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Radautean soup

Radautean soup


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Chop the onion, carrot, celery and put them in a little oil.

Add water until we cover the vegetables.

Put the meat over and let it boil for 15 minutes.

Add the diced bell pepper and cook for another 10 minutes.

Now the meat should be cooked, take out the pieces of meat on a plate and let them cool a bit.

We take each piece of meat and separate it from the bone (if necessary), we make the meat on the bones into pieces like fringes with 2 forks (we don't cut it with a knife), we do the same with the pieces of breast.

I also keep the skin on the meat (I usually use thighs or hammers) because it gives the soup a better taste, if you want you can remove it.

Put the meat back in the pot and let it boil.

Separate the egg yolk from the 3 eggs. Put the cream over the 3 yolks and mix, add the crushed or finely chopped garlic and mix.

Over this composition I put half the amount of vinegar and half the amount of lemon juice.

Leave the fire as low as possible in the soup and add the egg and sour cream mixture slowly, stirring all the time so that it doesn't cut.

Add half of the greens, vinegar and remaining lemon juice and simmer for another 10 minutes.

We stop the fire and put the rest of the greens.

Serve with vinegar and garlic sauce (for those who want extra).

Great appetite!





Video: Reteta - Ciorba radauteana traditionala. Bucataras TV