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Smoked soup

Smoked soup

After washing the ribs well with warm water, I boiled them in cold water.

In the meantime, I washed, cleaned and cut the vegetables into cubes and took care to collect the foam from the pot in which the meat was boiling. When the ribs were boiled and the foam did not form, I added to the pot the chopped vegetables, less the bell pepper that I put later, together with the tomatoes.

The vegetables should boil for about 1/2 hour. After this time I added the tomatoes and peppers and after about 10 minutes I added to the soup 1/2 l of green corcoduse juice that my mother made me this summer and that I boiled before putting it in the pot. I matched the soup to taste. I had to add more water because the corcoduse juice was very sour. It's good that I didn't put more from the beginning because the soup would have turned out very sour. I also adjusted the salt and after it boiled a few more times, I added the noodles. After a quarter of an hour, twenty minutes, I seasoned the soup with a well beaten egg and let it boil a few more times. I put out the fire and added the chopped larch and green parsley. I put the lid on the pot and when I went around the kitchen to gather what I spread, it was only good to serve.

Good appetite!



Smoked potato soup

Boil the smoked pork in 6 liters of cold water. Simmer and froth from time to time.

Peel the potatoes, carrots, parsley and celery. Peel and chop the onion. Cut the potatoes into large cubes. Cut the vegetables into small cubes.

When the meat starts to come off the bones, add the potatoes, vegetables and a tablespoon of salt. After the potatoes, vegetables and meat have boiled, turn off the heat.

Remove the pork bones from the pot, allow them to cool and remove the meat from them. Add the meat to the pot. Heat the oil in a deep frying pan or saucepan. Brown the smoked pork ribs well. Add and sauté the onion until it becomes glassy. Add the tomatoes and tomato paste and brown for 2-3 minutes.

Add the cream, dilute with soup and bring to a boil. Add the cream and tomato mixture to the pot. Add the chopped tarragon.


Difficulty

Let the beans soak the night before. The next day, boil the beans, and after the first boils, change the water. Repeat the operation three times.

In parallel, boil the meat with a pinch of salt until soft. Add the meat to the pot in which the beans are boiling, after you have changed the last water.

Saute onion and carrot in 2 tablespoons oil and quench with tomato paste. Add the fried beans, peeled and crushed tomatoes, bay leaves and let everything boil until the soup is reduced.

At the end, match the soup with salt and pepper.


Smoked soup - Recipes

I washed the ribs in warm water and cut them into slices, obviously following the line of the bones. I put the pieces in the pot.

I also cut the potatoes into cubes and boiled them as well. I left the pot on the fire until the vegetables were cooked.

In a bowl I put the cream and I added the juice from the soup one by one, stirring lightly.

When the cream became quite thin and the mixture was already hot, I could pour it into the pot over the soup.

I let it boil for two more times, stirring constantly.

After I put out the fire, I added plenty of chopped tarragon and left it under the lid for another 10 minutes.

I served it with extra cream. You may also need a little salt, I didn't put it at all because I didn't know exactly how the ribs are, it depends a lot on how salty they are.


Sour smoked soup according to an old recipe

Buy a boneless smoked ham (it must have mice) or a smoked rib (make sure it has more meat on the bones). Rarely, you find pork breast, smoked (buy when you find it and keep it in the fridge, wrapped in wax paper or in a plastic food bag, in the freezer it is the tastiest, if it is well prepared it is suitable for other recipes).

Wash the smoke well and leave it in cold water for 1-2 hours, add a piece of dry bread, which absorbs salt (especially if the smoke is from your own, when you cut the pork). If you use ice cream, take the evening bag out of the freezer and let it thaw leisurely.

Put a pot of water to boil. When the water boils, add the smoke, cut into pieces. Bring to a boil in a few boils. Discard the water and pass the meat through a stream of cold water. Drain the meat and cool.

Put the boiled smoked meat in a pot of cold water. Add a whole onion, a carrot, a parsnip, a small celery, a few slices of variously colored bell peppers (from the one chopped in the fall and put in the freezer, in bags tied to the mouth). Let it boil, with the lid on the pot, over a good heat, until the meat comes off the bones.

Towards the end of cooking, remove the whole onion, remove the bones, cut the boiled vegetables, add a larger potato, cut into pieces and 2-3 peeled tomatoes, cut into thin slices (from those put in the freezer, in plastic bags) . The tomatoes taken out of the freezer are passed through a stream of hot water and peeled lightly, then chopped. Let the soup boil until the potatoes are soft.

Boil a 0.5 liter cup with cabbage juice or borscht, collect the foam on top (throw it). Put the juice stew over the soup and let it boil for about 10 minutes, mixing the flavors. Put some finely chopped green larch. Dried larch also works, crushed between the fingers.

Extinguish the fire and let it simmer for 30 minutes. Serve the soup in deep, large plates (of the stupid kind), with hot polenta, hot peppers (or pepper) and freshly grated horseradish (it also goes from the one put in the autumn to the jar and kept in the pantry & # 8211 cleaned, grated horseradish , sugar, vinegar, water).

When you eat, close the windows and doors well, block the hood from the stove, so that the miasmas do not run away from the neighbors and & # 8220to stress their appetite & # 8221.

Tuica boiled with pepper and sugar, served with soup, is mandatory. If you don't, it's a shame. I don't know anything else that would suit the smoked soup.

Attention! Don't forget that the pot is hot. The big fire throws splashes of liquid, from the pot, on the hands and this is how the blisters appear, which stings. If you have suffered it, quickly put your hands in cold water, in the form of a jet and then grease it with jecolan (you don't have it, it's also good for edible oil, to lubricate yourself).


Appetizing dishes

What you need if you want to make this soup:
Carrots, parsley root or parsnips, green beans, diced tomatoes (I had canned), an onion, two smoked ribs, green parsley, larch (optional) salt, pepper, a little paprika, 1 cube of vegetables or vegetables and juice of cabbage.
They all depend on taste.
Preparation:
The smoked ribs are boiled in water. When foam appears, it is cleaned. When the meat on the ribs is almost cooked, put the vegetables to boil. First cut the carrots and parsley into cubes, then a little later the green beans. Season with salt, pepper and cube of vegetables or vegeta, to taste.
When all the vegetables in the pot are almost cooked, put the canned tomatoes in a tin with broth (if it's summer and they are good, sweet and healthy tomatoes, peel them, chop the cubes and put them in the soup with the juice left) .
Let it continue to boil and at the end add the cabbage juice to taste and the chopped green parsley, possibly the lestean if you want and you will like:

16 comments:

Mmm, your soup looks great!
beautiful evening.pup.

Hmmm I like it !! A portion for me too!
ps. I would love to know your name :)
Kisses!

Hello Hello! You gave me an idea for the next few days! Many kisses

A small dish full of beautiful colors and probably a real treat, bravo

What goodness !! It's going very well in this weather! kiss

Thank you Violette! Many kisses!

Adela, I'm glad you like it.
Can you tell me BA if your name seems too long & # 39 & # 39Appetizing dishes & # 39 & # 39. :)
Many kisses :-*

I'm glad Simona was helpful to you.
I will also write the recipe, although I know that the pictures & # 39 & # 39 tell the ingredients.
The secret, I want to tell you, is the cabbage juice from my mother's sauerkraut barrel)


Appetizing dishes

What you need if you want to make this soup:
Carrots, parsley root or parsnips, green beans, diced tomatoes (I had canned), an onion, two smoked ribs, green parsley, larch (optional) salt, pepper, a little paprika, 1 cube of vegetables or vegetables and juice of cabbage.
They all depend on taste.
Preparation:
The smoked ribs are boiled in water. When foam appears, it is cleaned. When the meat on the ribs is almost cooked, put the vegetables to boil. First cut the carrots and parsley into cubes, then a little later the green beans. Season with salt, pepper and cube of vegetables or vegeta, to taste.
When all the vegetables in the pot are almost cooked, put the canned tomatoes in a tin with broth (if it's summer and they are good, sweet and healthy tomatoes, peel them, chop the cubes and put them in the soup with the juice left) .
Let it continue to boil and at the end add the cabbage juice to taste and the chopped green parsley, possibly the lestean if you want and you will like:

16 comments:

Mmm, your soup looks great!
beautiful evening.pup.

Hmmm I like it !! A portion for me too!
ps. I would love to know your name :)
Kisses!

Hello Hello! You gave me an idea for the next few days! Many kisses

A small dish full of beautiful colors and probably a real treat, bravo

What goodness !! It's going very well in this weather! kiss

Thank you Violette! Many kisses!

Adela, I'm glad you like it.
Can you tell me BA if your name seems too long & # 39 & # 39Appetizing dishes & # 39 & # 39. :)
Many kisses :-*

I'm glad Simona was helpful to you.
I will also write the recipe, although I know that the pictures & # 39 & # 39 tell the ingredients.
The secret, I want to tell you, is the cabbage juice from my mother's sauerkraut barrel)


Preparation of pan-fried snails:

Wash the meat well and then cut into slightly thicker pieces. After that, all the slices of meat will be beaten. Beat with the thick part of the eggplant chopping knife. The meat will beat but not much. They will be left a little thicker so as not to lose the juice from the meat.

All the beaten pieces of meat will be placed on a plate. In a disease will put white flour. In another disease the breadcrumbs will be put. In another disease, eggs will be placed together with the ingredients. Beat eggs well until a thick paste is made.

First, the schnitzel is passed through the white flour very well. After that, the snail will go through the disease with the egg and the ingredient. Finally, the schnitzel will be passed through breadcrumbs and placed on a plate.

After finishing all the snacks to be made, we place them on a plate. Heat the oil in the pan. After the oil is already hot, put the snails in the pan. The snails will be on one side for about 3 minutes and then they will be turned. They will stay on the other side for about 3 minutes.

When the snails are already fried, they will be placed on a plate. To drain the oil from the slices on the plate we will place a paper towel.

After they have finished frying, the snails can be served with bread. They can also be served with either a mashed potato or natural potatoes. They can also be served with a simple salad.