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The meat is cut into pieces, washed and boiled in cold water with a teaspoon of salt. When the foam is made above the water, it is gradually removed, until it is not left at all, then the whole vegetables are added, cleaned (leaf onions, carrots, peeled peppers) and washed. After everything boils well, remove the vegetables and add the tomato juice and match the salt soup. Then add the spaghetti broken into smaller pieces and keep the soup boiling for a few minutes. At the end, take the pot off the heat and add the finely chopped green larch.
It can be served with hot peppers.
Goulash with pork and vegetables
Goulash with pork and vegetables is a tasty dish and extremely easy to prepare. It is a main dish that you can cook in larger quantities, outdoors in a cauldron, but also in small portions. Below we tell you the recipe step by step of goulash with pork and vegetables!
How to make goulash with pork and vegetables:
1. Wash the meat and cut into 4-5 cm pieces. Fry in hot oil, then add finely chopped onion and garlic. Season with salt, pepper, paprika and oregano, quench with wine doubled with water and simmer for 50-60 minutes.
2. Meanwhile, continue to prepare the pork goulash and peel the potatoes, carrots and celery, wash them and cut them into cubes. Put everything over the meat and simmer for 20-25 minutes. Then add the tomato juice, finely chopped bell pepper and peeled tomatoes and grate. Leave it on the fire for another 10-15 minutes and season to taste with salt and pepper.
Now the goulash recipe with pork and vegetables is ready to serve. Garnish with green parsley and serve immediately. Good appetite!
PORK RIB SOUP
In such cold and rainy weather, oh pork rib soup warm and tasty, it works great. Especially if it's made with homemade noodles and you put a fluffy homemade bread and a hot pepper next to it. What do you say?
- 1 kg pork ribs
- 1 onion
- 1 carrot
- 1 bell pepper
- 2-3 potatoes
- half a celery root (or a stem)
- 1 medium zucchini
- salt to taste
- 250 ml tomato juice
- lemon juice or vinegar to taste
- Homemade noodles
- 1 small egg
- a pinch of salt
- 70-80 g flour
How to prepare homemade noodles
First put the boiled pork ribs in a pot with a little salt. Boil over low-medium heat and then froth whenever necessary.
Meanwhile, wash, clean and chop the vegetables.
Then we make homemade noodles.
Salt to taste and cook until the vegetables soften. Add the tomato juice, sour to taste and add the noodles. Boil for another 5 minutes, turn off the heat, add the chopped larch and the soup is ready.
*You can also sour it with cabbage juice if you have it, but you have to be careful with the amount of salt. It tastes great.
Eat it hot with bread or polenta and, necessarily, with hot peppers. Enjoy!
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Cabbage soup with pork rinds & # 8211 a delicious soup that my mother often makes in winter
Today I will give you a recipe for cabbage soup with pork mice. I have the recipe from my mother. She prepares this type of soup quite often in winter. When I miss my childhood, I also cook such a soup. I really like its delicious taste.
Ingredients for cabbage soup with pork mice:
- About 500 grams of pork mice
- 300 gr sauerkraut, 6-8 potatoes
- 1 small carrot, 1 tablespoon dried vegetable mixture
- 5 allspice berries, 2 bay leaves, 1 teaspoon old
- 1 tablespoon marjoram, salt
How to cook cabbage soup with pork mice?
Pour 2 liters of water into a pot. We put the pot on the stove. Cut the carrots into rounds and put them in water. Cut the pork mouse into strips and add it to the pot of water. Boil the pork mouse and the carrot until soft.
Peel the potatoes and cut them into cubes. After the mouse and carrot have softened, add the potatoes, dried vegetables, allspice berries, bay leaves and salt.After the potatoes have softened, add the finely chopped sauerkraut, marjoram and a teaspoon of sugar (it gives a better taste to the soup). Let the soup boil until the cabbage is tender.Then take the pot off the stove and put the soup in bowls. We serve it with our loved ones. Good appetite and increase cooking!
Cabbage soup with proc mice cooks very quickly and has a delicious taste. I recommend you to share this simple recipe with your friends. Surely they will also want to try this tasty soup.
Small homemade recipes
Small with beef and pork
- 700 g of beef pulp
- 300 g fatty pork breast
- 20 g of salt
- 1 teaspoon pepper
- 1 tablespoon thyme
- 5 boabe yenibahar
- 1/2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 2 teaspoons paprika
- 7 cloves of garlic
- 1 teaspoon baking soda
- 300 ml beef broth
First, clean the flesh of skins, membranes and bone, if any. Cut all the meat into cubes and pass it through the mincer twice. You can also use peeled garlic in the car.
Crush the spices until they become powdery and mix with the others. Put the meat paste in a mixer to knead. Put the spices over the meat and baking soda, then start kneading, which you can also do manually. You can start adding chilled bone broth, little by little.
Small homemade, served with mustard
When the paste has become very homogeneous, you can cover it with cling film and put it in the fridge for at least a day. Then remove the meat for 30 minutes before using. Grease your hands with oil and start forming the tiny ones that you put in a pan greased with oil. Then leave the tray to cool until they are ready to be cooked. Fry them in the pan or on the grill, turning them often until they are ready.
Small pigs and sheep
- 200 g minced meat from pork leg
- 800 g minced meat of sheep's leg with fat
- 2 teaspoons baking soda
- 200 g lamb bacon
- 300 ml mineral water
- 20 g of salt
- sweet Boya
- 1 knife tip of ground cumin
- 1/2 teaspoon dried thyme
- 6 juniper berries
- a few coriander seeds
- 1 head of garlic
Method of preparation
Pass all the meat through the machine twice, then add the crushed grain spices, then the finely cleaned and crushed garlic, the baking soda, a little lemon juice and knead for about 30 minutes, adding mineral water little by little.
Knead a little more, either by hand or with a food processor or a mixer. You can fry a small piece to taste the spices.
Cover the mixture and leave it in the fridge for a few days. Take out the meat, let it rest for 30 minutes, then form the mititei with your hands greased with oil and put them in a tray. You cook them on the grill and serve them with french fries, mustard and a cold beer.
Small with beef and sheep
- 500 g of fatty beef
- 500 g fatty mutton
- 30 g garlic
- 100 ml beef broth
- 10 g baking soda
- 10 g of salt
- 1 teaspoon paprika
- 1 teaspoon pepper
- 1/2 teaspoon thyme
Mix the meat with the spices and baking soda, but also with the finely ground garlic and leave in the fridge for a day or two.
Then pass it through the mincer and mix with the beef soup. Knead well by hand and leave to rest for a few hours, then fry and serve.
Small & # 8211 original recipe
- 1 kg cow neck
- 8 grams of freshly ground pepper
- 12 grams of dried thyme
- 4 grams of finely ground enibahar
- 2 grams of finely ground coriander
- 2 grams of finely ground cumin
- 1 gram of finely ground star anise
- 8 grams of baking soda
- 1 teaspoon lemon juice 1
- 1 tablespoon oil
- 1 head of garlic
Method of preparation
Give the meat twice through the mincer. If you have too lean meat, add beef or sheep tallow, about 100 grams per kilogram of meat. Boil a soup of cow bones with a marrow that drops a lot.
Prepare the spices and grind them all together with the garlic. Knead the meat with the spices and baking soda quenched with lemon juice. Put half of the cow's soup and rub well.
Leave in the fridge overnight, then put the other half of the soup and continue to knead. Form the small ones with oil and fry them on the grill, turning them three times until they are completely done.
Hungarian pork soup & # 8211 soup recipe for hanging lads (Legényfogó raguleves)
Hungarian pork soup & # 8211 soup recipe for hanging lads (Legényfogó raguleves). Transylvanian pork soup topped with cream and lemon. A delicious and consistent ragu soup, cooked in Hungarian style and which has a very interesting story.
Our good friend Laci (alias & # 8222Veve & # 8221) told us one day that he made raguleves (it reads "raguleveș"). I remember that my grandmother also made this soup and since my grandmother is not 20 years old, I haven't eaten this delicacy since. I even asked my father and I brought back fond memories of this ragu soup (Hungarians don't have soups but only soups).
I remembered that my grandmother used to make Hungarian pork soup like raguleves and from leftovers from the steak, from its falls, being a kind of combination between a pörkölt (low pork paprika) and a vegetable stew. So recycle the remaining steak or pörkölt. I also remembered its name: soup to hang the lads or to impress the boys * (legenyfogo raguleves).
It is known in Hungary and Transylvania and is considered to be the soup with which you can impress the chosen one of the heart. On the principle that love passes through the stomach, this soup was cooked by young girls for the chosen one of their heart. In other areas it is said that if the girl's mother liked a boy and wanted to be her son-in-law, she invited him to dinner and cooked him this soup and then left his daughter at the table with the young man. Judging by the extraordinarily good taste it has, I think it 's somewhere a grain of truth.
Thank you very much, Laci, for reminding me of this absolutely sensational soup / soup! I made a large portion and ate 3 days in a row from it.
Pork soup & # 8211 11 delicious recipes
noodles with egg - if you don't want pasta, you can replace it with 3 diced potatoes and put them to boil together with the tomatoes.
lemon juice - for sour (or a little borscht, vinegar)
How to prepare peasant pork soup
Boil the pork bones in 3-4 l of water with a little salt.
Let it simmer for about an hour, always frothing.
Meanwhile, clean and chop the vegetables, onions, peppers, donuts - cubes, celery on a large-mesh grater, carrot thin slices (after cutting it in half lengthwise), peel the tomatoes and chop them on a wooden chopper .
First add the carrot and onion to the soup, let it boil for 10-15 minutes (also on low heat) then add the rest of the vegetables (except for the tomatoes) and the bay leaf.
Let it boil for another 10 minutes then add the tomatoes. Meanwhile, remove the pork bones from the pot, leave them to cool and debone them. Add the meat from them to the soup.
Add the chopped tomatoes, leave for another 5 minutes and add a handful of noodles.
Match the taste of salt and pepper, add the paprika.
In a bowl, mix the sour cream with a teaspoon of larch paste (if you don't have it, you can put green larch, chopped), green parsley, lemon juice, and take with the hot soup polish, homogenizing and bringing the mixture to a temperature close to the soup. . Pour it into the soup pot and bring to a boil.
Grind the garlic and put it in a strainer. Add a little chopped thyme. Take the polonium from the hot soup (about 3-4 times) and pour it over the crushed garlic, holding the strainer over the soup. It just has to give a special taste to the soup, don't add it to the pot.
2. Transylvanian pork soup
Ingredients Transylvanian pork soup
500 gr pork (pork leg or breast if you want it fatter)
1 small parsley root
1 tablespoon chopped tarragon
juice from 1/2 lemon (or vinegar)
How to prepare Transylvanian pork soup
Cut the pork into cubes and cook over medium heat for 45 minutes in 2 liters of cold water. In the first 15 minutes of boiling the soup is foamed.
In the hot oil add finely chopped onion, carrot, celery, parsley root and parsnips given on a large grater, plus diced peppers. Cook over low heat for 10 minutes, until vegetables are slightly softened.
Add the vegetables to the soup, plus pepper and 1 teaspoon of salt and cook for another 15-20 minutes. Then turn the heat to low so that the soup does not boil.
During this time, the rice is boiled separately and then drained.
Rub the cream with flour and then dissolve with 5 tablespoons of hot soup, added one at a time. Then pour the cream slowly into the soup pot, stirring constantly so as not to cheese.
Add the chopped tarragon and lemon juice to taste (I put 2 tablespoons of lemon juice) and let it simmer for another 10 minutes. He likes salt.
You can use tarragon in vinegar to sour the soup, or instead of lemon juice you can use tarragon vinegar you can also use fresh tarragon that you burn and then chop it.
Add the rice and finely chopped parsley to the pork soup and turn off the heat.
3. Moldovan pork soup
Ingredients Moldovan pork soup
700 g pork (with little fat on it)
400 g ripe tomatoes - peeled
How to prepare Moldovan pork soup
Lightly chop the chopped onion together with the sliced carrot, or cubes - according to preference. Then we put the meat cut into cubes and harden, only until it changes color and becomes white.
Then move the contents of the pan to a pot of hot water and let it boil together with a parsley root, larch leaves, finely chopped tomatoes (discard their seeds) and broth.
When the meat is almost cooked, add the diced potatoes.
When they are all cooked, pour the pre-cooked cabbage juice and let them boil together for another 5 minutes.
Serve hot soup with green parsley and a little sour cream.
4. Pork soup with potatoes
Ingredients pork soup with potatoes
400-500 gr pork with bone (bones)
2 peppers (one yellow and one red)]
1 can diced tomatoes in tomato juice
3 cubes of concentrated beef
How to prepare pork shard with potatoes
I washed the meat well and kept it in a little cold water, then I cut it into small pieces. I cut the carrots into thicker slices and the onion was cooked. I put the meat, onion and carrots in the pot to harden with a little oil.
After they hardened, I added half the water and let it boil for 20-25 minutes, until the meat was cooked.
In the meantime I cleaned the potatoes and cut the pieces, the chopped peppers, the chopped cabbage and after the meat was cooked I added them all to the pot, I put and canned the tomatoes, the 3 cubes of beef, a little salt, pepper and I added enough water to be the consistency of a soup.
I let it boil for another 20 minutes, until the potatoes and cabbage were ready.
Taste and if necessary add delicately vegetables or salt to taste. When it is ready, add the tarragon and the finely chopped green parsley and add 2-3 more boils.
5. Pork bone soup
Ingredients pork bone soup
How to prepare pork bone soup
Wash the meat and bring to the boil. After boiling, throw away the first water! Meanwhile, boil the diced onion, carrot, celery, pepper and parsnips, then add the rice. After the vegetables are cooked, add the pieces of meat, wait about 10 minutes and then add the borscht, delicacy, salt, hot pepper and finely chopped larch. Let it boil for a while and the soup can be served!
6. Pork soup with cream and tarragon
Ingredients pork soup with cream and tarragon
Preparation of pork soup with cream and tarragon
Pork soup with tarragon and sour cream is a traditional food that can be served at any event. First wash the pork and cut into cubes. Boil in 4 l of water, take the foam as many times as needed. After an hour, add the chopped vegetables and let them boil for another 20 minutes. Add the washed rice in more water, vegeta and pepper to taste. Turn off the heat when the rice is cooked, mix the sour cream with the yolks, finely chopped tarragon and vinegar and place over the soup.
7. Pork and chicken soup
Ingredients pork and chicken soup
700-800 g pork fork bones
5 guinea pigs (from chicken legs)
How to prepare pork and chicken soup
Boil the pork bones, froth a few times and then add the chicken balls (well cleaned).
Wash, clean, chop the vegetables.
Remove the bones, strain the soup and bring the vegetables to a boil over low heat.
Put the bones back to boil with the vegetables (and salt)
Before adding the vegetables, strain the soup because all the foam is not taken well with the help of the foamer.
Towards the end of cooking, add the borscht, and after 15 minutes, the soup is ready. A little greenery (parsley, larch) and a hot pepper…
8. Pork and beef soup
Ingredients pork and beef soup
600-700 g lean pork
How to prepare pork and beef soup
For the beginning, the beef bones are boiled. During this time, wash the vegetables, chop. The meat is washed, cut into cubes.
After the bones have boiled well, I like to strain the soup, even if I take the foam a few times, it seems to me that it is not clear enough. After straining it, I put the bones back, I add the pork, I take the foam (it's less this time), then I add the vegetables: onions, carrots, celery, parsnips, potatoes and I boil the peppers towards the end. After they have boiled the vegetables, they take out the beef bones, “polish” what is left on them, remove the marrow and put the result back in the soup. At the end, add the lemon juice (or anything else that increases, borscht…) and let it simmer for another 10 minutes.
What floats on top, the small white or gray pieces are exactly what I wrote above, I like to put them in soup, it seems to me that they give a special taste. Who doesn't like it, takes out the bones after they have cooked the vegetables and throws them away.
At the time of serving, add greens (optional) parsley or larch, I had celery leaves.
9. Pork meat soup
Ingredients pork broth soup
600-700 gr pork (or beef or mixed)
How to prepare pork tenderloin soup
We put the vegetables in a pot in which we put water to boil and leave them on the fire for about 40-50 minutes. leave for about 30-40 minutes. Towards the end, sour with borscht or lemon salt, make a few egg yolks (I forgot this time) and add the greens.
10. Pork soup with vegetables
Ingredients pork soup with vegetables
1 cup frozen green peas
1/2 teaspoon hot pepper paste
How to prepare pork soup with vegetables
Vegetables, clean, wash and cut into cubes. Onions should be finely chopped.
Saute the onion roots, pepper in oil for 4-5 minutes in a large pot.
Add the meat cut into cubes, chopped dill, 3-4 liters of water and salt.
I boiled it in the pressure cooker for 30 minutes from the moment it started to bandage.
I then put the pot under a stream of cold water
I opened the safety valve carefully and then removed the cover.
I put chopped tomatoes, green peas, celery and I boiled another.
At the end I soured the tomato paste diluted with water and pepper paste.
Serve the soup seasoned with green parsley.
11. Pork soup recipe with cream and garlic
Ingredients pork soup with sour cream and garlic
Preparation of pork soup with cream and garlic
The meat is cut into thin strips and boiled. Finely chop the onion and fry in a little oil. Add the boiled meat, chopped hot pepper and three liters of water. Then add the grated carrot with small holes, finely chopped pickled donut, bay leaves, vinegar and rice. Season and leave on the fire. When the rice has boiled, add the cream mixed with the flour. Season if necessary and let it cook for another two minutes. Turn off the heat and add the garlic given through the press and the chopped parsley.
20 spicy soups and baking recipes to keep you warm
Did you know that including spicy ingredients in our foods helps raise body temperature? Upper body temperature helps us warm up and also helps burn calories - which is great at this time of year.
Temperatures are dropping and cooler days are here to stay. During these months of cold weather, our bodies want food that heats up and fills up. These 20 stews and stew recipes are all healthy, comforting and quite delicious. Recipes range from classic to international flavors, as well as food and vegetable recipes just so there is something for everyone.
Baharat Spiced Beef Stew
This is a stew strongly seasoned with elements from the Middle East. The warm spicy heat and the aromatic aroma of baharat leave an aroma on the tongue. It's hard to explain delicious and complex flavors - you'll like it. The addition of seasonal root vegetables makes it an excellent choice for lunch or dinner. Get the recipe here.
Become a Chicken Dinner
A medium spicy chicken stew, which is cheap, easy to prepare and has minimal cleaning. Serve with rice and warm corn tortilla for a complete and heated winter meal. This recipe has healthy and authentic flavors of Mexican cuisine. Get the recipe here.
Korean Spicy Beef Soup (Yukaejang)
Naomi Imatome-Yun, the Korean food expert, shares this authentic recipe that & quotte warms from the lips to the toes & quot. Sounds perfect on a cold day! Click here for the recipe.
Mexican spicy beans & quotCharro & quot with Longaniza sausages
There is nothing in my book like a bowl of beans that warms me up immediately. This is one of my favorite recipes that can be easily adapted with any ingredients you have in the fridge. Fomina has a mild to medium spicy heat. Get the recipe here.
Freda Muyambo, an expert in African cuisine, shares her recipe for this fragrant and exotic chicken stew from Ethiopia. The heat is very spicy and you can get her exotic recipe here.
Red Chicken Pozole
A list of great recipes for soup and food it would not be complete without Mexican Pozo . The keel-based store is soaked in chicken and topped with fresh radishes, salad, salsa and anything else you want. The heat is slightly spicy, but you can iron the heat with extra chilies or toppings. Click here for the recipe.
Pumpkin burmese, beef and potato curry
If you like curry and pumpkin, you will love this Myanmar stew recipe. The list of ingredients is short and the preparation time. This is a slightly spicy curry and you can click here to get the recipe.
Easy Miso Udon soup with chili flakes
A Japanese classic made in about 15 minutes. The soup is made spicy by adding chili or small flakes as desired. Get the recipe here.
Seafood Suite from Thailand (Tom Yum Talay)
Thai cuisine is one of the world's spicy foods. This delicious seafood soup by Darlene Schmidt, Thai Food Expert, is a must try. The heat is very spicy and the recipe can be found here.
Spicy green lentils with bacon and vegetables
The lenses are a source of power and very friendly with the wallet. In this light spicy recipe I added some vegetables and some hot peppers to create a healthy meal that does not cost too much or takes too long to prepare. Get the recipe here.
Cayenne Spiced Chili With Meat
Often thought of as a Mexican recipe, this dish is actually from Tex-Mex cuisine. Regardless, it tastes great with tortilla or hot bread. One fantastic thing about this dish is that spiciness can be tailored to your personal taste. The recipe can be found here.
Spicy chicken soup with vegetables
Don't have time to cook soup? Throw the ingredients in a cream to create this healthy chicken and vegetable soup by Diana Rattray, Southern Food Expert. Find the recipe here.
Chicken from Vietnam: Pho Ga
If you have never eaten Vietnamese cuisine, you are seriously missing out. Pho ga or chicken soup is an excellent introductory dish in amazing aromas of Vietnamese cuisine. The soup is slightly spicy, but can be made as hot as you want. Get the recipe here.
Spicy carrot soup
Ginger and fierce this vegan soup is perfect at any time of the year and for lunch or dinner. The zesty heat is light to medium spicy. Find the recipe here.
Pintos, Smoked Sausages and Chard Stew seasoned with a Habanero pepper
Another bean stew, which is a favorite in our house. Consistent ingredients include beans, smoked sausages, healthy snakes and habanero hot peppers. The heat is seasoned at medium temperature and the recipe can be printed here.
Chicken cooked in Tomatillo-Chilaca Salsa and served with turkey rice-Oregano
This consistent and spicy baked chicken will help you stay warm all winter. Loaded with healthy ingredients and easy to prepare. Don't miss this recipe! (With vegetarian / vegetarian option)
Spicy Corn Chowder: Ready in a Jiffy!
A glass of easy-to-prepare corn, which can be made vegan or vegetarian, when pieces of kneaded cheese are used as topping. Get the recipe here.
Beef chicken onion with vegetables and cayenne pepper
A spicy twist on traditional Czech goulash, this hearty stew will take you through the cold days of winter. Get the recipe here.
Peppery Chicken soup with vegetables and chickpeas
Dinner does not have to be a huge project, this uncomplicated chicken and vegetable soup is loaded with good ingredients for you and is very easy to prepare. You will find the recipe here.
Austrian potato soup with Bacon and Cayenne
This goulash potato soup is a great way to change your normal potato soup recipe. You will love creamy potatoes, smoked bacon and spicy tones of cayenne pepper. This very easy recipe can be found here.
Stewed recipe with pork and green garlic in the oven
Ingredients stewed recipe with baked pork and green garlic
- 1 kg pork pulp
- 2-3 bunches of green onions
- 2-3 bunches of green garlic
- a bunch of green dill
- a bunch of green parsley
- 200 g peeled tomatoes in broth
- salt and pepper to taste for seasoning
- delicate vegetables
- vegetable oil
Stew recipe recipe with pork and green garlic in the oven
Cut the meat into cubes, wash it, dry it on an absorbent towel, salt it, pepper it and fry it in oil.
When it starts to brown, remove the pork hull with a spatula, put it in an oven tray, and in the oil in which the meat was fried, add the onion and garlic cut into medium-sized pieces and cook. When they have hardened, add the tomatoes, delicately vegetables (for taste) and a little water and continue to simmer.
This ready-made composition, pour over the meat in the pan, sprinkle with finely chopped greens, season with salt and pepper, if necessary add a little more water, and put in the oven for about 35-40 minutes.
Cumin soup recipe
- 2-3 tablespoons of cumin seeds
- 3 tablespoons flour
- An onion
- Two cloves of garlic
- Salt, pepper and paprika.
Method of preparation
Cumin seeds are placed in a large bowl over low heat, stirring constantly, until the seeds begin to crack. Add 2 liters of water over the seeds and bring to a boil. Put the bowl of water and cumin seeds aside, put a lid on top and leave for 15 minutes, then strain.
Meanwhile, fry the finely chopped onion, over which add the crushed garlic and let it harden until the onion becomes translucent. Add the tablespoons of flour, a little sweet paprika and mix very quickly continuously, so that the preparation does not burn.
Over the mixture of onions and spices, gradually add, little by little, a cup of cold water and mix so as not to form lumps. When the composition acquires a homogeneous consistency that tends to thicken, gradually add a little warm cumin juice. Mix everything and season with salt and pepper to taste.