Wash the meat, cut it into cubes and put it to boil in a little water. After it has boiled a few times, pour the water. Put the meat to boil in another water and let it simmer for half an hour. Meanwhile, prepare the vegetables.
Carrots. Parsley and celery cut into small cubes. Finely chop the onion. Cut the cabbage into cubes as much as possible .. so that the strips come out wider. Cut the peeled potatoes into cubes as for puree.
Put the oil in a saucepan, add the onion, carrots, parsley and chopped celery. Stir until the oil is colored. Put the broth and a little water (50-100ml). Let it simmer for 2-3 boils. Turn off the heat.
After the meat has boiled for 30 minutes, add the cabbage. From here on, the soup will be made ... after an hour ... Let it boil for 15 minutes and add the stewed vegetables. Boil the vegetables for 30 minutes and add the potatoes and the Knorr cube. After they have boiled, add the potatoes for 15 minutes. green beans. Let it boil for 5 minutes and add the finely chopped green parsley. Turn off the heat, add salt. Optionally add more vinegar.
It was work but it was worth it.
Beef soup: Moldovan recipe # 2
Ingredients Beef soup - Moldovan recipe
leustean verde & # 8211 1 link
green parsley & # 8211 1 link
Preparation Beef soup - Moldovan recipe
For beef soup, the meat is cleaned of skins, washed and portioned into 5 pieces. Parsley and larch are washed, cut into small pieces. The borscht is boiled, strained. Carrots, celery, parsley root and parsnips are cleaned, washed, finely chopped. Pickled cucumbers are washed, peeled and seeded, cut into strips and scalded. The pieces of meat are boiled in 2 l of salted water and frothed. When the meat is half cooked, add the vegetables (onion, celery, carrots, parsley root, parsnip), pickles. When the vegetables and meat have boiled, add borscht and continue cooking for about 10 minutes. At the end add green larch and green parsley.
Hi. I made the soup and it came out super. I also received the title of "queen of soups" from a whimper. The idea is that I did it in the same way, but I didn't put the tomato juice, which decisively improved things! Congratulations! You really chose the best recipe.
Hi. Your "fussy" quotes give beautiful titles :) I have been convinced for years that the "queen of beef soups" is the one with a lot of cauliflower and dill and that it can't be made better. I also noticed that sometimes you only need a small modification of a recipe that we keep making. the hard part is to find that change, most of the time we find it by chance.
This veal soup with cabbage juice and egg scraps, because it is sour, simple but generous in taste in obogation of vegetable and green flavors
- veal (I had about 800 gr. veal breast and about 400 gr. veal antricot)
- 2 carrots
- 1 onion
- 1 green bell pepper
- 1 parsnip
- 1 parsley root
- 1 short celery stalk Apio
- 1 small celery root
- 2 potatoes
- 1 bunch green parsley
- 3-4 tablespoons tomato paste (or 4-5 fresh tomatoes)
- 1 or
- 700 ml of cabbage juice
- 3 liters of water
Clean very well, wash the meat and portion, as desired.
Clean, wash and cut the vegetables (carrots, onions, bell peppers, parsnips, parsley root, celery) into small cubes, or as desired, and chop the greens.
If you use fresh tomatoes, wash them, peel them and cut them into small pieces or put them on a grater.
Peel the potatoes, wash them, cut them into 4 or 8 pieces, according to your preference, and put them in a bowl with cold water, so as not to oxidize, until we use them.
Put the meat to boil in a larger pot with cold water (water to cover the meat with about "two or three fingers") and a little salt, taking care that when it starts to boil, we take all the foam.
After frothing it very well, cover the pot and let it boil over low heat. Being beef, it should boil in about 30-35 minutes.
When the meat is almost cooked (if you stick a fork in the meat, it penetrates easily) add all the chopped vegetables, one at a time, first the roots, onions, peppers and finally all the potatoes.
After the pot is "filled" with the cabbage juice to taste, let the soup boil a little more, for a boil, two.
Meanwhile, prepare the egg scraps: beat the egg well with a pinch of salt, add 2-3 tablespoons of hot juice from the soup, stirring, and then pour the diluted egg mixture into the boiling soup, shaking with a fork. in the pot when the egg comes in contact with the soup, so that the egg turns into so-called fine "rags" and does not coagulate quickly into large and unsightly pieces.
Sweet chicken back soup
In Romania, a word circulates & # 8211 if at lunch you didn't put something warm in your stomach, it's as if you didn't eat that day.
Those who do physical work, most of the time, in the morning before leaving for work, also serve a hot soup, a habit that is repeated in the evening, most of the time, to prepare the refreshment of the forces since that day.
A little advertising doesn't hurt! Related to the health of the happy gourmet, after an appetizer as simple as possible, of & # 8220accomodation & # 8221 (word comes), hot juice, hot even, at the beginning of the rich meal, it suits the stomach, preparing it, greasing it, for the way two which is usually much more consistent.
About simandicosi, sophistication and culinary imaginations, but also about serious teachings, from old people! Whenever I write a soup or soup recipe, I can't help but remember some presenters on various shows (great chefs, in my opinion, only well paid by the show's sponsor, in my opinion) who promote the use of lean meat for such preparations. Let's be serious, even those who say in front of the camera that the soup is made from lean meat, do not believe what I say. What soup can be made only from veal muscles (by the way it costs about 50 lei / Kg)? Bone meat is definitely the only one recommended for real soups and broths. To put only meat, without bone in the plate at the restaurant (to look good and thus justify the high price), is completely different. At home, how to remove bone from the head of the chest, pig or bones from the back of chicken? If among those at the table there are some who like to take the marrow out of the veal broth or from the pork chop, in order to fully feel its special flavor, if they simply want to suck the chicken bones, become so tender after boiling?
From our ancestors reading! Our elders were even more consistent, when they put in the pot to boil, the whole chicken, raised in the yard of the house, then cut and cleaned, with the fat of a palm around the tart. They gathered the excess fat and put it in a jar, with a little coarse, cold salt, in the load. Poultry fat, hardened, was later used to eat potatoes, shelled beans or peas, in the days when, although it was not fasting, they cooked without meat. The pilaf was not forgotten either, when the added bird fat swelled the rice, making it sticky and delicious.
What and how do we buy? We are certainly interested in the price of the food we buy. It is preferable to buy a whole chicken or a whole chicken, fresh bird, with the fat in sight, as high as possible, usually over 2 Kg. The rooster, longer in shape and with almost no fat, is to be avoided, being atos, with fairy meat. The hen is wider and fatter (yellow spots) under the skin, around the neck and around the tart. The meat should be white, not red or purple. The bird is cut: legs, chest, wings and & # 8220the rest & # 8221 (back, wing heads, neck, entrails & # 8211 if it had the bird bought, tart). And the claws cleaned of nails and skin can be boiled together with the others, having stingyness that tastes like soup. Buying the whole bird will cost less, and the preparations that can be made, varied.
Ingredients needed in the recipe. In my recipe today, it is precisely the "rest" from a slaughtered chicken. Roots (carrot, parsley, celery, parsnip), leeks, onions, bell peppers, lard, coarse salt, green parsley, sour cream, hot peppers, horseradish are also used.
The roots are cut into cubes or slices or put on a large grater. Leeks, bell peppers and onions are cut into slices.
We can also use frozen vegetables, put in the freezer with tomatoes, bell peppers. Frozen vegetables are used as such, they are not allowed to thaw at room temperature. Frozen tomatoes are passed through a stream of warm water and peeled before being sliced.
& # 8220The rest & # 8221 of the sliced chicken is scalded in boiled water for 2 minutes, then the water is thrown away or the formed foam is collected, without throwing away the water.
When the pieces for the soup are scalded, they are fried after scalding and draining in a sieve, in poultry lard together with the roots, onion and leek.
Tomatoes are cut into slices. Finely chop the parsley.
When the vegetables are cooked, add the sliced tomatoes and cook together with the chicken pieces and vegetables.
When the tomatoes start to leave their juice, add to the pot, cold water, brought to a boil and boil the soup on the right heat, with the lid on the pot.
If the water with which the chicken pieces were scalded has not been thrown away, add all the vegetables to the soup and boil the soup over a suitable heat.
Sprinkle fresh, finely sliced parsley in the soup. It is given in 2-3 boils.
Sweet chicken soup is served hot, with hot peppers and / or horseradish and / or sour cream.
A warm polenta cannot be missing from the table. True gourmets will be grateful.
Don't forget a glass of plum brandy.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Spending a lot to cook at home does not mean that your dishes will necessarily be tastier. Spending carefully, choosing & # 8220 raw material & # 8221, diversified and using birds / animals to pass alone in your kitchen, dividing into packages for soups and stews, for steak, for food, you will surely get the money in the household and why not, your dishes will be among the most delicious.
Chef's veal soup - Recipes
1. Bulgarian soup
2. Potato soup
3. Bean soup
4. Bean soup and ribs
5. Soup with loboda
6. Soup with lettuce
7. Nettle soup
8. Sponge soup
1. Transylvanian soup with loboda
2. Pumpkin soup
3. Pumpkin soup (Greek)
4. Stuffed pumpkin soup
5. Green bean soup
6. Leek soup
7. Tarragon soup
8. White cabbage soup
9. Fresh vegetable soup
10. Peasant vegetable soup
11. Ukrainian vegetable soup
1. Soup with mutton and vegetables
2. Carp soup
3. Banat soup with rabbit meat
4. Transylvanian soup with lamb
5. Lamb soup (Greek style)
6. Transylvanian soup with beef
7. Beef soup (Greek)
8. Peasant soup with beef
9. Chicken soup
10. Chicken soup (Greek style)
11. Chicken and tomato soup
12. Chicken soup (Greek)
13. Smoked cabbage soup
14. Poultry soup with garlic
15. Peasant soup with chicken
16. Potroace soup
17. Transylvanian soup with pork
18. Peasant soup with pork (Greek style)
19. Peasant soup with pork
20. Beef Soup (Greek)
21. Beef and vegetable soup
22. Beef and cabbage soup
23. Meatball soup
24. Meatball soup (Greek)
25. Soup with special meatballs
26. Fishing soup
27. Peasant soup with beef
28. Belly soup