I didn't know what name to give it, because it is a soup with everything, we prepare it the next day after slaughtering the pig, it is a very good soup !!!
- 400 gr meat with bone
- 500 gr homemade sausages (composition only, leftovers that are not stuffed in the mat)
- 1 or
- 100 gr pork brain
- 2 carrots
- 2 parsley roots
- 1 red bell pepper
- a piece of small celery
- 1 onion
- 1 small sauerkraut
- dies (sauerkraut juice, to taste)
- salt pepper
- parsley leaves
Preparation time: less than 90 minutes
RECIPE PREPARATION Soup after cutting the pork:
The meat with the bone is cut into pieces (preferably the muscle with the bone), and the composition of the sausages is mixed with the beaten egg and meatballs are formed. Bring the meat and meatballs to a boil and froth. The vegetables are cleaned, washed and cut into small cubes, the cabbage is finely chopped. Add the brain cleaned and washed and vegetables. Season with salt and pepper and bring to a boil.
After the meat is ready, add the meat to taste and add salt if necessary, and sprinkle with chopped green parsley. Serve with lots of sour cream, it is a consistent and very good soup !! The composition of sausages gives a special taste to the soup, so slightly garlicy :) That's all, I wish you great appetite !!!
You can use whatever vegetables you want, this soup varies from one piglet to another :)
Immediately after cutting the pork, for a few days it's crazy at home, as in any house in Transylvania: you eat pork alms, fresh sausage (if we save 2-3 threads from smokers), beetles, or blood sausages , drum and jumari, boiled bacon with paprika & # 8230 in other words, & # 8220porks & # 8221 (in the sense of pork products) that pump cholesterol but we can not hide from once a year. So, I'll show you how we make the scissors and what a family dinner looks like (which I try NOT to attend).
To make jumari you need bacon to melt, which you take from the pig slaughtered by you or from the butcher. The bacon should be a little fleshy, for the scallops to be better.
With a very sharp knife, remove the mouse from the bacon, then cut the pieces, about 2 & # 2152 cm and fry them in a large pot, stirring occasionally with a wooden spoon. Slowly fry the bacon, the scallops are left and in the end we get the 2 essential products on the table after cutting the pork & # 8230 scallops and lard.
The halves are strained and put in a bowl, on absorbent paper, and the juice that remains from them is poured into a saucepan or a jar and kept in a cool place to make lard. Around the holidays, lard is very useful for making tender doughs, for cookies, homemade biscuits or for steaks.
Along with the jumari, we also served the drum, along with the red onion, beaten in a towel, with salt and of course the tomatoes.
Christmas traditions in Oltenia. By Ignat, the pig is roasted over a straw fire, and the fluffy cake is made with effort
There is very little until Christmas arrives, and in every house it smells of celebration. The first tradition from which the Oltenians do not discount is Ignatul, the day when the households cut the pig and start preparing the holiday dishes, according to the popular tradition. In the villages of Oltenia, people still respect the ancestral customs and sacrifice the pig as it was once done, on a straw fire.
It all starts in the morning, when the pig is sacrificed to the crowing of the rooster, so that the whole day remains to prepare the meat delicacies. There are plenty of brandy cups to liven up the atmosphere. There are recipes and secrets from the elders, but which have not lost their charm in Oltenia. In nea Ion Trușcă's household from Melinești, the pig is slaughtered as the ancestors did. "We wake up with the night in our heads, to have time for everything we need. There is a lot of work to cut the pig, we do not sacrifice one, we also go to the neighbors and help each other. We do as we learned from our parents, from our ancestors ", he said. After it is cut, the pork is roasted, only with wheat straw, this is the secret for the mouse to be tasty. There is also a tradition after the pig is well roasted, namely, the one who sacrifices it is not allowed to incense it, instead he can make the sign of the cross, as a respect for tradition. Only women are the ones who can incense the pig, as a sign of thanks to God that they have received fruits, that they are healthy and that they can also raise pigs in the household every year. Put a little salt on the sign of the cross made on the neck of the pig and they can get to work.
After the pig has been slaughtered, the housewives begin to prepare the pig's alms, as well as the preparations for the holidays. For example, sausages use all the meat on the ribs, and fat and meat, when the pork is unwrapped on the belly, it is also collected from there and if you want leaner sausages, it is also taken from the pork leg. The recipe is traditionally Oltenian and in addition to meat, housewives add salt, garlic, pepper and paprika. Thus, on the Christmas table there will be caltabos, sausages, jumari and many other delicacies prepared from pigs cut by Ignat.
Pork cutting is just one of the traditions. Oltenia abounds in habits in December, the last month of the year, and most of them are related to attracting well-being in the household. There is no Christmas without fluffy cakes full of nuts or shit. Every year, the housewives from Giurgița make a traditional fluffy cake, according to a recipe inherited from the family or taken over. A great cake dough is made with 10 yolks, a lot of sugar and butter from which come out two very fluffy and tasty babani cakes. "There are also superstitions about kneading cakes. Many housewives are scared of the traditional cake recipes that involve long kneading and many secrets of the cake. It is said that you do not have to talk loudly next to the cake or not to trot, in order for the dough to grow nicely.
A cake is made from a leavened dough enriched with sugar, milk, fat and flavors. The fluffy walnut cake recipe is to the taste of those who appreciate sweet cake. The butter and the 10 yolks make the dough extremely tasty and aromatic, this is the secret! ”, Emilia Angheluț from Giurgița told us.
If the meal is ready, let the carolers come. In the villages of Oltenia, on the evening of Eve, in order to attract the well-being of the household, the animal shelters are greased, and the cattle are put between the horns of the garlic puppies. There is also the belief that on Christmas morning it is good for family members to wash their face with running water, in which a silver coin is placed, to be protected from disease all year round. How many huts, so many customs, but tradition remains tradition! The Ziarul Agricol team wishes you a happy holiday and a Merry Christmas!
Sour Cabbage Soup
Sour Cabbage Soup Grandma always prepared it, especially when cutting pork, and we often prepare it in the cold season until we have sour cabbage in the barrel.
The first meat taken by the butler (the butcher-person who cut the pig) was given to the housewife to prepare this soup. Even if you don't have it at hand sour cabbage small is no problem you can chop the head of sauerkraut. You'll get a soup like you've never eaten before Sour Cabbage Soup it is cooked as I said when cutting the pork in the parts of Salaj, for me in Bihor instead we cook it at the pig's alms The bull (toros recipe is prepared in the recipe with wild boar meat but if you use pork it is fine) which is also prepared with small sour cabbage and the first meat taken from pork. I like to cook with sour cabbage and Duck on cabbage , whether it's the wild duck or the domestic one, it doesn't matter & # 8230 The end result is important.
Sour Cabbage Soup Ingredient :
4 l apa
500 ml of cabbage dies
500 g small sour cabbage
300 g fresh pork ribs (can be another kind of meat)
200 g smoked sausages
1 large onion
2 cloves garlic
1 bay leaf
1 small sprig of thyme
100 ml oil
3 teaspoons paprika
1 teaspoon grated cumin
2 tablespoons flour
Preparation of Sour Cabbage Soup :
In 4 l of water with 500 ml die, boil the ribs cut into pieces suitable with 1 teaspoon of salt and bay leaf. When the meat is more than half cooked, add the sliced sausages. Small sour cabbage (if you don't have small sour cabbage you can cut a small head) wash in cold water, squeeze and put it to boil.
Peel the carrots, parsley and cut into cubes. Peel an onion and chop finely. Heat the oil and sauté the carrots and chopped parsley until soft and then add the finely chopped onion and crushed garlic. Put the vegetables in the pot in which the meat and cabbage are boiling. Let it boil until all the ingredients are cooked. At the end we heat 50 ml of oil on which we take 2 tablespoons of flour, we put the paprika and the ground cumin and we pour little by little from the soup.
We pour the obtained composition back into soup season with salt, take out the bay leaf and put a small sprig of thyme and let it boil for another 2-3 minutes. At the end, it is served hot with sour cream or without or with fresh hot peppers. Enjoy!
Five traditions related to Ignat
1. The blood of the animal, mixed with millet and left to dry, is good for children to smoke when they are scared or when they have colds.
2. After slaughtering the pig, the pig's head is first brought into the house, with the duck in front, so that the household can do well.
3. In some parts of the country it is customary for the owner of the house to take blood from the pig and draw a cross on the children's foreheads so that they can grow red and healthy.
4. Pig hair is kept and children are smoked with it when they are thought to be untidy. He also smokes cattle shelters to protect them from wildlife attack.
5. Various organs of the slaughtered pig are used as remedies in the treatment of human or animal diseases and in magical healing practices of diseases attributed to the evil eye, evil spirits.
Cumin soup, also called "poor man's glutton", is another one of the fondest memories of my childhood. It's a very simple soup, with ingredients that can't be cheaper and more accessible to anyone, but its rich and aromatic taste is reminiscent of Hungarian goulash. Grandma used to make me cumin soup during Lent, but not only then, because we liked it and we asked for it quite often. Apart from the surprisingly good taste, cumin soup still has some qualities, not to be neglected: it is prepared in less than half an hour and is very useful after a period of excess food, when we are bothered by the feeling of bloating.
Preparation time: 00:05 hours
Cooking time: 00:20 hours
Total Time: 00:25 hours
Number of servings: 4
Degree of difficulty: Easy
Chimen Soup Ingredient:
- 1 large onion (or 2 small ones)
- 1 carrot maricel (or 2 smaller ones)
- celery (root or celery) about 1 egg (or 1-2 stems)
- 1 clove of garlic
- 2 tablespoons oil
- 1 tablespoon flour
- 1 teaspoon smoked sweet paprika
- 1 tablespoon grated cumin seeds
- 4 tablespoons concentrated tomato broth
- 2 bay leaves
- green parsley
- salt and pepper
- croutons from bread cubes, flavored (or not) to taste
- optional: 1 red pepper baked, cleaned of seeds and skin and mashed a little dry chilli, crushed, if you like more spicy
Cumin Soup Preparation:
1. Because I noticed a great ferocity around the subject & # 8222chimen & # 8221 vs. & # 8222chimion & # 8221, because I deal with the kitchen, not the botany and because I read enough written comments with a tone of superiority that one would be the other and vice versa (too little they agreed which one and which one is different), I will show you what I used, according to the label on the package. Chimen, so :). I crushed half of the total amount of seeds in a mortar.
2. For croutons, I preferred (as always) to make them from homemade bread, which I cut into cubes, sprinkled with a drop of olive oil, sprinkled with salt and pepper , with thyme and parsley and I put it in the hot oven at 200 degrees for no more than 4-5 minutes, because it immediately takes on color.
3. For the soup itself: cut the vegetables into small cubes. I used red onions by chance, white onions work just as well.
4. Heat the oil in a saucepan and add the chopped onion and crushed garlic. Heat over medium heat until onion softens and becomes transparent.
5. Add the rest of the chopped vegetables and whole cumin seeds. Bake for another 2-3 minutes, stirring frequently.
6. Add flour and paprika and mix vigorously for 1 minute, until all vegetables are covered with a layer of flour. (Those who think that something will happen to the rantas, to wonder if the bechamel sauce has ever caused them anything. If not, this rantas will not cause them either: P).
7. Add 1.2 liters of hot water, stirring constantly.
8. My innovation to the inherited recipe, which, in my humble opinion, has a wonderful effect on the taste of the final dish, is to add 1 baked red pepper, made into a fine paste (passed through a sieve or in a blender). It gives the soup a great taste and sweetness.
9. Add the bay leaf, salt and pepper and cook the soup until the vegetables are soft (about 15 minutes). If you want a more spicy soup, you can now add a pinch of chopped chilli.
10. At the end, add the chopped green broth and parsley to taste and adjust the taste of salt and pepper. Serve hot soup with croutons.
Because the cumin soup recipe is a family heirloom, I organized a tailor-made & # 8221 staging: I used an old napron that was originally one of those famous Banat walls, embroidered by Danica, Vukomir's grandmother :) . These walls were decorated with familiar images, observed the cook who works hard in her kitchen another time. :)
The pork is washed and then passed through the mincer. Then mix with all the spices prepared in advance.
The intestines are cleaned of fat, if necessary, washed with water and vinegar, to eliminate the unpleasant odor, then stretched and blown through them. Place a head of the intestine on the funnel of the mincer, and the meat is put in the machine and then the sausages are filled.
Careful! Only put the sausage filling funnel on the mincer, not the cutting knives!
I wiped the pork bacon with the kitchen napkins, I cut it into cubes about 2-3 cm, not too big because I wanted them crispy and a slightly larger amount of lard. I also left the mouse, when they the food swells and is very delicious.
I put them in a stainless steel pot (a bigger kettle was good), I added water and salt and I put the pot on low heat.
I stirred often until the water started to boil and the fat started to leave. Then less often, anyway, the water will evaporate and more and more lard will be left.
When they were ready, brown and crispy, I took them out in a ceramic bowl, pressing them lightly to drain as much lard from them.
I strained the lard twice and put it in a large jar.
I sprinkled a little salt on them and, after they cooled completely, I moved them in a glass box and put them in the fridge, not before eating a few with fresh bread and red onions. Enjoy!
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The holidays are coming! Slaughtering and preparing the Ignat pig
Near Christmas, Romanians are preparing to slaughter pigs, a tradition enjoyed by a large part of the population. In support of them, we present some tips that will be useful to Ignat.
How do I choose the Christmas pig?
& # 8211 First of all, the pig must not be old and not exceed the weight of 100-120 kg all that is over this weight constitutes bacon. From a 100 kg pig, 65-70 kg of meat and only 30-35 kg of bacon are obtained.
& # 8211 if you buy it in communal or village fairs, make sure that the seller has a veterinary approval, or if he has not and yet you bought the pig, after slaughter take the meat for analysis (it is free).
& # 8211 If you take the pig directly from the breeder's home, be careful where it was raised and under what conditions. Do not expect the moon to be clean in pigs… are just pigs do not forget, but we can realize a neat household. It is not recommended to buy pigs that are left free to graze or in the field, they can have a lot of diseases and it is not possible to control what they eat.
Preparation for cutting the pig
& # 8211 Before cutting, ready-made dishes, a suitable table or board, well-sharpened knives, meat grinder with small and large sieve, butcher (grinder), pepper grinder, sausage grater, garlic grinder etc., spices to be added to taste, garlic, pepper, bay leaves, salt, vinegar, thyme, red pepper (paprika), coriander, cilantro, etc.
& # 8211 when we have them all at hand and the day for slaughter has been set, then, before the slaughter of the pig, he should not be given any food, but only lukewarm drinking water, to clean his stomach and stomachs of debris. of food.
& # 8211 Pork cutting must be done by someone who knows how. This is usually done by the professional butcher. He must start doing this at dawn, so that by sunset all operations (cutting, slicing, cooking, etc.) will be carried out in the best conditions.
& # 8211 after the slaughter, the slaughtered pig must be immediately hung from its hind legs and care must be taken that all the blood drains into a clean vessel and a spoonful of salt is immediately added to it, after which it is mixed and kept in -a cool room until use. Then, if possible, the pig will be scalded and roasted.
If we want to scald it, we need a lot of hot water for it. Scalding should be performed as soon as possible and the hair should be scraped against its inclination on the body. Preferably the pork can be roasted and then scalded in which case the skin becomes softer and has a pleasant smell. The hair should be scraped with the back of the knife and very quickly.
& # 8211 the pig's belly is split from top to bottom, the mats are removed, the iron (ball) is carefully removed and the mats and bladder are placed separately in cold water. The spleen should not be put in water, as it blackens. The liver, lungs, heart and tongue should be washed immediately and set aside. After that, if there are any traces of blood left, they should be washed and the meat wiped well on the spot. The head is cut off from the body, and the body is cut in half along the spinal cord, then the bacon is removed, and the legs are cut so that the hams on the back and front are oval and undivided. From the belly are cut narrow strips of bacon with ribs (5-6 cm wide), which in length should not exceed 25-30 cm. For smoking, the bacon is also cut into strips of the same width (5-6 cm). Various dishes can be prepared from fresh muscle or it can be marinated or boiled.
& # 8211 small pieces of meat are used for sausages. To obtain a larger amount of sausages, beef can also be added. The sausages must be made on the day the pig is slaughtered. The drum is prepared from the liver, heart, lungs and tongue and the mats are also filled with them (with pate and others).
The bacon is rubbed with salt, the hams are marinated, and the legs and head are kept in a cool room to be used to prepare the meatballs (colds).
The meat, still warm, is rubbed with sugar and crushed garlic, which gives it tenderness and flavor. After it cools completely, it is rubbed with salt and all the other spices to taste. The mats and stomach should be cleaned immediately after main processing.
Washing the mats and stomach of the pig
The mats and stomach of the freshly cut pork are cleaned of all their contents (after the fat has been removed from the mats) and then turned upside down and washed several times in warm water, changing the water each time. Then turn them over again and scrape them lightly with the back of the knife, repeating the operation back and forth a few times, and at the end they are washed in water with vinegar, then shaken with water, rubbed with salt inside and out and leave for 29-30 minutes, then wash again in cold, clean water. After washing, the thick mats should be rubbed with finely chopped onion and salt and left for 1 hour, after which they are washed again in cold water and stored until use. If we want to keep the mats for a long time, then they must be taken out of the water, wiped, salted well (with a lot of salt) and put in jars.
Observation. If the mats have been thoroughly washed and cleaned, they will not have an unpleasant odor and the preparation in them will be of good quality. If there is a need to buy commercial mats that are salty or dry, they should be soaked well in water before use.
Slaughtering pigs in Banat
We woke up with the night in our heads, we got well into the "scandalous clothes", we got up our courage and went to my in-laws at Cena, where, in their hut, two well-fed pig specimens, at the ideal slaughter weight (110-120 kilos), they waited quietly without knowing that Ignatius had arrived! As if high heavenly officials were aware of our plans, it snowed & # 8211 which we didn't even hope for, so we had a slaughter of the pig (s) as in the past, with snow and boiled tuica:
Team: in-laws, husband, nose, mr. Feri senior, mr. Feri junior and the undersigned:
- 2/3 pork work (what falls into the trench)
- 1/3 beef
- garlic: 30 grams / kilogram of meat
- salt: 11 grams / kilogram of meat
- pepper: 10 grams / kilogram of meat
- optional: ground coriander: 1 tablespoon grated / 10 kilograms of meat
- red paprika, sweet: according to taste (how red do you appreciate sausages, taking into account that excess paprika gives a slightly sour taste)
- hot water & # 8211 enough to become malleable paste and knead easily
Of course, the process begins with grinding the meat, which is weighed, the spices are weighed, the salt is dissolved in hot water (the amount of salt can be adjusted to everyone's tastes) then add everything over the meat and knead for a long time, until well blended.
Then the composition is introduced in maÞthey well cleaned pork with the help of spriÞspecial. If you use meÞthey are preserved in salt, before using them soak them in warm water. The need for meat is about 1 m / kilogram of meat.
The sausages are not overfilled, in order to avoid their cracking, pairs are formed and they are hung on the rods prepared for this purpose, so that they swell and then go to smoke (we keep some of them raw, we freeze them, the fresh sausages have a wonderful taste and with a mashed potatoes next to them can be a delicious meal and quick to prepare).
The head, some bacon from the chin and the organs are boiled:
Then take them out, leave them to cool and grind or cut them into pieces suitable for each preparation: for the drum, tongue, kidneys, the heart is cut into slices, for the blood, the bacon from the chin is cut into cubes, for the caltabosi the rest of the stew is ground (everything deboned carefully):
In the preparation of these sausages, an important role is played by the concentrated soup in which the organs and the head have boiled, which will be pleasantly gelatinized once the preparation has cooled.
For bleeding, use the blood kept at slaughter, mixed with salt to avoid clotting, soft bacon cut into cubes, some chopped organs, meat and mice and a slightly larger amount of gelatinous soup.
We put the cliché and the ham (bacon and hams) in a pickle in a liquid brine, a supersaturated solution of coarse salt, which we enrich with peppercorns and bay leaves.
From the bacon on the belly we prepare a certain way that is not smoked, but is preserved only by salt. The fact that it has been pickled in liquid brine weakens and gives subtlety to the taste of this preparation, which, after being removed from the brine, is left to dry (hanging in a well ventilated place) then greased with paprika, pepper and a little garlic and that's it!
Of course, we also make bacon and smoked ham & # 8211 after removing it from the brine they will be blown away and then they will go to smoke.
The boiled brandy (brandy) that the team consumed & # 8222 the team & # 8221 directly contributed, of course, to the success of the action, maintaining high morale and work pleasure.
I come back, after half a year, to show you some of the results: