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Greek soup with turkey neck

Greek soup with turkey neck

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First I sliced ​​the turkey neck, washed it and boiled it in water with a little salt. We take care to take the foam formed, to make sure that no impurities remain in the juice, we strained it after the meat boiled. Well, after straining the juice, we put the pieces of meat back and let it a boiling pot, two. While the meat was boiling, I prepared the vegetables, cleaned and cut them, then added them to the juice, added the rice and let it boil until the rice blossomed, meaning it is cooked. I adjusted the salt and put out the fire.

In a plate I broke an egg, I added the lemon juice and sour cream, I mixed the composition well and then I took the juice from the pot with the polish and I diluted the composition, taking care to mix well.

Take the plate and pour the mixture into the pot with the soup, stirring in the whole pot. At the end I sprinkled celery leaves and larch.

Recipe Traian Galleguillos: Greek style honey soup

Lamb meat (usually the head, pieces of the neck and ribs) is washed, cleaned of skins, boiled in salted water and frothed as needed. Finely chop the onion and fry in a little oil, add the grated soup vegetable, fry together and add to the soup when the meat is half cooked. Boil for about 30 minutes.

Add the separately boiled rice (in a saucepan, add 2 parts water to one part of the rice and boil quickly) and sour cream mixed with flour and egg yolks and thinned with a little water. Add the soup with lemon juice, adjust the salt taste once more and cook for a few more minutes. At the end, add the finely chopped green larch and parsley.

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Sweet chicken back soup

In Romania, a word is circulating & # 8211 if at lunch you didn't put something warm in your stomach, it's as if you didn't eat that day.

Those who do physical work, most of the time, in the morning before leaving for work, also serve a hot soup, a habit that is repeated in the evening, most of the time, to prepare the refreshment of the forces since that day.

A little advertising doesn't hurt! Related to the health of the happy gourmet, after an appetizer as simple as possible, of & # 8220accomodation & # 8221 (word comes), the hot, even hot juice, at the beginning of the rich meal, suits the stomach, preparing it, greasing it, for the way two which is usually much more consistent.

About simandicosi, sophistication and culinary imaginations, but also about serious teachings, from old people! Whenever I write a soup or soup recipe, I can't help but remember some presenters on various shows (great chefs, in my opinion, only well paid by the show's sponsor, in my opinion) who promote the use of lean meat for such preparations. Let's be serious, even those who say in front of the camera that the soup is made from lean meat, do not believe what I say. What soup can be made only from veal muscles (by the way it costs about 50 lei / Kg)? Bone meat is definitely the only one recommended for real soups and broths. To put only meat, without bone in the plate at the restaurant (to look good and thus justify the high price), is completely different. At home, how to remove bone from the head of the chest, pig or bones from the back of chicken? If among those at the table there are some who like to take the marrow out of the veal broth or from the pork chop, in order to fully feel its special flavor, if they simply want to suck the chicken bones, become so tender after boiling?

From our ancestors reading! Our elders were even more consistent, when they put in the pot to boil, the whole chicken, raised in the yard of the house, then cut and cleaned, with the fat of a palm around the tart. They gathered the excess fat and put it in a jar, with a little coarse salt, cold, in the load. Poultry fat, hardened, was later used to eat potatoes, shelled beans or peas, in the days when, although it was not fasting, they cooked without meat. The pilaf was not forgotten either, when the added bird fat swelled the rice, making it sticky and delicious.

What and how do we buy? We are certainly interested in the price of the food we buy. It is preferable to buy a whole chicken or a whole chicken, fresh bird, with visible fat, as high as possible, usually over 2 Kg. The rooster, longer in shape and with almost no fat, is to be avoided, being atos, with fairy meat. The hen is wider and fatter (yellow spots) under the skin, around the neck and around the tart. The meat should be white, not red or purple. The bird is cut: legs, chest, wings and & # 8220the rest & # 8221 (back, wing heads, neck, entrails & # 8211 if it had the bird bought, tart). And the claws cleaned of nails and skin can be boiled together with the others, having stingyness that gives the soup a taste. Buying the whole bird will cost less, and the preparations that can be made, varied.

Ingredients needed in the recipe. In my recipe today, it is aimed precisely at & # 8220the rest & # 8221 from a slaughtered chicken. Roots (carrot, parsley, celery, parsnip), leeks, onions, bell peppers, lard, coarse salt, green parsley, sour cream, hot peppers, horseradish are also used.

The roots are cut into cubes or slices or put on a large grater. Leeks, bell peppers and onions are cut into slices.

We can also use frozen vegetables, put in the freezer with tomatoes, bell peppers. Frozen vegetables are used as such, they are not allowed to thaw at room temperature. Frozen tomatoes are passed through a stream of warm water and peeled before being sliced.

& # 8220The rest & # 8221 of the sliced ​​chicken is scalded in boiled water for 2 minutes, then the water is thrown away or the formed foam is collected, without throwing away the water.

When the pieces for the soup are scalded, they are fried after scalding and draining in a sieve, in poultry lard together with the roots, onion and leek.

Tomatoes are cut into slices. Finely chop the parsley.

When the vegetables are cooked, add the sliced ​​tomatoes and cook together with the chicken pieces and vegetables.

When the tomatoes start to leave their juice, add to the pot, cold water, brought to a boil and boil the soup on the right heat, with the lid on the pot.

If the water with which the chicken pieces were scalded has not been thrown away, add all the vegetables to the soup and boil the soup over a suitable heat.

Sprinkle fresh, finely sliced ​​parsley in the soup. It is given in 2-3 boils.

Sweet chicken soup is served hot, with hot peppers and / or horseradish and / or sour cream.

A warm polenta cannot be missing from the table. True gourmets will be grateful.

Don't forget a glass of plum brandy.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Spending a lot to cook at home does not mean that your dishes will necessarily be tastier. Spending carefully, choosing & # 8220 raw material & # 8221, diversified and using birds / animals to cut yourself in your kitchen, dividing into packages for soups and stews, for steak, for food, you will surely get the money in the household and why not, your dishes will be among the most delicious.


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