Traditional recipes

Soup with minced meat

Soup with minced meat

In a pot put a little oil and minced meat with diced onions. Let them cook a little and add the chopped vegetables. Put enough water to leave 2 fingers free in the pot and let it boil, when it boils add the washed rice and diced potatoes. Season with salt and pepper, when the rice is cooked add the teaspoon of lemon salt, beaten egg with sour cream and finely chopped greens.

Good appetite.

Minced meat with Mexican vegetables

I didn't know what name to give this recipe, so I chose to simply call it the recipe for minced meat with Mexican vegetables. Initially I flirted with the idea of ​​a Mexican stew recipe, but it doesn't have much in common with Mexico other than Mexican vegetables and the fact that I served it with nachos. But it is a very consistent food, made with everything that came to my mind and what I had in the pantry and refrigerator. The result was good, literally it was!

& # 8211 1 kg minced meat (pork, beef or mixed)
& # 8211 a big onion
& # 8211 a carrot
& # 8211 a slice of celery (about 1/8 of a large celery)
& # 8211 5-6 cloves of garlic
& # 8211 500 ml tomato juice
& # 8211 250 ml water
& # 8211 3-4 tablespoons oil
& # 8211 1 kg Mexican vegetables
& # 8211 salt, pepper, nutmeg, spices for minced meat (all to taste)
& # 8211 finely chopped green parsley or dried parsley

First and foremost, I put the Kitchen Aid food processor to work: in the small bowl I chopped the onion and garlic.

Then I changed the knives with the scraping accessory, which took care of the carrot and celery. The whole operation, including changing the knives, took 1 minute! Perfect, I would say!

Then I heated the oil in a large pan (preferably a wok, to fit everything). I hardened the onion and the garlic, for 2-3 minutes, over a low heat, stirring constantly, because the oil burns very quickly. I then added the carrots and celery and sautéed them together for 1-2 minutes. I then put the minced meat, mixed well and set the fire higher.

I let the meat fry a little together with the vegetables, until it blanched a little, then I added the tomato juice and water to the pan. I seasoned well and let them boil all together, until the meat was completely done and the sauce was reduced by half. Meanwhile, I boiled the Mexican vegetables in salted water. Do not let them boil very much, they must remain slightly crispy, otherwise they will crumble completely when you mix them with the meat sauce. After boiling them, I put them in a strainer and passed them under a stream of very cold water, which stops the cooking process and helps the vegetables to keep their colors alive.

After all these operations, I mixed the Mexican vegetables with the meat sauce and it was ready to stew!

Quesadilla with minced meat

Quesadilla with minced meat is a perfect recipe for a quick and tasty lunch! But Quesadilla with minced meat is perfect for dinner and, what's left, goes in tomorrow's package from school and the office, because it's just as good and cold or a little heated in the microwave.

Minced meat quesadilla - what is quesadilla?

Specific to Hispanic cuisine, quesadilla is a dish based on tortillas and lots of cheese. In Spanish cheese is "cheese". Asa ca… .cake + tortilla = QUESADILLA! What can you fill the quesadilla with? With anything! From minced meat to Mexican vegetables, beans, chicken left over from dinner, chorizo ​​or other types of sausages, diced sweet potatoes, etc.

You can prepare quesadailla in two ways: either put a tortilla in the pan, fill it with cheese and when it melts put the rest of the topping, fold the tortilla in half and fry it on both sides. Or you can prepare quesadilla as we prepare it today Quesadilla with minced meat: put a tortilla in the pan, put the grated cheese, the filling, a little more cheese and a tortilla that covers everything. Then fry the minced tortilla on both sides, in the pan, without adding oil, until it is nicely browned.

For quesadilla (but also in general for Luca's snacks from school) I use tortilla from LIDL. I find them in several variants and they are in the LIDL permanent range, meaning we always find them in stores.

Tortilla with minced meat - Ingredients for 3 quesadillas (6 servings):

  • 6 tortilla Snack Day
  • 2 tablespoons Primadonna olive oil
  • a small, finely chopped white onion
  • 2-3 cloves of garlic passed through the press
  • 500g minced beef
  • 350g Cambino pasta sauce
  • or spoonful oregano Mikado
  • a spoonful of Mikado busuioc
  • 400g (2 bags) grated Milbona cheese
  • will be Castle
  • pepper Mikado

All the necessary ingredients for the recipe of Quesadilla with minced meat are waiting for you in LIDL stores.

Try the recipe Quesadilla with avocado & # 8211 (click on the title to access the recipe) & # 8211 is one of the recipes that make the school package really special!

In a large pan, fry the onion and garlic in olive oil for 1 minute to release their flavor. Add the minced meat and fry it until it is very well done. With a wooden spoon, break the meat as it is fried, so that we have small pieces. When the meat is done, drain the excess fat. Add the pasta sauce, herbs, salt and pepper to taste. Mix everything and simmer for 20-30 minutes. The filling is ready, so we put a tortilla in the pan, sprinkle it with cheese.

Put an even layer of minced meat filling (1/3 of the prepared amount). Sprinkle again with a generous layer of cheese, cover with a second tortilla. Fry the tortilla over low heat, 4-5 minutes on each side or until nicely browned.

Pumpkin soup stuffed with minced meat

The heat and the wind did not pass through the kitchen for & # 8220lupta & # 8221 with the pans and tinctures is not exactly what you would like to do. The stomach mice shake and demand their rights, and in the end, you decide to take the decisive step.

Planning has special merits and a well-established purpose even in the kitchen! Do not enter the kitchen before deciding what to do, before fixing in your mind all the movements you are going to make, because you just will not sit with the fire on the stove, to search the pantry and the freezer. . This is possible, provided you know at all times where the kitchen utensils are stored, which is only possible if, after shopping, you place each purchased assortment in its place, well established, so that even with your eyes closed or in the dark. to be able to find them.

Movement planning continues! As you enter the kitchen, make sure all the doors to the rest of the house are closed, the kitchen windows are wide open, and the cooker hood is fully functional. Take everything you need out of the pantry and close the doors to the pantry. Take everything you need out of the fridge, with as few door openings in the freezer / fridge as possible (ideally, open it once and move quickly before the alarm goes off). Only now are you getting to work.

Not a big deal! If you have minced meat in the freezer, it is good to take it out in the evening and let it thaw in the refrigerator. If you bought minced meat the day before, you can keep it covered with a food-grade plastic wrap in the refrigerator. But if you forgot to take it out of the freezer in the evening, put the package of minced meat in a little warm water, peel off the meat plastic and then use the frozen meat, but you will have to cook it first in a little sunflower oil. , to die so you can handle it.

Ingredients needed in the recipe: minced meat, zucchini (2 fingers thick), rice, chicken eggs, root vegetables (carrots, parsley, celery, parsnips), onions, garlic, tomatoes, bell peppers, greens (sorrel, larch, parsley, tarragon), sunflower oil, coarse salt, peppercorns, dried thyme, sour cream / yogurt (optional), sour (summer pickle juice, corcoduse juice, borscht, lemon juice / 9 degree white wine vinegar).

Peel a squash, grate it and cut it into 5-6 cm long pieces, which are peeled from the seeds, using a teaspoon / tail from a spoon / knife blade (according to the size of the zucchini). & # 8220Scobitura & # 8221 will be used together with the other vegetables in the soup.

The roots, onion and garlic (1-2 puppies, to taste) are put on a large grater or finely chopped, with a knife. Finely chop the bell pepper.

Peeled or unpeeled tomatoes (according to taste, cut into thin slices, with a knife or put on a large grater.

Fresh minced meat is mixed with rice (unwashed), fresh eggs, chicken and finely chopped greens (more parsley, but also about 2-3 grains of sorrel and larch).

The minced meat mixed with egg, rice and greens is seasoned to taste with coarse salt and freshly ground peppercorns.

Fill the seeded zucchini with minced meat (the mince can be a mixture of pork shoulder and veal shoulder or veal shoulder / veal or breast / turkey leg / chicken).

If you use minced poultry, chew with a little poultry lard to give a special taste to the dish. Otherwise, the filling will be fairy. Professional gourmets will appreciate the gesture properly.

Roots, onions, peppers and garlic, tomatoes are fried together in a little sunflower oil if you use pork plus veal or just veal and in poultry lard if you use minced chicken stuffing. Mix with a wooden spoon for homogenization. Add dried thyme sprigs.

While the roots are hardening, heat a pot with cold water until the water boils.

Boiling water is added over the hardened ingredients. It boils for a few minutes.

When the juice boils (the stove heat is high) add the stuffed pumpkins, one by one, letting them drip on the edge of the pot, so as not to jump hot drops of liquid, on the hands or even on the face (be very careful for short people) .

When the soup has boiled, reduce the heat and put the lid on the pot. The soup is ready when the minced meat is cooked and the rice grain is swollen.

The soup is straightened, to taste with the sourness and lightened with finely chopped greens. Add 2-3 tarragon threads.

The sour cream used (borscht, summer pickle juice, barley) is boiled and foam is added, before the sour cream is added to the soup.

If it is soured with lemon juice, take some polonium in a bowl and add the lemon juice, mix with a teaspoon and add the mixture to the soup pot where you continue mixing with the polonium.

The soup is served hot (steam comes out, even if it is over 30 degrees C outside), in deep plates, with hot peppers and / or freshly grated horseradish.

The soup can be served with hot polenta or cold polenta (preferably on this heat).

Optionally (if the sour is not approved & # 8211 I do not mean professional gourmets here), the soup is served with a tablespoon of sour cream.

Culinary options! Towards autumn, when the outside whip subsides and you can breathe a little more freely, the same recipe deserves to be prepared with smaller, fat peppers, even from the slightly spicy ones, instead of pumpkins, stuffed with minced pork, case in which serving a glass of plum brandy becomes mandatory.

What if ?! A real delicacy is obtained if this preparation is made with minced meat from lamb meat.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! The reason for the heat in the kitchen lasts about 2 weeks, then if you want to go past the kitchen you will have to find another plausible reason. Whoever finds it can tell me too.

Baked minced meat

I had saved Laura Laurentiu's meat burek recipe for about half a year, but I must confess that it wasn't to be, because, when I had stocked up on everything I needed, the surprise! The package of pie sheets in the freezer, which I relied on, turned out to be actually dough (obviously my fault). Therefore, I had in front of me the composition of burek and a dough with which I had to make something. I respected exactly the proportions of the ingredients, I did not add mineral water and I obtained a very tasty composition with which I filled these trine. I devoured them hot, along with a glass of easy-to-drink yogurt. What was left for the next day, I heated them on the grill in the oven, taking care not to stay cold in the middle. They do not use microwaves, although they heat up faster. In the first picture, you can see in the Christmas tree in the background and the lemon biscuits that decorated the tree.

1/2 pack of dough for pastry
300 g minced beef + pork (I only used beef)
150 g onion
2-3 tablespoons of oil
pepper (I used Garlic, part of the prize from Brandusa and the Spice Shop)
aromatic herbs to taste, I put 1/2 teaspoon of:
& # 8211 dry thyme
& # 8211 two good tablespoons of sweet pepper paste Univer Laura uses ajvar pepper paste you can replace with paprika
1 or
50 g sour cream
1/2 tablespoon gray

PREPARATION Chopped minced wheat
1. Thaw the dough and secure a stove tray with baking paper.
2. Put 2-3 tablespoons of oil in a non-stick pan and cook the onion until it becomes glassy.
3. Add and cook the meat + spices and a little salt, stirring constantly, it should not be cooked too much, only until it turns light in color, the blood coagulating.
4. Add the pepper paste or paprika.

5. In a small bowl beat the egg and then beat it with sour cream until smooth. Mix with semolina. Pour the composition over the meat mixture and cook over medium heat, stirring constantly
until the egg coagulates and the filling does not leave the juice, without drying it excessively.

6. Preheat the oven to approx. 200 degrees
7. Spread the sheet of dough on the worktop and divide it into 9 equal squares. Put a tablespoon with the top or more of the meat, as much as possible, grouping it on one of the halves to then fold and thus obtain a trine.
8. Press the formed triangle with your fingers or the tip of a fork on the two machines so that it adheres side by side and does not fall apart when baked.

9. Transfer to the tray as you pack the wheat.
10. Bake them at a temperature of approx. 200 degrees or whatever you know is good for the pie. Check after 20 minutes. It took me about 30-35 minutes for them to brown.
Liv (e) it!

How do we prepare the recipe for tomatoes stuffed with minced meat?

The first time they will boil the rice with a little salt, according to the indications on the package and we will preheat the oven to 200 degrees Celsius.

Then chop the onion finely and put it in a large frying pan in a little oil. We keep it on high heat for a few minutes, stirring very often. Meanwhile, mix the minced meat with the spices and add it over the onion. We keep it until it changes color and browns a little.

Wash the tomatoes well and place them with the side where it was coded down. That way they will have better stability. Cut a slice about 1 cm thick on the opposite side to form a kind of lid.

We put these slices aside. We scoop out the red pulp with a spoon and remove it together with the seeds. We leave them completely empty on the inside, keeping only the outer walls. Separate the pulp from the juice and seeds and grind it.

If the tomatoes are very large, they can be cut in half. This way there will not be too much volume of filling and it will penetrate more easily.

We take a large bowl and make the tomato filling. Put the boiled rice, the meat mixture, the crushed garlic and the chopped tomato pulp.

Mix well until the ingredients are evenly distributed and distribute it with a teaspoon in each tomato. We fill them completely and then we cover them with the kept lid or we leave them simple if we chose the option to cut them in half.


It is good to have 1-2 more tomatoes on hand in case the filling remains. The size of the tomatoes varies and it would be a shame to leave the filling unused.

The same filling can be used with other vegetables such as peppers, eggplant or mushrooms.

We put them in a slightly deep tray and pour oil to be about half a cm on the base of the tray. You don't need a very large bowl, just enough to fit the tomatoes next to each other. Put them in the oven and leave them for 30-40 minutes, until they are well cooked.

Stuffed tomatoes are served hot. I recommend you try the stuffed pepper recipe, they are just as delicious. & # 128578

The recipe and the pictures belong to him Maria Pintean, blog contributor Good appetite, recipes with Gina Bradea.

Maria is the living proof that a young woman can not only be beautiful and smart fire, but also cook very well.

Ingredients for the cannelloni recipe with minced meat

  • 500 g minced meat pork-beef mixture
  • a big onion
  • 2-3 tablespoons of olive oil
  • Salt pepper
  • Tomato sauce
  • a box of cannelloni
  • 200 g ricotta cheese

Preparation for Cannelloni with minced meat, tomato and ricotta sauce, Italian recipe

Chopped meat filling

Finely chop the onion, heat the pan, then the olive oil, toss the onion in the pan and leave for 2 minutes, add the meat and mix with the onion until it changes color. Remove from the heat and add the cheese.

Salt and pepper to taste.

It makes a simple tomato sauce with basil: 1 box of diced tomatoes or 400 ml of thick tomato juice, put in the pan with 1 tablespoon of olive oil, salt, pepper, oregano and basil. Bring to the boil.

As I said: simple sauce. And too good!

How to fill Cannelloni with minced meat?

The meat and cheese composition is put in a bowl and the tubes in the cannelloni box are filled.

In a heat-resistant glass tray or a normal tray, put two poles with sauce, over the sauce put the filled tubes, above them the rest of the sauce, cover the tray with aluminum foil and put in the oven for 30 minutes.

The fire should be at about 200 degrees.

The kitchen and the rest of the apartment are full of flavors, open the oven door salivating, remove the tray, remove the foil, sprinkle Parmesan, leave for another 10 minutes in the oven to brown a little, turn off the fire, remove the tray, if you know what that patience look has beautiful colors, if not, stick a palette in the tray, remove as much as possible, put on a plate, sprinkle 2-3 basil leaves.

If any neuron is still thinking about the contest and you still feel like taking pictures and recharge your batteries happily. And a glass of red wine.

And now you can say: Why am I cooking so good?

The average grade given by the jury for this recipe is 10.

Re & # 539ete with Gina Bradea & raquo Recipe & raquo Cannelloni with minced meat, tomato sauce and ricotta, Italian recipe

1/4 kg minced turkey meat, a handful of flour, 1 egg, fresh or jar vegetables, 1 suitable onion, 1 cup sour borscht, greens and sour cream salt and pepper to taste

Mix the minced meat with the egg, flour, salt and pepper

A homogeneous composition is made.

In a pot of soup we put a teaspoon of oil and 1 onion and 2-3 tablespoons of vegetables from the jar (in my case)

Add water to the top and bring to the boil

When the vegetables are almost cooked, form small balls of minced meat and let them into the pot

Bring to the boil until the meatballs rise above, add the separately boiled sour borscht, salt and pepper and chopped green parsley.

Serve hot with a tablespoon of sour cream added to the plate!

Try this video recipe too

Three interesting recipes with minced meat!

Today's selection of recipes with minced meat is an alternative to simple meatballs: small in pumpkin, meatballs with quail eggs and cannelloni in white sauce.

1. Small in the pumpkin

The preparation has a great flavor. The little ones are formed on the skewer and can be eaten directly from them.


-400 gr of minced beef

-100 gr of minced chicken

-1/3 teaspoon ground black pepper

-1/2 teaspoon ground coriander

-1 ground black pepper powder.


1.Cut the onion into small pieces and chop the parsley.

2. Mix the minced meat very well with onion, parsley, salt, black pepper and coriander. Leave the mince for 20 minutes, during which time all the flavors and aromas will intertwine.

3. Cut the zucchini into very thin slices, using a special knife or a simple one.

4. Divide the mince into 4 pieces, take 1 part, form a skewer, insert a wooden skewer and continue to form the small ones: pressing the meat and distributing it along the skewer.

5. Wrap the little ones in zucchini slices and place them in the baking tin.

6. Blanch the tomatoes, peel them, cut them into quarters and blend them with a blender, adding salt and pepper, until you get a puree.

7. Pour the sauce over the small ones and put them in the preheated oven up to 200 ° C for 40 minutes.

2. Meatballs with quail eggs

A simple but handsome and very tasty recipe.


-500 gr of minced beef

-1/3 teaspoon ground black pepper


1. Pass the zucchini through the small grater and cut the onion into small pieces.

2. Mix the minced meat very well with onion, zucchini, salt and black pepper until smooth.

3. Form round meatballs, flatten them slightly and place them on the tray lined with baking paper.

4. In the middle of the meatballs, make a hole with a glass or a teaspoon.

5. Bake the meatballs for 25 minutes at a temperature of 200 ° C.

6. Then remove the meatballs and add 1 quail egg to each hole.

7. Put the meatballs back in the oven for another 5 minutes.

3. Cannelloni with white sauce

A dish so tasty, impossible to put into words, you must try!


-10 cannelloni (100 gr raw)

-350 gr of minced beef

-1/3 teaspoon of dried oregano or Italian herbs.

-300 gr of 1.5% milk or cream for cooking


1. Chop the onion and garlic.

2. Mix the minced meat very well with onion, garlic, salt, black pepper and oregano.

3. Fill cannelloni with mince, stuffing the meat carefully, so as not to damage the cylinder.

4. Place them in the baking dish, pour the milk and water, then sprinkle with salt, black pepper and oregano.

5. Shape in a preheated oven to 200 ° C for 30 minutes.

Advice. To prevent the pasta from drying on the surface, you can cover the form with foil or baking paper.

Soup with vegetables and minced meat

It's the second minced meat soup I make (this doesn't include meatballs or meatballs) and it's become one of the family's favorites: dense and rich, with lots of vegetables and lots of meat. That is the kind of food that pleases everyone in the house.
And if you have never done so before, I encourage you to try it!

1 suitable onion
1 bell pepper
a few sprigs of thyme and fresh oregano (or half a tablespoon of each, if you use the dry version) (Dried thyme can be found here)
450-500 gr minced meat (pork and beef)
2-3 cloves of garlic
4 carrots
4-5 stalks of celery
2-3 tablespoons of tomato paste
salt and pepper
1/4 head of cabbage

I started by lightly sautéing the onion and pepper in the pot. I added thyme and oregano (I also leave the tender twigs, then I take them out of the soup after the leaves fall).

I then added the meat and let it cook lightly, stirring occasionally.
When the meat was cooked a little, I added the garlic and pepper, and then the diced carrots.

At the end, I put all over the tomato paste, I mixed and I left it on the fire for about 5 minutes, until it left a little color.
I added the chopped celery stalks and then quenched with water. I also added the finely chopped cabbage and let it boil until the vegetables were cooked.

This soup is prepared very quickly and everyone appreciated it very much.

I read about the recipe on a foreign blog, but unfortunately I can't remember where. I don't know if I made it exactly like there, but the author of the blog said that the recipe is Italian-inspired.