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.

Kuvana curetina osnovni recept (Cooked turkey basic recipe)

Cureca supa je dobra za creva (olakšava varenje), stomak (umiruje i hrani), pluća (vlaži i podržava disanje) i imunitet (jača odbrane organizma).

Sastojci (2 porcije): 400 g ćurećeg filea, 1,3 litre vode, 1 šargarepa, pola korena paškanata, mali komad celera (2.5 cm/1 inc), prstohvat soli, 1 kašičica maslinovog ulja (opciono).

Priprema:

0. Oljustiti koren paskanata, koren celera i šargarepu. Iseci na kocke ili kolutove. Komad celera ne seći.

1. Ćureće meso staviti u vodu.

2. Kuvati do ključanja na visokoj temperaturi (6) i skidati penu.

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.

Juneca supa (Beef soup)

Sastojci: 300 g junece meso rozbratna, 2 šargarepe, ½ korena paskanata, ½ korena peršuna, ½ glavice crnog luka, 1 čen belog luka, ½ kasicice vegete ili ½ kocke za supu, 2 kasike peršunovog lista, 1.5 L vode (ili po potrebi).

Priprema:

0. Junecu rozbratnu iseci na tanke snicle ili tako kupiti. 

1. U serpu staviti junece meso i naliti vodu, pa dodati vegetu. Staviti da provri pa smanjiti na srednju temperaturu (4) I ostaviti da krčka 1 sat.

2. Očistiti šargarepu, peršun i paškanat, crni luk i beli luk. Sve osim belog luka iseci na sitnije komade.

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.

Salata od jecma i leblebija s povrcem (Barley and chickpea salad with vegetables)

Sastojci: 200g jecam zrna (gersla), 200g leblebija (sirovih), 5 sargarepa, 2 paskanata, komad korena celera, 1 crni luk, 250g kuvane leblebije, ½ glavice brokolija, ½ glavice karfiola, preliv za povrce i leblebije.

Priprema:

1. Potopite leblebije u vodu i ostavite da stoji 12h. Posle 6h promenite vodu. Mozete cuvati u frizideru. Isprati i ocediti. Potopiti gerslu (jecam zrno) u vodu i ostaviti 8h. Isprati u 2 do 3 vode i ocediti. Oljustiti sargarepu, crni luk, paskanat i celer i iseci na kolutove ili kockice. Pripremiti brokoli i karfiol.

2. U serpu sipati 800 ml vode i kad prokljuca smanjiti na srednju temperaturu (4), dodati gerslu i kuvati od 45 do 60 minuta dok se zrna otvore. Ako je voda isparila  dodati jos vode.

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. 

Krem supa od brokolija i karfiola (Broccoli and cauliflower cream soup)

UN dijeta - proteinski dan.

Sastojci: oko 500g karfiola, oko 500g brokolija, 250ml pavlake za kuvanje, 1/2 praziluka (i zeleni i beli deo), 2-3 cena belog luka, 1 sargarepa, 1 koren pesuna, 1 koren paskanata, 2 kasike maslinovog ulja, 1/2 kasicice vegete, 1/2 kasicice mediteranskog zacina.

Priprema:

1) Pripremiti karfiol i brokoli. Praziluk oprati, ocistiti i sitno iseckati. Beli luk oljustiti i sitno iseckati. Koren persuna i paskanata i sargarepu oprati, oljustiti, oprati i iseci na kolutove.

2) U serpu, na maslinovom ulju, na srednje-niskoj temperaturi (3) proprziti beli luk dok ne pusti miris. Dodati praziluk i prziti nekoliko minuta dok ne omeksa. Dodati sargarepu, koren persuna i paskanata i prziti jos minut-dva povremeno mesajuci. Dodati vegetu i mediteranski zacin i promesati.

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.

Stapici lososa sa grilovanim povrcem (Grilled salmon sticks with grilled vegetables)

Sastojci: 500g lososa (fileti), 60g brasna, 1 jaje, 60g prezli, 5 komada crvenog krompira, 1+2 kasike maslinovog ulja, 2 korena paskanata ili persuna, 4 sargarepe, 1/2 kasicice suvog persuna, 1/2 kasicice suvog celera. 

Priprema:
1) Krompir, paskanat ili persun oljustiti i iseci na stapice.
2) U pleh na papir za pecenje poredjati krompir i poprskati kaskom maslinovog ulja. 

Bela pileca corba (White chicken chowder)

Sastojci: 400g pileceg mesa, 2 sargarepe, 1 koren persuna, 1 koren persuna, 1 krompir, 1 komad korena celera, 150g kisele pavlake, vegeta, 2 kasike sitno seckanog lista persuna, 1 kasika soka od limuna.

Priprema:
3) Dodati ocedjen krompir i sipati oko 250ml vode i krckati jos oko pola sata. Dodati persun i jos 200ml vode. Pojacati temperaturu i ostaviti da prokljuca.
4) Dodati kiselu pavlaku i promesati. 

Ingredients: 400g chicken white meat or chicken breasts, 2 carrots, 1 parsnip root, 1 parsley root, 1 potato, 1 piece of celery root, 150g sour cream, vegetable seasoning, 2 tablespoons of finely chopped parsley, 1 tablespoon of lemon juice.

Preparation:
1) Peel potatoes, carrots, parsnip, parsley and celery roots. Dice potato. carrots, parsnip and parsley roots cut in small cubes. Chcicken meat cut also in cubes. Leave celery in a piece. Leave potatoes in cold water.
2) Add the vegetable seasoning to taste and add 300ml of water and leave to boil, then lower to medium temperature (4). Add carrots, parsnip, parsley and celery roots and chicken and add water to cover the ingredients. Simmer for about half an hour.
3) Add drained potatoes and pour about 250ml of water and simmer for about half an hour. Add parsley leaves and 200ml of water. Put the temperature on high and let it boil.

4) Add sour cream and combine well.

Krem corba od korenastog povrca (Creamy chowder from vegetable roots)

Sastojci: 2 sargarepe, 2 krompira, 1 paskanat, 2 kasike svezeg persuna (sitno iseckanog) ili 2 kasicice suvog, morska ili himalajska so po ukusu.

Priprema:

1) Sargarepu, paskanat i krompir oljustite. Sargarepu iseci na kolutove, a paskanat i krompir na kocke.
2) U serpu, sipati vodu i pustiti da prokljuca.
3) Dodati povrce i kuvati dok ne omeksa.
4) Stapnim mikserom ispasirati povrce zajedno sa vodom u kojoj se kuvalo. 
5) Dodati so po ukusu i vratit na ringlu da prokljuca. Posuti sa persunom.

Ingredients: 2 carrots, 2 potatoes, 1 parsnip, 2 tablespoons fresh parsley (finely chopped) or 2 teaspoons of dried, sea or Himalayan salt to taste.

Preparation:

1) Peel carrots, parsnip and potatoes. Carrots cut into slices, parsnip and potatoes into cubes.
2) In a saucepan, pour water and let it boil.
3) Add the vegetables and cook until tender.
4) With hand mixer mash vegetables with water in which was cooked.

5) Add salt to taste and return to the stove to boil. Sprinkle with parsley

Bela jagnjeca corba (White lamb chowder)

Sastojci: 600g jagnjetine, 4 sargarepe, 2 glavice crnog luka, 3 kasike ulja, 1 koren celera, 1 paskanat, 2 zumanceta, 70ml kisele pavlake.

Priprema:
1) Crni luk oljustiti i sitno iseckati. Sargarepu, koren celera i paskanat oljustiti i iseci na trake.
2) Na ulju proprziti crni luk. Dodati sargarepu, koren celera, paskanat i jagnjece meso i prziti oko 10 minuta. Naliti vodom i kuvati.
3) Kad je povrce skuvano, dodati umucena zumanca sa kiselom pavlakom.

Predlog: mozete napraviti Jagnjecu corbu od povrca

Ingredients: 600g lamb, 4 carrots, 2 onions, 3 tablespoons oil, 1 celery root, 1 parsnip, 2 egg yolks, 70ml sour cream.

Preparation:
1) Peel onions and finely chop. Peel carrots, celery root and parsnip and cut into strips.
2) In oil fry onions. Add carrots, celery root, parsnip and lamb meat and fry for about 10 minutes. Add the water and cook.
3) When the vegetables are cooked, add beaten egg yolks with sour cream.

Suggestion: you can make Vegetable lamb chowder

Corba od paskanata (Parsnip chowder)

Sastojci: 150g paskanata (koren), 70g praziluka, 80g ovsenih pahuljica, 1 kasicica ruzmarina (svezeg, sitno seckanog), 1 manji koren persuna, 1/4 korena celera, 1,5 L vode + tople vode po potrebi.

Priprema:
1) Paskanat, koren persuna i celera oljustiti. Paskanat iscekati na kocke, a koren persuna, celera i praziluk sitno iseckati.
2) U serpu sipati 1 L vode, dodati paskanata i kuvati na srednjoj temperaturi. Po potrebi dolivati vodu dok se paskanat ne skuva.
3) Procediti paskanat, pa izgnjeciti i vratiti u serpu.
4) Pred kraj kuvanja dodati praziluk, ovsene pahuljice, koren persuna i celera i ruzmarin.


Ingredients: 150g parsnip (root), 70g leeks, 80g oat flakes, 1 teaspoon rosemary (fresh, finely chopped), 1 small parsley root, 1/4 celery root, 1.5 L of water + hot water as needed.

Preparation:
1) Peel parsnip, celery and parsley root. Parsnip chop into cubes and parsley and celery root, and leeks chop finely .
2) In pot, pour 1 liter of water, add the parsnip and cook on medium heat. Add ​​warm water as needed until the parsnip is done.
3) Drain parsnip, squeeze and return into the pot.
4) At the end of cooking, add the leeks, oat flakes, parsley and celery root, and rosemary.

Punjene kelerabe (Stuffed kohlrabi)

Sastojci: 1 kg manjih keleraba, 60g sojinih ljuspica, 100ml ulja, 2 sargarepe, 1 krompir, 2 paradajza, 1 paskanat, 1 persunov koren, 3 glavice crnog luka, so, vegeta, aleva paprika.

Priprema:
1) Potopiti sojine ljuspice u kiselu vodu i ostaviti da nabubre.
2) Povrce oljustiti. Sitno iseckati crni luk; izrendati sargarepu, pastrnak i persunov koren; krompir i paradajz iseci na kolutove.

Corba od tikvica (Zucchini chowder)

Sastojci: 1 srednja tikvica, 2-3 glavice crnog luka, 1 sargarepa, 1 koren persuna, 1 paskanat, 1 celerov koren, 1 paprika babura, 500ml soka od paradajza, so, vegeta, secer, persunovo i celerovo lisce.

Priprema:
1) Oljustiti tikvicu i ukloniti seme, pa iseci na kockice. Luk, koren persuna, pastrnak, celerov koren i papriku iseckati na kockice, a sargarepu na krugove.
2) Na malo vode dinstati luk, pa dodati svo povrce, naliti sa malo vode (da prekrije povrce).
3) Dodati so, vegetu i malo secera, pa kuvati dok povrce ne omeksa.
4) Tada dodati tikvice i persunovo i celerovo lisce, naliti paradajz sokom i do kraja kuvati na umerenoj temperaturi.

Ingredients: 1 medium zucchini, 2-3 onions, 1 carrot, 1 parsley root, 1 parsnip, 1 celery root, 1 bell pepper, 500ml tomato juice, salt, vegetable seasoning, sugar, parsley and celery leaves.

Preparation:
1) Peel the zucchini and remove seeds; cut into cubes. Onions, parsley root, parsnip, celery root and peppers cut into cubes, and carrot in circles.
2) Saute onion in small amount of water, then add all the vegetables, pour with a little water (to cover the vegetables).
3) Add salt, vegetable seasoning and a little sugar, and cook until vegetables are tender.
4) Then add the zucchini and parsley and celery leaves, pour tomato juice and cook till the end on medium heat.

Savijaca od mesa (Meat strudel)

Sastojci: za testo - 1kg brasna, 125g margarina, 3 zumanceta, malo ulja, malo secera, 20g svezeg kvasca, 500ml mleka, za nadev - 200g mlevenog mesa, 250-300g graska (prokuvan ili iz konzerve), 1 koren sargarepe, 1 koren paskanata, biber, so i ulje.

Priprema:
1. U toplo mleko staviti kvasac sa malo secera i pustiti da naraste.
2. U brasno dodati zumanca, rastopljen margarin, ulje, so i kvasac. Zamesiti glatko testo.
3. Testo prekriti i ostaviti na toplom mestu da nadodje. 
4. Iseckati sargarepu i paskanat na kockice.
5. Na ulju proprziti meso, dodati sargarepu, paskanat, grasak, biber i so. Izmesati i ostaviti da se prohladi.
6. Naraslo testo razvuci, premazati nadevom, uviti i ispeci u zagrejanoj rerni.


Ingredients: for the dough - 1kg flour, 125g margarine, 3 egg yolks, a little oil, a little sugar, 20g fresh yeast, 500ml milk, for stuffing - 200g minced meat, 250-300g green peas (boiled or canned), 1 carrot root, 1 parsnip root, pepper, salt and oil.

Preparation:
1. In the warm milk put yeast with a little sugar and let it grow.
2. Add egg yolks to the flour, melted margarine, oil, salt and yeast. Knead smooth dough.
3. Cover the dough and leave in a warm place to grow.
4. Cut carrot and parsnip into small cubes.
5. Fry meat on oil over medium heat, add carrots, parsnip, peas, pepper and salt. Stir and leave to cool.
6. Stretch dough, spread the stuffing, roll and bake in preheated oven.

Prolecna corba od povrca (Spring vegetable chowder)

Ingredients: 1 small potato, 1 zucchini, 1 carrot, 1 small celery, 1 leek, parsnip root, 1 small tomato, cauliflower, broccoli, pepper, vegetable seasoning, 1 tablespoon margarine (butter), chopped parsley.

Preparation:
1. Finely chop all the vegetables, pour water, cook and season.
2. Towards the end of cooking add the margarine.