New recipes

Soup with "leaves"

it's great with smoked ciolan, I didn't find it this time

  • 3-4 carrots
  • paturnjel root
  • 1 piece celery
  • 1 onion
  • rib (better with smoked ciolan but I did not find, I usually find)
  • 1 can of tomato paste
  • 1 cane bag
  • salt
  • square pasta (in our country they are called lascute) 200g

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Soup with "leeks":

Peel the vegetables and cut into larger pieces, then boil with salt, onion and smoked ham (ribs in my case)

When the ciolan is boiled and the vegetables are put, the pasta (licorice) is left to boil, then the borscht and the tomato paste are put and it is left to give 2 more boils, then the fire is extinguished.

It is a great soup and easy to make and very tasty

Serve with sour cream and if you like peppers

Licorice soup - Recipes

Licorice is pasta, cut into larger squares. As far as I know, they are also commercially available, I use homemade ones.

Before I made the lollipop soup, I called my mother and grandmother, to make sure I made the soup at my mother's house & # 8221! This soup is cooked quite often in my Transylvania, in the area where I am. It is very easy to prepare, and for me it tastes like childhood. I hope you like it too :)

Clean and wash the vegetables and smoke.

The carrot is put on the large grater, the onion is cut in half, and the smoked meat is cut into cubes (if you also have pieces with bone, you can keep them as such). Put in a pot and fill with 4-5 l of water, season to taste and cook for about 30-40 minutes, until the smoke is cooked.

Then add tarragon and licorice. Leave it to boil for about 5 minutes, during which time, in a saucepan, put the finely chopped small onion, together with the spoon of paprika. Remove from the heat and gradually add the sour cream, egg yolk and lemon juice (you can also use borscht). It is lengthened with 2-3 tablespoons of hot juice, and the obtained composition is poured over the soup.

RECIPES: Meat, fish, vegetable and sweet dishes

Salt, pepper and mix with the chopped dill. Grease a pan with oil. Then spread a sheet of dough, then a layer of filling, then dough and filling. The last layer will be dough, which is well greased with oil. & # 160

TIP The oven must be hot when the pie is inserted. Bake over low heat. & # 160


Wash the meat, cut it into pieces of the right size and boil it in water with a pinch of salt. Add the cleaned, washed and diced vegetables, then the finely chopped onion. Tomato paste is thinned with water, lemon salt and roasted tomatoes, peeled and cut into quarters. Allow to simmer over medium heat, and the pot on the fire must be covered on three quarters of the surface with a lid. & # 160

Boil for about three quarters of an hour, frothing from time to time, if necessary. When removed from the heat, add the finely chopped larch. & # 160

TIP Serve hot with finely chopped parsley, sprinkled on top. & # 160

The bones are washed and boiled in a pot of cold water with a little salt. Separately, boil the noodles in another bowl with boiling water and salt. When it has boiled enough, remove it with a whisk, pass it through a stream of cold water and let it drain. & # 160

Tomatoes are boiled in boiling water, then cleaned and cut into small pieces. Carrots and peppers are cleaned, washed and cut lengthwise into thin strips. Bring the carrots, tomatoes and peppers to a boil in the obtained bone soup and, when they are ready, add the noodles, salt them in moderation. & # 160

TIP Serve hot, with finely chopped parsley, sprinkled on top. & # 160

Onions, carrots and celery are cleaned, washed and cut into quarters. The pork legs are washed well, scalded or boiled if necessary, then washed again and boiled, together with the vegetables, in cold salted water. Gather the foam, letting it boil for a few hours, until the meat begins to come off the bone. & # 160

Remove the legs, clean the meat, cut into pieces, and strain the juice. Beat eggs with sour cream and pour slowly over the juice. Add the pieces of meat, crushed garlic, salt, pepper and vinegar to taste. & # 160

TIP Serve hot with hot peppers. & # 160

The cutlet is washed, portioned, beaten with a hammer, salted and peppered. The ham is cut into slices, as are the cheese and tomatoes. & # 160

Place the slices of cheese and ham over the chops, up to half the surface of each portion, and the rest of the meat is wrapped over it. Then add flour, egg and breadcrumbs and lightly brown. Serve assorted with boiled vegetables. & # 160

TIP Can be garnished with lemon. & # 160

The livers are boiled in enough water to cover them, then they are taken out, drained and kept warm. The vegetables are cleaned and washed. Cut the onion into fish, the carrot, the celery and the pepper are cut into cubes. & # 160

Rosia is scalded, cleaned and grated. Heat the butter in a pan, cook the onion, then add the carrot, celery, bell pepper, and finally extinguish all with the tomato and its juice. Simmer for half an hour on low heat. & # 160

TIP Vegetables are served as a garnish for the liver. & # 160

DRINK: Stem red wine & # 160


The chicken is washed, cleaned and boiled. Cut the onion and put it to harden with 40 ml of oil. Boil the rice separately and mix with the onion and cinnamon powder. Cut the chicken into small pieces, sprinkle with cumin and place in a pan greased with oil. & # 160

Add orange juice, peppers, cherries and raisins. Sprinkle with 20 ml of hot oil. The chicken, thus prepared, is baked for 45 minutes. When ready, place on a plate, season with pepper and salt. & # 160

TIP Serve hot, with chopped greens and rice garnish. & # 160

fan-shaped sardines, with the ends in the corner of the plate. Place a clean red radish over the heads, but with the bark not detached. & # 160

From one end to the other of the two free corners put slices of tomatoes and over them put slices of eggs. Thin cucumber slices are placed over them, so that they cover only half of the yolk. & # 160

TIP In the absence of cucumbers you can use parsley. Serve cold. & # 160

Boil the potatoes in their skins, clean them, leave them to cool, cut them in half lengthwise, and then cut them into thin slices. Loosen the herring fillets. & # 160

Arrange the potatoes on a salad bowl, cover with herring, with thin onion rolls. The sauce prepared from four tablespoons of oil rubbed with a tablespoon of vinegar, salt, pepper and a tablespoon of wine, pour over the salad. At the end, sprinkle with chopped parsley. & # 160

TIP You can also prepare herring salad with diced apples, and you can pour sour cream over the salad. & # 160

Clean the fish, remove the fillets, put them through the mincer twice, together with the carrots and potatoes. & # 160

Cook the onion in oil, mix with fish paste, chopped greens, thyme, gravy and beaten eggs. Make meatballs, add flour and fry in oil. & # 160

TIP Serve with a garnish of potatoes or rice. & # 160

The fish is cleaned, washed and cut into suitable pieces. Cut onions, sliced ​​peppers and brown in oil. Then add the peeled tomatoes, green parsley, wine, salt and pepper. & # 160

In a glass bowl, fire resistant, put the fish and then pour the sauce. Place in the oven at a suitable heat for about 60 minutes. & # 160

TIP It can be served hot or cold. & # 160

Boil the vegetables and then the fish. Allow the juice in which it has boiled to cool, then remove the fish and place it on a deeper plate. & # 160

In the juice in which they cooked the fish and the vegetables, put the mushrooms, boil them, then add the gelatin soaked in a little warm water and the bay leaf. Boil the juice for another 15 minutes. Pour quickly over the trout and let it cool. & # 160

TIP It can be served as an aperitif or as a second course. & # 160


Put the onion on a small grater, preferably made of plastic, and mix immediately with the spicy tomato sauce, lemon juice, salt and pepper. & # 160

Separately peel the herring and skin, cut into strips and mix with onions. Pour a sauce of diluted vinegar and oil on top. & # 160

TIP They can be decorated with lemon slices or greens. & # 160


Peel and wash the carrots and onions, then finely chop and bring to a boil in the cabbage juice. Clean the fish well, and if it is bigger, cut it into suitable pieces. Then put them to boil in the pot with vegetables. & # 160

After both the vegetables and the fish have softened, add the salt soup. & # 160

TIP Serve with finely chopped parsley, sprinkled on top. & # 160


Clean the fish, cut it into pieces, salt and grease it with oil, then place it in a tray and put it in the oven. Cut the potatoes, onions and peppers into slices and simmer in half the amount of oil folded with water. & # 160

Add tomato paste, sour cream, sliced ​​smoked ribs, thyme, paprika, salt, pepper and 150 ml of water. Place the fish pieces over the vegetables with a slice of tomato on top and put them back in the oven. & # 160

TIP Serve hot, with chopped green parsley sprinkled on top. & # 160

Boil scrambled eggs. Cut the onion into very thin slices and put it in a pan with butter to soften well, over low heat. & # 160

Add flour and quench with wine, then add salt, pepper and bring to the boil. Eggs are cleaned, cut into quarters and placed in sauce. & # 160

TIP When the wine has dropped, serve with toast in butter. & # 160

Carrots and bleach are washed, cut and boiled in salted water and allspice. Cook the onion and add to the borscht. & # 160

After 30 minutes, add the finely chopped potatoes. Boil the beets separately, peel them, cut them and put them in the borscht. Peas and beans are boiled separately and added. At the end, add sour cream, salt and boiled borscht separately. & # 160

TIP Serve hot. & # 160

Peel the potatoes, tomatoes and mushrooms, wash and cut into small cubes. In a pan with hot butter, put the potatoes to cook first, then, when they start to fry, add the tomatoes and mushrooms, and later the peas. & # 160

Beat eggs, salt, pepper and pour into the pan. Grate the telemeau on top, then put the lid on and let it simmer for a few minutes. & # 160

TIP Serve with toast. & # 160

DRINK: Stem red wine & # 160

Separate the egg whites from the yolks. Telemeau is grated. The mushrooms are cleaned, washed, finely chopped and smothered in hot butter, then allowed to cool. Whisk the egg whites. Rub the yolks, in a large bowl, with butter, salt and pepper. & # 160

When the mixture acquires a creamy consistency, add cheese, mushrooms, sour cream and egg whites. Grease a pan with butter, cover with breadcrumbs, pour the composition and put in the oven, over medium heat, 15 minutes, to brown. & # 160

DRINK: White stump wine & # 160

Boil the mushrooms for 20 minutes in salted water, cut into cubes, mixing with boiled and chopped potatoes and cucumbers. Mayonnaise is prepared from yolks, then mixed in a bowl with mushrooms, potatoes and cucumbers. & # 160

After the mixture is obtained, cut the buns in half and fill them with the mushroom salad. Put them on a plate and, depending on your preferences, you can put them in the oven for a few minutes. & # 160

TIP It can be served both hot and cold. & # 160


Clean the mushrooms, wash them in more water, cut the blades and boil them in salted water. The water should be just enough to contain them, because they also leave the juice. Onions are cleaned, washed, finely chopped and added to the boil when the mushrooms are half softened. & # 160

After boiling, fill with meat soup or hot water and continue to boil. Mix flour with eggs and a little chopped parsley, salt, pepper, mix and take a tablespoon of the composition, dipping lightly in boiling soup. Boil the dumplings for about 10 minutes, then the soup is seasoned with salt and pepper and removed from the heat. & # 160

TIP Serve hot, with finely chopped parsley on top. & # 160

Put the peas in a saucepan with a cup of vegetable soup and a tablespoon of butter. Add a pinch of salt, cover the pan and bring to a boil until reduced. & # 160

The same is done with rice. When they have boiled, mix the peas and rice, put them in small forms and let them cool. & # 160

TIP Serve with tomato sauce poured over the overturned shapes. & # 160

Peel the potatoes, wash with plenty of cold water and cut into large slices, then bring to a boil in the vegetable soup. Remove when lightly crushed, sieved or mixed. & # 160

Potato paste is thinned with sweet milk and salted. Put the puree in the pot in which they boiled the potatoes, together with a tablespoon of butter. Boil the soup for 10 minutes and half an hour after it is ready, straighten it with sour cream. & # 160

TIP It is preferably served hot with toasted bread croutons. & # 160

Knead the flour with a yolk, milk, grated lemon peel, a little rum essence and a pinch of salt. Divide the dough into four pieces, which are spread on sheets. They are well greased with butter, they are superimposed and they are left to rest for an hour, after which they are spread in a single sheet, thin, which is divided into squares of 10 centimeters on each side. & # 160

Mix the cheese with a yolk and spread evenly over the squares of dough, then fold them into a triangular shape, stick well and fry in oil on both sides. & # 160

TIP When they are ready, drain the oil and serve hot. & # 160

DRINK: Stem red wine & # 160

Grate the lemon and squeeze the juice. Mix the flour with the sugar, which has previously been ground as small as possible, with butter, grated lemon peel and cinnamon. & # 160

Homogenize this mixture and let it rest for half an hour, then spread a sheet with a thickness of one centimeter. Cut the dough into various shapes, then place on a dry tray and put in the oven. & # 160

TIP The oven fire should be moderate. Leave the cookies until golden brown. & # 160


Boil the oil with a cup of water and a teaspoon of salt for about 30 minutes. After it cools, add the grated cheese and sour cream, then add the flour. Homogenize and knead, then spread a sheet about 5 centimeters thick. & # 160

Beat foam eggs and grease the sheet with them, then sprinkle cumin everywhere. Cut the dough into pieces the size of a pencil. Bake until golden brown. & # 160

TIP The tray must be ungreased. & # 160

Grate the orange and squeeze the juice. Rub the butter, first alone, then with the sugar, then add, one by one, the three yolks, peel and orange juice. & # 160

Whisk the egg whites, then add to the composition, in turn, a tablespoon of flour mixed with baking powder and an egg white. Place in the oven in a greased pan over medium heat. & # 160

TIP Serve cold, with powdered sugar on top. & # 160

Mix two flours of flour with yeast, sugar and milk, leave it warm for a quarter of an hour, during which time, separately, mix the rest of the flour well with a pinch of salt, butter and beaten egg, then with the composition of up. & # 160

Knead and leave until it doubles in volume. Knead again, spread a sheet that is greased with butter and sprinkled with raisins. Mix and form the muffins, which are placed in a greased pan and left to rise for another half hour, after which they are placed in the hot oven for half an hour. & # 160

TIP They are excellent for breakfast. & # 160

Wash the plums, peel them, grow them and remove the seeds. The rice is chosen, washed in several waters and left to drain. In a pot of boiling water, boil the plums and rice. & # 160

When they have boiled, add the margarine, caster sugar and vanilla sugar, stirring lightly, being careful not to crush the plums. Bring to a boil again, then remove the pot from the heat and leave to cool. & # 160

TIP Serve in cups of compote, sprinkling cinnamon on top. & # 160

Peel and seed the apples, grate them, put them in a deep plate with two tablespoons of caster sugar and a tablespoon of rum. & # 160

Leave to soak for an hour, then mix with the pancake batter. & # 160

TIP Serve sprinkled with caster sugar and rolled or folded into geometric shapes. & # 160

Rub the butter with the sugar and the whole egg. When the cream becomes frothy, add the cocoa, perfume with lemon peel and add a pinch of salt. & # 160

Add the flour, gradually, and incorporate by rubbing. Then knead a hard dough that is left to rest in the cold for two hours. Remove the dough from the cold, spread a one centimeter thick sheet, cut different shapes and place it on an ungreased sheet. Then put in the hot oven. Bake on the fire for half an hour. & # 160

Borscht with sprouts (recipe from Șopteriu de Câmpie)

I know where to take you to find new (old) Romanian recipes! In Șopteriu de Câmpie, somewhere in Bistrița Năsăud county, it used to be cooked like this: chisel borscht & # 8211 chişca being prepared together with calbașul or caltaboșul -, with sausage with ai and chiper & # 8211 ai being garlic -, when "Kill the pig," they say, meaning Ignat. It was also cooked "dires salad borscht with cream and egg", served with balmoş & # 8211 polenta boiled in whey.

In the past, there were "poultry dumplings in curry leaves" & # 8211, nothing but sarmale -, borscht in borscht, "pie" with cheese and dill, polenta "with potatoes, bacon and skim milk" & # 8211 the milk being made, you have already noticed, the milk caught -, lamb steak with baraboi & # 8211, that is, with potatoes and other "all that". It's hard for me to get them all out of the heat of culinary regionalism.

But because it's morning and I should give you the recipe of the day, I say let's talk today about borscht with sprouts, which are nothing but noodles.

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 heat up as well.

8. Pour the yolk cream diluted with 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 it, 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!