The meat is washed and boiled whole, with a teaspoon of salt. After it is half boiled, remove it, drain it and leave it to cool a bit.
In the water in which the meat was boiled, put the onion and pepper to boil, wash and cut into small pieces.
Cut the meat into cubes and add over the vegetables. When it has boiled completely, add 3-4 tablespoons of tomatoes prepared for winter, thyme and larch washed and chopped. Add the salt soup and let it cook for a few more minutes, then remove from the heat.
- 4 l apa
- 1 l bag
- 500 g sponge
- vegetable soup
Method of preparation:
Sponges they can be fresh or for the winter. In a pot of water boil a carrot, o onion, parsley and dill. cut sponges in two or smaller, as desired, and put them in the pot with vegetable.
Boil borsch separated. When everything is cooked, add borsch, let it boil for a few more minutes, then season with salt and add spices.
If you want, you can add a rantas (prepare it from a finely chopped onion, browned in oil with a tablespoon of flour, and quench it with water). Don't forget to put sponges soak it in the evening in a bowl of water.
Ingredients for a 10 liter pot:
Beef belly 2 Kg
Beef with bone 500 g
Fresh sour cream 600 g
Yolks 10 pcs
Carrot 5 pcs
Onions 2 pcs
Red bell pepper 1 pc
Celery 1/2 pcs
Parsley 2 pcs
Black peppercorns 2 tsp
Bay leaves 5 pcs
Salt 2-3 teaspoons
Recipe video TRIPE SOUP lower:
Boil the belly (cleaned and washed) and the meat together with 2 teaspoons of salt.
Take the foam until it no longer forms.
Peel the vegetables. Leave them whole and add them to the pot. Add the bay leaves and peppercorns.
Let it boil with the lid on for 1.5-2 hours.
When ready, remove the vegetables to a bowl. We will chop the carrots and peppers and use them in the soup.
Remove the belly and the meat and let it cool a bit so you can chop them.
Strain the juice and bring the pot back to the boil with the strained juice.
We cut the belly into thin strips and the meat into small cubes.
Carrots are cut into rounds or cubes according to preference.
Put the meat, belly and chopped carrots back in the pot. Add the finely chopped pepper.
Mix in a bowl 3-4 cloves of crushed garlic with 2-3 tablespoons of vinegar and a pinch of hot juice from the pot.
Turn over in the pot and stir.
When it starts to boil, prepare the cream mixed with the yolks in a large bowl.
Put a pinch of hot juice and mix.
You need to add as much hot juice powder from the pot to equalize the temperatures so that the cream does not cheese when we put it in the pot. When you have put enough polish in the juice, pour everything into the pot.
Serve hot with sour cream and hot pepper.
Eat in moderation!
11. Nettle Soup
If you have ever walked through a field of thick grass and stumbled across this plant, you will know how irritating it can be. However, there is no reason to hate this wonderful herb as it also has healing, detoxifying, and regenerative powers when consumed.
The Romanian peasant most likely sensed the benefits of this amazing soup as it has always been a staple of village cuisine. While it is usually made in the spring, there is no reason not to enjoy this one all year round, if you have the chance.
Romania is, as you can tell, a great place to eat soup in, as it has a very diverse and historic tradition of preparing delicious ones. If you & # 8217re half interested in any of these recipes, we highly encourage you to try them.
If you would like to learn more about Romanian cuisine, be sure to also check out these articles where you’re sure to find out lots of interesting information:
How do we make a tasty soup from fresh or pre-cooked and frozen belly?
The foundation of this soup is beef bones. They give the taste and sticky and creamy consistency. I chose bone heads (epiphyses) with the joint capsule and the related sieve. Without them there is no belly soup! I made a mistake in the past to boil the brine slices (very meaty) and the result was clear beef soup! They completely diverted the original taste of belly soup. So meatless! The bones are enough.
I also made a mistake in the past by putting vegetables, as in stock (see recipe here). Total error! There is no need for parsley root, parsnips, celery or onions in this soup. The specific taste and aroma of this soup come at the end from the garlic and from the mixture of yolks and sour cream. I noticed that the belly soup does not look & # 8222cut & # 8221 if I use liquid cream for cooking (30% fat) instead of the sour, fermented one. Anyway, everyone adds their soup with vinegar, directly on the plate.
Conclusion: There are many ways to prepare belly soup and what I present below is THE VARIANT I LIKE. I rarely do it but then I am asked for serious quantities that will last them for 2 days! I usually do it on New Year's Eve.
Those who don't like belly can replace it with chicken (see Radaute soup) or with pleurotus fungi (see fake soup belly). I'm not dead from the belly strips in this soup either, so I only eat the juice and let my family enjoy it.
I also made belly soup for multicooker, slow cooker or pressure cooker. See here how it's done.
From the quantities below results about 5 L of belly soup, ready to eat. You will find both options: with fresh belly and with frozen belly (pre-cooked).
- 1 kg of beef bones
- 2 kg frozen or fresh belly
- 3 bay leaves (optional - some do not put them)
- 1 tablespoon black peppercorns
- 4 L cold water (+ fill as needed)
- 4 teaspoons grated salt
- 1 large grated carrot finely tempered with 1 tablespoon of oil (add at the end)
- 15 cloves garlic (crushed)
- 6 yolks
- 400 ml liquid cream for cooking (30% fat)
Potato soup recipe with cabbage juice
We use the classic vegetables for this soup: onion, carrot, parsnip and parsley root. Predominant being the potato that gives maximum satiety. Cabbage juice is added to taste, of course. It depends on how sour and how salty it is.
And this soup is very good, especially after the holidays when we are stuffed with so many meat dishes.
And also from the category of potato soups, I also recommend: Potato soup recipe with beets and bacon.
I told you above that cabbage juice is a real elixir for health, it is important not to boil it too much in soups, so as not to lose its properties.
VIEW Here's an article about the beneficial properties of consuming cabbage juice!
And pickle juice is used to sour soups. Pickles in brine are also considered beneficial for the body.
* If you like the recipes on this blog, I am waiting for you every day and on facebook page of the blog. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
Recipe belly soup
This soup is very popular and not only in our country. In fact, it is a soup recipe that we borrowed from Turkish cuisine and then modified it a bit.
This soup can be found in the menu of many countries such as: Turkey, Bulgaria, Serbia, Hungary, Greece, Bosnia, Croatia, Albania, Poland, Germany and the list goes on.
In Turkey it is called işkembe çorbası and is prepared with onions, yogurt, garlic and lemon juice.
In Hungary it is called pacal leves and unlike the classic belly soup recipe that we use, the Hungarians prepare this specialty with carrots, onions, milk and tarragon.
In Poland it is called Flaki or Flaczki soup and is prepared with carrots, onions, celery, nutmeg, ginger and marjoram.
In some variants, belly soup is thickened with flour or starch. For example, Kuttelsuppe, ie the German version, is prepared with carrots, tomatoes, celery, parsnips, garlic, paprika, bay leaves, cumin and thyme. corn starch.
So this soup is prepared in many ways but I think there is nothing to surpass Transylvanian belly soup.
Lambs and buffalo will be prepared beforehand. Cut the mats in half lengthwise and the buffet or belly in 4 pieces, place in a bowl with cold water where 100ml of vinegar and a small teaspoon of baking soda are added, so that their cleaning is as efficient as possible.
The lamb's organs with the head and tail will be kept in cold water with vinegar to dispel the smell of sheep.
Put it boiled in a larger bowl. The foaming will be done 2-3 times so that the resulting juice is as clear as possible. Remove the mats and the buffet and cut the fidelita, remove the organs and cut small cubes, debone the head and tail.
Prepare the bowl for the soup (8 liters), put all the vegetables and pull them in oil, then add all the meat and fill half with water and start boiling the soup.
From the larch we take the branches (the thick part), cut them into small pieces and boil them together with the meat and vegetables. The invasion of flavors will be incredible. To cope, linger and take a glass of brandy in your nose. You will feel better.
When the meat is cooked, add the borscht and salt it. We prepare eggs and whip the cream well to get the soup dressing. After we see that the soup is ready, we stop the fire and put the pot aside to rest.
We cut the larch leaves and press them in a bowl over the soup.
It can be a light Easter spring soup that we can serve with the corresponding dressing or without with a lamb stew of a juicy drob and ending with a piece of Easter will be a menu that the boyars would covet.
Fake belly soup with pleurotus mushrooms
Ever since the cold weather, I've been cooking soups and broths. A warm liquid works wonders in winter when you are chilled. Be it tea, soup or sour soup with a little borscht. So I kept cooking various combinations.
Unfortunately, I didn't take pictures of all the soups I cooked over time, although maybe it wouldn't have hurt to put the recipes on the blog. But a soup seems so easy to make that I said it doesn't make sense to tell you the recipes for them.
But, if you are looking for ideas and you are big consumers of soups and broths like us, leave a comment below at the end of the article and I will fix the problem quickly. I mean, I'm committed to getting my hands on the camera before I put the soup plate on the table to capture the wonderful soup on the plate on the "film."
Recipe of fake belly soup, made with Pleurotus mushrooms, I couldn't keep it hidden, so after I put out the fire from the stove, I worked hard, adjusted the tripod, prepared the place for photography and got to work. A picture, two, three & # 8230 to see what comes out better in the end, so I can show you something nicer, and ready, at the table because it looks too appetizing soup and appetite is great.
This recipe is from the category of ovo-lacto-vegetarian recipes, ie it is cooked at the end with egg and yogurt. But if you are fasting or have a vegan lifestyle, you can do this wonder fake belly soup and in this variant, post / vegan.