Posted in Soup/aash

Brussels sprouts soup

A hearty soup with creamy texture for winter season. One of ingredients for  this soup is bacon. Bacon is a meat prepared from cured pork but there are meats from other animals like: beef, lamb, turkey that prepared resemble to bacon and referred to as bacon.


Brussels sprouts soup

250 Brussels cabbage, slices
25 g butter
2 smoked bacon ( beef, lamb, pork, turkey), diced
1 onion, roughly chopped
1 large potato, diced
1 litter chicken stock
100 g ground almond
1 Tsp nutmeg
Salt- chilli to taste



Heat the butter in a saucepan, add chopped onion and fry for 5 minutes until softened. Add diced bacon and potato. Fry gently.





Toss in the butter and allow frying for 5 minutes.
In a pot, pour one litter chicken stock, add ground almond, and all the spices: nutmeg, salt and chilli. Bring to the boil. Add Brussels cabbage( keep a little bit of cabbage for garnishing), and fried ingredients. Cover the pot and simmer for 20 minutes. Then puree in a blender.
Serve it with chopped Brussels cabbage and bacon.







سوپ کلم بروکسل
سوپ کلم بروکسل یا کلم فندقی ( دکمه ای ) یک سوپ خیلی سبک هست . این سوپ رو معمولن در کریسمس تهیه می کنن. یکی از مواد لازم این سوپ بیکن هست. بیکن نوعی گوشت تهیه شده از خوک می باشد ولی امروزه از گوشت گوساله – گوسفند و بوقلمون نیز بیکن تهیه میشود .

مواد لازم

دویست پنجاه گرم کلم بروکسل  از وسط خرد شده

بیست و پنج گرم کره

دو تکه بیکن دودی ( گوساله- گوسفند و یا بوقلمون) خرد شده

یک عدد پیاز خرد شده

یک عدد سیب زمینی خرد شده

یک لیتر عصاره ی گوشت مرغ

صد گرم پودر بادام

یک ق چ پودر جوز هندی

نمک و فلفل به میزان لازم

طرز تهیه
کره رو در تابه آب کنید و پیاز خرد شده رو برای 5 دقیقه تفت بدید تا نرم بشه. بیکن و سیب زمینی خرد شده رو هم اضافه کنید و با پیاز برای 5 دقیقه ی دیگه اونهارو هم تفت بدید.
در یک قابلمه یک لیتر عصاره ی مرغ رو با پورد بادام و نمک- فلفل و جوز هندی مخلوط کنید. وقتی بجوش اومد کلم بروکسل ( کمی از کلم رو برای تزیین روی سوپ نگه دارید) و مواد تفت داده شده رو هم اضافه کنید و بگذارید با حرارت کم برای 20 دقیقه بپزه.
سوپ پخته رو داخل مخلوط کن بریزید و به صورت پورده در بیارید. زمان سرو سوپ رو با کلم و کمی بیکن تزیین کنید.
نوش جان












Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s