Transylvanian chicken soup with garlic
- 1 chicken breast
- 3 carrots
- 1 piece of celery
- 1 onion
- 1 pepper
- 4-5 cloves of garlic (maybe even more)
- 1 red peeled
- 1 cup rice
- 2 yolks
- 300 g sour cream
- green parsley
- a little vinegar
Preparation time: less than 15 minutes
RECIPE PREPARATION Transylvanian chicken soup with garlic:
The diced chicken breast is boiled in water. When it starts to boil, add the foam, then add the finely chopped onion, diced peppers, diced carrots and celery or put on a large grater and washed rice. Add salt to taste or delicately. At the end, add the crushed garlic, the yolks rubbed with sour cream and vinegar to taste. This is a more dietary version of the soup, but the vegetables can be soaked in oil and then boiled. I didn't harden them, nor did I put oil on them because I like them to be as little fat as possible.
Chicken soup with tarragon
And this one Chicken soup with tarragon is among our favorites.
The soup is prepared quickly, it is full and delicious. We recommend you try it too Chicken soup with tarragon or browse others Recipes with Soups and Soups , maybe you will find something to your liking.
Another special soup prepared in Transylvania is Transylvanian soup .
Ingredients Chicken Soup with Tarragon:
500 g wings, chicken neck
1 parsley root
300 g potatoes
1 small onion
1 link leustean
1 link green parsley
1 tablespoon magic borscht
1 teaspoon dried tarragon soaked in a tablespoon of vinegar (if we have fresh use about 1/2 link)
salt to taste
2 egg yolks
300 g sour cream
1 tablespoon butter
2 tablespoons oil
Preparation Chicken soup with tarragon:
We cut the cleaned pieces in half, we remove the heads, we cut the necks in two or 3 pieces and we boil them in about 3 l of cold water together with 1 tablespoon of salt. Let it boil over low heat and froth the foam that is formed. While the meat is boiling, the vegetables (I mean carrots, parsley, and celery) are cleaned, washed, and cut into cubes or slices.
Heat the butter together with the oil and heat the vegetables. Peel the potatoes, wash them and cut them into cubes, leaving them in cold water.
We soak the dried tarragon in a spoonful of vinegar in a glass until we use it (if you have fresh tarragon at hand, all you have to do is wash it and cut it into small pieces).
When the chicken is more than half cooked, add the hardened vegetables and let it continue to simmer. Now add the onion on a fine grater.
When the vegetables are cooked, add the diced potatoes and let them boil together with the larch and parsley leaves.
While the potatoes are boiling, prepare the mayonnaise with which we will straighten the soup.
In a bowl put the 2 egg yolks and mix them with sour cream until smooth. When the potatoes are cooked, add 1 tablespoon of magic borscht and a teaspoon of tarragon to the soup and let it boil again. Season with salt if necessary. From the hot soup we add to the mayo little by little, stirring continuously until this composition reaches the soup temperature.
At this point, pour the mayonnaise into the soup and let it boil. Remove the larch and parsley leaves and the soup can be enjoyed!
Good appetite !
Chicken soup with garlic / zama aita
Zama aita It is called garlic soup in Banat and Maramureş (probably other areas), where garlic is called ai.
- chicken (any of it, whether it's chest cut into small pieces or wings). I used my back, because that's what my grandmother used to do (a lot of people nowadays forget that chicken back is good too, I'm afraid that in the future people will know that chicken has only thighs and chest)
- an onion
- 2, 3 carrots
- celery (about a quarter if it's big, half if it's smaller)
- gulie (half)
- half a kapia or fat pepper (I used a small one, which was only very spicy)
- 4 larger or 6 smaller potatoes
- one tomato
- 2 egg yolks
- 350, 400 g of cream
- 5, 6 cloves of garlic
- a tablespoon of flour
- parsley, larch or celery leaves (if you have any)
Fry the onion in a little oil, then put the chicken and leave a little longer. Add water (about 3 and a half liters), a little salt and bring to a boil. At the beginning of cooking, add the finely chopped carrot and gulia and the celery given on the large grater.
After another 15 minutes of boiling, add the potatoes and simmer for another 20 minutes.
The tomato is scalded, peeled, finely chopped and then added to the boiling soup. After another 10 minutes, you can make the ranch: the garlic is finely chopped and hardened very little in oil, in a saucepan. Then put a tablespoon of flour and mix quickly.
Then quickly pour the whipped cream with the egg yolks over the garlic and mix well. Then pour a little juice that you have previously cooled, mix, then put everything in the pot in which the soup boils. Then salt and pepper to taste, and at the end, if you want, you can add chopped greens.
Sour soup (with garlic)
This is soup from: chicken wings, rice, bell peppers, onions, carrots, potatoes, garlic, yolk, flour, tarragon, salt, pepper, oil, vinegar, sour cream.
- 1/2 kg chicken wings or hammers
- 2 tablespoons rice
- 1 bell pepper from the freezer or 1 tablespoon pepper paste
- 1 onion
- 2 carrots
- 2 potatoes
- 1/2 head of garlic
- 1 yolk
- 1 tablespoon flour
- cream (optional)
Method of preparation:
Clean and wash the wings, put them to boil in a pot with 3-4 l of water and salt and froth from time to time.
clean the vegetables, then finely chop the onion, potatoes and 1 carrot, add them to the pot with rice washed and drained well and the pepper thawed in half and cut into strips.
Meanwhile, put the remaining carrot on the fine grater, fry it a little in oil and when the vegetables are half cooked, add it in soup.
After all the chicken, garlic, salt, pepper, tarragon and vinegar have been cooked to taste, set the pot aside and set aside. soup with the yolk mixed with the flour and a little juice. Serve with plenty of cream.
Method of preparation
Finely chop the onion. Cut the celery and parsley root into pieces, grate the 2 carrots. Put all the fried vegetables in a pan in which I put 2 tablespoons of oil. Mix well, then add one or two tablespoons of water. After 5 min. add the fried chicken pieces. Let it fry for about 10 minutes, add the paprika, mix well, then add 3-4 l of cold water. Add the bunch of green parsley for taste, from which the leaves are kept and chopped.
After about 20 min. from the boil, take a little soup aside, and in a bowl rub the egg yolk well, with a little salt and 5 tablespoons of sour cream. Add chicken soup over sour cream and then put in soup. Season with salt, pepper and drizzle with a little vinegar (if possible apples, it's very healthy). Add the chopped parsley leaves, bring to a boil then turn off the heat and cover with a lid, so that all the flavors combine, and create the consistency needed for a soup.
I wish you a good appetite for a Transylvanian chicken soup.
I got this recipe from my grandmother, who in summer only put sour cream with egg when serving, so that the soup doesn't spoil from the heat, and she also adds celery leaves among the parsley leaves - for a special aroma!
Transylvanian soup with chicken
Finely chop the vegetables and cook for a few minutes in hot oil. Add the washed chicken pieces
Transylvanian soup with chicken
I washed the meat and boiled it in 2 liters of water, during this time it foams. I added
Tripe soup. Radu Anton Roman's recipe # Recipe 4
I know people who eat at least one belly soup every day, and Bucharest, Braila, Galatii, Constanta, Craiova, Turnu Severin each have their famous pubs and are only wanted for this soup.
Ingredient Belly soup Radu Anton Roman
one kg of belly of cow or calf
2 kg hammers and cow legs
Preparation Belly soup Radu Anton Roman
Evening: Put 5 l of water to boil with hammers and broken legs, froth. Wash the belly, cut into suitable pieces, discard the fat, clean the "wrinkled" skin, rub with cornstarch and vinegar. Leave it in the cold water until morning with a teaspoon of baking soda to remove the acid from the muscles. After three hours of cooking, remove the bones and hammers from the pot and debone, cutting the stingy.
In the morning: Put the belly to boil in the water in which the bones were boiled, filled to 5 liters. Grate the carrots, parsnips, chop the onion from the knife. After three hours, remove the pot from the heat, remove the belly and cut into noodles. 1 cm wide - 3 cm long (or as you like). Put everything back to the boil - belly, hammer sticks, vinegar and vegetables - for another hour. The soup must be as thick as the juice, so to reduce about 3 liters from the 5 initials that fall below, it is added. Grind the garlic, rub with 1 tablespoon of salt (with a tip), yolks, sour cream and a little chilled juice from the soup. Season the soup with garlic and the rest, pepper to taste, sprinkle with larch.
It is offered hot, with hot peppers, but also to have at hand an olive tree with mujdei, vinegar, sour cream, as each has its own taste. There are options, of course: in the summer, chop a red bell pepper, squeeze a ripe tomato. Attention, it is possible without legs and cow hammers, but then we have to increase the amount of belly accordingly.
Ingredient Salad Soup:
- 2-3 large heads of lettuce
- 8-10 green onions, white and light green
- 5 cloves of green garlic
- 1 tablespoon flour
- 1 teaspoon paprika
- 2 tablespoons oil
- 1.5 liters of milk or fresh whey
- 250 gr. sour cream or 500 ml. fatty yogurt (or sana, kefir, etc.)
- 2 yolks
- 1 dill bunch
- salt and pepper
- optional: 50 grams of smoked bacon, vinegar or lemon juice for souring
First of all, I have to admit that it was almost difficult for me to give the exact ingredients for this soup. I never measured them and in fact, it's a pretty permissive recipe. Don't you have a salad? Don't worry, about the same tasty story happens starting from the threshold of spring, with nettles, then with loboda, sorrel, beet, spinach, etc. leaves.
Don't you have green onions? A small onion does exactly the same thing. Yes, even the milk in the salad soup recipe can be replaced with whey or water, in which case I recommend straightening the soup with sour cream, not yogurt. And, of course, if the soup is too thick for your taste, generously add water (or milk) until it's exactly the way you like it. After these clarifications, let's move on!
How to prepare salad soup
Green salad preparation
1. Wash the salad well of soil, sand and any kind of impurities, spreading sheet by sheet. Put the leaves in a large pot, with just a little water, about half a liter. There is no need to include them from the beginning. Add salt and put the pot on the fire. (picture 1)
2. In a short time, the leaves will decrease a lot compared to the initial volume. Press into the boiling liquid and boil for 5 minutes, then pour into a strainer and rinse under running cold water (picture 2).
Cooking the soup
3. In a 4-liter pot, put the smoked bacon on the fire (if you don't want to use it, skip this step), without adding fat. I like the smoky taste it gives, but I don't like melted pork fat in soup. So, drain the red scallops well from the fat (picture 3), dab the pot with an absorbent paper napkin and remove the fried bacon on another paper, to drain the fat.
4. In the same pot put on the fire, add the 2 tablespoons of oil and green onions cut into slices, with a little salt from the beginning, so that it leaves its liquid and does not tend to burn (picture 4). Cook the onion for a few minutes, stirring constantly until it softens, then add the paprika and flour at once, stirring briefly enough to soak (picture 5).
5. Immediately add hot milk or whey, stirring constantly. Let's face it, soup can be prepared with plain water. In this case, I recommend you increase the amount of cream used.
6. In the pot add the lettuce well drained of liquid and chopped into small pieces. I deeply dislike the slipper of my salad in the spoon, so a diligent heel. Now add the fried bacon.
7. As soon as it starts to boil, reduce the heat and boil the salad soup in small pots for 10 minutes.
How to make salad dressing?
8. Separately, finely chop the dill and garlic. Put in a bowl. Pour sour cream or yogurt over the herbs (I used sana today). Beat everything well with the 2 yolks. The fire stops. One or two tablespoons of hot lettuce soup are gradually poured over the yolks with sour cream or yogurt and mix well. Pour the contents of the bowl over the juice in the pot and mix.
& # 8230 and it's ready, not before souring the salad soup as you like with lemon juice or vinegar. As you can see, a recipe that is incredibly easy, fast and tasty as I can't even say!
8 comments on & bdquoPeasant chicken soup & rdquo
This soup looks great. I like soups with lots of vegetables it's a great idea for this ugly time especially since we now find fresh vegetables. Sometimes it's harder with the chicken to find it fresh
Super soup. Lately I think I tried all the new recipes that appeared here. The cacciatore chicken turned out great! I can't handle desserts at all! If it's about baking in the oven, I'll give it back. I can do better with cold ones. Thank you for all the goodies you share with us!
Thank you very much for your appreciation. you should also try desserts, for example you can replace the top with biscuits it goes faster :). If I can help you with something, write to me. A beautiful day!
Hi Amalia!: *
I'm going to try this soup tomorrow, I just have a little question with what to replace the borscht?
I kiss you and this to answer me dak is possible until tomorrow :)
dak I won't do it without borscht :))
Loredana told us that I looked at the messages:)) & # 8230 the bag can be replaced with a little lemon salt or it is a bag in an envelope from DELIKAT. Write me how it turned out! Spor!
Now I'm showing my husband what I'm going to cook for him tomorrow :)
and I remembered that I wrote to you :)
I know about the envelope borscht I used once, I will buy it tomorrow!
ms much for everything to answer!
so much for my appetite for sesame pretzels :)))
yes i will do friday i think!
ms ink once and I'll be back tomorrow to tell you how it turned out :: *
I also found borscht on the envelope & # 8230.: P
The soup turned out fff good my husband really liked it!
ms much that you exist and thank you for all your recipes f good!
you deserve only praise: *
very good soup!
today my wife did it too !!
More and more fog, lower temperatures, more and more soup craving. I think most of us have a button that can be pressed with a soup on a cold day in such a way as to overwhelm us with a series of smiling emotions.
For this soup, I used pork as a base, which I cut into half-centimeter cubes. I put these cubes in the pot over medium heat and waited for them to remove all the fat. I took out the browned meat with a spatula and added grated carrot and browned celery (cubes in Romanian) to the pot.When they hardened, I put cumin seeds, paprika, a teaspoon of tomato paste, I mixed them for a minute on high heat, cleaning as well as possible the burn on the bottom of the pot. After that I added the degreased duck soup I had from the night before, when I sliced a duck and used the carcass to make the soup. I added water and a third of the amount of potatoes I left whole.
I boiled all this until the potatoes were soft, during which time I cut the rest of the potatoes into large cubes. I also finely chopped half a bunch of parsley and a clove of garlic, which I mixed with salt. The French call this persillade.
To finish the soup, I took out the whole potatoes, I added the potato cubes and I started to make a slightly more atypical thickening that can be used instead of cream flour. I took the whole potatoes, sifted them, added half a polony of hot fat from the soup and mixed vigorously with a whisk, forming a kind of mashed potato. In it I gradually incorporated hot milk until I reached the consistency of a cream. I added plenty of salt and pepper and returned the composition to the soup pot after the potato cubes were cooked. I boiled for another two minutes, added parsley and put out the fire.
We used the following quantities:
1 teaspoon cumin seeds
1 teaspoon tomato paste
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