SOUPS / BROTHS / UNIVERSAL SPICES

Mushroom soup

Combined spice mixture with three types of Italian dried mushrooms for quick and easy preparation of mushroom soup

Recipe:

Instant mushroom soup – 80 gr.
Hot water – 1000 ml.

Ingredients: wheat flour, modified potato starch, dried mushrooms (Champignons, Agaricus Bispora), dry skim milk, onion, garlic, salt, parsley, natural mushroom flavor

Instructions for preparation: 80 gr. of instant mushroom soup should be added to 1 liter of boiling water for 3-5 minutes with continuous stirring. At your request, half the water can be replaced with fresh milk or liquid cream.

Chicken broth

Combined blend of spices and flavors to enrich the taste of dishes

Recipe:

Dry mix Chicken Broth – 15 gr.
Hot water – 1000 ml.

Ingredients: cooked salt, modified and native potato starch, spice extracts, parsley, turmeric, natural chicken flavor

Instructions for Preparation: 15 gr. of chicken broth are poured into hot water. Stir until the product dissolves.

BBQ Marinade

Red-smoked marinade with a smoky taste for grilled pork

Recipe:

Meat – 1000 g
BBQ Marinade – 50 g

Ingredients: salt, pepper, mustard, paprika, garlic, smoke flavor, natural flavors and spices, vegetable oil

Method of preparation: If the meat is not trimmed, it should be seasoned with 5g. salt per 1 kg. meat.

Marinade must be spread evenly over the meat and stay for at least 3 hours in the refrigerator. For better flavorings it is desirable to stay in a refrigerator for 24 hours.

Most suitable for pork, neck steaks and skewers.

Herbs and Garlic Marinade

Marinade with a delicate aroma of herbs and garlic for flavoring pork and chicken meat

Recipe:

Meat – 1000 gr.
Marina Herbs and Garlic – 50 gr.

Ingredients: salt, garlic, dill, parsley, pepper, natural flavors, vegetable oil

Method of preparation: If the meat is not trimmed, it should be seasoned with 5gr. salt per 1 kg. meat.

Marinade must be spread evenly over the meat and allowed to sit for at least 3 hours in the refrigerator. For better flavorings it is desirable to stay for 24 hours in a refrigerator.

Best suited for pork, neck steaks.

Universal spice

Vegeta Type

Combined mixture of salt and spices for flavoring and enrichmentоn different dishes

Dosing Instruction: According to taste preferences

Ingredients: cooking salt, natural spices, dried carrots, onion, parsley, garlic, dill, turmeric, extracts

Dry Sauce Pork Kebab

Recommended dosage: 100 g/kg

Ingredients: Wheat flour (Gluten), potato starch, natural spices and spice extracts, cooking salt, pork protein, tomato powder, flavors

Recipe:

Water – 800 ml.
Dry sauce pork kebab – 100 gr.

Method of preparation: Water is boiled in a suitable container. The dry sauce pork kebab is stirred in 200 ml. cold water and gradually add to the boiling water with continuous stirring.