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Vegetable soup and chicken wings

Vegetable soup and chicken wings


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We clean the white onion and cut it into small pieces. We also cut the green onion into rounds. We clean the bell pepper and chop it finely, as well as the carrots.

In a pot put a little oil and water in which we add the chopped vegetables, peas and leave for 4 minutes on the fire, then fill with water, salt and pepper. Put the wings and gulia, let it boil for 20 minutes.

Peel the potatoes and cut them into small pieces. Peel the tomatoes and cut them into cubes. Put the potatoes and tomatoes in the soup. Put the bag of vegetable mixture, the broth and leave it on the fire for another 20 minutes. and the borscht, season to taste with salt, pepper or vegeta. Take out the gulia and throw it away. Turn off the heat and sprinkle with chopped parsley and larch.


Chicken cutlery soup

When we stayed with my mother (what times, sir, what times!) It wasn't 2 weeks before my mother made us chicken soup. So it is one of the culinary recipes with a tradition in our house, but what has changed over time has been the fact that, little by little, we have eliminated from the recipe the cubes of soup concentrates, vegeta and others. But the soup remained just as tasty, it is important to use fresh vegetables, bought from the market, from farmers and not from the hypermarket, ie from Turkey, Italy, Holland and others.

Ingredient:
& # 8211 1.5 kg winged chicken cutlery
& # 8211 a bunch of parsley
& # 8211 2 large carrots
& # 8211 half a celery
& # 8211 a parsnip root
& # 8211 2 parsley roots
& # 8211 250 ml sour cream
& # 8211 3 eggs
& # 8211 juice from half a lemon
& # 8211 salt and root salt (it is a salt mixed with celery, parsley etc and you can find it in organic stores)

First and foremost, grate the carrots. Here, of course, the Kitchen Aid food processor came into action, which I put to work every day!

Then I washed the chicken well and cut it into large pieces. I cut the wings in half

I put the vegetables and meat in a 5 liter pot and filled with water to the top. I left the celery, parsley root and parsnips whole and took them out when they boiled, but if you want, you can put them on the grater and leave them in the soup. I salted well and boiled everything.

When the vegetables and meat have boiled, separate the egg whites from the yolks and mix the yolks with the sour cream.

I pulled the pot off the heat and took the juice from the pot, I put it over the yolks, from close to close.

Then I poured everything into the soup pot.

I put the pot on the fire again and let it boil, then I put the egg whites, slowly, slowly.

I let the soup boil and put the lemon juice.

At the last boil I added the finely chopped parsley. I matched the salt and the soup was ready!

I didn't even wait for it to cool down well and I finished a bowl. In the pictures, I tell you honestly, I had to blow into the soup while I was taking the pictures, it was so steamy! We like it very much and I hope you like it as much after trying it. I miss my mother and this soup quenched her hunger, but not my mother Lucia & # 8230


Radautean soup

We invite you to watch below the video recipe for Radauti soup:

Step 1. Peel the vegetables and cut them into large pieces.

Step 2. Wash the meat well and cut the thighs into smaller pieces if necessary.

Step 3. In a pot of at least 5-6 liters, fill half with water. Put the meat and the 3 teaspoons of salt. Put the pot on the fire and let it boil until it forms a foam. Remove the foam a few times until it is no longer formed.

Step 4. Put the vegetables in the pot. If you want, add more hot water. Put the peppercorns. Let it boil for 50 minutes on medium heat with the lid on. When ready, remove the meat and debone. You will get small strips of meat.

Step 5. Finely chop the carrot and bell pepper. Strain the juice using a fine sieve through which the pepper does not pass. Put the juice back on the fire.

Step 6. In a bowl, mix the sour cream with the yolks, crushed garlic and the 2 tablespoons of flour. Then add a pinch of hot juice. Take your time. After you put 7-8 polishes you will get a homogeneous composition. Pour the composition into the pot. Also add chicken, carrots and peppers to the pot. Add the vinegar. Stir a few times and turn off the heat. Let it rest for a few minutes.

Step 7. Serve hot Radauti soup with sour cream, garlic sauce and hot peppers.


Chicken soup with tarragon it is very tasty and very easy to make. Certainly after we prepare it once, we will repeat the experience.

I made tarragon chicken soup with canned tarragon this summer. It kept very well, so you can try my recipe tarragon in vinegar for the winter.

This zama with chicken, soured with the vinegar in which I preserved the tarragon is flavored properly: neither too much nor too little. If you prepare this soup with green plant in summer, you will sour it with lemon juice, sour corcoduse juice or borscht. The variant I ate for the first time was with sour cream, but it seems to be just as good and simple, with less cholesterol. Healthier, but just as tasty.

Chicken tarragon soup is full and suitable for cool winter days, but it goes perfectly in the rest of the seasons. I would not refuse such a soup on a rainy summer day, when temperatures drop alarmingly below 20 degrees.

I was glad to see that tarragon grows in my aunt's garden, in Vrancea. In my childhood I did not see this plant at all in their garden, I met it for the first time in Transylvania.

In fact, that's where I first ate tarragon chicken soup. I was in the delegation, together with important members with the rank of minister. At the table, one of them even recommended this soup to me. He liked it because that's what his grandmother did. I liked it too, so I retained the idea and reproduced it for my own.

The good part was that although there were protocol tables, these people loved to talk to me and share all kinds of stories from their lives. I knew all the members of their families, I knew what they like to eat, where they like to go on vacation and what books they read, what schools their children studied at or where they worked.

If I miss something since I quit my job, well I miss the interaction with these people And, I miss the trips to the country. There are few big cities where the media station (the largest and most important, which operates both TV and radio stations) in which we work has not opened stations, and I was responsible for this.

If you like chicken and vegetable soups, I recommend you try it too peasant chicken soup. You will find more recipes with chicken in the collection presented in this link.

I leave below the list of ingredients and the preparation method presented step by step, with pictures, for chicken tarragon soup.

INGREDIENT:

500 g chicken (chicken breast and boneless thighs)
1 carrot maricel
1 medium onion
1/2 red bell pepper
1 large slice of celery
1 parsnip root
2-2.5 l hot water
1 tablespoon tarragon and vinegar
2-3 tablespoons of vinegar (where the tarragon was)
salt
4-5 peppercorns
2 tablespoons oil

Finely chop the onion, together with the grated carrot through the small grater and the diced chopped pepper. When they are hardened, add the chicken and sauté it together with the vegetables for 1-2 minutes, until it changes color.

Extinguish with a glass of warm water and let it boil for another 2 minutes. Put everything in a larger pot and add the rest of the hot water, celery, parsley and peppercorns. Let it boil until the chicken is penetrated, taking care to take the foam as many times as needed. When the chicken is cooked, take it out of the soup, cut it into pieces, add tarragon and vinegar (depending on the tastes, we add more or less to the indicated quantities). Season with salt and let it boil for another 10 minutes.


Transylvanian chicken soup

It is winter and another extremely cold one. As such, it is important to hydrate and put hot, cooked food on the table. This week we recommend this Transylvanian chicken soup, with a special flavor. It does not lack seasonal vegetables, and sour cream and sour cream will make this dish easy to reach the heart of your family members.

8 chicken wings
100 g peas
100 g pasta beans
2 onions
1 carrot
1 parsnip
1 zucchini
1 bell pepper
1 little cauliflower
4 tomatoes
2 potatoes
2 eggs
3 tablespoons vinegar
100 g sour cream
3 l water 3 tablespoons greens (larch and parsley), chopped
salt.

1. The chicken wings are washed and boiled in 3 liters of salted water.

2. After it has started to boil and the juice has foamed, add the peas, beans and all the other vegetables, cleaned, washed and cut into small cubes.

3. Boil everything for 30-35 minutes, over medium heat. After this interval, sprinkle the salt and pour the vinegar.

4. Beat the eggs and add them in a thin wire to the boiling soup, stirring with a fork, to form rags.

5. Sprinkle with greens and remove the pot from the heat. When serving, put a tablespoon of sour cream in each plate.

In this soup you can add any kind of seasonal vegetables (goulash, broccoli, leeks, etc.), except those listed. This dish has a special taste, if it is topped with borscht or green corcoduse.

25 minutes, plus cooking time.

Taken from the book "Chicken Preparations" - Elisabeta Iorga, Pocket Book Publishing House, Useful in the Kitchen, 2005.


Video: Chicken wings and veggies soup recipe