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Transylvanian soup

Transylvanian soup

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Wash the chest well, cut into cubes and put in cold water with boiling salt. Foam whenever necessary.

The vegetables are cleaned and put on the large grater. Finely chop the onion. Put the oil and vegetables in a saucepan and cook for 2-3 minutes. Towards the end, add the onion, leave it a little longer and pour it over the water in which the meat is boiling (after the water has cleared). Let it simmer with a lid until the vegetables are soft and the meat is cooked (being chicken, it is done quickly).

Boil the rice separately (after washing several times). When it is almost ready, strain the rice and put it in the soup pot. Let it boil for a few more minutes, add salt to taste and let it cool a bit.

Mix the yolks and sour cream well, put 1-2 tablespoons of soup to bring to the same temperature, then pour over the rest and mix gently. Add to the taste with lemon juice (or anything else you want), add finely chopped green parsley and serve with hot peppers.

Good appetite!

Transylvanian salad salad recipe with omelette and milk

We are very happy to tell you that we have a new recipe from Carmen Nemeth, who this time sent us a salad soup. I say it with great pleasure, because her recipes for langoustines or cubes rolled in coconut are among the favorites of those who read the blog.

Salad soup is a seasonal soup, much loved by Romanians. Is it the same with you?

Meatball soup & # 8211 my mother's recipe

Meatball soup & # 8211 my mother's recipe. How to prepare fluffy and tender meatballs? A traditional soup (borscht), very tasty and filling, with many vegetables and meatballs of minced pork and rice. Flavored with thyme (or larch), grated with sour cream and egg yolk and soured with millet, lemon juice or borscht.

Meatball soup it can be made in any season and can contain various vegetables and greens, depending on what you have at hand. It does not have a fixed recipe and is prepared according to the taste of each housewife.

There are carrots, parsley roots, parsnips and celery, tomatoes (fresh or homemade broth) and onions. In addition, you can put other fresh or frozen vegetables: potatoes, bunches of cauliflower, green or yellow bean pods, peas, diced cabbage, etc. Some also put rice in the soup (as in Greek chicken soup & # 8211 see recipe here).

The mother makes the meatballs from the composition stuffing sarmale, adding an egg white to bind it extra (do not put an egg in the sarmale, obviously). This mixture of meat with rice and onions can be frozen without problems and I make meatballs whenever I feel like it. The meatballs come out fluffy, very tender and extremely tasty!

From the ingredients below I obtained a soup pot of approx. 5 L. It can be reheated without problems and is more and more tasty every day (stored in the refrigerator it lasts 3-5 days).

  • Optional: 2-3 pork or beef bones
  • 4 L of water + 2 teaspoons of salt
  • 2-3 carrots
  • 1-2 parsley roots
  • 1 parsnip root
  • 1 slice of celery root
  • 2 tablespoons oil
  • 1 large onion
  • Optional: & frac12 red bell pepper, kapia or donut
  • 500 ml tomato broth (homemade) or canned tomato paste (mashed potatoes) or 3-4 fresh tomatoes (summer)
  • Optionally other vegetables of your choice: bean pods, peas, cauliflower bouquets, diced cabbage, etc.
  • 1 teaspoon grated dried thyme
  • salt
  • 500 g minced pork (or beef mixture)
  • 50 g rice (about 2 tablespoons)
  • 1 small chopped onion
  • 1 tablespoon oil
  • salt, freshly ground pepper
  • 1 bunch of chopped greens (green parsley, dill)
  • 1 teaspoon dried thyme, chopped
  • 1 raw egg white
  • 300 g fat cream for dressing soup
  • 2-3 fresh yolks (raw)
  • Optional: lemon juice, vinegar, borscht or die
  • a handful of greens (parsley and dill leaves)
  • optional: chopped larch leaves

Smoked goulash soup & # 8211 Transylvanian recipe

Smoked goulash soup & # 8211 Transylvanian recipe. A kind of goulash soup with pieces of kaiser (bacon, ribs) or smoked bacon, straight with sour cream and served with rags, flour dumplings or bread croutons. Simple, fast and tasty.

Gully soup it reminds me of childhood. It was done quite often in our house, especially in summer, with tender balls. I think it was one of the first soups I was allowed to contribute to, as a child, being left to cut the gules into slices and then & # 8222chibrit & # 8221. It is a soup that boils in 30-40 minutes. The gully must be young and tender, not woody or hot.

He doesn't have a fixed prescription. There are families who put vegetables in it but it seems to me that it diverts its taste. Maybe a carrot doesn't hurt, but parsnips and parsley are already leading it in the direction of vegetable soup, so I don't use them. It is a white and sweet, unsweetened soup. In our country, in Transylvania, few soups are sour (with lemon juice or cabbage die, not with borscht).

The foundation of this goulash soup is made up of sticks of smoked bacon (or kaiser) and onions. Okay, my great-grandmother used to start any soup or meal with a spoonful of rantas (roux & # 8211, that is, flour seasoned with a little oil & # 8211 like Bechamel sauce). He prepared his rantas once a week and kept it cold in a white cup with thick, bulging walls. I remember that cup perfectly! When she needed it, she took out a spoonful. I think he also put a little paprika in the rantas because I remember it wasn't really white but rather light orange. That's how it was cooked then.

Most often goulash soup is served with small flour dumplings (recipe here) which is boiled directly in it or with bread croutons, homemade (recipe here).

We have prepared a recipe for Transylvanian soup to lick your fingers, which the little ones will love from the first tasting. It is an easy to prepare lunch, which can be cooked on weekends and served 2-3 days later during the week. In other words, you will have more time for various activities with the little ones. Adults can also serve it with a hot pepper.

Ingredients for Transylvanian soup:

300 grams of beef
1 carrot
1/2 parsnip
1/4 celery
1/2 cup peas
1 onion
1/2 pepper
1/2 parsley root
2-3 potatoes
1/2 cup of homemade borscht
70 grams of cream
1 egg yolk
freshly ground black pepper
fresh parsley or larch

5 steps to prepare Transylvanian soup:

1. Wash the meat, clean the skins and cut into small cubes. Put it to boil in a pot with 3 liters of water. When it starts to froth, change the water and let it boil until it is almost ready, frothing with a spoon if necessary.

2. Peel the onion, carrot, parsley root, parsnip, pepper and celery, wash and finely chop. In a large saucepan, add 2-3 tablespoons of oil and the vegetables listed above. Lightly fry, after which you can put the meat and water in which it boiled.

3. Boil for about a quarter of an hour, then add the peeled and diced potatoes and peas. Let it cook for another half an hour or until the vegetables are cooked. Add the homemade borscht.

4. Meanwhile, mix the cream and egg yolk in a bowl. Add a little juice from the soup, mix until you get a homogeneous composition. Add the cream to the pot and mix. Season with salt and freshly ground black pepper to taste.

5. Leave the soup on the fire until it boils, then turn off the heat, pour in the rain freshly chopped parsley and leave for a few minutes to cool a little before serving.

Onions, potatoes, celery, carrots, parsnips and bell peppers are cleaned, washed and cut into small cubes.
Wash the rice and leave it covered with water until use.
Peel a squash, grate it and cut it into smaller pieces.
Heat the oil in a pot and heat the vegetables and smoked meat for 8-10 minutes, stirring constantly so as not to stick to the bottom of the pot.
When the vegetables have softened a little and the fat from the smoke is starting to melt, add hot water and a little salt.
(In order for the soup to taste even better, the remaining bone is boiled, and in the end it is removed.)
Let everything boil for 10-15 minutes, add the drained rice and continue cooking for another 15-20 minutes.
During this time, the sour cream sauce is prepared:
In a large bowl, beat the yolks well with sour cream, salt, pepper, vinegar or lemon juice, tarragon in vinegar, to taste.
When all the ingredients are cooked, season the soup with sour cream sauce, bring to a boil, turn off the heat and sprinkle with finely chopped green parsley.

Transylvanian soup is served hot, along with hot pickled peppers, sour cream and vinegar, so that everyone can season their portion to taste.

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-Technology with 3D heating. The heat acts evenly and there is no need to mix in the food.
- The 12 different cooking programs that can fulfill all the family's cravings.

Transylvanian peasant soup

Transylvanian peasant soup recipes: how to cook Transylvanian peasant soup and the tastiest recipes for peasant soup, Transylvanian soup, peasant meatball soup, Transylvanian chicken soup, Transylvanian belly soup, Transylvanian belly soup recipe, peasant stick, peasant pie with meat, Transylvanian lamb stew, peasant plate oven.

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Video: Transylvanian Ritual Fire