House of Knorr Recipes
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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • Knorr hot and sour soup 1 liter
  • Celery rib (diced) 2 tbsp
  • Onion (diced) 2 tbsp
  • Rafhan corn oil 1 tbsp
  • Shrimp diced ½ cup
  • Chicken diced ½ cup

method

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  • Prepare knorr hot and sour soup as directed
  • Heat oil and saute onion, celery with shrimp and chicken.
  • Add prepared soup and let it cook few minutes, adjust seasoning
  • Garnish and serve hot.

INGREDIENTS

  • Knorr hot and sour soup 1 liter
  • Celery rib (diced) 2 tbsp
  • Onion (diced) 2 tbsp
  • Rafhan corn oil 1 tbsp
  • Shrimp diced ½ cup
  • Chicken diced ½ cup


method

  • Prepare knorr hot and sour soup as directed
  • Heat oil and saute onion, celery with shrimp and chicken.
  • Add prepared soup and let it cook few minutes, adjust seasoning
  • Garnish and serve hot.

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