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It is made quickly and is very tasty!
- 1 kg of smoked pork bones
- 1 onion
- 2 large carrots
- 1 piece of celery
- 500 g frozen spinach
- 2 lg tomato juice
- 1 lg rice
Preparation time: less than 120 minutes
RECIPE PREPARATION Pork bone soup with spinach:
The pork bones are washed and boiled. Remove the formed foam and let it boil over low heat.
The vegetables are cleaned and washed. Chop the onion, grate the carrot (or cut it into cubes), cut the celery into cubes.
When the meat is cooked, add the vegetables, spinach and rice. After about 20 minutes, add the tomatoes and salt if necessary. Let it boil for about 10 minutes.
1 parsley root
1 tablespoon broth
Wash the meat and bring to a boil in approx. 4-5 liters of water. When it starts to boil, froth well until the juice remains clean. After the meat has boiled in half, add the vegetables cut according to preference. When the vegetables and the meat have boiled, add the noodles, broth and cabbage juice. take the pot off the heat and add the beaten egg and the chopped larch. If necessary, add a little more salt, depending on how much cabbage juice there is.
Note: If you want the juice to be limped, boil the soup over low heat, not hard.
BEAN soup with PORK ribs
You need: 1 kg of pork ribs, 500 gr beans boiled well before, 2 onions, 2 carrots, a parsnip, a small celery, 1 liter of borscht, 3 eggs, 2 tarragon twigs, a handful of dried larch .
Many delicious culinary stories in the book The Sinful Pleasures of Gastronomy by Aurora Nicolau, published by Integral Publishing House.
In winter, on the frosting, boil the pork with enough water (10 large cups) in a saucepan and leave it to simmer for about an hour, an hour and a half, always removing the foam formed until the meat is cooked in proportion of three quarters. In the same juice, add the diced vegetables: onion, carrot, celery, parsnip, plus the already well-cooked beans, and let them boil together until almost the meat comes off the bones. Then it tastes like bran borscht and a little pickled tarragon. Take the pot off the heat and pour 3 well beaten eggs and dried larch. In Transylvanian cuisine, the soup is always brought hot and accompanied by sour cream and hot peppers.
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Pre-cooked belly soupPre-cooked belly soup
Why wait to boil the veal belly, pass it through a thousand waters, put it in vinegar and then clean it when you can buy from the store directly pre-cooked and cut into pieces. Soup prepared with pre-cooked belly is a soup easy to prepare by any housewife with or without experience.
I know that when I first returned from China my wife, who was not an experienced cook at the time, was waiting for me with a belly soup in which she used frozen pre-cooked belly. To have a tasty result, use exactly the quantities of ingredients in the recipe. If you can, when making vegetable soup, boil a broken beef or pork bone with them, so that the marrow from the inside reaches the soup, the taste will be much better.
Pre-cooked belly soup
I said in the last post that I prepared chicken ostropel from my old cookbook. Well, it just so happened that the next day's soup was prepared under the guidance of the same book (recipe 113).
This peasant soup turned out very good, sour and full. The diners liked it and it turned out to be an inspired choice.
- pork ribs with meat
- 1 carrot
- 1 onion
- 1 small celery
- 300g frozen vegetables (brussels sprouts, peas, green beans)
- 50g of rice
- 1l cabbage juice
- larch or celery leaves
I washed the bones and boiled them in cold water. I kept the fire low and collected the foam whenever needed.
I had some of the vegetables in the freezer. I cut the fresh vegetables into small pieces.
When the soup did not form a foam on top, I added all the vegetables and washed rice.
I kept the fire small and let the soup boil until the vegetables and rice were ready.
I boiled the cabbage juice separately, in another bowl, and when it started to boil I poured it over the soup.
I adjusted the taste of salt, added greens and turned off the heat.
I served the soup hot, with hot peppers pickled with sugar and vinegar.
How to prepare sour pork soup with cabbage juice (peasant recipe):
Wash the pork bones in more water, then portion them into small pieces.
Boil the pork bones in boiling salted water for about 5-6 minutes.
When they reach the boiling point, the water drains from the pan.
Wash both pork bones and the pan with hot water.
Pork is scalded in this way to eliminate toxins.
Put the pork bones back in the hot water with a little salt, depending on how salty the cabbage juice is.
When the meat on the bones is easily penetrated, add the roots and the two pieces of onion cleaned and chopped into cubes.
After a few minutes, add the pork bone soup with the cabbage juice.
When the roots are almost cooked, add the finely chopped pepper.
If the pepper is added with the roots and onions, it will soften too badly and will not retain its properties.
Add the tomato juice and tarragon.
If you don't have tomato juice, you can grate some tomatoes.
You can also put 1-2 tablespoons of broth to give it color.
Let the soup simmer for ten minutes.
Match the taste of salt and pepper, then turn off the heat and add the finely chopped parsley.
Soup with pork bones is served hot, along with a hot pepper.
At the end of cooking, whoever wants can add a beaten egg.
You can also put noodles or a handful of pasta when the soup is cooked for about three quarters or you can leave it like that, simple.
Pork bone soup with spinach - Recipes
Preparation time: 1 h 30 min.
Ingredient: 100 g veal or beef, 1/2 carrot, 1/2 parsley root, 1/2 bell pepper, a teaspoon onion juice, 1 tomato (or a tablespoon tomato juice), a cup of green corcoduse, a tablespoon of yogurt, salt, larch, parsley.
Home delivery! Great to buy the ingredients for this recipe!
Method of preparation: Boil the meat in half, add the vegetables, finely chopped, onion juice, add the peeled and diced potatoes, then the cleaned and sliced peppers and tomatoes. Bring to the boil, season with salt and when ready, mix with the sour juice in which the corcoduses were boiled.
Serve with yogurt, larch and parsley.
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How to make spinach soup:
Wash the spinach well under running cold water and put it in a pot with a cup of water. I use a little water because this way the spinach does not lose its vitamins. Bring to the boil for about 2-3 minutes, then put it in a strainer and let it drain.
Cut the kaizer into thin slices, chop the onion, peel and grate the garlic, then cook them with two tablespoons of oil for about 6 minutes, stirring constantly. After this time, add the scalded spinach and drain well, continuing to stir. Add about 2.5 & # 8211 3 liters of water and a little salt. Let it boil for 30 minutes.
Separately, in a bowl, mix the sour cream with the two egg yolks. Put a little juice from the soup, then pour the mixture into the pot and mix well. Beat the egg whites with a little salt and add them to the soup pot.
To sour the soup, I used 3 tablespoons of vinegar but you can also use whey or sorrel.
Transylvanian pork soup recipe
Transylvanian pork soup recipe from: pork, sour cream, eggs, carrot, onion, pepper, rice, tarragon, borscht, oil, salt, pepper.
- 400 g pork
- 150 g cream
- 2 eggs
- 1 carrot
- 2 onions
- 1 bell pepper
- 2 tablespoons rice
- 1 l borscht
- 2 tablespoons olive oil
Method of preparation:
Wash the pork well and cut it into cubes. Bring to a boil in salted water over medium heat. Allow to boil well, during which time the foam that forms on top is carefully removed each time.
Peel and chop the onion, grate the carrots and cut the bell pepper into strips. Fry the vegetables in hot olive oil in a pan and add over the meat in the soup pot.
Then add the rice and cook for another 20 minutes. Season the soup with salt and pepper to taste. Add the borscht and bring to the boil.
Separately, beat the eggs in a bowl and then incorporate the cream, continuing to beat. Pour over a hot soup polish and stir.
Stop the fire and straighten the soup with whipped cream with egg and tarragon. Serve the soup immediately, hot, accompanied by hot peppers.
There are many variants of recipes spread in Romania. Belly soup yellow recipe varlan and transylvania cautari.
Simple Recipe Belly Soup Lady 4 Lady S
Silviu MironSergiu Nedelea Horia Virlan Petrisor Tanase Dan Silviu Boerescu.
Yellow recipe for belly soup varlan. The original recipe for Radauti soup is a bit more complicated and it is necessary to. Belly soup is a traditional Romanian dish. Video presentation of the belly soup recipe.
However, not all of us need lipids or smoked bacon or ribs or lebar. 1kg semi-prepared belly 2 sachets Knorr belly soup 1 carrot 1 onion 100g celery Vegeta Cream Salt. The book Our Dishes Winter Recipes written by Horia Virlan contains a variety of recipes to suit everyone's taste, almost every recipe being accompanied by absolutely appetizing photos.
The soup will turn white the moment we sour it. The classic recipe belly soup is one of the favorite soups of Romanians. Here are some pictures of a soup that makes foam P Add.
After another two boils, pour the garlic with water, mix and set the pot aside. It contains the necessary ingredients and how to prepare it. Mar 24 2010 I want to share with you a belly soup recipe that I have never failed ceapamorcovtelinacartof soup.
For the latest posts don't forget to Subscribe. It is preferable not to replace lemon juice with vinegar. In Bucovina there is a recipe that bears the name of the locality where it was made.
If you like belly soup, you will love this soup as well. Radaute soup original recipe. Yellow varlan cada radauteana.
After it has thawed, we boil it in 2 liters of water, adding vegeta and salt. It is preferable for the belly to be semi-prepared, so it does not require too long a cooking time. What else can we do than eat more fat to compensate for the strong burns. According to some, its specificity is the souring with lemon and the addition of a lot of garlic, but so far the addition of vinegar instead of lemon has been maintained in many recipes.
Chicken soup sour belly soup carp oven horia varlan meatball soup greek chicken breast soup and sour cream recipes horia varlan radautean soup sleep head soup fish soup chicken soup. Feb 05 2016 When the belly is boiled, sour the soup with the lemon juice gradually according to your preference so that it does not come out excessively sour. Separately, boil the belly for approx2kg.
A slightly different belly soup for the juice I used a smoked pork chop. It's the kind of food you need. Put the polishes with hot soup, stirring constantly afterwards.
You might be interested. When it comes in contact with hot soup. Belly soup is one of the most beloved Romanian delicacies, tasty and velvety.
We thaw the belly. And add back to the soup. Match the taste of salt. It is usually eaten on holidays or on special occasions.
2 3 small beef bones 1 kg pre-cooked beef belly two onions 2 bell peppers 4 carrots half a celery a clove of garlic 5 6 tablespoons. After boiling 10-15 min. One thing is for sure.
The belly soup recipe has the advantage that it offers freedom to those. Precisely because you don't like belly soup, you will appreciate it. Radauti soup has its origins.
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