Soup with pork bone and stuffed crayfish



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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

Transylvanian soups without meat recipes: how to cook Transylvanian soups without meat and the tastiest recipes for meatless soups, tasty meatless soups, Transylvanian soups, Romanian Transylvanian soups, Transylvanian soups and broths, meatless appetizers, meatless soup, meatless food, meatless food recipes, meatless vegetable soup.

Vegetable soup

Soups and broths, Soups 5 small new potatoes 2 small pumpkins beans beans 3 carrots 2 bell peppers a bunch of green onions a box of peeled tomatoes 2-3 cloves of garlic I would have put, but I didn't have parsley from the house of Transylvanian noodles wider) delicate

Transylvanian sarmale for Christmas

Beef, Pork, Minced meat 800 g minced pork 200 g minced beef 5 slices smoked bacon 2 onions 2 tablespoons oil 100 g rice 300 ml broth salt pepper dried dill thyme 1 tablespoon paprika paprika cabbage leaves bay

Oltenian recipe: Stuffed pumpkin soup

Soups and broths, Pumpkin soups 2,000 kg beef, boneless 0.450 kg carrots, bleach 0.400 kg onions 0.250 kg celery 0.100 kg rice 0.100 kg eggs 0.150 kg.- 3 eggs yogurt or 0.500 kg sour cream 0.250 kg arpis flour 0.050 kg arpis oil 0.050 kg lemon salt 0.007 kg.

Transylvanian donuts

Appetizers, Appetizers with cheese 300 g telemea or cheese, 3 eggs or 4 egg whites, pepper.

Meatball soup

Soups and broths, Meatball soups: 600g minced meat (mix beef and pork) 1 onion 2 eggs 20 gr flour 100 gr rice 1 teaspoon salt 1/2 teaspoon pepper soup: 2 carrots 1/2 small celery 1 parsley root 50 ml oil 1 onion 1 red bell pepper 5 tomatoes.

Chicken soup with lots of vegetables

Soups and broths, 1 / 2kg chicken soups, carrots, onions the rest of the ingredients to taste

Chicken soup with borscht

Meat soups, Soups and broths, Chicken chicken 1 onion 1 carrot 1 parsnip 1 red kapia pepper 2 tomatoes / 2-3 tbsp vegetables 70 g rice thyme larch salt pepper 1 tbsp dehydrated borscht

Transylvanian pies with potatoes

Potato 1 kg flour 2 cups hot water half yeast. (from a normal one) salt 100 ml oil 1.5 kg potatoes

Greek meatball soup

Meat soups, Soups, Soups and broths 400 g minced turkey meat 2 onions 1 carrot 1 parsnip 1/2 celery 1 kapia pepper 500 g sour cream 2 eggs 2 teaspoons dried dill thyme thyme 4-5 tablespoons oil vinegar salt pepper

Pumpkin Soup With Parmesan

Soups, Soups and broths, Soups 50g butter 1 onion, chopped 1 kg pumpkin, chopped, seedless 2 cloves garlic, crushed 2 bay leaves 75ml white wine 900ml vegetable soup 15g parmesan 2 tablespoons liquid cream (optional)

Meatball soup

Soups and broths, Soups 2 carrots, ½ celery 1 onion 300 gr meat 1 egg parsley thyme 1 l borscht 50 ml oil 500 ml vegetables

Greek chicken soup

Chicken, Soups and broths, Soups 1 kg chicken (thighs and breast) 2 onions 1 carrot 1 parsley 1/2 celery 100 g rice 1/2 lemon 2 egg yolks 200 g cream salt pepper 2-3 leaves fresh dill and parsley

Chicken meatball soup

Soups and broths, Soups 600 g minced chicken, 200 ml tomato juice, pepper, 1 onion, 1 carrot, 1 pepper, a piece of celery, 2-3 potatoes, 50 g rice 500 ml borscht, parsley, 1 egg, pepper

Pork bone soup

Pork, Pork soup, Soups 1 kg pork bones with meat 2 carrots 1 parsley root 1 parsnip root 1 celery 2 onions 1 red pepper 2 potatoes 500 ml broth salt pepper thyme 250 cabbage juice or borscht greens

Transylvanian belly soup

Pork soup, Meat soups, Soups 1 kg pre-cooked beef belly 1 piece brine 2 onions 1 bell pepper 300 ml sour cream 1 head garlic 3 eggs salt pepper bay leaves vinegar for dressing

Lamb soup for Easter meal

Lamb, Meat soups, Soups 750 g lamb with bone 2 onions 1 carrot 1/2 celery 1 bell pepper 1 parsnip 500 ml borscht / cabbage juice salt pepper bay leaves 1 bunch larch 200 ml tomato sauce 80 g rice cream (optional)

Radauti chicken soup according to the original recipe

Chicken, Soups, Soups and broths 1 whole chicken (approx. 1 kg of meat) 3 carrots 2 parsley roots 2 parsnip roots 1 celery 2 onions 1 bell pepper salt pepper 4-5 egg yolks 500 g fat cream 2 tablespoons flour 4- 5 cloves garlic vinegar

Meatball soup

Soups and broths, Soups 1 small celery 1 carrot a box 450 g tomatoes 2 onions 350 g minced meat 2 tablespoons rice 1 thin slice of bagel 1 parsley 500 ml borscht (optional) salt pepper

Peasant chicken soup

Chicken, Meat soups, Chicken soup 1 medium chicken 2 onions 1 carrot 1/2 celery 1 bell pepper 1 parsnip 3 tomatoes 2 potatoes 1 cup borscht dried thyme 2 bay leaves for serving pepper salt 2-3 tablespoons oil

Meatball soup - the simplest recipe

Meatball soup, Minced meat, Meat soups 500 g minced meat (beef, pork or mixture) 2 onions 1 carrot 1 bell pepper 1/2 celery 1 parsnip 2 large tomatoes 5 tablespoons rice 2 tablespoons flour 2-3 tablespoons oil an egg salt pepper borscht (optional) fresh greens (parsley, dill, larch)

Poultry soup

Soups and broths, 500g poultry soups, 1 carrot, 1 celery, 2 bell peppers, 2 tomatoes (3 tablespoons of vegetable broth from the jar) 2 tablespoons of broth, 1 onion, a bunch of larch, 1 potato, water , salt, 150 g noodles1 egg, 100 g sour cream

Peasant beef soup

Soups and broths, Soups 2 l water, 1 l borscht, 1 kg beef, 1 onion, 1 carrot, 1 parsley, 1/2 celery, 1 hand bean tucara, 1/4 small cabbage, 2 potatoes, 2 tomatoes, greens (dill, parsley, larch), salt.

Soup with meatballs and larch

Soups and broths, Soups 200 g minced lamb, 2 carrots, a celery, a parsley root, green onions, a cup of rice, sour cream, a lemon juice

Stuffed pepper soup

Meat soups, Meat dishes, Minced meat 10-15 small peppers 800 g minced meat (beef or pork) 1 large onion 100 g rice 1 egg dried dill salt pepper for soup: 1 l tomato juice 1 onion 1 carrot 2 tbsp oil salt pepper 1 teaspoon sugar cream and greens to serve

Avgolemono - Greek chicken soup with eggs

Chicken, Meat soups, Chicken soup 1 small chicken 1/2 cup rice salt peppercorns 2 eggs 2 lemons 1 onion fresh parsley

Transylvanian beds

Malai corn flour, homemade sausages, sheep cheese kneaded with salt, lard & ndash for frying sour milk (yogurt) sheep & ndash for serving

Transylvanian smoked potato soup

Pork, Potato dishes, Meat soups 700 g smoked (ribs, steak or sausages) 2 onions 2 carrots 1 parsley root 1 parsley root 1/2 celery 2 red peppers 1 kg potatoes 2-3 tablespoons oil 2-3 tablespoons paprika salt pepper 1 tablespoon cumin thyme cream for serving

Boiled papanas (Transylvanian)

Papanasi, Homemade cakes, Sweets 250 g cottage cheese 100 g breadcrumbs 50 g butter 50 g flour 30 g semolina 30 g sugar 1 sachet vanilla sugar 1 egg 1 salt powder jam and sour cream for serving

Pepper soup

Soups and broths, Soups 500 g minced meat, 2 tablespoons rice, 8 peppers, 100 g sour cream, 200 ml broth or 2 tablespoons tomato paste, 2 eggs, 1 teaspoon paprika 2 carrots, 100 g celery

Sour meatball soup with borscht

Soups and broths, Soups 600 g minced pork ½ dill connection 1 large onion 2 suitable carrots 1 parsnip 1 medium celery (root) 1 bell pepper 1 l borscht 2 potatoes 1 egg 100 ml broth 2 tablespoons rice salt, pepper

Peasant soup with chicken

Soups and broths, Soups for 5 servings: fresh / canned tomatoes - 250 g / 150 g chicken - 450 g carrots - 100 g celery root - 100 g parsnip root - 100 g parsley root - 100 g onion - 100 g potatoes - 100 g bell pepper - 250 g tomato paste - 50 g.

Transylvanian pies

Yolks for dough: 500 gr. Flour 1 half cube yeast salt, 1 glass 250 ml. Warm water 50 ml. Oil filling: 300 gr. Grated Telemea cheese 2 yolks 2 tablespoons sour cream chopped green dill oil for frying

Sour sorrel soup with rice

Soups and broths, Soups - 300 gr sorrel (I used frozen) - 100 gr rice - chicken / turkey / pork - 200 gr sour cream - 2 egg yolks - salt / vegeta

Glossy with beans

Soups and broths, 1 small cabbage soups, 1 onion, 300 gr dried white beans, 1 carrot, vegetable soup, 300 ml broth, vegeta, 2 lg flour, paprika, 50 ml oil, dill, thyme

Chicken soup

Soups and broths, Soups 1 kg of red chicken meat - 2 pcs. pepper - 1 knife tip oregano - 1 teaspoon carrot - 1 pc. yellow bell peppers - 1 pc. onion - 1 pc. parsley root - 1 pc. celery - 1 pc. oil - 2 tbsp

Stuffed goulash soup

Soups and broths, Goulash soups (usually about as many people as there are) - I put 4 pieces - the vegetable leaves are also used for the soup: carrot and parsley 500 g minced meat beef mixture with pork 3 tablespoons rice 3 chopped green eggs for the composition of meat 1 box.

Radauti soup

Soups and broths, Soups 0.5 kg chicken, 3-4 onions, 2 pieces bell peppers, 5 carrots, 2 pieces parsnips, celery-to taste, potatoes-to taste, salt, pepper to taste, 9 eggs sour cream to taste

Tripe soup

Soups, Meat dishes, Soups and broths 2 kg beef belly 4 carrots 1 piece beef brine 2 onions 1/2 celery a clove of garlic 4-5 egg yolks 400 g sour cream salt pepper berries vinegar

Simple meatball soup with vegetables

Soups and broths, Soups 3 l water, 1 carrot, 1 parsley, 1 onion, 1 bone of meat, 1 liter of borscht, 3 small tomatoes, 1 egg yolk, chopped greens for meatballs: ½ kg meat, core from a slice of bread, ½ cup of rice, ½ onion, 1 egg, salt, pepper, sour cream

Stuffed Zucchini Without Meat

Meals, Meatless dishes 3-4 zucchini 2 tomatoes a few green olives (I had about 10) 3-4 cloves garlic 1 small onion chopped parsley 50g grated parmesan 125g mozzarella salt, pepper 150ml vegetable or chicken soup

Pork soup with tarragon and sour cream

Soups and broths, Soups, Christmas 1 kg pork, 1/2 celery, 2 peppers, 200 ml sour cream, 2 egg yolks, 100 g rice, 1 onion, 2 carrots, tarragon, 3 lg vinegar, vegeta, pepper

Pork Soup With Cabbage Juice

Soups, Soups and broths, Christmas - 500 grams of pork - 2 onions - 2 carrots - 2 parsley roots - 1 medium celery - 5 potatoes - 2 tablespoons broth - 1 liter of cabbage juice - larch - pepper - oil

Beef soup

Soups and broths, Soups 500g beef, 1 carrot, 1 celery, 2 bell peppers, 2 tomatoes (3 tablespoons of vegetable broth from the jar) 2 tablespoons of broth, 2 onions, a bunch of larch, water, salt, 150 g noodles 1 egg, 100 g sour cream

Smoked potato soup with tarragon

Soups, Soups and broths, Pork soup 500 g smoked 2 onions 2 carrots 1 kg potatoes 1/2 celery 1 tablespoon paprika 200 ml liquid cream salt pepper tarragon

Salmon potato soup (Juha s krumpira lososom)

Soups and broths, Meat soups 300 g - 400 g salmon without skin and bones 1 carrot 1 onion 2-3 potatoes 100 ml sour cream for cooking ground white pepper 5-6 allspice berries 1 bay leaf 1 tablespoon vegeta podravka 2 tablespoons juice of lemon fresh greens

Greek soup with chicken

Soups and broths, Soups 1 kg chicken cutlery 2 onions 1 carrot 1 parsnip 100 g celery 1 larger bell pepper 1 bunch green parsley 500 ml sour cream 6 egg yolks juice from a large lemon salt

Cabbage soup with smoked ribs

Soups and broths, 1 cabbage soups, 500 gr. smoked ribs, 1 onion, 300 ml broth, thyme, vegeta, salt, pepper, sour cream, 2 lg vegetable soup, 20 ml oil, 2 lg flour

Meatball soup

Soups and broths, Soups 500 g minced beef, beef mixture with pork or chicken, 2 eggs, 2 onions, 2 carrots, 1 pepper, 1 zucchini, 1 parsley root, borscht, salt, greens, 2 tablespoons oil, 100 g rice, 3 tablespoons broth, a sachet of borscht, sour cream.

Greek style honey soup

Soups and broths, 1.5 kg lamb soups, 3 onions, 2 carrots, 1 red bell pepper, 1 parsnip root, 1 parsley root, 3 celery stalks, 2 lemons, 500 g sour cream, 4 egg yolks, 1 clove of garlic, 2 tablespoons flour, 1 leg. parsley, salt, pepper

Cabbage soup

Soups and broths, Soups - a small cabbage - a white onion - a carrot - 300 gr chicken - a teaspoon of paprika - 4-5 tablespoons of oil - a bunch of parsley - a few sprigs of thyme (green or dried) - 2 eggs - 200 gr sour cream - 3-4 liters of water


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).

“STUFFED CABBAGE:
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


Video: Bone Broth. Avoid 2 Toxic Mistakes Making It


Previous Article

Arpacas (boiled grade)

Next Article

Tavalita cake dessert