Chicken soup with rubbing
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The meat is washed, cut into suitable pieces and boiled. Throw the foam, wash the meat with cold water and put it back to boil in 3 l of water for about an hour. Add salt and boil.
Meanwhile, prepare the vegetables, peel and wash well. I cut them all the same, thin sticks. When the meat is cooked, fill the pot with boiled water and add the vegetables, except the potato, which we put after 15 minutes, so that it does not crumble. I also put some chicken eggs.
Beat the eggs well with a little salt, then add the flour and mix well until the composition becomes creamy, like a thicker cream. When all the vegetables are cooked, we will pour the egg composition through a funnel, directly into the soup pot. First we turn on the low heat and pour carefully, moving the funnel, to form rubbing, it looks like thicker noodles. They boil immediately, rise quickly to the surface. Let it boil for another 2 minutes and turn off the heat. Press over finely chopped green parsley.
Ingredients Tomato soup
- 1.5-2 kilograms of well-ripened tomatoes or 1 liter of concentrated tomato broth
- 1 onion
- 2-3 carrots
- 1 piece of celery as 1 small egg
- optional, 1/2 bell pepper
- 1 clove of garlic
- 30 ml. of extra virgin olive oil (this is what I used, another oil works, only the taste of olive oil with that of hard tomatoes is friendly)
- greens: 3 bay leaves, 1 sprig of fresh thyme, 1 sprig of basil, green parsley or basil for sprinkled (according to preference)
- 1 tablespoon grated sugar and pepper
- for serving: small, short pasta (I used risoni) or croutons of garlic-flavored toast
Preparation of tomato soup
First of all, I have to brag about the tomatoes in the garden. We bought the seedlings from the market, without knowing what kind they will be, so we have all kinds of tomatoes. Some are not baked yet, I think they are more autumnal, others invite you to make their salad & # 8230 or soup. The amount invested in plants was 15 lei, but the scent of a single garden tomato is worth more than that.
Let's go back to the tomato soup, that is "zama da părădaisă & # 8221. Tomatoes can be boiled in boiling water for 1-2 minutes. After that, they will peel easily. This time, however, I did a little differently. I placed the tomatoes on the hot grill and baked them, turning them on all sides, for 5 minutes. This made the aroma concentrate, to catch a great baking taste, but also to peel very easily.
I peeled the tomatoes and removed the wooden part next to the tail with a knife. I put them in a suitable pot, covered them with water (you can also use vegetable, beef or chicken soup). I added the bay leaf, the thyme and basil twigs and just a pinch of salt, then I put them on the fire.
In about 10-15 minutes when the tomatoes sit alone on the fire, clean, wash and finely chop the vegetables, crush the garlic. Heat the oil in a pot large enough to fit all the tomato soup. Add all the vegetables at once, sautéing until soft, over low heat. It should not brown at all, it would damage the final taste of the soup. As soon as the vegetables are soft, add a cup (200 ml.) Of water and continue to boil.
After about 10-15 minutes of boiling, take the pot of tomatoes off the heat. Remove the bay leaf and thyme and pass with a hand blender. You can also go through the sieve, especially if you have problems with allergies to tomato seeds.
Mashed tomatoes are added over hardened vegetables. Fill with water until the desired consistency is reached. Tomato soup can be creamier or more liquid, as you like. In this phase, season the soup with 1 tablespoon of grated sugar. It is necessary to balance the acidity of tomatoes. Of course, add salt and pepper to taste.
Continue to boil the tomato soup until the vegetables have the desired consistency. I prefer them with a little texture, not very soft. If desired, you can also strain the vegetables, making a cream soup.
If you prefer pasta for serving tomato soup, be it small, such as house noodles. There are also barley pastas, which I used this time, stars, etc. Boil the pasta in salted water according to the instructions on the package. Drain the pasta in the water in which they boiled, in a fine sieve. Rinse under running water and add to the soup after mixing with a drop of oil, so that it does not become sticky.
I prefer tomato soup, more than anything else, with toast, rubbed with garlic and topped with a greenish wave of olive oil.
Either way, tomato soup is just as good. All I can do is wish you a big appetite!
Christmas recipes! Chicken soup with homemade noodles & # 8230
For the Christmas and New Year holidays, buy a fat chicken, as big as possible, to prepare lighter dishes (come on), as an alternative to heavy pork and / or mutton steaks.
This is how the Romanian has been since he is known & # 8211 buys everything for a meal as rich as possible. It is not mandatory to prepare all the meat you bought once.
If you don't make a recipe to use the whole bird for, you slice it, as you think it will show your surprise menu on Christmas night.
Secret! The old hen is usually very fat, which is why I buy it, even if it has harder meat and boils a lot, in the pressure cooker.
So that the soup does not turn out too fat (watch out for cholesterol), gather the fat from the bird and fry it in a pan. You make some culinary wonders, which are served as an appetizer, next to a glass of boiled brandy, with warm bread, red onions and cucumbers in vinegar. Put the melted lard in a jar with a tight lid, sprinkling salt in the liquid. You will use it later, as a good taste additive, for poultry soups / soups.
By the way, because you're talking. I don't think there is anyone who hasn't heard of the ancestral Romanian saying - the old hen makes good soup.
Boil the chicken in the pressure cooker - the wings, the turtle, the back of the chicken (you can also put the thighs), along with a small parsley root, a large carrot, a white onion, a small parsnip root and a few slices of bell pepper. , taken out of the freezer. Top with cold water in which you put coarse salt, until the water covers the meat and vegetables.
While the soup is boiling (about 1.5 hours since the pressure cooker starts to whistle), prepare the noodles. In a bowl, break an egg bought from the peasants (it is sure that the orange yolk and the noodles will turn golden), which you mix with flour, a pinch of salt and a few sprigs of ground pepper. Chicken flour as much as possible, until it is obtained by vigorous kneading, by hand, a thicker paste. Spread the formed crust, with a kitchen twister, on a wooden board or directly on the countertop of the kitchen furniture, taking care to sprinkle flour, so as not to catch the wooden crust. Continue rolling and adding flour until you get a thin sheet of crust, 1-2 mm. Cut with a knife or kitchen wheel, thin strips of coca leaf, whatever size you want.
You let the noodles dry on a plate or you can hang them on the twister if you cut them longer and thicker.
When the meat is cooked, put the juice in a larger pot and when it starts to boil (over high heat), add the noodles, taking care to spread them by hand, as you put them in the hot soup. Let it boil over the right heat, until it softens and boils the noodles.
You take the meat from the bones and you can use it for beef salad or leave it in soup.
Attention! When you put the noodles, you don't have to put your fingers in the soup.
If you want to make colorful soup, you can add when it boils the noodles, tomato juice and if you want it yellow, take a country egg and separate the egg white from the yolk. Use only the yolk that you rub with a drop of salt and add little by little, stirring constantly, the soup juice when about 200-300 ml is added, pour into the soup pot and mix gently. At the end, sprinkle with finely chopped green parsley.
The soup is served hot with a few drops of lemon juice. It is amazing, after a night of hard fighting with the goodies on the table, on New Year's Eve.
For those who don't know & # 8230 English researchers have found that the best food when you have the FLU is BIRD soup, aetthat & # 8230 GOOD LUCK!
Ingredients for the recipe for chicken soup with semolina dumplings
- For the soup
- -1 gain of at least 2 kg
- -2 carrots
- -1 leek (light side only)
- -1 little celery
- -1 patrunjel r & # 259d & # 259cina
- -2 onions
- -1 celery stalk
- -celery leaves
- For semolina dumplings
- -2 eggs
- -140 gr gray
- For serving
- -fresh chopped parsley
Chicken soup is a delicious dish, but also an excellent remedy for the flu or cold. A delicious and filling dish, the soup is adored by children and ideal for consumption on cold, late autumn days. See the chicken soup recipe and how easy it is to prepare.
How to make chicken soup:
Chicken soup is a simple dish that can be prepared in a variety of ways. It provides you with a light but nutritious meal, and the cooking process is extremely simple. Below we tell you how to prepare the best chicken soup at home! Therefore:
1. For starters, boil the chicken legs in salted water and froth very well whenever necessary. When the thighs start to boil, you will notice that foam rises above the pot.
2. Meanwhile, prepare the vegetables that we will add to the chicken soup. Cut the potatoes, carrots and celery as small as possible and add them to the soup pot, but only after the foam has stopped forming. Leave everything to boil until both the meat and the vegetables have penetrated.
3. When all the vegetables are well cooked, add the noodles to the chicken soup and cover the bowl with a lid. Leave it like this for 10 minutes, during which time the noodles soften enough.
Chicken soup is now perfect for serving. Sprinkle fresh greens on top and serve with a pepper.
Chicken soup & # 8211 simple recipe3 / 5 - 2 Review (s)
a country chicken, vegetables (carrots, an onion), salt to taste, a bunch of parsley,
The chicken is cleaned, washed and boiled with cold water and salt. When the foam rises, it is carefully removed. When the soup boils, add the cleaned and washed vegetables (if you prefer, add a few peppercorns). Bring to the boil slowly, over medium heat. Country chicken boils in 2 & # 8211 2.5 hours. While the soup is boiling, prepare the noodles. From the flour, make a pile with a hole in the middle in which two eggs are broken and a little salt is added. Mix well, kneading until you get a compact dough. Let it sit for 20-30 minutes. With the rolling pin, spread a thin sheet of 1-2 mm from the dough. Allow the sheet to dry for 10-15 minutes, then roll and cut into as thin strips as possible, then spread to dry. In the strained and boiling soup, put the noodles and let them boil for 12-15 minutes. The boiled bird can be served with it, its taste being very good.
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