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Transylvanian meatball soup

Transylvanian meatball soup

To start, wash the beef bone well and bring it to a boil in 500 ml of water, then rinse it under a stream of cold water.

Meanwhile, clean the vegetables and cut them into small pieces.

Put water in the pot and, when it boils, add a pinch of salt and beef bone, simmering for 15 minutes. At this point add the vegetables and start preparing the meatballs.

Wash the rice and boil it for 5 minutes in 500 ml of water with a little salt, then drain it and add it over the meat. Add the spices for the sarmale and the egg, kneading and homogenizing everything.

Form the nuts the size of a walnut, roll them in flour and place them on a board.

When the vegetables are cooked, carefully add the meatballs and simmer for about 20 minutes.

Now pour the cucumber juice and simmer for another 5 minutes.

Add the garden herb mixture to the soup, turn off the heat and cover with a lid. Leave it like this for 5 minutes, then serve it to your loved ones with sour cream or hot pepper, to taste, but kiss it with a slice of bread made in the oven.


Burechite soup. A kind of meatballs in the dough.

I saw this recipe by burechite soup to Laura Laurentiu and I was very happy, I thought it must be tried!

I didn't exactly follow her recipe due to the lack of some ingredients, but it turned out very good.
Burechites are a kind of bag-shaped tortellini.
[ingredients title = & # 8221Ingrediente & # 8221]

  • 500 gr minced meat mixture: beef + pork
  • 3 eggs
  • 120 gr flour
  • 2 onions
  • 1 carrot
  • 1 parsnip
  • 1 small celery + a few leaves
  • 1 parsley root
  • 2 large tomatoes
  • 200 gr sour cream
  • 2 tablespoons vinegar
  • 1 link parsley
  • 2 was dafin
  • 1 pinch of dried tarragon, crushed
  • 1 dry thyme branch
  • Salt
  • Pepper
  • 5 l apa

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

We prepare the dough for the burechite

We start with the dough that needs to rest for 20-30 minutes.
Put the flour in a bowl and make a hole in the middle where we will break two eggs.
Add a little salt and start to gather the flour from the edges over the eggs, mixing them and thus forming a hard dough.


If the dough is sticky, add a little more flour.
Put a glass bowl over the dough and let it rest until a little condensation forms in the bowl (about 20-30 minutes)

We prepare the composition for burechite

Finely chop the meat, passing it twice through a mincer and mix it with a finely chopped onion, a little salt, ground pepper and thyme.
We leave this one to rest as well.

Preparation of burechite soup

We clean the vegetables and chop them into cubes, then we put them in cold water with a little salt and boil them until they penetrate, about 15 minutes after which we add the peeled and diced tomatoes, then the tarragon, bay leaves and thyme sprig and boil the soup at medium heat, 10 minutes.


Meanwhile, the dough is rested and we will spread it in a thin sheet, on the floured table.
We have one more egg left from the ingredients, which we will break and separate the egg white from the yolk.
Beat the egg whites and grease the spread dough with it.
If there is a little egg white left, we will mix it in the minced meat.
Cut the dough into squares.

Form small balls of minced meat and place them on the squares.


Glue two corners of the dough, one on top of the other, and bring the other two on top, joining them and thus forming the burechita.


Dip the spices in the soup and let them boil for no more than 10 minutes, then add the remaining egg yolk, mixed with sour cream and vinegar and diluted with a little hot juice.


Stir a few times in the pot to homogenize the soup and turn off the heat.
Remove the thyme sprig and bay leaves and then add the finely chopped parsley.


We serve hot burechite soup, with hot peppers and without bread.

If there is more minced meat than the dough contains, form meatballs and dip them in the soup with the burechite.


Preparation for the meatball soup recipe:

Carrots, peppers, parsnips, gulia, parsley, onions are cleaned, washed and cut into small cubes. Put the vegetables in a pot, pour 4 liters of water and bring to a boil.

Separately, boil 500 ml of water. When the water boils, add 3 tablespoons of rice and cook for two minutes. Drain the rice and rinse under cold running water.

Ground meat, boiled rice, the two egg whites, the second finely chopped onion, a handful of finely chopped green parsley, a teaspoon of sweet paprika, salt and pepper are added and kneaded to obtain the composition for the hairs. The hairs are formed, preferably as small as possible.

When the water and vegetables start to boil, add the remaining three tablespoons of rice, then put the meatballs. It matches the taste of the juice with salt. Let it boil for about 20 minutes, then add the peeled tomatoes and cut into very small cubes.

Bring to the boil for a few more minutes, then turn off the heat and add the greens. Cover with the lid. After it has cooled, add the cream, mixed with the two remaining yolks and two tablespoons of cold water. In the end, the taste matches salt, pepper and sour.


TASTES.

A tasty soup, with that specific taste, comes out if we also use bone marrow.

We buy about 3 such bones for the soup, we wash them very well to remove any bone chips and then we boil them in hot water after it boils, we throw the water and wash them once more. Now we put them to boil for borscht, in cold water, to cover them better we boil them on low heat, about an hour after 30 minutes we add the salt and we take care to remove the foam.We put the vegetables:

- a finely chopped onion

- rooted roots: 1-2 carrots, parsnips or parsley, a piece of celery

- 1-2 diced potatoes.

- as the case may be, after about 20 minutes, we put and vegetable soup, from a jar, or fresh (finely chopped peppers, tomatoes) cook for another 10 minutes.

Bring a little rice to a boil (a cup of coffee).

We form the meatballs from: 300 g minced veal, a small onion grated through a small grater, chopped green parsley, 2 tablespoons boiled rice, salt, pepper, 1-2 egg whites.
We put the rest of the rice in the soup pot.

We form round meatballs, with wet hands, and then we put them to boil in the soup - I think we take one out for about 15 minutes to see how it is in the middle. & # 160

If they are cooked, add about half a liter of boiling borscht (add gradually, so you can match the taste), a sprig of thyme, greens, chopped larch.

It boils once more and is ready. & # 160

I can't miss the marinated hot peppers!

My portion (with marrow):


Transylvanian meatball soup

Let's see how to make a Transylvanian meatball soup! Meatball soup does not have a fixed recipe, it can have various vegetables and its recipe varies slightly from one area of ​​the country to another. Specific to Transylvanian meatball soup is tarragon, added at the end, sweet vegetables such as chopped cabbage, peas and less sour soups and sour cream.

Ingredients for about 2.5 l of soup

  • 3 carrots
  • a big onion
  • 2 red bell peppers
  • 2 peeled and finely chopped tomatoes
  • ½ cabbage
  • a cup of peas
  • a big potato
  • a parsley root
  • parsley leaves, larch and celery, tarragon

Ingredients for meatballs:

  • 300 grams of minced meat
  • an egg
  • a handful of rice
  • a few finely chopped parsley leaves
  • a little bit of oil
  1. Onions, carrots and parsley root, cleaned and finely chopped, heat with a little oil.
  2. Add 2.5 liters of water over the cooked vegetables. Bring to the boil, then add the other chopped vegetables.
  3. While the vegetables are boiling, mix the ingredients for the meatballs and make balls, like a walnut, place them on a chopping board.
  4. Add the meatballs to the soup that boils over low heat. Remove a meatball after about 30 minutes to check if the meatballs are cooked.
  5. Add the parsley, celery and larch leaves, as well as tarragon.
  6. Put borscht, not too much so that the soup or sour cream is not too sour. If you add borscht, let it boil for another 5 minutes.
  7. Season to taste and ready!

The delicious Transylvanian meatball soup is ready to be served! Enjoy the flavors and tell us if you liked it!


Nely`s Blog


INGREDIENT:
pork with bone
700 gr. minced meat
1 onion for soup
2 onions for meatballs
1 carrot
1 parsley root
1/2 celery root (smaller)
1 cup rice
thyme
borscht (I had Maggi)
salt
pepper
parsley
lovage
2 eggs

PREPARATION:
The bone-in meat is washed well and boiled in salted water, removing the foam as many times as needed. When the meat is half cooked, add the finely chopped onion and the parsley root, celery and carrot given on a large grater. The meatballs are once again passed through the mincer together with the 2 onions and placed in a bowl in which the finely chopped parsley, salt, pepper, thyme and rice are added according to preference. Mix well. The composition of meatballs is why it kneads more so it binds better. Form the walnuts the size of a walnut and put them to boil in the soup together with the well-washed rice. When the meatballs are ready, add the borscht or cabbage juice, let it boil for 2-3 minutes and turn off the heat. Add the finely chopped larch and beaten eggs. GOOD APPETITE!


Transylvanian meatball soup

ingredients
500 g minced pork and beef, a beef bone, 1 large white onion, 1 carrot, 1 potato, a slice of celery, 1 egg, 4 lg of rice, a handful of flour, 4 l water + 500 ml + 500 ml, 1/2 cup sour juice from pickles, 3 finely chopped parsley leaves, 1 finely chopped larch leaf, salt, pepper

Difficulty: low | Time: 2h


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Transylvanian meatball soup - Recipes


Ingredient:
for meatballs
- 500 g minced meat, chicken or beef mixture with pork
- 1 cup of rice
- 2 eggs
- finely chopped parsley
- salt pepper

for soup
- 2 carrots
- 2 onions
- 2 peppers, one red and one green
- 5 tomatoes
- 2 potatoes
- 1 l bag
- Leustean

Preparation:
Peel, wash and chop the carrot, onion, pepper, tomato and potato. Put the vegetables to boil in a 6 l (23 cm) pot, on which we put about 3 l of water.
While the vegetables are boiling, we make the meatballs. Mix the minced meat well with 2 eggs, the cleaned and washed rice, the finely chopped parsley, salt and pepper.
After the vegetables are cooked, add the borscht and let it boil for a few minutes. We take a spoonful of the meat composition and make meatballs, in the form of balls.
We put the meatballs in the pot with vegetables and borscht. Let it simmer over medium heat for approx. 40-60 minutes, depending on the meat used.
When they are ready, turn off the heat and add the chopped larch.
Good appetite!

Maybe you also like:
Yogurt soup
Chicken breast with apple slices
Pangasius rolls

2 comments:

very good. my favorite..kisses

Some time ago I received a & quot request & quot.
I had to talk about the existing teas in my house and possibly argue with pictures.
I was very happy then. because I have a lot of teas from all kinds of herbs.
They. if I were to ask another question now:
What spices, spices. does it exist in your house?


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