Tripe Soup (Pacalleves)

Tripe Soup (Pacalleves /Ciorba de Burta)

Recipe Type: SoupAuthor: JoPrep time: 30 mins Cook time: 3 hours Total time: 3 hours 30 mins Serves: 8

Ingredients

2-3 lbs beef tripe

10 cups water

4-5 piece beef bones for soup

2 carrots

6 cloves garlic minced

1 celery root

1 large onion

1 cups sour cream

1 cup of milk

100 ml vinegar or to taste

2 egg yolks

salt and pepper to taste

parsley

Instructions

You can find tripe and beef bone pretty much in any grocery store. First thing you have to do is wash the tripe really well, when it’s clean it should be white.The purpose of the beef bone and all the vegetables, excluding the garlic, is to flavor the soup, so we will take them all out later.

In a big pot put the tripe and water to boil, add salt and boil untill tender, drain and cut small slices about 1 cm wide by 2 cm long.

In another big pot put the beef bones to boil, when the meat is almost tender add the uncut carrots, celery root, onion and boil until the vegetables are tender. After vegetables are done remove them along with the bones and strain the soup, add the cut small slices of boiled tripe in the beef bone soup.

In a small bowl mix the sour cream and the eggs yolk together with the garlic minced, mix really well and add cold milk and 1 cup of the broth than add all to the soup. Add the vinegar to the soup as well, add salt and pepper and parsley and let it come to a boil again. Make sure you taste it and if you require more vinegar feel free to add more.

Garnish with parsley and serve hot.

Yellow Wax Bean Soup ( Zoldbableves)

This is a delicious Hungarian Bean Soup ( Green or Yellow beans) with a roux base, always favorite family soup in summer, in winter you can use the can beans. There are many recipe versions for this soup. This one is my favorite because it’s very simple and quick. You can make the roux first and than add water and vegetables or you can also make this soup with smoked ham/sausage pieces, carrots or other vegetables and/or without the roux.

Ingredients for roux base
2 tbsp Lard or oil
1/4 onion, chopped
2 cloves garlic, chopped
1 tbsp paprika
1/2 c. flour, separated
1 tsp (sweet) red paprika
3 tbs tomato paste
1 cup of milk


Ingredients for soup
1 pound fresh wax beans, washed and sliced or 2 cans Cut Green Beans, liquid excluded
2 carrots diced
1 parsley root diced
1 small pcs of cellery root
1 medium tomato diced
1 small onion (whole)
1 clove garlic (whole)
6 - 8 cups water
2 tablespoons flour
1 cup sour cream, for garnish
2 tablespoons chopped parsley sprigs
salt to taste
black pepper to taste
"Delikat" to taste

Directions

Bring water to a boil add salt. Add beans, carrots, parsley root, celery root, tomatoes, onion, garlic cloves and whole onion. Boil for 30 minutes, or until the beans are tender.

When the beans are almost done, make the roux. In a heavy saucepan, saute chopped onions and garlic in lard until onions become transparent. Add flour and stir quickly for 1-2 min, remove from heat and add red paprika, tomato paste and mix well slowly add cold milk , stirring/whisking constantly to keep from forming lumps . Put the mixture back on the low heat add little liquid from the soup season with salt and pepper, "Delikat" and bring to a boil. Remove from heat and pour the roux into the bean soup mixing in the roux. Add Parsley Sprigs and bring to one more boil, remove from heat.
Turn off heat. Serve with a dollop of sour cream and a slice of fresh bread, add chopped parsley.

Enjoy

Chicken sour soup with vegetables -"Ciorba de Potroace "

This Romanian Chicken sour soup recipe is traditionally cooked in various regions of the country and the recipe can be very different from one city to another. This is a delicious soup I use to cook on weekends when I have more time on hands. Try this recipe, you will love it.




Preparation time: 2 h (medium complexity)

Ingredients:

500gm chicken wings, neck, and part of the back of a bird,

3 l of water

1 carrot,

1 parsley,

1 small onion

1 clove garlic (optional)

1 parsnip (optional)


½ celery root,


2 tablespoons rice,


borsh or sour cabbage juice or lemon juice to taste


1 tablespoon of fresh lovage leafs


salt to taste


1/4 cup of sour cream


1/4 cup milk


1 egg yolk




Preparation:

Boil the chicken pieces and remove the foam and add vegetables cleaned, washed and chopped finely chopped.

Let boil slowly, and when vegetables are cooked add the washed rice, salt to taste.

After the rice is boiled, add the borsh/cabbage/ or lemon juice as per your taste, the soup has to have a sour taste.

In a small bowl mix the egg yolk with sour cream and add gradually the milk, mix well until smooth and add 1 cup of hot soup, this mix will be added back to soup pot.

At the end, add a little lovage and cover for another 3 min, remove from heat.

Let it sit a bit and then serve.

Cabbage Soup (Korhelyleves)

Korhelyleves is a meaty  sauerkraut (sour cabbage) soup that is often eaten on New Year's Day but not only. It is thought to relieve the symptoms of a hangover, and this is probably the reason why this traditional Hungarian soup is so popular on New Year's Eve and also called korhelyleves. 

Serves 6

Ingredients:
300 grams sauerkraut shreded
2 liters water
3 bay leaves
150 grams smoked pork knuckle or ribs, diced
150 grams smoked Csabay kolbasz ( sausage)
1/2 cup of sauerkraut Juice or to taste
Salt and black pepper to taste
Sour cream
1 clove of garlic
1/2 of a small onion, finely chopped
3 tablespoons oil or pork lard
2 heaped tablespoons flour
1 1/2 teaspoon of paprika
1 teaspoon of caraway seeds (optional)


Method:


Wash the  sauerkraut well in cold water. Place in a pot, add the water, bay leaves, diced knuckle and sausage. Cook until the sauerkraut is soft, replacing any evaporated water with boiling water. When sauerkraut is soft, leave it on the heat. Prepare a roux (rántás) by sauteeing the onions and oil in a pan and then adding the flour and quickly stirring until it is smooth. Remove from heat, add the crushed garlic and paprika/ black pepper. Add 500 milliliters of cold water and stir until smooth. Add the roux to the soup, stir well, salt to taste and add sauerkraut juice as desired for sourness.  


Serve with sour cream.

Romanian Meatball sour soup /Ciorba de perisoare

This is a very tasty traditional Romanian sour soup with meatballs and vegetable.

Ingredients:

Broth:
500gr beef bones for soup
1 medium onion, chopped finely 
2 medium carrots, chopped finely,
1/2 parsley root chooped finely (optional)
1/2 cup of cellery root chooped finely
1/4 cup of red and green peper chopped finely (optional)
1/3 cup of fresh tomato chopped
 2 Tbsp oil, for sautéing,
2-3 Liters water,
optional - tomato juice (or sauce, depending on desired consistency), about 2 cups or to taste  
Romanian (or Polish) "bors" (or lemon juice) to taste
1 teaspoon of Vegeta
salt and peper to taste
green parsley leafs

Meatballs:

1/2 Kg ground beef meat,

1/3 cup rice,

1 egg,

1/4 chopped onion

1 tablespoon parsley,

1 teaspoon flour 

1 teaspoon Vegeta,

salt, pepper to taste.

Preparation:

To make the meatballs, mix together all the ingredients. Then take a little of this mixture at a time in slightly damp hands (so as not to be sticky) and make walnut-sized little balls.

For the broth boil the beef bones in the cold water when meat half way done, start separately in a pot to sautee the onion slightly, then add the carrots , cellery root, and rest of the vegetables, and cook at medium low for 5 minutes. Add the  black pepper and add the sautee vegetable to the beef broth, leave to boil for 15 minutes, then add the meatballs.

Boil until meat balls are tender and well cooked, and towards the end add the tomato juice or sauce and the "bors" (the "bors" is not supposed to boil more than a few minutes). Make sure that the meatballs are cooked through, top with more fresh chopped parsley and serve with a tablespoon sour cream in the plate.

Boston Lettuce Soup ( Salata leves)

Boston lettuce soup (Salata leves)


Ingredients


2 cloves garlic peeled and diced

1 tablespoon of oil

3 pcs of boston lettuce

1 1/5-2 l water

sea salt

1 cup of sour cream

1/2 cup of milk

1 cup of fresh dill

Preparation Time
15 mins

Cooking Time
25 mins

Serves
4


Cooking Instructions

1. Add the washed boston lettuce leafs in salty boiled water for approx 10mins
2. Saute the garlic in the medium hot oil for 1-2 mins until soft and not brown coloured. Add the flour and cook another 1 minute, add cold milk and mix well. Liquidise until smooth and add salt to taste
3. Add the saute garlic mixture to the water with the boston lettuce already boiled for 10min.
4. Add the fresh dill to the soup and let it boil for another 5 min. than remove from soup.
4. Separately mix the sour cream with little cold milk and add litle by little hot liquid from soup untill smooth than add the mixure to the soup which already boiled but removed from heat, mix well.
Serve hot with or without fresh bread.
Bon apetite

Chicken soup/ csirke leves

In Romanian: Supa de pasare

Ingredients
■1-2 lbs chicken parts
■3-4 l water
■2 carrots
■1 parsley root
■1 celery root
■ few cabbage leafs (optional)
■1 green pepper (optional)
■1 onion
■1 garlic clove
■5-7 juniper berries (optional)
■Parsley leaf
■salt
■2 teaspoon of "Delikat" http://di1-2.shoppingshadow.com/images/pi/59/7f/d5/41288231-149x149-0-0_Podravka+Podravka+Vegeta+Soup+And+Seasoning+Mix+50.jpg


Directions

Set to boil the chicken with the cold water at a low heat. Let the pot uncovered until the liquid starts foaming. Remove this foam periodically with the slotted spoon until foaming stops. Add salt and the vegetables, juniper berries and a little salt. Cover the pot almost but not completely and let boil, at low temperature, for 3hours. When it is ready, strain into another pot and add Delikat and fresh parsley
It is very important that the soup has to boil slowly to be really tasty.
Serve with the desired accompaniment like soup thin noodles which should be boiled separately in salt watter, rinse, drain and add to the soup.

Creamy Spring Asparagus Soup

Serves 4

Serve this delightful spring soup with crusty bread or top with homemade croutons.

Nutrition

Per serving (about 15oz/426g-wt.): 140 calories (50 from fat), 5g total fat, 2.5g saturated fat, 20mg cholesterol, 480mg sodium, 19g total carbohydrate (4g dietary fiber, 6g sugar), 5g protein

Ingredients

1 tablespoon butter
1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 medium Yukon gold potato, peeled and cut into 1-inch pieces
1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
1/3 cup low-fat sour cream
Sea salt and ground pepper
2 tablespoons chopped chives

Directions

Melt butter in a medium pot over medium low heat. Add leeks and cook, stirring often, until tender, about 10 minutes. Add broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat ad set aside to let cool slightly.

Carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper. Ladle soup into bowls, garnish with chives and serve.

Bean Soup with smoke meat - (Bab Leves )

This is one of our favorite soup, original from Romania, even in that side of the world different regions of the country will have slight different recipies,  any of my guests loved this recipe therefore I am confident  who follows the steps cant go wrong, it is a delicios soup especially for the cold days of winter.

time
4½ hours 20 min prep

SERVES - 8 - 10
romano beans 3 cans or 1/2 lb dried Romano beans soaked in cold water overnight
200 g smoke sausage (Csabai mild)
300 g smoke neck bones or smoke ham hock or any other smoke bones
1 teaspoon salt
1/4 teaspoon black pepper
1/2 small onion very finely chopped
3 garlic cloves finely chopped
8 -10 cups smoked ham stock or water
2 tablespoons lard or cooking oi
1 teaspoon Hungarian paprika
2 1/2 tablespoons flour
1 tablespoon delikat, chopped
1/4 cup sour cream or cream
1 tablespoon tomato paste
1/2 tablespoon savory

Preparation and Cooking
If using dry beans then wash them Drain and rinse the beans and put them in a large pot with wather over night, make sure you add enough water to cover 2" above the beans. Separately put the smoke meat and sausage to boil in 8-10 cups of water until almost soft, separately boil the dry beans in water with salt and change the water after boiling at least two times, if you use can beans then just rinse the beans and drain them, put aside.
In a saucepan melt the lard or oil and sauté onions and garlic until they slightly change color but do not burn or brown it. Add the the paprika at the end and then the flour and stirr at very low heat, remove from heat and add the tomato paste and continue stirring of heat by adding little by little some of the meat stock. When the content is well mixed add the salt, pepper, and savory.
Add the meat stock plus enough water to cover 2" above the beans and meat; bring to a simmer.
Simmer, partially covered, until the dry beans are tender (2 1/2 - 3 hours), adding water as needed to keep the beans covered; then remove meat to a separate plate. If use the can's beans only add them once the meat and sausage is boiled, soft, done.
In a heavy saucepan, melt fat or warm oil and sauté onions until they wilt.
Gently fry, stirring constantly until flour turns golden beige (2-3 minutes) (be careful not to scorch the flour and not to get any on you). Add the parsley.
Thin roux with 1/2 cup to a cup of the broth from the soup; mix well untill smooth, then slowly pour back into the soup.
Let simmer for 10 minutes (then if soup is too thin simmer for 5-10 more minutes; if too thick slowly add hot water and simmer for 2-3 more minutes).
Remove from heat and let cool.
Blend some soup into the sour cream or just heavy cream to keep it from curdling when you add it, then add it to the soup.
Mix in the savory and taste soup for more seasonings if needed. Cut the meat into bite sized pieces and return them to the soup.

Reheat soup before serving.
Bon Apetit!