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Sour soup with dumplings

Sour soup with dumplings

INGREDIENTS

1 onion, 1 carrot, 1 pepper, parsley, sour, (I use lemon juice), 2 eggs, semolina, oil, 3l water, delicate, tomato broth.


Pork soup Hungarian recipe

Pork soup Hungarian recipe. A healthy pork bone soup with meat, lots of vegetables and greens. Pork soup can be soured with sour cream, vinegar, borscht, dies (pickle juice) or left as is.

Peasant soup is generally made with many bones (which I also have a little meat) because the flavor is in them. I had some perfect bones left over from a bone chop, which I kept for pork soup. Ribs, vertebrae, etc.

My recipe is inherited from my grandmother (the Hungarian from Arad) and it may seem strange that a few cloves of garlic and cumin seeds appear in it. I assure you it is delicious! Here you will find a similar Hungarian recipe:Húsos csontleves zöldséggel. Traditionally this peasant pork soup is served with small flour dumplings (as in paprikas) or csipetke (some Hungarian dumplings made of harder dough, which are shaped by hand).

Pork soup looks like a preparation with the cow & # 8211 recipe here.

As with any soup, the ingredients are indicative, they can vary depending on your taste and what you have at hand in the house.

  • about 1 kg of pork bones with meat
  • 3-4 carrots
  • 1 parsnip
  • 1 parsley root
  • a little celery
  • 1-2 potatoes
  • 200 g peas
  • 2 red onions
  • 2 white onions
  • 2-3 cloves of garlic
  • peppercorns, cumin, salt
  • 200 ml of tomato juice
  • parsley leaves

Oltenian crayfish soup & # 8211 original recipe

It's my favorite fasting soup. Nothing equals it. The crayfish soup recipe is a very old one, traditional in the Oltenia area and today few housewives still prepare it, only the locals still know it. These are not crayfish with tongs, they are quite small red peppers (4-6 cm), sharp at the top but wide at the base, with thin walls and which are cultivated especially for this dish. As I said, when they are dry, their skin is very thin, as I show in the photos. In autumn, they are harvested, strung on a string and left to dry, in the sun and wind, to be used during the winter and during Easter fasting.
In spring, those from the villages prepare dishes from the greens of the season: nettles, cherries, sorrel, stevia, stir, green onion leaves. I admit, I don't get along with everything, I'm happy when I find new recipes to enrich their taste. But I don't bring any improvements to the crayfish recipe, because it doesn't need it.
Oltenian soups prefer more sour. I add them with cabbage juice, tomato juice, agurida or green corcoduse. Preferred are poultry soups, seasonal vegetables, leeks, loboda, stevia. Click here for the recipe: Stevia, onion and garlic food


INGREDIENTS
16 pieces of crab pepper of approx. 4-6cm long
500 g leeks or yellow onions
300 g flour
as needed 50-100ml water
2 suitable carrots
1 parsnip
500 ml cabbage juice (plus another 1 liter even, for dressing / stuffing to taste)
sunflower oil
broth to taste (I put two tablespoons)
100 ml tomato paste
salt, pepper, dill, thyme, parsley

PREPARATION
1. In a saucepan put 1/2 boiling water in which you will cook for a few minutes the dried crayfish to cut them easier. You can give it a few boils if they are too crunchy and break when cut, but not too soft either. Under no circumstances should they soften in order to be filled.

Remove the spine and clean the seeds under running water. You increase their tip so that they don't break when boiled (a small slit, don't cut their tip) and put them upside down to drain.

2. Finely chop the onion (or white part of the leek).

Cook it in a large pan in 3 tablespoons of hot oil. When the leek / onion becomes glassy, ​​pull the pan aside and take out the equivalent of an onion in a plate to put in the juice.

3. Add salt, pepper, tomato paste and mix to blend.
4. Add all the flour, mix and if it is too dry (depending on how hydrated the vegetables are), add cold water until you get a consistent mixture with which you will fill the crayfish. Taste of salt. This extreme of delights leaves.

5. Fill the peppers with the above composition, but do not refuse it because the composition swells a little more. Some seal them at this end with flour to prevent the filling from coming out of the pepper, but this does not work all the time. I didn't seal.

6. In a pot, boil cabbage juice + 1.5 or 2 liters of water.
7. Cut the carrots into rounds, the parsnips into cubes.
8. When the water boils, put the carrot, parsnip and hardened onion on the plate.
9. After a few boils, put the broth (I put two tablespoons) and another cabbage juice or water, see that the juice is not too salty / sour.

Pull the pot off the heat and place the crayfish carefully (with a spatula with holes for foaming). Let it simmer on low heat, so that it doesn't break, for about 30 minutes.
1. Add the greens and bring to a boil.
Liv (e) it!

Other delicious Oltenian recipes: Stevia, onion and garlic food

Or a spring salad with butter: the recipe here


Carrot and celery are cleaned and put on a small grater. Finely chop the onion.
Put the oil in a pot and heat the carrot, celery and onion.
Leave for 3 minutes until the vegetables soften and the flavors blend.
Add 3 liters of water, canned peas, salt, knorr cube and cook for 15 minutes.
Separately prepare the semolina and egg dumplings, put them in the soup, put the lid on the pot and simmer. If you want the dumplings to come out fluffy, separate the egg white from the yolk. Beat the egg whites until you get a thick foam. mix the yolk with one or two tablespoons of water and a pinch of salt and incorporate the composition into the foam. Gradually add the semolina, in a light rain, while stirring constantly, so as not to get gummy. I could say that they fit about three tablespoons of semolina, but that depends on how big the egg is and the quality of the semolina.


After 5 minutes, after the dumplings have doubled in volume, the soup is seasoned with salt and the chopped green parsley is added.

At the new Philips Multicooker I am attracted to the 2 functions RICE Pasta and to keep the food hot until the moment of serving it!

Serve hot and if you like sour soup more, add a few tablespoons of lemon juice.


How to prepare a delicious recipe for Pork Smoked Soup with Potato Dumplings and Cabbage Juice

The most adored soups in the cold season are the sour soups with cabbage juice, and if they also contain smoked pork, the delight is maximum.

Pork smoked soup with potato dumplings and cabbage juice

One such soup, tasty and hearty, perfect for a family meal is this Pork Smoked Soup with Potato Dumplings and Cabbage Juice.

Pork Smoked Soup Recipe with Potato Dumplings and Cabbage Juice - Ingredients

  • 1 smoked, boned ciolan
  • 3 onions
  • 2 carrots
  • 2 peppers
  • 1 small celery
  • 4 red tablespoons for soup
  • 5 l of water
  • 1 l of cabbage juice
  • 1 teaspoon coarse salt
  • 1 bunch parsley
  • For dumplings:
  • 4 potatoes
  • 1 teaspoon salt
  • 2 eggs
  • 5 tablespoons flour
  • 1/2 link dill
  • 1 v & acircrf basil teaspoon

Pork Smoked Soup Recipe with Potato Dumplings and Cabbage Juice - How to Prepare

We wash the meat, slice it and put it in a pot to boil with a liter of water. Leave it to boil when it boils twice, then drain the water, rinse the meat with a little warm water and boil it again in hot water, about 4 l of water.

We clean and chop the diced vegetables and we will add them to the soup when it reaches the boiling point. We add a part of the salt, we will add the rest of the salt to the end as we will taste the soup to see if it is needed, considering that the smoked ciolan is a little salty, as well as cabbage juice. When the vegetables and meat are almost cooked, ie they penetrate well in the fork test, we add the cabbage juice, and after 10 minutes the tomatoes.

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In the meantime, we also deal with the formation of dumplings. We clean, chop and boil the potatoes in water with a little salt and let them boil until they start to crumble, just like for puree. Remove the foam that forms along the way, then, after they have boiled enough, drain the water and pass the potatoes well. Finely chop the dill and add the potatoes. We add dry basil, eggs and mix, then we start to incorporate the flour until we get a stronger paste. We taste and add a little more salt, if we think we need more.

After the tomatoes have boiled for about 10 minutes, we start and dip the soup in a spoonful of potato composition until we finish the composition. When the dumplings start to rise to the surface of the soup, turn off the heat and add the chopped parsley.


Ingredients Meatball soup

3 carrots (about 400 gr)
1 gulie (approx. 100 gr)
1 parsley root (about 150 gr)
1 slice of celery (about 50 gr)
1 small onion (about 50 gr)
30 ml oil
8 pork ribs (or pork bones)
1 tablespoon salt
1 tablespoon vegeta de casa
1 small green pepper
2 tomatoes
1 lemon (or lemon salt or borscht)

Meatball mixture

700 gr of minced meat twice
1 medium onion
120 gr long grain rice
1 teaspoon salt
1 teaspoon pepper
1 tablespoon flour
10 parsley threads
2 eggs

Preparation Meatball soup

  1. All the vegetables are cleaned and put on the large grater. Put them to harden in oil in a large pot.
  2. When it softens a little, put the ribs (or bones) on top and cover with water (about 3.5 l of water). Add salt and vegeta.
  3. Finely chop the peppers and tomatoes from the knife and add them to the soup. Boil everything with a lid for about 45 minutes. Check the ribs to be cooked after the 45 minutes and let them boil a little more if necessary.
    * if you use bones, the soup will be tastier, but the cooking time is longer, about 1 hour 30 minutes, even 2 hours and then the soup must be foamed often.
  4. While the soup is boiling, make the meatballs taking into account the following:
    - minced meat it's good to be without much fat.
    - the meat is passed through the car twice of meat, must be very fine.
    - rice which you use to be perfectly dry you can put it directly from the bag or if you are used to washing it, place it in a strainer in a warm place and let it dry perfectly. It is one of the secrets so that the meatballs do not spread in the pot.
  5. The onion is also given through the meat machine or put it on the small grater. Finely chop the parsley.
  6. In a bowl, mix all the ingredients for the meatballs and knead well.
  7. Like always wet hands, we form nuts the size of a walnut.
  8. When the ribs are cooked, we can put the meatballs, one by one in the soup, taking care to place them on the whole surface of the pot, do not crowd them in one place. Cook over medium heat for about 10 minutes. Boiled meatballs will rise to the surface. While the meatballs are boiling, froth the soup.
  9. After 10 minutes, turn off the heat, put the lid on the pot and let the soup cool. When it has cooled, straighten it with lemon juice (or lemon salt or borscht) to taste (I put all the juice from 1 lemon).
  10. Serve the meatball soup with sour cream and sprinkled with chopped parsley.

4. Place the ribs over the vegetables

5. Add other vegetables to the soup

6. Cover with water and boil

7. Chop the meat twice

9. Add rice and eggs to the mixture

11. Form hairpins with wet hands

15. Serve with sour cream and parsley


Transylvanian chicken soup

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