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Chimen soup

Chimen soup


Cumin is used in the kitchen to flavor pastries, cheeses, yogurts or pickles. Due to its benefits, it is used as an infusion or decoction in various diseases: insomnia, digestive disorders, asthma, bronchitis, colds, respiratory problems.
Knowing these things, an cumin soup is welcome especially now, after the holidays, when heavy foods and sweets predominated.

  • 3-4 carrots
  • 1pastarnac
  • 1 onion
  • 1 teaspoon cumin seeds
  • salt
  • oil

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cumin soup:

The vegetables are cleaned, washed and boiled in salted water. After boiling well, remove from the water and strain the juice. Heat a little oil in a saucepan. Cook in this oil for 2-3 minutes. The cumin seeds are then poured into the soup. Bring to a boil, add salt and turn off the heat.

The soup is served with bread croutons. For these, cut the bread into small cubes. Put them in a pan, sprinkle with a little oil and put them in the oven until golden brown. Add to soup when serving.



How to make the best cumin soup. The recipe of a well-known Transylvanian chef

Easy and quick to prepare, cumin soup is extremely flavorful, and along with croutons or toast with garlic, it will pleasantly surprise you. Here is the variant of the well-known chef from Sălaj, Mircea Groza.

Ingredients: 3-4 tablespoons cumin seeds, one onion, two cloves of garlic, three tablespoons of flour, paprika, salt, pepper. Optional for noodles: one egg, three tablespoons of flour, salt.

The cumin seeds are fried in a pot over low heat, stirring constantly, until the coating begins to crack and the unmistakable aroma envelops the kitchen. Add two liters of water to the bowl and bring to a boil. Set aside, put a lid on and leave for about 15 minutes, so that the water fills with the scent of cumin. Then strain.

Meanwhile, fry in a tablespoon of oil a finely chopped and chopped onion, over which add two cloves of crushed garlic, stirring constantly, and when the onion becomes translucent, fill with three tablespoons of flour and a little paprika . It is essential to stir continuously, warns the cook, taking care that the preparation does not burn.

Add a cup of cold water, little by little, continuing to mix carefully so as not to form lumps. When it acquires a homogeneous consistency and tends to thicken, put warm cumin juice. Season with salt and pepper. Serve with croutons or toast rubbed with garlic and sprinkled with oil.

Those who wish can opt for the noodle version, the "bag" version. To prepare them, you need three tablespoons of flour, an egg and salt, you will get a creamy dough, which you pour into a bag cut at a corner, and through the opening let the resulting mixture drain directly into the soup. Let it boil for about two more minutes and the soup is ready.


CHIMEN soup against bloating and digestive problems

Strongly flavored and very easy to prepare, this cumin soup is an inspired choice for those suffering from bloating or upset stomach. Cumin is part of the same family as parsley, dill, fennel and anise.

Cumin seeds contain essential oils with digestive, carminative, anti-flatulence and antioxidant properties. Indian Ayurvedic medicine uses cumin seeds against gastrointestinal problems: flatulence (bloating), colic, constipation, irritable bowel syndrome, stomach ulcer or gastrointestinal cancer.

• 1 tablespoon cumin seeds
• 1 onion
• 1 clove of garlic
• 1 carrot
• 3-4 tablespoons of tomato broth
• 2 tablespoons oil
• 1 tablespoon flour
• 2 bay leaves
• 1 teaspoon of chives or paprika
• salt, pepper and parsley
• 1.2 liters of hot water
• 2 slices of bread

Chop the onion, crush the garlic and heat it in a soup pot. Cook the vegetables over low heat until soft. Then add the rest of the vegetables, finely chopped, and ½ teaspoon of whole cumin seeds. Leave to harden for another 2-3 minutes, then add the flour and chilli powder. Mix well until the flour and chilli are evenly distributed.

Add water, then bay leaves, salt and pepper. Stir and put the lid on. Let it cook until all the vegetables are soft, about a quarter of an hour.

Meanwhile, prepare the croutons. Cut the bread into cubes and sprinkle with a little olive oil, then season with salt, pepper, thyme or other spices. Place the flavored bread cubes in a tray lined with baking paper, and bake in the oven heated to 200 degrees. Leave for a maximum of 5 minutes to dry.

Near the end, add the broth, finely chopped parsley and the rest of the crushed cumin seeds (1/2 tablespoon) to the soup. It tastes like salt.

The soup thus prepared is put in bowls, and served with flavored croutons.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Chimen soup

Cumin soup was my favorite when I was little, I never tried to make it, only now I asked my mother how to make it. Very simple and fast, it is a light, nutritious soup and goes great with toast or croutons :).

  • 1 carrot
  • 1/4 of celery
  • 1 tablespoon flour
  • 1 tablespoon cumin
  • salt

We put the vegetables on the large grater and heat it in a little oil. Add 2 liters of water and let it boil. I also added a little universal spice.

Separately in a saucepan put a tablespoon of oil to heat, add the cumin and let it fry a little that increases its flavor. Add a tablespoon of flour, mix quickly and then add little by little the boiled soup (about 2 polishes).

We mix and then we strain through the sieve into the soup the obtained rantas (this so as not to put the cumin seeds). Let it boil for a while and add salt.

Serve with toast. I also put a little Parmesan on top.

Recipe tried by readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Transylvanian cumin soup with quick and cheap recipe

Transylvanian cumin soup it is a very simple soup to prepare and flavor. It is loved by children and is never saturated with just a portion.
For Transylvanian cumin soup you only need a few simple ingredients. You can prepare it in two ways, with ground cumin or to make a tea from seeds. And don't miss the croutons on the cumin soup.
If you need a quick soup, try this recipe too.


Ingredients for 6 people:
- 5 cumin bulbs
- 300 g potatoes
- 3 pumpkins
- 1 l of chicken soup or 1 l of water with 3 cubes of magi
- & frac12 milk cup
- 2 onions
- 2 tablespoons butter
- Salt
- Pepper


Chimen soup

Cumin soup was my favorite when I was little, I never tried to make it, only now I asked my mother how to make it. Very simple and fast, it is a light, nutritious soup and goes great with toast or croutons :).

  • 1 carrot
  • 1/4 of celery
  • 1 tablespoon flour
  • 1 tablespoon cumin
  • salt

We put the vegetables on the large grater and heat it in a little oil. Add 2 liters of water and let it boil. I also added a little universal spice.

Separately in a saucepan put a tablespoon of oil to heat, add the cumin and let it fry a little that increases its flavor. Add a tablespoon of flour, mix quickly and then add little by little the boiled soup (about 2 polishes).

We mix and then we strain through the sieve into the soup the obtained rantas (this so as not to put the cumin seeds). Let it boil for a while and add salt.

Serve with toast. I also put a little Parmesan on top.

Recipe tried by readers

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


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