Traditional recipes

Chicken soup with collars

Chicken soup with collars

I think this soup wanted to be too good for me, too much like in the country. My mother-in-law sent me a chicken. I muttered in my mind that I had to start epilating again: D. I had a little patience and the result was surprising.

  • 1 kg of chicken cutlery raised in the yard
  • 2 carrots
  • 2 gulii
  • 2 new small potatoes
  • 2 old potatoes
  • 1 red kapia pepper
  • 1/2 orange pepper
  • 50 ml oil
  • 2 green marar threads
  • 1 link green parsley
  • 1 can of sour cream
  • lemon juice
  • salt
  • pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken soup with collars:


  1. Well-cleaned and washed chicken cutlery is boiled in salted water.

  2. The vegetables are cleaned, washed and diced.

  3. First add the onion and carrot, mix and then the peppers.

  4. Pour over the vegetables the hot juice in which the meat is boiling.

  5. Boil for 10 minutes. Put the dill in the pot.

  6. Check that the meat and carrot are penetrated.

  7. Add the potatoes and kale.

  8. Boil slowly and after 10-15 minutes check the consistency of the vegetables again.

  9. Dilute the cream with the hot juice and add it to the soup.

  10. Season the soup with salt, pepper and lemon juice.

  11. You can serve the meat separately. My grandfather served it before the soup. Or you can simply prepare bread and you automatically have a second course.

  12. Serve the soup with chopped green parsley

Tips sites

1

You can serve the meat separately. My grandfather served it before the soup. Or you can simply prepare bread and you automatically have a second course.

2

Initially I only put 2 new potatoes. Two old men were lost in the kitchen. I was delighted by the diversity of the yellow-white color on the plate.


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Country chicken soup with quick homemade noodles

Let it boil for 30-40 minutes in the pressure cooker, then add the diced vegetables.



Beat the eggs with a little salt.


Add flour so as to obtain a cream-thick composition.


The composition is placed in a bag, which is drilled in one corner.


After cooking the vegetables, ie after about 15-20 minutes, add the peeled tomatoes


and pre-cooked borscht.


At the end, add the noodles from the bag.


Bring to the boil for 10 minutes, then remove from the heat and add the greens.


Chicken soup with collars - Recipes

It is easy to understand that the famous soup was "born" in Radauti, and the one who gave life to the tasty food is Mrs. Cornelia Dumitrescu, a master in culinary art at the "Nordic" Restaurant in Radauti. Mrs. Dumitrescu's passion for gastronomy was born in the family and continued during her professional training, among the original recipes of her reign being "shepherd's sausages", "mushroom roll", "national chop" and - of course - "Radauti soup".

The soup originally from Radauti, made (as a recipe) in 1979, can be described as tasty, light, nutritious.
Mrs. Cornelia Dumitrescu testified that the idea of ​​this preparation appeared as an alternative to belly soup, but to be easier for the consumer. The first option was with turkey meat, tasty and low in cholesterol, but later the turkey meat was replaced with chicken, because it is cheaper and easier to prepare when preparing large quantities of soup. Along with the meat, the original Radauti soup also contains carrots, celery and parsley roots, bell peppers, onions (possibly, for a richer taste, you can add 1-2 potatoes cut in half), the right being finally with mixed sour cream. with egg yolks, vinegar and garlic sauce. It is definitely served at the table with toast and hot peppers (pickled or not). The original recipe for Radauti soup (recipe unaltered in time by various occasional chefs), by Mrs. Cornelia Dumitrescu from Radauti, Bucovina, is described in this presentation, towards the end.

Home recipe - the secrets of Radauti soup: the meat is boiled before with all the vegetables and a little salt, until it can come off the strips (do not cut into cubes), just like the beef belly strips, adding back to the juice in which it boiled, the boiled vegetables are removed, leaving only the meat in the juice) the vegetables are not added later, neither chopped nor blended, just to keep both the consistency and the special taste of the soup you can use only boneless breast, without other parts of the chicken, because the taste and the final fat of the soup is due to the sour cream and yolks in the composition, the greens are not added at the end, because they would look too motley, and the taste of greens would not be felt anyway, being covered by that of vinegar and garlic. "cut" the soup, when we add the sour cream (minimum 25% fat) mixed with flour and yolks, we do not pour everything at once in the pot, but we first put, separately, two tablespoons of hot soup in the composition and mix, only then we turn everything over l in the pot.

  • Ingredients: 2 pieces boneless chicken breast, 2 carrots, 2 parsley roots, 1 parsnip root, 1 bell pepper, 1 medium onion (optional, for a richer taste you can add 2 small potatoes cut in half), 500 gr sour cream fat (minimum 25% fat), 3-4 egg yolks, 3 tablespoons flour, 3 tablespoons vinegar, 3-5 cloves garlic, salt and pepper to taste, boiling water.
  • Preparation: boil the chicken breast with a little salt and the vegetables cleaned and cut in half (only the onion is put whole) in about 3 or 4 liters of water, so that it is neither too diluted nor too concentrated the final soup, remove the foam , and after they have boiled well, remove the whole vegetables, and the meat comes off the bones in strips (the skin is thrown away), putting it back in the pot with the juice in which it boiled, without vegetables. After it boils a little, add the yolks mixed separately with white flour and sour cream (in order not to cut or cheese the soup, in the composition of sour cream / yolks / flour made separately in a deep plate, add two tablespoons of soup hot and, only after stirring a little, pour everything into the pot), then add vinegar and put the garlic cloves given through a fine grater. Let everything boil for about 5 minutes, over low heat, salt / pepper to taste, then remove from heat.
  • How to serve: Radauti soup is served hot, with toast and hot peppers.

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Chicken borscht with homemade noodles traditional Moldovan recipe

Chicken borscht with homemade noodles traditional Moldovan recipe. How to make homemade chicken borscht or chicken (juice) with noodles or egg scraps? Sour chicken soup with a little borscht. What vegetables and vegetables to put in the traditional poultry borscht? How are homemade noodles made? An authentic Moldovan recipe for homemade chicken borscht. How is borscht made?

This chicken noodle recipe with homemade noodles was sent to us by our dear friend Mya Benea from Galați. She prepared and photographed it, following the family's old borscht recipe, as her mother and grandmother do. It is basically a sour chicken soup (juice, zamă) with borscht at the end.

In Transylvania and Banat we make clear chicken soup with homemade noodles or fluffy semolina dumplings, uncooked & # 8211 see the recipe here. They are completely different dishes and that's why I thought I would show you how to make a chicken soup according to the Moldovan recipe.

Of course, the ingredients are very important, from poultry (poultry, country) to vegetables and homemade borscht. See here how it fills up homemade borscht from scratch or with hops.

This recipe is part of The collection of Romanian recipes - 100 years since the Great Unionsee here.

From the quantities below it results approx. 12 servings of chicken borscht with homemade noodles.


Chicken soup with homemade noodles

& Icirc & # 539i must:
1 g & # 259in & # 259 de & # 539ar & # 259
1 ro & # 537ie mare
1 carrot
3 green onion leaves
1/2 yellow bell pepper
1/2 capsicum
1 onion & # 259
1 tablespoon pasted
p & # 259trunjel verde
salt pepper
bor & # 537 for sour
& Icirc & # 539i must for t & # 259i & # 539ei:
1 egg, salt
f & # 259in & # 259 alb & # 259
Preg & # 259te & # 537ti t & # 259i & # 539eii a & # 537a:
Put the egg, a pinch of salt in a bowl and mix. Gradually add the flour until you get a homogeneous dough. Sprinkle lightly on the work table, spread the dough on a very thin sheet, then cut the dough so that it is as long as possible from the bottom. Squeeze it on the table and let it dry a little.
Preg & # 259te & # 537ti ciorba a & # 537a:
P & acircrle & # 537ti pu & # 539in g & # 259ina on flac & # 259ra stove, to clean better of down and other impurities. Wash it well, then portion it. Put a larger piece of meat in a larger pot, add cold water, cover the pot and put it on the fire. Take the foam with a spatula, so that it is necessary to boil the meat and it is quite well chopped. You can boil the chicken the night before, in the pressure cooker, for 40 minutes, from the moment it starts to boil.
Cure the two types of peppers and cut them into cubes. Peel an onion and grate it. Peel a squash, grate it and squeeze the juice. Cut the green onion leaves into rounds and peel them and cut them into suitable pieces. Try to make the meat with forks, because when you think it's cooked enough, add the peppers, onions and carrots. Let it boil for about 15 minutes, put the tomatoes, green onion leaves and 1/2 bunch of green chopped green parsley. Season with salt, pepper, and incorporate the pasta paste and boil until the vegetables are cut.
Separately, bring some borer to the boil, then pour over the soup, depending on how much you want it to be sour. When the soup is boiling again, sprinkle lightly on the tea, mix it so that it does not stick to each other and continue to cook the soup on the right heat, until it melts. I'm iron & # 539i.
Remove the soup from the heat and sprinkle chopped green parsley on top.

Preparation: 60 minutes Boiling: 60-80 minutes
Re & # 539et & # 259 by Roxana Ciobanu, F & # 259lticeni, Suceava County

Entering here, you will find a special article and a network of boron with g & # 539in & # 259in & # 259.


Chicken soup with homemade noodles

& Icirc & # 539i must:
1 g & # 259in & # 259 de & # 539ar & # 259
1 ro & # 537ie mare
1 carrot
3 green onion leaves
1/2 yellow bell pepper
1/2 capsicum
1 onion & # 259
1 tablespoon pasted
p & # 259trunjel verde
salt pepper
bor & # 537 for sour
& Icirc & # 539i must for t & # 259i & # 539ei:
1 egg, salt
f & # 259in & # 259 alb & # 259
Preg & # 259te & # 537ti t & # 259i & # 539eii a & # 537a:
Put the egg, a pinch of salt in a bowl and mix. Gradually add the flour until you get a homogeneous dough. Sprinkle lightly on the work table, spread the dough on a very thin sheet, then cut the dough so that it is as long as possible from the bottom. Squeeze it on the table and let it dry a little.
Preg & # 259te & # 537ti ciorba a & # 537a:
P & acircrle & # 537ti pu & # 539in g & # 259ina on flac & # 259ra stove, to clean better of down and other impurities. Wash it well, then portion it. Put a larger piece of meat in a larger pot, add cold water, cover the pot and put it on the fire. Take the foam with a spatula, so that it is necessary to boil the meat and it is quite well chopped. You can boil the chicken the night before, in the pressure cooker, for 40 minutes, from the moment it starts to boil.
Cure the two types of peppers and cut them into cubes. Peel an onion and grate it. Peel a squash, grate it and squeeze the juice. Cut the green onion leaves into rounds, and peel them and peel them and cut them into suitable pieces. Try to make the meat with forks, because when you think it's cooked enough, add the peppers, onions and carrots. Let it boil for about 15 minutes, put the tomatoes, green onion leaves and 1/2 bunch of green chopped green parsley. Season with salt, pepper, and incorporate the pasta paste and boil until the vegetables are cut.
Separately, bring some borer to the boil, then pour it over the soup, depending on how much you want it to be sour. When the soup is boiling again, sprinkle lightly on the tea, mix it so that it does not stick to each other and continue to cook the soup on the right heat, until it melts. I'm iron & # 539i.
Remove the soup from the heat and sprinkle chopped green parsley on top.

Preparation: 60 minutes Boiling: 60-80 minutes
Re & # 539et & # 259 by Roxana Ciobanu, F & # 259lticeni, Suceava County

Entering here, you will find a special article and a network of boron with g & # 539in & # 259in & # 259.


Chicken soup - good for the whole family

It is said that soup is better when using meat hen, especially the country one. Every time I went to the country, my grandmother would make me a very delicious soup and I didn't understand how it always turned out so good. If you want to prepare a chicken soup, follow the steps below and you will see the result.


Chicken soup with garlic and sour cream - filling and extremely tasty

  • Chicken soup with garlic and cream (Maria Matyiku / Epoch Times) Chicken soup with garlic and cream
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Onions, carrots, parsley and celery are washed, cleaned, then finely chopped. Cut the pepper into small cubes (Maria Matyiku / Epoch Times) Onions, carrots, parsley and celery are washed, cleaned, then finely chopped. Cut the pepper into small cubes
  • Add the vegetables to the pot. (Maria Matyiku / Epoch Times) Add the vegetables to the pot.
  • After the vegetables have boiled, add the washed rice (Maria Matyiku / Epoch Times) After the vegetables have boiled, add the washed rice
  • After they have boiled well, add the crushed garlic, salt, pepper and lemon juice to taste (Maria Matyiku / Epoch Times). After they have boiled well, add the crushed garlic, salt, pepper and lemon juice to taste.
  • Set the pot aside and then straighten the soup with the yolk mixed with yogurt or cream. (Maria Matyiku / Epoch Times) Put the pot aside and then straighten the soup with the yolk mixed with yogurt or cream.
  • Serve with hot peppers and warm bread or polenta and cream. (Maria Matyiku / Epoch Times) Serve with hot peppers and warm bread or polenta and cream.

Here is one of the classic traditional Romanian soups, very rich and filling that served at lunch can successfully replace the second course. In Transylvania it is also called aita soup. In Moldova, there is a similar variant of soup, called Rădăuţeană soup, in which rice is replaced with potatoes, and a tablespoon of flour is added to the training. Both options are extremely tasty. Drizzled with sour cream or yogurt and soured with lemon, borscht or vinegar, this chicken soup is served with hot peppers along with a piece of steaming bread or polenta.

Ingredient:

wings, paws, neck, back of a hen
2-3 carrots
1 parsley root
1/2 celery root
1/2 bell pepper
1 small onion
4-5 tablespoons of rice
the juice of a lemon

4-5 cloves of garlic
1 can of cream or yogurt
2 eggs
green parsley leaves
salt, pepper to taste

Method of preparation:

The chicken is cleaned and washed in cold water, then boiled in a pot with 3-4 l of hot water to which a tablespoon of salt was added. After it starts to boil, reduce the heat to low and simmer for about half an hour. With a fine spatula, remove the foam that forms.

Meanwhile, clean the vegetables: onions, carrots, parsley and celery are washed, cleaned, then finely chopped. Cut the peppers into small cubes, then add the vegetables to the pot.

After the vegetables have boiled a few times, add the washed rice.

After they have all boiled well, and the meat comes off the bone, add the crushed garlic, salt, pepper and lemon juice to taste.

Put the pot aside and then straighten the soup with the beaten egg yolks well with yogurt or cream. At the end, sprinkle the finely chopped green parsley on top.

Serve with hot peppers and / or garlic sauce. We wish you good luck!


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