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Chicken broth with imperial dumplings

Chicken broth with imperial dumplings


The cleaned, washed chicken is boiled in the wonderful dish from Zepter (I'm in a time crisis!) For approx. 15 minutes, until boiling point is reached. Then the fire is stopped and left to cook, and during this time, I take care of the vegetables. The cooked chicken, in fact the broth, is removed from the soup and set aside for other tasty dishes. The cleaned, washed vegetables are left whole, then added to the chicken stock, and left to boil for at least another 20 minutes on low heat, seasoning with salt and a few peppercorns.

In the meantime, the imperial dumplings are being prepared;)!

Beat the eggs well together with the cheese, salt and pepper. Mix flour with semolina and pour over eggs. The resulting composition is placed in a tray, a bit small for the Kite family: D J), lined with baking paper and put in the oven at 200 degrees C, for approx. fifteen minutes. Allow to cool, then portion according to everyone's taste and patience;)

After the soup is cooked, strain it and put it back to boil together with the dumplings, boil it for about 5 minutes, if necessary season it.

Good luck and good luck! ;)


Searched words "dumpling soup"

Dumplings: Mix the eggs with the cheese, then add the butter, mix well and, at the end, add the flour together with the semolina.

Finely chop the onion and fry it in oil. Add the sliced ​​breast and fry until golden. Add the wine, leave a little

Don't think that these dumplings can only be eaten sweet, with plums or I know what jam. They can also be salty, spicy like that

Separate the egg yolks from the egg whites and place them in separate bowls. We put a pinch of salt on each (it's important). beat

We pass the canned corn grains through a stream of cold water, then we let them in the strainer to drain. We boil the milk

Beat eggs well, add flour and oil and mix well to make a soft dough. If it is too hard, add water, then

The potatoes are washed, boiled (about 30 minutes) drained, cleaned and heated. Crush. Also warm, mix with oil (6 tablespoons).

The soup can be made on the whole chicken or only on a part of the meat, as you wish. Put the meat in a pot with water and salt and leave

Wash the plums and remove the seeds. Boil the peeled potatoes, peel, leave to cool and mix. Fidget

If the plums are large, cut them in half and of course remove the seeds. Peel the potatoes and boil them in salted water

Cut the fat part of the duck breast into squares. Boil the peaches in boiling water for 2 minutes, then leave the water

Wash the meat and put it in 4 liters of water, only when the water reaches boiling temperature. Thus the meat retains its properties

Let the chickpeas soak in water the night before. In a large pot prepare the rest of the ingredients. Clean and wash the vegetables well.

We live in times of crisis, nothing is thrown away, everything is used. When I prepared the broth I used the remaining shells and seeds

Boil the cleaned vegetables and the chicken. the aim is to take the foam. during the iron a salt powder is added. after boiling


Brush chicken

When I was little I didn't go over the edge of the table and someone asked me what I wanted to do when I grew up, I didn't answer like the other children that I wanted to be an aviator, a locomotive mechanic or a guest. I answered calmly but very seriously that I never wanted to be big, that I wanted to stay small until I was old.

What good is it to grow up, if you have to get up every morning at six, take the street with the package of food and go to work, where you have to work all day to make money with the hammer. And on top of that, when he pours them all into your salary, the woman comes and takes them with you in an envelope.

So if you're small, you sleep until after eight, when you get up you find the floor with steaming milk on the table and fresh gigan with boiled pita, and at lunch you don't eat cold food from the street but goodies just taken from the stove. For example, Father Pătru treated me like a gentleman only with thick juices coagulated with fatty meat, with stews and paprika for which the pope gave his whole yard full of untouched chickens, because they came under the knife like ungrateful bastards they were.

Dad's packaged food was usually a broad bacon, a lump of cheese, and next to them either an onion he was punching, or cucumbers, or barrel gogons. On Monday, he also pretended that there were leftover steaks left in the Sunday tray, which his mother would put in the newspaper so that nothing would be lost. Or a chicken leg from which I had eaten half the meat, or a wing that I could not bear to have stingy or other part of the bird.

That I was a chicken eater was scary. And my favorite dish was the horseradish chicken I kept as my best friend.

To do this, he put the whole chicken in a deep pot full of water. And so that the chicken wouldn't run out, he would stick to a bunch of sticky vegetables next to it: carrots, parsley, parsnips, celery, kale, peppers, and lots of peppercorns. And there he cooked the chicken leisurely until his flesh became as soft as the blanket of my childhood dreams. And in his juice, Taica would put semolina dumplings and grind it with bay leaf and ground pepper, the vegetables would take the shape of cubes and mixed with mayonnaise, it would be like a kind of Russian salad, and the chicken would appear crunchy on a tin plate in the middle of the table. . And for the first time I broke his chest with his soft, gelatinous skin and dipped pieces of meat in a brine topped with hot soup with plenty of salt and plenty of grated horseradish, and I ate with my fist squealing as my chin was filled with yellow lard.

And I smelled like garlic from a bygone era, and I didn't give up until the chicken with the bone of the cob was as empty and shiny as the sickle of the moon on the night cross. And I didn't even touch that salad. Instead, we put the yam in the dumplings in the soup to leave the juice empty and useless. Dad had to boil other dumplings that didn't turn out so well that their village was gone.

Now do you understand why I didn't want to grow up and stay small until I was old?


Pea dish with beef broth and dumplings

The beef broth dish with peas and flour dumplings, actually a delicacy, is easy to make and with this recipe you can make a beef salad with the vegetables left over from boiling the brine, and you can improve the soup with some noodles and parsley. Basically once you can make 3 dishes. I am sure that this will be a relief, and the brisket with Peas and dumplings will be to the taste of any member of the family.

Ingredients

  • 1 5 kg of boneless beef broth
  • 350 g + 150 g carrots
  • A piece of celery
  • 2 pieces parsnips
  • 2 pcs parsley root
  • 4 medium potatoes
  • 100 g red bell peppers
  • A large onion + 1 small one
  • A hat + 1-2 cloves of garlic
  • Hot peppers to taste
  • Green peas 1 kg
  • Eggs 2 pcs
  • White flour 100-110 g
  • 200 ml cooking cream
  • 30 ml of olive oil
  • Salt to taste
  • Peppercorns

Step by step method

Wash the brine and boil it in cold water with the cleaned vegetables: 350 carrots, parsnips, parsley root, potatoes, celery, bell pepper, onion and garlic washed but also with the peel, peppercorns and salt. At first, turn on the heat until the foam rises, take the foam off the soup and let it simmer for 4 hours or until the meat is well cooked. We take the meat and vegetables out of the soup in a bowl that we cover. We strained the soup and set it aside.

We clean the other vegetables, we wash them as well: we cut the onion and the garlic into small pieces, the hot pepper into thin slices, the diced carrot and we put them to harden in the olive oil. After they have hardened, add the peas, sliced ​​beef and a little soup. How much to boil and not catch.

From the eggs and flour we make the dumplings, we break them with a spoon in a pot of water in which we put salt and boil. Leave it for 2-3 minutes until it binds and transfer it to the pea pot, add the cream and let it simmer for 10-15 minutes until the dumplings are cooked and the sauce binds.


Search words "soup-cu-galuste"

Dumplings: Mix the eggs with the cheese, then add the butter, mix well and, at the end, add the flour together with the semolina.

Finely chop the onion and fry it in oil. Add the sliced ​​brisket and fry until golden. Add the wine, leave a little

Don't think that these dumplings can only be eaten sweet, with plums or I know what jam. They can also be salty, spicy like that

Separate the egg yolks from the egg whites and place them in separate bowls. We put a pinch of salt on each (it's important). beat

We pass the canned corn grains through a stream of cold water, then we let them in the strainer to drain. We boil the milk

Beat eggs well, add flour and oil and mix well to make a soft dough. If it is too hard, add water, then

Wash the potatoes, boil (about 30 minutes), drain, clean and heat. Crush. Also warm, mix with oil (the 6 tablespoons).

The soup can be made on the whole chicken or only on a part of the meat, as you wish. Put the meat in a pot with water and salt and leave

Wash the plums and remove the seeds. Boil the peeled potatoes, peel, leave to cool and mix. Fidget

If the plums are large, cut them in half and of course remove the seeds. Peel the potatoes and boil them in salted water

Cut the fat part of the duck breast into squares. Boil the peaches in boiling water for 2 minutes, then leave the water

Wash the meat and put it in 4 liters of water, only when the water reaches boiling temperature. Thus the meat retains its properties

Let the chickpeas soak in water the night before. In a large pot prepare the rest of the ingredients. Clean and wash the vegetables well.

We live in times of crisis, nothing is thrown away, everything is used. When I prepared the broth I used the remaining shells and seeds

Boil the cleaned vegetables and the chicken. the aim is to take the foam. during the iron a pinch of salt is added. after boiling


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