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What to cook for dinner — pumpkin soup, vegetable casserole

What to cook for dinner — pumpkin soup, vegetable casserole

Vegetables, many do not like and completely for nothing: they are a storehouse of all sorts of different things, support and support of the body, and they are also beautiful and help fight obesity.

A big Sunday dinner, cooked entirely from vegetables, can be the beginning of a wonderful human friendship with vegetables.

The main thing in this dinner I propose to appoint pumpkin soup — Estonian secret recipe straight from Tallinn. Immediately followed by a vegetable casserole of extraordinary beauty.

January — Of course, not the highest season for vegetables, but if you are prudent and thrifty, then your pumpkin feels great on the glazed loggia or balcony, and other participants of vegetable lunch will be found in the nearest store.

Pumpkin soup

What do you need:

  • 500 g peeled pumpkin (and some pumpkin seeds)
  • 0.5 liters of chicken broth
  • 2 potatoes
  • 2 apples
  • 1 onion
  • 4 cloves of garlic
  • 50 ml of olive oil
  • 100 g of cheese (In the original Estonian recipe cheese should be smoked, but it is not so easy to find. You can substitute gouda, cheddar or even mozzarella.)
  • ginger, cumin, curry, salt, pepper to taste

What to do:
Heat the oven to 160 degrees.

Pumpkin cut into small slices.

Crush in 4 garlic cloves in garlic press, mix with cumin, curry, ginger, salt, pepper and 50 ml of olive oil.

The resulting sauce to smear the pieces of pumpkin and send them to the oven, preheated for 40-50 minutes.

In chicken bouillon add peeled potatoes and onions. Boil about 20 minutes until cooked potatoes.

10 minutes before completion, add the peeled and sliced ​​apples.

In a blender mix the broth with vegetables and apples, pumpkin and cheese.

Add a little more cumin, curry, ginger, salt and pepper.

Before serving, decorate the soup with pumpkin seeds and pumpkin oil, if available.

Vegetable casserole

What do you need:

  • 2 medium zucchini
  • 1 large bell pepper
  • 2 medium carrots
  • 3 eggs
  • 200 g of hard cheese
  • 4 cloves of garlic
  • 100 ml of olive oil

What to do:
Now it’s the turn of the casserole.

Grate hard cheese, zucchini and carrots, cut the pepper into thin slices, crush the garlic with a knife.

Squeeze the excess liquid out of the zucchini and drain it.

Beat the eggs a little. Stir all the vegetables, garlic and cheese, salt and pepper to taste.

Add the beaten eggs.

Send olive oil there.

Stir again.

Transfer the mixture to a greased form and send to the oven for 25 minutes (at 170 degrees).

Serve, giving out for pie.

Martha Zdanovskaya:
“I love to eat since childhood. My mother never had any problems with my appetite: I didn’t have to beg for another spoonful of porridge for my dad, finish eating the remnants of soup or rattle, finally, a poor chicken.

After me, the plates always remained sterile.

When I grew up a bit, I first learned how to cook, then I got my own family and started struggling to feed her. Because eating alone is not at all mine, I like all this fame, thanks and cries of “God, how tasty!” And “How did you do it?” I cook it out of absolutely selfish considerations. And recently my husband started a blog for me “Culinary diary of Frau Marta” and now I’m talking about my experiments with nutrition to a wide audience.

I also work as an editor, I have a wonderful family, I love opera, snowboard, the sea and a strange movie. And of course, eat tasty food! ”

Recipes from Frau Martha:

Winter soup with meatballs

Only on weekends, most of us have the time to stand at the stove with pleasure in order to feed our family and friends in a hurry.

See below.

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