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Pork bone soup

Pork bone soup


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We clean the vegetables, wash them and chop them into cubes.

The bones are boiled in boiling water for 15 minutes. Discard the resulting water and wash the bones of the foam with hot water.

Put water (7 liters) in a pot and let it boil, when it boils, add the bones and vegetables, except the tomatoes. When they are well cooked, we will add the tomatoes. After 20 minutes we will add the boiled borscht before.

At the end we beat two eggs, turn off the heat, sprinkle the greens and take a soup polish and add over the beaten eggs. This mixture will be put in the soup pot. It will give the soup a pleasant look, but also tasty.


Transylvanian belly soup

What is the difference between a classic belly soup & ndash as we find it & icircn the menus of restaurant restaurants with specific rom & acircnesc & ndash & Transylvanian belly soup? An extra ingredient that makes all the difference, in favor of the Transylvanian belly soup: pork legs or beef broth, according to your preferences.

Although it is a little more demanding in terms of time spent in the kitchen, the delicious final taste makes all the money in the world! Choose to cook authentic for your loved ones, serving them with a hot portion of Transylvanian belly soup fresh from the fire, with extra sm & acircnt & acircna and hot peppers!


Pork bone soup and sour cream

ingredients
1 kg pork bones (with meat), a suitable onion, green and red bell peppers (I had frozen), a small celery, 3 potatoes, 3 tablespoons sour cream, 2 eggs, juice from a lemon, salt, pepper , patrol

Difficulty: low | Time: 1h 20 min


Transylvanian pork leg soup

& Icirc & # 539i must:
700 g pork legs
1 onion & # 259
1 carrot
1 p & # 259trunjel
1 & # 539elin & # 259 mic & # 259
2 tablespoons rice
1 leg & # 259tur & # 259 p & # 259trunjel
1 leg & # 259tur & # 259 tarhon
1 g & # 259lbenu & # 537
salt
o & # 539et
2 tablespoons sm & acircnt & acircn & # 259
1 tbsp & # 259 f & # 259in & # 259
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and wash it, wash it well, then boil it in 3 liters of salted water. Take the foam as many times as needed. When the legs are almost cooked, add the cleaned vegetables and cut them faithfully. Continue cooking until the meat is well cooked and comes off the bones. Take off your legs and clean their flesh. The rice, chosen and washed, boiled in half, drained of water and put in a pot of soup, boiled with the vegetables.
In a bowl, mix the flour with the egg whites and smear, submerge with a little juice and pour in the soup, stirring. Boil for a few more minutes, add 1/2 of the finely chopped tarragon and sour everything with a whisk to taste. Put the pieces of meat and bring to a boil. Sprinkle the rest of the tarragon with the finely chopped parsley and serve with the fried breadcrumbs.

Preparation: 35 minutes Boiling: 60 minutes
Re & # 539et & # 259 de Gina-Georgeta Deu & # 537an, loc. Luna de Jos, Cluj County

Here is another soup from the Transylvania area.