Vegetable soup with chicken. Chicken soup with vegetables (photo)

Good afternoon friends!

French-style meat cooked in the oven has a very attractive appearance, and therefore it can be safely used both in the preparation of the daily menu and in festive feasts.

Initially, such a dish was prepared for Count Orlov in Paris, and was a casserole of veal, potatoes, onions and mushrooms and cheese, baked with bechamel sauce. Since the first preparation, it, like, has undergone many changes in composition. Mushrooms disappeared, and the meat component began to be prepared from pork, beef or chicken, often in the form of minced meat. Bechamel sauce was replaced with mayonnaise.

There are different cooking options, with a different sequence of layers (cheese or mayonnaise on top). The forms of cutting depend only on your imagination (fillet in small slices or large pieces, onion, finely chopped or rings). In some recipes, the meat is pre-fried before baking.

Do you want to learn the secrets of cooking the best recipes for delicious and juicy meat in French? Then join!

Classic French meat recipe in the oven without potatoes

This traditional meat recipe is easy and simple to prepare. It is hard to imagine that using the simplest ingredients, you can cook such a delicious and unpretentious dish. And to make the meat in it soft, add a couple of super ingredients.

Ingredients:

• veal fillet - 800 g
• onions - 4 pcs.
• tomatoes - 8 pcs.
• bell pepper - 1 pc.
• hard cheese - 400 g
• salt - to taste
• mayonnaise - 8 tbsp. l.
• greenery - for decoration

Cooking:

Let's start with meat, we will cook from beef. We will need a piece of good fillet, which can be bought at the supermarket or made on our own. We take at the rate of 100 grams of meat per person.

Cut into approximately the same pieces, the size of a palm and a thickness of 2 cm.

We beat the meat lightly. You should not be very zealous, because the marinade is still waiting for him. Marinade is the simplest: salt, black pepper and onion juice. How to chop the onion for the marinade is not important, in the future it will not be useful to us. We use 2 bulbs.

Rub the beaten fillet with a mixture of salt and black pepper and put in a bowl, alternating with onions. Lightly add the onion first, so that it gives off the juice better. Let marinate for 1 hour.

While the meat is marinating, cut the onion into thin rings.

So that the meat is not dry during baking, we add our super products - tomatoes and bell peppers. Tomatoes nourish the meat with tomato juice, give exquisite sourness. Sweet bell pepper will give a special aromatic taste and pleasant aroma. Will make a vitamin contribution to the overall composition of the dish.

Cut the tomatoes into medium rings.

We do the same with sweet peppers.

So, we are all set. The meat was marinated, the vegetables were chopped.

We got 8 pieces of meat, it is unprofitable to bake them on a baking sheet, because half of it will be empty. It is better to do this in a small heat-resistant glass dish.

So that nothing burns, carefully grease the bottom and walls with butter. We start posting. We will cook the dish in portions, so we lay out all the ingredients in layers.

Put the meat in the first layer and grease with mayonnaise. Then onion on it, then tomato rings and bell pepper on top.

And we poison all this beauty in a preheated oven. Cooking time at 180 degrees will be 40 minutes. Time may vary, depending on the capabilities of the oven.

After the time has elapsed, turn off the oven and take out the dish.

We spread the grated cheese on a coarse grater. And send it back to the oven. Let's wait until the cheese melts and you get a fragrant cheese crust.

Our delicious French meat is ready. Arrange in portions on flat plates. Decorate with lots of greens.

This is such a delicious dish! The meat is juicy and soft, and the cheese crust melts in your mouth! Enjoy your meal!

Meat in pots of chicken (chicken fillet) and French cheese

Try this easy chicken casserole recipe with potatoes and cheese. You'll like it!

How to cook French meat with potatoes in the oven

Dishes cooked in the oven have a special taste and aroma. This recipe will be no exception.

Ingredients:

• pork fillet - 800 g
• potatoes - 500 g
• onion - 2 bulbs
• hard cheese - 400 g
• salt - to taste
• ground black pepper - to taste
• butter - for greasing the mold
• mayonnaise / sour cream - 4 tbsp. l.
• favorite spices

Cooking:

Let's start by cutting the ingredients.

After cutting the meat, put it on a cutting board, sprinkle with salt and black pepper. I also add rosemary, which is great here. You add your favorite spices. A little cling film on top and lightly beat off to a thickness of 1 cm.

Lubricate the baking sheet with butter and lay out the potato circles in the first layer. We cut it 1 cm thick. The next layer is meat. I sprinkle it with a little dry basil. Just a little for flavor.

Put another layer of potatoes on the onion pillow.

Put the grated cheese on a coarse grater in a bowl, add mayonnaise and sour cream there. We mix everything. Replacing part of the mayonnaise with sour cream, we lose 50% of saturated fat.

We spread this mass on potatoes, carefully level. The combination of cheese and mayonnaise will give you an awesome crispy soft cheese crust. We send it to the oven preheated to 180 degrees.

Our assistant copes with her task perfectly, and after 40-50 minutes we get an exquisite hearty dish - meat in French.

How delicious it is! Enjoy your food!

Juicy French meat in the oven - pork recipe with mushrooms and tomatoes

This original recipe for juicy meat with mushrooms and tomatoes under a cheese crust is the best I know. Easy and simple to prepare!

Ingredients:

• pork fillet - 400 g
• mushrooms (champignons) - 200 g
• onion - 2 pcs.
• hard cheese - 100-150 g
• tomatoes - 2 pcs.
• vegetable oil - for frying
• ground black pepper
• mayonnaise
• greenery

Cooking:

1. Let's start with meat. Today we will cook pork chops. I chose a good piece of pork shoulder with a little fat. It adds juiciness and taste to the dish. We cut the meat across the fibers, into small portioned pieces about 1 cm thick.

2. To make the process of beating meat pleasant and exciting, we use a hammer. Sprinkle the pork lightly with black pepper and salt. Add your favorite seasonings (rosemary, basil, barberry, dried garlic). The main thing is not to overdo it, otherwise the spices will drown out the main taste of the dish. Add a little to add flavor.

We beat back hard. Do not overdo it, otherwise the meat will be left without juice, and will turn into a piece of "rubber". Repulsed, it turns out two times thinner than the original thickness

We cut - tomatoes into thin circles, onion into half rings, mushrooms into strips. Thin cutting of vegetables makes the dish airy. Three cheese on a medium grater.

Fry onion and mushrooms in hot oil until golden brown.

Line a baking sheet with food foil. We spread the first layer of meat and grease it with mayonnaise.

Top with fried mushrooms with onions, slices of tomato on them.

Sprinkle all this generously with grated cheese. We send it to a preheated oven.

Cooking time is approximately 40 minutes at a temperature of 180 degrees.

Few things compare to this French-style pork dish with mushrooms and tomatoes.

Let's try! Pleasant softness and juiciness of meat and melting cheese crust, very tasty! You can garnish with baked potatoes, fresh vegetables and herbs.

French meat recipe with minced meat and potatoes

Ingredients:

• minced meat - 500 g
• potatoes - 7 pcs.
• onion - 3 bulbs
• hard cheese - 150 g
• carrots - 2 pcs.
• salt - to taste
• ground black pepper - to taste
• sunflower oil
• mayonnaise
• greenery

In this collection, I have offered you the best meat recipes in French. You just have to choose the most suitable option for you and cook juicy meat in the oven.

Amazing light chicken soup, the perfect fall lunch! Its secret ingredient is... cauliflower. Yes, it is she who makes the soup so soft and light. I would say that this soup is on the verge between a thick stew and a puree soup.

I got the idea to use mashed cauliflower as an ingredient from a food blogger with an interesting story: on her 30th birthday, she realized that she absolutely cannot cook, eats food from the microwave and restaurants. The realization of this terrified her a little, because she was going to become a wife and mother. That same evening, she called her mother (the best cook she knew in the world). She needed at least cook something She immediately wanted to know How prepare! As a result, a month later she launched her blog and since then she has been learning to cook every day!

What am I for?! And to the fact that it's never too late to learn something new, the main thing is to enjoy it!

For this awesome soup (mine is about 2.5 liters) you will need:

• chicken fillet - about 0.5 kg;
• 1 head of cauliflower weighing 400-500 g;
• 1.5 liters of water;
• 2-3 stalks of celery;
• 1 onion;
• 1 carrot;
• 1 tsp turmeric;
• 1 st. l. favorite seasonings for soup;
• salt, pepper to your taste.

1. Take a pot in which we will cook the soup, pour water and put the fillet there. You need to cook it for about 10-15 minutes after the water boils.

2. While the fillet is cooking, let's take care of the cauliflower (by the way, both fresh and frozen are suitable for soup). Take a separate pot of small size, put the cabbage inflorescences there, fill it with water and send it to cook until tender for 10-12 minutes.

3. Since everything is bubbling and boiling, you can move on to vegetables. Peel and finely chop the onion, cut the carrot into circles or halves, or you can grate it (I give you complete freedom here 🙂), also cut the celery. We take a frying pan and fry all these beautiful colored vegetables for literally 3-5 minutes.

4. By this time, the chicken and cauliflower should arrive. Now focus and do not confuse the order of actions:

We take out the chicken from the soup pot, we will have a beautiful clean broth. Set aside the fillet, you will need it a little later.

Drain the water from the cauliflower, add 1/2 cup chicken broth and puree with a blender. It is this that will give the soup such a creamy, soft texture and density. Pour puree into chicken broth, add turmeric and fried vegetables, salt, pepper and, of course, seasonings.

And, it was the turn of the fillet, it must be divided into small pieces and put in the soup. And we leave all this beauty to cook for 20-25 minutes until all the vegetables are ready!

Chicken soup with vegetables is ready!

Bon appetit!

5.0 from 1 reviews

Light chicken soup with vegetables

Preparation

Total time

Recipe Type: Soup

Servings: 6

Ingredients

• 0.5 kg chicken fillet;
• 400-500 g of cauliflower;
• 1.5 liters of water;
• 2-3 stalks of celery;
• 1 onion;
• 1 carrot;
• 1 tsp turmeric;
• 1 st. l. seasonings for soup;
• salt pepper

Instructions

1. Pour 1.5 liters of water into a soup pot and boil the chicken fillet for 15 minutes.
2. While the fillet is cooking, put the cauliflower to boil, after dividing it into inflorescences.
3. While everything is cooking, fry the onion, carrot and celery in a pan for 3-5 minutes.
4. Remove the chicken fillet from the pan. Drain the water from the cauliflower, add some chicken broth and puree with a blender.
5. Pour the resulting puree into a saucepan with chicken broth. Put vegetables there, add turmeric and spices.
6. Using a fork, separate the fillet into small pieces (carefully, the chicken can be hot) and put the slices into the soup.
7. Bring soup to a boil, reduce heat and simmer for 20-25 minutes until vegetables are tender.

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