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The vegetables are cleaned and washed with cold water.
Put 3 tablespoons of oil in the pot, add chopped onion, sliced pepper, sliced carrot, peppercorns and mustard and bay leaf.
Saute the vegetables for about 5 minutes, add the smoked staircase cut into pieces, put cold water and cover the pot, letting the soup boil over the right heat until the fork penetrates lightly into the meat.
Add the zucchini passed through the robot and the vegetables in the jar, boil the soup for about 15 minutes, then turn off the heat, sprinkle with finely chopped greens and after letting the flavors blend for a few minutes, serve.
Transylvanian soup with potatoes and smoked meat. So good that you don't get a single serving!
A soup so good that you can't say "no, thank you" when it's offered to you. Here's what you need:
1 kg of potatoes, 1 kg of smoked meat with bone (you can fold the ladder or according to your preferences), 1/2 celery, 1/2 parsley root, a teaspoon of hot pepper paste, 2 onions, 1 tablespoon flour, salt, 200 grams of cooking cream, green dill, pepper, tarragon (if you like).
Preparation: If the smoke has a lot of fat, try to remove as much as you can from it because there will be a lot left, and if it is too salty, you can desalinate it a little. Then it is boiled in 4-6 liters of cold water over a suitable heat, taking the foam when it starts to boil.
After boiling the meat, you can cut the pieces or leave larger pieces to traditionally eat the meat on the bones. While the smoke is boiling, peel all the vegetables and cut them into cubes.
Also, the potatoes are cleaned and cut into equal cubes and kept in cold water until they are needed (so as not to oxidize).
After the smoke boils well, make sure that the fat does not pool in the remaining water, if this happens try to graduate the water, and add the vegetables, without the potatoes. After the water boils, add the potatoes. Be very careful, before adding salt, taste it, the water is probably quite salty from smoking. When the potatoes and the rest of the vegetables start to boil, add the boiled meat and leave them on the fire together. Sprinkle with pepper or paprika paste, add pepper, sour cream and tarragon if you opt for it. If those invited to the table appreciate the spicy taste, you can add 1, 2 hot peppers to the soup, but you have to make sure that it is to everyone's taste. It was the turn of the dill before closing the fire. If not everyone enjoys dill fan soup, it can be added optionally at the time of serving. The soup is ready, and we assure you that it is a goodness that you will not regret!
Happy and fulfilled holidays!
See also the recipe for perisoare a la grec:
Meatball soup is one of my favorites, so today I will give you the recipe for a soup that your whole family will enjoy! here's how to prepare it:
500 g minced meat mixture, 1 large onion, 150 gr rice, 1 carrot, 1 capsicum, 1 parsnip, 1 large potato, fresh parsley, a powder of dried thyme, 4 egg yolks, 200 ml sweet milk, 200 ml cooking cream , vinegar, salt, pepper, oil.
Method of preparation:
Finely chop the onion and fry in hot oil for a few minutes. Add 1 liter of water and bring to the boil. Mix the meat with salt, pepper, rice, thyme and freshly chopped parsley. They form hairs that we boil over onions. When they are almost cooked, add the grated carrot and parsnip and the diced potato and pepper.
Bring to a boil over medium heat.
When the vegetables and meat are ready, season the soup with vinegar, salt, pepper and egg yolks mixed with milk and cooking cream (bring to the same temperature by adding hot soup juice). Boil together for just one minute, then turn off the heat and add the chopped greens.
See also the recipe for sour peasant chicken soup with cabbage and chicken rags:
This soup is the soup of my childhood, it reaches my soul directly, and I would eat it instead of any dish from pretentious restaurants. It is a soup made from whole chicken from CocoRico, a natural chicken, which gives a delicious taste to chicken soup, an authentic unforgettable taste as in childhood! I can say that this soup lacks nothing! Ingredients: 1 CocoRico chicken, 2 onions, 4 medium carrots, 1 parsley root, 1/2 celery (found in stores are very large), frozen peas, 100 grams, 5 medium potatoes, 1, 5 liters of cabbage juice, salt (if it is not already salted cabbage juice), 2 kapia peppers. 1/4 cup rice, 1 cup red tomatoes, dill, parsley.
Preparation: Portion the chicken and put it to boil in a 7 liter pot (the amount of my pot is enough for about 3 days for the whole family) with a little salt. Meanwhile, clean and cut the vegetables as desired (cubes, slices). The secret is to be all about the same size to boil at the same time). When the chicken starts to boil, take the foam and add the chopped vegetables - except for the kapia pepper which boils very quickly. When the vegetables start to boil, add the diced kapia peppers and rice, and let them cook for about 10 minutes. Meanwhile, boil the cabbage juice in another bowl, to put it boiled directly in the soup pot. When it boils, add it to the pot with a little broth, and leave it until it boils again, then add 1 beaten egg and turn off the heat. Add parsley and finely chopped dill and cover with a lid.
Transylvanian smoked soup
• 1 kg of potatoes
• 1 kg of smoked meat with bone (you can fold the ladder or according to your preferences)
• day. of celery
• day. of parsley root
• a teaspoon of hot pepper paste
• 2 onions, 1 tablespoon flour, salt
• 200 grams of sour cream for cooking
• green dill, pepper, tarragon (if you like)
If the smoke has a lot of fat, try to remove as much as you can from it because there will be a lot left anyway, and if it is too salty, you can desalinate it a little. Then it is boiled in 4-6 liters of cold water over a suitable heat, taking its foam when it starts to boil.
After cooking, the meat can be cut into pieces or left in larger pieces to traditionally eat the meat on the bones. While the smoke is boiling, peel all the vegetables and cut them into cubes.
Also, the potatoes are cleaned and cut into equal cubes and kept in cold water until they are needed (so as not to oxidize).
After the smoke boils well, make sure that the fat does not pool in the remaining water, if this happens try to graduate the water, and add the vegetables, without the potatoes. After the water boils, add the potatoes.
Be very careful, before adding salt, taste it, the water is probably quite salty from smoking. When the potatoes and the rest of the vegetables start to boil, add the boiled meat and leave them on the fire together.
Sprinkle with pepper paste or paprika, add pepper, sour cream and tarragon if you opt for it. If those invited to the table appreciate the spicy taste, you can add 1, 2 hot peppers to the soup, but you have to make sure that it is to everyone's taste.
It was the turn of the dill before closing the fire. If not everyone enjoys dill fan soup, it can be added optionally at the time of serving. The soup is ready, and we assure you that it is a goodness that you will not regret!
* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.
What ingredients do we use for the smoked lettuce soup recipe?
- 1 lettuce of about 200 g (cut into strips)
- 2-3 tablespoons of oil
- 2-3 tablespoons of vinegar (for sour)
- 150 ml of sour cream
- 150 g of kaizer, smoked ribs, smoked bacon
- a diced onion
- a diced or grated carrot
- 2 eggs
- 1-2 cloves of garlic
- dill or green parsley
- 3 liters of water
Ingredients Transylvanian pork soup
500 gr pork (pork leg or breast if you want it fatter)
70 gr of rice
1 large carrot
1 large onion
1 piece celery
1 piece of parsnips
1 small parsley root
1/2 bell pepper
200 ml sour cream
1 tablespoon grated flour
1 tablespoon chopped tarragon
1/4 bunch of parsley
juice from 1/2 lemon (or vinegar)
2 tablespoons oil
Preparation Transylvanian pork soup
- Cut the pork into cubes and cook over medium heat for 45 minutes in 2 liters of cold water. In the first 15 minutes of boiling the soup is foamed.
- In the hot oil add finely chopped onion, carrot, celery, parsley root and parsnips given on a large grater, plus diced peppers. Cook over low heat for 10 minutes, until vegetables are slightly softened.
* celery, parsley and parsnips had a total of 100 gr
- Add the vegetables to the soup, plus pepper and 1 teaspoon of salt and cook for another 15-20 minutes. Then turn the heat to low so that the soup does not boil.
- During this time, the rice is boiled separately and then drained.
- Rub the cream with flour and then dissolve with 5 tablespoons of hot soup, added one at a time. Then pour the cream slowly 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 let it simmer for another 10 minutes. He likes salt.
* I used tarragon in vinegar to sour the soup, instead of lemon juice you can use tarragon vinegar you can also use fresh tarragon that you burn and then chop it.
- Add the rice and finely chopped parsley to the pork soup and turn off the heat.
1. Boil the meat with vegetables
2. Season the soup with sour cream
Debts Older Than 3 Years
Debts older than 3 years. Compensation for debts older than 3 years. These are just a few of the considerations but there are others that could lead us to a closer answer to reality. They will never be paid because the suppliers are gone. It is said by the local councilor simona draghincescu the local councilor simona draghincescu considers that the people from braila who are obliged to pay the debts older than 3 years to the water and sewerage services as well as the related penalties are victims of an abuse.
What happens if you find that you have debts older than 3 years to suppliers. In other words, the debtor can no longer be held liable and can no longer be enforced with the prescription of the right of action. But with witnesses for the compensation of some personal debts of her and her parents before the divorce 2007 2008 her share of the common good in exchange for a power of attorney for The registration in the accounting of the operations is made in compliance with the accounting law no.
The term of 3 years starts from the date when the right to request the forced execution according to the credit contract is born. If you have arrears older than 3 years and the bank or a debt collection company threatens you with forced execution, it is very important not to make any payment. How the prescription intervenes and what legislation is applied. Anyway, you ask in the first post if the invoices older than 3 years are prescribed.
For invoicing and management we recommend smartbill. 82 1991 as well as a m m p. When it comes to the state, the debts are prescribed within 5 years, while in the case of any other debts, the limitation period is 3 years. I have a clear answer to this.
2 500 which shows that the substantive right to action, hereinafter referred to as the right to action, is extinguished by prescription if it has not been. We will establish below if a debt to a supplier expires after 3 years with the mention that the debt has been in the accounts for 14 years and the supplier has never asked for the money. A company has outstanding balances to suppliers older than 3 years as they proceed to close these balances - they will never be paid because the suppliers are no more. The statute of limitations for debts differs depending on the quality of the creditor.
The registration in the accounting of the operations is done in compliance with the accounting law no. The prescription of a debt means that after a period of time the debtor who has arrears to the state budget can no longer be obliged to extinguish the respective arrears by means of coercion guaranteed by the state. No invoice is prescribed to us by itself. 82 1991 as well as a o m f p.
Smoked potato soup
Smoked potato soup it is one of the most beloved dishes in my family. But even without smoking we like, only potatoes and other vegetables full of taste and flavor.
We prepare it in winter, in summer, the season doesn't really matter. In winter we like to eat it with sour cream and red onions, in summer we eat it with fresh peppers or hot peppers. Sometimes we add tarragon, other times we add thyme, but we don't say no to larch leaves either. It depends on what we have at hand.
As for smoking, I can tell you that I tried the soup with everything. Ciolan, ribs, scarita, sausages and mosses. Basically, this soup can be made with any kind of smoke.
The recipe is simple, very simple and I hope you like it!
Ingredients Smoked potato soup
- 4-5 large potatoes
- 900 g smoked meat (I had ribs)
- 2 carrots
- 1 parsnip root
- 200 ml broth or tomato juice
- an onion
- salt, pepper, paprika
- 4-5 threads of fresh parsley
Preparation Smoked potato soup
Boil the smoke in a pot with enough water to pass well over the meat. Let it boil until the meat comes off the bone. We froth from time to time if necessary and we take some of the fat with a spoon, in case we find the soup too greasy.
- Do not add salt to the soup until the end. Sometimes, depending on how salty the smoke is, it doesn't even need to be added.
While the meat is boiling, we take care of the rest of the ingredients.
Peel the potatoes, carrots and parsnips and cut them into cubes. Potatoes larger cubes, the rest smaller. Finely chop the onion.
Once the smoke is cooked, take it out of the pot and remove it from the bones, then grind it from the knife.
Add onion, carrots and parsnips to the soup pot (the one in which the meat was boiled). Let it boil for a few minutes, then add the potatoes and boiled meat.
We also pour the broth or tomato juice and a little paprika. Let the smoked potato soup boil until the potatoes are well done.
Turn off the heat, season with salt and pepper and add the finely chopped parsley.
Smoked potato soup is ready! You can eat plain or you can add sour cream or yogurt, as you wish. Of course, red onions or hot peppers should not be missing, but know that it is tasty and without. Especially if we still meet someone that day. J
Salad soup cooks in just 30 minutes. Here's what you need to do to get one lettuce soup:
1. Cut into cubes both white onions and carrots, and finely chop green onions.
2. All are boiled in a pot with water and a little salt.
3. After they are cooked on three quarters, add the pasta, and after they have boiled, add the green salad, cut thinly.
4. Add the homemade borscht.
5. Leave for 10 minutes on low heat, then add the tomatoes cut into small cubes and leave for another 5 minutes on the fire.
6. Prepare an egg omelette and cut the cubes, which are then broken into small pieces to add to the soup, together with the finely chopped parsley.
It is recommended to serve hot lettuce soup with sour cream on top. Your child will like it lettuce soup.
Pork ladder soup, fresh, sour with greens
I don't quite understand why soup recipes and even soup recipes are a very rare topic considered by professional chef sites, and they are almost completely ignored by TV shows. You rarely find a cream soup recipe, these are often Asian-inspired.
The traditional Romanian cuisine has many recipes for soups, but also for soups, in which bone-in meat is used, smoked or fresh. Using boneless meat, for soups / soups, as I have seen several times, even in recipes presented by professional chefs, I could hardly, personally, understand the taste of that dish.
Memories, memories & # 8230. I remember with a special culinary pleasure (gourmets everywhere can understand me), the sour soups with sorrel or zarzane, made in the middle of summer, on the pilasters in my grandfather's yard. The chicken coop, big and greasy, then run away and caught in the yard, cut and cleaned of flakes and inside, cooked directly over the wood fire under the fireplaces, was put whole, boiled, directly in a large cast iron pot. , in cold spring water, along with vegetables of all kinds (onions, leeks, garlic, roots), a few sprigs of dried thyme, peppercorns, bay leaves and coarse salt. When the feast began, the whole chicken, boiled, was placed in the middle of the table (4 logs stuck in the ground and a fur about 1.2 m wide, 4-5 cm thick and about 3 m long) from under the walnut on the meadow in front of the house, in a large bowl (made of burnt, unglazed ceramics), and we, the diners, sat on the sofas around the table (2 healthy logs, placed directly on the ground, on which a thick fur was nailed, not too wide, but long), we each had in front of us a bowl of glazed clay, full of steaming juice, which tickled our nostrils and aroused our appetite. Each of the diners received the desired piece of meat, from the boiled chicken (the meat came off on its own, while the chicken was broken by hand). The wooden spoon and the hot polenta or the bread (a little older, from the one brought to the & # 8220comparativa & # 8221) were at hand. The Turks were beating at our mouths, at the children's mouths, full of hunger, after the run on the meadows, but also by the frequent rounds around the fireplaces, where the soup was prepared.
Ingredients needed in the recipe: pork ladder, fresh (rib with a little meat), onions, garlic, mushrooms, bell peppers, carrots, celery, parsley, parsnips, potatoes, tomatoes, greens (larch, parsley), coarse salt, vegetables.
The vegetables are cut into slices / scales / thin slices / put on the large grater (according to the idea of the housewife, who takes into account the wishes of the diners & # 8211 who has small children will surely understand the importance of this specification, to attract the little ones).
The pork ladder, fresh, is cut into pieces, using a sharp knife, so that each piece has bone.
Why is the meat scalded? The pieces of meat are scalded in boiled water for 1 minute. Discard the water in which the meat was scalded. The meat bought from the butcher / market we do not know exactly what animal it comes from (young or old) and what it was raised with. To avoid the blackish foam, formed during cooking, the meat is scalded.
For poultry and the farm-raised animal, which you know what you fed, there is no need to scald the meat, because the fat obtained from boiling is clean, the juice is clear and not much foam is formed (in any black foam case).
The scalded meat, washed under a few jets of cold water, is boiled in cold water, in which coarse salt has been added.
After approx. 1 hour, in which the meat has boiled for more than half, add the sliced / given roots on the large grater and continue boiling the soup, at the right heat, with the lid on the pot, for another 0.5-1 hour, depending on the size of the pieces of meat.
It is not a mistake if you put the whole roots to boil, especially if you use older meat and younger vegetables.
Towards the end of cooking, add in stages, first the potatoes, then the sliced tomatoes and mushrooms, then the sour sorrel and the larger chopped greens.
To remember ! Each time you add new ingredients to the pot, bring the preparation to a boil for 5-10 minutes (vegetables and mushrooms need some time to thaw).
In the recipe you can use frozen mushrooms (scalded and put in the freezer since autumn) frozen tomatoes and frozen peppers (from vegetables put in bags in the freezer in autumn). You can use fresh tomatoes, peppers and mushrooms.
A little culinary secret! Frozen vegetables and frozen mushrooms are boiled, frozen, without being left at room temperature, to thaw. Thus, the taste of vegetables and mushrooms will not suffer.
To remember ! It is not mandatory to use mushrooms in this recipe. At the same time, for a special aroma of the preparation you can use dried mushroom powder. Mushroom powder is obtained from dried mushrooms, ground in a coffee grinder.
Acreala is prepared from frozen vegetables put in plastic food bags, in the freezer, since June.
In a stainless steel kettle / enameled cup, boil some frozen corcodus (be careful, they are quite sour) with a little cold water to cover them.
The cordodus is boiled until the pulp comes off the seeds, without drying the water in which it boils.
The boiled corcoduses are passed through a sieve to separate the seeds from the pulp of the embers.
Only the pulp of boiled vegetables should be used to sour the soup.
When the soup is ready to cook, add the rest of the chopped greens.
The soup is served hot / well heated, with hot polenta, hot peppers and / or freshly grated horseradish.
A cup of plum brandy works great.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not neglect the soups and broths from your daily diet, in order to benefit from a healthy body and a quick mind.
RECIPE PREPARATION Smoked soup and cabbage juice:
The vegetables are cleaned, washed and cut according to preference.
We wash the staircase well with warm water.
In a pot, put the oil and vegetables (roots) to cook for 5 minutes, then add the portinonata ladder and let it cook for another 3 minutes.
Add 1.5 liters of water and let it boil and froth if necessary. Add the potato.
After the vegetables and meat are penetrated, add: paprika, tomato paste and a little thyme and pepper.
Boil the cabbage juice separately and add it after each neck. We match the taste and cook for another 5 minutes.