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Biblica soup

Biblica soup


The cleaned, washed bird is put whole in the pot together with 1 onion, 1 carrot, zucchini, bell pepper, celery, celery leaves, 1 teaspoon of salt and left to boil slowly gathering the foam that forms, 30-40min; after this time, remove the bird to a plate, strain the soup and set aside.

Put a smaller pot on the fire together with the soup and when it starts to boil, add the finely chopped onion, the grated carrot, the box of tomatoes, the potatoes cut into quarters or cubes, cover and let it boil for 20 minutes; this time add the biblica cutlery (chest and thighs set aside), when it starts to boil add the separately boiled borscht, the noodles prepared in advance from beaten egg with a pinch of salt and mixed with flour. it suits the taste and when the noodles have risen to the surface, a sign that they are cooked, add the larch, stop the fire and serve.



Method of preparation

Wash all the vegetables well and let them drain.

Finely chop the carrot, pasta, leeks, celery and green onions and place them in the cooking pot with the oil and butter, letting them harden a little until they have all softened and become a little shiny. Separately heat the water and dissolve the salt, sugar and possibly a concentrated cube of vegetables.

When the vegetables have hardened, pour hot water over them, add the plant spices, mix them and let them boil over medium heat, covered with a lid, for about 30-40 minutes. Meanwhile, wash the rice with 2-3 drops of water and leave it to soak in a bowl, clean with enough water to cover it.

Peel a squash, grate it and cut it into small (not very small) cubes.

Add the goulash over the composition of the pot and let it boil for another 10 minutes, then add the rice and do the same.

Turn off the heat and let the pot sit with the lid on for about 15 minutes.

Beat the yolks of the 2 eggs with 2 tablespoons of water, add the sweet milk and mix well. Take with the polish of the hot juice from the pot and pour over the eggs, mix and then pour the whole composition over the soup in the pot, mixing well. It can be served immediately.

It is very good and nutritious.

The total cost of the preparation amounts to approximately 24 lei, ie 24/8 servings = 3 lei / serving.


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Ingredient:

25 small bell peppers

For the filling:

1kg minced pork
8 tablespoons rice
1 or
Salt, pepper to taste

For the soup:
3 l apa
4 tablespoons oil
2 tablespoons flour
1/2 l broth
Finely chopped green parsley

Method of preparation:
Put the minced meat in a bowl, add over the rice, egg, season with salt and pepper to taste and mix all the ingredients until you get a homogeneous mixture.




Wash the peppers and remove the stalks and seeds.

We fill the peppers with the filling prepared before.


In a pot, put 4 tablespoons of hot oil. Add 2 tablespoons of flour and leave it to brown a little, stirring constantly and taking care not to burn, add 1/2 l of broth and 3 l of water.

Add the stuffed peppers to the soup one by one and let it cook over low, then medium heat, until it boils.

When we take the soup off the heat, add the chopped parsley. We can also serve soup with sour cream.



Peasant chicken soup is one of the tastiest and most colorful of chicken and vegetable soups.

It seems to me to be the best chicken soup.

It is easy to make, it is strong, economical, any beginner in the kitchen can do it. The recipe is simple and can be adapted to taste and what you have in the house through the refrigerator / pantry.

Country chicken soup with vegetables, sour with borscht in this case, is refreshing in summer and warms the souls on cool days.

I prepared this soup the way my aunt used to, when I was spending my holidays in the country. The vegetables in the garden tasted extraordinarily good. The chicken was from the yard, raised by his aunt. He was afraid to cut the chicks that my brother and I were attached to. They also had names.

But if they had to be sacrificed, he would fool us that the ferret had come (but there was not even a trace of blood or flakes in the yard) or said that they flew over the fence, that he forgot to cut the flakes from their wings.

Peasant chicken soup is very good. I like the multitude of colors brought by vegetables, the sour taste, the aroma given by Leusean.

I can't imagine summer without this soup. Because now I don't have vegetables from my garden, but I buy them fresh from the market, from a very nice lady who always chooses everything that is best and fresh for me.

More recipes with chicken can be found in this link.

This soup is sour with borscht, but I also use sauerkraut juice, lemon juice, simple corcoduse or corcoduse cream.

If you want to prepare one of the best chicken soups, I invite you to try the recipe below.

Here is the list of ingredients and how to prepare chicken peasant soup.

INGREDIENT:

1 medium chicken & # 8211 we use the whole chicken

1 medium onion
2-3 carrots
1 parsley root
1/2 celery
1 bell pepper
1 mana beans beans
2-3 tablespoons peas
4 tomatoes
2 potatoes cut into large cubes
1 cana bors
2 crengute leustean
To be served:
green parsley
sour cream & # 8211 optional

We cleaned and washed the chicken. We cut it into pieces and boil it in a pot with cold water and a little salt. Let it boil over low heat until suitable, taking the foam as many times as needed. Finely chop a finely chopped onion. We cut the julienned vegetables or cubes into them together with the onion.

When the meat is almost cooked, take it out and break the strips from the chicken breast, then return the meat to the pot, put the hardened vegetables, peas and green beans cut into pieces and potatoes. The borscht boiled separately in a few boils, we pour it into the pot. Let the soup boil for a few minutes, then put the scalded and peeled tomatoes, then cut into cubes.

When all the vegetables and meat are cooked, add salt and larch leaves (if it can be tied in a bouquet, to be removed if there are people who do not like greens on the plate)), let it boil for another 4-5 minutes, then cook .

Serve hot with sprinkled green parsley. If you like it with smanntana you can add 1 tablespoon.


Tripe soup

Put 4.5 liters of water to boil in a large pot. When the water boils, put the beef bones. Froth the soup 3-4 times.

Reduce heat and simmer for at least an hour.

Wash the vegetables well and clean them. Add to soup, cut into quarters. Boil with the bones.

Add the beef belly, finely chopped, after it has been thawed beforehand. Being pre-cooked, it should not be put on from the beginning, along with the bones.

Sprinkle bay leaves and a few peppercorns.

Let it boil, still on low heat, for another 50-60 minutes or until the beef belly is well cooked.

Turn off the heat and remove the beef bones.

With a strainer, remove the beef belly and boiled vegetables.

The remaining juice is passed twice through a sieve.

Choose from the vegetables finely chopped belly and put back in the soup.

Peel the meat, cut it into cubes and add it to the soup.

The boiled vegetables are passed in a blender, and the puree obtained is put back in the soup.

The soup is boiled again until it boils. Peel the garlic and grind it well in a mortar. Pour over it hot polenta with hot juice. Add the sauce to the soup (it can be sifted beforehand).

Mix the 4 eggs with the cream in a bowl. Put over a little hot juice and mix so as not to form lumps. Add a small pinch of hot liquid at a time, until the bowl is hot. At the end, the mixture is poured into the soup pot, during which time it is quickly mixed with the polish.


Biblica stuffed in the oven

Biblica stuffed in the oven

Biblica stuffed in the oven

Ingredient:

Filling ingredient:

  • 1 biblical 1.2 kg
  • 300 g minced veal / chicken
  • the internal organs of the bible
  • 20 g smoked bacon
  • 1 or medium
  • 2 tablespoons sour cream for cooking
  • 2 sage leaves
  • 1/2 teaspoon chopped rosemary
  • salt
  • pepper

Ingredients for spreading:

  • 40 g butter
  • 6 g grated black truffle
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Garnish ingredient:

  • 1 large red apple
  • 4-5 small red potatoes
  • 4-5 small carrots
  • 2 tablespoons peanut oil
  • 100 ml of concentrated vegetable soup
  • 3 cloves of garlic
  • 1 teaspoon peppercorns
  • salt
  • 1 small sprig of rosemary

Method of preparation

If the biblica still has traces of feathers, we quickly pass it through the flame, then remove them carefully.
Remove the claws, the neck, the tip of the wings and clean the tart.
We extract the internal organs, carefully remove the iron bag, cut the heart in half and clean the pipette. Wash the organs well and dab them with absorbent kitchen paper.
Put the minced meat in the robot, add the cleaned organs, bacon, sage and rosemary, egg, sour cream, salt and pepper.
Mix in short portions until the composition is homogeneous.
We fill the bibilica with the filling obtained, then we sewed it so that the filling does not come out during baking.
For the flavored butter with which we will grease the bibilica: we mix the soft butter with the grated truffle on a small grater, salt and pepper to taste.
Grease the bible under the skin and on top of it, carefully, with this flavored butter.
If we don't have truffles available, we mix the butter with salt, pepper and a quarter teaspoon of finely chopped fresh sage.
We shape the peanut and biblical oil, the whole garlic cloves, uncleaned but well washed, the peppercorns, the rosemary sprig and the vegetable soup.
Cover the form with aluminum foil and put it in the preheated oven at 200 & degC, for 1 hour, then remove the aluminum foil, add the peeled carrots and cut lengthwise into 4, the cleaned and sliced ​​apple and the potatoes cut into four. Bake for another 30 minutes, taking care to sprinkle it with the sauce formed in the form, every 5 minutes.
Good appetite!


Bean soup with rosemary and smoked meat

Choose the beans, wash them in a few cold waters and soak them the night before cooking.

The next day, the beans drain well of the water in which they were soaked and rinse under running cold water. Put the beans in a pot, cover with cold water and put on the fire. Bring to the boil and immediately drain the water in which it was scalded, rinsing well with cold water. The scalded beans are placed in a pot together with the smoke and bay leaves, covered with plenty of cold water and put on the fire.

Gather the foam that forms on the surface.

Wash, clean and chop all the vegetables.

After the smoked meat and beans have been cooked together for 1 hour, add the diced vegetables, together with the rosemary and thyme tied in a bunch, to remove them more easily at the end. As the water evaporates, top up with warm water.

Add the broth and crushed garlic and simmer for another 4-5 minutes.

When the smoked meat is cooked, it is deboned, cut into cubes or strips.

At the end, straighten the taste of the salt soup and add a lot of ground pepper and vinegar or borscht to taste. Sprinkle with chopped green rosemary and cover with a lid for a few minutes.


Macris soup

/> Again I have a little joy: Grandma will stay with us for a week and the first thing we did together was to cook. Today I made sorrel soup, a recipe we usually make for Easter, with lamb, but this time I changed a little and made it with chicken. It is a naturally sour soup, from macris, but if you want you can sour it even more, using a little lemon juice. Recipe, I say:

Ingredient:
& # 8211 3-4 grits of sorrel (approx. 300 gr)
& # 8211 a cup of rice
& # 8211 3 eggs
& # 8211 2 chicken legs
& # 8211 salt and lemon juice to taste

First I scalded the sorrel and I kept about a cup of water in which it boiled, because it is sour. I then boiled the chicken legs in salted water and frothed from time to time. The meat was boiled, I took the thighs out of the soup and cut them into pieces. I put them back in the soup, I put the sorrel and the rice and I let them boil until the rice was cooked. Then I separated the eggs. I slowly put the egg whites in the boiling soup, and I made egg flakes with a fork. I beat the yolks with 2-3 tablespoons of cold water, until a thin paste was made, which I added to the last boil. I pulled the pot off the fire and covered it. My soup was quite sour, so I didn't add lemon juice.

Even Luca ate, although to me it seemed a bit sour for him, but the babies' tastes are not discussed. Good luck, good soup we ate!


  1. If you know you're going to prepare lentil soup it is good to put the lentils the night before in a bowl of cold water. The next day you drain it!
  2. Finely chop the onion, grate the carrots and parsley and cut the potatoes into cubes. In a saucepan, heat the oil and cook the onion, carrot and parsley root. Put 3 l of water and lentils. Let them boil for about 30 minutes and then add the potatoes.
  3. Leave the soup on medium heat until the potatoes are cooked. Now add the sliced ​​garlic and broth. Leave for about 10 minutes on the fire and after seasoning: thyme, salt and pepper, to taste. At the end add fresh parsley!

It's not hard at all to cook lentil soup. Think of it as very healthy and full of taste. More, lentil soup it can also be an ideal choice for those who are vegetarians or fasting!


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