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Finely chopped, finely chopped onions and leeks are put to harden in smoked sausage-flavored lard and a little water. The vegetables are cleaned, finely chopped and added to the onion and leek mixture.
After the vegetables bottle, add the chopped pieces of meat, complete with approx. 3000 ml of cold water, then let it boil over medium heat, half covered approx. 30 minutes. After the cooking time has elapsed, add the diced potatoes, season with salt, pepper, paprika, add the coriander seeds and bay leaf. Leave to boil for approx. 15 minutes until the potatoes are soft, at the end add the chopped tomatoes and pasta, leaving to boil for approx. 5 minutes, until the pasta swells. The soup is served hot sprinkled with greens, hot peppers or sour cream, be careful without bread or polenta.
Good luck and good luck!
Romanian rabbit stew & # 8211 is one of the healthiest recipes
Romanian rabbit stew
The low rabbit is one of my husband's favorite dishes. I admit, the first time he cooked rabbit was because I had never met this type of meat, and from that moment I started to cook it quite often. Among animals, the rabbit has the healthiest meat, is rich in protein, is the most nutritious meat, it has much lower cholesterol than beef, pork, chicken or turkey.
Ingredients Romanian rabbit stew
- 1 rabbit
- 1 onion
- 2 pieces of garlic
- 1/2 teaspoon buoy
- salt and pepper
Method of preparation:
First of all, we wash the rabbit well and remove the bloody parts of the meat, we cut it and we wash each piece once more to make sure that there is no fluff left anywhere.
Finely chop the onion and put it in the oil pot where we are going to fry the rabbit, put the rabbit pieces, grind the garlic and season with salt and pepper. Be very careful, they are all fried at once, we do not fry onions before.
After the meat is fried a little, before covering it with water, put half a teaspoon of paprika.
Cover with water and let it drop, we will put water over whenever it is needed until the meat is cooked and fried.
It can be served with a garnish of mashed potatoes and pickles or a salad.
The History of the Founding of the City of Bucharest by Lt. Col. Dimitrie Pappasoglu first appeared in 1891, after the author had published The History of the Beginning of the City of Bucharest (1870) and Călăuza or the leader of Bcurești (1871). Because it is not the case here, yet, to tell you more about one of the most important chroniclers of the capital of the 19th century, I will go straight into the bread and present you a passage from a chapter dedicated to the customs of Romanian weddings but, even more importantly, a string of traditional Romanian dishes. Extremely important in this context are the author's statements, where we talk about dishes imported from abroad. I wish you a pleasant reading and healthy conclusions.
“Let's come to the dishes. The primitive juices (soups) were: papara (toast, kneaded cheese and meat juice), and the poor used, instead of juice, porridge and nettles with polenta, borscht soup with red stevia. The townspeople ate tarhana soups, noodles, noodles, rice, semolina, lentils with garlic heads, beans, meatballs, belly edges and lamb's head soup, with borscht or beaten vinegar with eggs. The fish was public, especially since it was eaten in soup: carp and plevuşca (a kind of very small fish), somnotei and lobster. The dishes were: poultry ciulama, ox stew, mushrooms, plums and pears, a kind of dish called caploma, as well as hurried polenta, with rabbit butter wine soup, called gypsy”.
Aries soup with dumplings
& Icirc & # 539i must:
1 kg of ram bones (or veal bones)
2 or & # 259
5 tablespoons gray & # 537
3 tablespoons ro & # 537ii cubes & icircn broth
1 tbsp & # 259 tarhon & icircn o & # 539et
salt, pepper, paprika
30 g of rice
3 tablespoons oil
1 c & # 259p & # 259 & # 539 & acircn & # 259 garlic
Preg & # 259te & # 537ti a & # 537a:
Boil the bones in 4 liters of water. Remove the foam that forms at the beginning, then add a little salt to the boil for about an hour. Ba & # 539i albu & # 537urile cu furculi & # 539a, ad & # 259ug & acircnd pu & # 539in & # 259 salt. Add the egg whites and the gray to the mixture and refrigerate.
Cure the vegetables and wash them. Cut onions, carrots and peppers. Remove the bones and strain the soup. When the vegetables are cooked for 2-3 minutes in oil, add the sweet and hot paprika, after the taste, and quench with the bone broth. After 10 minutes of boiling, put the washed rice and continue cooking for 5 minutes.
Add the tomatoes to the low heat and add a tablespoon of the ingredients for the cake. Let it boil over low heat for 10 minutes. Saute, season, add tarragon and turn off the heat, then add the crushed garlic and cover the pot for 10 minutes. Serve the soup in the league.
Preparation 15 minutes boil 70 minutes
Re & # 539et & # 259 & # 8239de Ana Olga Laszlo, H & # 259d & # 259reni, jud. Mure & # 537
To make an unusual, tasty and fragrant dish, use herbs and herbs. It can be tarragon, rosemary, thyme, mint, dill, parsley, basil. They will also give freshness.!
Many chefs pre-average rabbit meat so that it is softer and more delicate. You can try too. You can soak in water, milk or cream for a few hours before cooking.
In addition to herbs and greens, you can add different foods to the stew that skillfully transforms the dish. It may sound strange to you, but you can add nuts of any kind or your favorite dried fruit. But it must first be the soil.
In the video & # 8211 a recipe for a very tasty rabbit with vegetables:
Rabbit stew is not only unusual, but very tasty. The rabbit hut is very delicate and light, it is worth trying at least once in your life! Cook the stew in one of the recipes to make sure we're right.
A rabbit soup recipe from: rabbit, onion, carrots, parsnips, celery, red wine, borscht, eggs, sour cream, oil, parsley, salt, pepper and vinegar.
- 1 kg rabbit
- 150 g onion
- 100 g carrots
- 100 g parsnips
- 100 g celery
- 150 ml of red wine
- 1 l bag
- 2 eggs
- 100 g sour cream
- 100 ml oil
- 50 g parsley root
- 50 g of vinegar
Method of preparation:
Wash the rabbit pieces in cold water. Put them on the fire in a pot with 1.5 I of water, together with the carrots, parsnips, celery, all chopped, finely chopped onion, salt and pepper, lei foam formed, add the oil, vinegar and red wine, and when it's almost ready add the borscht.
Drizzle the soup with the beaten eggs and sprinkle finely chopped parsley on top.
Rabbit in wine sauce
Since it warmed up outside I admit that I cooked less, (plus I want to do more exercise to lose at least 2 kg :)) so I posted less often. Buuun, I said to make food from what I have in the freezer and as I had a rabbit that I kept postponing to cook it I & # 8222 solved & # 8221 today. I found this recipe (I didn't search much, only in 2 magazines :)) which I liked because it was with a lot of vegetables and it looked quite & # 8222 full & # 8221.
- 4 rabbit legs (I left the ribs for a stew)
- 2 tablespoons oil
- 150 g kaizer
- 1 red pepper
- 1 green pepper (yellow)
- 4 onions
- 4 cloves of garlic
- 250 g celery
- 4 tomatoes
- 500 ml white wine
- 250 ml soup (I put a cup of water and a cube of Knorr)
- 3 was dafin
- coriander (I put berries)
- paprika, salt, pepper
Preheat the oven then wash the thighs, wipe them and season them. Heat the oil in a pan or frying pan (later we will have to put it in the oven so without plastic handles) fry the kaizer and the surrounding thighs and slices of smoked bacon). Cut the onion into larger pieces, as well as the garlic and add to the meat. Quench with white wine, add the soup and then put in the oven for 50 minutes (I covered with aluminum foil) at 70 degrees.
Cut the pepper into cubes and celery into strips. Cut the tomatoes and scald them, then peel them and cut them into cubes.
Vegetables, bay leaves and olives are added to meat. Season with coriander, pepper, paprika and salt.
Put everything in the oven without foil for another 30 minutes.
Serve the thighs with the stewed vegetables and the steak sauce. Sprinkle chopped parsley on top.
I can honestly tell you that so far it is the best rabbit meat food I have cooked :), the wine gives it a special taste as well as the vegetables.
The source of inspiration is & # 8222 Kitchen Secrets & # 8221
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Family lunch. Rabbit stew, a delight for young and old
You've probably thought about a game dish, but you weren't sure how you could cook it so that the meat was tender and the end result delicious. I have prepared a rabbit stew recipe for you, prepared in the oven in about two and a half hours.
Ingredients for rabbit stew:
3 tablespoons flour
2 teaspoons dried thyme or 2 tablespoons freshly chopped thyme leaves
freshly ground black pepper
15 grams of butter
2-3 tablespoons of sunflower oil
1 large rabbit or 2 small rabbits, divided into 8 pieces
6 slices of smoked bacon, cut into 2 cm squares
2 onions, cleaned and chopped
500 milliliters of cider
300 milliliters of vegetable or chicken soup
2 bay leaves
350 grams of carrots, cleaned
150 grams of frozen peas
6 steps to prepare rabbit stew:
1. Flour, thyme and a pinch of salt, along with freshly ground black pepper, add to a large freezer bag. The rabbit pieces are added to the bag, one at a time, stirring well, until they are covered with the spiced flour. Transfer to a shredder.
2. Melt the butter with a tablespoon of oil in a large skillet over medium heat. Fry rabbit piece until golden brown on all sides / Add the front and back legs in a heat-resistant dish. The other pieces are placed on a plate, covered and set aside. They cook in a shorter time, so they can be added later.
3. Preheat the oven to 170 degrees Celsius. Add a little more oil to the pan and cook the bacon until golden brown. Add the bacon to the rabbit bowl. Brown the onion for 5-7 minutes or until it softens and browns slightly. Add the onion and sprinkle with the remaining flour from the bag, mixing well.
4. Pour half the amount of cider into the pan and mix vigorously with a wooden spoon. Boil for a few seconds on low heat, then pour into the pan. Add the rest of the cider and juice from the soup. Add the bay leaves to the heat-resistant dish, cover with a lid and bake in the center for 45 minutes.
5. Remove the casserole from the oven, add the preserved rabbit meat and carrots, making sure that the meat is mostly covered with liquid. Bake for another 1-2 hours. After an hour, check the rabbit & # 8211 when the meat starts to fall off the bone, the rabbit is ready. Rotate the rabbit pieces every 30 minutes.
6. After cooking the meat, transfer the dish to the stove, bring to the boil, on low heat, and cook for 3-5 minutes or until the liquid is reduced to the consistency of a slightly thickened sauce. Stir in the frozen peas and simmer for another three minutes. Season with salt and freshly ground black pepper and serve.
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& Icirc & # 539i must:
1 kg rabbit meat
100 g p & # 259st & acircrnac
150 g onion & # 259
80 g sm & acircnt & acircn & # 259
100 g carrots
1 l bor & # 537
40 g f & # 259in & # 259
1 r & # 259d & # 259cin & # 259 de p & # 259trunjel
1 leg & # 259tur & # 259 leu & # 537tean
cui & # 537oare
o & # 539et
Preg & # 259te & # 537ti a & # 537a:
Cure the meat of the vine and the skin. Then wash it well and put it on, after which it is marinated for 10 hours. Put salt, bay leaves and nails.
Take out the meat, drain it well, wipe it and boil it in 1.5 l of cold salted water. When the meat is almost cooked, put the onion on a plate, the breadcrumbs, the carrots, the carrots, the parsley, all the minced meat.
Put the sour cream in a bowl and mix it well with the flour. When the meat has boiled, pour the boiled boron separately, grind it, then match the taste with salt and pepper. Boil for 10 minutes on low heat. After you stop the fire, sprinkle the chopped lion on top.
Preparation: 40 minutes Boiling: 60 minutes Marinating: 10 hours
Re & # 539et & # 259 de Daniela & # 536tefan, Bucure & # 537ti
Stevia and larch stew soup recipe
I can tell you about today's recipe that it is prepared quickly, in less than 30 minutes. It can be soured, to taste, with vinegar, lemon juice, pickle juice, or borscht.
I preferred it uncritical this time. I let it increase at the discretion of each one while serving with vinegar or lemon juice.
Very tasty are the soups from sour spring greens with crocodile broth. But we will also prepare these soups in the corcodus season and we will benefit from their taste.
Sour soups and soups are also used for sour grapes and green apricots. They are boiled separately in salted water until they can be sifted, then passed through a sieve and added to the soup.
Another recipe for a simpler but very tasty spring vegetable soup is the red lobster soup recipe with larch.
But you can find on the blog in the Soups and Soups section more recipes from where you can be inspired.
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