Traditional recipes

Chicken soup with pumpkin

Chicken soup with pumpkin

Wash the meat well and boil it in enough water to cover with 1 teaspoon of salt.

Foam as many times as needed. Meanwhile, peel the potatoes, wash them and cut them into cubes.

Finely chop the onion, celery, pepper, grate the carrot or we can cut it into cubes,

After the meat has boiled (I left the country for 30 minutes), if it is bought, after 15 minutes we add the vegetables, except for the pumpkins. (We add water with 2 fingers more than the vegetables)

Add the tomato juice, chopped tomatoes, tomato paste and let it boil for about 10 minutes, add the diced zucchini, spices to taste, finely chopped larch and let it boil until the zucchini are cooked.

At the end we add magic borscht according to taste, or sour borscht or lemon juice.

In a bowl beat the sour cream with the yolk, gradually add 2 tablespoons of soup.

Pour this dressing over the soup and let it boil for another 2 minutes. Turn off the heat and add the chopped green parsley.

Serve the soup with a little green parsley sprinkled.


Recipe of the day: Greek soup with pumpkin

We recommend for today a recipe very easy to prepare, but extremely delicious: Greek soup with pumpkin. Good appetite!

Ingredient:
a zucchini
carrot
a small onion
ardei kapia
celery
half a parsley root
a teaspoon of butter
a yolk
yogurt
dill
a pinch of salt

Method of preparation:
Carrots, celery and parsley are grated so that they can be easily digested by the child. Cut the bell pepper into small cubes. The roots together with the pepper and butter are boiled in a small pot with water. When they are almost cooked, add the diced zucchini.
Beat the yolk separately, gradually adding a little juice from the soup over it so that the composition is homogenous. Add the yogurt. Remove the soup from the heat and add the yolk together with the yogurt, stirring constantly.


Method of preparation

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice


Method of preparation

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnips, carrots

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice


Chicken dish recipe with eggplant and zucchini

two chicken legs
o vanata
two pumpkins
a medium, yellow pepper
100 grams of broth
50 ml of water
two tablespoons of oil
two cloves of garlic
a teaspoon of grated salt,
a pinch of pepper,
a knife point of ground ginger (optional)
a quarter teaspoon of chilli flakes (or to taste)
three strands of green parsley

  • Preparation for the recipe for chicken dish with eggplant and pumpkin
  1. Peel a squash, grate it and chop it finely.
  2. We clean the eggplant and the zucchini and cut them into cubes.
  3. Do the same with the pepper.
  4. Heat a tablespoon of oil in a pan and add the chopped garlic. Let it brown for a minute or two, then add the chicken legs cut in half, as we would show in the video.
  5. Let the chicken brown on one side, then turn it on the other side and also, let it brown.
  6. After it has browned on both sides, remove the chicken from the pan.
  7. Over the fat left over from frying the chicken, add another tablespoon of oil and then put the eggplant cut into pieces. Let it brown for a minute or two, turning it on all sides.
  8. Add the pepper and zucchini, let it brown for a minute or two, then add the broth and water, add salt, pepper, ginger, chilli flakes (to taste) and cook over medium heat.
  9. When the vegetables have softened, add the meat and let it cook for a while until the juice decreases and a sauce is formed.
  10. At the end, add the finely chopped parsley, cover with a lid for two minutes and then serve with delicious appetizer chicken dish with eggplant and zucchini.

Have a good appetite!

Other recipes with chicken legs:

Baked chicken legs with vegetables (click here for recipe)

Chicken dish with Brussels sprouts (click here for recipe)

Spicy chicken dish with tomatoes and sweet potato (click here for recipe)


1 boneless chicken breast, 2 onions, 1 bell pepper, 2-3 carrots, 3 zucchini, salt, pepper, dill, parsley, 1 teaspoon pepper paste, a little oil

Chop the onion, carrot, pepper and fry in oil. Add the diced breast, let it cool until the meat changes color, then add a cup of water. It goes well with salt and pepper. Add the pepper paste and let it boil for 30 minutes. Cut the zucchini into cubes and add to the food. When the zucchini have softened, add the dill, leave for a few more minutes, then add the green parsley and turn off the heat.

Try this video recipe too


Choose the right zucchini, peel them, cut them in half, remove the core with a teaspoon and fill them with minced meat prepared as follows: the beef is passed through a mincer with a thick sieve together with the hardened onion.

This composition is mixed with half the amount of scalded rice, egg white and finely chopped greens and salt. Then fill the zucchini and place in a saucepan. Pour over them the bone juice and a little Arpis oil until it covers them and boils.

The soup is prepared as follows: the bones are broken, washed, scalded and boiled in salted water. When they boil, they froth. To the bone juice, add the cleaned and finely chopped vegetables and onions, as well as the rest of the rice. When ready, remove from the heat.

The yolks, Arpis flour, yogurt (or sour cream) mix well, beat with a whisk, thin with soup and put in a pot with vegetables. Then add finely chopped and chopped greens and lemon salt.

When serving, put a piece of stuffed and boiled zucchini on the plate, fill it with the prepared soup, and sprinkle finely chopped green parsley on top.

The recipe is part of the project "Discover Romanian culinary traditions" developed by the public relations agency, Russenart Communications in partnership with the Arpis brand.

The recipe "Stuffed pumpkin soup" was received from the project partner, Chef Buzu and prepared by Casa Oprescu, the host of the project during May - June.

Since March, the activities within the social responsibility project have been carried out with the support of the main partner of the project, the Arpis premium brand, launched in 1992. The Arpis product portfolio contains corn flour, wheat flour, semolina, vinegar, oil, etc.

Stuffed pumpkin soup is served with finely chopped fresh parsley.


Steps

Soup preparation

Grate the larger vegetables, the finely chopped garlic, then sauté them in 2 tablespoons of oil. Let them simmer for about 3-4 minutes, add salt and pepper. Add the diced chicken breast, leave for another minute, then pour 3 liters of water. Let it simmer for 40 minutes. Then add the tomato juice, freshly chopped dill and rice. Let it boil for another 15 minutes or until the rice is almost ready (it will cook from the heat of the soup. At the end we taste and season to taste. Sprinkle with freshly chopped dill. Enjoy! Serve with salt (optional)