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Peel the onion, carrot and kapia pepper, finely chop and put to harden in a little oil and water, in a pot of about 5000 ml. Meanwhile, cut the sauerkraut, add it to the vegetable mixture, cover with approx. 3000 ml of cold water, add the smoked meat cut into pieces and let it boil over medium heat, semi-covered approx. 40 minutes.
Meanwhile, the two kinds of meat are passed through the mincer, the finely cleaned and minced onion is hardened with a little oil and water, then the rice is added, seasoned with salt, pepper and paprika. The mixture obtained from onion and rice is added to the minced meat, mixing until the two compositions are incorporated, and for safety add an egg and knead well until a homogeneous mixture is obtained. After the cabbage has been cooked and the meat is added, meatballs are added to the meat mixture, it is left to boil for approx. 15 minutes on low heat. Serve hot with hot peppers or cream to taste.
Good appetite! : - *
The best meatball soup I've ever eaten. I love this recipe!
We clean, wash and grate (or cut into small cubes) the carrots, bleach and celery. Peel an onion and finely chop it.
In a bowl, put the chopped vegetables together with 2-3 tablespoons of oil and sauté for 5-7 minutes, until slightly browned… Then add 2 liters of preheated water and leave on low heat / suitable until it starts to boil well ...
In a separate bowl, put the meat, egg, a quarter of the bunch of parsley (finely chopped), 1-2 tablespoons of rice and a little salt. Mix well. If the meat is too soft (usually when we buy it chopped ready), add a tablespoon or two of breadcrumbs.
Wait for the meat to “rest” until the soup starts to boil… Turn the heat to low and, with the help of wet hands, form meatballs the size of a quail egg (or as large as you want). Add the rice and simmer until the meatballs and rice are cooked. Then add the borscht, mashed or diced tomatoes…
Let everything simmer for another 15 minutes on medium heat, add salt and add the parsley. Bring to the boil and turn off the heat.
Cover the bowl and leave for 15-20 minutes, then we can serve.
- You can replace tomatoes with cream
- If you want, you can also add a little smoke (cut into small pieces) at the beginning, when you fry the vegetables
Soup and Soup Recipes
There is almost no Romanian lunch without soup or broth. Based on meat or vegetables and even fruits, soups and broths are the ideal choice for a healthy and delicious lunch. Almost all international cuisines have their own recipes for soups and broth, which are more or less original. Belly soup, fish soup, smoked bean soup, dumpling soup, tomato cream soup, meatball soup. Here are just a few ideas for delicious soups and broths, which you can find here.
Transylvanian soup with potatoes and smoked meat. So good that you don't get a single serving!
A soup so good that you can't say "no, thank you" when it's offered to you. Here's what you need:
1 kg of potatoes, 1 kg of smoked meat with bone (you can fold the ladder or according to your preferences), 1/2 celery, 1/2 parsley root, a teaspoon of hot pepper paste, 2 onions, 1 tablespoon flour, salt, 200 grams of cooking cream, green dill, pepper, tarragon (if you like).
Preparation: If the smoke has a lot of fat, try to remove as much as you can from it because there will be a lot left, and if it is too salty, you can desalinate it a little. Then it is boiled in 4-6 liters of cold water over a suitable heat, taking its foam when it starts to boil.
After boiling the meat, you can cut the pieces or leave larger pieces to traditionally eat the meat on the bones. While the smoke is boiling, peel all the vegetables and cut them into cubes.
Also, the potatoes are cleaned and cut into equal cubes and kept in cold water until they are needed (so as not to oxidize).
After the smoke boils well, make sure that the fat does not pool in the remaining water, if this happens try to graduate the water, and add the vegetables, without the potatoes. After the water boils, add the potatoes. Be very careful, before adding salt, taste it, the water is probably quite salty from smoking. When the potatoes and the rest of the vegetables start to boil, add the boiled meat and leave them on the fire together. Sprinkle with pepper or paprika paste, add pepper, sour cream and tarragon if you opt for it. If those invited to the table appreciate the spicy taste, you can add 1, 2 hot peppers to the soup, but you have to make sure that it is to everyone's taste. It was the turn of the dill before closing the fire. If not everyone enjoys dill fan soup, it can be added optionally at the time of serving. The soup is ready, and we assure you that it is a goodness that you will not regret!
Happy and fulfilled holidays!
See also the recipe for perisoare a la grec:
Meatball soup is one of my favorites, so today I will give you the recipe for a soup that your whole family will enjoy! here's how to prepare it:
500 g minced meat mixture, 1 large onion, 150 gr rice, 1 carrot, 1 capsicum, 1 parsnip, 1 large potato, fresh parsley, a dried thyme powder, 4 egg yolks, 200 ml sweet milk, 200 ml cooking cream , vinegar, salt, pepper, oil.
Method of preparation:
Finely chop the onion and fry in hot oil for a few minutes. Add 1 liter of water and bring to the boil. Mix the meat with salt, pepper, rice, thyme and freshly chopped parsley. They form hairs that we boil over onions. When they are almost cooked, add the grated carrot and parsnip and the diced potato and pepper.
Bring to a boil over medium heat.
When the vegetables and meat are ready, season the soup with vinegar, salt, pepper and egg yolks mixed with milk and cooking cream (bring to the same temperature by adding hot soup juice). Boil together for just one minute, then turn off the heat and add the chopped greens.
See also the recipe for sour peasant chicken soup with cabbage and chicken rags:
This soup is the soup of my childhood, it reaches my soul directly, and I would eat it instead of any dish from pretentious restaurants. It is a soup prepared from whole chicken from CocoRico, a natural chicken, which gives a delicious taste to the chicken soup, an authentic unforgettable taste as in childhood! I can say that this soup lacks nothing! Ingredients: 1 CocoRico chicken, 2 onions, 4 medium carrots, 1 parsley root, 1/2 celery (in stores there are very large ones), frozen peas, 100 grams, 5 medium potatoes, 1, 5 liters of cabbage juice, salt (if it is not already salted cabbage juice), 2 kapia peppers. 1/4 cup rice, 1 cup red tomatoes, dill, parsley.
Preparation: Portion the chicken and put it to boil in a 7 liter pot (the amount of my pot is enough for about 3 days for the whole family) with a little salt. Meanwhile, clean and cut the vegetables as desired (cubes, slices). The secret is to be all about the same size to boil at the same time). When the chicken starts to boil, take the foam and add the chopped vegetables - except the kapia pepper which boils very quickly. When the vegetables start to boil, add the diced kapia peppers and rice, and leave them on the fire for about 10 minutes. Meanwhile, boil the cabbage juice in another bowl, to put it boiled directly in the soup pot. When it boils, add it to the pot with a little broth, and leave it until it boils again, then add 1 beaten egg and turn off the heat. Add parsley and finely chopped dill and cover with a lid.
In a larger saucepan I put the oil and finely chopped onion together with the chopped pepper. I stirred on the fire for about 3 minutes and then I put 3 and a half liters of water. I let it boil in the meantime, chopped the vegetables and prepared the meatballs. When the water started to boil, with a teaspoon I took small portions of the meat and put it in the soup. After I finished the meat I put all the vegetables at once in the soup and left it to boil. At the same time I added about 5 tablespoons of rice. After they were half cooked, I put the sour cabbage and left it to boil. At the end I added the larch and that's it.
Preparation Time: 1 h 20 & # 8216
First we mix the minced meat. Add the rice and onion that has been hardened in oil. We also put tomato juice, diced ham, salt and pepper to taste. Watch out for salt, keeping in mind that sauerkraut is already salty.
The sauerkraut is washed several times in cold water and allowed to drain. We unfold the cabbage into sheets, take a large sheet, put the meat mixture and roll it forming large sarmale the size of a smaller fist. We place them in a bowl with a thicker bottom, over a layer of chopped cabbage. Sprinkle chopped dill, a few sprigs of thyme and peppercorns.
If you liked the Transylvanian Sarmale recipe with sauerkraut and smoked cabbage, you might also like the Cabbage of Cluj recipe, the traditional recipe. A unique dish from the Transylvania area
The cabbage juice is put diluted and hot over the sarmale. The juice should be enough to cover the sarmales. Turn the heat to medium, and after the first boil, reduce the heat to low. the stuffed cabbage should boil for about 2 hours. They can also be put in the oven for half an hour.
If you liked the Transylvanian Sarmale recipe with sauerkraut and smoked, you might also like the Taci şi swallie recipe. Traditional layered shepherd's recipe
Serve a wire, along with smoked ribs, sausages, 2 tablespoons sour cream on top and chopped green parsley. I didn't forget the polenta and hot pepper. Good appetite!
Transylvanian new potato soup
Transylvanian soup of new potatoes, a soup to which we can add for a special taste, new cabbage and some smoked cheese.
The history of the potato in Europe begins after 1530, when the Spaniards discovered the potato in Peru and introduced it to Spain in southern Europe around 1540. Forty years ago, forty years ago. English Raleigh & icircl introduces the British Isles of the Netherlands. At that time, the potato was considered toxic to humans because it was considered to cause leprosy and was only used to feed cattle (Wikipedia tells us).
Iron, phosphorus, calcium, magnesium and zinc in potatoes help build and maintain bone structure. Potassium, calcium and magnesium (all found in potatoes) lower blood pressure. Potatoes also contain a significant amount of fiber, but also vitamin B6.
Photo: Ciorb & # 259 ardeleneasc & # 259 de & # 8239cartofi noi & ndash Arhiv & # 259 Burda Rom & acircnia
& Icirc & # 539i must:
2 kg of new potatoes
1 leg & # 259tur & # 259 onion & # 259 green
2 young carrots
1/2 varz & # 259 nou & # 259 mic & # 259
300 g costs & # 539 & # 259 & icircmp & # 259nat & # 259 smoked & # 259
1-2 tablespoons oil
300 g sm & acircnt & acircn & # 259
2 or & # 259
1 leg & # 259tur & # 259 m & # 259rar or p & # 259trunjel
1 tbsp & # 539 & # 259 f & # 259in & # 259
paprika, pepper, salt
Preg & # 259te & # 537ti a & # 537a:
Cure the vegetables and wash them. Cut the onion into thin slices, the diced carrots, the faithful cabbage, and the potatoes into large cubes. Portions cost a small amount of oil, 5 liters of pot for soup. Add paprika, cabbage, then carrots and onions and mix lightly. Quench with 2 & frac12 liters of hot water, add the potatoes & boil the vegetables for 10-15 minutes.
& Icircntre meantime, tai m & # 259runt verdea & # 539a. Mix the flour with 100 ml of cold water and pour it into a bowl, after which it is boiled for 2-3 minutes. Stir and season the soup, stir and turn off the heat. Ba & # 539i the egg with sm & acircnt & acircna & # 537i un polonic de sup & # 259, which you put gradually. Turn & icircncet sm & acircnt & acircna & # 537i mix. Serve the gates pressed with greens and finely chopped.
Prepare for 20 min. Boil 25 min.
Re & # 539et & # 259 by Ana Olga Laszlo, H & # 259d & # 259reni, Mure County & # 537
Sarmale in smoked sauerkraut leaves
One of the most popular sarmale recipes is the one with smoked pork and pork, wrapped in sauerkraut leaves.
To prepare this recipe, you need the following ingredients:
- 1.5 kg of minced pork
- 1.5-2 kg of sauerkraut
- 3 finely chopped onions
- 50 ml oil
- 150 g of rice with washed round grain
- 150 ml of lukewarm water
- a bunch of finely chopped green dill
- 5-6 sprigs of thyme
- 3 bay leaves
- smoked ribs
- 5 tablespoons tomato paste.
Put the onion to harden in oil until it becomes translucent, at which point add the rice and cook for another 2 minutes. Then remove the pan from the heat and leave to cool.
Add the minced meat, dill, paprika, salt and pepper to the onion and rice mixture. Homogenize the mixture and use it for filling cabbage leaves.
The stuffed cabbage is placed in a ceramic pot, on the bottom of which you placed the chopped cabbage. Pieces of smoked meat, thyme sprigs and bay leaves are placed between the layers of sarmale. Place a plate upside down on the sarmales to prevent the sarmales from rising to the boil.
Pour water in which you dissolved the tomato paste, enough to cover the sarmales with two fingers, cover the bowl with a lid and put in the oven on low heat for about 3-4 hours.
Pickled cabbage soup with smoked meatballs - Recipes
Traditional sarmales are indispensable at the Christmas table or at festive meals. Sarmales are a festive dish, they are made with pork and sauerkraut, and depending on the region, they can be very small in Moldova, or very large in Oltenia.
Serve with polenta, cream and greens, hot peppers and a glass of boiled brandy.
Watch this movie to make the best traditional sarmale.
& # 8211 500 g minced pork
& # 8211 2-3 strips of smoked or bacon with rind
& # 8211 2-3 tablespoons of tomato paste from the jar
& # 8211 1 onion
& # 8211 50 g rice
& # 8211 pepper, bay leaves, thyme, paprika, greens
& # 8211 2 pickled greens
& # 8211 optional: hot peppers, cream, polenta
METHOD OF PREPARATION:
Peel an onion and finely chop it.
In a bowl, place the minced meat & # 8211 in the machine or with the butcher, together with the onion, rice, tomato paste, 1/4 teaspoon ground pepper, 1/2 teaspoon dried thyme, and finely chopped dill.
If the sour cabbage is very salty, we do not add salt, possibly we can leave it in hot water, to salt it, before it is used.
Peel the cabbage leaves from the spine, remove the hard part from the middle and cut the leaf in half.
We take meat with a spoon and roll the cabbage leaf, taking care to cover the ends of the cabbage.
On the bottom of a tuci we put a layer of chopped onion, a few strips of bacon or smoked with rind, chopped cabbage, a tablespoon of tomato paste, thyme and other spices.
Place the cabbage rolls on top, add the chopped cabbage and complete in the same way, with the cabbage and cabbage rolls, until the stuffing is filled.
Over the sarmale we put dies, or if the sauerkraut is too sour, we can fill it with water.
Boil for an hour on the fire, or in the oven, until the rice softens and fills the whole house with an irresistible smell.
It is delicious with polenta, but it can also be served with hot bread made in a pan, with cream, hot peppers and a boiled brandy.
Also on the Diet Recipes channel you can find other smoking recipes, or to prepare pork, bacon, scallops, kaiser, smoked ciolan, fasting food, winter preserves, but also cakes and other goodies, or diets and useful tips.