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  • 6 pieces chicken cutlery (back + garnish)
  • 2 onions
  • 2 carrots
  • 1 piece celery root
  • 1 parsnip
  • 1 pepper
  • zucchini
  • 4 tomatoes
  • vermicelli
  • salt
  • pepper
  • parsley.

Servings: 12

Preparation time: less than 120 minutes

RECIPE PREPARATION Sweet chicken soup:


  • The chicken pieces are washed, then put in a pot full of water and salt and left to boil. It foams from time to time.

  • The vegetables are washed, cleaned, then cut into cubes.

  • Heat all the vegetables in a little oil, add salt and pepper and a little water.

  • Leave it to boil until the meat is ready, then add it to the pot, season with salt and pepper, add the noodles and leave it on the fire for another 5-10 minutes.

  • At the end, add chopped parsley.

  • Serve with hot peppers.


Sweet chicken back soup

In Romania, a word is circulating & # 8211 if at lunch you didn't put something warm in your stomach, it's as if you didn't eat that day.

Those who do physical work, most of the time, in the morning before leaving for work, also serve a hot soup, a habit that is repeated in the evening, most of the time, to prepare the refreshment of the forces since that day.

A little advertising doesn't hurt! Related to the health of the happy gourmet, after an aperitif as simple as possible, of & # 8220accomodation & # 8221 (word comes), the hot, even hot juice, at the beginning of the rich meal, suits the stomach, preparing it, greasing it, for the way two which is usually much more consistent.

About simandicosi, sophistication and culinary imaginations, but also about serious teachings, from old people! Whenever I write a soup or soup recipe, I can't help but remember some presenters on various shows (great chefs, in my opinion, only well paid by the show's sponsor, in my opinion) who promote the use of lean meat for such preparations. Let's be serious, even those who say in front of the camera that the soup is made from lean meat, do not believe what I say. What soup can be made only from veal muscles (by the way it costs about 50 lei / Kg)? Bone meat is definitely the only one recommended for real soups and broths. To put only meat, without bone in the plate at the restaurant (to look good and thus justify the high price), is completely different. At home, how to remove bone from the head of the chest, pig or bones from the back of chicken? If among those at the table there are some who like to take the marrow out of the veal broth or from the pork chop, in order to fully feel its special flavor, if they simply want to suck the chicken bones, become so tender after boiling?

From our ancestors reading! Our elders were even more consistent, when they put in the pot to boil, the whole chicken, raised in the yard of the house, then cut and cleaned, with the fat of a palm around the tart. They gathered the excess fat and put it in the jar, with a little coarse, cold salt, in the load. Poultry fat, hardened, was later used to eat potatoes, shelled beans or peas, in the days when, although not fasting, they cooked without meat. The pilaf was not forgotten either, when the added bird fat swelled the rice, making it sticky and delicious.

What and how do we buy? We are certainly interested in the price of the food we buy. It is preferable to buy a whole chicken or a whole chicken, fresh bird, with visible fat, as high as possible, usually over 2 Kg. The rooster, longer in shape and with almost no fat, is to be avoided, being atos, with fairy meat. The hen is wider and fatter (yellow spots) under the skin, around the neck and around the tart. The meat should be white, not red or purple. The bird is cut: legs, chest, wings and & # 8220the rest & # 8221 (back, wing heads, neck, entrails & # 8211 if it had the bird bought, tart). And the claws cleaned of nails and skin can be boiled together with the others, having stingyness that gives the soup a taste. Buying the whole bird will cost less, and the preparations that can be made, varied.

Ingredients needed in the recipe. In my recipe today, it is precisely the "rest" from a slaughtered chicken. Roots (carrot, parsley, celery, parsnip), leeks, onions, bell peppers, lard, coarse salt, green parsley, sour cream, hot peppers, horseradish are also used.

The roots are cut into cubes or slices or put on a large grater. Leeks, bell peppers and onions are cut into slices.

We can also use frozen vegetables, put in the freezer with tomatoes, bell peppers. Frozen vegetables are used as such, they are not allowed to thaw at room temperature. Frozen tomatoes are passed through a stream of warm water and peeled before being sliced.

& # 8220The rest & # 8221 of the sliced ​​chicken is scalded in boiled water for 2 minutes, then the water is thrown away or the formed foam is collected, without throwing away the water.

When the pieces for the soup are scalded, they are fried after scalding and draining in a sieve, in poultry lard together with the roots, onion and leek.

Tomatoes are cut into slices. Finely chop the parsley.

When the vegetables are cooked, add the sliced ​​tomatoes and cook together with the chicken pieces and vegetables.

When the tomatoes start to leave their juice, add to the pot, cold water, brought to a boil and boil the soup on the right heat, with the lid on the pot.

If the water with which the chicken pieces were scalded has not been thrown away, add all the vegetables to the soup and boil the soup over a suitable heat.

Sprinkle fresh, finely sliced ​​parsley in the soup. It is given in 2-3 boils.

Sweet chicken soup is served hot, with hot peppers and / or horseradish and / or sour cream.

A warm polenta cannot be missing from the table. True gourmets will be grateful.

Don't forget a glass of plum brandy.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Spending a lot to cook at home does not mean that your dishes will necessarily be tastier. Spending carefully, choosing & # 8220 raw material & # 8221, diversified and using birds / animals to pass alone in your kitchen, dividing into packages for soups and stews, for steak, for food, you will surely get the money in the household and why not, your dishes will be among the most delicious.


INGREDIENTS Greek chicken soup in Thermomix

Check the ingredients as you put them in the shopping cart.

1 chicken breast or any chicken meat, approx. 400 g

1 onion

45 g oil

2 medium carrots

1 red pepper

½ parsnip

¼ celery root

1400 g water (or enough to fit the MAX sign of the bowl)

40 g of rice

250 g liquid cream

2 egg yolks

Salt to taste

The juice of half a lemon

Vinegar to taste

Parsley (optional)


Sweet chicken soup

The roots are cut into cubes or slices or put on a large grater. Leeks, bell peppers and onions are cut into slices.

True myths about pregnancy and their scientific explanation

We can also use frozen vegetables, put in the freezer in the freezer & ndash tomatoes, bell peppers. Frozen vegetables are used as such, they are not allowed to thaw at room temperature. Frozen tomatoes are passed through a stream of warm water and peeled before being sliced.

& ldquoThe rest & rdquo of the sliced ​​chicken is scalded in boiled water for 2 minutes, then the water is thrown away or the formed foam is collected, without throwing away the water.

There are countless reasons why "health" rhymes with "health"

When the pieces for the soup are scalded, they are fried after scalding and draining in a sieve, in poultry lard together with the roots, onion and leek.

Tomatoes are cut into slices. Finely chop the parsley. When the vegetables are cooked, add the sliced ​​tomatoes and cook together with the chicken pieces and vegetables. When the tomatoes start to leave their juice, add to the pot, cold water, brought to a boil and boil the soup on the right heat, with the lid on the pot.

If the water with which the chicken pieces were scalded has not been thrown away, add all the vegetables to the soup and boil the soup over a suitable heat.

Sprinkle fresh, finely sliced ​​parsley in the soup. It is given in 2-3 boils. Sweet chicken soup is served hot, with hot peppers and / or horseradish and / or sour cream. A warm polenta cannot be missing from the table. True gourmets will be grateful.


The recipe for this dish was collected from housewives from villages in the Sălaj area.

Ingredients

  • smoked meat / sausages / fresh chicken, veal or pork,
  • a head of cabbage,
  • an onion,
  • two carrots,
  • a parsley,
  • a parsnip,
  • two peppers,
  • a celery with leaves,
  • three sprigs of thyme,
  • green dill,
  • salt pepper.

Method of preparation

  • First, cut the meat into cubes and lightly brown it on all sides in a little oil in the pot in which you are going to make the soup. Add salt and pepper, then chopped onion.
  • Stir until the onion is glassy.
  • Pour hot water, depending on how much soup you want to prepare.
  • Tie the thyme sprigs and put them in the pot, then add the notched parsnip and a whole pepper.
  • Let it boil a little, then complete with the rest of the chopped vegetables after you have removed the whole pepper, the parsnip root and the thyme sprigs, you can put the finely chopped cabbage.
  • When all is cooked, prepare a thickener, as follows: put a saucepan on the fire with a tablespoon of oil and flour and stir continuously, taking care not to burn.
  • Set aside, sprinkle with paprika, mix again, then quench with a glass or two of tomato juice.
  • Put on the fire, boil, and when it starts to thicken, gradually add the hot soup.
  • Pour everything into the pot, bring a few more boils, and the soup is ready. Finally, add chopped green dill and cream.

  • 3 kg of chicken wings
  • 600 g of sweet and sour sauce
  • 100 ml of soy sauce
  • 2 heads of garlic

About boiling meat and the theory of throwing the first water & # 8221

And on the internet there are aberrant recipes by which the authors (who are not professional cooks) urge the public to boil the meat and then throw the soup and wash the pot (.) And continue the recipe with clear water. See, ladies, meat would have & # 8222toxins and impurities & # 8221 and they are removed by this process. Dear ones, but how do you grill? Do you burn them too? Grilled chicken leg and breast do not have & # 8222impurities and toxins & # 8221? Some say they scald the meat to get the "blood" out of it. which is & # 8222toxic & # 8221, obviously. But sangerete isn't it toxic? With minced meat for meatballs or sMALL how do you proceed Do you burn her too?

Put your hand up and get informed, ask your family doctor and you will find out that the foam formed by boiling meat is nothing but coagulated proteins. If it was something really & # 8222transitive & # 8221, such as fish caught in the Yellow Sea of ​​China (which is impregnated with heavy metals due to the discharge of unfiltered industrial waters), then be sure not to get rid of them by boiling! Colleagues bloggers, stop spreading such nonsense because you are fooling the world and making fun of yourself!

Foaming soups and broths is done strictly for aesthetic reasons & # 8211 indeed the foam is unpleasant but not toxic! I have also heard this imbecility regarding the foaming of jams: the sugar is dirty and contains impurities. But don't you use it for cakes? So how do you get the impurities out of it? The jam foams because it looks better!

All these theories are issued and propagated by people without logical thinking, poorly informed and in great need. It presents this nonsense as a virtue of the housewife, as a sign of cleanliness and hygiene. Bullshit. The clean housewife is the one who washes her hands after using the toilet, takes a shower every day and keeps her kitchen, dishes and cooking utensils clean. The housewife interested in food hygiene has a thermometer in the fridge and knows that the temperature must be between 2-4 C, respectively at least -18 C in the freezer. The housewife interested in family health does not use imitation whipped cream (called vegetable), delicate or vegan food bases, chemical essences for cakes (which also make them taste bad) or commercial cake sheets (full of chemicals). If we keep talking about & # 8222 food safety & # 8221.

The world has no idea that the rules of public nutrition (restaurants, canteens) completely prohibit washing chicken meat due to the risk of spreading salmonella. This bacterium is destroyed at temperatures above 70 C, so by boiling at 100 C we definitely get rid of it. That's why you don't eat raw chicken or & # 8222medium & # 8221. No restaurant in this world throws the juice in which the meat is boiled. Our grandmothers did not make such blunders either.

Conclusion: soups and broths are frothed, without throwing water on the meat. That water is called SOUP! You can read more useful food hygiene tips here.


Preparation time 30 minutes

Cooking time 45 minutes

Ingredients

  • 1 chicken breast
  • 1 chicken carcass, chicken wings
  • 1 carrot
  • 1 parsley root
  • 5 cm parsnips
  • 1 slice of celery
  • 1 large onion
  • 1 bell pepper
  • 2 cloves of garlic
  • 1 teaspoon with a pinch of salt
  • 1 pepper powder

FOR DRESSING SOUP

  • 2 egg yolks
  • 1 tablespoon flour
  • 200 g sour cream
  • vinegar sprinkling (on a plate)

1. Thoroughly clean the skin of the chicken.
2. In 2.5 liters of cold water and 1/2 teaspoon of coarse salt. Dip the chicken parts in the bone and cook for 15 minutes, calculating from the moment it starts to boil. Foam, if necessary, with a spatula with holes.
3. Meanwhile, wash and peel the carrot, bleach and onion. Washed bell peppers, cut them in half lengthwise, remove the spine and shake the seeds. The vegetables must remain whole. Wash the potatoes, peel them, and wash them and keep them in cold water so that they do not oxidize.
4. After the first 15 minutes, add the chicken breast, carrot and bleach and cook for another 10 minutes.
5. Then add the peppers and potatoes cut in half. You will boil everything, adding a cup of hot water to compensate for the amount evaporated.
6. Then crush the garlic cloves with the side of the knife and chop them finely then release them in the pot.
7. In a large bowl, with a pear or wooden spoon, mix the yolks + 1/2 teaspoon of salt and flour. Then add the cream and mix. Pour 1 tbsp of juice from the soup, gradually, until it dissolves.
8. Pour the dressing, add the chopped parsley, boil for 2 minutes and turn off the heat. Strain the soup through a large sieve of spaghetti and bone the meat into large pieces / pieces. The chest is spread out in long strips.
9. With chilled vegetables you can prepare a delicious oriental salad with boiled eggs, lemon juice and mayonnaise (click here for recipe).
10. I keep large diced potatoes in soup. Optionally, you can also serve diced chopped carrots for color, although this is not traditionally the case.
Liv (e) it!

Other delicious recipes:


Sweet cabbage soup

I refrained from putting sour cream in this soup, I wanted it to be a fasting recipe: D With sour cream, cabbage soup is incomparably tastier.

Thank you all for this wonderful recipe

And I cook this kind of soup just by simply calling it & quot; cabbage & quot. In my family (that is, in Iasi), when we say that we cook & quotvarza & quot, everyone understands what we mean. But I see that most people I know in Bucharest do not cook and have not heard of this way of cooking cabbage. Just last night I made smoked cabbage. You lick your fingers: D

We have seen that many foods differ from one region to another or, if they are the same, then their name is different. In my family, by "cabbage" we mean a quality cabbage :)

And to me the same. & # 39Cabbage & # 39 = Cabbage soup. :).

And in Galati we still say "quotvarza", although to the recipe presented we add a little borscht, and a hot pepper next to it and it's insane. In my family, it is often cooked in the summer, because it is an easy food to make and for the ball.

:) And what was it like after you finished?

right now I'm starting to cook the cabbage soup!

Good cooking and good appetite, Otilia!

Miamyyyy. I do these days too. But can I not cook vegetables? Can I boil them directly?

Cristina, I see that Deliutza has already answered you - you don't necessarily have to cook the vegetables for the cabbage soup.

It was raining in my mouth, I'll do it tomorrow too. It's not necessary to cook the vegetables, you can put them directly to boil. Good appetite for everyone.

Thank you for your help, Deliutza!

And when you think that people eat it just to lose weight.

how good it looks. I'll do it tomorrow.

And today I started a diet with hot water and lemon to which I will add this recipe that looks so good. I hope to manage to lose weight, the will exists but we will see along the way.

Good luck, at as many pounds lost! Definitely cabbage soup looks better than lemon water :)

Hi & quotMan the pot & quot!
Right now I cut the sweet cabbage fidelita and I thought to look a little on the net, how to prepare other pers. cabbage soup.
In small and large, I have the same everywhere. I put dill in the sauerkraut, and in the soup I put thyme.
I also put it into practice for dietary reasons, but I personally let Kg flow slowly and heat all the vegetables in 2-3 ls of rapeseed oil and boil a few smoked ribs with a little fat, which I add to the soup, in this way it seems the diet is easier to bear. As a matter of fact, I'm a liar, maaaaaaaare. hard to refrain when it's vb. cooking, especially for cakes. I think no one surpasses me :-)))
All the best and thousands of thanks for recipes and photos!
Laura S.

Perfect. after I add sour cream and bacon! Thanks for the tip.

With pleasure! It would be a shame to eat cabbage soup only when we want to lose weight.

Good evening, we were looking for recipes with cabbage soup for weight loss, and we got here. My mother, whatever it looks like, I think I'm gaining about 2 kg instead of losing weight.

Good evening (although, I don't know how good it is, if our meeting makes you put on 2 kg :))). On the other hand, sweet cabbage soup is not the only method to lose weight, there are certainly other less tasty methods that can & quottopi & quot including the excess of 2 kg: D

Thank you very much for the answer. I don't think you would need to lose weight (I weigh 58 kg at 170 cm), but you know how we girls are. we always want perfection. and I'm really looking for the famous cabbage soup, but you left me ready with your soup. to sign, I'm Maia.

Bravo Maia, with Robert's recipes you can't remain indifferent. Whoever enters his blog, must know that they eat well here, not a joke & quotHI HI HI & quot. Robert, you make me cook every day (not that I'm in shape in the kitchen, but you make me see everything as easy).

Haha, I also wanted perfection when I wrote my cabbage soup recipe, but it seems I didn't succeed: D The recipe would have been really perfect if it contained 0 calories - or it would have repulsed and not- it would have made us lose our appetite :)) Anyway, Maia, I like your conclusion! )

Gianna, it's not at all unpleasant to be bothered with laudatory messages :) And it's nice to see that I managed to reach my goal: to be able to write recipes in such an inactive world to realize how simple cooking is actually . My opinion is that we complicate our lives in the kitchen, and at some point we end up not seeing the forest because of the trees :)

So. after all, can you lose weight with this recipe as well as with the original cabbage soup recipe, which promises 7kg lost in 7 days ?? I don't like that at all, I can't even eat it, and that's why I say ... maybe with this I will succeed in some performance, who knows :))

I'm not a nutritionist, but you know what they say, at the sought-after tree you shouldn't go with a bag) miracles: D You will certainly not lose weight in & quotin this way & quot by eating something as tasty as my cabbage soup, but at least you will eat it with pleasure. In the end, we enter a vicious circle: we are unhappy if we do not lose weight, but then we are weak but unhappy because we eat something that makes us sick.

Cabbage soup works especially if we put smoked ribs and vegetables in it comes out great

After all, we don't all eat cabbage soup to lose weight :) Of course, that smoked ribs works wonders with this recipe!

I made it, and it turned out very good, only the cabbage before you put it to boil must be washed and put with a little salt for 15 minutes, so it softens and boils before (that's what I learned from my mother).
Greetings

Hello everyone. I made the soup today, and I added a little smoked scallops and some fried pork from the bucket. It went crazy, and I don't even want to hear that it's a weight loss recipe. (With what I added, it's definitely not). good result, and especially thousands of thanks to the one who gave us the basic blackberry in the mouth. Thanks Robert. To be honest, since I discovered you, I'm out of ideas. TE ADOOOOR. Sincerely, Gianna.

In the author's recipe I also recommend a little (ramirica) thyme. Try the sour with lemon salt, squeezed lemon.
Merge pt.slabit.

Thanks to everyone for the tips, I hope they will be useful to those who read the comments of the recipe. I'm salivating now at the fried pork from Gianna's garnish :)

The soup involves borscht and larch. That's how I learned from my mother. I made it as such and it turned out wonderful. With or without meat, with or without cream, it turns out delicious anyway!

Calorie-free version,
Still broken by me personally.

GOOD ingredients:
- capsicum + onion + chopped cabbage thrown in boiled water with salt, I boiled them like. 30 min., Until the thick ribs of the cabbage began to soften.
Then I put:
- paprika, along with
- broccoli + cauliflower + carrots (frozen sachet).
After 10 minutes, I added pepper, it was perfect.

Only that:
He made me put other ingredients, mentioned by others (NOT-GOOD Ingredients):
- tomato paste (already it didn't seem to taste the same),
- parsley (worse), it wasn't sour anymore, so I understood to straighten it with
- bors.

Result:
Sour, with a slight borscht taste instead of cabbage or vegetables, the only advantage was that it remained full, thanks to the vegetables.

I also wrote this recipe for me, not to follow others, so the original recipe is the best.

Thank you, Mr. La Cratita!

Hehe, I thought the same thing when I started the culinary blog, in 2010: to write recipes for myself in the first place, not to end up as a mother who cooks using her ragged notebook: D

So this is my next soup I make, :-) if you have other recipes for diet (weight loss) I would appreciate it a lot. Thank you very much -)


Spanish soup with chicken

Spanish soup with chicken, or simply a hearty soup, prepared with fresh vegetables and light chicken meat.
Tarragon, a strongly aromatic spice, which has its origins in Mongolia and Siberia, which penetrated Europe in the 16th century. It is also known in our country as dracon, tarcon or tacon. The plant is a source of vitamin A, iron, manganese, magnesium, potassium, calcium, vitamin C, B vitamins.
It is used successfully, giving a special aroma, in the preparation of salad dressings and mustard bases, in preparations with chicken, fish, vegetables or eggs, in soups. toc & # 259ni & # 539e. The tarragon aroma is a combination of sweet parsley and sweet pepper. It is used fresh, dried or pickled. The berries will have a special aroma if you add a tarragon stalk.

Photo: Spanish Soup with Chicken & ndash Archive & # 259 City Publishing SRL

& Icirc & # 539i must:
200 g of corn kernels
200 g mushrooms
200 g mixture of vegetables: carrots, r & # 259d & # 259cin & # 259 of parsley, & # 539elin & # 259
300 g chicken breast
300 g chicken liver
200 ml fri & # 537c & # 259 for cooking
1 onion large
zeam & # 259 de l & # 259m & acircie
salt
white pepper
tarragon
chicken soup
Preg & # 259te & # 537ti a & # 537a:
Chop the chopped onion and cut the diced chicken breast into cubes.
As the meat changes color and becomes whitish, add the diced vegetable mixture, peas, salt, and pepper. Put the lid on, and after 2-3 minutes, put the mushroom slices. Pour 2 liters of water or chicken broth.
When the meat is cooked, put the liver cleaned of skin and cut into cubes equal to the meat.
After cooking for 5 minutes, fry the chicken until after you take the saucepan off the heat and match the taste of the salt and the ground white pepper.
Add crushed or tarred green tarragon or canned. Sour the soup with the juice from the sour cream. Consume hot soup & # 259.

Preparation: 20 minutes Boiling: 40 minutes
Re & # 539et & # 259 de Lako Iuliana, com. Cenad, jud. Timi & # 537

Do not hesitate to try and get out of here!



Comments:

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  2. Elwen

    There is something in this. Thanks a lot for the info, now I will know.

  3. Chayce

    What do you advise me?

  4. Arabei

    I congratulate this idea just about



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