Wash the smoked bones well and then bring to a boil.
Meanwhile, prepare the vegetables: diced carrots, diced onions, diced peppers, diced celery, diced potatoes. After scalding the bones, we take them out of the water and wash them in warm water. In another pot, boil the water and the scalded bones. When the water starts to boil, add all the vegetables and the tails tied to the greens. After about half an hour add the tomato juice and vegetables.
Meanwhile, put the borscht to boil. Towards the end, when the meat on the bones starts to boil well, add the borscht. Bring to the boil and add the noodles. After about 7-8 minutes, add salt and pepper to taste and turn off the heat. Chop the links with the greens and put over the soup.
It is eaten hot with a hot pepper and quenched with a little plum brandy.
Smoked lentil soup
A thick soup, with lots of meat, lots of vegetables, drizzled with plenty of cream. As a way of preparation, it brings a lot with the soup I told you about here. We gave up the cabbage juice (die) from the previous recipe, which means that you can embed it in all seasons, not only when you have some supplies in the barrel of sauerkraut. I also replaced the beans with lentils. Also canned. But if you want, you can use dry lentils, which you can boil yourself. The result may be better (or not). From the quantities listed in the valley, about 8-10 healthy portions of top soup come out. They would have come out more if the pot had been more spacious.
What do you need?
- 0.8 - 1 kg smoked pork chop (with bone)
- ½ large celery (about 0.3 kg)
- 4 suitable carrots (about 0.4 kg)
- 2 parsley roots (about 0.2 kg)
- 1 can of lentils (350 g)
- 1 can of tomato paste 24% (75 g)
- 0.5 L a little borscht
- ½ kg fat cream (minimum 25% fat) for cooking
- 1 teaspoon pepper mosaic berries
- 2 - 3 bay leaves
- 1 sprig of thyme
- 1 teaspoon dried tarragon
- ½ connection of green parsley
- salt and freshly ground pepper - to taste.
How do you proceed?
- Boil the ciolan in enough water to cover it, adding the peppercorns and bay leaves
- After the first boil, discard the water in which the meat was boiled, add fresh water and continue boiling the meat over low heat for another 90 to 100 minutes, removing any foam that forms.
- Meanwhile, peel the carrot, parsley and celery and cut them into cubes / slices about 1 cm
- Add the chopped vegetables over the colander, fill with enough hot water to cover the meat and vegetables and continue cooking until the vegetables penetrate (about 20 minutes)
- Drain the juice from the canned lentils, wash it with fresh water and add it to the soup pot.
- Put the sprig of thyme in the pot and cook for another 10-15 minutes, after which you can (if you want) remove the thyme from the pot.
- Add the tomato paste, dried tarragon and borscht, match the taste of salt and pepper, bring to a boil.
- Add the cream, mix, bring to a boil and, if necessary, add more salt and / or pepper.
Take the pot off the heat, add the chopped green parsley and let it rest for 2-3 minutes. The pieces of meat should come off the bone on their own, possibly you can help them with a fork.
Have fun and see you healthy again!
RECIPES: Smoked leek soup
Here's how to make a delicious leek soup with smoked meats and healthy vegetables.
► 2 pieces of leek
►200 g of smoked meat
►2 parsley roots
►a celery root
►2 tablespoons oil
Try our recipe for peasant borscht with leeks
1. The cleaned and sliced leek is scalded for 5 minutes in salted water.
2. Heat the soup in the boiling pot and heat the finely chopped roots. After becoming translucent, pour 1.5 liters of water and boil. After 10 minutes of cooking, add the leeks and smoked pieces and continue cooking.
3. After all the ingredients have boiled, pour the cabbage juice and bring to a boil, then taste the salt. Serve immediately, possibly with hot peppers.
Soup and Soup Recipes
There is almost no Romanian lunch without soup or broth. Based on meat or vegetables and even fruits, soups and broths are the ideal choice for a healthy and delicious lunch. Almost all international cuisines have their own recipes for soups and broths, which are more or less original. Belly soup, fish soup, smoked bean soup, dumpling soup, tomato cream soup, meatball soup. Here are just a few ideas for delicious soups and broths, which you can find here.
Smoked potato soup
Smoked potato soup. Today I propose a potato soup with sour smoke with cabbage juice specific to the cold season. Personally, this smoked potato soup reminds me of my childhood, because my grandmother used to make it very often in winter, when cabbage juice and smoked pork were plentiful. You can use any preferred smoked meat with bone (scallop, ciolan, rib, etc.)
Ingredients smoked potato soup:
- 5 large potatoes (620 g)
- 600 g smoked pork meat
- 1 red pepper (100 g)
- 40 g celery
- 20 g parsnips
- 1 onion (120 g)
- 3 teaspoons tomato paste-40 g
- 1 carrot (60 g)
- cabbage juice (350 ml)
- salt pepper
- 3 l of water.
Preparation of smoked potato soup:
Peel the potatoes, celery, parsnips, onions, carrots, bell peppers and seeds, wash them well with cold water and cut them into cubes. We leave the potatoes in a bowl in cold water, because we will use them after the meat is cooked and we do not want them to darken in the meantime. Put 3 liters of water and pork in a saucepan, put it on the right heat, let it boil.When it starts to boil, take the foam, let it boil for another 15 minutes until we add the celery, onion, carrot, parsnip, pepper and let it simmer for about 1 hour. When the meat comes off the bone easily, it means it is cooked. We take it out, leave it to cool a bit, cut it into cubes and put it back in the pot.Put the potatoes and the 3 teaspoons of tomato paste and let it boil for another 20 minutes. Cabbage juice can be added according to preference (about a cup-350 ml of cabbage juice, if we do not have borscht can be used). Let it boil for another 5 minutes, then sprinkle with freshly chopped parsley, salt (if you use cabbage juice pay attention to the amount of salt) and pepper to taste.
|Complexity||Preparation time||Nr. servings|
|low||2 hours||8 servings|
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How to prepare the crust for Pumpkin Pie
Step 1: Turn the oven to 200 degrees.
Step 2: One of the dough discs will be removed from the refrigerator and stretched to obtain a circle with a diameter of approx. 25 cm. Then transfer the dough to a special tart baking dish and fit it into it so that you can shape the edges like tarts.
Step 3: You will bake this dough for 15 minutes to be partially baked.
The best bean and smoked soup
This recipe comes from Transylvania and even if the recipe is a simple one, its preparation takes time. The chosen and washed beans must be rehydrated and swollen overnight. Also in the evening, the smoking is chosen, either ciolan, or ladder or rib. And in the morning, when we put the beans in the pot, we must keep in mind that the smoke also starts to boil, currently separately. After it boils for the first time, it has to change two or three waters, and the last time the meat is added, boiled separately and chopped into small pieces. It must be foamed well, so that no skin remains detached from the beans.
Then add a few peppercorns and two or three bay leaves. All boil for about an hour, then add the diced vegetables. These vegetables are: a large onion, a bell pepper, two carrots, celery and parsnips. You also need two-chopped red tomatoes, then add a tablespoon of paprika, a little vinegar, two tablespoons of broth and two or three sprigs of thyme. The beans are then left to boil for about 10 minutes, add the greens, trachone, a red onion, a pinch of salt and a few drops of apple cider vinegar with honey.
However, there is another way to prepare this delicious soup. In this case, the vegetables no longer end up directly in the pot in which the beans and meat are boiled, but are soaked on the fire in two tablespoons of oil, then they are emptied into the pot. As the beans cool in the plate, you can taste them from a brandy. It is eaten with bread or cold polenta.
Smoking Soup - Recipes
We like to surprise you. That's what we wanted from the launch and that's what we want to do in 2020. So we have great news for you. We have launched a new section: & # 8220Gastrobaskets | Old-fashioned recipes, cooked like never before & # 8221. We promise you a gastronomic journey, through magical Romania, in which we want to bring to light everything that Romanians put on the table: from Maramureș, to Bucovina, from Oltenia to Banat and from Dobrogea to Muntenia.
The first episode is a collaboration with the mysteries of GastroNomNom, the only YouTube channel with 4K recipes in Romania. It's a pair of black and clever gloves that work wonders with both the spoon and the camera. I'm kind of like Carla & # 8217s Gastronomic Dreams, because they haven't revealed their identity. Not even nine! But what I do in the kitchen is wow.
Today we offer you a simple but very tasty dish: smoked pork soup. We managed to find out one thing, via WhatsApp & # 8211 is the recipe of GastroNomNom's mother. Watch the video below, it's really cool.
Smoked sauerkraut plum recipe
In general, all recipes for sauerkraut soup have in common a few cooking techniques. The recipe is summarized everywhere as follows: drained and chopped sauerkraut is cooked in water with minced pork, pieces of sausage or some smoked meat and a little salt, until the meat is almost tender, put broth, vegetables and leave to boiled. Finally, the dish is served hot, with a little cream, to taste.
- 1 kg finely chopped sauerkraut
- 1 finely chopped yellow onion
- 50 ml vegetable oil
- 1 carrot
- 1/2 capsicum / red bell pepper
- A piece of celery root
- 300 g fresh smoked sausage
- 200 g bacon
- Optional turkey smoked (I had a small piece of turkey pulp)
- 1 tablespoon paprika
- 1 bunch of dill
Method of preparation
Put the onion to harden in oil with a little salt and let it simmer until golden. Add the cabbage and about 3.5 - 4 liters of water. Meanwhile, peel the vegetables and cut them into cubes. Cut the sausage and bacon into slices, and the turkey pulp into cubes. Put everything in the pot and let it boil over medium heat for about an hour, then add the paprika and let it boil for another 30-40 minutes or as long as necessary for the cabbage and meat to be cooked. Finally, season with dill or other greens, as you like, and a tablespoon of cream.
Cabbage soup can refer to any of the varieties of cabbage-based soups known under different names in national cuisines. It is often a simple vegetable soup, but which can be cooked with various ingredients. Mushrooms can also be used for vegetarian cabbage soup. Another variant has a stock of fish, but the traditional cabbage soup is prepared using a stock of pork.
Tarragon Smoked Soup (6 people)
ingredients: 1 kg smoked pork (ciolan) 1 onion 1 celery 1 carrot 1 tarragon link 1 egg 1 glass of cream 200 ml borscht salt pepper to taste.
Method of preparation: The smoked meat is kept in cold water for a few hours, then washed and boiled. Discard the water when it boils, then put it on the fire with cold water. The smoke boils until the meat comes off the bone. At this point, remove the smoke from the pot (with a whisk), drain it well of the liquid, debone it and cut it into cubes. Add the smoke and diced vegetables to the juice in the pot and cook together for 20 minutes, then add the borscht, tarragon and beat with beaten egg and cream. Serve with hot peppers.