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Honey bags

Honey bags


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I know that lamb borscht is made with sour cream, but I like one with broth soups and less with white sauce dishes, so I make almost all soups with tomatoes.

  • Lamb meat: neck, tail, pieces of meat with bone, back muscles
  • 2-3 carrots
  • 2 bleaches
  • 1 small celery
  • 2 bunches of green onions
  • 1 link leustean
  • ½ kg bors
  • 3 l apa
  • tarragon
  • Tomato paste
  • Salt
  • 3 yolks
  • 200 gr sour cream

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Lamb bag:

Wash the meat, put it in cold water and let it boil on the fire for about 20 minutes, while it froths. Finely chop the onion and cook the white part, then add the carrot given through the small grater and after they have hardened, put them together with the other chopped vegetables in the soup. After 10 minutes, add the green onions. When the vegetables and meat are cooked, add the tomato paste dissolved in the soup juice and let it cook for another 10-15 minutes. Put the borscht boiled separately and mix the yolks with the sour cream. Gradually add the juice over the sour cream so that it reaches the same temperature and does not cut. Turn off the heat, put the sour cream in the pot, larch and tarragon and then cover.


Honey bags

  • lamb's head and bones
  • 250 gr vegetable soup (parsley, carrot, celery)
  • tarragon
  • lovage
  • 1 onion
  • 500 ml bag
  • 1 tablespoon rice
  • 100 ml sour cream
  • 1 yolk
  • 2 tablespoons oil
  • salt

From the lamb are used especially the bony parts: the head, the bones of the thighs, the chest, the neck. Put in a 5 liter pot with 2 liters of cold water and leave for 20 minutes for the taste of lamb to diffuse in the water, and the soup to come out tastier. Meanwhile, chop the onion and put it in oil, add the diced vegetables and, after 2 minutes, the bones and the meat, together with the water in which they sat and a teaspoon of salt.

Boil the lamb soup for 1 hour, over low heat, with the pot covered, add the rice and, after another 15 minutes, 500 ml of borscht. Bring to a boil, then taste the salt, turn off the heat and add the whipped cream with an egg yolk and chopped greens (tarragon and larch).


Honey bags

  • lamb's head and bones
  • 250 gr vegetable soup (parsley, carrot, celery)
  • tarragon
  • lovage
  • 1 onion
  • 500 ml bag
  • 1 tablespoon rice
  • 100 ml sour cream
  • 1 yolk
  • 2 tablespoons oil
  • salt

From the lamb are used especially the bony parts: the head, the bones of the thighs, the chest, the neck. Put in a 5 liter pot with 2 liters of cold water and leave for 20 minutes for the taste of lamb to diffuse in the water, and the soup to come out tastier. Meanwhile, chop the onion and put it in oil, add the diced vegetables and, after 2 minutes, the bones and the meat, together with the water in which they sat and a teaspoon of salt.

Boil the lamb soup for 1 hour, over low heat, with the pot covered, add the rice and, after another 15 minutes, 500 ml of borscht. Bring to a boil, then taste the salt, turn off the heat and add the whipped cream with an egg yolk and chopped greens (tarragon and larch).


Lamb borscht - Recipes

Preparation time: 2 h

Ingredient: 750 g lamb, 2 l water, 1 l borscht, 1 onion, 1 carrot, 1 parsley, 1 celery, 1 tablespoon rice, 1 teaspoon chopped larch, 1 egg, salt, sour cream.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Cut the meat into pieces, boil with water and froth. Add salt, carrot, celery, onion and parsley cut in four. Let it simmer, covered, until the meat is ready. Remove the pieces of meat over which the juice is strained. Add the washed rice, borscht and let it boil until the rice grows. Add the chopped larch. Beat with an egg or a few tablespoons of sour cream.



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eMag!


Honey bags

  • lamb's head and bones
  • 250 gr vegetable soup (parsley, carrot, celery)
  • tarragon
  • lovage
  • 1 onion
  • 500 ml bag
  • 1 tablespoon rice
  • 100 ml sour cream
  • 1 yolk
  • 2 tablespoons oil
  • salt

From the lamb are used especially the bony parts: the head, the bones of the thighs, the chest, the neck. Put in a 5 liter pot with 2 liters of cold water and leave for 20 minutes for the taste of lamb to diffuse in the water, and the soup to come out tastier. Meanwhile, chop the onion and put it in oil, add the diced vegetables and, after 2 minutes, the bones and the meat, together with the water in which they sat and a teaspoon of salt.

Boil the lamb soup for 1 hour, over low heat, with the pot covered, add the rice and, after another 15 minutes, 500 ml of borscht. Bring to a boil, then taste the salt, turn off the heat and add the whipped cream with an egg yolk and chopped greens (tarragon and larch).


Honey bags

  • lamb's head and bones
  • 250 gr vegetable soup (parsley, carrot, celery)
  • tarragon
  • lovage
  • 1 onion
  • 500 ml bag
  • 1 tablespoon rice
  • 100 ml sour cream
  • 1 yolk
  • 2 tablespoons oil
  • salt

From the lamb are used especially the bony parts: the head, the bones of the thighs, the chest, the neck. Put in a 5 liter pot with 2 liters of cold water and leave for 20 minutes for the taste of lamb to diffuse in the water, and the soup to come out tastier. Meanwhile, chop the onion and put it in oil, add the diced vegetables and, after 2 minutes, the bones and the meat, together with the water in which they sat and a teaspoon of salt.

Boil the lamb soup for 1 hour, over low heat, with the pot covered, add the rice and, after another 15 minutes, 500 ml of borscht. Bring to a boil, then taste the salt, turn off the heat and add the whipped cream with an egg yolk and chopped greens (tarragon and larch).


Lamb borscht with a lot of wolf and larch

Since the Easter holidays, my fellow culinary bloggers have rushed to publish various variants (what a great alliteration I found!) werewolf soups (You can find them here, here and here). Not even Antena3 could refrain, and said, in his characteristic style: “He ate werewolf soup, several days in a row. What happened in her body: & lt & ltI can't believe it! & Gt & gt ”(I don't give you the link, because I don't want to fool you). Wolf soup it is a long burden, only good to fill the days of Lent, until the Resurrection. You can find it here, if you want to reproduce it in 2018. Easter is over, the wolf is still on the stalls, and we still find some lamb meat at the households. That you just wouldn't have done it all over the steak or steak! There are parts of the lamb that do not go to the steak or to the steak, but it would go well with a lamb soup (or at a lamb borscht, as we would call it here, in Moldova): a few ribs, the meat from the neck, the tail, the falls from the lamb steak.

What do you need?

  • About 750 g of lamb, with bone: ribs, neck, tail, etc
  • Something rooty: a small celery (200 g), two parsley roots, two carrots, possibly a potato
  • A medium, red onion
  • 3 bundles of red wolf (must be red, otherwise the zama will not color)
  • 1 small box (70 & # 8211 80 g) of concentrated tomato paste (min. 26% su)
  • 250 - 350 mL borscht (to taste)
  • 200 - 400 mL fat cream (min. 30% fat) - according to preferences
  • 1 bunch of green parsley
  • 1 bunch of fresh and fragrant larch
  • Sea salt, black pepper (both freshly ground / ground) - to taste.

How do you proceed?

Take a large, roomy pot in which you cover the meat with water and bring it to a boil. Let it simmer for about an hour after boiling the water. Froth from time to time, so that the juice remains clear, without major impurities.

When the meat shows signs of detachment from the bone, strain the juice, without throwing the pieces of meat. Keep them, because you will need them.

In the strained lamb soup, boil the roots and onions, previously washed, cleaned and finely chopped. Let them boil for about half an hour. If necessary (and it is), add one more, two cups of boiling water.

During this time, wash, then drain and chop (separately, obviously): larch, parsley and loboda (not necessarily in this order).

Did the roots boil? (The fork test is eliminatory). If so, you can reintroduce the lamb into the pot, then add the chopped loboda and tomato paste. Bring to a boil until the juice is golden brown, then beat with borscht and cream.




Match the taste of salt and pepper.

If everything is to your taste, after the necessary boiling, take the pot off the heat, add the parsley and larch, cover with a lid the whole thing and leave it to rest until it reaches an edible temperature (soup / borscht, not the temperature ).


Lamb borscht with a lot of wolf and larch

Since the Easter holidays, my fellow culinary bloggers have rushed to publish various variants (what a great alliteration I found!) werewolf soups (You can find them here, here and here). Not even Antena3 could refrain, and said, in his characteristic style: “He ate werewolf soup, several days in a row. What happened in her body: "I can't believe it!" (I don't give you the link, because I don't want to fool you). Wolf soup it is a long burden, only good to fill the days of Lent, until the Resurrection. You can find it here, if you want to reproduce it in 2018. Easter is over, the wolf is still on the stalls, and we still find some lamb meat on the farms. That you just wouldn't have done it all over the steak or steak! There are parts of the lamb that do not go to the steak or to the steak, but it would go well with one lamb soup (or at a lamb borscht, as we would call it here, in Moldova): a few ribs, the meat from the neck, the tail, the falls from the lamb steak.

What do you need?

  • About 750 g of lamb, with bone: ribs, neck, tail, etc
  • Something rooty: a small celery (200 g), two parsley roots, two carrots, possibly a potato
  • A medium, red onion
  • 3 bundles of red wolf (must be red, otherwise the zama will not color)
  • 1 small box (70 & # 8211 80 g) of concentrated tomato paste (min. 26% su)
  • 250 - 350 mL borscht (to taste)
  • 200 - 400 mL fat cream (min. 30% fat) - according to preferences
  • 1 bunch of green parsley
  • 1 bunch of fresh and fragrant larch
  • Sea salt, black pepper (both freshly ground / ground) - to taste.

How do you proceed?

Take a large, roomy pot in which you cover the meat with water and bring it to a boil. Let it simmer for about an hour after boiling the water. Froth from time to time, so that the juice remains clear, without major impurities.

When the meat shows signs of detachment from the bone, strain the juice, without throwing the pieces of meat. Keep them, because you will need them.

In the strained lamb soup, boil the roots and onions, previously washed, cleaned and finely chopped. Let them boil for about half an hour. If necessary (and it is), add one more, two cups of boiling water.

During this time, wash, then drain and chop (separately, obviously): larch, parsley and loboda (not necessarily in this order).

Did the roots boil? (The fork test is eliminatory). If so, you can reintroduce the lamb into the pot, then add the chopped loboda and tomato paste. Bring to a boil until the juice is golden brown, then beat with borscht and cream.




Match the taste of salt and pepper.

If everything is to your taste, after the necessary boiling, take the pot off the heat, add the parsley and larch, cover with a lid the whole thing and leave it to rest until it reaches an edible temperature (soup / borscht, not the temperature ).


Traditional honey soup recipe

Holidays are among the few occasions when we return to traditions, through various customs and, of course, through food, an important part of any culture. An Easter meal should contain some traditional dishes, such as, for example, painted eggs, Easter, lamb steak, drob and lamb soup. Otherwise, you can adapt and try new recipes, but the ones mentioned earlier must be present to really get into the spirit of this holiday. Traditional lamb soup it must contain a lot of vegetables if you want it to be tasty and, optionally, you can add borscht in it at the end.

Ingredient:

- one kg of lamb (neck, leg, shoulder, etc.)

Method of preparation:

1. Leave the meat in a bowl of cold water for at least 30 minutes before cooking. Then turn the heat to low and let the water boil, adding a little salt to it. Let the meat boil for two hours, taking care to take with the foamer the impurities that rise to the surface. The meat must be tender and easily detached from the bone.

2. Remove the meat from the pot and remove it from the bone so that you get the small pieces. The meat juice must be strained and put in another pot to remove the remains of meat and bones.

3. Bring the juice back to the boil and this time add the vegetables, finely chopped or coarse, to taste. The onion must be cut in half and put as such in the soup. You can also now add the rice, previously washed in cold water, to remove the starch from it (so it does not become sticky).

4. Once the vegetables have boiled, you can put the meat back in the juice and season the soup to taste. It would be advisable to remove the onion, so that the soup does not taste unpleasant. Now it's time to add the borscht (boiled), if you want to make a sour soup. Leave the juice on the fire for a few more minutes, while you beat the eggs and mix them with the cream. Then gradually add a pinch of soup to this mixture to temper it. When it reaches a temperature similar to that of the soup, add the egg mixture to it. At the end, add a handful of fresh parsley and a few sprigs of larch.

Bridge: if you have made a pickle, you can add to the soup, when it boils, the stew from the lamb organs, which will give a special flavor to the dish!

Traditional lamb soup it is a real culinary delight, so prepare it for Easter this year too!


Useful: Lamb soup. Three recipes for lamb soup for Easter

2 l water,
1 l borscht,
1 kg of lamb,
1 carrot,
1 parsley,
1 onion,
greenery, green onion tails,
salt,
3 tablespoons rice,
1 yolk,
2 tablespoons sour cream.

Lamb soup & ndash preparation

Boil in the water with salt the head and pieces of lamb. After boiling, take the foam and add: a carrot, a parsley and a small onion, finely chopped. When cooked, pour the boiled borsch separately and strained, and add a parsley leaf, finely chopped green onion tails and 2 & mdash 3 tablespoons of pickled and washed rice. Bring the rice to a boil, taste sour and straighten in a bowl with a yolk and two tablespoons of sour cream. Instead of rice, you can put dumplings prepared as follows: rub a tablespoon of butter or lard with an egg, well, until it becomes like a cream. Add salt and add flour until the composition becomes like a thick cream. Take a teaspoon and let the dumplings in the soup, when it boils. Boil for a quarter of an hour.

Source: Lamb Soup Recipe - Grandma's Recipes

Lamb soup - recipe from Transylvania

800 g lamb meat (neck, tail, lamb rib)
4 carrots,
2 parsley roots,
1 medium-sized celery,
1 bunch of green onions,
500 g cream,
4 egg yolks,
salt,
fresh tarragon leaves
2 good sorrel hands,
2 large garters of butter to harden the vegetables
1 lemon,
100 g of rice.

Lamb soup - how to prepare

Put the pieces of lamb to boil in 6 l of cold water with 1 tablespoon of salt, over low heat and meanwhile froth after it has boiled. Carrots, parsley, celery (cleaned and washed) cut into slices and fry in 2 tablespoons butter and 1 tablespoon hot oil. To the hardened vegetables, add the sliced ​​green onions to soften them a bit (about 2-3 minutes).

When the lamb is more than half cooked, add the hardened vegetables and 100 g of rice, letting it continue to simmer. Mix the egg yolks with the cream in the meantime, chop the tarragon, cut the sorrel leaves into strips.

If the lamb, vegetables and rice are cooked, add the sorrel leaves, lemon juice and let it boil for about 2 minutes since the soup boils again. To the yolks mixed with cream, gradually add the hot soup to bring the mayonnaise to the same temperature as the lamb soup, then pour it into the pot, add the chopped tarragon, letting it boil. Season with salt if needed and we can serve.

Source: Lamb soup recipe www.bucatareselevesele.ro

Lamb soup - Radu Anton Roman's recipe

neck, tail, go and pieces of meat with bone (anything except the back muscles, the flesh of the thighs and entrails, which go directly into the steak or drob)
2-3 carrots
1-2 parsnips
1 small celery
2 onions (or 3 bunches of green onions)
100 gr rice 200 ml cream
2 eggs
2 bunches of greens (larch, tarragon)
2 green links (stevia, loboda, untisor, macris, leurda)
20 peppercorns
1 l bag (possibly 100 ml vinegar)
3 liters of water

Lamb soup - how to prepare

Cut the neck and the rest of the lamb into pieces suitable for the polish. Finely chop the vegetables (carrots, parsnips, celery and onions).

Put the onion and vegetables to boil in 3 liters of cold water with the lamb, pepper and a teaspoon of salt (to froth foam). It's frothing.

After an hour of simmering, add the washed rice and chopped greens. Bring the borscht to a boil, to give the damage to others. After another 20 minutes, add the borscht (about half a liter, normally 1 liter if you like more sour) and let it boil for a few more minutes. Boil is allowed to decrease a liter, but no more that it thickens too much. If it has dropped too much, it fills up.

Remove from the heat and season with beaten cream with eggs and a little juice from the soup, salt. Sprinkle with larch and green tarragon.


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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