Peasant soup with chicken and sour cream
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Peel and prepare the vegetables for the soup: onions, carrots, celery and capsicum are cut into cubes, the potatoes are cut into larger cubes, and the larch and parsley are finely chopped.
Wash the hammers and boil them in a pot of about 5 liters half filled with water, along with a pinch of salt. When they have reached the point of fever, we are careful to take with a spatula foam formed on the surface.
After about 20 minutes of boiling, add the onion, carrot and celery and let it boil, when they are almost cooked; add diced potatoes and leave until cooked. Add 2-3 cups of water (or add water depending on what pot you use)
Add the kapia pepper and zucchini and bring to a boil. Add 2-3 cups of water (or add water depending on what pot you use). Towards the end of the soup, take out the hammers and let them cool, add magic borsch depending on how sour we want the soup to be and sprinkle the chopped larch and parsley.
Let the soup boil for another 5 minutes and turn off the heat.
Until the soup "rests", prepare the cream and egg mix:
In a bowl add eggs, beat well with a whisk, add sour cream, salt, pepper and veggies and mix vigorously to homogenize the composition.
After the meat has cooled, take it nicely from the bone and cut it into cubes.
After about 20 minutes after turning off the heat, add the cream and egg mixture to the soup, stirring gently, and our soup is ready.
At the time of serving, put the soup in a bowl, add diced chicken, sprinkle with freshly chopped parsley and serve with hot peppers.
Pumpkin soup with "milk"
I first ate this wonderful soup about twenty-one years ago, shortly after I got married. It was & # 8222love at the first tasting & # 8221, although, in the southern part of the country, where I come from, the “straight” soups with cream / whipped milk / yogurt were not very popular. This is a traditional soup for my husband's family, from the Muscel area. Its name, from the place of "pumpkin soup with milk", comes from the fact that people prepare in their house whipped milk, from fresh cow's milk, and this soup is actually made with very fatty whipped milk. I have adapted it and I do it whenever I can, in any season, being extremely good, fragrant, full and & # 8230except maybe, the large amount of cream / fatty yogurt I put, is also very healthy & # 8230only it is a vegetable-only soup. On the same principle of preparation, with cream / yogurt, I prepare at home and consume with great pleasure, appetite and speed "milk soups" of white cabbage, stevia, loboda (spring), kidney beans & # 8230A little secret of these Dill is soup: a lot of dill, both green and dried (especially dried dill seeds) & # 8230I invite you to try this Muscelean soup, which, even if it doesn't appeal to you in appearance, is extremely tasty and full.
- approx. 800 gr of pumpkin (I used the pumpkins I put in the freezer this fall - cleaned and cut)
- 1-2 carrots
- 1 onion
- ½ red bell peppers
- 1 parsnip
- 1/2 parsley root
- ¼ celery root
- 2-3 tablespoons tomato paste (usually use 3-4 tomatoes, but now I did not have)
- 350 - 400 gr yogurt 4.1%
- 250 - 300 gr cream 15%
- 2 egg yolks
- 2-3 tablespoons oil
- 1 link green dill
- dried dill (sticks, seeds, inflorescence)
- salt (to taste)
Method of preparation
& # 8211 Clean and wash all vegetables.
Cut carrots, onions, bell peppers, parsnips, parsley, celery (I have himcomplicatedvillage some vegetables andand in piecesi bigger, just for taste, & # 8230şi & # 8230ca usually for me because my family doesn't like it very much very much your vegetableHere's the soup).
& # 8211 If you put tomatoes, peel them and cut them into cubes.
& # 8211 Put all the vegetables in a pot, except the tomatoes (if you have them) and the zucchini, with 2-3 tablespoons of oil and let them harden a little.
& # 8211 When the vegetables have started to change color and bottle a little, add salt and dry dill (BETe, seede, inflorescence, which are removed when the soup is ready) and gradually add about 1.5-2.0 l of boiled water and let it simmer covered to boil (with a lid) until the vegetables are almost cooked.
& # 8211 Meanwhile, wash, peel the zucchini and cut into large pieces (aftercomplicated preferenceyours if yoursherebut very small, riskyand to he sighedme to fever).
& # 8211 When the vegetables are almost cooked, add the zucchini and simmer covered (with a lid) for approx. 10-15 minutes, then put the chopped tomatoes or tomato paste. Let it boil for a few minutes, until the tomatoes are soft.
& # 8211 Meanwhile, mix the two egg yolks with a pinch of salt, yogurt, cream and mix well.
Lower the heat, add the salt and carefully pour the homogeneous mixture of egg and cream / yoghurt into the soup, chewing continuously and let it boil for another two, until the soup is ready.
& # 8211 Sprinkle with freshly chopped green dill and keep the pot covered with the lid for a few minutes.
-Pumpkin soup with milk must be a "thick", dense soup, because it has a fairly large amount of pumpkin.
Radauti soup is one of the main dishes served at lunch or sometimes at dinner.
As the name suggests, the soup from Radauti was first prepared in the city of Radauti in Suceava County in the 70's. The one who invented this assortment of soup is Cornelia Dumitrescu. The housewife introduced chicken into belly soup, at the insistence of her husband, who wanted chicken-flavored belly soup.  He soon introduced the recipe to the menu of the restaurant where he worked. The soup was appreciated even by foreign tourists, who asked for the recipe. Many chefs or restaurant owners have introduced the recipe in their places.
Ingredient: chicken breast, cream, 3 egg yolks, 2 carrots, 2 peppers, an onion, 3 cloves garlic
Peel the vegetables, wash the chicken breast and put them all to boil in a pot. Add salt to taste and simmer until all ingredients are boiled. After all is boiled, remove the pot from the heat, remove the vegetables and chicken and leave to cool. Cut the carrots into cubes, and take a cup of soup from the soup pot in which they boiled all the ingredients and leave it to cool.
Mix the 3 egg yolks with the cream until smooth, then the crushed garlic together with the soup cup left to cool. Put the pot of soup back on the fire and add the composition made above of the yolks. Put the chicken breast loosely and the carrots. Boil for another minute and remove the pot from the heat.
Vegetable soup with pancetta and parmesan-370ml
Ingredients: zucchini, carrot, parmesan, bacon, garlic, thyme, tomatoes, red bell pepper, red beans, orecchiette, onion, salt
Asian style pork -150 g
Ingredients: Pork, onion, garlic, soy sauce, oyster sauce, rice vinegar, ginger, kaffir leaves, salt
Noodles with vegetables-200g
Noodles, onions, bell peppers, carrots, garlic, leeks, sesame oil, ginger, salt
Chicken breast with smoked cheese sauce -150g
Ingredients: chicken breast, smoked cheese, flour, milk, sour cream, butter, salt, pepper
Basmati rice 200g
Ingredients: Rice, butter, sunflower oil, salt, pepper, bay leaves
Peasant soup with chicken and sour cream - Recipes
Chicken with sour cream
ingredients for 4 servings:
- a chicken breast
- 4 mushrooms
- an onion
- a carrot
- 1/2 bell pepper
- 200 ml sour cream
- 50 g cheese
- 50 g melted cheese
- 2-3 tablespoons of oil
- 1/4 dill bunch
Method of preparation:
Cut the chicken breast into cubes. Onions and peppers are also cut into cubes. Mushrooms are cut into thin slices. Grate the carrot and cheese.
Put the chicken breast, mushrooms, onions, carrots and bell peppers in oil in a frying pan.
After cooking for about 10 minutes, add sour cream, grated cheese and melted cheese. Stir continuously for 3 minutes. Add the chopped dill, salt and pepper and turn off the heat.
This time I used a garnish of stuffed mushrooms for the chicken with sour cream. The recipe for stuffed mushrooms is here.
A delicious day.
Friday, February 12, 2021
MENU FRIDAY 12 FEBRUARY 2021
SOUP PEA MENU WITH BEANS
IAHNIE DE FANOLE WITH SALAD CABBAGE SALAD
POTATO AND PILAF GARNET WITH CABBAGE SALAD
DRESS SOUP WITH CREAM AND PORK
PEASANT SOUP WITH CHICKEN MEAT
BEAN SOUP AND PORK CIOLAN
PORK TOCHITURA WITH PIGEON AND PICKLED SALAD
MAMALIGA WITH COW CHEESE AND CREAM
BREAD CASE WITH STRAW, PUREE, PILAPPE OR NATURE AND FRESH CABBAGE SALAD
CHICKEN BREAST SNITEL WITH STRAW, PUREE, PILAF OR NATUR AND CABBAGE SALAD
PORK GRILL WITH STRAW, PUREE, PILAF OR NATUR AND SALAD
GRILLED CHICKEN PULP WITH STRAW, PUREE, PILAF OR NATUR AND CABBAGE SALAD
CHICKEN BREAST GRILL WITH STRAW, PUREE, PILAF OR NATUR AND SALAD
DESSERT PAPANASI WITH FINE / 8 LEI PORTIA
PAPANASI WITH BLUEBERRY AND CREAM SWEET / 8 LEI PORTIA
MENU OF THE DAY / 14 LEI SOUP AND THE MAIN WAY SERVED IN SINGLE-USE BOXES, CUTLERY ON REQUEST
OPTIONAL SOUP / 6 LEI OR THE MAIN SHEATH / 8 LEI PORTIA SERVED IN PACKAGE, SMANTANA / 6 LEI IN FRESH SOUP AND PEPPER CASER / 1 LEU PIECE
Peasant soup with chicken and sour cream - Recipes
So I took about 3-4 potatoes, a large onion, a carrot and a parsley root, a handful of green beans (or canned), 2 medium zucchini, a large bell pepper, larch, green parsley, a tablespoon of broth or 2-3 tomatoes), salt, pepper, 0.5 l borscht.
The vegetables are washed and cleaned, where appropriate. Cut the onion into small pieces and cook just a little in oil. Carrot and parsley root are given through the large grater. The zucchini are cut lengthwise, hollowed out of the core and what is left is cut into cubes, as well as the potatoes, so that the pieces of pumpkin and potatoes are about the same size. The beans are cut in half, the peppers are cut into slices.
Put all the vegetables prepared in this way, including the onion oil, to boil in 2 liters of cold water. After about 30-40 minutes of boiling over low heat, add a tablespoon of broth or diced tomatoes, then borscht, add salt and pepper. Let it boil for a few more minutes, then put the broken larch leaves in smaller pieces, sprinkle with chopped green parsley and turn off the heat.
Optionally you can add some grated celery, and in the end you can straighten it with a little sour cream, but if you want this soup to be fasting, give up sour cream.
It is a very healthy dish, it contains vitamins, enzymes and fiber, light and good in taste. Good appetite!
1/2 kg. beef, 1-2 pcs. onion, 2 pcs. carrot, 1 leek thread, 1 pc. parsnip, 1 piece. parsley root, 1/2 piece. celery, 2 pcs. potatoes, 2 pcs. tomatoes, 1/2 tablespoon broth, 2 l water, salt, parsley, larch, 1/2 l cabbage juice, 2 tablespoons rice
Wash the meat, cut into suitable pieces and place in a pot with water and salt, on the fire. When it starts to boil, remove the foam several times, until it no longer forms, then add a pinch of salt. Peel a squash, grate it and chop it finely. When the meat and vegetables are almost cooked, add the rice, picked and washed.
Tomatoes, peeled, symbolized and cut into slices, add a little more oil. In the absence of tomatoes, put the broth dissolved in a tablespoon. Let it boil for another 10-15 minutes. Separately, boil the cabbage juice in a bowl and, when it boils, pour it through a strainer into the soup pot. After the soup has boiled a few more times, add salt and sour cream, adding if necessary juice or lemon salt dissolved in water. When ready, add the finely chopped parsley and dill leaves.
Peasant soup with chicken and sour cream - Recipes
What could be better than a sour soup with borscht, along with a pepper from which to bite with fire?
1000 g chicken meat (breast and wings)
200 g fine peas frozen Casa Taraneasca
200 g green beans
2 tablespoons tomato paste
0.500 ml bag
pasta (noodles or noodles)
1.5 liters of plain water
Boil the chicken breast in a pot with 1.5 liters of plain water.
Because I had 4 chicken wings in the freezer, I boiled them together with the breast.
Foam once or twice.
After 30 minutes, remove the breast, cool slightly, cut into cubes and add to the pot.
Peel a squash, grate it and squeeze the juice.
Separately, in a saucepan with 50 ml of oil, heat for 5 minutes, the onion and the carrot, then add it over the boiled meat.
Let it boil a little, then add the peas and beans and cook everything for 15 minutes, then we can add the potatoes. When the potatoes start to soften, add the tomato paste, chopped parsley and a little ground pepper.
Separately boil the borscht and add it over the cooked vegetables.
Taste it delicately and remove the pot from the heat.
After I take the pot off the heat, put a handful of pasta and cover with a lid.
Serve with green parsley on top and optionally with hot peppers.
Enjoy with pleasure!
The Green Foot
Start with the vegetables, which you clean and wash well. Then the meat, washed and peeled, cut into small cubes.
Heat a little oil in the soup pot and fry the meat. Leave on the fire for about 5 minutes, stirring occasionally. Drain the meat from the juice - you will see that it will leave quite a lot of juice. In the same pot (no need to wash it) heat a little oil, add chopped onion and beef. Immediately fill the pot for 3 quarters with water and bring to a boil over low heat.
When the water has boiled, add the diced celery, the sliced carrot, the finely chopped celery leaves, the bay leaves, salt and pepper to taste. Put the lid on and simmer for an hour - an hour and a half until the meat is almost done. Then add the peeled and diced tomatoes and a teaspoon of sugar and leave on the fire for another 15 minutes.
Add the potatoes, peppers and donuts - all diced - and a handful of peas. Be careful not to put too much in the soup with the peas and to change the taste. Peas are put only for a splash of color in the red ocean of the soup. Keep the soup on the fire for another 20-30 minutes until all the ingredients are cooked. In the last minutes of cooking, check the salt and pepper soup and add the larch leaves. Another 3-4 boils and the soup is ready.
When serving, add the soup with vinegar and add a little sour cream or milk.
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