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Poultry soup

Poultry soup

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Wash the chicken and cut it into suitable pieces, put it in water with very little salt to boil. 10-15 minutes {take the foam from above during cooking}

Meanwhile, chop all the vegetables and after 10-15 minutes put the onion and leave for 5 minutes, then add all the vegetables and let it boil {In the meantime, it may take a little warm water}

After it has boiled, season with salt and pepper, then add the broth, leave it for another 3 minutes, then add the noodles and the borscht, leave it on the fire for a little longer and add the sour cream mixed with beaten eggs. Leave for about 2 minutes and sprinkle with green parsley and turn off the heat.

Tarragon soup with poultry or beef

Offal of poultry or beef breast, carrot, parsley, celery, a
medium onion, 20 g rice, a yolk, 100 ml sour cream or yogurt, 2 tablespoons
oil, borscht, juice or lemon or vinegar salt, tarragon, salt.

The meat, cut into pieces, is boiled in 2-3 l of water
cold (depending on how old the meat is, if it boils longer, the soup decreases).
Vegetables and onions, grated through a grater with large holes, cook for 2 minutes in
oil, then add to the soup, along with a grated teaspoon of salt. When
all are almost cooked, add the rice, mix well so that it does not stick
grab the bottom of the pot and let it boil for about 30 minutes then the soup is
sour to taste. If it has soured with borscht, let it boil for a few more minutes
and then take it off the heat, straighten it, like the previous soups, and salt it.
For flavor, add a teaspoon of finely chopped tarragon tip. May
cook the same, without meat.

For the days when you are allowed to pamper yourself and deviate a little from your diet, you can make bird's milk. This childhood dessert has 160 calories, but it's well worth it. .

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Poultry soup - Recipes



1 kilogram of chicken
4 & # 82095 medium potatoes
1 bunch of fresh tarragon or 2 tablespoons of dried tarragon
8 c & # 259ni de ap & # 259
3 & # 82094 spoons sm & # 226nt & # 226n & # 259
1 egg tied
60 grams of butter
1 onion & # 259 average
600 ml. Chicken Soup
salt and pepper to taste
1 tablespoon of a glass of wine or a glass of apples

Instructions for TARHON POTATO SOUP:

Fry the onion in oil for a few minutes
In a large pot of soup, place your meat in cubes and cover with chicken soup and water. Add a pinch of salt.
Boil the foam that forms. Reduce heat to low and simmer for about 30 minutes.
Cur & # 259 & # 355a & # 355i & # 351i t & # 259ia & # 355i potato & # 238n cuburi.
When the meat is cooked, add the boiled potatoes and the potatoes and soak them.
Add salt and pepper.
& # 206ntr & # 8209un castron mic beat & # 355i un ou & # 351i ad & # 259uga & # 355i sm & # 226nt & # 226n & # 259. Mix well. While the soup is boiling, remove a few tablespoons of the soup from the pot and add it to the cream mixture. Mix well.
When the soup is ready, turn off the heat and slowly add the mixture of oil to the pot, stirring constantly.
Add fresh or dried tarragon or tarragon to flavor the soup.

Peasant bird soup


1 medium chicken, 1 piece. carrot, 1 pc. parsley root, 1 pc. celery, 1 pc. onion, 2 pcs. potatoes, 1 pc. bell peppers, 150 gr. peas peas, 10-15 bean pods, 8-10 pcs. tomatoes, a tablespoon of oil, salt, greens, larch, 2 l of water

The cleaned and washed bird is cut into pieces and boiled in a pot with cold water and a little salt. After boiling, collect the foam and continue to boil over low heat. Then add finely chopped onion. Vegetables are cleaned, washed, cut into cubes or cubes and fried in oil. After the meat is almost cooked, add the hardened vegetables, peas and green beans cut into pieces and peeled and diced potatoes. Bring to a boil and add the roasted tomatoes, peeled and cut into slices. When everything is cooked, add salt and bring to a boil. Remove the pan from the heat and add the finely chopped larch. How to serve It is served hot, with finely chopped greens

Among the alternatives to the recipe Peasant bird soup, we recommend:

Chicken soup with cabbage juice

It is the classic peasant soup of my childhood, made by my mother and grandmother, specific to the lands of Teleorman. As I had the country chicken in the freezer, the cabbage juice is plentiful in the barrel, clear, fragrant and sour enough to drink it so simple with a little hot red pepper, baked and ground sprinkled on top (this is how my grandparents ate, in the country during Lent, with steaming bread just taken out of the oven & # 8230ah, what times, how many beautiful memories!), as vegetables are always present in the fridge, all that remains is to prepare this real, healthy, sour soup, with a lot of aromatic greenery and egg “rags”, which give this wonderful chicken juice consistency, appearance and taste. yard.

It is prepared simply, with love, like any other soup, nothing special & # 8230 only with the memory of the chicken soup of yesteryear and the desire to come out almost the same & # 8230

Ingredients (12 servings)

  • poultry meat (carcass, wings, legs, head, etc. - or, as preferred)
  • 2 carrots
  • 2 onions
  • Gras bell peppers
  • 1 parsnip
  • ½ small celery root
  • 4 potatoes
  • ½ green parsley link
  • ½ green dill link
  • ½ green larch connection
  • 3 - 4 tomatoes (I had cherry and I put more)
  • 2 eggs
  • 700 & # 8211 800 ml cabbage juice
  • 3.5 & # 8211 4 liters of water
  • salt (to taste)

Method of preparation

-Clean very well, wash the meat and portion, as desired.

-Clean, wash and cut the vegetables (carrots, onions, parsnips, bell peppers, celery) into small cubes, or as desired, and the greens (parsley, dill, larch) are finely chopped.

-Wash, peel the tomatoes and cut them into small pieces, or grate them, as I did.

-Peel the peeled potatoes, wash them, cut them into 4 or 8 pieces, according to your preference and put them in a bowl with cold water, so as not to oxidize, until we use them.

-In a larger pot put the meat to boil with cold water (water to cover the meat with about "two or three fingers") and a little salt, taking care that when it starts to boil, we take all the foam. After frothing it very well, cover the pot and let it boil over low heat. (The hen boils harder).

-When the meat is half cooked, add all the chopped vegetables, one at a time, first the roots, the onion, the pepper and at the end all the potatoes.

-In the process, add the soup with boiled water, as appropriate. (You don't have to fill the pot with water, you have to keep in mind that there is also cabbage juice to put).

-Boil the cabbage juice and take the foam, if necessary.

-After the meat and vegetables are cooked, put the tomatoes on the grater and let them boil for a few more minutes until the tomatoes are cooked, then add the boiled cabbage juice, gradually, to taste.

-After the pot is "filled" with the cabbage juice, let the soup boil a little more, for a boil, two.

-Meanwhile, prepare the egg scraps: beat the eggs well with a pinch of salt, add 2-3 tablespoons of hot juice from the soup, stirring, and then pour the diluted egg mixture into the boiling soup with a fork. shaking in the pot when the egg comes in contact with the soup, so that the egg turns into so-called fine "rags" and does not coagulate quickly into large and unsightly pieces. (These egg "rags" actually replace noodles or noodles).

-After preparing the "egg scraps", leave the pot on the fire to boil for another 1-2 minutes, after which the fire stops.

-When the soup is ready, sprinkle with finely chopped fresh greens and keep the pot covered with the lid for a few minutes so that all the flavor is infused in the soup.

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

Poultry soup


entrails, wings and part of the back of a bird, 2-3 cow bones, 1 pc. carrot, 1/2 pc. parsley root, 1/2 pc. pastirnac, 1/2 bucc. celery, 2 tablespoons rice, lemon juice, a bunch of larch, salt, 2 1/2 l water

Wash the bones well and place them in a pot on the fire, where they are left to boil for 1-1 1/2 hours, after which they are strained. Wash the poultry pieces well, check that there are no lumps or down, put them in the juice in which the bones were boiled and lightly salt them. Remove the foam a few times until it is no longer formed and add the cleaned, washed and finely chopped vegetables. Allow to boil over medium heat in a covered pot. When the meat is almost cooked, add the lemon juice. When the soup boils, add the boiled rice and rinse in cold water, and after one or two boils, remove the pot from the heat. Season with salt and sour cream, and sprinkle with finely chopped greens. How to serve It is seasoned with salt and sour cream, and sprinkled with finely chopped greens.

Among the alternatives to the recipe Poultry soup, we recommend:

Poultry soup with poultry meat, after nights of hangover

The entrails, the small wings and the tartite from the Christmas turkey, 2 more tartlets and 2 turkey wings, bought separately, you burn them in a pot with boiling water. Wash them in a stream of cold water and let them drain.

For meatballs you can also use the wings, the tart and the back of a fat chicken, duck or goose. The tastiest meatball is obtained from the gang. Goose and duck lard give a special taste to the meatball.

Remove the pressure cooker, put the pieces of meat, an onion, 1 carrot, 1 parsley, 1 parsnip, a small celery, a few slices of bell pepper, 2-3 tomatoes, from the freezer. Fill 3 quarters with water and close the pressure cooker. Let it boil, on the right heat 1.5 hours after the pot starts to whistle.

Extinguish the fire, let the pot cool for 0.5 hours, carefully depressurize the pressure cooker.

Remove 0.5 l of cabbage juice from the barrel of sour cabbage with autumn. Boil the cabbage juice and gather the foam. Pour the cabbage juice over the soup, add previously boiled rice in salted water. Cut some green larch and sprinkle on top (doctor and dried larch). You can also use borscht bought from the market, if you want more sour soup.

It is served hot, with hot polenta, hot peppers and horseradish, in the morning, at will (instead of something else, for food), to clear the mind and clear the eyes. The taste of coclit in the mouth disappears, the fatigue seems to take it by the hand, the legs move more easily anyway, in conclusion you faced a first day of Christmas, prolonged with pleasure, until the evening.

You can also serve horseradish soup on the next Christmas day, empty, without bread or with cold polenta, as type 1, at lunch. If you can, go with boiled brandy, if you intend to start over.

Attention! The pressure cooker is a necessary but rather dangerous kitchen tool. It has a safety valve on the lid. It is good to check from time to time that the screw containing the pressure valve has not been unscrewed. The screw must be tight on the cover. Do not mount the lid on the pressure cooker, with the valve, under the clamping support of the pot lid. Do not set the fire too high, so that the steam does not drip through the ventilation of the pot and burn you where it touches you. Put the pressure cooker, to boil, on a rear eye, from the stove, more protected from the circulation in the kitchen. Keep the kitchen window slightly open and the hood on. Handle the pressure cooker carefully, without slamming it. Never walk to the pressure cooker as soon as you turn off the fire, sudden depressurization can throw hot liquid on your face and / or hands.

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