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Moldovan chicken borscht

Moldovan chicken borscht


After the hen was beheaded, her feathers were torn off, I talked to her, cut her nails and so on, washed her well and cut her.

In a large cauldron we put some water and scald the chicken, together with a spoonful of sugar, and then we throw the water.

Put the water needed for the soup, put the chicken pieces and let it boil a little alone. From time to time we will froth the soup.

Meanwhile, prepare the vegetables. after washing all the vegetables we perform the following steps: cut the onion into cubes, cut the carrot into cubes, cut the bell peppers into cubes, tie the parsley with a string, cut the celery into 2-3 large pieces, cut the parsnip lengthwise into 2-3 strips .

We put the tomatoes in a separate bowl, after we have washed them, and we put them on the grater on the big meshes.

After boiling the chicken for a few hours, add all the vegetables and parsley ...

When the meat is almost cooked, add the grated tomatoes and let it boil.

Meanwhile, boil the borscht and put it hot in the soup, after the stage with the tomatoes.

After it boils again with the borscht, add the noodles and season with salt and then leave for another 5-6 minutes.

Turn off the heat and add some freshly chopped parsley.

Good appetite!


Chicken borscht with homemade noodles as in Southern Bessarabia

A juice made from a one-year-old hen, neither too young nor too old, but only enough to be fat, to see the stars shining in the juice, to which you add some more vegetables & # 8211 onions, carrots, root of parsley & # 8211 and musai a sprig of thyme, boiled with the meat. It is soured with homemade borscht, made with scalded stalks, in the little pot kept warm for about two days. The noodles, made of flour and egg (also country egg, with egg yolk like gold), are prepared about two days in advance and wilted, so that they do not stick when boiled. Add it to the pot later and let it boil enough to swell. Aromatic, this Bessarabian borscht goes with larch, parsley and dill, but at this time, when it is unwrapped, you can also add leurdâ & # 8211 or the bear's garlic - while in summer it doesn't spoil a handful of sour & # 8230 sour. It is brought to the table with cream and dried onion, crushed with a fist. The elders say that once a large bowl was placed in the middle of the low table, with three legs, and from there they ate, lining up, first the elders, then the parents, then the older children, who went to the field, and finally the little ones.

Recipe collected by Simona Lazăr from the village of Erdec-Burnu, Southern Bessarabia, Ukraine.


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Recipe of the day. Potato borscht, as in Moldova (Romanian recipes to your taste)

We are already halfway through Lent and many of you are very keen to respect it! Romanian fasting recipes! I know that's what you want to know from me! I embroidered today's column precisely on this g & acircnd: Romanian recipes, for cooking & icircn inimapostului!

At the heart of the Great Lent of Easter, there is nothing better than a Moldovan borscht, with potatoes, carrots, onions and bell peppers, with boiled tomatoes and beans, with a few tablespoons of oil (to have stars, like chicken). . Sour, isn't it ?, with & hellip borscht & ndash that's just why it's called what it's called! But & ldquochichirezul & rdquo to this juice are the greens: larch & ndash ah !, larch! & ndash, parsley, dill and thyme.

The stew is a classic one and is made like in the time of the ancestors, and the crucial element is the greenery, which, added generously after the pot has been taken off the fire, drives the borscht of flavors crazy.

Will you want to know how to prepare & hellip? Then sharpen your pencil, give the page of the recipe book and write down the instructions:


TASTES.

We clean the chicken, wash it and cut it into pieces. & # 160

We boil it in a large pot with cold water - to exceed the level of the meat with a palm, over low heat. We will also put the entrails, and if the hen also has eggs, success is guaranteed.

After about 20 minutes, add salt and froth, when necessary. To lift the foam, we occasionally pour a little cold water into the pot. The borsch must be clear. & # 160

After an hour and a half, add a finely chopped onion, 2 grated carrots and a parsley root. After a quarter of an hour we put 1 finely chopped donut and 2 finely chopped peeled tomatoes. & # 160

After another 10 minutes we put & # 160 noodles made at home, the day before, from 2 eggs and flour. They are not very pretentious, they can be a little thicker. & # 160



At the end we add about 0.5 l of boiling borscht. We suit the taste, because it depends on how sour the borscht is. Then chopped green parsley, dill, chopped larch and a thick sprig of thyme.

Set the pot aside, put the lid on and let the flavors blend.

I put a portion with a wing, a piece of chest and liver.

Mmmmmmmm. Delicious and consistent. You don't need type two anymore.


Chicken soup with garlic and sour cream - filling and extremely tasty

  • Chicken soup with garlic and cream (Maria Matyiku / Epoch Times) Chicken soup with garlic and cream
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Onions, carrots, parsley and celery are washed, cleaned, then finely chopped. Cut the pepper into small cubes (Maria Matyiku / Epoch Times) Onions, carrots, parsley and celery are washed, cleaned, then finely chopped. Cut the pepper into small cubes
  • Add the vegetables to the pot. (Maria Matyiku / Epoch Times) Add the vegetables to the pot.
  • After the vegetables have boiled, add the washed rice (Maria Matyiku / Epoch Times) After the vegetables have boiled, add the washed rice
  • After they have all cooked well, add the crushed garlic, salt, pepper and lemon juice to taste (Maria Matyiku / Epoch Times). After they have boiled well, add all the crushed garlic, salt, pepper and lemon juice to taste.
  • Set the pot aside and then straighten the soup with the yolk mixed with yogurt or cream. (Maria Matyiku / Epoch Times) Put the pot aside and then straighten the soup with the yolk mixed with yogurt or cream.
  • Serve with hot peppers and warm bread or polenta and cream. (Maria Matyiku / Epoch Times) Serve with hot peppers and warm bread or polenta and cream.

Here is one of the classic traditional Romanian soups, very rich and filling that served at lunch can successfully replace the second course. In Transylvania it is also called aita soup. In Moldova, there is a similar variant of soup, called Rădăuţeană soup, in which rice is replaced with potatoes, and a tablespoon of flour is added to the training. Both options are extremely tasty. Drizzled with sour cream or yogurt and soured with lemon, borscht or vinegar, this chicken soup is served with hot peppers along with a piece of steaming bread or polenta.

Ingredient:

wings, paws, neck, back of a hen
2-3 carrots
1 parsley root
1/2 celery root
1/2 bell pepper
1 small onion
4-5 tablespoons of rice
the juice of a lemon

4-5 cloves of garlic
1 can of cream or yogurt
2 eggs
green parsley leaves
salt, pepper to taste

Method of preparation:

The chicken is cleaned and washed in cold water, then boiled in a pot with 3-4 l of hot water to which a tablespoon of salt has been added. Once it starts to boil, reduce the heat to low and simmer for about half an hour. With a fine spatula, remove the foam that forms.

Meanwhile, clean the vegetables: onions, carrots, parsley and celery are washed, cleaned, then finely chopped. Cut the pepper into small cubes, then add the vegetables to the pot.

After the vegetables have boiled a few times, add the washed rice.

After they have all boiled well, and the meat comes off the bone, add the crushed garlic, salt, pepper and lemon juice to taste.

Put the pot aside and then straighten the soup with the beaten egg yolks well with yogurt or cream. At the end, sprinkle the finely chopped green parsley on top.

Serve with hot peppers and / or garlic sauce. We wish you good luck!


How to fill the house bag old traditional recipe

How to fill the house bag with a traditional, old, Moldovan recipe. How to fill the bag with a little? How to make natural borscht in the house from scratch, without hoods? How to make homemade borscht with hoods? What is the borscht made of for souring soups? What is borscht and how is it prepared in Moldova?

This recipe also comes from our dear Mya Benea (from Galati), a devoted fan of our blog and a reliable help in Urban Flavors Group from Facebook (in which we invite you to register HERE). Mya delighted us with several great recipes prepared and photographed by her & # 8211 you can find them here.

This time Mya offered to show us how to make Moldovan borscht, as she learned from her mother and grandmother. That is, directly from the source. A natural and healthy bag.

Here's how it's done a delicious homemade chicken noodle borscht.

Because in our country (in Transylvania and Banat) soups are traditionally not soured with borscht but with sour cream and / or lemon, possibly with tomatoes or cabbage (or juice from other pickles), we received advice from Mya necessary to prepare a real Moldovan borscht. Everything is explained step by step and illustrated with many intermediate images & # 8211 as you are used to.

Mya is a perfect housewife who cooks goodies for her family every day. Of course, she also prepares the borscht at home, not being interested in the chemicals in the envelope or in the borscht in the supermarkets. It shows us in the following how to make real homemade borscht, only from corn and bran (without yeast), that is & # 8222 how to fill the borscht & # 8221 & # 8211 this being the grounded expression in Moldova.

The zero variant provides for a slow fermentation while the one with hoods (starter) will be a faster one. Once you have the hustle, things will go smoothly and you will be able to fill the house borscht as often as you want.

It will show you how to prepare homemade borscht from scratch (without stumps or stumps & # 8211 ie without & # 8222starter & # 8221) and how you can keep stews from them for future borscht batches.

Here is the recipe she sent. The result is approx. 3.5 L of homemade borscht, sour and fragrant. You will find both the zero and the version with hoods.


Wednesday's recipe. Moldovan fasting borscht (Romanian recipes to your taste)

Romanian fasting recipes! I know that's what you want to know from me! I embroidered today's column on this very thought: Romanian recipes, to cook in the heart of December!

In the middle of Lent, nothing better than a Moldovan borscht, with potatoes, carrots, onions and bell peppers, boiled tomatoes and beans, with a few tablespoons of oil (to have stars, when you put it on the plate) . Sour, isn't it ?, with… borscht - that's why it's called what it's called! But the "chichirez" in this juice are the greens: larch - ah !, larch! - Parsley, dill and thyme.

The stew is a classic and is made like in the time of the ancestors, and the crucial element is the greenery, which, added generously after the pot was taken off the fire, drives the borscht of flavors crazy.

Will you want to know how to prepare it? Then sharpen your pencil, give the page of the recipe book and write down the instructions:

Fry the onion until golden brown, then fry the peppers with the diced carrot. Then, & # 160.

Find out the details of this delicious on ANTENA SATELOR Romanian recipes.


Moldovan chicken borscht with homemade noodles

Moldovan chicken borscht with homemade noodles, a traditional recipe, as is done in my area. It is a sour borscht, extremely fragrant and tasty, borscht (sour with little borscht, made from bran ), with plenty of fresh larch. It can be made with any kind of bird: chicken, goose, duck, turkey, bibilica & hellip

A miracle of peasant food.

I participate with this recipe in the Romanian Tradition and Gastronomy project, and this month's host, Cristina Iuliana Pana, proposed us to cook recipes for traditional soups and broths. So it was natural to come up with one Moldovan chicken borscht recipe with homemade noodles, isn't it?

To get along: Borsch means it's sour with BORSCH of little, made of wheat bran and corn. What is not sour is called Soup & ndash is the sweet liquid preparation. And what is added with vinegar, lemon or cabbage juice, pickles, corcoduse, green plums, agurida (green grapes) is called SOUP. That's the difference: how to sharpen. Tomatoes do not increase, they give a sweet-sour tint, but not enough to increase, and the yogurt does not increase but only & bdquodrege & rdquo & # 128578.

How to fill the bag with a little - see the recipe , can be done starting from scratch, even if you do not have hustle.

Now, if we have clarified these things, let's move on to the recipe for Moldovan chicken borscht with homemade noodles & # 128578

  • -chicken back- 1 kg
  • -1 onion
  • -1 carrot
  • 1 bell pepper
  • -1 parsley root, parsnip
  • -1 slice of celery root, about 100 g
  • - 1 tablespoon grated salt
  • -1 hot peppers (optional)
  • -1 l bag
  • -1 link of fresh larch
  • - tomatoes in broth - 400 g or fresh tomatoes, about 500 g
  • For noodles
  • -1 or
  • -flour

Moldovan bird borscht with noodles

For Moldovan bird borsch we need: 500 g poultry 150 g flour, 1 egg, 100 g onion, 50 g celery, 100 g carrots 100 g bell pepper, 500 ml borscht, 15 ml vinegar 1 bunch of larch, 2 g baking soda, 2 g peppercorns , 25 g salt.

o Meat of bird cut into portions and peeled onions, but whole, boil in salted water, and occasionally froth.
o The rest vegetable clean, wash, cut julienne, and after the meat has cooked for about 20 minutes, add them and cook until the meat is cooked.
o From flour, egg, 10 g of salt and baking soda quenched with a little vinegar or lemon juice, a hard dough is formed which is spread in a thin sheet, rolled and cut into strips.
o When ready, remove the meat and vegetables to a plate. In the strained soup, boil the noodles, after which the soup is seasoned with salt and soured with borscht.
Cooking time: 60 min.


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