Right chicken soup
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- 2 liters of water,
- 1 top,
- 1 carrot,
- 1 parsnip,
- 1 onion,
- 1 or,
- 2-3 tablespoons sour cream,
- 1 tablespoon rice,
Preparation time: less than 90 minutes
RECIPE PREPARATION Right chicken soup:
Put the onion to boil in cold water. When it starts to boil, put the chicken cut into pieces, adding the necessary salt. It foams when it boils. Leave it to boil halfway and add the diced vegetables, rice and some tomatoes. When it is almost ready, add the rest of the tomatoes and finely chopped greens. It can be soured with lemon juice or vinegar. Drizzle with egg and sour cream. If you put more eggs and more sour cream, the soup will be tastier.
What does horseradish soup contain?
Potroace soup is made, in principle, from bird entrails (chicken, chicken, goose, duck, turkey), ie from wings, necks, paws, spines and muzzle organs: hearts and pipettes (ranze). In no case do you put livers because they cook in a few minutes and would become very hard and bitter, floury and stingy. Eventually put them at the end, before putting out the fire under the pot. I talked about it the recipe to leave home.
However, reading the recipes of Silvia Jurcovan and Radu Anton Roman, I saw that they only mention vegetables (carrots, parsley roots, parsnips and celery), onions, rice, pipettes, hearts and the previously mentioned pieces of poultry. There is no shortage of cabbage mill and the link from the end: the yolks rubbed with sour cream and the green leaves of the larch.
I have also heard of potroace soup made from pork, beef or lamb, but traditionally the meat chosen is poultry.
From the ingredients below it results approx. 5 L of horseradish soup, enough for 10-15 servings. However, it can be reheated the next day and is even tastier after sitting in the fridge for a while.
Transylvanian cabbage soup
Cabbage soup like in Transylvania, as my grandmother used to make it, is one of the best in the world. I am inclined to believe that & # 8222 guilty & # 8221 for this perception is not just the fact that it reminds me of my childhood (on top of that, at that time I liked few foods and cabbage soup was one of them). I think I have gained enough experience and I am objective enough to appreciate that this simple, cheap, rustic soup is simply brilliant in terms of taste. If my opinion is well-founded or not, I can't find out without your help, so I hope you try it and tell me if you liked it too.
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Ingredients for the 10 liter pot:
Chicken or large chicken 1 pc
Carrots 2 pcs
Onions 3 pcs
Average celery 1/4
Parsley root 1 pc
Parsley root 1 pc
Yellow bell pepper 1 pc
Green bell peppers 1 pc
Red bell pepper 1 pc
1 liter borscht
Tomato juice 400 ml
Egg yolk 3 pcs
Flour 50 g
Parsley 1 link
Leuștean 1 link
Clean and wash the chicken well. Cut into suitable pieces.
Boil it in cold water. Add 1-2 teaspoons of salt to taste.
Take the foam until it no longer forms.
Let it boil for 60 minutes with the lid on low heat. It is ready when the meat should come off the bones easily.
Meanwhile, prepare the noodles. In a bowl put the flour, the 3 egg yolks and a little salt.
Knead for 15 minutes. Make the dough into a ball, cover it with foil. Leave it for 30 minutes.
Sprinkle the flour on the worktop and turn the ball into a very thin sheet with a rolling pin.
Fold the sheet into a roll.
Then cut very thin strips. Sprinkle the noodles and let them rest for about 30 minutes or until it is their turn to put them in the soup.
Peel and finely chop the vegetables. When the meat is cooked, add the chopped vegetables to the soup and cook for another 30 minutes.
Then add the pre-cooked borscht and tomato juice.
Boil for another 7 minutes.
Add the noodles and cook for another 4 minutes.