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I boiled the meat in the pressure cooker, and I chopped the vegetables-chopped-shaved :)). When the meat boiled, I hardened the vegetables in 2 tablespoons of oil and quenched with meat juice and water (the juice came out a little too focused).
After cooking the vegetables, I added the meat detached from the bones, 2 tablespoons of washed rice and peas. At the end, I fried a little paprika to add color to the soup, I put 2 tablespoons of pepper paste or broth, I added the chopped greens and I soured it with the juice of hot pickled peppers.
Enjoy your meal!!
A recipe for a very tasty pork soup and quite close to the traditional recipe. It is a food full of nutrients, ideal for dinner. This is an important source of protein, good fats,
Pea dish with meat and smoked ham
Pea food is quite tasty and high in nutrients. Even if it also contains smoked ham, it is not a problem because it is not a food that is consumed
Pork goulash is a very tasty food and not very difficult to make. Although the main ingredient is pork, this food is a complex and healthy mixture of ingredients with a content
Bulz in the oven
Baked bulgur is more of a holiday food, which is rarely consumed, with a high content of calories and fat. Thus, it can be quite difficult to classify in the category of healthy foods (if
For a week I kept saying that I was going to make a bite because I was very hungry, but & # 8230 I postponed & # 8230 and I kept postponing & # 8230 In the end, today I succeeded. The recipe I propose is
Pancakes with mussels and cheese
Pork and cheese pancakes are a delicious appetizer or can be served for breakfast. They are much more balanced than the sweet version (pancakes with banana and jam) and contain 18 grams
Pasta with baked cheese
Pasta with cheese is a light food, ideal for lunch or dinner. This food is high in protein, dietary fiber and calcium. Although it has a high content of carbohydrates, they are absorbed
If you like meatballs, but want to avoid frying them and using oil, you can try this recipe, which is made at low temperatures, without oil and without frying. Baked meatballs can be a
"Pea cappuccino" with mint
Below you will find a & # 259m o sup & # 259 very good & # 259 for summer days & # 259, which we called & bdquoCappuccino & bdquo pea & # 259re cu ment & # 259. In this supper we will use mint in abundance, so we suggest you find out something about it.
The supposed origin of the mint is said to be in Asia and in the Mediterranean basin. There is evidence that the Romans were mentally ill, and a Greek legend says that Hades, the god of the subterranean world, was surrounded by a nymph. , and his wife, Persephone, finding out the secret, would have transformed this beautiful plant into a beautiful plant, so that everyone could find it. # 259lca & icircn feet. Mint leaves have been found in the Egyptian pyramids. & Icircn botanical family & # 259 Lamiaceae, more than 18 varieties of mint and 11 hybrids share the same aroma as a generic name.
Regardless of the variety, mint can be the chef's ally at any time of the day. If a smoothie prepared in the first hour of the morning receives the first touch of mint leaves, it will increase the energizing effect.
From the mint leaves, a sauce similar to pesto is prepared, used for marinating or seasoning meat for roasting. Rice with mint is part of the Portuguese cuisine, while in the Arabic cuisine, the leaves season the beans and the salads with nuts.
Photo: & bdquoCappuccino & rdquo de maz & # 259re cu ment & # 259 & ndash Arhiv & # 259 Burda Rom & acircnia
& Icirc & # 539i must:
400 g of frozen peas
450 ml vegetable soup
200 ml sm & acircnt & acircn & # 259 for cooking
salt, green pepper
100 g natural yogurt
2 tablespoons milk
4 tablespoons chopped mint
1 drop of mint liqueur & # 259
4 wires of mind & # 259
1 drop of tabasco sauce
Preg & # 259te & # 537ti a & # 537a:
Cure & # 539i potatoes, & icirci speli & # 537i & icirci tai buc & # 259 & # 539i. Put the frozen peas in a saucepan and add the potatoes, add the vegetable soup and cook for 15-20 minutes. Ba & # 539i bine sm & acircnt & acircna. Take the soup off the heat and pass it through a blender. Season to taste with salt, pepper and tabasco sauce. Mix the yogurt with the milk, then mix the ingredients in the soup.
Season once more, after which you put the chopped mint and the mint liqueur. At the end, decorate the soup with mint leaves, and on top of that you will see a small amount of sour cream.
Preparation: 35 minutes Boiling: 20 minutes
Re & # 539et & # 259 de & # 536tefania Lascu, Bucure & # 537ti
Find out about this magazine. Practically & icircn buc & # 259t & # 259rie. It can be purchased from all media outlets throughout the country, but in electronic format. through Magzter.
How to prepare smoked meat beans
I worked directly in a pot of approx. 5 L. I cut the onion into small pieces and hardened it a little in the 2 tablespoons of oil. Then I added sliced or crushed garlic or dehydrated garlic flakes.
I added the smoked slices and browned them discreetly on each side.
Foodblogger at Savori Urbane. #savoriurbane
This brownness gives a special flavor to the preparation.
On top I added finely chopped or grated vegetables on a large grater.
I then added the soaked beans and poured approx. 2 L of water. The idea is for the water to contain beans and meat well. If you want this smoked beans to be juicier (soup type) then add more water.
I just added a little salt and the rest of the spices. We are going to adjust the salt at the end because the smoke is also salty. Cumin is a good digestive that diminishes the bloating effect of beans.
Boil smoked beans in a pressure cooker (kukta, multicooker) or in a classic pot
After adding the bay leaves, I closed the pressure cooker. I boiled the beans for 60 minutes in a kuktă or multicooker with pressure (calculated since it enters the boiling regime).
If you use a regular pot then boil everything until the beans soften and the smoke becomes soft. We recommend a slow fire and the use of a lid. If necessary, add more water along the way. Boiling will take over 1 hour 30 minutes in this case.
I opened the kukta (pressure cooker) and tasted it. Everything is boiled and salted enough. If you want a thicker smoked bean dish then you can cook everything for another 30 minutes without a lid, over medium heat.
Serving smoked beans
I transferred everything to a large bowl and decorated the food with green parsley and / or chopped onion. The smoked meat is tender and delicious and the beans are well cooked, some being broken (exploded). Boiled kaiser can only be eaten with a fork, without a knife. The rind is soft and fine.
As I said above, you just have to mix a little with the polish in the bowl to see how the juice thickens and turns into a delicious sauce. Yummy! Beans with ribs or kaiser are served hot. We like it with red onion scales rubbed with salt and sprinkled with vinegar. What is left is put in the fridge and can be reheated (in portions) in the following days. It is not wrong to make a larger amount of smoked beans and freeze it.
Along with this fine food, some assorted pickles go well (in brine) & # 8211 the recipe here.
If you are a fan of smoked beans then I also recommend the recipe for beans with sausages and ribs & # 8211 see here.
I think I made you crave this smoked bean dish and you will prepare it soon!
Soleanca: the original recipe for Moldovan soup
Cristina Ioniţă, chef at La Plăcinte restaurant in Bucharest, made a delicious Solean soup for the readers of "Click! Good appetite!".
• 200 grams of smoked meat (may be what you want)
• 300 grams of salami as preferred (can be of several kinds)
• 1 large onion
• 4-5 pickled cucumbers in vinegar
• 1 large carrot
• 3-4 tablespoons tomato paste
• 200 g black olives
• 2-3 bay leaves,
• salt, pepper to taste
Finely chop the onion and grate the grated carrot in a little oil for a few minutes. Add the tomato paste and leave for another two minutes, then add the smoked meat, salami and pickles, all cut into juliennes, bay leaves and mix everything well. In a few minutes, pour enough water to cover with 2-3 fingers, cover with a lid and let it boil until the flavors blend. Taste the soup and add pepper and salt if needed. At the end we put the olives, the parsley and the chopped dill, we wait for it to boil and we stop the fire. Serve hot, with lemon slices and cream.
MEATBALL SOUP RECIPES: 11 recipes for meatball soup
Who doesn't know that a soup is the healthiest food of all? And if it's meatball soup, it's both healthy and tasty. That's because meatballs can be made with different types of meat, vegetables or spices. Apropo.ro offers you today 11 recipes for meatball soup.
1. Meatball soup with cream and tarragon
- 1 small parsley root (approx. 50 g)
- 1 tablespoon chopped tarragon
- 300 g minced meat (pork or mixed pork + beef given 2 times through the mincer)
Put the ribs to boil in 2 l of cold water. Boil over medium heat, covered, for 45 minutes. During this time, put the vegetables on a large grater (or cut into cubes) and sauté in 2 tablespoons of oil until soft. Add the vegetables to the soup and leave to boil, also with a lid, for 15-20 minutes (until cooked). During this time, prepare the meatballs: give the meat twice through the onion mincer (if the meat is finely chopped, put the onion on the grater). Add the rice (dry), breadcrumbs, finely chopped parsley and egg. Mix well until smooth. Season the mixture with salt and black pepper. With wet hands, balls the size of a walnut are formed (21 hairs came out). Put the fire under the soup on medium to low and put the meatballs in the soup, on the whole surface of the pot. Let it boil for 10 minutes, during which time the soup is foamed. Put the small fire under the soup. The cream is rubbed with flour and then dissolved with 5 tablespoons of hot soup, added one at a time. Then slowly pour the cream into the soup pot, stirring constantly so as not to cheese. Add the chopped tarragon and lemon juice to taste (I put 2 tablespoons of lemon juice) and leave for another 10 minutes on very low heat (the soup should not boil!). It tastes like salt.
2. Meatball soup for fasting
- half a piece of celery,
- a pepper (red or of any kind),
- lemon or borscht juice - for souring,
- larch leaves, parsley
- 100 g of cooked soybeans,
- 3 tablespoons of flax seeds ground in a coffee grinder,
- 4 tablespoons of oatmeal flour (obtained from grinding flakes in a coffee grinder),
- 2-3 tablespoons of semolina or white wheat flour,
Carrots, parsley, parsnips and celery cut into cubes and fry in water and 2 tablespoons of oil. Then fill with 3.5 - 4 l of boiling water, add the whole onion and pepper, salt, until the vegetables are cooked. Finally add the larch and / or parsley leaves and sour as preferred with lemon juice or borscht. For the meatballs, finely chop the onions, add the washed rice and 1/2 cup of water and leave on the fire until the rice is almost cooked. Add the rest of the ingredients: soybeans and flours + spices, form the meatballs and boil them in salted water. Then transfer them to the pot with vegetable soup.
3. Fish meat soup
Ingredients (6 Servings)
- 1 kg of fish (cod, pikeperch or other small-boned fish)
For meatballs: Clean the fish and cook for 20 minutes in salted water over low heat. Let it cool, remove it, debone it and put it through the mincer. Peel the onion and pepper, cut them into small pieces, fry them in a little oil and mix them with the fish. Add salt and pepper to taste, chopped parsley and once again pass through the mincer. Add the semolina and mix until the composition is homogeneous, then leave it in the fridge until the soup is ready.
For the soup: Clean and wash all the vegetables well. Finely chop the onion and pepper, and put the carrot, celery and parsnip on the grater, then put them all to boil in the soup in which he boiled the fish for the meatballs. When the vegetables have softened, add the sliced peeled tomatoes. From the composition with fish, make meatballs the size of a walnut, put them in flour and put them in the soup to boil for 10 minutes. Add the boiled borsch separately and bring to a boil. Match the taste of salt and pepper and sprinkle with larch.
4. Beef bone broth soup
Ingredients, 4-6 servings
- 250 g minced meat in mixture, pork with beef
- a large bone marrow
- a large, cleaned parsley root
- a tablespoon of chopped parsley
- a teaspoon of chopped larch
- a tablespoon of round grain rice
- a red cup in bullion, peeled and chopped
- a pinch of ground black pepper
The beef bone is scalded in a pot of boiling water. Remove and boil in the same pot, but with cold water, this time with peppercorns and salt. Boil the soup over low heat, frothing when needed.
During this time, boil the rice in 250 ml of water, but only halfway, strain it and mix it with the minced meat, with a little chopped parsley, salt and pepper. After mixing well and homogenizing the composition, round hairs are formed, which are boiled for 10-12 minutes in bone soup. After rising to the surface, they are removed with a whisk in a bowl of cold water to stop them boiling and keep them firm. Finely chop the vegetables and add over the bone broth as soon as the hairs are removed. Continue boiling for another 10 minutes, then remove the boiled bone, add the meatballs again and leave on the fire for 2-3 boils. Sprinkle with chopped greens. For a delicious taste, add a little salt and taste to see how much salt is needed. It can be served with sour cream and hot peppers.
5. Traditional meatball soup
- 2 tablespoons tomato paste
- 1 tablespoon and a half of borscht powder or 250 ml of borscht
Cut the vegetables into cubes or whatever you want and fry them in a little oil, then add water and bring to a boil. Meanwhile, make the meatballs: mix the meat with the rice, egg and delicacy and form the meatballs. When the soup has boiled, reduce the flame and put the meatballs carefully in the pot, and then increase the flame and let it boil. When the meatballs are half cooked, make the tomato sauce: put the tomatoes in boiling water and leave for 5 minutes. on the fire, peel and put in a blender with tomato paste and get a thick sauce. Add the tomato sauce to the meatball soup. After approx. 1 h try the meatballs and if they are cooked add the borscht and let it boil a little longer. The meatball soup is served boiled with parsley and larch.
6. Meatball soup with rice
- 1 liter of soup or water with concentrated cube
- 1 tablespoon of uncooked rice
The meatball soup with rice is very tasty. You can use any kind of meat to prepare the meatballs. Put soup in a pot and bring to a boil. Cut all the vegetables into cubes and add to the soup. The meatballs are formed until the vegetables are cooked. Mix the minced meat with the egg and a tablespoon of rice. When the soup boils, add balls made from the minced meat composition. Cover with a lid and simmer for about 15-20 minutes. Add borscht, larch and green parsley. The meatball soup is served hot, with sour cream and hot peppers.
7. Meatball soup with smoked ribs
- 400 g minced pork
- vegetable soup (celery, parsley, parsnip root)
- parsley and green larch
Fry the grated carrot in oil, add finely chopped onion, 2 tablespoons pepper paste and diced vegetables. Put diced ribs and at the end fill with water and let it boil until the ribs are almost cooked. Meanwhile, prepare the minced meatballs, rice, 2 eggs, salt and pepper. Make meatballs, put them in soup, season the soup and when they are almost cooked, add the lemon juice. Add a few more boils, then add the cream in which the lukewarm soup is gradually added and then the finely chopped parsley and larch.
8. Meatball soup with walnuts
- greens (larch and dill)
For acreage (optional)
- borscht or lemon juice and salt to taste
- 1 tablespoon of paprika
- spices (thyme, oregano)
- 1/2 tablespoon breadcrumbs or semolina
Boil the vegetables well and then strain them.
Fry the onion in water and a little oil and vegeta. Add the rice and enough water to cover the rice in half. Allow to cool. Only after they have cooled are the rest of the ingredients added. They form hairs that are put in strained vegetable soup to boil. When they are almost ready, add the tomato juice, borscht or lemon juice and salt to taste. After the fire is extinguished, turn green. It can be served with a little cream.
9. Meatball soup with sour cabbage
- 1/2 kg of minced pork (or mixture),
- 1/2 cup rice (or if you want you can put more rice)
We put the water on the fire and prepare the meatballs. Season the minced meat, add finely chopped onion and egg, mix well and form small hairs. When the water starts to boil, add the meatballs one by one, take the foam if it is done, then add the vegetables and finely chopped cabbage, season with salt and delicately. Towards the end, when it is almost ready, add the washed rice. After the rice has boiled, it can be soured with cabbage or lemon juice. Serve with sour cream and finely chopped parsley leaves and hot peppers.
10. Smoked meatball soup
- 350 g minced meat (beef + pork)
We wash the ribs a little. Put about 6-7 liters of water in a pot and add the ribs. We put it on the fire and when it starts to boil, we froth a little. We cleaned the onion, washed it and finely chopped it. We clean the carrot, wash it and put it on the grater with large meshes. We cut the red and yellow peppers into cubes. Peel a squash, grate it and squeeze the juice. After the rib has cooked for about 15 minutes, add all the chopped vegetables. Cover the pot and let it boil until the ribs are about half done.
Hairpins: We wash the rice well and boil it. Mix the minced meat with salt and pepper to taste. Put the semolina, eggs, chopped green dill and boiled rice. Stir until the composition is homogeneous. We wet our hands with a little water and form the hairs. We let them in the soup lightly and let them boil, but not over a high heat. When the meatballs are cooked enough, add salt and pepper, then add the borscht. Let it start boiling again and release the noodle threads. After 5 minutes, since we put the noodles, the soup is ready. Remove the pot from the heat, add the dill and chopped green parsley. Leave to cool a bit, then it's only good for serving.
11. Lamb's meat soup
Put boiling water with salt in a 2 liter pot. Grate the carrots and parsley. We cut the pepper into cubes and fry the onion with the can of tomatoes in the broth, then we put them in water. From the minced lamb, rice, semolina and egg we form the meatballs that we put in the soup when the water boils. At the end we put the sour borscht, followed by the green vegetables and especially the larch. Leave for another 5 minutes after which the soup is ready!
In the hope that the 11 recipes for meatball soup are to your liking, we will surprise you with other delicious recipes soon. Until then, good luck!
Transylvanian smoked potato soup
Transylvanian smoked potato soup it's the kind of soup you fall in love with from the first snack. Aromatic, filling, a little spicy and with an unmistakable smoky taste, this typical Transylvanian soup can't help but please you.
It is made simple, from the ingredients to & icircndem & acircnă and is a kind of economical food, which you can prepare in any way, for the whole family. You can use any kind of smoked meat, pork or beef. You need to take into account that if you choose meat that is only smoked and is not pre-cooked, you need to give it more cooking time.
Boil the meat separately, and when it is half cooked, you can transfer it to the soup pot. If you choose kaizer or smoked ribs, they do not need pre-boiling.
- 700 g smoked (ribs, steak or sausages)
- 2 onions
- 2 carrots
- 1 parsnip root
- 1 parsley root
- 1/2 celery
- 2 red peppers
- 1 kg of potatoes
- 2-3 tablespoons oil
- 2-3 tablespoons paprika
- 1 tablespoon cumin
- cream for serving
If you use raw-dried meat, you need to boil it first. The ciolan must be boiled before the soup, but the smoked ribs and the sausages do not need to be cooked separately.
Wash the vegetables and clean them while the meat is boiling. Chop the onion and finely chopped pepper, grate the carrot and parsley, cut the potatoes into cubes and leave the celery and parsley whole.
Put the carrot and onion in a pot with a few tablespoons of oil and cook until the carrot has softened. Season with salt and pepper, then add the other vegetables and put boiled water over to fill the pot.
When the meat is half cooked and no more foam is formed on top, you can transfer it to the pot with the vegetables.
Add diced potatoes, paprika, cumin and thyme and cook for another 20-30 minutes or until the potato is cooked.
Turn off the heat and serve the soup with cream and a little vinegar or lemon juice.
You have to see it too.
Transylvanian green bean soup (smoked)
Of all the influences in Romanian cuisine, Transylvanian soups have a special taste. And this is generally due to the three key ingredients: smoked, tarragon and paprika. Of course you can make very tasty and meatless soups, but the taste will not be the same.
Today we offer you a Transylvanian green bean soup (or yellow, which you have at & icircndem & acircnă), flavored with smoked ribs. You can give up the rib if you want to prepare the fasting option.
- 750 g cleaned green beans (fresh or frozen)
- 200 g smoked (optional)
- 1 onion
- 1 carrot
- 1 pepper
- 2 tablespoons flour
- 1 tablespoon paprika
- 1/2 celery
- 1 red
- dried thyme
- Bay leaves
- 1-2 tablespoons tomato paste
Wash well and break the beans into suitable pieces. Choose a tender green or yellow bean that does not have those unsightly threads.
Finely chop the onion and smoked meat (you can omit it if you want the fasting version of the soup). Cut the pepper, carrot and celery into cubes.
Put the smoked meat to harden in a pot with a few tablespoons of oil, not too much, because it also has fat. Add the onion and stir. When the onion has hardened, add the flour and let the mixture thicken a little, then pour in two liters of water.
When the juice starts to boil, put the diced vegetables and green beans. Season with salt and pepper, add dried thyme and bay leaves and simmer for 10-15 minutes.
Now it's time to add diced tomato paste and tomato paste, as well as paprika. Taste and see if you need more salt or pepper. Let it simmer for another 5 minutes, then turn off the heat.
Drizzle the soup with vinegar or lemon juice. Serve with freshly chopped greens and cream, if you are not fasting.
You have to see it too.
Fasting sour cabbage with thyme and dill
Because sauerkraut is one of the staple foods, in the cold season, we prepared a recipe for fasting sour cabbage, with thyme and dill.
It is a perfect food for lunch, especially served with polenta and hot peppers.
Cabbage, both raw and pickled, is rich in vitamins, especially provitamin A, vitamins C and E, but also fiber.
Fibers are elements with benefits on cell health. Cabbage also contains vitamins B1, B2, B3, B5, B6, B9 but also the range of minerals consisting of calcium, magnesium, iron, but also trace elements such as iodine, copper, manganese, sulfur.
With such a wealth of elements beneficial to the body, we keep cooking sauerkraut.
MENU OF THE DAY FROM RECIPES LIKE GRANDMA: Only 10.99 lei! ORDER NOW!
Not everything that is expensive is good, just as not everything that is cheap is of poor quality! Don't you think? To convince you, it's time to choose the menu of the day from Recipes like Grandma's - Târgoviște! At home or at the office, on the field or for friends, the menu of the day ended up costing only 10.99 lei, in an extremely loaded portion, with a perfect taste. Here is the menu for the week of October 8-12:
- MONDAY - Type 1: dumpling soup / bean soup / smoked bean soup. Type 2: schnitzel with oriental salad / potato handles with sausages / spinach with polenta
- TUESDAY - Type 1: beef soup / meatball soup / egg salad soup. Type 2: pilaf with chicken leg / marinated meatballs / feathers with white sauce
- WEDNESDAY - Type 1: Greek soup / bean soup / pork soup. Type 2: beaten beans / PDO pasta / baked pork leg.
- THURSDAY - Type 1: smoked string soup / fish borscht / homemade noodle soup. Type 2:escalope with peasant potatoes / smoked cabbage / mackerel with polenta
- FRIDAY - Type 1: tomato soup with rice / Transylvanian soup / potroace soup. Type 2: peasant omelette / sarmale with polenta / vegetable souffle.
From the house: salad, dessert and bread. Orders by phone: 0721 374 535 or 0723 636 727. You can find us in micro-district 2, at the Timișoreana Terrace.