Soup with pork bone and stuffed crayfish

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The "crayfish" are washed, put in a bowl with cold water and put on the fire until they boil 2-3 times.

Remove from the heat and leave to cool.

In a 4 l. Pot put 2 l. Water and put the pot on the fire.

Wash the bones and put them in the pot to boil.

Foam when necessary.

Onions, carrots, celery, parsnips and peppers are washed, cleaned and diced.

Put the vegetables in the pot in which the bones are boiling.

The "crabs" while soaking in the hot water softened slightly.

Remove the peppercorns and clean the seeds.

Mix the minced meat with the chopped onion, dill, thyme, pepper, washed rice, egg, salt, pepper.

Put meat in each "cancer" and put them in the soup.

From the remaining meat you can make a few meatballs, which you put in the pot with the bones and "crayfish".

When the meat is cooked, add the tomato juice.

Bring to the boil for 5 minutes, then add the cabbage juice and leave for another 7 minutes.

Extinguish the fire and put the finely chopped larch.

Transylvanian soups without meat

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Belly soup with beef broth and smoked meat

It is the second time in this life when I make belly soup, this time the belly soup with beef broth and smoked came out, much better than the first time.

I am already experienced and like anything you do several times, it always comes out better than the first time.

For this soup I was inspired by the blog Adi Hadean although as it was written there, the recipe is actually the merit of Mrs. Hadean and it seems to be very good (I don't eat, I just do it, so I don't know what it tastes like) , but I received a lot of praise for her.

1 bone with some meat from a smoked ham

1 medium celery in size

I also bought, as everyone probably does, the pre-cooked belly that I left to thaw in the evening and until the 2nd day in the morning.

The next day, I washed the thawed belly in some water, then I put a pot of water and a little salt on the fire and I scalded the belly there for about 10 minutes, then I took it out and set it aside.

In another large pot I put water, salt, beef broth and ciolan bone and let them boil for about 2 hours, then I added the cleaned and washed vegetables, as whole as they were and I let them boil until the vegetables were boiled.

I took the vegetables and meat out of the pot, the meat after it cooled down a bit, I cleaned it from the bones, I cut it into small strips and I added it back.

I put the carrots on the small grater, I crushed the garlic, I put them in a bowl, I added 2 tablespoons of olive oil over the carrots and garlic, I mixed well and I put this mixture in the pot and left to boil.

I added the belly to the pot and let it boil for about an hour.

I have not added the rest of the vegetables to the pot, but for those who want to, know that it is not forbidden.

After my soup boiled completely, I turned off the heat, put in a bowl 3 egg yolks, sour cream, mixed well and then added a little soup so that I gradually reach the temperature that was in the pot with the cream because the egg should not gather.

When I got a hot juice in the bowl, I added everything to the pot, stirring lightly.

I finally dressed the soup with donuts from donuts and a little salt and that was it.

Romanian traditions: Stuffed pumpkin soup

Choose the right zucchini, peel them, cut them in half, remove the core with a teaspoon and fill them with minced meat prepared as follows: the beef is passed through a mincer with a thick sieve together with the hardened onion.

This composition is mixed with half the amount of scalded rice, egg white and finely chopped greens and salt.
Then fill the zucchini and place in a saucepan.
Pour the bone juice and a little oil over them until they cover and boil.

The soup is prepared as follows: the bones are broken, washed, scalded and boiled in salted water.
When they boil, they froth.
To the bone juice, add the cleaned and finely chopped vegetables and onions, as well as the rest of the rice.
When ready, remove from the heat.

Mix the yolks, flour and yogurt (or sour cream) well, beat with a fork, thin with the soup and put in the pot with vegetables.
Then add finely chopped and chopped greens and lemon salt.

When serving, put a piece of stuffed and boiled zucchini on the plate, fill it with the prepared soup, and sprinkle finely chopped green parsley on top.

I conclude this series of six articles dedicated to the zams designed especially for the campaign.
Stuffed peppers and sarmale are consumed in all parts of the country. Both dishes have countless variations: we generically call stuffed peppers a lot of stuffed vegetables, just as sarmales have countless vegetable compositions and coatings. Both have fasting options, especially based on rice and mushrooms, but the list of ingredients used continues with an inexhaustible inventiveness.
In Oltenia there is crayfish soup, where crayfish are not really crayfish, not at all. This Oltenian invention is also called in the same way, as you will see, and the dough version was known as "the meat of the poor". But even the "poor man" made an ingenious up-grade and replaced the bean dough rubbed with garlic, just to upset those who say we have no gastronomy.

This soup is not on all roads or books, and if you look for it at Radu Anton Roman you can only find it in the edition "Recently revised and much added" (ed. Paideia) and only in its festive version, of conas or housekeepers with a helping hand when it comes to the satisfaction of the womb.
"Alas, how many more can I pass to the Oltenians through the head (that is, through the goiter!). Especially here, in the humid and hot south of the Danube, where peppers are made as donuts, donuts as melons, and melons as truck wheels! Here, in the traction of the tribes, the peppers are sometimes called capia, sometimes ciuşchi, sometimes crayfish, sometimes (Serbian and Turkish I don't know), in a cheerful polyglot and Balkan polynomial.
Friends, dear causes of hot plates, we will eat today, under the nozzles and willows of Oltenia fluvial and multicultural, an unseen soup of "crayfish" and Sunday (they and? You will mumble, the landscape is inviting, okay, but I seen and we willows, and crayfish, even Oltenia, with multicultural Oltenians with everything, it's Sunday, wow, we rest too, why did you wake us up for so much, what so much fuss for a pot of juice, and Roman makes crap out of these, with shells and cockroaches, to eat crayfish stew, if he feels like it, we are serious people, we have a job, we wake up early tomorrow morning !!).
But, dear friends and irritated customers, I will ask you not to hurry. A surprise follows. In fact, our food today, you will see, is not original through "crayfish". Orin is a completely different, absolutely irreverent violation of all culinary rules. Please fasten your seat belts, there is a paradoxical association between two, tasty, it is true, human creations, but obviously different, parallel and incompatible, like the army with the genetic code or sorcova with the theory of finite sets.
The madness begins when two dishes, a soup - belonging to the (generally fluid) kingdom called Felulîntâi - and stuffed stuffed peppers - crumbled (apparently) permanently, in the Feluldoi category - come together. Thus, all the customs are brutally disregarded, our culinary art acting, if not chaotically, then according to unknown laws, which are strictly related to the oddities, not a few, of the Wallachian gastronomy.
So, I have the impression that only infinity, so the roomy cosmic order can still accept and rest in his chest tolerant this unusual goodness of South-Julian, late summer and autumn.
Both soup and stews, this stew, little known beyond the Oltenian-Wallachian valleys, honors many Sundays of the autumns of Carabe and Calafat, but also copper baths or iron baths. And I will shout, with the certainty of pedantry and the unconscious zeal of arrogance (national, but with regional "parties") that Oltenia unleashed, undisciplined, with instabilities and southern exuberances, is a thorough devourer of soups but also of used habits!

Vegetable soup - onion, celery, parsley, parsley, carrots
2-3 tomatoes
1 beef knee
salt pepper
1l borscht
1 sieve full of capsicums - which are usually red, hence the misleading name of the soup, which is also called "scarlet" soup (did you see that you oppressed me in vain?)
500 grams of minced beef
2 eggs
1 glass of rice
1 bunch of larch.
The movement (vortex) of its soup is in two pieces:
First, make a first soup, from onion, grated vegetables and beef bones, sour with borscht, boiled separately. Then the meat is hardened with onions and mixed with a little flowery rice, eggs, salt, pepper, it will fill the peppers, well taken care of by the stalks. In the boiling pot or earthen pot, add the peppers ("crayfish"!), Pour the maelstrom of the boiling soup over them and leave on the edge of the stove or under the test, to wave for about an hour. At the table it is served with polenta, cream, hot peppers and soft Dolj brandy, to go with the soup (but should the soup be?)
Mystery: the Oltenians also make «crayfish» soup in fasting, but with many shortcomings, taking their lack of meat, eggs, cream and other tasty expenses, pretending, which can, that they don't even need it (if they don't even have them) ”.
And Radu Anton Roman commits a great sin when he sends in just a few lines this moth cheated by poverty or Christian culinary penance. Amu, I don't know which one to say was the first, the one treated extensively by the great gastronome, which others call "stuffed pepper soup" or its more "humble" variants. I present below the recipes uncovered by Mrs. Antoaneta, a get-beget from Oltenia, and collected by the tireless Simona Lazăr, one of the most active archaeologists of Romanian gastronomy: “In our area, at Bechet, there are many dishes that are not made elsewhere . For example, we cook "crayfish". They have nothing to do with real crabs. There are some red peppers that are grown especially for such a thing and that are filled with a composition. It is done as follows: fry the onion with many spices (dill, thyme), gather with flour and simmer, then add water to make a paste close to the crust. The "crayfish" are filled with this composition and put in soup or baked with a sauce, or filled with boiled beans, prepared with garlic. Of course, they can be filled with meat or rice. It is a dish from Oltenia and anyone in our area, no matter where they are, if you call them crayfish, I answer: "I would eat too"
It is possible that this crayfish soup is the basis of stuffed pepper soups and sarmale. That, by !, it's not about great inventiveness here, although the taste is phenomenal. In itself, these two branches that I am concerned with here are the usual dishes, but not low as they say, with much more sauce, thicker than a clear soup or a vegetable soup, more towards the cream soup.
I leave below a recipe from 1875 from the volume National Chef, The newest CUISINE BOOK of the Romanian, French, German and Hungarian KITCHEN „J. C. Hințescu (Brașovu, 1875, FRANK & amp DRESSNANDT) pabstracting the calligraphy of the time because it also brings with it historical value. (The volume, republished for the first time, is being published by GastroArt).

1 point (560 grams) of burlincu meat and some fresh bacon, finely chop them, put a handful of nicely washed rice, a little salt and pepper, chopped onion and two whole eggs and mix them well together. with another. Now take the most beautiful leaves from a head of sour cabbage, cut the stripes down and fill with a preparation above a sheet, a small hand, wrap it tightly in the pot and put these sarmales together with another cut cabbage in one. He barked at the fire and boiled them for two or three hours, chewing well in the pot so as not to spoil the sarmales. After the cabbage is soaked, soak it in a thin pan and bring it to a boil. Finally, pour a few tablespoons of sweet cream into the cabbage and let it cool with a little chopped onions. When you put the cabbage on the table, garnish the bowl (blidulŭ, strachina) with the filling (with the sarmalele and the meat, in which they are fermented).

In Transylvania, sarmales are also called pirouettes. We also find a recipe for sarmale soup collected by the tireless and extraordinary gourmet Mircea Groza, a recipe from his grandmother Florica li Hilimon from Hida, which we reproduce with the specific speech of Văii Almașului, Sălaj: "No, amu tells you how to make die-cut purple with pirouettes. Yes, yes as you heard! Zamă die pirouettes. Whenever you have cooked the pirots, all you have to do is poke them, put them in a pot and make a jar in which they are boiled. No, that's right! Curetiu that you have left after you have chosen the sheets in which you turn the pirouettes, cut your back, and start to cut this manure, manna, manna, as much as you can die. In a thicker pot at the bottom, put a slice of oil, a slob and a clean slice, mix well and grate it on the bottom. It's time to cut an onion and give it a basket of small baskets, one or two morocco, so they cut it one by one. You put them in a clean pasta pot, you grind them like a cat, you don't burn them because you didn't do anything! The bitter juice comes out… pull the pot on the edge of the chest, I can put a spoonful of crushed popcorn, yes sweet, mix quickly so as not to burn and put a finjie-two of hot water. Wouldn't it be bad if you had a soup made of some stew die galita o die porc… yes and with good water… you put the soup until you think that you have enough of a zama in which there are ten herbs, Fifteen pirouettes… yes not hie indiesuite! Amu, die ai, I can also cut half a red popcorn, so cuttlefish. Let the zama boil slowly, slowly, hierbe ie demăgan…

Amu tells you how to make pirouettes. You make this kind of burden after Easter, after Lent, in the spring, because you need a green millet and four, five green die dies. You need to give meat, pork, a turkey, not very lean, but not fat. You can cut it with a good knife. Hilimonu himself, when he lives, and the meat die cuts it with a bag of his own. Who then has a meat grinder? Truda ave! So, you cut the meat too, don't chop it, he saw that the pirouettes are better, so… amu, that you cut the meat with only one onion, cut the meat and put it on a smaller knife. , c-on ptic die oloi ș-on ptic die unsoare, bun-ar hi die rață! Cut and a red thipărușe, die ai, die no, don't kiss them, put and tri jejite die crushed poprică, salt, thiperi… only on ptic lie moi you washed it in two drops and scalded a country. You put it on your fist and you put it on Erji, this is the way to go… you think that the pirouettes are better with both pâté and risca… no, so… you grind them well, you leave them to cool on the spot , you put meat paste and I put chicken on a good fist die morareu cut binie, binie… shake a twig die dry thyme, a die ai, cut green thyme… elbow die salt and thiperi, make them harder a country, that you don't make them for drunks… amu die stuck don't tell me that I told you, elbow only on curethi binie morat, with thin, thin leaves…
-Yes, if they are weeds, they will not spread… how will they grow like that?
-No, but not thi theme, that you lick them on a party with a green die coadie, on which you scalded them on pticuț… amu, the zama would have to be ready… put the pirouettes slowly, slowly and hierbe le cătingan asa, pe ploaptăn, căte ler, nu te hurădi at all because you don't have to die, make the food the way it should… He could put a spoon in it, just die. Noa, that would be hi zama die pirouettes, beat your goodies to beat you! ”
Photo Credit: Mircea Groza's personal archive

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