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Servings: 8

Preparation time: less than 90 minutes


The mutton is boiled in water, slightly salted, approx. 25 minutes, froth as needed. Meanwhile, the vegetables are cleaned, then finely chopped. Fry the chopped vegetables with a little oil and boiled meat juice, about 5 minutes, then add the boiled meat and strained soup, leaving to boil for about. 30 minutes on low heat, uncovered. The novelty of this soup would be the replacement of rice with rice pasta from Barilla. Towards the end of cooking, add the risoni pasta and let it boil for approx. 10 minutes on medium heat, uncovered. The soup is served as such, or soured with vinegar / cream, accompanied by hot peppers, seasoned with greens. Increase and good appetite.

Duck soup & # 8211 A perfect recipe for family meals

For Romanians, soup has always been one of the main dishes at lunch or in the evening, regardless of the season. Duck soups have a special flavor. They can be prepared with sour borscht, or they can remain at the soup stage.

If you don't have borscht, you can use lemon juice or tomato juice. Soups give us the opportunity to include as many vegetables as we want. The greater the variety of vegetables, the more consistent will be the intake of vitamins and nutrients.

Don't forget to use a little cream and finish the soup with a generous amount of larch and green parsley.

Sour soup with duck meat - recipe


  • 1 kg of duck meat (without breast)
  • 3 liters of water
  • ½ celery root
  • 1 parsley root
  • 1 parsnip root
  • 2 carrots
  • 1 red bell pepper
  • 1 onion
  • 3-4 tablespoons of broth
  • 500 ml of raw borscht bran (or juice from 2 lemons)
  • 250 ml of cream
  • 2 tablespoons oil
  • parsley and green larch
  • salt and pepper to taste

Wash the duck meat, then put it in a saucepan with the water on the fire. Let the meat simmer for about 1 hour. Duck meat is considered more toxic than chicken or turkey. That is why it is advisable to collect the foam that forms above the water, or even to completely change the water after all the foam has collected.

Meanwhile, cut all the vegetables into small cubes, or as desired. Heat the oil in a saucepan or in a larger pan and sauté the vegetables for 3-4 minutes.

Remove the duck meat from the water and remove the large bones and skin. Put the meat back in the pot, this time adding the hardened vegetables, broth, salt and pepper.

Put the raw borscht of bran in a kettle and bring it to the boil. Pour it into the soup when it is almost ready, 10 minutes before turning off the heat. If you use lemon juice instead of borscht, add it to the pot without boiling it before.

Let the soup boil for another 10 minutes after adding the souring agent and then turn off the heat. Add the cream, mix and sprinkle the finely chopped larch and parsley on top of the soup.

Turkish "wedding" lamb soup & # 8211 Düğün Çorbası

Turkish "wedding" lamb soup & # 8211 Düğün Çorbası, step by step recipe. How to make a fragrant lamb soup, topped with yogurt and seasoned with lemon. A different kind of lamb soup, velvety and tasty, prepared according to the Turkish recipe Düğün Çorbası.

Every time I visit Turkey, I am once again captivated by the aromas of the local cuisine. So fragrant, so tasty and yet essentially simple and natural! It's one of the reasons why I don't hesitate to try new Turkish dishes, every time I discover a recipe. So with today's Turkish lamb soup. Because, you know, I've made lamb soups before, and I've published them. Traditional recipes of lamb soup with borscht and larch but also that of lamb soup with sorrel and tarragon, very good, by the way, you can discover them with a click on the pictures below.

Lamb soup with sorrel and tarragon

Lamb soup with borscht and larch

Returning to the discussion of Turkish cuisine, it is a passion not only of me, but also of my husband. When we go to Bucharest, we try to somehow get to the small pub, but full of good taste, of my friend Murat Usta. It's in Colentina, it's a modest place, where the bill will be ridiculously low and the food so tasty that it will bring tears of joy to your eyes.

Today's recipe is special, it is a soup that is traditionally served at weddings in Anatolia. I was intrigued by its simplicity, when I read the recipe, discovering it in a book of those you buy at the airport, when you leave a country. I also bought a book from it, Turkish Cuisine, and there I read for the first time about this wonderful soup, Düğün Çorbası. I also searched for it on the internet and, comparing more than ten sources, with very small differences, the recipe is the one recorded in the book, which I share with you.

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Interesting recipe & # 8211 gogonele soup with mutton

The chef from Resita, Uica Mihai, proposes us a soup of gogonele with mutton written with humor. For the recipe to come out like a book, all you need is:

a kilogram of boneless sheep's breast, a quarter of a kilogram of ripe tomatoes, a quarter of a kilogram of chopped onions, a carrot, a parsley, a parsnip, a kilogram of hard-boiled meatballs, salt, ground pepper and berries, bay , fresh mint from the garden.

If all these ingredients are put together, then just follow the instructions below:

"Cut the mutton into strips and let it rub with salt and pepper to penetrate. In a saucepan, fry the onion scales, carrot, parsley and parsnips, all cut into rounds.

And when they soften well, throw in the pot the tomatoes you passed through the meat sieve with a small sieve, so that a thicker broth comes out, which still smells of country. And now you have to sit next to the pot and turn with the wooden spoon, so that the broth doesn't stick. And when it starts to make oil blisters on top and it turns dark red, you throw the mutton in the pot and chew until it changes color.

Then add water, about three liters, and bay leaf, peppercorns, and a pinch of salt to taste.

And for about an hour, you have no business, you let the pot play on her tongue. If it was an old sheep, allow it to stand still for another hour and put the gogoneles cut in four.

And if you boiled the juice for another twenty minutes, then pull the pot off the heat and sprinkle the larch and mint that you chopped together until they left a green blood on the chopper. And when you put juice in the bowl, straighten it with some cream and hot pepper seeds, ”says Uica Mihai.

Lamb tarragon soup recipe


  • 600 g of lamb with bone
  • 1 large onion
  • 2 carrots
  • 1 tablespoon rice
  • 1 bunch green onions
  • 1 small celery
  • 1 parsley root
  • dried tarragon
  • 300 g sour cream or yogurt
  • 2 yolks
  • salt
  • pepper
  • 1 bunch parsley
  • 1 larch connection
  • 1 l borscht

Method of preparation

For starters, put a large pot of water over medium heat and add salt. Put the pieces of lamb that you can clean from grease and skin, if you want. Cover with a lid and let it boil, removing the foam whenever it appears on the surface.

Make sure that before you take the next step you are left with a fairly clear and clear soup. Dice the onion, carrot, celery and parsley root. Add them to the soup and after 10 minutes add the tablespoon of rice.

Season with salt and pepper and cook for another 30 minutes on low heat.

Lamb ribs

Now add the finely chopped green onion, tarragon and stir. You can also check the taste and add salt and pepper as needed.

Let it boil for about 30-40 minutes. In a small bowl, mix the yolks with the cream and set aside. Add the borscht and cook for another 5 minutes. In the composition with cream and egg yolks put about a polish and half of the boiling juice, then add everything to the pot of soup.

Turn off the heat and add finely chopped larch and parsley. You can serve it with homemade bread, cream and a hot pepper.

How to cook babic soup

  1. Heat the oil in a saucepan over medium heat.
  2. Add onion, celery, bell pepper and carrots.
  3. Stir and sauté the vegetables. Pour the water and cover with a lid. Boil for 40 minutes.
  4. Add parsnips and potatoes. Season with salt and pepper.
  5. Cover with a lid and simmer for another 20 minutes.
  6. Pour the borscht and add the babic. Boil with a lid for another 10 minutes.
  7. At the end, straighten the soup with beaten egg and add chopped larch.

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Recipes for the Easter meal. Ideas for preparing lamb properly

Lamb tripe

Traditionally, in preparation for the Passover holidays, Orthodox believers sacrifice a lamb, which symbolizes Christ's sacrifice for the salvation of mankind.


  • 500 g of lamb organs
  • six eggs
  • two bunches of green onions
  • two boiled carrots
  • two donuts
  • eight quail eggs
  • green olives
  • a bunch of green parsley
  • a bay leaf
  • ienibahăr
  • oregano
  • sea ​​salt
  • peppercorns mosaic

Method of preparation:

Boil the lamb in cold water with a few peppercorns and bay leaves. Keep the pot on the stove for 40 minutes. Separately, boil the carrots in salted water, and in another saucepan boil the quail eggs. Once everything is ready, take the organs, leave them to cool a bit and chop them finely.

To accomplish this step you can also use a food processor. Put onions, carrots, olives and donuts on top, then mix well. Put in a bowl the breadcrumbs, a little composition, boiled eggs, lined up along the tray, another portion of the composition and cover with the breadcrumbs.

Lamb steak with beer


  • a lamb rib
  • a can of beer or wine
  • two sprigs of rosemary
  • a clove of garlic
  • two bay leaves
  • 50 ml of olive oil
  • salt
  • pepper
Method of preparation:

Put the oil and lamb ribs in a pan and separately make a stew of chopped rosemary leaves, garlic, salt, pepper, beer and bay leaves. The composition is put over the meat, and the tray is put in the fridge and kept overnight. The next day, put the tray in the preheated oven at 210 degrees Celsius. Take the juice and pour over the meat during cooking. At the end it should be browned on the outside and juicy on the inside. Good appetite!

I find out from a travel guide that the big problem of Romanian tourists is the lack of soups beyond the proximity of our borders. Once you descend in the middle of Paris, near Milan or Amsterdam, an overwhelming majority of our compatriots visiting other lands ask for soup. Text written for where I have already published a series of articles dedicated to Romanian gastronomy. I invite you to read them.
The very fact that the people do not seem open to the traditional goodies of the place says a lot, but it is not the case here to talk about our extremely conservative culinary methods.
The soup is probably the identity preparation of Romanians everywhere, although, when we are questioned about gastronomic habits, we point to the sarmale and sigh with pathos that it does not belong to us. Unlike saramale, which is a holiday dish, the soup is the daily plate, the sufferer that today's corporatist lacks, the constant of urban or rural childhood. The warm edges served at the beginning of the meal, greased with a brandy before and sanitized of any flavor when they are combined with far too many fish and not at all the aromas of Romanian hot peppers to add more bread or polenta, regardless of whether it is spread or a feast of meat and vegetables with two fingers of fat from the fat hen, have become a major and irrefutable landmark of the local culinary daily. This gastronomic practice is so strong that it has various forms for the whole season and is common to all regions, with variations on the theme (soups, sweet soups, borscht and sometimes even more recent cream soups, of which there are no soups, no purees as my late grandmother would say).

I dedicated a rather large collection of proverbs and sayings to them: just by word of mouth, soup is not made if you have money, and in the forest you can find soup, do not pour cold water over boiled soup with two cooks. then at least fry yourself with a good soup for such bread, such a soup, whoever fried with the soup, blows and doesn't put your nose in someone else's soup, etc.

The soup generally 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. Thus the heads of the spahii regiments were known as soups. Next to their tent was always the tent, where the best belly or ram soups were made. In Turkish the well-known stew is called raven, a word derived from Arabic šorba (šarâb). These words accurately map Ottoman conquests. The Greeks after the conquest of Constantinople, who were intensely Turkish for four centuries, know it as τσορβάς (transliterated: țorbas). They still do today tchorba toptsita, ie a meatball soup. Bulgarians, Serbs, Croats or Albanians also cook it under various names derived from the Turkish word. Bulgarians, for example, cook Shkembe drank which somehow resembles belly soup. [1]

In the 17th and 18th centuries, the people of Bucharest prepared a dish called "pacea", made from sheep's feet or veal, drizzled with egg and vinegar, similar to belly soup. [2]

The belly soup was domesticated in Romania. It was said: "Because it was taken over by Ottoman rule, it was also its fate." Literally, because vinegar was a Romanian addition to this soup (in the absence of lemon), as well as vegetables. [3] Today, in higher restaurants, vinegar is not used, as it is said, it would be unfavorable to the taste.

For Romanian belly soup, many more ingredients are taken than for similar soups from other countries. Need: water or meat soup, meat (beef belly, veal or pork legs, beef bones with marrow), vegetables (onions, carrots, celery, parsley root, garlic, red pepper), spices and greens (salt, peppercorns, bay leaves, mujdei, green parsley, larch, celery leaves, hot peppers) such as egg yolks, sour cream, lemon-based sour, lemon salt, wine vinegar or borscht). [4]

The greatest consumption of time is when cleaning and boiling the belly (it is necessary to wash it several times, being each time grated with salt, then put, for 2-3 hours, in a bowl with water in which it dissolved a tablespoon of baking soda, after the meat needs to be rinsed very well, it is finally boiled for up to three hours) along with other meat ingredients such as vegetables, pepper and bay leaves. Julienne chopped carrots and red peppers are fried in an extra pan. Once cooked, the belly is strained from the juice (which is kept) and cut into "noodles" (8 to 0.5 cm). Bring the juice to a boil with the belly, and add the carrot as well as the fried red pepper, the juice, the greens, matching it sour. Remove from the heat, add a mixture of cream, egg yolks and a pinch of hot juice to the soup. Serve with hot peppers. [5]

Of course, you can buy belly already cooked, fresh or frozen. But without the original juice, the soup will lack the typical taste.

Journalist and writer Radu Anton Roman wrote: "This dish seems to be made for drunken bartenders, but it has the most sophisticated and demanding way of preparation in all Romanian cuisine. It's sour and sweet, warm and velvety, greasy, but delicate, eclectic and simple at the same time. ” [6]

Video: Tα μυστικά για γευστικότατες χειμωνιάτικες σούπες βελουτέ! Happy DayAlphaTV (July 2022).


  1. Jervis

    The very good communication is remarkable

  2. Keir

    Maybe I'll agree with your opinion

  3. Tygolkis

    Very useful idea

  4. Scanlon

    I'm sorry, but I think you are making a mistake.

  5. Grohn

    Many thanks.

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