New recipes

Glossy or cabbage soup

Glossy or cabbage soup


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

I don't really get along with smoking, not because I don't like it, but I have a hard time with my stomach. So, I look for as little smoked as possible or after boiling I throw away the first water.

The ribs cut into pieces are boiled in water. Depending on how much soup you want to make, add water, taking into account that you will also add the other ingredients. When the meat is almost cooked, add the chopped vegetables for soup, except the cabbage. When the vegetables are half cooked, add the cabbage cut as thin as we can (I honestly didn't take this into account). When all the vegetables are cooked as well as the meat, we add the donut paste, the borscht, we add salt and pepper, we put thyme (I had fresh) leaves, but also a handful of leaves with all the twigs that we remove after all. .

Serve with sour cream or yogurt and of course hot peppers, only I forgot about it.

Good appetite!!!


Peel the vegetables. Finely chop (or grate on a large grater, for fun or patience). They are hardened with a little oil and delicate / vegeta. Cabbage is shaved. I put half of a cabbage about 17 cm in diameter. Put the grated cabbage in the pot and add the hardened vegetables. Continue tempering until all is soft. They can be put together from the beginning, but the cabbage leaves a lot of juice and then the vegetables are cooked rather than cooked.

When they are all soaked, add boiling water and bring to a boil. When they are almost cooked, put the diced potatoes. Cut the small onion into small pieces and put it to harden with a little oil. When it is soaked, sprinkle 2 grated tablespoons of flour, cook a little, then add the hot juice from the soup. Let it boil for a few minutes. After boiling the potatoes, put the rintas with onion and 2 tablespoons of vegetable soup in the pot. There is another boil, two. It matches the salt. Extinguish the fire and leave to cool.

Sprinkle with chopped dill. Add yogurt or whipped milk (about 2 large cups of tea if it's yogurt, more if it's whipped milk). If you plan to use whipped milk, be careful how much water you boil over the vegetables.


The recipe for this dish was collected from housewives from villages in the Sălaj area.

Ingredients

  • smoked meat / sausages / fresh chicken, veal or pork,
  • a head of cabbage,
  • an onion,
  • two carrots,
  • a parsley,
  • a parsnip,
  • two peppers,
  • a celery with leaves,
  • three sprigs of thyme,
  • green dill,
  • salt pepper.

Method of preparation

  • First, cut the meat into cubes and lightly brown it on all sides in a little oil in the pot in which you are going to make the soup. Add salt and pepper, then chopped onion.
  • Stir until the onion is glassy.
  • Pour hot water, depending on how much soup you want to prepare.
  • Tie the thyme sprigs and put them in the pot, then add the notched parsnip and a whole pepper.
  • Let it boil a little, then add it with the rest of the chopped vegetables after you have removed the whole pepper, the parsnip root and the thyme sprigs, you can put the finely chopped cabbage.
  • When all is cooked, prepare a thickener, as follows: put a saucepan on the fire with a tablespoon of oil and flour and stir continuously, taking care not to burn.
  • Set aside, sprinkle with paprika, stir again, then quench with a glass or two of tomato juice.
  • Put on the fire, boil, and when it starts to thicken, gradually add the hot soup.
  • Pour everything into the pot, boil a few more, and the soup is ready. Finally, add chopped green dill and cream.

How to make soup with cabbage and smoked meat

For starters, smoked meat (or smoked ham, smoked ribs, smoked ham) will be served in portions for one mouthful. The pieces of meat are washed with warm water (changed water 2-3 times) and boiled in a pot of boiling water (capacity 2.5 l) used until the end, for approx. 30-35 minutes (if pieces of smoked meat will be used, then the cooking time will be shorter, and if smoked ciolan will be used, the time will be longer, about 35-40 minutes)

During boiling, remove the foam and fat formed on the edge of the pot with a whisk.

Separately, in a Teflon pan with oil when hot, the cleaned and finely chopped vegetables will be put to quality: onion, carrot, bell pepper about 2-3 minutes.

Sweet or sour cabbage it will be cut into strips and will be put over the vegetables and left to harden only 1-2 minutes.

After smoked meat boiled, add the hardened vegetables to the pot, possibly add warm water (to be cabbage covered with water) if the juice in which he cooked the meat has decreased. Don't forget to add and broth unwrapped with a little juice from the soup.

Cabbage soup with smoked meat boil for approx 10-15 minutes, then remove from the heat and add whipped or sour milk (or whipped cream separately in a bowl with a little water and a pinch of juice from the soup).

To taste, cabbage soup will season with salt, pepper, a teaspoon of dried thyme (or tarragon parsley, dill .. according to taste and according to the area where it is consumed) and thin slices of garlic.

In some areas of the country, smoked cabbage soup can be soured with borscht a little at the end (letting two soups boil) or with vinegar directly when serving on plates.

Optional, for people who prefer sour cream, they can serve soup with a few extra spoons on the plate.


Cabbage soup

German cuisine it is a very special type of cuisine, which reveals everything we need to know about the German way of life and culture. Among the famous foods and drinks for which Germany is as well known and loved & ndash as sausages (Bratwurst, Currywurst), snitel and, of course, beer & ndash there is also a unique dish that we will talk about today. Cabbage soup sauerkraut, of course!

In order to be able to talk about this type of German soup, we must first understand what is & ldquosauerkraut & rdquo. Sauerkraut, which even means "sour cabbage" in German, is cabbage fermented / pickled and cut into thin slices. The fermentation process is similar to that used for kimchi and is done with the help of salt and lactic acid bacteria. Sometimes cumin seeds or white wine are added to obtain popular sauerkraut variants. The outcome? A unique sour taste that every German knows on the outside!

Sauerkraut can be served on bread, straight appetizer or as a gasket hot with the famous German sausages or any other type of pork. The Germans usually serve these dishes on New Year's Eve, because sauerkraut is said to bring good luck for the next year. Another popular way to eat sauerkraut is cabbage soup, also called & ldquoSauerkrautsuppe & rdquo in Germany, which we will discuss today.

Traditionally, cabbage soup is made from pieces of sauerkraut and bacon to get a satisfying and very flavorful dish that can be served by the whole family. Of course, no portion of cabbage soup is complete without a slice of bread fresh!

The idea of ​​putting pickles in a soup may sound strange at first, but I assure you that the results are simply wonderful and once you try the cabbage soup for the first time, you will love it and you will understand why the Germans I love her so much!

In the past, cabbage soup was prepared by farmers because it was a very simple dish, requiring only basic ingredients, but resulting in a thick soup. Over time this soup has become so popular that any German cookbook contains at least one variant of sauerkraut soup!

German cabbage soup it is loved by both children and adults and is a staple of German cuisine. And the reasons are obvious - this soup is very simple, fast and can be eaten for several days. You do not need a holiday like New Year to prepare this soup, it is ideal for any day and time of year!

I warmly recommend you to prepare this soup, especially during autumn or winter, when the weather is cold and we need a large bowl of hot soup to warm us and make us feel better. Given that sauerkraut sauerkraut is a winter-specific ingredient, very rich in vitamin C and ideal for fighting a cold or flu, Germans tend to prepare cabbage soup very often in cold seasons.

For the fasting / vegan version of this soup I used pieces of smoked tofu to imitate the aroma and texture of the bacon used in the original recipe. The result is a delicious and filling soup, which can be served for lunch or dinner. The taste is extremely similar to that of the original recipe and I am sure you will like it too!


The meat is boiled in cold salted water. In the meantime, the roots are being prepared. It is cleaned, washed, finely chopped onions, celery, parsley and carrots into cubes - I like symmetrically cut vegetables and greens, in soup, and necessarily everything on the plate I claim to fit in the spoon. When the fire pot starts to boil, carefully remove the foam a few times. When the foam does not form so abundantly, the roots are added. Bring to a boil over low heat, if the soup boils with large boils it will be cloudy.

Prepare the rest of the vegetables - here you can make combinations according to everyone's taste, I used cauliflower, green beans, peppers and potatoes. If the pepper and the potato seem to me somewhat indispensable (but not necessarily), one can give up one of the other vegetables and introduce another, depending on one's preferences and taste.

They fit very well white cabbage, peas, gulia, but, why not, even zucchini.

When the roots are half cooked (begin to soften) add the cauliflower, peppers and green beans. Check the degree of cooking of the meat and when the fork enters it easily, remove it and let it cool a little. Cut into cubes as symmetrical as possible (for appearance) and add to the boiling juice.

Check how cooked the vegetables are and when they are almost done, add the potatoes. After they have boiled, put the skinless tomatoes, cut into cubes (and possibly 1-2 tablespoons of broth, to taste). Allow to boil for 2-3 minutes and remove from the heat. Prepare the greens. Wash and finely chop the larch, sprinkle on top and fill the kitchen with flavors.


Glossy or Cabbage Soup - Recipes

Message from Ema Hurdugaci & raquo 04/09/2017 03:58

A smaller cabbage
A smoked pork chop
A dill connection
A thyme tie
Salt, pepper, paprika, hot, smoked, cumin
Oil
2 medium carrots
A roÈ ™ u bell pepper
A gogosar
A red onion
A hot red pepper
80 grams of tomato paste
A tablespoon of flour
3 roÈ ™ ii medium peeled
Sour cream
Lemon juice
Sugar
Bread and potatoes
Lard
Water
This soup reminded me of the taste of home, of childhood. it was basically my favorite. I prepared it with great pleasure, based on my mother's recipe, but in my style! It's a very tasty, filling soup. In the original version, no vegetables are used other than cabbage and broth or tomato paste. I chose to modify it, taking advantage of all the autumn vegetables, for an extra taste and flavor!

First we grate the cabbage, we massage it vigorously with a little salt. Grate the carrots, finely chop the peppers, donut, dill, tomatoes.
We boil the pork chop together with the cleaned onion, the thyme, a little salt and pepper, enough water to cover it. We boil it for an hour.
Separately, fry the peppers and the donut in a little oil for 5 minutes, add the carrots, and sauté them for 10 minutes, then the cabbage, leave for another 10 minutes. We put the resulting composition aside.
We add it to the soup pot, together with a little warm water, to cover it, we boil it for another 30 minutes, then we put the tomatoes, continuing the cooking for another 10 minutes. .
Separately, heat a little oil in a pan, heat the flour for 2 minutes, add the spices, leave them for a minute, a pinch of juice, dill, mix everything and put the resulting sauce (or rantas) and back in the pot. We add 2, 3 more boils, after which we season, we add, if necessary, a little lemon juice or vinegar, a little sugar.
Transylvanian cabbage soup is served (at least in my representation), with lots of sour cream, toast greased with lard, paprika and cumin, plus the tender meat from the pork chop.
It's really crazy, with the taste of childhood!
Just try it!
Enjoy!


Consume cabbage soup and lose up to 5 kg per week!

Many of the women face a few extra pounds, which give them headaches every time they pass by the shops and covet a beautiful dress, but they immediately return with their feet on the ground and move on. Most of them start taking pills and, often, the result is not what they expected, let alone endangering their health. A simple recipe that really gives results and has a very good taste is cabbage soup. If you keep a strict diet with cabbage soup, you can lose up to 5 kg in a week. Here's how to prepare it:


Prepare the ingredients.
The vegetables are cleaned and washed.
Finely chop the onion, carrots, parsnips and celery.
Cut the cabbage finely or finely, each as he can or as he prefers.
Cook the onion with a tablespoon of oil, add the carrot, parsnip and celery.

Add the paprika and mix quickly, so as not to burn and pour the 2 liters of soup or water. You can put 3 liters, but I like it thicker and I don't use rantas to thicken it.
Add tomato paste or tomato sauce.

It tastes good with salt and pepper.
Serve hot as such or with sour cream and dill. You can also add hot peppers.
Good appetite!


Leek. Remedy for weeds and insect bites

This vegetable has emollient qualities and helps to get rid of weeds. The leek is split, and the leaves are pressed with a bottle, then applied directly to the wefts and wrapped in gauze. Leave it like this overnight, 6-8 hours. The treatment lasts seven days, after which you can remove the wounds lightly by hand, without bleeding.

Leeks are famous for their effectiveness in relieving inflammation due to insect bites. If a bee, a spider or a beetle stings you and the area becomes inflamed, take a simple green leek leaf. Press it lightly with a bottle and apply it on the affected area. Leek tincture has the same effect. Grease the painful area with it and the inflammation will gradually reduce.

Pressed leek leaves are helpful in case of ulcers, abscesses, boils, angina pectoris. It is applied directly to the wound, on inflamed or painful areas.


Video: CABBAGE PRODUCTION tips with Elizabeth Benjamin (October 2022).