We cut the chicken into suitable pieces that we fry in lard (it gives a more pleasant taste to the crayfish), then we take them out on a plate.
Finely chop the peeled onion and brown it in the remaining lard, then add the fried meat and the peeled and sliced garlic. Season with all the spices, put over the wine, mix to mix and put the tomato and pepper slices on top.
Cover the pot and let it simmer for about 45 minutes. During this time, shake the pot a few times, not stirring with a spoon.
Lift the lid, add a little wine if necessary and the donut paste and goulash cream.
Let it boil for a few more minutes, add the finely chopped green parsley.
Serve the cracker with hot polenta and sprinkle a little greenery.
Have a great appetite!
You can contact us!
Valea Blaznei Street,
Place. Șanț, Jud. Bistrita-Nasaud
+4 0769 253616
Reception: 9:00 & # 8211 19:00
Bar: 9:00 & # 8211 23:00
Kitchen: 9:00 & # 8211 20:00
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Transylvanian cabbage soup with ciolan, in slow cooker Crock Pot
This is so tasty Transylvanian cabbage soup with smoked ciolan, that once prepared, it is quickly required to be repeated.
But even tastier came out prepared at Slow Cooker 6L DuraCeramic Saute Crock Pot , because it was cooked slowly and all the flavors of the ingredients were preserved, without diminishing their flavor.
It is wonderful such a cooker at the man's house, because it actually takes over from his duties in the kitchen.
It is simple to use and cooks food slowly, keeping the flavor of the ingredients and without the need to intervene on them.
Add the ingredients to the bowl, cover and start for the required time and ready. We can continue to see other administrative activities. We can go to the market or to work, and when we return, the food is waiting for us warm, just good to enjoy.
Yes, we find food hot because Slow Crock-Pot Cooker automatically switches to the keep warm function after the set time has elapsed.
How can you not want such a device!
And as we celebrate Crocktober in October, ie the joy of eating healthy and delicious, preparing the dishes with the wonderful Crock Pot slow cooker, I recommend them with all confidence.
Find a wide range of Crock-Pot appliances, from digital slow-cookers, or manual, but also this Slow Cooker 6L DuraCeramic Saute Crock Pot , accessing the site crockpot-romania.ro.
Find on the blog a collection of Recipes for Crock Pot appliances!
You can also find the Transylvanian pickled cabbage soup recipe on the blog.
Transylvanian belly soup
Belly soup is one of the most loved and popular soups on the Romanian menu. There is almost no reutaurant & icircn menu not to be found. Today we suggest you to try a belly soup according to the Transylvanian recipe. What does this have in addition to the usual belly soup? Pork brisket or legs, which bring an extra taste and a little fat, so that you can give it the right flavor.
- 1 kg pre-cooked beef belly
- 1 piece of brine
- 2 onions
- 1 bell pepper
- 300 ml cream
- 1 head of garlic
- 3 eggs
- Bay leaves
- dressing vinegar
Wash the broth and boil it in salted water. Remove the foam that forms on the surface.
Separately, boil the belly in water with a little vinegar. In the pot with the brisket, put the cleaned vegetables and let them boil until the meat comes off the bone. The vegetables will be removed at the end anyway.
When the belly has boiled, you can cut it into strips and add it to the pot with the brisket. Put the bay leaves and let it all boil together.
Crush the garlic and mix it with salt, as for the mujdei, until it turns white. You can also add a little oil.
Beat the eggs with the cream and add a pinch of hot soup to bring to the same temperature. When the mixture is warm, you can pour it into the pot.
Put the garlic cream to taste. Season with salt and pepper and turn off the heat. Straighten the soup with vinegar and extra garlic / cream, if you feel the need.
You have to see it too.
Transylvanian recipe: Belezdrugă
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. Do you want to enjoy a traditional Romanian food, delicious and prepared like at home? Mimi tells you what to do! Listen to Mimi!
The recipe “Belezdrugă” was received from Pensiunea Valea Mariilor, Com. Sant, Valea Mare Village, Bistrița-Năsăud County (Transylvania) and was prepared by the chefs of the Casa Oprescu restaurant (Tineretului Park). 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.
• salted sheep's cheese with salt
• Arpis cornmeal in the form of polenta wax (that thin content that is obtained before chewing polenta or a very thin polenta)
Method of preparation:
Stir in the onion, add the sausages or bacon, well fried, then pour the hot cirrus mixed with the cheese, leave it on the fire for a few minutes, then serve with pickles, preferably sauerkraut or pickles. Note: Traditional recipes are often prepared "by eye", not by weight, but the quantities are relatively easy to estimate!
About Valea Mariilor Guesthouse
Pension VALEA MARIILOR is located right in the middle of nature, near a forest, but also two streams (Maria Mare and Maria Mică), tributaries of the river Someșul Mare. The pension is a transformed traditional Romanian house, which manages to preserve its identity, through a combination of rustic and modern.