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Wedding soup

Wedding soup


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This soup is not missing from the Turkish wedding tables in the Dobrogea area. It is served at the party organized during the day at the bride and groom's home. I like it very much, I hope you like it too.

  • 300 g minced beef (no fat)
  • 2 carrots
  • 1 onion
  • little oil (for hardening)
  • barley (pasta)
  • 2 egg yolks
  • 200 g sour cream
  • salt, vegetate to taste
  • green parsley for garnish

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Wedding soup:

The carrot is passed through a small grater and the onion is finely chopped. Fry in a pot with a little oil. Add the minced meat and heat them together. When the meat changes color, add boiled water, salt and vegeta to taste and let the soup boil. When the meat is cooked, add the barley, let it boil for a few more minutes until the barley swells and then turn off the heat. Let the soup "calm down" for 5 minutes to straighten it with egg and sour cream.

Separately in a bowl, mix the sour cream with the egg yolks, thin with the slightly chilled soup juice. This composition is poured into the soup in a thin thread and mixed lightly.

Serve the soup hot with chopped parsley sprinkled on top.


Oltenian crayfish soup & # 8211 original recipe

It's my favorite fasting soup. Nothing equals it. The crayfish soup recipe is a very old one, traditional in the Oltenia area and today few housewives still prepare it, only the locals still know it. These are not crayfish with tongs, they are quite small red peppers (4-6 cm), sharp at the top but wide at the base, with thin walls and which are cultivated especially for this dish. As I said, when they are dry, their skin is very thin, as I show in the photos. In autumn, they are harvested, strung on a string and left to dry, in the sun and wind, to be used during the winter and during Easter fasting.
In spring, those from the villages prepare dishes from the greens of the season: nettles, cherries, sorrel, stevia, stir, green onion leaves. I admit, I don't get along with everything, I'm happy when I find new recipes to enrich their taste. But I don't bring any improvements to the crayfish recipe, because it doesn't need it.
Oltenian soups prefer more sour. I add them with cabbage juice, tomato juice, agurida or green corcoduse. Preferred are poultry soups, seasonal vegetables, leeks, loboda, stevia. Click here for the recipe: Stevia, onion and garlic food


INGREDIENTS
16 pieces of crab pepper of approx. 4-6cm long
500 g leeks or yellow onions
300 g flour
as needed 50-100ml water
2 suitable carrots
1 parsnip
500 ml cabbage juice (plus another 1 liter even, for dressing / stuffing to taste)
sunflower oil
broth to taste (I put two tablespoons)
100 ml tomato paste
salt, pepper, dill, thyme, parsley

PREPARATION
1. In a saucepan put 1/2 boiling water in which you will cook for a few minutes the dried crayfish to cut them easier. You can give it a few boils if they are too crunchy and break when cut, but not too soft either. Under no circumstances should they soften in order to be filled.

Remove the spine and clean the seeds under running water. You increase their tip so that they don't break when boiled (a small slit, don't cut their tip) and put them upside down to drain.

2. Finely chop the onion (or white part of the leek).

Cook it in a large pan in 3 tablespoons of hot oil. When the leek / onion becomes glassy, ​​pull the pan aside and take out the equivalent of an onion in a plate to put in the juice.

3. Add salt, pepper, tomato paste and mix to blend.
4. Add all the flour, mix and if it is too dry (depending on how hydrated the vegetables are), drop cold water until you get a consistent mixture with which you will fill the crayfish. Taste of salt. This extreme of delights leaves.

5. Fill the peppers with the above composition, but do not refuse it because the composition swells a little more. Some seal them at this end with flour to prevent the filling from coming out of the pepper, but this does not work all the time. I didn't seal.

6. In a pot, boil cabbage juice + 1.5 or 2 liters of water.
7. Cut the carrots into rounds, the parsnips into cubes.
8. When the water boils, put the carrot, parsnip and hardened onion on the plate.
9. After a few boils, put the broth (I put two tablespoons) and another cabbage juice or water, see that the juice is not too salty / sour.

Pull the pot off the heat and place the crayfish carefully (with a spatula with holes for foaming). Let it simmer on low heat, so that it doesn't break, for about 30 minutes.
1. Add the greens and bring to a boil.
Liv (e) it!

Other delicious Oltenian recipes: Stevia, onion and garlic food

Or a spring salad with butter: the recipe here


Useful information about horseradish soup and some recipes

We all know that weddings in stories last three days and three nights, but even the weddings that take place in our world, the strikingly real, are not left behind, and so it is that after the big day, after many hours in which every person involved in that event had fun, sang and danced with the bride and groom, laughed and maybe shed a tear or two of emotion, the next day comes, when the party continues in the same band. It is about the moment when the potroace soup is served. It is a custom that has been preserved to this day, and it is pleasing to see how people still keep alive certain habits born so bitter a long time ago. Especially now, in the modern period, when many customs are borrowed from around the world (of course, novelty and variety are always welcomed with open arms at a wedding, as long as it is not exaggerated and combined with the traditions and customs inherited from in previous generations), it is advisable to know some useful information about horseradish soup.

According to tradition, the day after the wedding, the bride and groom, the godparents and the guests will gather again, this time at the groom's house or at his parents' house, to serve the potroace soup. They will be able to talk about the beautiful event of the previous day, they will bring greetings and congratulations to the bride and groom.

Of course, not only will the horseradish soup be served that day, but it will be the main character on the table. And, of course, in addition to the soup, other dishes will be tasted, depending on the decision of the bride and groom and those involved in preparing the menu for the second wedding day. According to tradition, the bride is the one who should cook the soup, or the groom's mother. Now, it is not known to what extent this detail is or is not respected. There are families in which this tradition is still preserved, while others prefer to turn to a chef to prepare the most delicious horseradish soup.

When cooking the soup, put the cabbage juice to make it sour, only good for those who spent too much a day ago. Initially, mutton was another indispensable ingredient in the preparation of this soup, but today other types of meat and many other new ingredients are used. For some video recipes, access the pages here, here, here and here.

We also recommend these articles


EASTER RECIPES. How to make lamb soup. Chef Cătălin Scarlătescu reveals the secret that every housewife should know

Photo: Facebook / Catalin Scarlatescu

EASTER RECIPES. LAMB SOUP. Lamb soup is a test of fire for housewives. But chef Cătălin Scarlătescu urges us to be inventive and relaxed when preparing this traditional dish.

EASTER RECIPES. LAMB SOUP. The larch cracker is delicious with lamb cream soup. All the pieces of meat left over from the steak or stew, you can cook for three hours with onion, carrot and celery.

EASTER RECIPES. LAMB SOUP. You still need carrots, celery, onions, plenty of greens, flour and lemon juice. In addition to all this, there are some secret ingredients that chef Cătălin Scarlătescu knows from his grandmother: garlic.

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Fish soup

Cook the onion, celery and carrots until they start to soften, pour the preheated water,
add diced potatoes.

When they are almost cooked, put the fish cut into pieces, cabbage juice, vinegar. Before removing from the heat, add sour cream mixed with egg yolk and greens.

Fish soup

Washed and cleaned fish are cut into appropriate large pieces. (If a carp head is used, remove it

Fish soup

Take the fish, remove the eggs from it. Then remove the gills, cut off the head and wash. Take the onions


POTROACE SOUP

Chicken soup with chicken cutlery is a traditional Romanian soup, appreciated after a party that lasts overnight or after excess food. Potroace soup it is a real joy for body and soul when you need to recover from a lost night, but it is just as good when you feel like a sour and tasty soup.

Somewhere in my teens I heard a neighbor tell my mother before we go to a wedding that the best anti-hangover pill is potroace soup& # 8220. I didn't understand then what he meant. Being a child anyway, he sent us to bed quickly.

But, in college, after the first parties and lost nights, I understood perfectly how good it is potroace soup and believe me this was also the soup I ate after my wedding. I didn't need anything else. A hot, sour juice quickly put me on my feet.

& # 8220Potroca & # 8221 means salt. And potroace soup it is both salty and sour and cools you down. After a few tablespoons you already feel the need for one more spoon and one more, until you finish the plate and ask if you can get another portion. You close your eyes and wait for the feeling that fatigue and weakness are passing. And it works! The sourer the soup, the faster and more efficient the result.

Anyone can make a potroace soup at home. It's not hard at all! I managed to keep a bowl to take a picture of. My family ate with great appetite almost all the soup, although they did not miss the nights. They liked the juice, and they left me more meat.

My husband did not hear about the horseradish soup until he met me, but he eats it with great pleasure.

I now leave the list of ingredients and how to prepare for potroace soup and I invite you to prepare it too, because it's still the wedding season.

INGREDIENT:

1 kg of chicken offal (wings, pipette, heart, liver, neck, bird's chest)
1 small celery
2 carrots
1 parsnip
1 patrol
1 bell pepper
1 large onion
50 g of rice
2 tablespoons oil
1 l sour cabbage juice / 1 l borscht / juice from 2 lemons
1 cup tomato juice
1 link leustean
1 link parsley

I cleaned the entrails, washed them and scalded them. I boiled them in 1.5 l of water. I cleaned the vegetables and chopped them finely. I also boiled the rice separately.
We sautéed a finely chopped onion, then added the vegetables and sautéed them together. I put them over the meat after it was half boiled and I continued to cook it, taking the foam as many times as needed.

When the entrails and vegetables were almost cooked, I added the tomato juice, cabbage juice or borscht (also boiled beforehand) and rice. I let it boil on the fire for 5-10 minutes, then I added the larch and I added a little salt.

Very good is the hot potroace soup! You can sprinkle a little freshly chopped green parsley on the plate.

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Lamb soup

1 head of lamb and 500 g of lamb shoulder
1 liter of borscht
vegetables as much as it includes: 3 suitable carrots, 2 parsnips, 2 parsley roots, a small celery, 2 onions, 1 bunch of young loboda
1 glass of rice (optional)
salt pepper
for dressing: 1 cup of cream, 2 eggs, 2 bundles of larch and tarragon

Method of preparation:

The lamb's head must be cleaned very well. The vegetables are cut into cubes, and the meat is cut neither too big nor too small, as long as you take it lightly in Polish.

Put the roots, onion and meat to boil in cold water with pepper and a teaspoon of salt. After frothing, put the foam aside and let it boil slowly for about an hour, during which time the borscht is boiled, chop the greens (loboda, larch and tarragon), beat the eggs and mix with cream and a little juice. from the soup.

Over the meat that has almost boiled, put the rice to boil for about 15 minutes, add the borscht, salt if necessary and let it boil for about 10 minutes, then the loboda for another 10-15 minutes. At the end, season the soup with egg and cream, season with salt and sprinkle with greens.

You can serve it with hot peppers or a little grated horseradish and rubbed with a teaspoon of vinegar or yogurt.


Wedding Soup - Recipes

Mangrove soup is the result of a suite of happy culinary events. Rather, it is a way of presentation, about how not to waste food but also about knowing mangold.

Mangoldul I know him from Jamie Oliver's shows and from the Good Green Garden. Elsewhere I did not see, neither at the market, nor at the supermarket. For those who don't know, mangold is a variety of beet grown for fruit.

The story goes like this. After a workshop with children I was left with a generous bundle of mangold, a little spinach and sorrel, and at another I was left with a handful of homemade pasta with beets.

That means they had to be capitalized on and I did very well. These greens gave the soup a great taste. In fact, I thought of this dish as a winter one, a filling and dense soup with vegetables, pasta and sour cream, as my grandmother used to do.

Ingredients 4 people:

  • 1 large bunch of mangold
  • 1 small bunch of spinach and sorrel
  • 1 carrot
  • 1 parsnip
  • 1/2 leek
  • 250 ml sour cream with high fat content
  • 200 ml borscht (a little lemon juice)
  • 75 g paste
  • 2l apa
  • salt
  • 2 tablespoons oil

Method of preparation:

Carrot, parsnip and leek cut into cubes and cook for 1-2 minutes.

Mangold and other greens are washed well and cut into thin strips, including the tails.

Put the water in a saucepan over a suitable heat. When it starts to boil, add the hardened vegetables and after 5 minutes the pasta. Stir gently and when the pasta is almost cooked add the greens.

Let it boil for a few more minutes and add sour cream and borscht or lemon juice.

The mangold soup is ready as soon as it boils a few more.

Very pleasantly surprised, I was left with a taste. Hello, good luck! Slightly sour, full of flavor, mangold soup is wonderful and full of vitamins. On top of that it is done very quickly.


Easter Recipes: Lamb Soup. Method of preparation

Boil the meat and the lamb's head in salted water. The foam that forms is constantly taken. Be careful, all the foam must be removed, because the juice can remain cloudy!

Peel a squash, grate it and squeeze the juice. Let it boil with the meat for about an hour. It is important that the soup does not overcook, because the meat will disintegrate.

After they have boiled, add the borscht. The borscht is boiled before and strained. Also add 2-3 tablespoons of rice, a few larch leaves and green onion tails. Bring the rice to a boil and cover with a lid.

Meanwhile, in a bowl, mix the eggs with 2-3 tablespoons of sour cream. After the rice is cooked, take the pot off the heat and add the cream gradually, so that no lumps form.



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