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Peasant chicken soup

Peasant chicken soup



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We cleaned and washed the chicken. We cut it into pieces and boil it in a pot with cold water and a little salt. Let it boil at the right heat, taking the foam as many times as needed. Finely chop the onion. We cut the julienned vegetables or cubes into them together with the onion.

When the meat is almost cooked, put the hardened vegetables, peas and green beans cut into pieces, then the potatoes. The borscht boiled separately in a few boils, we pour it into the pot with chicken soup. Let the soup boil for a few minutes, then put the scalded and peeled tomatoes, then cut into cubes.

When all the vegetables and meat are cooked, add salt and larch leaves (if it can be tied in a bouquet), let the chicken soup boil for another 4-5 minutes, then cook.

Serve hot chicken soup with sprinkled green parsley.

Good appetite!


Ingredient Greek chicken soup:

(for 4-5 liters of soup)

  • 1 chick of 1-1.5 kg
  • 1 large onion
  • 2-3 carrots (depending on size)
  • 2-3 parsnips
  • celery, the size of a big egg
  • 2 bay leaves
  • 1/2 cup rice (125 ml.)
  • juice of 1-2 lemons (depending on how sour you like it)
  • 3-4 yolks (I put 3)
  • 150-200 ml. of sour cream
  • 1/2 link of dill and green parsley
  • salt and pepper

Preparation of Greek chicken soup:

1. Put the portioned chicken in a large pot and cover with plenty of water (about 4-5 liters). From the beginning I put 1 teaspoon of salt. The salt helps to collect the unsightly foam that is formed when boiling any assortment of meat. I patiently collected this foam, removing it from the pot a few times. After gathering it a third time, it stopped forming and the juice remained clear.

2. After the foam did not form, I added the diced vegetables and greens to the pot. I also put the bay leaves.

3. After adding the vegetables and bay leaf, I reduced the heat and let everything boil quietly. Boil until both vegetables and meat are well cooked. If necessary, it is supplemented with hot water.

4. After the meat was well cooked, I took it out of the pot and removed the skin and bones. This operation is optional. I usually do this, because I find it unsightly to fight with the wing or the bowl of the soup plate. I cut the boneless meat and skin into suitable pieces and kept it aside. I brought the soup back to the boil and added the washed and drained rice.

5. After the rice has boiled, add the meat portioned in pieces so that it fits in the spoon back in the soup and give it a short boil. The rice should be soft, but not porridge, it will & # 8222 bloom & # 8221 in the juice anyway. We now take the pot of chicken soup from the fire.

How to straighten Greek chicken soup

6. While the rice is boiling, put the yolks and the juice of the 1-2 lemons in a bowl. These are the ingredients that give the specific "a la grec" of the soup, which is part of the family avgolemono. Preparations of this kind can be found in Greek cuisine but also throughout the Balkans. Returning to our juice, be careful, the seeds have nothing to do with chicken soup. Beat well with a fork then slowly add the cream, mixing everything.

7. Fill a polish with hot juice and pour into a bowl over the yolks, lemon and sour cream. Mix well. Add another polish with hot juice, until the contents of the bowl also heat up.

8. Pour the cream with the yolk diluted with the juice into the pot of soup pulled from the heat. Homogenize, mixing for about 2 minutes with the polish. The high temperature in the pot will cook the yolks instantly. These will give the consistency of the juice without the need to boil, in which case the soup would be cut.

Final seasoning and serving

9. Season the soup with salt and pepper (if necessary) and sprinkle with chopped greens. I sprinkled half of the chopped parsley and dill in the pot to give the juice flavor. I kept half of the chopped greens to sprinkle on the plate, I like to see it green and fresh when serving.

I covered the pot with the lid to stop the aromas of the greens in the soup. I let the greens infuse in the juice for about 10 minutes, then I served the Greek chicken soup. Wonderfully tasty!


Ingredients Vegetable soup, simple and quick fasting recipe

  • 120 grams of onions (a small onion), diced
  • 75 grams of carrots (1 medium-sized carrot), diced
  • 40 grams of celery (a piece of the volume of a small egg), diced
  • 75 grams of peppers, diced
  • 60 grams of grated potatoes on a grater
  • 150 grams of diced potatoes
  • 150 grams of peeled tomatoes (or canned tomatoes in broth)
  • 120 grams of cauliflower broken into small bunches, enough to fit in a spoon
  • 100 grams of green beans, cut into small pieces
  • 2 tablespoons oil
  • 1/2 bunch of green parsley
  • 1/2 bunch of larch and pepper
  • optional: for hardening, 150 ml. of borscht or vinegar or lemon juice to taste

Preparing vegetable soup fasting recipe & # 8211 tempering vegetables mirepoix

1. In the image below you can see all the ingredients I used. I must specify that they are weighed only after they have been cleaned, washed and chopped. If you prepare all the ingredients before you actually start cooking, you will see how easy and fast you will work.

2. In a pot of about 3 liters, put the oil and heat moderately over medium heat. Add onion, celery and carrot, adding a pinch of salt. Fry over medium heat, stirring frequently, until onions begin to soften (will become translucent). Then add the pepper and grated potato, whose purpose is to help obtain a more consistent soup. Bake all together, stirring frequently, for about 2-3 minutes.


Vegetable Soup, Quick and Easy Fasting Recipe & # 8211 Soup Preparation

1. Add 1.7 liters of water over the vegetables in the pot. To speed up the cooking of the soup, we can add hot water. After the soup boils, season with a teaspoon of salt, so that the vegetables that boil in it take on a little taste, then add the cauliflower, which, of all the vegetables used, boils the hardest. After about 2-3 minutes, add the diced potatoes.


2. After the cauliflower and potato have boiled in half (when tasting it feels soaked, but still retains some texture) add the green beans. After it is cooked, add the peeled tomatoes and chopped into cubes and add the vegetable soup in a few boils, no more than 4-5 minutes, then turn off the heat and adjust the salty, peppery and sour taste.

If you use borscht, it is boiled separately, in a kettle, only then it is added to the pot, for a final boil together with the vegetable soup. With lemon or vinegar you can fry the soup to taste, even on a plate, by each diner.


3. Chop the greens and sprinkle the soup generously, keeping chopped greens and sprinkle on the plate, just before serving. Cover the pot with the vegetable soup with the lid and let it sit for 10 minutes before serving, to draw its soul and the aromas of the greens to infuse in the juice.

How to serve vegetable soup, simple and quick fasting recipe

Fasting vegetable soup is served hot, one way. It fits perfectly with a home bread with good and crispy skin. It goes just as well pickled hot peppers or fresh. Those who wish can also add cream, but in this case, of course, the vegetable soup will no longer be fasting. It is certain, however, that it will be a very tasty one.


Radauti soup & # 8211 recipe easy to prepare

Radauti soup has a similar appearance to belly soup, but it is much easier to prepare and extremely tasty. It is a healthy culinary preparation that can be easily prepared in any household, if you follow our recipe below. Read how to make the best Radauti soup!

1. We start preparing the Radauti soup. Slice the chicken into cold water with salt and, from the moment it starts to boil, take the foam whenever it appears.

2. Meanwhile, clean and cut the vegetables smaller and then, after the foam disappears, add them to the pot with the chicken pieces.

3. Boil everything until the meat and vegetables are penetrated. Then, the meat is removed and left to cool a little, the vegetables can be used for any other culinary preparation, and the juice is strained.

4. Put the strained juice back in the pot and straighten with the cream mixed with the yolks.

5. We have very little left until we finish cooking the Radauti soup. Now cut the chicken into thin strips and add to the pot. Boil everything for another boil.

Radauti soup & # 8211 traditional recipe

Now the food is ready. A portion of Radauti soup is served hot, with a surplus of sour cream and hot peppers. It is a traditional recipe that is served in all areas of the country!


Recipes

Ingredient:
1/2 kg. beef, 1-2 pcs. onion, 2 pcs. carrot, 1 leek thread, 1 pc. parsnip, 1 piece. parsley root, 1/2 piece. celery, 2 pcs. potatoes, 2 pcs. tomatoes, 1/2 tablespoon broth, 2 l water, salt, parsley, larch, 1/2 l cabbage juice, 2 tablespoons rice

Wash the meat, cut into suitable pieces and place in a pot with water and salt, on the fire. When it starts to boil, remove the foam several times, until it no longer forms, then add a pinch of salt. Peel a squash, grate it and chop it finely. When the meat and vegetables are almost cooked, add the rice, picked and washed.

Tomatoes, peeled, symbolized and sliced, add a little more oil. In the absence of tomatoes, put the broth dissolved in a tablespoon. Let it boil for another 10-15 minutes. Separately, boil the cabbage juice in a bowl and, when it boils, pour it through a strainer into the soup pot. After the soup has boiled a few more, add the salt and the sour cream, adding if necessary the juice or lemon salt dissolved in water. When ready, add the finely chopped parsley and dill leaves.


Chicken Peasant Soup - Recipes

  • Servings: 3 People
  • Preparation time: 30min
  • Cooking time: 1h
  • Difficulty: environment

I must admit that in this recipe I had some reservations not for the soup itself, but for the noodles in the soup. Being from Banat and Transylvania, I don't usually put dough in soups, but to my surprise the soup turned out wonderful and was exactly to my liking. On this occasion, I removed the equipment, more precisely the noodle machine that I think I have used three times in ten years.

Ingredients

  • Ingredients for the soup
  • 6pcs lower / upper skinless chicken legs
  • 2-3 carrots
  • 1 parsley root
  • 1 small slice of celery
  • 1 onion
  • 1 red bell pepper
  • 1/2 cup frozen string beans
  • 1/2 cup tomato broth
  • salt
  • pepper
  • dried thyme
  • 2 tablespoons sunflower oil for hardening
  • the water
  • parsley leaves
  • Ingredients for noodles
  • 1 or
  • 100g flour
  • 1 pinch of salt
  • sprinkle flour

Method of preparation

  1. Heat the diced vegetables, onion, carrot, celery and parsley, pepper and bean pods are put to the end to boil
  2. Put the chicken legs to harden for a few minutes until the meat becomes whiter, add hot water depending on how much soup we want to have at the end and let it boil at the right heat.
  3. When the soup has started to boil, take the foam a few times and add the spices, salt, pepper and thyme.
  4. In the last 10 minutes, put the diced pepper and the bean pod
  5. Turn off the heat and put the chopped parsley leaves or you can leave them whole and take them out when you serve the soup
  6. I made the dough for the noodles in the bread machine
  7. I broke smaller pieces of dough, spread them lightly with the rolling pin and then spread them more on the noodle machine.
  8. I set the machine for the wide noodles, cut them and put them to dry on a kitchen towel on which I sprinkled a little flour
  9. I boiled the noodles separately in salted water for a few minutes and then I put them in the soup

HOW TO PREPARE CHICKEN SOUP at Thermomix

Preparation time: 10 min.

Total cooking time: 60 min.

Difficulty: environment

Amount: 6 servings

  1. Put in the bowl 1 larch connection (optional) and chop 5 sec./speed 5 . Put aside.
  2. peeled 2 ripe tomatoes , put them in the bowl and grind 10 sec./speed 6 . Put aside.
  3. Cut into large pieces 1 medium onion, 1 bell pepper or capia, 1 medium carrot, ¼ small celery, ½ parsley root and put in the bowl. Grind 4 sec./speed 4.
  4. Add 10 g oil and harden 5 min./100°C/speed 3.
  5. Add to bowl 1000 g of water .
  6. Cut into pieces 400 g chicken (back and wings) and put in the muffler basket. Boil 3 0 min./100°C/ / speed.
  7. Add to bowl 200 g of borscht, chopped tomatoes, ½ teaspoon of salt and still boiling 15 min./100°C/ / speed.* At the end of the taste, depending on the borscht used, you may need to add more.
  8. Put the meat in a bowl, add the soup and the chopped larch.
  9. Good appetite!

Preparation recommendations for chicken soup at Thermomix

If you have chickens from the country it is possible to boil harder. Check if it has cooked and cook for another 15 minutes if necessary.

Sometimes the chicken leaves foam. Remove if necessary.

Should the measuring cap be put on during boiling?

After I put the water I added peas. Super tasty!

Hello, Simona!
We are glad that you liked it and we are still waiting for you.


Chicken soup with vegetables simple recipe

What meat do we use for chicken soup? How much does a soup boil and how does it sour? A simple soup with poultry with bone and many vegetables and greens. A light soup made without oil or other fats other than meat and chicken or chicken skin.

The most beloved chicken soup is the Greek one tested by tens of thousands of readers. You can find her recipe here. It is straight with yolks and sour cream and sour with lemon.

Simple chicken soup is made throughout Romania but the part of straightening-souring and serving differs. In Moldova and the Kingdom it increases with little borscht (here's how to make homemade borscht) while in Transylvania and Banat it is soured with tomatoes (or tomato juice) and served with sour cream. However, we are more accustomed to clear meat soups (chicken, duck, turkey, beef) in which we boil noodles or semolina dumplings. & # 8222Sunday soup & # 8221 looks like this and rYou can find her label here.

Another chicken soup loved by readers is the one from Radauti & # 8211 similar to belly soup. You can find her recipe here.

What to say about simple chicken soup is that it should be made on bone and skin (not on chicken breast fillets). The pieces indicated for a tasty soup are the wings, the neck, the back, the claws (paws) & # 8211 chicken cutlery, the head but also the bones of the chest or thighs (if I used the meat for something else & # 8211 for example a boneless chicken roll). Obviously, chicken or country chicken have a different flavor but also a different cooking time, but it is worth waiting for an exceptional taste.

And the pipettes and chicken hearts go well in this simple soup. Do not hesitate to put them if you have them at hand!

Vegetables are the usual ones: carrots, parsley roots, parsnips and celery. The most common vegetables in chicken soup are onions, potatoes or rice, peas, beans. Sometimes you also add bell peppers, a sprig of cabbage or cauliflower. I don't really put peppers in soups because it seems to me that they taste like stew. It 's my opinion & # 8230 you can put if you want.

In general, we have to choose between potatoes and rice because they are not often put in the same soup. This time I put potatoes.

There is not much to say about seasoning: salt is very important! Generally I put dried thyme sprigs in soups but some prefer dried dill or bay leaf. I don't.

From the quantities below it results approx. 8-10 servings of chicken soup.


Peasant chicken soup


If it's still bad weather I made a soup the way I like it with a lot of vegetables. I hope you like it too :).
Ingredient:
500 g chicken
2 carrots
1 patrol
1/4 of celery
1/2 bell pepper
150 g white cabbage
150 g peas (I put frozen)
150 g green beans (I put frozen)
2-3 smaller potatoes
1 onion
patrunjel, leustean
2-3 tomatoes
200 ml broth
1/2 l bag
salt
Wash the chicken well (I bought chicken back, 2pcs) then boil it in cold water. When it boils, froth and let it boil with the lid on low heat. Add the chopped onion.
Put a little oil in a pan and sauté the carrots, parsley, celery, pepper, white cabbage, all cut into pieces. Add them to the soup about 20 minutes after cooking. Add the sliced ​​tomatoes and the larch. When the meat is almost cooked, put the diced potatoes, peas, green beans and broth. At the end, add the borscht and then boil it in another pot. Season with salt and serve with plenty of chopped greens on top.
The recipe is taken from Romania's gastronomic guide.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

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Related


1. Portion the chicken and put it to boil in 3 liters of water. In order not to disturb the soup, we put the meat when the water starts to boil to leave less foam. We do not add salt when we cook the meat because it makes cooking a little more difficult. Salt is added at the end. We froth the chicken soup well.

By the way, let's say something about the cooking process. Meat or vegetables do not boil faster or slower depending on how the fire is louder or slower. They still boil at 100C, only the water starts to boil faster if the fire is higher but the cooking time is the same. High heat at most disturbs the stew and certainly evaporates the water faster (because the heat subsides faster), but does not lead to a faster boiling. What matters in shortening the cooking time is the atmospheric pressure and for this reason in the pressure cooker it boils faster and this is due to the increase of the boiling temperature from 100C to, for example, 120C or 130C. So increasing the pressure leads to a reduction in cooking time by increasing the boiling temperature. Conversely, if we boil the chicken at home and boil it up in the mountains, we will find that it boils at home in an hour, for example. and in the mountains it boils in an hour and a half due to the fact that up in the mountains the pressure is lower and the boiling temperature drops, say, to 95C and therefore boils for a longer time. If we put salt or vegeta in the water in which we boil the soup, we form a solution that will boil a little harder because the solutions have a higher boiling point, a process called in physics and chemistry ebulioscopy.

2. Returning to the recipe - wash, clean and chop the roots: carrots, celery, parsnips and onions and add them to the chicken soup after cooking the chicken for an hour. As I said, I had country chicken, which boils much harder. If you have commercial chicken that boils very quickly, put the roots after frothing the soup well.

Let the roots boil for 10 minutes and add the diced bell pepper and chilli. I use, in addition to the usual bell pepper, kapia pepper or red bell pepper both for color but especially for the different taste, sweet and more aromatic. I usually add the pepper, in any kind of soup, a little later than the roots because it boils faster and I like it to keep meaty in the soup. At the same time, chop the diced tomatoes a little bigger and add them to the pot. In the peasant soup, the vegetables are cut a little bigger without too much finesse. Boil everything for another 20 minutes.

3. Now that the soup has dropped, add the liter of cabbage juice. I use and use a lot of cabbage juice in soups in traditional recipes. I like sour soup. If you prefer sweeter soup, give up cabbage juice or borscht.

4. The last vegetables added are the potatoes cut into pieces and which should not boil for more than approx. 15 minutes because they must remain firm but not crushed. 5 minutes before add the noodles.

5. Put the two eggs in a bowl, sprinkle two tablespoons of cornstarch on them and mix but without beating them.

We break two eggs, sprinkle two tablespoons of cornstarch and mix but without beating eggs

Taste the soup and add salt to taste. Checking the taste is mandatory before stopping the fire. With the country chicken I took out the soup in more than two hours, but with commercial chicken we reserve it in 45-60 minutes (cooking time). Once the fire was stopped, we poured eggs mixed with cornstarch into the pot while we spread them with a fork on contact with the hot soup, thus forming & # 8220zdrente & # 8221.

6. Chop the greens, parsley and larch and flavor the soup. I use larch quite a lot for soups, an ingredient that I really appreciate and that I consider to be underutilized.

Serve hot with pickled, green or dried hot peppers and baked on the fire & # 8230 with sour cream if you want & # 8230 I like it with grated horseradish in vinegar. Very nutritious and I noticed that it is very appreciated by children, especially because it has everything. I also like egg rags in nettle soup.


Radauti soup

Radauti soup is one of the main dishes served at lunch or sometimes at dinner.

As the name suggests, the soup from Radauti was first prepared in the city of Radauti in Suceava County in the 70s. The one who invented this assortment of soup is Cornelia Dumitrescu. The housewife introduced chicken into belly soup, at the insistence of her husband, who wanted chicken-flavored belly soup. [1] He soon introduced the recipe to the menu of the restaurant where he worked. The soup was appreciated even by foreign tourists, who asked for the recipe. Many chefs or restaurant owners have introduced the recipe on their premises.

Ingredient: chicken breast, cream, 3 egg yolks, 2 carrots, 2 peppers, an onion, 3 cloves garlic

Peel the vegetables, wash the chicken breast and put them all to boil in a pot. Add salt to taste and simmer until all ingredients are boiled. After all is boiled, remove the pot from the heat, remove the vegetables and chicken and leave to cool. Cut the carrots into cubes, and take a cup of soup from the soup pot in which they boiled all the ingredients and leave it to cool.

Mix the 3 egg yolks with the cream until smooth, then the crushed garlic together with the soup cup left to cool. Put the pot of soup back on the fire and add the composition made above of the yolks. Put the chicken breast loosely and the carrots. Boil for another minute and remove the pot from the heat.


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