sitno sekcanog).

Priprema:

1) Oljustiti koren celera, sargarepu i jabuku.
2) Izrendati koren celera, sargarepu i jabuku. Pomesati.
3) Preliti maslinovim uljem, sokom od limuna i posuti persunovim listom. Promesati i sluziti.

Ingredients: 1 medium celery root, 1 carrot, half sour apple, 1 tablespoon of olive oil, juice of one lemon, 1-2 tablespoons parsley leaf (finely chopped).

Preparation:

1) Peel the root of celery, carrot and apple.
2) Grate the root of celery, carrot and apple. Mix.

3) Pour the olive oil, lemon juice and sprinkle with parsley. Stir and serve.