Ciorba de pasare de tara cu bors

De catva timp tot primim carne de pasare de tara. Cum carnea de pasare de tara nu se preteaza la un gratar sau friptura la cuptor, singura solutie este sa devenim cat se poate de inventivi si sa facem o reteta pentru care e obligatoriu sa fierbem carnea.
Supa de pui cu galuste, cu fidea, a la grec, sunt deja variante de care ne-am plictisit. Asa ca de data asta am optat pentru o ciorba de cocos acrita cu bors.

Ingrediente:
– 500 g carne de pasare
– 1 ardei kapia
– 1 ardei verde
– 2 morcovi
– 1 radacina de patrunjel
– 1 pastarnac
– 1/2 telina
– 1 ceapa
– 500 ml bors
– 3 linguri bulion
– sare
– fidea
Am pus carnea de pasare la fiert cu putin sare in oala de presiune. Cam intr-o jumatate de ora a fiert.
Radacinoasele le-am pus intr-o alta oala si le-am fiert cu sare dupa care am scos telina, lasand restul in ciorba. Apoi am pus carnea si supa din oala de presiune peste legumele fierte. Am adaugat ceapa si ardeiul si le-am fiert impreuna inca putin. In final am adaugat bulionul si borsul si am mai fiert ciorba cam 10 minute. La final am pus o mana de fidea pe care nu am fiert-o prea mult (dupa indicatiile de pe pachet).
A iesit o ciorba gustoasa, acrisoara si plina de legume.Puneti verdeata dupa gust, de care doriti-eu am pus patrunjel.

Eu nu gatesc prea des cu bors, motiv pentru care am cerut cateva pareri. Iata ce am aflat:
– borsul fie nu se fierbe deloc impreuna cu ciorba, fie se fierbe maxim 10 minute pentru a nu avea probleme cu stomacul.
-se foloseste bors proaspat, tinut la rece, de preferat de la tarani. Sub nici o forma din cel de la plic.
-borsul se foloseste in mai multe feluri de ciorbe; eu stiu chiar o varianta de ciorba de fasole cu afaumatura si fasoale boabe.
Daca v-am inspirat sa faceti o ciorbita buna si acrisoara nu pot decat sa ma bucur.
Pofta buna!

Supa crema de legume si porumb cu trufa neagra/Vegetables and corn soup with black truffle

Se intampla cateodata sa primesc anumite ingrediente pe care nu stiu sa le folosesc. Habar n-am sa le combin, de multe ori nici nu le-am vazut in magazine sau nici nu le-am gustat vreodata. Asta s-a intamplat si cu trufele negre pe care le-am primit de la cineva tare dragut, ca parte a unui cadou deosebit. Asa ca m-am pus e treaba si am studiat cateva retete. Am ales cateva care mi s-au parut deosebite, simple si gustoase.
Una din ele este supa crema de legume cu porumb. Eu am adaugat feliile de trufa. Am avut o idee buna, aroma fiind deosebita.
Sometimes it happens to receive different ingredients that I don’t know how to use. I have no idea how to combine them, in most of the times I didn’t even saw them in the store or tasted them. This happened with the black truffles also. I received them from a sweet person, as a part of a wonderful present. So I made some research and I studied few recipes. I chose some of them which seemed exquisite, simple and tasty. One of them is the vegetables and corn cream soup. I added the slices of black truffle and it was a great idea because the flavor is wonderful. 

Ingredientele alese pentru supa au reflectat regula generala de a le folosi pe cele care pun in valoare trufa, fara a fi foarte aromate.
The ingredients that were chosen for this soup reflected the general rule of using the ones that put the truffle in the light, without being very flavorful.  

Ingrediente:
– 1 ceapa
– 3-4 morcovi
– 2-3 cartofi
– 1 ardei rosu
– 200 g porumb dulce
-sare
-piper
-ulei de masline
-felii de trufa neagra
Ingredients:
– 1 onion
– 3-4 carrots
– 2-3 potatoes
-1 bell pepper
– 200g sweet corn
– salt
– pepper
– olive oil
-slices of black truffle

Am fiert legumele cu putina sare iar spre final am adaugat porumbul dulce, din conserva. Am folosit din cel de la Sun Foods
Am pasat legumele cu mixerul vertical pana am obtinut o supa crema destul de consistenta. Apoi am adaugat putin piper, cateva picaturi de ulei de masline si cateva felii de trufa si am servit supa alaturi de crutoane de paine. Eu am preferat varianta vegetariana/de post. Se poate servi si cu smantana sau putin iaurt fara a afecta gustul trufei.
I boiled the vegetables with some salt and in the end I added sweet corn, from can. I used sweet corn from Sun Foods
I mixed the vegetables with the vertical mixer until I obtained a thick soup. After that I added some pepper, few drops of olive oil and some slices of black truffle and we served the soup with bread croutons. I preferred the vegetarian/ fastening recipe. It can be served also with sour cream or yogurt without affecting the truffle flavor. 

 Daca nu aveti trufa puteti folosi ulei cu aroma de trufa pe care il gasiti mai usor. Pofta buna!
If you don’t have truffle you can use oil with truffle flavor which can be found easily. Bon appetit!

Galuste pufoase de gris/ Semolina fluffy dumplings

Toamna si-a intrat in drepturi in forta. Cu toate ca vreau sa trec peste faptul ca este foarte frig, ploua si nu am mai vazut de ceva timp soarele, totusi se pare ca ma incearca o raceala, asa ca eforturile mele sunt zadarnice. Ce toamna respectabila ar mai fi daca nu ar exista raceli? Asa ca mi-am zis ca o supa fierbinte cu galuste de gris ar rezolva problema.
Nu am sa insist asupra supei. Toata lumea stie sa fiarba putina carne, cateva radacinoase si o ceapa. Dar galustele de gris sunt o adevarata loterie. Am vazut multe retete de galuste-cu ulei in compozitie, grasime, bicarbonat sau chiar praf de copt! Eu va propun reteta simpla care a dat gres o singura data-din cauza neatentiei mele (a se consemna ca am recunoscut-greseala recunoscuta e pe jumatate iertata!)
Autumn is legit now and it entered quite rough. Although I want to get over the fact that it’s very cold, it rains an I didn’t see the sun for a while now, it seems that I will catch a cold, so my efforts are useless. What a fall would we have if we don’t have any colds? So I said to myself that a hot soup with semolina dumplings will solve the problem. 
I will not insist with the soup. Everybody knows to boil some meat, some root vegetables and an onion. But semolina dumplings are a real lottery. I saw many semolina dumplings recipes-with sunflower oil in composition, with fat, sodium bicarbonate or even baking powder! I’m proposing you the simple recipe that failed only once-because I was careless (write down that I admitted-a mistake admitted is half forgiven!).

 Ingrediente:
– 3 oua
– 15 linguri cu varf de gris (17 daca ouale sunt mari)
– sare
– piper
Ingredients:
– 3 eggs
– 15 full tablespoons of semolina (17 if the eggs are big)
– salt
– pepper

Bateti ouale ca pentru omleta impreuna cu piperul si sarea.
Beat the eggs as you would beat them for omelet, together with salt and pepper.  

Adaugati grisul si amestecati cu grija pentru a nu forma cocoloase. Lasati compozitia sa stea 10 minute inainte de a forma galustele. In acest timp grisul se va umfla putin.
Add semolina and stir carefully not to form any lumps. Let the composition to rest for 10 minutes before forming the dumplings. In this time semolina will get a little bit inflated.

Cand luam vasul cu supa de pe foc vom adauga 300 ml de apa rece pentru a opri fierberea. Apoi bagam lingura care ne va ajuta sa formam galustele in supa fierbinte. Dupa doua minute scoatem lingura si incepem sa formam galustele. Nu puneti mai mult de jumatate de lingura de compozitie pentru ca vom obtine galuste foarte mari. Asteptati pana compozitia se desprinde de lingura. Dupa ce ati terminat de pus toata compozitia vasul se pune din nou la foc. Galustele se fierb timp de 10 minute la foc potrivit.
When we will take the pot aside we will add 300 ml of cold water to stop the boiling. After that we will introduce the tablespoon which will be used to form the dumplings in the hot soup. After two minutes we will take out the tablespoon and we will start to form the dumplings. Don’t put more than half of tablespoon of composition once because we’ll obtain very big dumplings. Wait until the composition comes off the tablespoon. After you finished to put all the composition, the pot will be put on the stove again. The dumplings will be boiled for 10 minutes at medium fire.

Dupa ce galustele s-au fiert, vasul se acopera cu un capac. Pentru ca acestea sa fie pufoase este necesar sa se imbibe cu supa si astfel se vor duce la fundul vasului. Cand galustele s-au dus la fundul vasului supa poate fi servita. Ca si perioada de asteptare as spune 15-20 minute sau mai mult, in functie de grisul folosit.
After the dumplings were boiled, the pot will be covered with a lid. In order to be fluffy the dumplings have to soak with soup and they will go to pot’s bottom. When they are at pot’s bottom, the soup can be served. As a period of time for waiting until the dumplings are soaked I would say 15-20 minutes or more, depending on what type of semolina you used.

Pofta buna!
Bon appetit!

Ciorba de somon/Salmon soup

Nu stiu unde am trait in alta viata si nu stiu ce meserie am avut dar in mod sigur am locuit undeva langa mare. Nu gasesc alta explicatie pentru dragostea mea pentru tot ceea ce are legatura cu ea. Nu stiu sa inot si intru in panica atunci cand nu am picioarele pe fundul marii. Cu toate astea o ador.
Pestele se afla printre mancarurile de care nu m-as plictisi niciodata. Mi-as dori sa pot gati o varietate mult mai mare de preparate cu peste insa acest lucru e destul de greu. Nu locuiesc intr-o zona maritima si nici nu suntem atat de bine aprovizionati aici.
Dar uneori gasesc somon proaspat. Si atunci imi place sa pregatesc o ciorba delicioasa cu smantana si lapte.

I don’t know where I lived  in other life and I don’t know what job I had but certainly I lived somewhere near the sea. I can not find another explanation for my love for everything that has something to do with it. I can’t swim and I panic when my feet don’t touch the bottom of the sea. Yet I love the sea.
Fish are among the foods that I would never refuse. I wish I could cook a larger variety of dishes with fish but this is quite difficult. Do not live in a maritime area and we are not so well supplied here.
But sometimes I find fresh salmon. And then I like to prepare a delicious soup with cream and milk.

Iata ce ingrediente folosesc (pentru o oala de 3 litri):
– 300 g somon
– 1 ceapa
– 2 rosii
– 1 ardei kapia
– 1 pastarnac
– 2 morcovi
-100 g orez cu bob rotund
– 200 ml lapte
– 100 g smantana
– sare
– piper
– leustean
– otet (optional)

Here are the ingredients I used (for a 3-liter pot):
– 300 g salmon
– 1 onion
– 2 tomatoes
– 1 Kapia pepper
– 1 parsnip
– 2 carrots
– 100 g round grain rice
– 200 ml milk
– 100 g cream
– salt
– pepper
– lovage
– vinegar (optional)

Am spalat somonul si am indepartat cat am putut de mult din pielita neagra de pe interior. Apoi am fiert carnea 15-20 minute. Nu trebuie sa fiarba prea mult. Este ideal sa se desprinda de pe oase insa sa aiba o consistenta ferma.
In apa in care am fiert carnea am pus legumele taiate in cubulete si le-am fiert, nu inainte de a adauga sare si piper. Cand legumele sunt fierte pe jumatate se adauga orezul spalat bine.
Oala se ia de pe foc atunci cand legumele si orezul sunt fierte. Ciorba trebuie lasata cateva minute inainte de a adauga laptele si smantana. Zeama nu va fi omogena ca in cazul altor ciorbe cu smantana si nici acra asa cum ne-am astepta datorita laptelui.
In final se adauga carnea pe care am separat-o de oase.
Leusteanul se pune in farfurie in momentul servirii. Ciorba va avea un gust minunat!
 I have washed the salmon meat and I took away as much as black skin I could from the inside of fish. Then I boiled the meat for 15-20 minutes. Don’t boil too much. It is ideal to be easy to detach off the bones but to have a firm consistency.
In the water where I boiled the meat I put sliced ​​vegetables and I cooked them, not before adding salt and pepper. When vegetables are half cooked add the well washed rice.
Take the pot aside when the vegetables and rice are cooked. Soup should be left few minutes before adding the milk and cream. Juice is not homogeneous as in other soups with sour cream and not as sour as we expected because of milk.
Finally I add the meat, separated of bones.
Lovage is put on the plate when the soup is served. It will taste great!


Bon appétit!

Ciorba de stevie si leurda/Patience dock and wild garlic soup

Desi sunt la dieta de vreo doua saptamani nu inseamna ca nu am retete pe care inca nu vi le-am impartasit! Cea de azi este una dintre ele.
Dieta mea este destul de lunga dar promit sa tin pasul cu retete interesante chiar daca unele sunt fara multe calorii.
Iata de ce avem nevoie ca sa preparam o ciorba buna de stevie si leurda:

– 500 g leurda
– 20 frunze de stevie
– 2 cepe
– 3 linguri de ulei
– 1 pastarnac mare
– 200 ml bulion
– 150 g orez
– 2 oua
– 250 g iaurt
– patrunjel

Although I’m on a diet for a couple of weeks  doesn’t mean that I don’t have recipes to share! Today’s  recipe is one of them.
My diet is quite long but I promise to keep up with interesting recipes, although some are without many calories.
That’s what we need to prepare a good soup with wild garlic and patience dock:

– 500 g wild garlic
– 20 leaf patience dock

– 2 onions
– 3 tablespoons of oil
– 1 large parsnip

– 200 ml tomatoes juice
– 150 g rice
– 2 eggs
– 250 g yogurt
– parsley

Ceapa si pastarnacul se curata si se taie in bucatele mici.
Peel onion and parsnips and cut into small pieces.

 Frunzele de stevie si leurda se spala si ele si se taie in bucati potrivite. 
Patience dock and wild garlic leaves will be also washed and cut in medium pieces.

Uleiul se pune intr-o oala si se lasa sa se incinga putin pe foc. Apoi se adauga ceapa si pastarnacul. Se calesc putin dupa care adaugam stevia si leurda. Se calesc in continuare, amestecand usor. Apoi se adauga apa si se lasa la fiert.  
The oil is put into a pot and left it to heat up a little on the stove. Then add onions and parsnips. They will be tempered. After that add the patience dock and wild garlic. Temper them, stirring gently. Then add water and let them boil.

Orezul se spala si se lasa la inmuiat 10 minute. Cand verdeturile au inceput sa fiarba, adaugati orezul si putina sare. 
In momentul in care orezul s-a fiert se adauga bulionul si se mai da in clocot 5 minute. 
Dupa ce s-a fiert ciorba stingem focul iar dupa 2-3 minute adaugam ouale batute impreuna cu iaurtul. 

Wash the rice and leave it to soak for 10 minutes. When the herbs begin to boil, add the rice and salt.
When the rice is cooked add the tomato juice and boil for another 5 minutes.
 

After the soup has boiled we take the pot aside and after 2-3 minutes we’ll add the beaten eggs with yogurt. 

Serviti ciorba calduta sau rece, cu putin patrunjel deasupra si daca doriti, cu putin otet. 
Pofta buna!

Serve the soup warm or cold with a little parsley on top and if desired, with some vinegar.
Good appetite!

 

Ciorba de urzici / Nettles soup

Iata ca minivacanta s-a terminat. Sper ca ati petrecut bine si ca sunteti bine, sanatosi si voiosi!
Noi am avut niste zile minunate. Am vizitat familia, prietenii si ne-am bucurat de soare.
Probabil ca v-ati asteptat ca retetele de saptamana aceasta sa fie cele pregatite de Paste. Vor veni si ele. M-am gandit insa ca ar fi bine sa pun si reteta de ciorba de urzici pentru ca inca mai puteti sa le gatiti. Mai tarziu vor fi mult prea batrane pentru asta.

Iata de ce avem nevoie:

– 1 kg urzici
– 4 linguri de ulei
– 1 ceapa mare
– 2 morcovi
– 3 oua
– 500 ml lapte batut
– 3 catei de usturoi
– sare

So, the mini holiday just ended. I hope you spent good your holidays and that you’re ok, healthy and happy! 
We had a great days. We visited our family, our friends and we took a sunbath. 
Maybe you’re expecting to see this week the recipes that were cooked for Easter. They will come soon. I thought that it will be better to post my recipe of nettles soup while you still can cook them. Later they will be too old to be cooked.


Here are the ingredients:


– 1 kg nettles
– 4 tablespoons of sunflower oil
– 1 big onion
– 2 carrots
– 3 eggs
– 500 ml butter milk
– 3 cloves of garlic
– salt

Am curatat si am spalat urzicile. Intr-o oala am pus 4-5 l de apa si am pus-o pe foc. Am lasat-o pana cand aapa a dat in clocot. Apoi am pus urzicile si le-am oparit 5 minute.  Le-am scos si le-am pus intr-un bol.
Daca va plac taiate fin, acum este momentul sa le taiati. Eu le-am lasat asa cum erau.

I sorted the nettles and I washed them. In a pot I put 4-5 liters of water and I put it on the stove. I left it there until the water started to boil. After that I put the nettles and I scalded them for 5 minutes. I took them out of the pot, in a bowl.
If you like the nettles to be finely cut, now it’s the moment to cut them. I left them as they were.

Curatam, spalam si taiem ceapa si morcovii. Daca va este mai usor puteti sa le dati pe razatoare.
We peel off, wash and cut the onion and the carrots. If it’s easier for you, just grate them. 

Am calit ceapa si morcovii 3-4 minute intr-o oala in care am pus uleiul.

I tempered the onion and carrots for 3-4 minutes in a pot in which I added the sunflower oil.

Am pus si urzicile si le-am mai calit inca 5 minute impreuna. Apoi am adaugat apa si sarea. Puteti pune cata apa vreti. Eu nu am pus multa apa. Imi place sa am multe zarzavaturi in farfurie.

I put the nettles and I tempered them with the other vegetables for 5 minutes. After that I added water and salt. You can add as much water as you want. I didn’t add too much water because I like to have many vegetables in my bowl.

Cand urzicile si legumele s-au fiert, am zdrobit usturoiul si l-am pus in ciorba. Am lasat 10 minute sa fiarba cu urzicile si apoi luam oala de pe foc.

When the nettles and vegetables were boiled, I smashed garlic cloves and I put them the soup. I left the soup to boil for other 10 minutes so the garlic could be boiled with the nettles and after that I took the pot aside.

Am amestecat ouale cu laptele batut si am turnat in oala cu ciorba de urzici amestecand usor. Si ca sa nu va intrebati daca oala trebuie sa fie pusa pe foc mentionez ca nu am pus-o inapoi.

I mixed the eggs with the butter milk and I put the composition in the nettles soup pot and I mixed a little bit with a spoon. In case you are wondering if I put the pot back on the stove, I must mention that I didn’t. 

 Daca vreti puteti adauga atunci cand serviti niste patrunjel.
Tare buna a mai iesit ciorba asta!


If you want you can add some parsley when you serve this soup.
It was so good this soup!

Ciorba de perisoare / Meatballs soup

Cativa dintre cititorii blogului m-au intrebat daca nu o sa public si o reteta de ciorba de perisoare. Ei bine, i-a venit si acesteia randul.
Sunt foarte fericita atunci cand interactionez cu persoane care imi citesc blogul si va incurajez sa-mi scrieti orice intrebare, idee sau parere.
Dar sa trecem la treaba! Reteta mea de ciorba de perisoare este putin modificata in functie de ceea ce ne place noua. Sper ca o sa va placa! 🙂

Ingrediente:

– 1 kg carne tocata amestec (sau de pui)
– 200 g orez
– 2 linguri ulei
– 1 ceapa
– 3 ardei
– 2 morcovi
– 200 ml suc de rosii
– 2 oua
– 50 g faina
– ardei iute
– boia
– piper
– sare
– patrunjel

Some of my blog readers asked me if I will publish a recipe of meatballs soup. Well, that moment came.
I’m very happy when I interact with persons who read my blog and I encourage you to write me any question, idea or opinion.
But let’s get back to work! My recipe of meatballs soup it’s a little bit modified, to satisfy our tastes. I hope you’ll like it!

Ingredients:

– 1 kg mix of minced meat (or chicken minced meat )
– 200 g rice
– 2 tablespoons of sunflower oil
– 1 onion
– 3 bell peppers
– 2 carrots
– 200 ml tomato juice
– 2 eggs
– 50 g flour
– hot pepper
– paprika
– pepper
– salt
– parsley

Vom spala si vom curata legumele. Apoi le taiem in bucatele iar morcovii ii dam pe razatoare mica.
Punem uleiul in oala in care dorim sa facem ciorba si il incingem. Adaugam apoi legumele si le calim putin (2-3 minute). Se adauga apa si se lasa la fiert.

We’ll wash and peel off the vegetables. After that we’ll cut them in small pieces and we’ll grate the carrots. In the pot where we want to boil the soup we will put the oil and we’ll heat it for a little time (2-3 minutes). We add water and we’ll let the vegetables to boil.

Intre timp pregatim compozitia pentru perisoare. Intr-un bol vom pune carnea tocata, ouale, orezul, piperul, boiaua, sarea si faina. Se amesteca pana la obtinerea unei compozitii omogene.

Meanwhile we’ll prepare the composition for meatballs. In a bowl we’ll put the minced meat, eggs, rice, pepper, paprika, salt and flour. We’ll mix until we’ll obtain a homogeneous composition.

Formam perisoarele. Acestea vor avea o marime potrivita. Daca va intrebati de ce am pus in compozitie atat oua cat si faina, am sa va raspund. Ambele ingrediente au rolul de a impiedica perisoarele sa se dezintegreze.
Perisoarele se pun la fiert impreuna cu legumele. Cand perisoarele sunt aproape fierte se adauga sucul de tomate, ardeiul iute si la final patrunjelul.

We’ll form the meatballs. Those meatballs will have a medium size. If you wonder why I put in the composition eggs and also flour, I will answer. Both ingredients have the role to prevent the meatballs’ disintegration.
The meatballs will be put in the pot to boil with the vegetables. When the meatballs are almost boiled we’ll add the tomato juice, hot pepper and in the end the parsley.

Serviti cu smantana sau iaurt! Delicios !

Serve with sour cream or yogurt! Delicious! 

Supa crema de broccoli/ Broccoli cream soup

Zilele acestea nu am avut prea mult timp sa gatesc si nici sa scriu. A fost botezul nepotelului meu scump si apoi m-am pricopsit cu o gripa nesuferita care nu imi da pace nici acum.
Si cum gripa nu da semne ca vrea sa plece, m-am gandit sa o fortez un pic. Am pregatit o delicioasa supa crema de broccoli.


Ingrediente:

– 1 ceapa
– 4 buchete de broccoli
– 3 ardei kapia
– 1 pastarnac
– 1 morcov
– 200 ml suc de rosii
– 2 linguri ulei de masline
– cimbru
– sare

These days I didn’t had so much time to cook or to write. It was my sweet nephew’s baptize and after that I caught a flu which still bothers me.
And the flu doesn’t look like is gonna go away, so I thought it would be a good idea to force it a little bit. I prepared a delicious broccoli cream soup.

Ingredients:

– 1 onion
– 4 pieces of broccoli
– 3 kapia pepper
– 1 parsnip
– 1 carrot
– 200 ml tomato juice
– 2 tablespoons of olive oil
– savory
– salt

Se spala si se curata legumele. Se taie in bucati nici prea mari, nici prea mici.
We wash the vegetables. We cut them in pieces, not too small, not too big.

Punem legumele la fiert intr-o oala. Se pune apa cat sa le acopere, adaugam sarea si cimbrul.
Cand legumele sunt aproape fierte, adaugam uleiul si sucul de rosii. Le mai lasam sa dea cateva clocote si tragem oala deoparte.
Cand supa devine calduta, punem in functiune blenderul si pasam legumele.Vom obtine o supa crema delicioasa.

We put the vegetables into a pot to boil them. We add water just to cover them, we add salt and savory.
When the vegetables are almost boiled, we’ll add the oil and tomato juice. We’ll let them boil just a little bit more and we take the pot aside.
When the soup becomes warm, we’ll take the blender and we smash the vegetables. We’ll obtain a delicious cream soup. 

Supa se poate servi cu iaurt sau smantana, crutoane sau paine sau chiar simpla.
Eu sper ca ma va ajuta sa scap de aceasta gripa!

The soup can be served with yogurt or  sour cream, crutones or bread or even simple. 

I hope that it will help me to get rid of this flu!

Ciorba de curcan / Turkey soup

Iata ca a venit vremea sa ne punem hainuta noua, asa, ca pentru inceput de an. Si cum am terminat cu partea de „croitorie” cred ca e cazul sa intram inapoi in  bucatarie. 🙂
Sarbatorile au trecut si va trebui sa gatim feluri de mancare mai usoare. Nici eu nu fac exceptie. Asa ca azi am facut o ciorba de curcan cu zeama de varza.

Ingrediente:

– 1 kg carne de curcan cu os
– 4l apa
– 2l zeama de varza
– 3-4 morcovi
– 1 pastarnac
– 1 ardei
– 1 ceapa
– 150 g taietei de casa cu ou
– patrunjel

So it was the moment put new clothes to this blog, as we should do at year’s beginning. And I finished sewing, so it’s time to get back in the kitchen. 🙂
Winter Holidays ended so we suppose to cook light foods. I will make no exception. So to day I cooked a turkey soup with water in which we pickled cabbage (in Romanian we have few words to describe this „water” – I couldn’t find correspondents in English).

Ingredients:

– 1 kg turkey meat with bone
– 4l water
– 2l water in which we pickled cabbage
– 3-4 carrots
– 1 parsnip
– 1 bell pepper
– 1onion
– 150 g homemade noodles with eggs
– parsley

Punem carnea in apa si o fierbem. Apoi se scoate pe o farfurie. Peste supa vom adauga zeama de varza si punem oala inapoi pe foc. Atentie! Daca zeama de varza este prea sarata sau prea acra puneti o cantitate mai mica si nu adaugati sare ciorbei.

We put the meat in water and we boil it. When is boiled, we will take it out on a plate. In the pot in which we boiled the meat we will add the water in which we pickled the cabbage and we put it back on the stove.

Pay attention! If the water from pickled cabbage is too salty or too sour reduce the quantity that you put in your soup. Also I don’t need to add salt to your soup.

 Se curata si se taie legumele. Se pun in oala.
Eu am folosit ardei congelat. Pe acesta l-am adaugat fara a-l decongela.

You peel off and cut the vegetables. We will put them in the pot. 
I used frozen bell pepper. I put the bell pepper frozen in the pot.

Carnea se desprinde de pe oase si se taie bucati. Se adauga atunci cand legumele sunt fierte. Ea se va pune odata cu taieteii. Se mai fierb impreuna cu legumele pentru 3-4 minute. Daca depasiti acest timp, taieteii se vor inmuia si se vor umfla prea mult.
Se ia oala de pe foc. Atunci cand servim adaugam patrunjel proaspat taiat marunt.

We will detach the meat from the bone and we cut in small slices. We will add the meat when the vegetables are boiled. The meat will be added together with the noodles. We boil them with the vegetables for 3-4 minutes. If you surpass this period, noodles will become too temper and  too bloated.
We will take the pot aside. When we serve we will add fresh parsley, cut in small pieces.

Cum regimul alimentar incepem sa ni-l schimbam, tot ce mai trebuie este putina miscare. Astfel ne recapatam tonusul.  🙂
Sa avem o saptamana frumoasa si usoara!

Since we begun to change our diet, all we need is some activity or sports. This way we will gain back our vitality. 🙂

Have a wonderful and easy week!

Ciorba de fasole boabe cu afumatura in paine / Dry beans soup with smoked meat served in bread

Saptamana trecuta am trecut prin Sibiu, in drum spre Cluj. Mi-am adus aminte ce frumos a fost in 2007 cand l-am vizitat impreuna cu sotul si doi veri dragi.
Inevitabil mi-a fugit gandul la gustoasa ciorba de fasole servita intr-un restaurant din centru.
Asa ca mi-a venit ideea sa fac si eu o ciorba de fasole. 

Ingrediente:

– 500 g carne de porc afumata
– 500 g fasole boabe
– 500 ml suc de rosii
– 1 ceapa
– 2 ardei grasi
– 2 gogosari
– 2 morcovi
– piper
– cimbru
– foi de dafin
– 1 lingura de otet
– sare

Last week we passed through Sibiu on our way to Cluj. I remembered what a wonderful time we had in 2007 when we visited Sibiu with my husband and to dear cousins. 
Inevitably my mind found a memory of a delicious dry beans soup that we served in a nice restaurant in the center of the city. So I decided to cook an old style dry beans soup with smoked meat.

Ingredients:
– 500 g smoked pork meat
– 500 g dry beans
– 500 ml tomato juice
– 1 onion
– 2 green bell peppers
– 2 red bell peppers
– 2 carrots
– pepper
– savory
– bay leaves 
– 1 spoon of vinegar

– salt

Se pune carnea la fiert in cca 5 l de apa. Fasolea se lasa in acest timp intr-un vas cu apa.
Dupa ce carnea este fiarta se taie si se pune din nou la fiert impreuna cu fasolea. Se poate folosi aceeasi apa sau se poate schimba.

We put the meat to boil in about 5 l of water. The beans are put into a recipient with water and kept there until the meat is boiled. When the meat is boiled we take it out and we cut it in small slices. We put the meat and the beans back to boil. If you want you can use the same water or you can change it.

Pentru servire avem nevoie de o paine „inalta” care are coaja tare sau de ce nu, chiar numai de coaja tare. Eu am facut o coca de paine din 700 g faina, 400 ml apa, 10 g drojdie, sare. Dupa dospire, am impartit cantitatea in doua bucati urmand sa le coc pe fiecare. Am pus intr-o forma adanca si am copt-o.

For serving this soup we need a „tall” bread with hard crust or why not, only a tall hard crust. I made a bread dough out of 700 g flour, 400 ml water, 10 g yeast, salt. After the dough yeasted, I divided the dough in two. Each part will be baked separately. I put each part into a deep form for baking and I baked them.

Intre timp am pus legumele taiate marunt, sucul de rosii si condimentele in oala in care au fiert fasolea si carnea. Cand toate sunt fierte oala se ia de pe foc. Dupa ce se racoreste se pune in paine.

Meanwhile we put the small sliced vegetables, tomato juice and the condiments in the pot in which we boiled the meat and the beans. We let them boil together and when the soup is ready we take the pot away. After a while, the soup is cooler and we can put some in the bread.

Ciorba a fost foarte gustoasa iar painea in care am servit-o a fost si ea consumata. Imi fusese asa de dor de felul acesta de mancare!
The soup was so tasty and the bread was also eaten. I missed this dish so much!