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Transylvanian pork soup

Transylvanian pork soup


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Boil the meat for about 30 minutes. Fry the vegetables in a pan until soft (diced carrots and peppers, finely chopped onion, grated parsnips). Put the cooked vegetables in the soup with the rice. rice and vegetables are cooked.

The liquid cream is mixed with flour and a pinch of juice, then poured into the pot and boiled. The soup is seasoned with salt, pepper and chili.

Serve with parsley and sour with lemon vinegar / juice.


Mackerel soup with rice is primarily healthy due to the high content of vitamins, but also very tasty and last but not least easy to prepare. Spring-summer is the season of sorrel, but as I like it very much, I also put it in the freezer… :)

Put the meat (it can be any kind of meat, of your choice) cut into small cubes and boil in salted water, when it is almost cooked add the rice and let it boil. When both the meat and the rice are cooked, add the frozen sorrel and leave it on medium heat for about 15 minutes. After this time we stop the fire and let it cool a little. In a bowl, mix the yolks with the sour cream, add a few tablespoons of the vegetable soup, mix well and when the soup has cooled a little, add the sour cream mixture.

Mackerel soup with rice is served hot.
The source of this recipe is the culinary blog Delicious Flavors.


Transylvanian soup with pork broth

ingredients
The recipe is for 10 servings.
950 g pork broth with bone
150 g parsnips
150 g carrots
150 g onion
150 g celery
50 g tarhon
50 g green parsley
3 yolks
200 g sour cream
75 g of rice
50 ml vinegar
30 g of salt

Method of preparation
Peel the onion, parsley and cut into small pieces. Carrots, celery, parsley are cleaned and cut into cubes. The tarragon is washed, scalded and finely chopped. The rice is washed, boiled and cooled.
The washed brine is put in boiling salted water. After frothing, add onions and 15 minutes before cooking, add the vegetables. After the scraps are boiled, remove them, debone them and cut them into small pieces. In the soup add the rice, tarragon and let it boil for another 5 minutes, then add the yolks that are mixed with the cream before. Then add the vinegar, boil everything for another 5 minutes.

How to serve
Serve hot with greens on top


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Transylvanian lamb soup

We invite you to watch below the video recipe of the Transylvanian lamb soup:

  • Lamb meat with bone 1.5 Kg
  • Dried onions 2 pcs
  • Carrot 2 pcs
  • Red capsicum 1 piece
  • Celery root 1/2 pc
  • Parsley 1 pc
  • Salt
  • Sour cream 300 g
  • Egg yolk 4 pcs
  • 1 liter bag
  • Green onion 1 link
  • Dried thyme 1 tbsp
  • Green parsley 1 link
  • Leustean verde 1 link

Step 1. Wash the meat well and put it to boil in a large pot with enough water to cover it. Add a little salt and leave on the fire until it starts to boil.

Step 2. Take the foam a few times until it no longer forms.

Step 3. Add the finely chopped vegetables (onion, carrot, pepper, celery, parsnip) and simmer for 40 minutes with the lid on.

Step 4. Put the borscht in a saucepan and leave it on the fire until it starts to boil. Put the borscht over the soup after the 40 minutes have passed.

Step 5. Add chopped green onions and dried tarragon. Let it boil with the lid on for another 15 minutes.

Step 6. In a bowl put the sour cream and the 4 yolks. Mix well with a fork.

Step 7. Then add a few tablespoons of the juice from the soup. (7-8 Polish)

Step 8. After incorporating about 7-8 polishes, pour the composition into the pot and stir a little.

Step 9. Chop the parsley and larch and put them in the soup pot.

Step 10. Stop the fire and let it rest for a few minutes. Serve hot.

Step 11. We wish you good appetite and increase the cooking of the Transylvanian lamb soup recipe.

Transylvanian lamb soup


Transylvanian pork soup

1. Wash the meat well and cut it into appropriately large pieces (you can use both lean and breaded meat, depending on how fat you want the soup to be).
2. Boil the meat in cold water for 35-40 minutes, taking care to froth it.
3. Chop the onions and peppers, put the rest of the vegetables on the large grater.
4. Saute the vegetables in oil, over low heat, for about 10 minutes until slightly softened.
5. Add the vegetables and the two tablespoons of rice, over the meat in the pot.
6. Let it boil, on the right heat for about 30 minutes.
7. Season with salt and pepper to taste.
8. Separately, mix the flour with the sour cream and dissolve it with 4 tablespoons of hot soup.
9. Put the cream composition in the pot, little by little and stirring constantly so as not to cheese.
10. Let it boil for another 10 minutes, then add the tarragon (I had dry tarragon) and the lemon juice to taste (I put the juice from half a lemon, because I prefer sharper shards).
11. Turn off the heat and season the soup with finely chopped parsley.


Ingredients needed for Transylvanian pork soup:
400 gr pork
150 gr sour cream
2 eggs
2 onions
a bell pepper
2 tablespoons rice
tarragon
salt
pepper
vinegar
2 tablespoons olive oil


Soup is a liquid preparation of vegetables, greens and vegetables and meat or fish, obtained by boiling pieces of meat, cut into small sizes with different vegetables, seasoning with various ingredients: egg, cream, yogurt, rancid obtained by browning flour from various cereals and, preferably, souring with food vinegar, borscht, lemon juice or lemon salt, tomato juice, crocodiles, greens or cabbage juice. For fasting soups, boil the meatless vegetables and add them. As a greenery, parsley is used for soups, except for the Transylvanian soups, which have tarragon specific to the area, and no greenery is added to the belly soup. [1] Belly soup is soured with food vinegar. Potroace soup is seasoned with cabbage dies. Soup in Greek it is soured with lemon.

In Turkish the well-known stew is called çorba, word derived from Arabic šorba (šarâb). The soup arrived on the table of the Romanians from a historical whim, being boiled, first, in the cauldrons and boilers of the spahii troops of the Ottoman Empire. In Moldova, the soup is usually soured with borsch obtained from the fermentation of bran and is so called, borsch. [2]


Wash the meat and cut it into pieces, then boil it. Keep a foamer at hand to remove impurities that accumulate on the edge of the vessel. Meanwhile, prepare the vegetables, cutting them into cubes. After you notice that the lamb has softened, add the carrot and onion. Put the rinsed rice in more water, then add the coarsely chopped green onions and let the dish boil.

When the lamb soup is almost ready, put the beaten egg mixed with a few tablespoons of the soup and a little lemon salt. Season with salt and pepper, then add the finely chopped larch on top. Leave the lamb soup with larch and green onion on the fire for two minutes, then set the container aside. You can serve the preparation with sour cream and hot peppers.

Try the best recipe lamb soup with larch and green onions. Traditional dishes never disappoint and are perfect for festive meals prepared for the holidays.


Video: Best Been Soup Ever - Romanian Style. Bean Soup With Ham (June 2022).


Comments:

  1. Negash

    I fully share your opinion. I like your idea. I propose to bring it up for general discussion.

  2. Cliffton

    And what would we do without your great idea

  3. Lewy

    show someone else who is boring!

  4. Vurr

    the graceful thought



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