In a pot, heat up Ghee, add diced squash,
sliced ginger, garlic, spices, broth of your choice and cook until soft.
Add a handful of cashew nuts, sour cream and mix the soup with an immersion mixer until smooth.
Garnish the soup with cashew nuts and parsley when serving.
In a pot, heat the Ghee and sauté the finely chopped onion. Add garlic, ginger, spices. Sprinkle with flour and cook a couple minutes. Pour in the broth, add diced potatoes, mushrooms and beans. Mix and cook until everything is soft.
Garnish the stew with parsley.
Sauté finely chopped onion. Add cut up sausages, crushed garlic, sweet paprika, dust with flour and sauté briefly. Pour in water or broth, add diced potatoes and cook for about 15 minutes. Season with salt and pepper. Lastly, pour in heavy cream. Serve the soup in a small loaf of bread. Garnish with chopped parsley.
n a larger pan, sauté chicken strips until golden on all sides. Remove the meat and store in a warm place. Cut the peppers and onions into strips and sauté in the same pan. Cover with a lid and simmer until soft. Put the chicken strips back, season with spices and garlic.
Pour in the milk, mix in the pasta and slowly cook until soft.