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Greek soup

Greek soup

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Bring the chicken to the boil and remove the foam. Add the diced vegetables, add salt. After the vegetables and meat have boiled, add the vinegar.

Mix the cream with a tablespoon of flour, then put a little of the soup over the cream to bring it to a temperature close to the soup. After we have prepared the sour cream in this way, with the help of a sieve we will pour everything into the soup. Let the soup boil for a few more minutes.

Greek soup & # 8211 my mother's recipe

Greek soup & # 8211 my mother's recipe. With rice, drizzle with sour cream, egg and lemon and sprinkled with plenty of dill and chopped parsley. A light but nutritious, sour soup, full of vegetables and pieces of chicken.

In Transylvania we don't really make borscht, so Greek soup it is one of the most bitter we find here. Sour with lemon. Of course, the cream is not missing from it. We also have sour soups with cabbage or pickled cucumbers, but this is where the repertoire of & # 8222acids & # 8221 juices ends.

Greek style chicken soup it can also be made of whole chicken (especially if it is a country one, with firm meat, well run through the yard), from entrails (pipettes, hearts) or from carcasses left from the boning, wing tips, necks and spines. I sliced ​​a 2 kg chicken (for a paprika) and I put aside my back, neck and wings for this soup. The bones and skin (which we remove at the end) give it a special flavor! I wouldn't make this soup from chicken breast or thighs without skin and bone because the fairy would come out.

Greek soup can also be made with meat and lamb bones, duck, goose or even pig. Here's how I do it lamb soup for Easter.

Another straight soup with sour cream and yolk is the hair dryer & # 8211 also according to my mother's recipe. A madness!

Bridge: if you make a large pot of soup, enough for 2-3 days, NOT straighten it all from day one! Raw yolk and sour cream promote the development of microorganisms that lead to rapid decomposition of the soup, even if kept in the refrigerator. In addition, reheating it will be almost impossible because the egg will coagulate. Any soup or soup kept cold for 2-3 days should be brought to a boil and left to boil for at least 5 minutes (for sterilization). So it is better to straighten it as you eat it, in smaller portions. I take out as much soup with the polish as we eat at a table and move it to a smaller pot. I heat it as I said above and I make & # 8222 the training & # 8221 from 2 tablespoons of sour cream and 1 raw yolk & # 8222 on the spot & # 8221. It's the healthiest way. Do the same with the greens (dill + parsley): one part a fresh heel and sprinkle it either in sour cream or directly on plates, before serving.

From the quantities below we obtained approx. 4 L soup (about 8 good servings).

Meatball soup with corn and tomatoes

Now is the time to cook it, as there are still tomatoes with taste on the market. I confess that, if I were not a participant in the International Recipes & # 8211 The Food Connection project, initiated with a lot of inspiration by Oana and Diana from Savori Urbane, I would not have cooked from world cuisines other than popular in Romania. I repeat to Oana, that at her urging through the San & # 8217shi project in which I participated with a kind of joy, I started cooking Asian food and so far I don't stop. I knew her, I liked to eat her at the restaurant, but I wasn't used to cooking Asian. I said I wouldn't stop, because he took me out of the mess countless times when I was under the pressure of time. Since then, I don't miss the sauces specific to Chinese cuisine, rice and pasta, at least.
Spices other than the ones I inherited from my mother and grandmother, put in moderation and in proportions adapted to my own taste, are well worth it.
The entire collection with MEXICAN RECIPES can be found on Laura's page & gt & gt & gt Recipes like my mother. There is an interesting history about the specifics of this cuisine. The meatballs have added corn and sausages and the flavors are made of salsa and coriander.

2 tablespoons olive oil
1 large chopped onion
2 cloves garlic, chopped
2 small bay leaves
1.5l beef soup (or hot water, missing)
600g diced fresh tomatoes (winter in the box in its own juice)
200g salsa (diced tomatoes, 1 hot pepper, 1/3 teaspoon crushed coriander seeds, 1 cumin powder, 1 cinnamon powder, juice of 1 small lemon)
1 bunch of freshly chopped coriander or 1/2 crushed / ground beans (to taste)
3-4 tablespoons long grain white rice (I don't put much)
250g veal (can be minced, if you don't feel like chopping it)
150 g pork sausages (replace with beef, if you do not agree with the pork)
1 finely chopped onion
3 tablespoons yellow cornstarch
3 tablespoons whole milk
1 egg tied
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/2 teaspoon salt (flavors)

1. Boil about 2.5 liters of water, from which you will stop to fill the pot and soup. Wash the washed tomatoes crosswise at the top, superficially, and leave them to simmer for 30 seconds in water (no fire). This way you will peel them without difficulty.
2. Peel, wash and chop the onion into small cubes.
3. Heat 2 tablespoons of oil in a high-walled pan and cook for 5 minutes the onion, chopped garlic and bay leaves.
4. Turn off with 1 tablespoon of soup and move to the soup pot, after a few boils given in the pan.
5. Add the rest of the soup, diced tomatoes and the juice left, salsa and coriander. Boil for 15 minutes, over medium heat, under the lid.
6. Chop the beef together, if you bought it lean and sausages. If you are in a hurry and buy ready-cut veal, unwrap the sausages in your hands and mix with the beef.
7. Mix with: 1 very finely chopped onion, corn, egg, salt, pepper, cumin, the rest of the finely chopped coriander and add a tablespoon by tablespoon of the milk at room temperature, taking care not to thin and you can no longer run the meatballs.
8. Moisten your hands, shake them and roll hairs about 3cm in diameter. Let them go in the soup that is on low heat (move the eye to make coffee in the kettle, if it boils strongly). If the beef comes from a young animal, it will boil in 20 minutes with the rice. If you think the meatballs are hard, leave them for another 10 minutes, but they won't be good for rice, so it's better to boil them separately with the soup from the pot and combine them at the end.
boil for 10 minutes in very low heat.
9. Add the washed rice, add boiling water and cook for another 20 minutes on low heat. Pull the lid aside so that it is a slot for releasing steam, so that it does not catch fire if the pot is too small.
10 Taste the soup and season with salt and pepper, if necessary. Sprinkle thin strips of fresh coriander and bring to a boil.
Liv (e) it!

Greek chicken soup

Wash the chicken well, cut it into large pieces and boil it in a pot with 2.5l of cold water and peppercorns. The vegetables, except the carrot, are cut into large pieces and boiled with the chicken. Add a little salt. Boil over medium heat, frothing from the heat. Everything takes about 1 hour, if the chicken is homemade or less if you have bought chicken.

When the meat is well cooked, strain the soup. The chicken is removed from the bones and broken into pieces.

Separately, boil the rice with plenty of water and salt, according to the instructions on the package.

Put the remaining carrot on a grater in a saucepan and add 3 tablespoons of oil. After softening a little, add the strained soup and the meatballs. Turn the heat to low under the pot so that the soup does not boil.

In a large bowl, beat the yolks well with the yoghurt. Place a few tablespoons of hot soup on top of this mixture and mix thoroughly after each polish so as not to cut the composition. Pour everything into the soup pot, mix slowly and stir all the time in the soup.

Add the boiled and drained rice. Add the lemon juice. Check for salt and add more if needed. Leave on low heat for about 10 minutes to get the consistency of the soup (from the yolks), then turn off the heat and sprinkle with chopped parsley.

Chicken Soup In Greek

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Chicken Soup A La Grec - comforting soup made from scratch, perfect for a cold day.

You ever have one of those days when you don't feel so good. Well of course you do. I & # 8217m having one of those days today. I have such a sore throat and for such days there & # 8217s nothing better than a nice cup of hot chicken soup.

But I wasn’t in the mood for just any regular chicken soup. I remember this great chicken soup that is very popular back home in Romania, it & # 8217s called Chicken Soup A La Grec. It & # 8217s an amazing soup, it & # 8217s quite sour from the lemon juice. I for one love adding lemon juice to certain types of soups, but that's primarily because it & # 8217s is a very common way to make soups in Romania. They are actually called & # 8220ciorba & # 8221 which is not a soup, but a thicker, richer and sour tasty soup. That & # 8217s what differentiates a & # 8220ciorba & # 8221 from a soup, the sourness. Usually you would use lemons, but vinegar or borscht are quite common too to give these soups their sour taste.

Now this soup is one of my favorites, not only because it & # 8217s sour but it & # 8217s a creamy soup, full of chicken and veggies. It & # 8217s also very common with this soup to add rice to it, but this soup was thick enough for me, so I did not add any.

So give this soup a try, it's perfect for a cold winter day, or when you're feeling sick, it's a great comfort food.

Greek soup & # 8222

1. Clean the skin of the skin, wash it in 2-3 waters and boil it in water with a pinch of salt. When it starts to froth, take the foam carefully a few times until it starts to boil.

2. Cover the pot with a lid and in the meantime clean the vegetables, wash them, cut them into cubes, then boil them in the pot together with the brine.

3. Separately, strain the borscht and bring to a boil. Dissolve the eggs, beat well with a pinch of salt, add the cream and a pinch of the soup juice, until smooth.

4. After the meat and vegetables have boiled, remove the piece of brine, cut it into cubes, add the borscht, let it boil for a few more minutes, turn off the heat and add the egg mixture with the cream, chewing lightly to don't make lumps. Serve garnished with green larch.

Greek-style meatball soup

Today we will make the best and most delicious Greek-style meatball soup with simple ingredients and available to everyone, but also a very simple way of preparation.

Greek-style meatball soup, tasty, nutritious and ideal for cool days.
Given that I'm not a big fan of soups and broths, there are still some that I like as is this Greek-style meatball soup. Consistent, filling, full of vegetables, meat, cream in abundance and slightly sour can not be liked by anyone.

Stay tuned for the list of ingredients, but also for the simple way of preparation.

For many other recipes for soups with or without meat or fasting and much more, find in the soups and broths section or click on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

We put a pot with 1.5 l of water and salt on the fire, and in the meantime, we will make the meatballs like this: in a bowl we will mix the minced meat with the chopped parsley, eggs, salt and pepper, mix well and form balls of the same size. When the water boils, turn them over in the water and boil them for 5 minutes on medium heat. We take the foam down. After 5 minutes, put the meatballs in the vegetable pot, add the strained soup, add the rice and let it simmer for 15 minutes.

For the liezon, put the yolks with the cream and mix them. After 15 minutes with a polish, take the soup and put it on the lid, stirring constantly, as much soup as we can, to bring the lid as close as possible to the temperature in the pot. Turn the bowl back into the soup pot, turn off the heat and stir for another 3-4 minutes continuously.

Not really simple, but not very complicated, but very tasty and nutritious. Now I let you get to work, not before wishing you good luck!


Step 1

Greek soup

1. Boil the chest, back and wings. Add salt and pepper and simmer. After the meat has boiled, take it out on a plate, deboned it and cut it into small pieces, and strain the soup in which it was boiled through a small sieve, so that the soup remains clear.

2. Add the diced vegetables together with the rice and lemon juice and let it boil.

3. Add sour cream over the yolks. Take the pot off the heat, add a pinch of soup to the bowl with eggs and sour cream and mix well. Slowly pour the diluted composition back into the pot and mix until smooth.

4. Put the pot on the fire again and leave it until we see that it boils first, then turn off the fire. We straighten it with salt and pepper, if necessary.

5. Serve hot and grilled chicken soup with finely chopped parsley placed directly on the plate. Good appetite!

Sheep entrails soup

Exceptional culinary preparation, specific to the Southern Subcarpathians. It can be done anywhere in this country. Let's do it in Moldova as well.

  • sheep entrails (without liver): belly, mat, lungs, spleen, heart, kidneys, lures, head
  • 3-4 fleshy onions or 3-4 chubby leeks
  • 1 - 2 carrots
  • 1 celery suitable for the sea
  • 1 - 2 bell peppers
  • salt & # 8211 to taste
  • hot paprika or 1 - 2 hot peppers
  • 1 bowl with cream
  • 1 bowl of grated horseradish in a vinegar bath
  • chopped greens: larch, celery and dill.

Sheep's entrails are washed thoroughly. The belly and the mats are turned upside down, discarded from the leftovers, washed with plenty of water, rubbed with a straw brush and shaved with the back of the knife, and washed and scalded.

The lungs, spleen, heart, kidneys and lures are cut into pieces and washed with blood.

The head (with the neck and side) is cleaned well and washed with plenty of water, especially on the inside with the tongue and teeth. Bring to a boil.

The entrails, thus cleaned and washed, are boiled with cold water and salt in a large cauldron. When they are almost cooked, take them out, leave them to cool, then chop them finely. The sheep's head is cleaned of meat (which is cut faithfully), the tongue is removed and the beregata is cut in the same way. The brain eats broth.

The belly and chews of boiled and chopped sheep are called sponges.

The chopped entrails are placed in a bowl and left to stand.

Chop the onion or leek, carrot, celery and bell pepper and put them in the juice in which they boiled the entrails. When they are almost cooked, add the chopped entrails and continue cooking for another 10-15 minutes, then turn off the heat and straighten the soup with cream, season with salt and spice (paprika and hot peppers), sprinkle on top of the greens and dine with grated horseradish in a vinegar bath and warm polenta. A rare goodness! Soup for healthy people. She's kind of the second cousin of the belly soup.

Try also… Tasty soup with meatballs

The recipe you will not change soon - For this recipe, you need the following ingredients:

Necessary ingredients

  • 800 g beef
  • parsley
  • 250 g carrots
  • 2 onions
  • 2 tomatoes
  • 4 potatoes
  • 300 g peas
  • 1 red bell pepper
  • 4 bay leaves
  • salt pepper

Ingredients for hair:

Method of preparation:

1. For starters, boil the beef. In a deep pot add 4-5 liters of water, beef, cover with a lid and simmer for 2-3 hours. Using a spatula, remove the foam formed on the surface.

2. Using a knife, finely chop the onion and parsley. We put the carrots through the large grater. Add the vegetables to the soup, together with the bay leaves and cook over low heat for 30 minutes.

3. For the meatballs, put the rice to boil over high heat. After the water starts to boil, add salt and simmer for another 10 minutes. After this interval, strain the rice and leave it to cool to room temperature.

4. In a bowl, add the minced meat. Season with salt and pepper, then add the chilled rice. Mix well until smooth.

5. Form the hairs and place them on a plate, lined with oil.

6. After the soup has boiled, remove the beef. Add diced potatoes, peas and sliced ​​bell pepper.

7. Add the meatballs, season with salt and pepper and simmer the soup for another 10 minutes.

Word games - soup

Soup (from Turkish çorba) is a main, traditional dish in Romanian cuisine, at lunch (rarely at dinner). Soup is a liquid preparation of vegetables, greens and vegetables and meat or fish, obtained by boiling pieces of meat, cut into small pieces with different vegetables, seasoning with various ingredients: egg, cream, yogurt, rancid obtained by browning flour from various cereals and, preferably, souring with food vinegar, borscht, lemon juice or lemon salt, tomato juice, crocodiles, greens or cabbage juice (dies).

There are also fasting soups, only with vegetables, without meat and sour. As a green, parsley is used for soups, and tarragon for Transylvanian soups (Viorica uses larch). Belly soup, which is soured with food vinegar, does not contain greens. Potroace soup, good morning to your liking, is soured - cabbage juice. Greek-style soup is soured with lemon. In Moldova, the soup is usually soured with borscht obtained from the fermentation of bran and is also called borscht, now imitated with chemicals, powders in the envelope, from "Dr. Oetker"!

And I don't think the soups are foreign to you: à la grecque (from: pork, veal, lamb, chicken) Transylvanian (from: pork, veal) from ram's head sleep from chitici (small fish) from sponges or belly mushrooms of pumpkin cauliflower carp squash (with sour milk!) beans beans green beans vegetables lamb lamb lamb ((corn) fish meatballs fishfish fish modernized fish foals chicken etc.

In Turkish, the well-known stew is called çorba, a word derived from the Arabic šorba (šarâb). The soup arrived on the table of the Romanians on a historical whim, being boiled, first, in the cauldrons and boilers of the spahii troops of the Ottoman Empire. From the soup also derived "soup", first "the one who served the soup", but then also commander of a regiment of janissaries captain, chief, from the Turkish çorbaci, due to the association, common in the Turkish military organization, between the military unit and its kitchen own (TDK Dictionary Online - Çorbacı accessed on 2019-07-23). It also derived ciorbalic, meaning Polish. Do not be surprised, just as the French army took the soup to the German statuettes, in the territory of present-day Germany. And of course, returning to us, he did not arrive first on the table of the 90% peasants from Moldova and Wallachia, but first on the tables of the gentlemen and boyars walking around Istanbul or elsewhere, or even "imported" from Fanar, the district of Istanbul !

In some countries soup is called soup, but in our country we have to distinguish soup from soup. The soup, in which Viorica specializes, is a vegetable or meat stew with vegetables to which you can add noodles, vegetables, as well as spices. Granddaughter Amelie, to her grandmother's question about preferences, answers: "spaghetti soup"! The soup can be served as such or strained, but there are also cream soups. The soup is not sour. There are, compared to the traditional Romanian gastronomy, some soups recognized geographically as national specialties: minestrone (zuppa di minestrone, Italy), onion soup (soupe à l'oignon, France), cherry soup (savanyú leves, Hungary).

But let's take it one at a time, in a few languages ​​(in some, by clicking and watching online recipes):

a) anraith in Irish (from Old Irish anbruith, anbruithe, "broth")

b) apur - ապուր (from Old Armenian ապուր - apur), but also սուպ - sup in Armenian

c) outbreak in Scottish Gaelic (?)

d) cawl in Welsh (inherited from the Welsh cawl, this from the Latin caulis, root, this from the Proto-Indo-European * keh₂u-li, "root", cognate with the ancient Greek καυλός - kaulós, "root", with the Latvian kauls eo traditional Welsh soup, preserved ham with salt or beef with potatoes, celery, carrots and other vegetables)

e) soup in Romanian (from the Turkish çorba), çorba in Turkish (from the Ottoman Turkish چوربا - çorba, “soup”, from the Persian شوربا - šurbâ, a kind of stew), şorba in Azerbaijani (also from the Persian شوربا - šurbâ), to be researched and šorba (šarâb) in Arabic

With the "soup" wind in different languages

f) hasa '- حساء (etymology unknown)

g) juha in Bosnian, Croatian and Slovenian (from Proto-Slavic * juxa, this from Proto-Indo-European * yuHs-, Baltic cognate "soup, broth" are Lithuanian jū́šė, "soup, broth", Old Prussian juse, " soup ”and cognates with the Latin,“ juice, broth ”, Proto-Germanic * justaz,“ juice, broth ”, Sanskrit यूष - yūṣa,` juice, broth ”see also Russian уха - uxa,“ fish soup ”)

h) keitto in Finnish (keittää + -o, from Proto-Finnish, from Proto-Uralic * keje-, cognate with Estonian keetma, Caarelian keitteä and Livonian kīetõ, 'to boil')

i) köje - көже in Kazakh (also from Proto-Uralic * keje-)

j) leves in Hungarian (from the lev- root of lé + -es, lé, “liquid”, from the same proto-Finno-Ugric root * leme or from the proto-uralic läme, as the finic liemi)

k) marák - מרק in Hebrew, maraq - مَرَق in Arabic

m) soup in Corsican (HERE of fish from the soup, “to serve, to prepare the soup”, from the Latin minister, from the ministry, “companion”)

n) polévka in Czech and Slovak (related to polievka)

o) soep in Dutch, soop - सूप in Hindi, soup in Catalan, Galician, Spanish and Portuguese, soup in Swedish and Maltese, soup in English and Frisian (from medieval English English soupe, sowpe, don old French soupe, souppe, sope , from the Latin suppa, "baked bread", from the Proto-Germanic * supô), soúpa - σούπα in Greek, soupe in French, sup - суп in Belarusian, Russian and Ukrainian, sup - սուպ in Armenian, sup - سوپ in Persian, soup - soup in Bulgarian, Macedonian and Serbian, soup in Romanian Sūpa - ਸੂਪ in Punjabi, Soup - সুপ in Bengali, soup in Icelandic, soup in Albanian, soup in Estonian, soup in Danish and Norwegian, Soup (n) in German ( from the Germans of the Middle Ages soups, soups, soups, spread by the French army from its boilers, all from the proto-Germanic * sup, * suppô, * supp, "broth, soup", related to the German to drink ") soup in Basque, Zopp in Luxembourgish, soup in Latvian and Polish, soup in Italian, soup - זופּ in Yiddish, all from soup, by transforming s into z

Romanian dictionaries (source: DER 1958-1966) support the existence of words on which we must meditate, plus what we find:

a) syrups in Spanish (from Old Spanish xarabe, compared to Ladin sharope, Portuguese xarope, from the Andalusian Arabic word شَرَاب, from the Arabic word شَرَاب - šarāb, "drink, wine, coffee, syrup")

b) τσορβάς - tsorbas in neo-Greek

d) Serb Corba in Croatia, Bulgaria and Macedonia - чорба (bg .: Чорба, на турски: Corba от араб. شوربة - шорба, е вид ястие, приготвено чрез термична обработка на месо, зеленчуци, риба и др., подобно на супа - soup, in Turkish: çorba from Arabic.

f) csorba - чорба in Ukrainian (explained as: Чорба, молд. / рум. - sour 'soup' with vegetables and beef, pork or poultry, soured with bran borscht).

Soup in (c) arts

Moto: "The rulers share spoons even after the soup is over." (Vasile Ghica, In the Claws of Laughter, 2011)

You watched the soup in the culinary art in the videos you had access to above (maybe even successfully). "Mixing in someone's soup" means mixing (unwanted) in someone else's affairs, like Olguța with military matters, and it is recommended that you do your job. "Putting everyone in a soup", whether PSD, liberals or ushers, is not recommended. And be careful in the presidential elections, that's because you didn't take into account that "whoever was burned with soup also blew yogurt" and Băsescu woke up in the European Parliament, where he will get another pension, that he has a normal pension, president's pension, pension of mayor and pension of prrlamentar! That his word is also a "long soup", while Johanes's isn't much, that he either takes it out late, step by step, or he doesn't take it out at all.

The peoples of the world have many proverbs about soup: the Romanians ("the soup is not made only by word of mouth" "with two cooks the soup comes out either too salty or unsalted" the Persians ("if you have money, and in the forest you find soup"), the Armenians ("don't pour cold water over the boiled soup") and many others. And listen to Vasile Ghica, writer, but also reader ("I enjoyed his book like a potion soup").

Peasant beef soup

Mihaela Kerestely knows what a "long soup" is and criticizes an oscillating one (Transported: "When the soup had been getting longer / And he had dropped his chenzina, / The husband was talking to her, And the lover. By car."), while Eugen Ilişiu, through an epigrammatic pun, is taken by a former first sinister (People's Advocate: enemies. ”).

Vasile Larco, military writer, once explained to us how the Romanian feels, a lover of bahich liqueurs at the turn of the year (On New Year's Eve, after the potroace soup: "The thick smoke floods the house, / The wine flows in glasses, / He still stands. ”), While Marian Popescu does not feel very well in the presence of his mother-in-law and he probably knows why (Gastronomy:“ My mother-in-law, when she comes home, / I hear her from afar, / And when we sit down at the table, / She increases our soup. ”).

We all know, even Olimpiu Radu, who confirms us with the epigram from the Anthology of the Romanian epigram, 2007. how he lies with statistics and how with his help Rică Răducanu is equal to Țânțăreanu (Speaking of statistical data: “When lives - what a sinister trick / The more decent the percent, / I'd like to see a prime minister / Eating a percentage soup. ”). There is no point in listing these first ones. Better yet, to increase the "good percentages", we use recycling, listening to Mihail Mataringa ("The snowman is also good at something: after it melts, the good carrot remains to be put in the soup!").

Gabriela Gentiana Groza is taken by these various televisions in 2016, but from which you can also experience something (TV cooking show: “I want soup, meatballs, / I feel like my mouth is watering / And I'm tired of the taste /. No series escapes me! ”). Did the young lady experience anything she saw? That is if he does not live in poverty, which is well defined by Traian Conciatu, who did not find another rhyme, that bone by bone. (Poverty: "The old men, in moderation, / For their soup of bones, / Even if they don't have a tooth in their mouth, / Buy, broken, bones."). Look, the poet "came out"!

Шкембе чорба - Shrimp Soup (Serbia)

To have referred Ioan Toderaşcu to Ciorbea, Radu Vasile, Isărescu, Năstase, Tăriceanu, or maybe it's a new Nostradamus, that he didn't know anything in 2007 about Boc, Ungureanu called MRU, Grindeanu, Tudose or Dăncilă (After the change of the prime minister: “How I see, nothing has changed, / And I'm not saying to talk / In vain do you change a Polish / Always serving the same soup. ”). And Rareș Bogdan keeps threatening us that they, Țurcanu and Orban, are coming, that Barnea doesn't want to govern now! Someone who, noticing that "the (PSD?) Rose smells better than cabbage, concludes that it will make the soup better." That they, the users, come to the helm, living in groups and comparing each child with a laptop.

Gavril Glodeanu must have taken it with his mother-in-law, as he wrote, when his yard was full of chicks with one rooster (In the yard: “The rooster is too happy / the biggest thief, no way, / he has a wife / no mother-in-law! They are all soup. ”). Will she also be his mother-in-law?

And for those who forgot, let us remember the PCR, but in a different way, P (ile), C (knowledge), R (relations), that these were damn, as Sever Purcia reminds us, but he in „ our capitalism of cumetrie ”(“ I profit more from a good soup, / From alms as a neophyte./ But I'm afraid they won't put me / Some tax on. profit. ”). Maybe Orlando Teodorovici can hear us from finance.

Also in this cometry capitalism, I didn't even know that the actor and singer Cristian Popescu faithfully imitated Bibanu, the actor Dem Rădulescu, as Gheorghe Lungoci gives in the Sword Dance ("Passing a beautiful test, / The talented Cristian / He could to get her out of soup / Even from this Perch! ”). Cristian Popescu is the one who stands out on the Sunday album (see HERE) or with the praise for Liliana (see HERE). Rest assured, it's not CTP, mixed in the autumn presidential soup with Barna's praise and KWJ's criticism, now employed at UM 024 and who "before" was employed first as a computer scientist at the MI computer center, then at Scânteia! From unit to unit!

And I think you still remember the communist butchers, where there was no meat. But the butchers did not do badly, because they managed with the meat and bones that "got in", as Virgil Cacinschi found in the Anthology of the Romanian epigram, in 2007 (Butcher: "Everyone, without a word, / He made soup out of bones, / But he, mercantile in nature, / Made of bones. Villa! ”). Și v-aș întreba ceva: ați văzut vreodată, înainte de îngrămădeala din decembrie 1989, vreun milițian la coadă? Eu nu. Și știu că ședeam la coadă la carne în uniformă, chiar colonel fiind!

Iar cu Orban, Rareș Bogdan, Cioloș, Țurcan și alții, în opoziție, v-ați cam lămurit, că până și Constantin Enescu s-a lămurit încă din 2011, tot ca un Nostradamus (Discurs politic din opoziţie: „El din mers a prins o vorbă/ Şi-a facut din ea o ciorbă,/ Nici mai dulce, nici mai acră,/ Dar la <gust>. venin de soacră. ”).

Ion Untaru, trecând prin ciorbă, nu știm de ce, ne face cunoștință cu agora, piața aia publică din orașele Greciei antice sau #rezist cu muie, de lâgă guvern, agreată de președinte, unde se aflau principalele instituții și unde se țineau adunările publice, sau adunarea poporului care se ținea în această piață (Secetă în agoră: „. ne-a furat criza din timp, a intrat molima-n bani/ s-a umplut lumea de fani,/ stresul face victime în olimp!// ne-am îmbolnăvit de-atâta vorbă/ şi cantine populare,/ fericit cine mai are/ sufertaşul lui cu ciorbă!// un pahar de vin imploră/ fiecare la o cină/ însă cine e de vină/ că e secetă-n agoră?/). Cu atâția români îm străinătate, câte agore am avea unde să ne hotărască nouă soarta prin votul lor nesecurizat timp de trei zile? De 10 august nu ni se zice nimic. Să vedem ce iese anul ăsta, că deja se anunță, plus că și-a dat demisia și Carmen, ministrul MI.

Vasile Zamolxeanu se declara vexat prin 2017 de nerușinații care îi bat mereu la ușă, fără să remarce de câte ori a bătut și el la alte uși („Cioc-cioc: „. De te-apuci să faci o ciorbă/ Cioc la uşă după vorbă,/ Când iei un relax pe budă/ Ţup un cioc de la o rudă./”). Asta îmi amintește de un fost coleg de liceu militar care a urmat Ștefan Gheorghiu. Și-a făcut omul mulți amici printre activiștii „de partid și de stat” din multe orașe ale țării. Și ulterior le-a făcut vizite pe gratis. Dar când se anunța cineva că vine și el în București doar o zi, soția se plângea: „Aoleo! S-a anunțat că vine X. Nu putea să stea acasă?”

Chiar când ne povestea de sexul frumos prezent în aventuri galante, sexul ăla chiar tare cu adevărat, Ion Pribeagu nu uita de ciorbă (O aventură galantă: „Într-o seară, pe la zece,/ N-a fost cald, dar nici prea rece,/ Am avut o aventură,/ Nici cu Haike, nici cu Sură,// O coniţă delicioasă,/ Nici urâtă, nici frumoasă,/ Şi-am intrat cu ea în vorbă,/ Nici de Cosmos, nici de ciorbă.// Avea ochii ca doi aştri,/ Nici căprui, dar nici albaştri,/ Gura dulce, zâmbitoare,/ Nici prea mică, nici prea mare,// Sânii, două rândunele,/ Nici prea mari, nici mititele,/ Şi vorbind cu ea în şoaptă/ Nici prostuţă, nici deşteaptă. /”). Măi să fie, gând la gând, cu bucurie!

Și de la epigrame sărim la aforisme. Așa aflăm: că „guvernanţii împart linguri şi după ce se termină ciorba” și că „în ciorba lui Cronos nu a reuşit să sufle convingător decât arta” (Vasile Ghica, În ghearele râsului, 2011) că „ciorba de burtă i-a mers la inimă. ” (Janet Nică) „Iaurt. Suflăm în el după ce ne-am ars cu ciorbă.” (David Boia, 2018) că un „om de caracter: nu se bagă în ciorba nimănui şi nu face brânză cu nimeni.” (Beatrice Vaisman) „E greu de luat de la viaţă tot, când viaţa-i ciorbă şi tu furculiţă. ” (Valentin Chilat Cornaci).

Michelle Rosenberg e recidivistă în folosirea cuvântului ciorbă, chiar dacă ea îi zice supă sau „soap”: „ciorba dulce mai des îl aduce în iatac pe al tău iubit bărbat” „ca o ciorbă de fasole caldă şi gustoasă care mai târziu cu. tunuri se lasă (la notar) e relaţia bazată pe interes financiar” „o povăţuitoare vorbă e ca frunza proaspătă de pătrunjel în ciorbă, iar dacă e ascultată, omul constată că viaţa capătă o aromă bogată.” „ciorba fără cartofi e ca femeia fără pantofi” „a luat-o de soţie crezând că-i dă ciorbă şi piftie sau plăcinte şi sarmale, nu stafide cu migdale, dar cuconiţa e artistă, doamnă bună de revistă!”

Dorel Schor ne asigură că „poţi să torni şi ţuică în ciorba de peşte, că va mirosi tot a peşte”, iar Constantin Ardeleanu ne propune un „posibil meniu diurn de vis: la micul dejun o cafea de june prânz conjugal cu ciorbă de potroace cina, neapărat romantică, demnă de o Romă antică”.

Cu sau fără ciorbă caldă, să fiți iubiți! La Cora sau Kaufland nu bagă!

1) „Amintirile noastre sunt singurul paradis din care nu putem fi izgoniți." Jean Paul Richte

Video: Græsk salat. Den bedste salatdressing! Jacob Jørgsholm