Veal broth soup with egg rags
We are crazy about veal brushing so we made an excellent soup yesterday, just good on this cold :)
- 2 pieces of veal broth with bone
- 2 large carrots
- an onion
- 2 red bell peppers
- 4 potatoes
- a small zucchini
- a hand with wide cuts
- an egg
- green parsley
Preparation time: less than 120 minutes
RECIPE PREPARATION Veal broth soup with egg rags:
The veal broth is washed and boiled until all the foam comes out, discard the water and wash well with cold water, then boil in 3 liters of salted water and boil covered until the meat is well softened (about an hour half). Peel the vegetables, chop the onion and bell pepper, cut the carrots and cut the zucchini into thicker slices. Add it to the soup together with the whole potatoes and match the taste with salt. Boil again with a lid until the vegetables are soft, then remove from the soup and keep warm in a hyena bowl. The meat is removed, cleaned of stingrays and set aside in the vegetable bowl. Grate a little boiled carrot in the soup pot and add the noodles. At the end, add the beaten egg and form the rags. Sprinkle with chopped green parsley and serve hot,
Boiled meat and vegetables are served with green parsley and freshly grated horseradish.
This is the vision of a Transylvanian on a Moldovan beef borscht. From here in Transylvania, I saw it as a very successful pairing between a beef soup and a beef soup. From the soup it took on the intense taste of beef and noodles, and from the soup, some of the vegetables and the fact that it is sour.
I didn't have & quothomemade borscht in Moldova this time, but I tried the Olympia borscht and was very happy with it. Clean, pleasant, sour taste. What it lacked compared to the one in Moldova was the pleasant aroma of larch. So I improvised and I flavored it with larch (frozen) when I boiled it. Then I chose to strain it before putting it in the soup, because I only wanted a subtle aroma of larch for my borscht. Leusteanul is a plant with a rather intense aroma and it seemed to me that if I add a lot it will cover the pleasant taste of beef soup, which I can tell you is obtained with quite a lot of effort: I choose the right meat, I make a fairly concentrated soup ( there are fewer portions, indeed, but I prefer the quality over the quantity), I cook the meat for 1 hour and then I boil it for three hours. So the subtle aroma of larch and in the end only chopped parsley for freshness and color seemed to me the right choice. I told you from the beginning. it is my vision, but those who have tried it have been delighted.
Soup or meat soup
For the soup you can put more bony meat and skins. If we want to have brine, then we will put as much meat as we think we need for the number of people.
From the cow, the best meat is the apricot from the ribs, impregnated with fat or the brisket at the end of the leg, the white brisket. From the hen will be placed the bony part with the back and chest, wings. The legs remain for the steak.
The meat is never kept in cold water before, under the pretext of bleeding, as do some housewives who do not want to give up these practices. The so-called blood that is thrown with water, even forms the basic matter, which enriches the nutritional value of the soup, are the albuminoid substances that dissolve in water and are thrown away.
So, the meat will be washed quickly in a stream of water, it is boiled with cold water, leaving it even for 10 minutes, before boiling it. Put a little salt, which will collect the foam.
Boil from the beginning on low heat, in small pots, covered. The foam will not be removed, as it gathers and settles later.
The vegetables are cut into large quarters and put immediately after the soup has boiled. It will not crush even if it boils for 2-3 hours slowly. If the meat is older, boil it in 2-3 hours.
If you have a pot that boils under pressure, it is good to at least boil the beef in it. The meat will boil in a maximum of 1 hour instead of 2-3 hours and the brine will be excellent, juicy, not fibrous, as it is when it is cooked normally.
If the pot is smaller, put only the meat with cold water up to half of the pot. Boil the vegetables separately and add the boiled meat to the pot. Boil a little more together for taste.
Some useful tips
When the water in the pot boils and the first vapors have started to come out near the lid, the fire is greatly reduced, otherwise the liquid will come out, pushed by the vapors formed. If it boils over low heat, this does not happen.
When the soup is ready, strain the necessary amount for lunch and leave the rest with vegetables until the next day, to extract all the sweetness and taste, then strain and keep covered in the fridge. If a salad is made from vegetables, then strain it on the same day.
Meat soup can be served with semolina dumplings, liver, noodles. Galuestele can be made only from flour, or half flour and half semolina or only semolina. When made only from flour, for a large egg it is necessary 40-50g of flour, of semolina and flour: 30g of flour and 30g of semolina and only of semolina 3-4 tablespoons of semolina (75-80g).
Strain 2 liters of soup and bring to a boil, until the dumplings are done. They can be boiled in water separately and then they are taken with foaming and put in soup. In this case they are not so tasty. If boiled directly in the soup, they will absorb from the amount of soup, especially those that have semolina and need more soup. When made only from semolina, they will result in about 24 large dumplings and require 3-4 liters of soup.
Beat a large egg white with a hard foam, then add the yolk, beat a little more to mix, then add 30g of semolina mixed with 30g of flour all at once and mix lightly with a fork by turning over until all the flour and semolina are incorporated.
If the composition has remained frothy, add a little semolina or flour and mix lightly, or let it sit for another 1 minute, turn a little with a fork.
Take the composition with a teaspoon soaked in soup, along its length and release in boiling soup. When all is ready, boil for 10 minutes with the lid on in small pots. There will be around 20-24 suitable and fluffy pieces.
From plain flour or only from semolina, they are made in the same way, except that the quantity indicated above is put for 1 egg. No matter what they are made of, the composition should not be too hard to stand on, it is thick.
Beat a hard egg white, add the yolk and beat a few times to mix, then add 50-80g of poultry or veal liver, raw, passed through a sieve of stainless wire, a tablespoon of breadcrumbs and a teaspoon of flour , a pinch of pepper, chopped parsley, all at once and only then mix lightly until everything is incorporated into the egg.
It is then taken with a teaspoon soaked in soup along its length and released into the boiling soup. Boil with a lid for 10 minutes. After they start to boil, reduce the heat to simmer. About 25 pieces will result.
A whole egg, 2-3 tablespoons of water and 50g of flour mix well to have no lumps and to be like a thicker, flowing cream. From the cup in which they were prepared, it is allowed to flow continuously in the soup. Small bubbles will form, which are boiled in 5 minutes.
Make a sheet of noodles from: 1 large egg, half an eggshell, water and about 150g of flour. Half of the resulting noodle amount is enough for 2 liters of soup. Boil the homemade noodles directly in the soup, add them in the rain, so that they don't stick, about 10 minutes. They don't have flour on them, so don't thicken the soup.
Noodle from the trade
For 2 liters of soup you need 80-90g noodles. Boil for 10 minutes in boiling salted water, strain through a thicker sieve to prevent passing, rinse with flour and add to soup. Boil 2-3 more boils in the soup to get a taste, then serve.
Put 3 tablespoons to 2 liters of soup and boil directly in the soup for 20 minutes.
Veal broth with carrots
Veal broth with carrots from: veal broth, carrots, onions, celery, parsley, dill, thyme, garlic, olive oil, salt and pepper.
Method of preparation:
Bring the broth to a boil in a pot in 3 liters of water with 1 teaspoon of salt. When it starts to boil, take the foam as many times as needed. Add the cleaned, washed and chopped onion and celery. 4. Cover the pot with a lid and simmer for 60 minutes. Clean, wash and cut the carrots into thin slices.
Put the carrot slices in a pan, along with the oil and 4-5 tablespoons of the juice in which the broth is boiling. Saute the sliced carrot slices for 3-4 minutes, then add the finely chopped garlic and greens. When the broth is well cooked, serve it hot with the hot carrot garnish.
Veal stew in bun
Still winter, still stew. This time, the calf. It takes three hours to do it properly. The good part is that during this time you can also make the buns in which you will serve the stew.
Buns can be made like here. Making stew is simple: cut the meat (for four portions you need 600 grams of veal, veal neck, shoulder or brisket) into not too big, not too small pieces (so you can easily take them in a fork without you use my knife).
Cut four onions into quarters and place them in an ovenproof pot, in a tablespoon of oil, next to a bay leaf, a clove of crushed garlic, a teaspoon of peppercorns and a large sliced carrot.
Put the meat over them, mix well, pour two cups of meat soup / vegetable soup over the meat and put a lid on the pot. After an hour you take the lid, mix the contents of a can of diced tomatoes (400-450 grams) with food from the pot, pour the tomatoes into the pot and put the pot in the hot oven without the lid.
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Potato soup with rags of eggsPotato soup with rags of eggs
Potato soup with rags of eggs
- 6 pink potatoes
- 3-4 carrots
- 2 parsley
- 1/2 celery
- 2 tomatoes
- 1/2 red bell pepper
- 1 large onion
- 4 cloves of garlic
- sunflower oil for hardening
- 1 bunch of parsley leaves
- 2-3 eggs for rags
- pepper, thyme
Preparation: Potato soup with scrambled eggs
Peel the roots (carrots, parsley and celery), wash, cut into the desired shape and boil with 3 liters of cold water. When the foam rises above it, it is collected and thrown away. When necessary, top up with warm water.
Meanwhile, the other vegetables are being prepared. Peel an onion and garlic, wash it, cut it into small pieces and lightly fry it, until it softens, add enough oil over low heat.
Wash the bell pepper, clean the stalks and seeds, then cut the julienne and also fry with the onion and garlic.
Wash the tomatoes, cut them into cubes and put them in a frying pan with the other vegetables. Keep the pan on low heat until the liquid left by the tomatoes drops a little.
Peel the potatoes, wash them, cut them into cubes and add them to the pot with the roots. After 2-3 boils, add the hardened vegetables.
Leave the soup to boil for two or three more minutes and in the meantime pick the parsley leaves, wash and chop.
Mix the eggs with a pinch of salt and pepper and then add & rdquo & icircn thread & rdquo & icircn the soup which is almost ready. Let the soup boil for another 3-4 minutes, then season with: salt, pepper and thyme, sprinkle with chopped parsley, put the lid on and remove the pot from the heat.
Leave the soup, with the lid on, for another 10-15 minutes, so that it rests and then it can be served.
Whoever wants, can combine the soup with a hot, fresh or pickled pepper & vinegar.
Infant menu 7-9 months
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Adding cereals to the bottle can be considered a common practice of feeding infants with valences f.
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Do you know that any young animal meat contains a lot of uric acid? That's why the first water is thrown away! Vegeta is not poisonous! Add a little vegeta and don't add salt. gives good taste to food. try, then criticize !!
A wonderful veal soup! The amount of meat is disproportionate to the vegetables, it is quite 0.500 g of beef brine (veal tail). Otherwise you managed to spoil all the wonderful tastes of vegetables with "VEGETABLE SPOON". 10 ', more than that turns them into inert vegetables. The old potato is put together with the roots, only the new potato is more fragile and put in the last 10 'of cooking with the zucchini and bell pepper. I boil all the vegetables in borscht and then combine them with the meat juice to taste. an egg - optional. At the end I put 2 bundles of larch, tarragon has a good taste when used in a low calf dish.
A goodness! For the whole family, especially for children!
Why throw the water in which he boiled the meat ?? Well there is only veal essence! You foamed well anyway !!
Excellent but why with Vegeta. Don't have enough 'weeds'? Why should we chemize unnecessarily?
They will put a carrot stopper in our throats, of course! The amount of meat in the recipe is enough for only 4 boxers in the super heavy category - this is more like a veal and borscht vegetable recipe.
The explanation for these aberrations in the novelty of the soup given by Petitchef is that we have a "Petit novice"
Alooooo, Petitchef! Do you read any comments on this Naina's recipes? Only culinary nonsense has been posted for days. How do we stop this idiot? Does it exist physically? If so, tell us how we deal with it, so we can make a command to annihilate, destroy and crush her computer!
Veal is so tender, good and expensive that it's a shame to put it in a soup, it goes much better with a steak or slices! However, the soup is very full of unnecessary vegetables. Because it is a meat soup, it only needs 2-3 pieces of onion, 1-2 carrots, bell peppers, 1-2 potatoes (depending on how big they are), tomatoes and larch! That's it! Or your soup looks more like a vegetable soup with a kilo of carrots and some meat! And why throw away the first water if it's veal? If it was old and bloody beef, yes, it was normal to throw away the first water, but when you have that beauty of white and tender veal, you throw all its taste in the gutter! And again vegeta? You really don't know how to cook without vegeta?
Rather than throwing water after 2-3 boils, it is better to throw it with meat, after which you make a soup to your taste only with vegeta!
Example of a menu for the diet in liver diseases
We offer several menus for the winter period, at your choice, for which you can opt alternatively:
7 o'clock: barley coffee with milk + toast / 2 - 3 meatballs, jam, toast, rosehip tea / Romanian mesh with sour cream and white toast / jam, toast, St. John's wort tea
10 o'clock:Cow cheese with apples and a hard horn / two horns stuffed with poultry and beet juice / liver pate in egg white with a horn / baked potatoes stuffed with cottage cheese
13 o'clock: Vegetable soup with egg whites + breaded brisket + noodle pudding with apples / bird pilaf + apples stuffed with apricot jam / potato cream soup + chopped chop with carrot sauces + vanilla cream / borscht with noodles + meat bite with vegetables + semolina with fruit compote
16 o'clock:an apple / carrot juice / apple juice / orange salad with meringue
7 pm: ham + salad of vegetables + yogurt / macaroni with meat + compote / grilled liver / “nest” polenta with milk
9 pm:a teaspoon of jam / a grated apple / an orange.