Traditional recipes

Pasta soup

Pasta soup

Fry the onion in olive oil for 2 minutes. Add the garlic and oregano and leave for a maximum of 1 minute. Add zucchini and cook for 5-6 minutes. Add the tomato and 1.5 liters of water. Bring the soup to the boil, reduce the heat to low and simmer for 20 minutes.

At the end, add the pasta and cook for 6-7 minutes, depending on the instructions on the package.

Pasta soup - Recipes

A perfect pasta format for any soup. It has a good texture, a little "flexible". Children love them because of their small, cute and cheerful shapes.

packaging: 250 grams
allergens: eggs, gluten.

General information

The mission of the Gyermelyi Society is to produce high quality, varied foods,
safe and to the liking of consumers.

Below you will find more information about our wide range of products recommended to our consumers


The indispensable ingredients of traditional Hungarian cuisine soups are pasta with eight eggs, produced with fresh eggs. They belong to the premium category and represent a range of innovative products on the pasta market. Due to the content of fresh eggs, obtained on their own farms, these pastas maintain their shape and elasticity and after cooking them in soups, satisfying even the most demanding tastes. The range of pasta with eight eggs - consisting of 6 formats - is offered in a modern package.

Vegetable soup with pasta, Pork roll with vegetables, Pudding, Muffins

Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.

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Berries with raspberries and steamed raspberry pudding

  • 4 teaspoons raspberry jam (40 g)
  • 2 eggs
  • 200 g sugar
  • 60 g butter, unsalted or salted, cut into cubes
  • 200 g of milk
  • & frac12 teaspoon natural vanilla extract
    or 1 teaspoon homemade vanilla sugar
  • 200 g flour
  • 2 teaspoons baking powder
  • 200 g fresh raspberries
    or 200 g of frozen raspberries
  • 150 g of fresh blueberries
    or 150 g of frozen blueberries

Pork roll

  • 500 - 600 g boneless pork fork, one piece, flattened to approx. 1.5 cm thick
  • 1 pinch of salt
  • 1 pinch ground pepper
  • 4 - 5 slices of bacon, any type
  • 20 g sun-dried tomatoes
  • 30 g parmesan
  • 5 strands of fresh parsley, leaves only
  • 1 or

Mediterranean vegetables, Vegetable soup with pasta

  • 300 g onions, of which 100 g cut into slices, the rest cut into pieces
  • 1 clove of garlic
  • 200 g onions, cut into pieces
  • 130 g carrots, cleaned, cut into slices (5 mm)
  • 70 - 80 g mixed vegetables (eg red or yellow bell peppers, celery), cut into pieces
  • 30 g extra virgin olive oil
  • 50 g white wine (optional)
  • 1 & frac12 teaspoon salt
  • 1 teaspoon concentrated vegetable paste,
    or 1 cube of vegetable concentrate (for 0.5 l)
  • 1000 g of water
  • 250 g potatoes, cut into slices (5 mm)
  • 100 g onion, cut into slices
  • 160 g zucchini, cut into slices (1 cm)
  • 150 g tomatoes, well ripened, cut into slices (1 cm)
  • & frac12 teaspoon dried oregano
  • 60 g short pasta (eg snails), for soup

Paintings by Amedeo Modigliani

The monster created by writer Stephen King is changeable in form and able to take on the form of one's greatest nightmare. He often appears in the form of a crazy and threatening clown, and in the 2017 film by director Andy Muschietti, he turns into a werewolf, a leper and a woman who seems to have come out of a painting by Amedeo Modigliani. The woman is terrifying because her face is elongated, her features are asymmetrical, her lifeless eyes are elongated, and her heads seem to sway on her long necks. The director explained that it is: “a translation of a childhood fear. In my house, there was a Modigliani painting that I found awful, and the thought of meeting a woman's incarnation in her drove me crazy. ' The appearance of a female figure was so distorted in that painting that it seemed monstrous. In a way, that woman seemed to be the embodiment of King's monster.

What do you need

  • 4 cups
  • vegetable soup
  • 4 diced red cups
  • 1 tbsp. chopped fresh basil
  • 1/2 teaspoon. oregano
  • 2 carrots, chopped
  • 2 chopped celery stalks
  • 1/2 onion, chopped
  • 3 zucchini, chopped
  • 1 green bean, chopped
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 1/2 cups pasta pasta (or use another form of small pasta, such as small shells)

Top 5 Soup Recipes (from 8 months)

Soup is an easy preparation to prepare, which should not be missing from the diet of the little ones. Extremely necessary, especially in the cold season, the soup contains many vitamins, accustoms the baby to the diverse taste of vegetables, is easy to digest and is a good source of hydration. Here are some soup recipes that you can prepare for children, starting from the age of 8 months.

Top 5 soup recipes

1. Soup with fluffy dumplings (from 8 months)
and 5 secrets to not miss the ideal consistency of dumplings.

2. Cream broccoli soup (from 10 months)
Broccoli is famous for the large amount of vitamins it contains, especially vitamin C, A, B complex, folic acid, E and K.

3. Millet cream soup (from 8 months)
Millet is rich in vitamin B complex, magnesium, iron, potassium, phosphorus and is a good source of fiber and protein. millet does not contain gluten, which is why it can be consumed without care by people intolerant to gluten or other cereals that cause allergies.

4. Sweet potato cream soup (from 1 year)
Sweet potato, despite its sweet taste, by the presence of complex carbohydrates helps regulate carbohydrates, decreases insulin resistance, being beneficial to people with diabetes. Contains iron, vitamins B6 and C, copper, potassium, manganese and beta-carotene, the precursor of vitamin A.

5. Pumpkin soup with parmesan (from 1 year)
Choose medium-sized pumpkins that have a smooth, spotless skin and avoid hard-shelled ones, because that means they are old, have strong seeds and a smooth texture. If the zucchini is still in bloom, then you will be sure that it has been harvested on time and is fresh.

How to make fresh pasta at home

prepare fresh pasta at home It's not difficult. There are only two ingredients we need: flour, eggs. We have to mix them until we get a dough like the one seen in the photo. Then we just have to expand it until we get very, very thin sheets and give it the desired shape.

To spread it we can use a roller and, better, grandma paper, this is the name of the specific car in Italy. This machine also allows us to cut the already expanded dough, for example, in the form of tagliatelle.

Do you sell special flours to prepare fresh pasta. We also find eggs with the largest orange yolk on the market, perfect for these dishes.

Remembering the proportions of flour and egg is very easy. It is always 1 egg per 100 g of flour. Easy right? Do not add salt, we will put this ingredient later in the cooking water.

Fresh pasta is boiled in lightly salted water. When the water boils, add the salt and let it cook for a few minutes (it takes much less time to cook than dry pasta). Once cooked, drain lightly and serve with our favorite sauce.

Cream of tomato soup with pasta

Cream soups are a quick way to prepare soups / soups, in which we can incorporate any kind of vegetables, especially those that are "not preferred" by children.

I asked for the help of nutritionist Ana Maria Demetrescu in this regard, and below you have details about the necessary ingredients as well as how to prepare such a recipe: tomato cream soup with pasta.

INGREDIENTS & # 8211 for about 4 servings:

  • a large onion or two smaller ones
  • 3-4 tablespoons olive oil
  • a liter of vegetable soup
  • 650g freshly mashed tomatoes
  • 50-60g of homemade noodles
  • 750-1000ml water (depending on the desired density of the soup)
  • salt
  • pepper
  • fresh or dried greens, according to preferences: basil, parsley, garlic


Put the vegetable soup on the fire and boil the pasta in it. In another pot, sauté the onion in olive oil, add the mashed tomatoes and mix until a paste is obtained.

Over the cream thus obtained, add the soup with boiled pasta and half the amount of water. Put everything on a moderate heat, season to taste and, possibly, add water until the desired density is obtained.

At the end, add the finely chopped greens. If dried greens are used, then it is recommended that they be added immediately with pasta.

The soup is ready and can be served.

More recipes proposed by nutritionist Ana Maria Demetrescu can be found below:

General recommendations

  • We serve family meals, in a pleasant and relaxed atmosphere
  • During meals, we do not use telephones, tablets or television
  • We do not talk in contradictions and we do not argue during the meal
  • We enjoy family time together

The "in Circle" program initiated by the Medicover Association aims to raise awareness of the risk of developing type 2 diabetes in children and aims to improve the lifestyle of participating families in the two cities in Romania where it takes place.

Konjac pasta with Bolognese sauce

I've written about konjac fibers here before. Today I present you a recipe with pasta made from these fibers. I made the sauce as low-carb as possible: I didn't use carrots, the onion was small, and the tomato puree had no added sugar. Thanks to the fresh basil, the sauce came out so fragrant that it completely covered the neutral taste of the konjac pasta. I will definitely cook them this way!

  • 300 g minced meat fat mixture (pork + beef)
  • 1 small onion
  • 300 ml mashed tomatoes (passata)
  • salt, pepper, oregano
  • fresh basil
  • 2-3 tablespoons olive oil
  • grated parmesan for serving, optional
  • 1 packet of konjac spaghetti or konjac noodles

Heat the oil in a deeper pan, lightly fry the finely chopped onion, then add the minced meat and unwrap with a wooden spoon, stirring.

After all the meat has changed color, add the tomato puree diluted with a little water, a little salt, ground pepper and oregano. Make a low heat and leave for about 30 minutes, stirring occasionally. The sauce should be neither too thick nor too thin, if necessary add a little more water.

At the end, add the freshly chopped basil and turn off the heat.

The konjac pasta is removed from the package, rinsed in a strainer with cold water, then it can be done in 2 ways: either add it to the pan with the sauce and mix. Either boil for 1 minute in a pot of water, enough to heat, then drain, mix with a little olive oil and serve on plates, and put the sauce over them.

If desired, sprinkle with grated Parmesan cheese when serving. We preferred to opt for a dairy-free lchf meal.

Soup with pasta and sausages

& Icirc & # 539i must:
1 onion & # 259
1 thread leek
3 small carrots
1 p & # 259st & acircrnac
1 bell pepper
250 g of chicken breast sausage
1 leg & # 259tur & # 259 de p & # 259trunjel verde
25 g butter
200 g butterflies (pasta)
Preg & # 259te & # 537ti a & # 537a:
Peel all the vegetables, wash them, chop them finely and boil them with 2 liters of water and a pinch of salt. Let it boil for 30 minutes. Separately, boil the pasta in a pot with boiling water in which you put salt and butter. After they have boiled, take them with a strainer and add them to the vegetable soup. At the end, put the sausage and your slices. Match the soup to the taste of salt and a few more to the boil. Sprinkle with green parsley.

Preparation: 20 minutes Boiling: 30 minutes
Re & # 539and & # 259 sent & # 259 by Ioana Petrov, Babadag, Tulcea County