Traditional recipes

Pork broth with carrot, celery and mozzarella

Pork broth with carrot, celery and mozzarella

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  • 1 piece of pork broth,
  • 1 carrot,
  • 1 small celery
  • 1 parsnip,
  • a few peppercorns,
  • 500 ml of water,
  • 1/4 teaspoon salt,
  • grated mozzarella - to be served

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Pork broth with carrot, celery and mozzarella:

Put the meat to boil in boiling salted water. We take the foam as many times as needed. Add the carrot, celery, parsnip, onion, pepper, a small bay leaf and continue cooking. When the meat is cooked, take it out on the plate, put the boiled vegetables on top of it and then the grated mozzarella. Serve with a garnish of natural potatoes with green parsley.

Chicken broth or whatever poultry broth (chicken, rooster, turkey, goose, biblica) is a traditional recipe, tasty, easy to prepare, a simple and tasty food. It is generally eaten with polenta, garlic sauce, but it also goes with horseradish and bread. Found especially in Moldova, bird broth is accompanied by vegetables that have been cooked with it.

The brine recipe is just boiled meat with different ingredients, so it depends on what you boil next to the meat to get a simple but spectacularly tasty dish at the same time.

If you are wondering what vegetables go next to boiled meat and how to make a perfect brush, to the taste of those who will eat it, well you will find the answers in this post.

The secret of its good taste chicken broth with vegetables it is in the flesh of a bird raised in corn, but if you do not have the opportunity to buy one from farmers, then look for birds raised without hormones.

Very important are the spices put in the soup, the vegetables, and the final sauce that necessarily contains garlic and the soup in which the bird boiled is exactly what the food needs to be enjoyed with great appetite.

The extraordinarily good part of this food is that the juice in which the bird is boiled is actually clear soup used for dumpling soup or noodle soup. There is a recipe that puts boiled potatoes in the same juice. I put them at the end, in the last 3-4 minutes, after I boiled them whole in their shell. I put them peeled, but whole, in the soup to get into them and the aroma and taste of the bird soup. You can boil them with the rest of the vegetables, along with the meat, as many other people recommend, but you will not be able to get a clear soup at the end, so more than half of the amount of juice in which the bird boils is thrown away. For this reason I urge you to go on my hand and you will have two recipes in one, and in the end you will be delighted by the taste and, in addition, you will save money and time, having two dishes cooked at the same time.

You will be able to see all the chicken recipes prepared by me click here. I managed to prepare over 150 recipes with chicken from all categories: appetizers, salads, steaks, stews or dishes with sauce, soups and broths.

Returning to the chicken broth recipe, I invite you to prepare it too and tell me if you don't think it is very tasty. I sincerely hope that you will also find a chicken or other country bird, with yellow skin, with fat under the skin that will give it color and good taste.

there it is how to make a tasty chicken broth and what ingredients do you need:


1 whole bird (approx. 2 kg)

2 parsnips or parsley roots

1/2 teaspoon peppercorns

optional: smoked / spicy paprika

I boiled the chicken, cleaned very well beforehand. The water should cover the meat and be 2-3 fingers above it. I didn't put salt in the water.

I took the foam for as long as it took until it formed. I cooked over low to very low heat.

In another pot I boiled some very well washed peeled potatoes.

When the meat showed signs of starting to boil, I added the carrots, parsnips, whole onion pricked with toothpicks to stay whole, bay leaf, a whole clove of garlic and peppercorns.

I boiled until all the ingredients in the soup were well cooked and the meat was removed from the bone. 5 minutes before stopping the fire, I added the whole potatoes and 1 teaspoon of salt.

I stopped the fire and strained the soup.

I took 2 large tablespoons of soup, put the crushed garlic in it and simmered for another 4-5 minutes (2-3 boils).

I divided the meat and vegetables into plates, I poured the sauce formed with garlic soup over the meat and a little olive oil. If you want the broth with more juice, put for each portion a polonium of boiled soup with crushed garlic / given through the press.

We had at the table clear chicken soup with noodles (soup in which we did not put garlic), but also chicken broth with vegetables.

Veal broth with carrots

Veal broth with carrots from: veal broth, carrots, onions, celery, parsley, dill, thyme, garlic, olive oil, salt and pepper.


Method of preparation:
Bring the broth to a boil in a pot, in 3 liters of water with 1 teaspoon of salt. When it starts to boil, take the foam as many times as needed. Add the cleaned, washed and chopped onion and celery. 4. Cover the pot with a lid and simmer for 60 minutes. Peel, wash and slice the carrots.
Put the carrot slices in a pan, along with the oil and 4-5 tablespoons of the juice in which the broth is boiling. Saute the sliced ​​carrot slices for 3-4 minutes, then add the finely chopped garlic and greens. When the broth is well cooked, serve it hot with the hot carrot garnish.

Whole veal brine raised in the yard

Buy a veal brisket or a breast head, about 1-2 Kg (pink meat shows that the animal was young). Clean the skin and wash it well.

Boil in a pressure cooker with a carrot, an onion, a parsnip, a parsley root, a small celery, salt to taste. Water to cover 2 fingers & # 8220marfa & # 8221. Boil for 1.5 hours from the time the pot starts to & # 8220 whistle & # 8221. The fire should be suitable for the sea so that the steam from the pot does not condense in the kitchen (on the walls, on the windows, etc.) or when you pass through the area it will catch you & # 8220jet & # 8221 .

Boil separately a potato of the right size for each table.

After it has boiled (do not open the pot until about 1/2 hour after you have stopped the fire, have time to gradually depressurize and do not risk getting a heat burn on your hands, face, etc.), remove the meat ( the bones should come off on their own) and put it in a Jena bowl with a lid. Put the vegetables together and cover with the juice in which the meat was boiled.

Put a & # 8220strelice & # 8221 oil and a little food vinegar (necessarily wine) and sprinkle with finely chopped parsley leaves. Leave the bowl with the lid on for approx. 15 minutes, sa & # 8220macereze & # 8221.

Serve hot, with grated horseradish and mayonnaise (whoever wants). A wine (which you have) also works.

For any eventuality, it is good to have a biociteracor or ointment for thermal burns around the house. I will tell you another time how to give first aid in case of thermal burns.

Neck / Pork Chop with Celery and Peach Puree

Mix the crushed garlic, the spice for the steak, the soy sauce, the red wine, the ketchup and the honey.

Put the pork neck / chop in the marinade, cut into suitable slices, taking care that the marinade covers the meat well on all sides.

Cover the bowl and refrigerate overnight.

The next day, fry the drained meat in hot oil (keep the marinade) until it browns nicely on all sides.

Cut the onion into thicker slices, the carrot into pieces and place them in a heat-resistant dish.
Transfer the fried meat over the vegetables and insert the sliced ​​pepper.
Add a little water (about 200 ml) and a few tablespoons of the oil in which the meat was fried.
Put in the hot oven for about 50 minutes, at 180 degrees or until the meat and vegetables are done.
Remove the meat and keep warm.

Meanwhile, boil in salted water, cleaned celery and cut into cubes. Strain it.
Add 40 g butter, whipped cream and mix until creamy.
Season with salt and pepper to taste.
Keep warm.

Drain the fruit from the compote and then slice it.

Heat the juice from the compote together with the rest of the butter and leave it on the fire until it is reduced by half.

Add the marinade and the crushed vegetables from the steak.

Bring to the boil and simmer for a few more minutes.

Pass the sauce through a sieve (you can skip this operation).

Serve the meat sprinkled with sauce, placed on a bed of celery puree, along with apricot / peach slices.

Pork Cubes with Celery Puree

For meat:
Wash and dry the meat by wiping with absorbent napkins. Cut it into cubes and fry it in hot oil until it browns a little, stirring constantly.

Add the carrot, mushrooms, onion, pepper, ½ of garlic and continue to harden in the covered bowl, until the meat is half done, stirring occasionally. If necessary, add very little hot water.

At the end, season with salt, pepper, paprika and mix.

Transfer to a clay or heat-resistant dish with the rest of the garlic and cover with a lid or baking paper.

Put in the preheated oven, at 160-170 degrees (to cook slowly) until the meat becomes very, very tender and the sauce is almost low.

For celery puree:
Boil 2-3 liters of water with 1 teaspoon of coarse salt.

Meanwhile, peel the celery and cut it into cubes. Add it to boiling water and cook for about 15 minutes, in a covered bowl or until the celery is soft. Drain and keep a little water in which the celery was boiled.

Strain the celery, add the garlic, oil and mix well. If necessary, put a few tablespoons of the preserved juice, so as to obtain a creamy but dense puree.

Season with salt and pepper to taste.

Note: The puree can be prepared and put the cubes of boiled celery, garlic, oil, salt, pepper in the blender bowl and mix for about 30 seconds. If necessary, add a few tablespoons of the preserved juice, so as to obtain a creamy but dense puree.

Optionally, it can be combined with dill / green parsley and / or green onions, according to taste.

* If you want to soften the taste of celery, boil celery in milk and prepare the puree by adding 1-2 boiled potatoes, crushed (in this case, the taste is of a mashed potato).

Serve while hot, serving the celery puree on a plate over which you put the prepared meat and sprinkle with a little chilli and / or finely chopped greens (optional).

Baked pork broth

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Pork chop with celery and ketchup comes out very tasty. You can still play with flavors. If you don't like commercial ketchup, you better prepare it at home. I am much healthier.

Peel and grind the garlic, add the spices, soy sauce, ketchup, red wine and honey. The chop is cut into suitable pieces, given by this mixture. Cover and refrigerate overnight.

The next day, cut the onion and carrot into pieces and place in the pan. Remove the meat from the brine and drain (keep the brine), then put it in hot oil to fry. When it is done, take it out and put it in the tray, above the vegetables. Add a little water and leave in the oven for 50 minutes.

Clean the celery, cut it into pieces and boil it in water with a little salt. When it is boiled, strain it, add 40 g of butter, whipped cream and beat with the mixer until it becomes creamy. Drain the apricot compote and heat the juice with the rest of the butter.

Remove the meat from the tray after it has penetrated well, place it on a plate and slice it. The brine is mixed with the sauce in which the meat was fried and heated. Strain and place over the steak.

Pork chop with celery and ketchup is served with celery puree and apricot compote.

Pork brisket with carrot, celery and mozzarella - Recipes


Who eats a lot of lentils,
He will become president.
Iohannis just called me
"I want four servings," he said.
No, I want the whole pot
Let Firea not stay too ”.


  • a beef broth with bone (I chose a very good quality meat, from Karpaten Premium Angus)
  • 250 grams of lentils (I used red lentils)
  • 6 cups water (about 1.4 liters of water)
  • Two large tomatoes (or a can of peeled tomatoes)
  • A bigger onion
  • celery root
  • carrot
  • 3 bay leaves
  • Salt pepper
  • olive oil

WORK PLAN beef broth with lentils

  1. let the lentils soak for about 10 minutes
  2. finely chop the onion and fry it in olive oil.
  3. When the onion changes color, add the diced meat and brown it
  4. Add water, lentils, finely chopped celery, finely chopped carrot, peeled and finely chopped tomatoes
  5. season with salt and pepper
  6. When the water boils, we dip the bay leaves in it
  7. Put the lid on the pot and let it simmer for about an hour and a half
  8. Good appetite for beef broth with lentils! It is a delicious food, even for a president

Video recipes: How to prepare pork ribs

How to prepare pork ribs (video)

An easy-to-prepare and particularly tasty video recipe on how to cook pork ribs. A dish that along with white rice as a garnish will be wonderful.

Written by viorelpaun on November 26, 2011 in Uncategorized

Video: Entertv: Χοιρινή σπάλα με σελινόριζες αυγολέμονο από την Αργυρώ Μπαρμπαρίγου Α (July 2022).


  1. Fredek

    I do not even dare to call it an article.

  2. Noshi

    Rather quite good topic

  3. Chiron

    Authoritative cognitive point of view ..

  4. Cecrops

    thank you!

  5. Kwame

    was satisfied!

  6. Staerling

    I absolutely agree with you. I think this is a great idea.

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