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Vegetable borscht with chicken entrails

Vegetable borscht with chicken entrails



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  • chicken and coconut offal
  • 1 white onion
  • 2 carrots
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 zucchini
  • 1 little cauliflower
  • 200 gr fresh green beans
  • 1/4 celery root
  • 2 tomatoes
  • 1 link leustean
  • 1 bunch of parsley leaves
  • 300 ml household bags
  • salt pepper

Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Vegetable borscht with chicken offal:

Wash the entrails well and put them on the fire in a pot of water. Take the foam that forms. Peel the onion, carrot and celery, the bell pepper, the zucchini and peel them. finely chopped, chopped carrot and celery into larger cubes, chopped red and green bell peppers. Let it boil. When they are almost cooked, add the green beans, cauliflower and zucchini and let them boil. When they are all cooked, add the tomatoes. cut into cubes and let it boil a little more. The borscht is boiled and poured into the pot after all is cooked. Season with salt and pepper and at the end add the washed and finely chopped parsley and larch leaves.


Ingredients for a 6 liter cauldron with fish borscht:

  • 1.5-2 kg. Over various species
  • 3 large onions
  • 2 carrots
  • 1 parsnip
  • 1 suitable celery
  • 2 bell peppers
  • 3 hot peppers
  • 5-6 tomatoes
  • 1 link leustean
  • salt, vinegar

For a start we had to catch something over, trying to have as much variety as possible, mandatory for the preparation of a fish borscht, rich as a symphony.

We try to catch the fish by any peaceful means, invoking it and calling it to the cauldron.

We prepare the vegetables, clean them, wash them and chop them one by one, starting with onions. Put 5 liters of water in the pot on the fire, add finely chopped onion and simmer for 5 minutes.

The roots & # 8211 carrots, parsnips and celery - put them on a large grater and put them in a pot over the onion. Let it boil for 10 minutes.

Onions and then the roots

Chop the bell peppers into small cubes, finely chop the hot peppers and put them in the borscht. After another 5 minutes of bubbling on the fire, add the peeled tomatoes and cut into cubes.

Add the peppers and tomatoes

Let it boil for 10-15 minutes, during which time we clean the fish of scales and eviscerate it. The fish should not be washed excessively, we just remove the mats and other entrails and rinse it with clean water. The gills should not be removed or somehow cleaned of the bones. Any bitter taste in fish comes from the gall (usually yellow or green) that must be removed with the entrails.

For a tasty fish borscht, you need fish of various species: crucian, woodpecker, bleach, pike, perch, bream, catfish. We caught and put on the borscht: crucian carp, waders, pike, perch, queen and a woodpecker.

Add the fish to the pot and let it boil for another 15 minutes. Also now we add salt to taste.

Add the fish and leave for another 15 minutes

Add the vinegar, let it boil for another 2-3 minutes and taste to see if it is necessary to add more salt or vinegar. Remove the kettle from the heat and sprinkle with chopped larch. Don't even think about making fish borscht without larch. You can put as much parsley as you want, but larch is a must. I also flavored it with two dried peppers baked on the embers.

Add chopped larch and two baked peppers

There are several recipes for fish borscht, but we were interested in a borscht with more juice, hot and hot (we had a cold weekend on the pond, with wind and some rain). Eaten hot in the open air, on cool autumn days, the fish soup makes you solemnly declare that you don't need anything anymore and throw your hat up.

Once the BORSE operation was completed, with the borscht, all we had to do was count to three and take a deep breath.


Chicken borscht with chicken entrails - Recipes

Documenting myself, these days, for a project that I can't wait to reveal to you (but all in time, of course!), I came across the recipe for Moldovan borscht from further down the valley. named Borsch moldave, it can be found on page 63 of the volume Cuisine from all countries. Cosmopolitan studies (The cuisine of all countries. Cosmopolitan studies). It is a book written by Urbain Dubois and first appeared at Paris, la Librairie E. Dentu, into the 1868. And, in case you have the impression that it is an obscure work, then find out that it has been printed in more than 10 editions. In the picture above you have the title page of the third edition (1872), the tenth edition appeared in 1920 and there was at least one more, in 1926.

But who was it Urbain Dubois? Well, a famous French chef, who lived between 1818 and 1901, known, on the one hand, both for his services in the service Prince Orlov and Emperor Wilhelm I of Germany as well as, on the other hand, for his reference works in the gastronomic field (perhaps the best known of them being Classical Cuisine, practical, reasoned and demonstrative studies of the French school applied to Russian service, written with Emile Bernard and appeared in 1856). And speaking of the prince, yes, Urbain Dubois is the one who invented the famous Calf Orlov.

How he came to know the recipe below is, of course, impossible to say for sure. It is certain only that it is not a peasant borscht, but an elegant and refined version, intended for boyar meals. And I don't know if you will ever implement it, but I said that it is worth communicating to you, at least for the sake of general, gastronomic and national culture, so to speak.

To prepare this soup, you must first make borscht, which is a kind of koas (i.e. kvass - n.m.). Here's how to make it: put in a bowl 1 kg of bread dough, lightly fermented, dissolve it with lukewarm water, incorporating 2 kg of wheat bran, so as to obtain a liquid paste, pour- o in a little wood, leave to ferment for two days, filter the liquid through a cloth.
Roast a large chicken, clean it, debone it, remove it from the skin. Finely chop the meat, along with the bacon (half the volume of the meat) and a little ham. Put the mince in a bowl, add scalded rice (half by volume), season with salt, pepper and chopped dill, add a few eggs, mix and close in the bird's skin, divided in two, so that to get two cylinders of medium diameter. Roll them separately into two small pieces of clean cloth, tie them with string.
Boil the vegetables and chicken bones in a light and clear soup. When they have boiled, strain and boil the two galantines made earlier. When they are ready, drain them and let them cool halfway. Take 1 liter and a half of the remaining soup, strained and skimmed, add an equal volume of borscht, boil everything in a saucepan, adding 200 g of scalded rice. When it has boiled, pour the soup into the soup bowl, add the sliced ​​gallantines and a little chopped dill.

Didn't I have a kitchen? Look, I had! And who knows how many recipes like this will not be lost & # 8230


Hen

Hen is the most beloved bird in culinary consumption with a very varied plumage, originating from the lands of Asia. Being a domestic bird, it is raised by poultry farmers for meat consumption or for egg consumption mainly. Its meat, with fine taste, helps any recipe and any cook at the beginning of the road or in the preparation of a chic meal.

Appearance: body plumage various colors with a preponderance of white, yellow-orange, red-brown, black-blue, red crest, medium eggs, bird weight approx. 1-4 kg

Aperitif - skewers, muffins

Come in hot & # 8211 chicken soup

Accompaniment & # 8211 stews, vegetable fillings

Main menu - Stuffed chicken, au gratin, Chicken Easter, Pizza

Main races

Race for meat capitalized for the corpulent constitution, weight approx. 3-5 kg, representative breeds: Brahma, Bresse, Broiler, Cochin, Cornish, Dorking, Faverolles, Langshan

Breeding breed for eggs capitalized for the large production of eggs, representative breeds: Araucana, Barnevelder, Catalana, Easter Egger,Leghorn

Mixed race capitalized for the equal ratio of meat and eggs, representative breeds: Australorp, Gat golas de Transilvania-Ro, New Hampshire, Orgpington, Plymouth, Rasa italiana, Rhode Island, Sussex, Wyandotte,

Raising these birds does not require large spaces, if they are raised for meat, otherwise, farmers must provide space for mixed chickens or eggs, benefiting from a daily intake of eggs. The cohabitation of chickens with other domestic birds is not pretentious.

Properties

Nutritional values/ 100 gr Broiler meat

Purchase location

Butchers / Farmers: 8-25 lei / kg price approximately

Whoever has the desire can encourage domestic raising of chickens through purchase of products from Roman poultry farmers, giving them the opportunity to specializes in high demand.

it is cooked in maximum 2 days from the purchase in fresh condition, keeping it in the refrigerator for 2-3 days, or it can be stored in the freezer for a few months

& # 8211 eviscerate the abdominal cavity of the house hen, remove the head, check the skin for traces of feathers

& # 8211 Roast chicken is checked using a thermometer, which should touch temperature of 80-85 ° C inside for a domestic chicken, and 70-80 ° C for a hen purchased from industrial sources


Goat borscht raised in & # 8220batatura & # 8221

As it was not possible to gather the family to celebrate Easter properly, in 2009 I portioned the purchased goat and put it in separate packages, in the freezer, for various recipes that were to be prepared later.

The package containing the headboard, the bottom of the legs and 2 pieces of neck was intended for a borscht.

I let the package thaw slowly in the refrigerator in the evening.

Goat meat is very tender, very tasty, consistent and does not produce rictus to the more sympathetic.

Wash the thawed meat in cold water to remove any traces of clotted blood.

Secret! If you want it to keep its taste unaltered, when you freeze meat (regardless of the animal), do not wash it. If it has clotted blood, remove it with a knife and wipe the meat well with a clean cloth.

Ingredients

  • stumps, head, goat / lamb neck,
  • root vegetables (carrots, celery, parsley, parsnips), onions, bell peppers,
  • rice,
  • fresh eggs, chicken,
  • sunflower oil,
  • borsch,
  • green Lovage.

Peel an onion and cut it into scales. You can also chop 2 green onions. Put a carrot, a parsnip, a small celery and a parsley root on the large grater. Cut a few slices of bell pepper.

Step by step recipe

  1. Grate vegetables on a grater / finely chopped in sunflower oil in a pot.
  2. Scalding lamb / goat meat in boiling water. Drain water and wash meat with warm water.
  3. Boil the meat together with the hardened vegetables and heated cold water, enough to cover the ingredients with 2 fingers. Put the lid on the pot.
  4. Boil a cup of borscht and gather the foam formed.
  5. Add hot borscht over cooked meat and vegetables. It boils for a few minutes.
  6. Add beaten eggs to the hot borscht.
  7. Serving lamb borscht / hot goat with green larch on top /

Cook the vegetables in sunflower oil, stirring with a wooden spoon, over high heat, until the onion is soft. Add 2 liters of cold heated water and bring to a boil.

You cook the goat meat in boiling water. The scalded meat is washed with warm water and put in a pot with vegetables. Let it boil, at the right heat, with the lid on the pot, until the meat is cooked. During cooking, add a few stalks of green larch.

The stock market is bought from the market or from the market. You like to see how sour it is.

Bors prepared at home! I prefer the home-made borscht according to a recipe inherited from my mother. One week before Easter you can prepare the borscht for souring the soups. In a 3 Kg jar, with a lid, put: a handful of wheat bran, a handful of corn on the cob, a half sliced ​​lemon, a slice of toast or a teaspoon of brewer's yeast, stalks of green laurel, a sprig of sour cherry. Boil 2 liters of water and leave to cool to 30 degrees C. Boiled and cooled water is placed over the ingredients in the jar. Mix with a wooden spoon, 2-3 times / day in the jar left in the sun. After 3-4 days, the borscht is sour and can already be used to sour soups. As it is consumed from the liquid, you can add boiled and cooled water and 2-3 tablespoons of bran, thus having the borscht made by you, a few months.

How is sour borscht used? Boil the borscht in a cup and collect the foam. The amount of borscht added is related to how sour you want the goat / lamb borscht to come out.

When the meat is cooked, add to the soup pot, the hot borscht and let it cook for another 2 minutes. Stop the fire and let the stew calm down a bit.

Beat 2-3 eggs with a fork, add some lemon juice (make sure it doesn't come out too sour) and some finely chopped green larch. Pour 2 tablespoons of the soup juice over the beaten eggs, mix the composition and pour it over the soup, mixing with the polish, to homogenize.

Secret! Do not put beaten eggs over the soup unless you have stopped the fire. Cheese the egg and spoil the appearance of the borscht.

The borscht is served hot with hot polenta and green larch sprinkled on top.

You flatter yourself with a plum tuiculita during the meal, even if it is hot outside. You will not sweat more, on the contrary you will feel good inside.

In both ways you can serve cutlet / rib / goat or lamb leg, with new potatoes prepared in the oven. Serve with a seasonal salad (lettuce / cabbage, leurda, radishes, cucumbers, parsley leaves, olive oil, coarse salt, lemon juice / apple cider vinegar and honey).

Easter 2009 (when this recipe for goat borscht was originally written) was a sad one, trouble in the family and we could not gather all of the house around the holiday table. However, I smashed a red egg and quickly served some of the prepared ones.

A semi-dry red / white wine works.

Romanian traditional customs! Easter is celebrated as a family, with everyone in the house gathered around the rich table, full of traditional Romanian goodies.

Goodwill must be expressed through the voices of those present.

We remember and mention those who left us.

Bon appetit gourmet brothers, even if you are not & # 8220friends & # 8221 sheep or goat meat! Try to taste, the dead try has no. The preconceived ideas about the smell of mutton are inherited in the family, not due to a recipe not accepted by the very fine stomach.


Aperitifs | soups | way ii | desert |

Pizza | Omelette pizza | Potato salad with eggs Potato salad Tomatoes stuffed with mayonnaise mushrooms Tomatoes stuffed with meat salad Honey drob | Potato pie Eggs stuffed with liver pate | Beef salad | Liver in aspic | Caviar salad Mushrooms with mayonnaise Appetizer check | Mashed potatoes Combined salad Eggplant salad Fish salad with vegetables and mayonnaise Egg spread for spreads Peppers stuffed with cream cheese Green bean salad with garlic Au gratin sandwiches Bread mushrooms Zacusca de vara | Eggs on polenta | Potato and sausage salad Teleparizer | Potatoes with eggs and cheese Potatoes au gratin Meshes in a Parisian nest with cheese Scrap pudding Zacusca and potato pie Pie & quotArlechin & quot | Small tarts Meatballs with meat and cheese Saratele |

Cabbage soup Salad soup Green bean soup Smoked sausage soup Stuffed pepper soup Honey soup

Meatball soup Salad soup with huts Bean salad soup Chicken soup Mushroom soup Potato soup Tomato soup Bean soup with smoked ciolan | Potato soup Meat soup Summer soup Green pea soup Potato bags Chicken pea soup with chicken entrails Fishing soup Potato soup with tarragon Thick vegetable soup Green bean soup with sour cream and smoked ribs Summer cream soup Fish soup Green bean soup Pepper and cabbage soup Donut soup Autumn soup Soup & quotMix & quot | Salad soup with tomatoes Pork soup Chicken soup with dumplings |

Macaroni and cheese Green bean dish with chicken Steak with green crust Oven in the oven Salami potato pudding French fries

Honey steak Low mesh spinach Bean stew with sausages Gaina pane | Mushrooms with potatoes and eggs Potato stew with sausages Green beans with sausages Spaghetti with meat sauce Meat pots | Meat pancake pudding Green beans with flavored chicken | Liver with sauce Potato and vegetable schnitzel Lasagna in the oven | Steak in spicy sauce Chicken entrails stew Chicken bell peppers Chicken with mushrooms and sour cream Puff of fish | Cabbage with polish and sauce Chicken roll Chicken with tomatoes | Cabbage fly | Natural snails with cheese Sheep stew with potatoes Meatballs | & quotNeiu & quot | Fish bite | Stuffed sheath | Meat and potato pie Steak & quotStefania & quot | Potato bite |

Globes | Tricolor pudding | Glued biscuits | Cake & quotDana & quot | Chocolate icing cookies Cornlets with jam Walnut cake Apple strudel |

Strawberry foam Honey cake Fruit cake Tomato juice cake Chec Ina | Dobos | Cherry foam Cake & quotGreta & quot | Walnut meringues Poultry milk Donuts with whipped cream Chocolate ice cream Cocoa ice cream Peach ice cream Fruit cream Peach cream Bread of Spain | Cake with nes cream | Autumn fruit salad Apple cake | Potato dumplings with plums Rice pudding Papanasi with cottage cheese Fruit and cream cake Biscuit salami Burnt sugar cream Cherry cream roll Vanilla cream


Original text of the recipe: "Boil the beans. While the beans are boiling, clean them, wash a beetroot and grate them. Cut a small cabbage into thin slices, which we heat in oil. Then add the beans, which half boiled with its juice, adding a grated carrot. When it is almost ready, put some potatoes cut into squares. Make rantas, in which you put onion and bullion (parade). Add the borscht to taste, sprinkling a little parsley. "

Source: Fasting food, Maria Parvulescu, 1938

  • 500 g beans soaked in water for at least 12 hours
  • 1 medium red beet
  • 1 half medium cabbage
  • 1 carrot
  • 3 potatoes
  • 1 onion
  • 3/4 cup oil
  • 3 tablespoons tomato sauce (mashed tomatoes)
  • 600 ml bag
  • green parsley
  • salt

the beans are drained of the water in which they were soaked, rinsed and boiled

when the water in which the beans boil begins to boil, this water must be drained and replaced with another hot water

while the beans are boiling, after I have changed the water, the beets are cleaned, scraped and put in the pot of beans, to boil together

cut the cabbage and cook in oil until soft

when the beans are almost cooked, add the sauerkraut and grated carrot

towards the end, add the peeled potatoes and cut into cubes

cut the onion into scales and put it on the fire, in a pan with oil. When it becomes transparent, add the tomato sauce, mix well and put in the pot

add the heated borscht and season with salt

at the end, add finely chopped green parsley

Beans should be put in water the night before we prepare the borscht, to boil more easily. The amount of beans indicated above (500 g) represents the beans weighed after soaking.

The amount of borscht is put to taste.

We put the amount of water depending on how consistent we want this borscht to be.

Russian fasting borscht - unique and very tasty!

Related Posts

VARZARI & # 8211 ANUL 1940

Facebook Cabbage - very tender, tasty and warm and cold. Snack and fasting. The original text of the recipe: & # 8222Make a dough from half a cup of oil, half a cup of water, salt and flour as it contains. The dough should be suitable for soft. [& hellip]


Ingredients needed for Moldovan stock market top:

a chicken
2 onions
2 carrots
a bell pepper
& frac12 parsley root
& frac12 root celery
1 l bag
2 eggs
100 gr sour cream
a bunch of parsley
a link of larch
salt
pepper

Step 1:
Put the chicken to boil in salted water. Peel a squash, grate it and cook until the meat is almost cooked through. When it is almost ready, wipe the pot well on the edge (it gets dirty from the foam. I prefer to move all the contents in a clean pot). Take out the chicken and cut it into pieces.

Step 2:
In the water in which he cooked the chicken, put the vegetables: finely chopped onion and pepper, carrot, parsley root and celery root given through a large grater. Then add the chicken pieces. Leave until the vegetables are cooked.

Step 3:
The borscht is boiled in a kettle and added over the chopped larch. When it boils, put it over vegetables and meat. Put all the juice to boil for 10 minutes. Match salt and pepper to taste. In a bowl, mix the sour cream with the eggs. Put a few tablespoons of juice over the obtained paste and mix. This composition is added to the borscht after the fire has stopped. Mix well until all the juice is homogeneous. At the end, add freshly chopped parsley.

Cook this Moldovan stock market chicken and bring a little Moldova to your home.


Chicken borscht with loboda

ingredients
From a hen I prepared 4 dishes, namely: from the chest I prepared the snits, from the steak legs, from the wings I prepared a ciulama with polenta, from the entrails and the rest of the pieces of meat I made a borscht with homemade noodles. I also used: 2 legumes, a dried onion and 3 green onions, a bell pepper, 3-4 slices of celery, a bleach, a carrot, 1.5 l of borscht or to taste, salt, white pepper, larch and green tarragon to taste, oil is not used because the meat leaves enough fat, For homemade noodles you need an egg, a pinch of salt, enough flour to make a dough, dry and good for spreading the sheet for noodles

Difficulty: low | Time: 1h 40 min


Homemade chicken with baked vegetables

Slice the chicken into pieces, season with salt and pepper mixture, and leave in the fridge for about 30 minutes.

The vegetables are washed, cleaned and cut into slices.

Grease the chicken with a mixture of adjica and ketcup.

In a baking tray with oil we arrange the chopped potatoes, the carrot and the pepper, and on top the chicken pieces.

Cover the tray with aluminum foil and bake the chicken for 1.5-2 hours.

This is how Romanian and homemade goodness is received.

The meat and vegetables are arranged on a plate, decorated with greens and served.


Video: Συκωτάκια πουλερικών ριγανατα με λεμόνι - poultry liver with oregano and lemon. Stella Love Cook