Bean and meat soup, Yemeni soup and French-inspired fish soup. Meir sir with three soups that will warm your heart and winter

• Yemeni soup with Khwaj and coriander flavors. Serve alongside the milkweed and sloop

Soup is winter, at least for me. You won't find me eating soup in the middle of summer or when it's more than ten degrees and there's no raining rain.

I love savory rich soups, with a variety of vegetables, meats, poultry or fish. For me, with one or the other bread, it is a full, hearty meal, and one that wraps in warmth and calm.

This time I chose to bring three recipes from different kitchens, but they all revolve around a plate full of winter goodness.

Bean soup, bone marrow and tail meat

On the face of it is a plate of restaurant workers from the 70s, but among us, it is the finest dish you can get out of the kitchen on a wintry day. The fat from the brain floats on the liquid, and the tail bones gelatin, with the creamy meats and the creamy beans, form an irresistible combination. And as if that wasn't enough chunky, I added toasted sourdough bread with grease, garlic and parsley. Have a plump and warm winter!

Ingredients (for 6 servings):

• 1 truncated ox tail between vertebrae

• 2 diced peeled white onions

• 4 diced celery stalks

• 2 peeled and diced carrots

• 8 peeled garlic cloves

• 1 red chili pepper halved lengthwise

• 3 sage leaves

• 1 Rosemary Branch

• 1 teaspoon cumin seeds

• 1/2 2 liter chicken or mineral water

• 2 cups of white beans soaked in water overnight

• 6 peeled and rough cut tomatoes

• 2 peeled and cut quarter roots of celery

• Leaves from 4-5 branches of parsley

• A small handful of celery leaves

• 1 teaspoon of ground black pepper

• 2 tablespoons of Atlantic salt

• 6 bone marrow units are soaked in water

1 teaspoon vinegar overnight in the refrigerator

• 5 mangold stalks, with leaves, roughly cut

• 1/4 cup olive oil + a little oil to serve

For Leia and garlic spread:

√ 1 Lia (lamb fat) weighing 300 grams

√ 8 cloves of garlic

√ Leaves from 1/2 a bunch of parsley

√ 1 teaspoon chopped chutney pepper

√ 2 tablespoons of cherry vinegar

√ 1 teaspoon salt

√ 6 slices of sourdough bread from the day before

√ 2 tablespoons olive oil

Preparation of the soup: In a wide, high saucepan over medium heat, heat 1/4 cup of olive oil and fry the beef tail on all sides until nicely browned. Take out and keep aside. Add the onion, celery stalks and carrots and fry until golden. Add the garlic, chilli, sage leaves, rosemary and cumin seeds and fry for 1 minute. Return the meat to the pot, add the liquid, the white beans and tomatoes, cover and cook for about two hours on low heat. After about two hours, add the root of the celery, parsley leaves and celery leaves. Season with ground black pepper and salt, cover with lid and cook for about 30 minutes. Remove the lid, add the bone marrow and the mangold and cook for about 30 minutes until the meat is tender and decomposes from the bone and the thick broth.

Preparation of Halia spread: On a charcoal grill (or in a strip pan) roast Halia about 10 minutes on each side (note that the coals heat is not too high). Remove from fire and leave for about 20 minutes. Cut the halo into coarse cubes and transfer to a food processor. Add the garlic, parsley, shredded pepper pepper, sherry vinegar and salt and grind pulses until a green, fragrant ointment is obtained.

Spread the bread slices in olive oil and roast on a charcoal grill about a minute on each side. Spread a spoonful of Halia spread on the bread, drizzle some olive oil on the soup and serve alongside the soup.

Yemeni soup

There are quite a few jokes about the Yemeni culinary, which I personally love. It is true that it is characterized by a plethora of plump dough, but the Yemeni soup, along with a sloppy, whipped cream, coriander and lemon, will excite any grain-loving food. The Yemeni kuwait with the meat or chicken, combined with the coriander, creates a liquid that subdues each. One Yemeni step and you can all take part in this pleasure.

Ingredients (for 6 servings):

√ 1/4 cup olive oil

√ 400 grams of a veal cut into a dice

√ 1 cup peeled whole pearl onions

√ 6 cloves of garlic

√ 3 tablespoons Havaj for soup

√ 1 teaspoon cumin seeds

√ 1 teaspoon minced turmeric

√ 2 liter white chicken or mineral water

√ 3 Indian throats cut between the vertebrae

√ 1 tablespoon of Atlantic salt

√ 8 Rata peeled and roughly cut potatoes

√ 1 chopped coriander bunch

√ Juice from 1 lemon

For submission:

√ Fenugreek

√ 6 sloppy pita

In a wide, heavy saucepan over medium heat, heat the olive oil, add the teaspoon cubes and lightly brown on all sides. Take out and keep aside. Add the onions to the pan and fry for about 5 minutes. Add the garlic, kiwi, cumin and turmeric seeds and mix well. Return the meat to the pot and add the liquid. Add the turkey throats and bring to a boil. Remove foam and cook for about two hours. After about two hours season the broth with salt, add the potatoes and cook for about 45 minutes with the pan covered. Download

Cover, add the cilantro and lemon juice and cook for about 15 minutes. Serve alongside the milkweed and sloop.

Fish soup

Fish soup. Rich in saffron, tomatoes, parano, vegetables and herbs // Photo: Itiel Zion

My real love is French cuisine. Fish-rich saffron-rich tomato, tomato, paranoid, vegetable and herb-based, with fish being parted with fennel, peppers and more. All this is served with roe or aioli and good bread. This is what I call free screams of happiness and love.

Ingredients (for 6 servings):

√ 1 cup olive oil

√ 2 coarsely chopped onions

√ 4 medium peeled and finely chopped carrots

√ 3 coarsely chopped celery stalks

√ 1 thinly chopped guard head

√ 1 coarsely chopped red chili pepper

√ Teeth from 1/2 head coarsely chopped garlic

√ 2 kg of roughly ripe red tomatoes

√ 1/2 bottle of dry white wine

√ 1/2 bottle of paranoid or pasty

√ 6 liters of mineral water

√ 2 kg heads and herringbones from 3 types of fish (e.g., locus, farida, morality and zergus) cleaned, washed and chopped into coarse pieces

√ 7-8 guardian and parsley branches

√ Scratching orange (only the orange part)

√ Pinch of saffron

√ 2 tablespoons of Atlantic sea salt

√ 5 whole black peppercorns

√ 4 bay leaves

√ 1 teaspoon of aniseed seeds

√ 3 tablespoons butter

√ 1/2 cup sweet cream

To keep the citrus:

√ 12 Baby Keeper

√ 1 cup fresh orange juice

√ 4 tablespoons of vinegar

√ 1/2 bell pepper

√ 1 teaspoon of Atlantic salt

√ 2 tablespoons of sugar

√ 2 bay leaves

√ 1 teaspoon fennel seeds

√ 1/4 cup of paranoid or pasty

√ 4 tablespoons butter

See:

√ 1 small red pepper roasted on flame and peel

√ 1 slice of white bread without the crust

√ 1 coarsely chopped red chili pepper

√ 1 teaspoon of smoked paprika

√ 4 cloves of garlic

√ 2 egg yolks

√ 2 tablespoons cooked potato

Without the shell

√ 1/2 cup olive oil + 1/3 cup sunflower oil

√ 3 tablespoons of cherry vinegar

√ A pinch of Atlantic salt

To finish the soup:

√ 6 cubes or 80g seaweed each

√ 12 small potatoes of rata seed boiled in water and peeled afterwards

√ 12 Rabbonia fish are clean and well-washed

√ Selection of small rockfish

√ 6 roasted peppercorns toasted

Or deep-fried and peeled afterwards

For submission:

√ 6 slices of baguette or toasted white bread

Preparation of the soup: In a large, heavy saucepan over medium flame, steam in olive oil, add the onion, carrots, celery, fennel, chilli and garlic until transparent. Add the chopped tomatoes and mix until rich and thick sauce is obtained. Add the wine and the wine and cook for about 5 minutes to evaporate the alcohol. Add the water, herringbone and fish heads, guard and parsley branches, orange zest, saffron, salt, black pepper, bay leaves and anise seeds and bring to a boil. Remove the froth created and cook on medium flame for about an hour and a half.

Using a pole blender, grind the broth, including the herringbone, filter well into a new pot and return to fire. Bring to almost boil, stirring. Cook for about 10 minutes to reduce the soup. Add the butter and cream and carrots or grind well with a pole blender until smooth broth is obtained. Keepers aside.

Preparation of the guard in citrus: Boil all the ingredients, except the guard. Arrange the guard in a mold and pour the liquid over it. Cover the baking sheet with aluminum foil and roast in a preheated 180 degree oven for about 30 minutes. Remove the liquid from the liquid and keep aside.

Preparation heroic: In a food processor, place all ingredients except the oil and potatoes, and grind for about 30 seconds. Whisk the oils while grinding until a homogeneous texture is obtained. Add the potatoes and grind only 2-3 rounds.

Finish the soup: In a wide saucepan, heat the soup on a low flame. When the soup is hot, first place the cubes and potatoes. Cook gently without playing fish, occasionally stirring the pot lightly. After 3 minutes add the rockfish and barbecue and cook for about 2 minutes. Add the roasted fennel and cumin pepper, lightly shake the pot and moisten with the spoon of fish and vegetables that float. Cook everything for another minute and serve at the center of the table.

Spread on each slice of toasted bread from heroic spread and serve alongside or on the soup. √

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