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Pork soup with leeks and sauerkraut

Pork soup with leeks and sauerkraut


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The meat is washed and put on the fire, frothed and left to boil for about 30 minutes, to boil the meat.

Finely chop the vegetables, slice the leeks, finely chop the cabbage.

I first added the roots and cabbage, after 5 minutes the onions, leeks, diced potatoes and peppers, and when they are almost cooked, I put the tomato juice and the boiled cabbage juice separately. I also put the dried tarragon, I boiled a few more and I stopped the fire, adding the greens.

Match the taste with salt and pepper.

Good appetite!


Pork rib soup

1. The cut and washed ribs are boiled with 5 liters of water and salt. Take the foam. Separately, fry in oil for 5 minutes, onion, carrots, parsley root and bell pepper.

2. After the ribs are almost cooked, add the hardened vegetables. Match the taste of salt and leave to boil. After the vegetables are cooked, add the potatoes. The yolks are lightly rubbed with salt and cream, then a little juice is taken with the polish and placed over the egg mixture to balance the temperature of the soup and avoid cutting.

3. Straighten the soup and bring to a boil. Remove the pot from the heat, adjust the vinegar taste and add the chopped tarragon. Leave for 10 minutes before serving.

4.5 / 5 - 2 Review (s)

Pickled cabbage soup with smoked pork broth

That we like sour soups, I don't have to specify, but this sauerkraut soup with smoked pork broth, had an unexpectedly good impact on those who served it.
Where do you put that we are not fans of sour cabbage, except for the preparation of sarmales.
It is the first time I make this soup and the culprit is Vladutz, the chef from Neatza, who inspired me.
As soon as I read his recipe and saw the filming, I said that it must be tried and it was his turn.
Thanks, Vladutz, for the inspiration, my boys were super excited about the taste of this soup!


Toros (pickled cabbage with meat)

Very fine and appetizing! ***** If you put only 2 tablespoons of cabbage on the plate I want 2 plates. Ha ha ha.

constanta proca (Chef de cuisine), February 3, 2011

I think it's a good thing, I'm sure you'll prepare something like that too!

Sidy (Chef de cuisine), February 3, 2011

Adelina, if you looked at my profile, you could solve the riddle. In Bihor. my darling !

Adelina Damian-Fekete (Chef de cuisine), February 2, 2011

In what area of ​​the country is it called torus? I also found the Cabbage Festival in Crişana with this food. Good recipe. http://www.crisana.ro/stiri/eveniment-14/festivalul-verzei-la-toboliu-85733.html

Adriana K.D. (Chef de cuisine), February 2, 2011

Lia Maria (Chef de cuisine), February 2, 2011

Cely Snijec (Chef), February 2, 2011

Appetizing. It's a new name for me, but the finished product leaves my mouth watering. I really like sauerkraut, especially when it's pork next to it. Super!!


Lascute soup

In three liters of water, boil the ciolan until the meat comes off the bone. If you use ciolan, when the meat is cooked, remove it from the water, remove the bones and cut into small pieces. I, because I used chicken legs and drumsticks, boiled the meat in salted water for only 15 minutes. I deboned the meat and cut it into smaller pieces before cooking.

Peel, wash and finely chop the vegetables. Boil the carrots and 2 of the 3 onions. Keep on the fire for about 10 minutes.
The remaining onion that cooks in oil (I put coconut oil), add the paprika and cook for a few more seconds.

Put the fried onion with the paprika over the carrots and the two onions, add the meat with the water in which it boiled, and let it boil. Season with salt and pepper. At this point, add the pasta (licorice) and sauerkraut and millet (or borscht) and cook for 3-4 minutes.

While the soup is boiling, break the egg, separate it, beat the egg whites a little and pour it into the boiling soup and mix the yolk with the sour cream, dilute it with a little juice from the soup and then pour it into the pot.


Smoked soup and cabbage juice

as I did? Especially since the weekend is coming. I assure you that you will not be sorry, it is done quickly and it is very, very good.

about 1 kg smoked ciolan & ndash without bone I had (or smoked rib)

1 can of Sun Food tomatoes

I used peeled tomatoes from Sun Food & ndash canned 100% healthy, without additives or preservatives,

which I always have at hand.

How come:

Saute finely chopped onion in oil for 5-7 minutes, stirring occasionally

(Be careful, do not add salt until the end, if necessary. Cabbage juice is salty.).

Then add the finely chopped carrot, celery and parsnip and let it cook for about 5 minutes.

Cut the stalk into pieces and add it over the hardened vegetables. We also put about 2.5 liters of hot water and let it boil covered,

on low heat from when it starts to boil for about 25-30 minutes (the ciolan is pre-cooked and will boil quickly).

Add the finely chopped bell pepper and chopped tomatoes, pepper and simmer for about 10 minutes.

Then add the diced potatoes and after about 10 minutes add cabbage juice hot.

Let it cook for another 5-10 minutes, in the last 2 minutes we put beaten eggs & ndash we mix vigorously with a fork when we put them in the soup & ndash

to avoid clotting too large pieces.

Turn off the heat after 2-3 minutes after I put the egg, and after another 15 minutes add the chopped larch and season with salt,


Pork soup

I'm cooking and I'm waiting for you to come back for other soup recipes!

Good appetite
Did you like the recipe? Recommend it!

13 comments:

This soup is also delicious.

In the picture it looks good, if it is good and tasteful, thank you)

I don't really kill myself for pork soup, so I won't brag too much :) But I can say that it's better than the pictures, for now I'm not very happy with the way I photograph a soup.

Yesterday I made the first soup of my life, using your 90% recipe. It turned out excellent :). Thanks for the recipes, they are light and well presented.

With pleasure! I'm glad to hear that you chose to make your first soup using a recipe of mine. I like your ID, but if you allow me to tell you & quotAnti & quot, then I allow you to call me & quotRobert & quot :)

you are the best in recipes, I made it at home (in RO) after your recipes and I was successful now I need your site and I am not in the country. The recipes are easy and explained for everyone to understand. Thanks to you for helping me with your recipes

I am glad that the recipes are helpful, I hope you feel closer to the country enjoying my Romanian recipes. Thank you for your appreciation, I would like it to be the best in recipes, but I am realistic and I stay with my feet on the ground :) I still have a lot of work to do, but we improve together.

Ok Robert :). Yesterday I made the cookies with raisins, they turned out very good. I made the first tray as I took it out of the oven and the second one at 3 in the morning because we can't sleep because of their care :).

By eating them, you at least got rid of a worry, Anti. :)) You suffered a bit like Notorious BIG in that song Mo money mo problems - maybe it would have been better if you halved the recipe, so you wouldn't have woken up at 3 in the morning: P

Good morning,
I am a fan of soups, my parents are extra-Carpathian but I am from Transylvania by regional adoption (Cluj). Obviously I kept my mother's kitchen and I am happy as my Adelean husband accepts it. obviously after big fights that are still going on today. Advantage, me! The idea is that the soups presented are very good and light, now it depends on what the person chooses. The blog is given by the elaborated explanations and by. quality humor.

Hi! After all, the one who cooks should have the right to choose from the beginning, but it seems more pleasant to get our rights through struggle :) Really. life would be dull without small disputes or mistakes, we can not live perfectly, and when we turn the beam upside down (ie when the body can no longer tolerate heavy foods), we probably manage to properly appreciate light soups. But, until then, let's enjoy life from time to time! : D


Video: Πρασόρυζο και Λαχανόρυζο από το Βασίλη Καλίδη (July 2022).


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