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Turkey wing soup

Turkey wing soup

soups are my and Andrei's favorites, my little boy ...

  • 3 turkey wings
  • 3-4 l of water, I never measure water, I put it after my eyes and it depends on how much soup I want to make ...
  • 1 red bell pepper
  • half a zucchini
  • 1 carrot
  • 5 medium potatoes
  • 2 onions
  • homemade tomato broth
  • basil, delicate vegetable
  • 1 or
  • spiral noodles

Servings: -

Preparation time: less than 120 minutes

RECIPE PREPARATION Turkey wing soup:

I cut the wings into 3-4 pieces, washed them, put them on the fire and let them boil for about 30 minutes after which I added all the vegetables mentioned above ... I let them boil, in depending on the meat. I added the broth and the spiral noodles, I added the egg (I beat it a little and then I put a few tablespoons of boiled water from the pot on it, I mix it and I try to put it in the places where the water boils ... not to be too cheesy but I don't like too big pieces of egg either), basil and delicate depending on the taste ... I would have put a pinch of greens, parsley or larch but I didn't have:) ... I have them left a few boils for about 10-15 minutes ...

good appetite!!

19 Recipes for Pork, Chicken, Turkey and Beef Soup (Greek or Boron)

The simplest and tastiest recipes for pear soup. Brushes for soup, made of pork, chicken, turkey or beef. Sour soups with boron and cabbage juice.

How to make pork, beef or chicken broth soup any housewife should know!

After all, the classic brisket soup does not present difficulties in cooking and does not last long, and the result is always appreciated by the whole family.

In addition, it is quite famous among the supporters of the Dukan diet.

The recipe for perishable broth soup for beginners is phenomenally simple.

Whether you cook it with boron or cream, with pork or turkey meatballs - the variety of options is limited only by your imagination!

So, in order to diversify the lunch menu, we have selected some very special broth soup ideas.

You will surely find a suitable recipe for cooking and you will learn how to cook it correctly.

Simple recipe for broth with boron

  • 500 gr. minced meat (mixture of pork and beef)
  • 1 pc. rasol vitДѓ
  • 1 pc. pastГўrnac
  • 2 carrots
  • 2 pcs. onion
  • 1 pc. И ›elinДѓ mica
  • ВЅ fat peppers
  • 2 tablespoons rice
  • 1 or
  • 400 gr. roИ ™ ii Г®n broth
  • 1 tablespoon tomato paste
  • 1 tablespoon ›Sweet paprika
  • 700 ml. borИ ™ de tДѓrГўИ ›e
  • ВЅ tablespoons ›Thyme
  • salt and pepper to taste
  • 1 legДѓturДѓ leuИ ™ tean
  • 1 legjturДѓ pДѓtrunjel.

Simple recipe for broth broth with boron is cooked as follows: Put in a 5 liter pot of cold water and boil the beef broth. Together with the coarsely chopped lime stalk. Before it boils, take the foam on top a few times until you get a transparent and clean soup, then cover the pot with a lid and leave it on low heat for at least ›In an hour and a half.

Put the carrot, the celery and the parsley on the large grater, chop an onion and the bell pepper, then sauté them together in a saucepan with three. four tablespoons of rapeseed oil. After softening a little, sprinkle a tablespoon of paprika on top, stir a few times and pour the vegetables into the pot prepared for the soup.

As long as they stay on the fire, for 15-20 minutes, take care of the mixture for the bristles. Finely chop an onion over the minced meat, add the egg and half a tablespoon of thyme, then sprinkle with salt and pepper.

At the end, add the two tablespoons of rice that you have boiled before for 3-4 minutes and mix them in the prepared composition. Shape the brush buds and add them one by one to the soup pot. After half an hour, add the chopped tomatoes and a teaspoon of tomato paste.

Put the boron you put in a kettle in a separate boiling pot and pour it into the soup, match the taste of salt, then add Remove the lid and leave the pot on the fire for a few minutes. After the last check, if the brushes are cooked, turn off the heat and set the pot aside. Chop the parsley and lime leaves and put them in the soup.

Greek-style brisket soup

  • 300 g carrots
  • 200 g И ›elinДѓ rДѓdДѓcinДѓ
  • 150 g parsley root
  • 150 g pДѓstГўrnac
  • 150 g capsicum or donuts
  • 1 small onion
  • 70 g of rice
  • 100 ml of sunflower oil
  • salt and pepper to taste
  • 1 legДѓturДѓ de mДѓrР ° r.

  • 500 g minced pork
  • 2 ouДѓ
  • 1 legume of parsley
  • salt and pepper to taste.

  • 3 gДѓlbenuИ ™ uri
  • 400 ml greasy cream.

Greek broccoli soup is a very tasty and popular cherry broth among the housewives of our country. For starters, we will clean and wash all the vegetables.

We cut all the cubes, except the onion that we will cut into small pieces. We harden them with oil and salt, in a pot over medium heat. We put a pot with 1.5 l of water and salt on the fire, and in the meantime, we will make the brushes: in a bowl we will mix the minced meat with the chopped parsley, the eggs, the salt and the pepper. , we homogenize well and form balls of the same size.

When the water boils, turn them over in water and boil them for 5 minutes on medium heat. We foam. After 5 minutes, put the brisket in the vegetable pot, add the strained soup, add the rice and let it simmer for 15 minutes. For liezon we homogenize the yolks with the cream.

After 15 minutes with a polish we take from the soup as much soup as we can and put it over the lid, stirring constantly, to bring the lid as close as possible to the temperature in the pot. Turn the bowl back into the soup pot, turn off the heat and stir for another 3-4 minutes continuously.

Chicken broth soup

  • 400 g minced chicken
  • 1 or
  • 1 legДѓturДѓ mДѓrar
  • 1 legjturДѓ pДѓtrunjel
  • 1 tablespoon rice with small grain
  • Salt and pepper to taste
  • 1 onion
  • 3 potatoes
  • 2 carrots
  • 2 peppers
  • 500 ml boreh
  • 2 tablespoons sunflower oil.

Put the minced chicken in a bowl and season with salt, pepper, rice, egg, dill and parsley. Mix well and leave to cool for a few minutes. Separately, clean the vegetables, wash and cut into cubes. Bring to a boil in salted water and 2 teaspoons of sunflower oil.

The meatballs are formed from the meat composition and put to boil in the soup together with the vegetables. Froth and simmer over low heat, covered with a lid. Strain the borer into a kettle and simmer for a few minutes, then add to the broth.

Simple beef broth soup

(source of the recipe for broth soup: bucДѓtДѓraИ ™ .ro)

  • 350-400 g minced beef
  • 2 ouДѓ
  • 1 tablespoon chopped onion
  • Salt and pepper to taste
  • 250 ml of tomato juice
  • 2 carrots
  • 200 g И ›elinДѓ
  • 200 g parsnips
  • 2 medium onions
  • 1 green pepper
  • 1/2 liter borИ ™
  • 2 tablespoons oil
  • 1 legДѓturДѓ leuИ ™ tean
  • 3 tablespoons rice.

Add a third of the amount of a saucepan. The vegetables are washed, cleaned and then chopped with a knife. When the water has boiled, put the vegetables to boil. Now prepare the brisket: for the minced meat, add salt, pepper, 1 egg, dill and 1 teaspoon of rice.

Mix all this well and with a wet hand make balls and let them lightly in a pot over the vegetables, letting them boil with a lid for about 20-30 minutes. Along with the brisket, add the 2 tablespoons of washed rice.

Add the tomato juice, the boron, let it boil for another 5-7 minutes so that you can put the second well beaten egg with a fork in a bowl. ®together with 2-3 tablespoons of borИ ™. Pour into a thin wire into the pot and mix. The lion is chopped and added at the end.

Broccoli soup is a delicious recipe

(source of the broth soup recipe -

  • White onion 2 pcs + 1 onion in bone soup
  • Carrots 1 piece + 1 carrot in bone broth
  • Bell peppers 1 piece + 1 pepper in bone broth
  • Lemon root 1 piece - half in bone broth and the other cubes in broth soup
  • Parsley root 200 g for bone broth
  • Cube tomatoes in 3 tablespoons cans
  • Minced beef / chicken / pork 500 g
  • Boiled rice and cool 3 tablespoons
  • Sunflower oil 50 ml
  • Dried thyme 1 tbsp
  • PДѓtrunjel verde 1 legДѓturДѓ
  • Eggs 1 pc
  • Boric acid - 0.5 l
  • Meat bones (beef / pork) 500 g for basic soup
  • Salt and pepper to taste.

Wash, peel and vegetables - onions, carrots, peppers, celery, parsnips. Boil the bone broth - in a saucepan, place the bones, half of the shrimp, parsley, carrot, onion, pepper - all whole.

When it starts to boil, take the foam, turn the heat to low and leave for 2-3 hours. Thinly slice 1 onion, put the peppers in a 5-liter saucepan. Add the chopped celery. Do the same with the carrot. Put a diced onion in a frying pan, add the chopped tomatoes and leave for 2-3 minutes on the fire.

Add the onion mixture with the tomatoes in a saucepan, pour 2-3 l of bone broth and bring to the boil. When it starts to boil, turn off the heat and leave for 30 minutes. In a plate, mix the minced meat with the boiled rice, egg, salt and black pepper. Mix well. Form from this mixture medium-sized balls and place them on a plate.

After the vegetables have boiled for 30 minutes, carefully place the brushes, let them simmer until they start to boil, then let them simmer and leave them on the fire for 10-15 minutes. . Then match with sour boron and salt. Cut the grated parsley. Put it on. Together with the thyme, in the soup and extinguish the fire in 2-3 minutes.

A delicious recipe among turkey broth soups

  • 1 onion
  • 1 carrot
  • 1/2 bell pepper
  • 1 parsley root
  • 1 piece of Hell
  • 200 ml of chopped tomatoes
  • 200 ml of boron or pickle juice
  • salt - to taste
  • leuИ ™ tean verde.

  • 250 g chopped turkey breast
  • 1 or
  • 1 tablespoon rice
  • salt and pepper to taste.

Put the vegetables to boil. When the vegetables are almost ready, we do not take care of the perishables quickly. Mix the minced meat with the well-washed rice, beaten egg, salt and pepper to taste.

With wet palms we form the bristles and lightly let them go into the pot. For 2-3 minutes we do not mix, to let them stick and so as not to loosen them. The brushes are boiled when they rise to the surface of the water. We add the boron and the chopped tomatoes and we match the taste of the soup with salt.

Let it sit for 2-3 boils, then turn off the heat and sprinkle freshly chopped lion on top.

Pear broth with cabbage juice

  • 1 kg minced meat (beef + pork)
  • 1 large onion
  • 1 cup of rice
  • 2 ouДѓ
  • 1 tablespoon ›Salt,
  • 1 pepper powder
  • 1 thyme powder.

  • 3 l apДѓ
  • 1 l cabbage juice
  • 3 yellow onions
  • 2 carrots
  • 1 rДѓdДѓcinДѓ pДѓtrunjel
  • 1 rДѓdДѓcinДѓ pastГўrnac
  • 1 red pepper
  • tarragon
  • 1 legjturДѓ pДѓtrunjel.

Bring water to a boil without salt. We wash and chop the diced vegetables and add them to the pot on the fire, when the water starts to boil (apart from the peppers). We are preparing the bristles. We pass the meat through the mincer together with the onion, we sprinkle over the mixture salt, pepper and thyme, then we add the rice and the eggs and we homogenize.

When the vegetables in the bowl start to penetrate easily, we form the walnuts the size of a walnut and immerse them in the bowl. Let the meatballs boil for about 20 minutes, over medium heat under the lid, then add the cabbage juice, then the diced pepper and tarragon.

Let the soup boil for 15-20 minutes, then season with salt, if necessary, then turn off the heat and add the chopped parsley.

Transylvanian brisket soup

  • 500 g minced pork and beef
  • a bone of life
  • 1 large white onion
  • 1 carrot
  • 1 potato
  • a slice of И ›elinДѓ
  • 1 or
  • 4 tablespoons rice
  • a handful of flour
  • 4 l water + 500 ml + 500 ml
  • 1/2 cup of cucumber juice
  • 3 finely chopped parsley leaves
  • 1 finely chopped lion leaf
  • Salt and pepper to taste.

Wash the beef bone thoroughly and bring it to a boil in 500 ml of water, then rinse under cold running water. Meanwhile, peel and chop the vegetables and chop them. Put water in the pot and when it boils add a pinch of salt and beef bone, simmer for 15 minutes. At this point, add the vegetables and start preparing the brisket.

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 and the egg, mixing everything. Form the walnut-sized bristles, place them in a bowl and place them on a plate.

When the vegetables are cooked, carefully add the brisket and let it simmer for 20 minutes. Pour the cucumber juice and simmer for another 5 minutes. Add the green mixture, turn off the heat

Moldovan broth soup

  • a bone of life
  • 1 onion
  • 1 carrot
  • 1 pДѓtrunjel rДѓdДѓcinДѓ
  • 1/2 И ›elinДѓ
  • 2 roИ ​​™ ii
  • 1 pepper
  • 1/2 kg minced meat (pork and beef mixture)
  • 2 tablespoons rice
  • 1 or
  • Salt and pepper to taste,
  • 3/4 l of sour borИ ™ sour
  • Green parsley.

Boil the beef bone in 2 liters of water for 2 hours. Wash and clean the vegetables. Cut into cubes. They are boiled next to the bone after it has boiled for an hour and a half. Make up to 2 liters with water if it has dropped.

Put the rice to swell in a little cold water. Mix a small onion, finely chopped, an egg, finely chopped green parsley, minced meat and rice. Mix well.

Season with salt and pepper. Form the bristles with wet hands and add to the soup. Turn the heat to low and let it simmer for another 30 minutes.

Sour bristle soup with lemon juice

  • 30 ml oil
  • 3 carrots
  • 5 И ›elinДѓ
  • 1 legjturДѓ pДѓtrunjel
  • 1 small onion
  • 1 green pepper
  • 1 lДѓmГўie
  • Salt/

  • 700 g of beef, chopped twice
  • 120 g of rice
  • 1 medium onion
  • 1 tablespoon flour
  • 1 parsley
  • 2 ouДѓ
  • Salt/

Peel the vegetables and cut them into cubes. They are hardened in oil in a large pot. Then cover with 2-3 liters of salt water. Finely chop the pepper and add it to the soup. Boil for 45 minutes.

In the meantime, prepare the bristles. The minced meat and rice are mixed with the onion given by the mincer and the finely chopped parsley. Wet hands are shaped like walnuts.

When the vegetables are well cooked, add them one by one to the soup. Let it boil over medium heat for about 10 minutes. The boiled bristles will rise to the surface. While the hair is boiling, remove the foam from the soup with a whisk. At the end, add the lemon juice and season with salt.

Fasting broth soup

  • Onions (one in soup, the other in minced meat) - 2 pcs.
  • Carrots - 1 pc.
  • Potatoes - 2 pcs.
  • Dried mushrooms - 20 g
  • Salt and black pepper
  • Thirds of hriИ ™ cДѓ.

Pour over the dried mushrooms and leave to soak for 2 hours. Cut the onion and, together with the carrots, fry in vegetable oil. Put the ready vegetables in a saucepan, pour the water under the mushrooms, add the diced potatoes. Fill with water.

The soup will be quite thick. Put the mushrooms and onions in a blender. To the paper, add the mushroom puree and knead the mixture together with the salt and pepper.

Make meatballs the size of a walnut and fry them in vegetable oil. Taste the soup, add spices and herbs. Pour it into the plates, add the crispy broths on the outside and soft on the inside.

Another fasting broth

  • 6 medium potatoes
  • 3 medium carrots
  • Can of rice
  • A cup of chickpeas or peas (grind the beans in a coffee grinder and sift the flour through a sieve)
  • 1 tablespoon salt in soup and 1 tablespoon salt in toothpaste
  • 1 tablespoon tomato paste
  • spices to taste (bay leaves, 1 tablespoon of mustard seeds, 1 tablespoon of ground coriander)
  • sunflower oil for frying hair.

You must first prepare your bristles. To do this, boil the rice in half a glass of water until all the water is absorbed, put the carrots on a fine grater and mix them with the rice.

Add the chickpeas or flour, salt and mix. Now you need to shape the small pergolas and keep in mind that in the soup they will increase 2 - 2.5 times. Fry the parsnips in a large amount of sunflower oil - with a layer of 3-4 cm. Heat the oil well in the pan.

It should be hot enough so that our meatless meatballs are covered with a golden crust in 3-4 minutes, otherwise they will warp. The temperature of the oil can be checked by dropping a small piece of dough into it: if the dough is melted immediately and comes to the surface, then the oil is ready.

Place the finished brushes on a paper towel to drain the remaining oil. Peel a squash, grate it and cut it into 4-6 pieces. Cook the potatoes until they are boiled in salted water. When the potatoes are cooked, add the tomato paste and spices to the soup. Then brush the bristles, leaving for another 15-20 minutes.

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Periwinkle soup from fish

  • 250g chopped fish
  • 7 fresh mushrooms
  • 2-3 cloves of garlic
  • 2 potatoes
  • 1 onion
  • A cup of red lentils mixed with long grain rice
  • Spoons of breadcrumbs
  • 1 top of curry
  • Salt.

Chop the onion, cut the garlic cloves into 2-4 parts, fry together until lightly browned and have a pleasant smell on a small amount of vegetable oil. Remove the garlic and put the onion in a deep baking dish.

A sprig of curry will be pressed. In the same pan, fry the potatoes cut into small cubes for 10 minutes, then add salt. Add the washed lentils with rice, the fried potatoes in the molded onion, pour boiling water into the mold, leaving 2-3 cm from its edges, cover with foil, put in -an oven heated to 200 degrees.

Mix the chopped fish with pepper and salt, add the breadcrumbs, mix and form the bristles. Put them in the soup in the oven, cover with foil and cook for another 20 minutes. Fry the sliced ​​mushrooms and add them to the soup, along with the parsley, just before serving. It is soured with lemon juice.

Gray broth soup

  • minced pork and beef - 300 grams
  • gray - 2 tbsp
  • potatoes - 4 pcs.
  • garlic - 1-2 tablespoons
  • onion - 1 large onion or 3 small onions
  • carrots - 1 pc.
  • vegetable oil - 2-3 tablespoons
  • salt - to taste
  • bay leaves - 1-2 pcs.

For starters, you need to add the grit to the minced meat, lightly sauté it and mix well. Form the bristles with wet hands and let the gray swell for fifteen minutes.

Peel a squash, grate it and chop the garlic, carrots and onion. PrДѓjiИ ›i-le. Cut the potatoes. Put a pot of soup water on the fire. When the water boils, it is necessary to salt it and then, with your hands, throw the brushes in the boiling water.

Cook over low heat with a lid on for ten minutes. Then add the potatoes. At the end, add the cake and put the bay leaf. Bring to the boil again and sour to taste.

Periwinkle soup with noodles

  • Minced pork and beef (or chicken) - 200 g
  • Potatoes - 2 pcs.
  • Carrots - 1 pc.
  • Onions - 0.5 pcs.
  • TДѓiИ ›ei - 40 g
  • Bay leaves - 1 pc.
  • Vegetable oil - 1-2 tablespoons
  • Granulated garlic - 0.25 tablespoons
  • Salt to taste
  • Water - 2.5 liters.

If the minced meat is not salted, add 0.5 tablespoons of salt and mix well. Form the bristles. Bring the water from the pans to a boil, add 0.5 teaspoons of salt. Then soak the brushes in boiling water for 20 minutes. Peel the potatoes and cut them into slices.

Peel the onions and carrots and cut them into small cubes. In a frying pan, heat the vegetable oil. Fry the onions and carrots for one minute over medium heat.

Put the chopped potatoes in the pan with the pears and cook for 15 minutes. Then add them. After the hardened vegetables. Season with granulated garlic and bay leaves and leave for another 7-10 minutes.

Broth with beets and beets

  • Minced meat (pork) - 400 g
  • Beets - 2 pcs. (500 g)
  • Carrots - 1 pc.
  • Onions - 2 pcs.
  • Garlic - 3 cloves
  • Tomato paste - 1 tbsp
  • Fresh apple - 2-3 branches
  • Eggs - 1 pc.
  • OI ›et - 1 tbsp
  • Vegetable oil - 3 tbsp
  • Black peppercorns - 3-5 pcs.
  • Bay leaves - 2 pcs.
  • Salt to taste
  • Ground black pepper - to taste
  • Water - 2 liters
  • Cream (for serving) - to taste
  • Fresh greens (for serving) - to taste.

First, cook the beets (simmer for about 40 minutes). In another saucepan, pour 2 liters of water and put on the fire. Take a deep bowl and mix the minced meat with the egg. Peel an onion and put it on a fine grater, add it to the minced meat. Finely chop the dill, add it to the minced meat.

Add salt and pepper. Mix the minced meat well with all the added ingredients. Shape the bristles with wet hands. In the bowl of boiling water, throw a few peppercorns, bay leaves and bristles (one at a time). Allow to cook over medium heat. Using a folded spoon, carefully remove the foam.

Put the carrots on a coarse grater. Finely chop the onion. In vegetable oil, fry onions and carrots.

Add the cake to the meatball pot. Peel a squash, grate it and put it on a coarse grater and add it to the soup. Crush the garlic and put it, together with the tomato paste, in the beet soup.

Add salt, pepper to taste and let the broth soup simmer (under the lid) for 20 minutes. Turn off the heat and add 1 teaspoon of olive oil to the soup. Serve with freshly chopped sour cream and greens.

In order to enjoy your cooking, we have gathered on Youtube 3 culinary recipes for brisket soup, explained step by step.

Chicken soup with vegetables simple recipe

Chicken soup with vegetables simple recipe. Chicken soup with vegetables, sour with tomatoes or borscht. The simplest chicken soup recipe.

What meat do we use for chicken soup? How much does a soup boil and how does it sour? A simple soup with poultry with bone and many vegetables and greens. A light soup made without oil or other fats other than meat and chicken or chicken skin.

The most beloved chicken soup is the Greek one - tested by tens of thousands of readers. You can find her recipe here. It is straight with yolks and sour cream and sour with lemon.

Simple chicken soup is made throughout Romania but the part of straightening-souring and serving differs. In Moldova and the Kingdom it increases with little borscht (here's how to make homemade borscht) while in Transylvania and Banat it is soured with tomatoes (or tomato juice) and served with sour cream. However, we are more accustomed to clear meat soups (chicken, duck, turkey, beef) in which we boil noodles or semolina dumplings. "Sunday Soup" looks like thisYou can find her label here.

Another chicken soup loved by readers is the one from Radauti - similar to belly soup. You can find her recipe here.

What to say about simple chicken soup is that it should be made on bone and skin (not on chicken breast fillets). The pieces indicated for a tasty soup are the wings, the neck, the back, the claws (paws) - chicken cutlery, the head but also the bones of the chest or thighs (if I used the meat for something else - for example a boneless chicken roll). Obviously, chicken or country chicken have a different flavor but also a different cooking time, but it is worth waiting for an exceptional taste.

And the pipettes and chicken hearts go well in this simple soup. Do not hesitate to put them if you have them at hand!

Vegetables are the usual ones: carrots, parsley roots, parsnips and celery. The most common vegetables in chicken soup are onions, potatoes or rice, peas, beans. Sometimes you also add bell peppers, a sprig of cabbage or cauliflower. I don't really put peppers in soups because it seems to me that they taste like stew. It's my opinion… you can put if you want.

In general, we have to choose between potatoes and rice because they are not often put in the same soup. This time I put potatoes.

There is not much to say about seasoning: salt is very important! Generally I put dried thyme sprigs in soups but some prefer dried dill or bay leaf. I don't.

From the quantities below it results approx. 8-10 servings of chicken soup.

Chicken wings with sweet and sour sauce

Chicken wings with sweet and sour sauce: delicious, tender and very easy to prepare. The tenderest wings in sweet and sour sauce, a simple and quick recipe, written and video.

You can cook these wings for simple meals, in the family, as well as for anniversaries or when you have guests, they are easy to make and will surely be to everyone's liking.

On my blog you can find other steak recipes, at least as delicious as this one. Below are just a few examples of such recipes:

Turkey soup

Sour turkey soup. When I want to make a soup, I choose pieces of meat with bone (chicken, turkey, pork, beef, duck). The bone makes the soup / soup tasty, the backs, wings, necks are perfect for the soup. I never make boneless meatless soup from poultry, because the taste is not the same as when we use meat with bone and skin. Turkey borscht is good if it has a lot of vegetables. If you don't like borscht soup, you can leave it sweet or if you don't have borscht you can sour it with cabbage juice or lemon juice. I invite you to try this sour turkey soup recipe!

Sour turkey soup ingredients:

  • 650 g of turkey wings
  • 2 carrots
  • parsnip
  • an onion
  • half a pepper
  • celery
  • 250 whole peeled tomatoes
  • 330 ml borscht
  • lovage
  • salt.

Preparing sour turkey soup with larch-video recipe

The meat is washed, then we boil it in a suitable saucepan with 3 liters of water and a little salt. In the meantime, we take care of the vegetables. Cut the pepper, celery and onion into cubes, carrot and parsnips into rounds. I have whole peeled tomatoes, which I cut into cubes. You can use broth, or tomato sauce. Remove the foam, which accumulates on top, then leave to boil for about 15 minutes. Add the vegetables and cook for about 30 minutes. Then add the tomatoes and let them boil for 10 minutes. According to preference, we can remove the wings from the soup, remove their bones. Then add the boned meat to the pot and add the borscht. Let it cook for another 5 minutes.

Serve with plenty of freshly chopped larch and preferably with sour cream and hot peppers.

ComplexityPreparation timeNr. servings
low1 hour and a half6-8 servings

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What does horseradish soup contain?

Ciorba de potroace se face, in principiu, din maruntaie de pasare (gaina, pui, gasca, rata, curcan), adica din aripi, gaturi, labe, spinari si musai organe: inimi si pipote (ranze). In niciun caz nu se pun ficatii deoarece acestia se gatesc in cateva minute si ar deveni foarte tari si amari, fainosi si inecaciosi. Eventual sa-i puneti la final, inainte de a stinge focul de sub oala. Am povestit despre asta la reteta de lebar de casa.

Oricum, citind retetele Silviei Jurcovan si ale lui Radu Anton Roman am vazut ca amandoi pomenesc doar de zarzavaturi (morcovi, radacini de patrunjel, pastarnac si telina), ceapa, orez, pipote, inimi si bucatile de pasare anterior pomenite. Nu lipsesc moarea de varza si liezonul de la final: galbenusurile frecate cu smantana si frunzele verzi de leustean.

Am auzit si de ciorba de potroace din oase de porc, vita sau miel insa in mod traditional carnea aleasa este cea de pasare.

From the ingredients below it results approx. 5 L de ciorba de potroace, suficienti pentru 10-15 portii. Oricum, ea poate fi reincalzita a doua zi si este parca si mai gustoasa dupa ce sta un pic la frigider.

Ingrediente Ciorba de pui a la grec:

(pentru 4-5 litri de ciorba)

  • 1 pui de 1-1,5 kg
  • 1 large onion
  • 2-3 morcovi (in functie de marime)
  • 2-3 fire de pastarnac
  • telina, de marimea unui ou marisor
  • 2 bay leaves
  • 1/2 de cana de orez (125 ml.)
  • zeama de la 1-2 lamai (dupa cat de acru va place)
  • 3-4 galbenusuri (eu am pus 3)
  • 150-200 de ml. de smantana
  • cate 1/2 de legatura de marar si patrunjel verde
  • salt and pepper

Preparare Ciorba de pui a la grec:

1. Puiul portionat se pune intr-o oala incapatoare si se acopera cu apa din abundenta (aproximativ 4-5 litri). De la inceput am pus 1 lingurita de sare. Sarea ajuta la colectarea spumei inestetice care se formeaza la fierberea oricarui sortiment de carne. Am colectat cu rabdare aceasta spuma, indepartand-o din oala, de cateva ori. Dupa ce am adunat-o a treia oara, a incetat sa se mai formeze si zeama a ramas limpede.

2. Dupa ce nu s-a mai format spuma, am adaugat in oala legumele si zarzavaturile taiate in cuburi. Tot acum am pus si foile de dafin.

3. Dupa ce am adaugat legumele si dafinul, am redus focul si am lasat sa fiarba totul linistit. Se fierbe pana cand atat legumele, cat si carnea sunt bine fierte. La nevoie, se mai completeaza cu apa fierbinte.

4. Dupa ce carnea a fost bine fiarta, am scos-o din oala si am indepartat pielita si oasele. Aceasta operatiune este optionala. Eu de regula procedez astfel, pentru ca mi se pare inestetic sa te lupti cu aripa sau copanul din farfuria de ciorba. Carnea fara oase si pielita am taiat-o in bucati potrivite si am pastrat-o deoparte. Am readus ciorba la clocot si am adaugat orezul spalat si zvantat.

5. Dupa ce a fiert si orezul, adaug carnea portionata in bucatele cat sa incapa in lingura inapoi in ciorba si mai dau un clocot scurt. Orezul trebuie sa fie moale, dar nu terciuit, oricum va „inflori” in zeama. Luam acum oala cu ciorba de pui de pe foc.

Cum se drege ciorba de pui a la grec

6. Cat timp fierbe orezul, se pun intr-un castronel galbenusurile si zeama celor 1-2 lamai. Acestea sunt ingredientele care dau specificul ”a la grec” al ciorbei, care face parte din familia avgolemono. Preparate de acest fel se gasesc in bucataria greceasca dar si in tot spatiul balcanic. Intorcandu-ne la zeama noastra, atentie, samburii nu au ce cauta in ciorba de pui. Se bat bine cu furculita apoi se adauga incet smantana, omogenizand totul.

7. Se umple un polonic cu zeama fierbinte si se toarna in castron peste galbenusuri, lamaie si smantana . Mix well. Se adauga un alt polonic cu zeama fierbinte, pana cand continutul castronului se infierbanta si el.

8. Se rastoarna smantana cu galbenus diluata cu zeama in oala cu ciorba trasa de pe foc. Se omogenizeaza, amestecand vreo 2 minute cu polonicul. Temperatura inalta din oala va gati galbenusurile instantaneu. Acestea vor da consistenta zemei fara sa fie nevoie sa mai clocoteasca, caz in care ciorba s-ar taia.

Asezonare finală și servire

9. Se drege gustul ciorbei cu sare si piper (daca este cazul) si se presara in oala verdeata tocata. Eu am presarat in oala jumatate din patrunjelul si mararul tocat, pentru a da aroma zemei. Jumatate din verdeata tocata am pastrat-o pentru a o presara in farfurie, imi place sa o vad verde si proaspata in momentul servirii.

Am acoperit oala cu capacul pentru a „aresta” aromele verdeturilor in ciorbita. Am lasat verdeturile sa infuzeze in zeama aproximativ 10 minute, apoi am servit ciorba de pui a la grec. Minunat de gustoasa!