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Coconut soup

Coconut soup


The well-cleaned and portioned meat is boiled in 3 liters of cold water with a teaspoon of salt. Collect the foam well and check with a fork if it is well penetrated. I kept the thighs and the chest and made them ostropel, follow the recipe as soon as possible.

The vegetables, except the potatoes and bell peppers, are washed, cleaned and diced. Heat for two minutes with a little oil to obtain a more pronounced aroma and for the yellow color that the carrot gives.

Cut the potatoes into cubes and the julienne bell pepper. Add over the hardened vegetable the juice in which the rooster was boiled, strained, together with the pieces of meat. Let it boil for five minutes. Add the potatoes and bell peppers, add salt and leave for another ten minutes on medium heat, with a lid.

Boil the borscht separately and add it to the soup. Normally, the whole cooking process of the vegetable will not exceed 20 minutes. Turn off the heat and add the larch.

It can be straightened with a yolk and sour cream. This time, I left it untidy, but I served it with sour cream and hot peppers.



How do we choose the right soup?

The classic soup is a rich mixture in terms of consistency and consists of: water, traditional root vegetables (carrots, celery, parsley), fresh seasonal vegetables (zucchini, tomatoes, green or yellow pods, cabbage, potatoes, etc.). .) or legumes (beans, peas, lentils, chickpeas) and, optionally, animal protein (meat, fish, egg or cream).


The soup generally arrived on the table of the Romanians on a historical whim, being boiled, first, in the cauldrons and boilers of the spahii troops of the Ottoman Empire. Thus the heads of the spahii regiments were known as soups. Next to their tent was always the tent, where the best belly or mutton soups were made. In Turkish the well-known stew is called raven, a word derived from Arabic šorba (šarâb). These words accurately map Ottoman conquests. The Greeks after the conquest of Constantinople, who were intensely Turkish for four centuries, know it as τσορβάς (transliterated: țorbas). They still do today tchorba toptsita, ie a meatball soup. Bulgarians, Serbs, Croats or Albanians also cook it under various names derived from the Turkish word. Bulgarians, for example, cook Shkembe drank which somehow resembles belly soup. [1]

In the 17th and 18th centuries, the people of Bucharest prepared a dish called "pacea", made from sheep's feet or veal, drizzled with egg and vinegar, similar to belly soup. [2]

The belly soup was domesticated in Romania. It was said: "Because it was taken over by Ottoman rule, it was also its fate." Literally, because vinegar was a Romanian addition to this soup (in the absence of lemon), as well as vegetables. [3] Today, in higher restaurants, vinegar is not used, as it is said, it would be unfavorable to the taste.

For Romanian belly soup, many more ingredients are taken than for similar soups from other countries. Need: water or meat soup, meat (beef belly, veal or pork legs, beef bones with marrow), vegetables (onions, carrots, celery, parsley root, garlic, red pepper), spices and greens (salt, peppercorns, bay leaves, mujdei, green parsley, larch, celery leaves, hot peppers) such as egg yolks, sour cream, lemon-based sour, lemon salt, wine vinegar or borscht). [4]

The greatest consumption of time is when cleaning and boiling the belly (it is necessary to wash it several times, each time being grated with salt, then put, for 2-3 hours, in a bowl with water in which it dissolved a tablespoon of baking soda, after the meat needs to be rinsed very well, finally it is boiled for up to three hours) along with other meat ingredients such as vegetables, pepper and bay leaves. Julienne chopped carrots and red peppers are fried in an extra pan. Once cooked, the belly is strained from the juice (which is kept) and cut into "noodles" (8 to 0.5 cm). Bring the juice to a boil with the belly, and add the carrot as well as the fried red pepper, the juice, the greens, matching it sour. Remove from the heat, add a mixture of cream, egg yolks and a pinch of hot juice to the soup. Serve with hot peppers. [5]

Of course, you can buy belly already cooked, fresh or frozen. But without the original juice, the soup will lack the typical taste.

Journalist and writer Radu Anton Roman wrote: "This dish seems to be made for drunken bartenders, but it has the most sophisticated and demanding way of preparation in all Romanian cuisine. It's sour and sweet, warm and velvety, greasy, but delicate, eclectic and simple at the same time. ” [6]


Borscht, soups and broths

To make borsch, borsch and soups you don't need too much time or too much skill, as long as you choose the right recipe. And there are plenty of variations - light, quick recipes that don't require too many ingredients.
In addition, soups and broths of any kind are very healthy because they ensure optimal hydration, help you saturate with fewer calories and contain many vitamins if you use vegetables in full. The soup is even richer in vitamins due to the added borscht, provided you don't boil it too much. Here are some reasons to try borscht, soup and soup recipes.

In Romanian cuisine, soups play a very important role, being served even on special occasions - potroace soup that is part of the tradition of weddings - or holidays - lamb soup is not missing from any Easter meal. In addition, belly soup, vegetable borscht or fish soups are part of the Romanian culinary tradition. Obviously, the recipes differ depending on the area, so in the counties on the Danube the fish soup is often eaten, in Moldova the famous Moldovan borscht is consumed, and in Muntenia people prefer potato soup.

If you're tired of borscht and soup, you can try more exotic cream soup recipes based on peas, carrots, cauliflower, spinach or combinations of several vegetables decorated with greens and served with croutons.

The soup entered the Romanian gastronomy through the Slavic peoples I came in contact with. Sour soups are a tradition in Slavic cuisines and parts of Asia, while the rest of the people prefer uncooked soup. However, each of them has its own soup recipes passed down from generation to generation. The French are famous for bouillabaisse, a fish soup, the Greeks masterfully make fasolada, a bean soup, the Spaniards are famous for a tomato soup called gazpacho, and the Italians are accustomed to eating minestrone, a delicious vegetable soup.

In the Scandinavian and Baltic countries, but also in the Orient, recipes are prepared that seem strange to us: fruit soups. They can be served cold, hot or hot and are said to be delicious. Fruktsuppe, a Norwegian specialty, is made from raisins, plums and other dried fruits. In other parts of Europe, people enjoy cherry soup, made with cream and sugar. Cinnamon, cloves or alcoholic beverages, such as wine or brandy, can be added to some fruit soup recipes.


Coconut soup with homemade noodles

After washing the bird very well, I cooked it and boiled it in 6 liters of water.
When the rooster was almost boiled, I added onions and the cleaned, washed and diced roots. After 10 minutes I put the chopped pepper and tomatoes. I let them boil for a few minutes and put the borscht. After he also integrated in the community, I added salt and homemade noodles made of 2 eggs, salt and flour.
I let it boil for 2 minutes, sprinkled the greens, covered and turned off the heat.
The best soup!
The soup is indefinite, it must be felt and tasted for a long time!

Good appetite!
A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Coconut soup with homemade noodles

After washing the bird very well, I cooked it and boiled it in 6 liters of water.
When the rooster was almost boiled, I added onions and the cleaned, washed and diced roots. After 10 minutes I put the chopped pepper and tomatoes. I let them boil for a few minutes and put the borscht. After he also integrated in the community, I added salt and homemade noodles made of 2 eggs, salt and flour.
I let it boil for 2 minutes, sprinkled the greens, covered and turned off the heat.
The best soup!
The soup is indefinite, it must be felt and tasted for a long time!

Good appetite!
A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


It is a classic, nutritious and tasty soup, healthy for all ages.

& # 8211 a country coconut, fed naturally

The rooster is cleaned well, washed and portioned, then boiled, frothing carefully. After the meat is well cooked and tender, the cooking is stopped.

Strain the soup, degrease it (for those who eat a diet) and put it back to the boil. The onion is washed and finely chopped, the carrots are washed, cleaned and cut vertically, then chopped obliquely, and the celery and parsnip root are washed, cleaned and finely chopped.

Add these ingredients to the boil when the soup boils, let it boil at low temperature, together with a pinch of salt. When they are penetrated, add the washed peppers, clean the stalks and finely chop and boil all.

When they are cooked, add the chopped rice and larch, season with salt and pepper, boil for 3 minutes and stop cooking, so that the rice remains whole.

Leave it covered for 20 minutes so that the rice swells and penetrates completely, then it is soured with lemon juice, according to taste. It can be consumed and degreased for those who prefer more dietary menus.


Coconut soup with homemade noodles

After washing the bird very well, I cooked it and boiled it in 6 liters of water.
When the rooster was almost boiled, I added onions and the cleaned, washed and diced roots. After 10 minutes I put the chopped pepper and tomatoes. I let them boil for a few minutes and put the borscht. After he also integrated in the community, I added salt and homemade noodles made of 2 eggs, salt and flour.
I let it boil for 2 minutes, sprinkled the greens, covered and turned off the heat.
The best soup!
The soup is indefinite, it must be felt and tasted for a long time!

Good appetite!
A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Coconut soup with homemade noodles

After washing the bird very well, I cooked it and boiled it in 6 liters of water.
When the rooster was almost boiled, I added onions and the cleaned, washed and diced roots. After 10 minutes I put the chopped pepper and tomatoes. I let them boil for a few minutes and put the borscht. After he also integrated in the community, I added salt and homemade noodles made of 2 eggs, salt and flour.
I let it boil for 2 minutes, sprinkled the greens, covered and turned off the heat.
The best soup!
The soup is indefinite, it must be felt and tasted for a long time!

Good appetite!
A recipe proposed by: Adriana Dumitru (Adriana_Dumitru_1)


Soup and soup recipes # 4. Fish soup

Ingredients Fish soup

-2 kg.fish (carp),
-2 onions,
-2 carrots,
-2 parsnip roots,
-a piece of celery,
& # 8211 1 bag bag MAGGI,
-1 kg. New potatoes,
-600 gr.smantana,
-4 eggs,
-salt to taste,
-1 head of garlic,
-50 ml of oil,
-1 link of green larch.

Preparation Fish soup

-Clean the fish, cut into pieces, wash and boil with water and salt and let it boil for a few minutes then turn off the heat, remove the meat from the juice and strain the juice that we put in the pot to boil.
-Clean the onion, chop it and season it, add all the finely chopped roots over the onion and cook them for a few minutes, then put them in the fish juice. Add the peeled potatoes and cut into cubes and boil everything over a suitable heat, when the vegetables are cooked, add MAGGIC borscht to taste, let it boil for a while and turn off the heat.
-In a bowl put eggs, garlic and sour cream, mix and pour over the soup, about ten minutes after turning off the heat and mix lightly. We press the chopped larch. Good appetite!


COCONUT CIORBA

Peel the rooster, wash it and boil it in a miracle pot with a teaspoon of salt, but before that the pot is foamed and boiled under pressure for about 40-50 minutes. Put the carrot onion oil in another pot and cook for about 4-5 minutes.

After the chicken has boiled, pour it over the onion and carrot, add the parsnip, celery, chopped potatoes, noodles, broth, green onion, thyme and let it boil. Separately, boil the borscht with salt and add a part of parsley and larch. Add the borscht and let it boil. Extinguish the fire, add the greens.

Sour coconut soup with cabbage juice

We wash the meat and put it in a pot in which we add enough water to cover the meat. We also add a

Rooster soup

A healthy, tasty and delicious soup… a soup that I really like! I portioned