Potato soup with sour cream and smoked meat
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
the vegetables are cleaned and washed.
the smoked meat is portioned, washed and scalded with boiling water [it will no longer be so salty and will not have a very strong smoky taste]
cut the onion and pepper into cubes and lightly fry for 1-2 minutes in oil + sliced carrots.
put 3-4 l of water and add smoked + bleach [celery and parsley root] finely chopped,
boil for 15 minutes then add the potatoes cut according to preference.
after another 15 minutes, try if the vegetables are cooked, add the chopped hot pepper and season with sour cream, parsley, pepper and vinegar tarragon.
Potato soup with sour cream and smoked meat
- 200 grams of smoked ribs / bacon
- 1.5 kilograms of smoked pork spines
- 2 kilograms of potatoes
- 2 carrots
- 1 parsley
- 1 quarter celery tie
- 1 large onion
- 1 tablespoon tomato paste
- 1 can of tomato cubes in broth
- 1 tablespoon vinegar
- 400 ml of sour cream
- 2 tablespoons oil
Put the pork backs to boil (on low heat) in 6 liters of cold water. Foam when necessary. Peel the potatoes and cut into large cubes, carrots, parsley, celery, onion and cut into small cubes or as desired. Cut the smoked pork ribs / bacon into cubes. When the meat starts to come off the bones, add the potatoes, vegetables and a tablespoon of salt. After the potatoes, vegetables and meat have boiled, turn off the heat. The pork bones are removed from the pot, and after they cool, the meat is taken from them. Put the meat back in the pot.
Heat the oil in a saucepan where you brown the smoked pork ribs or bacon. Add onions. After it has lightly fried and the onion is added, add the tomatoes and tomato paste, leave it for 2-3 minutes. Then add sour cream and a little soup. Let it boil for a few minutes. The composition is added to the soup pot. add a tablespoon of vinegar (or as desired). It matches the salt. Let the soup boil for a few minutes.
Smoked potato soup
My husband doesn't like potato soup but I like it. He likes the smoked one, so I try to make a compromise like smoked potato soup :)).
For a & # 8222true & # 8221 soup we need:
smoking (ciolan, costita)
1/4 of celery
a slice of gulie
1 tablespoon pepper paste or 1 pepper
2 bay leaves
200 ml broth
1 tablespoon flour
Put the smoke in cold water to boil and after a few boils throw the water, fill it with another (about 4 liters of water) and put it back to boil. Add the cleaned and diced vegetables (except for the potatoes), tarragon, basil and bay leaves. When the meat is cooked, take it out, let it cool a bit, cut it into pieces and put it back in the pot. Add the peeled potatoes and cut them into cubes. Separately, make the rantas, put a little oil in a saucepan, add the flour, mix continuously, loosen a little and add the broth or tomato juice. Pour the mixture back into the pot and let it boil for a few more minutes. I didn't sour it because it was sour enough from the broth. It is very good especially in winter or in extended winters as now :).
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Smoked potato soup & # 8211 Traditional Transylvanian recipe
If the smoke has a lot of fat, try to remove as much as you can from it because there will be a lot left anyway, and if it is too salty, you can desalinate it a little. Then it is boiled in 4-6 liters of cold water over a suitable heat, taking the foam when it starts to boil.
Also, the potatoes are cleaned and cut into equal cubes and kept in cold water until they are needed (so as not to oxidize).
After the smoke boils well, make sure that the fat does not pool in the remaining water, if this happens try to graduate the water, and add the vegetables, without the potatoes. After the water boils, add the potatoes.
Sprinkle with pepper or paprika paste, add pepper, sour cream and tarragon if you opt for it. If those invited to the table appreciate the spicy taste, you can add 1, 2 hot peppers to the soup, but you have to make sure that it is to everyone's taste.
Potato soup with smoked and sour cream as in Transylvania
A potato soup with smoked and sour cream like in Transylvania, like the good Măriuca, better said, delicious and full of flavors.
Probably the most eaten soup in the winter season by the grandparents from Transylvania. It's true that they didn't do it with sausages and too much ham, but with bacon, but I like it much more in this version.
It is slightly sour, with the taste and aroma of smoked and garlic, served with hot peppers or "fish" as the hot peppers were called in Transylvania, only good to keep you warm this season. But nowadays we do it less and less, probably due to the diversity, but it is welcome every time.
My grandmother used to tell her that she gives hilibe and you don't have to take my word for it, but when you go through Transylvania, you will surely find many restaurants that offer this product.
Stay together for the list of ingredients and how to prepare and then another half hour in the kitchen to finish this soup.
For many other recipes for soups with or without meat or fasting and much more, find in the section soups and broths or click on the photo
You can also follow me on Instagram, click on the photo.
Or on the Facebook page, click on the photo.
Add 3 liters of water and boil for about an hour or until 80% boiled.
Put the oil, vegetables, onions and garlic in a pot and cook over medium heat for 7-8 minutes.
Add the smoked meat with the soup, potatoes, bay leaf, tarragon and simmer for 20-25 minutes or until the potatoes are cooked but not crushed. We also add the juice from pickled donuts or hot peppers.
Preparation for liezon:
In a large bowl put 5 egg yolks with cream, yogurt and mix.
We check the salt, and if necessary we add more. Be very careful, smoking can give enough salt, so no extra need is needed.
Smoked potato soup with tarragon – Transylvanian soup recipe with potatoes and smoked meat. You can use any kind of smoking: smoked ciolan, smoked ribs, kaizer, smoked sausages.
Potato soup with sour cream and smoked meat it is one of the tastiest soups and goes very well in the cold season. If you don't like it and you don't have tarragon, you can use the common parsley, but it also works very well with leutean. I ate this for the first time potato soup, sour cream and smoked meat on a vacation in Poiana Brasov. I went on a short trip with my high school classmates and I had the same soup because I was eager to try something new. I liked it very much, so I didn't give up until I convinced my mother to find out the recipe and make it too. My Transylvanian neighbor, the mother of my childhood friends, explained to us how to make the recipe and since then it has become one of the soup recipes that my mother often prepared for us. It was an old family recipe, as were her grandmothers and great-grandmothers.
We were very lucky with the relatives from the country who smoked ribs, ciolan and kaizer especially for us. And, I don't know how, my mother also managed to get meat in communist times, and our favorites in the soup were the ribs. For this reason I was somehow left with the nostalgia of the smoky ribs put in potato soup and smoked meat, but you will use what you like best.
Ideally, you should cook smoked but raw meat. But I am aware that most people who follow my blog have jobs that do not allow them to waste many hours to prepare a hot and tasty meal for the family, so you can also use favorite smoked meats (I am thinking especially of smoked ciolan or kaizer ). If you use raw smoked meat, you will boil it in advance, because this will be the basis of the future potato soup. You can boil it the day before, or even longer and keep the juice in the freezer. You need 2-3 hours to boil a raw ciolan, over low heat. Put 3 carrots, 1 parsnip, 1 whole onion, a bay leaf, 1 teaspoon of peppercorns and a large clove of garlic in the water in which you boil the ciolan, after the meat shows signs that it is starting to cook & # 8211 and the juice was cloudy. The ingredients listed here are not the ones that end up in potato soup later. I'm just for ciolan juice.
But, soup out very tasty and with pre-cooked dishes, in which case you will still use chicken soup or bone juice prepared in advance, stored in the freezer. You can also use organic soup cubes from online stores, plafar, organic stores. Do not use chemical cubes! Family health is important, so do not use soup cubes with chemicals.
Smoked potato soup it comes out good with water, as we did at the beginning, as our neighbor had taught us.
Here is the list of ingredients and how to prepare it smoked potato soup and tarragon:
800 g smoked steak or fork bones / smoked ribs or smoked sausages & # 8211 pre-cooked in this case
2 egg yolks + 1 tablespoon flour
300 ml cooking cream
1-2 tablespoons tarragon in vinegar (depending on taste) & # 8211 vinegar ensures the sourness of the soup, be careful how much you put if you use it too
I fry the finely chopped onion together with the kaizer and the sliced carrots or cubes for 1 minute.
I added diced bell peppers and pieces of smoked ribs (or pieces of meat from a smoked steak) and continued to cook for 3-4 minutes, until the flavors became friendly. I poured enough chicken soup to cover the vegetables and meat (about 2 l). I took the foam from the surface until it was no longer done.
I added parsnips and celery, peppercorns and a clove of garlic and left to boil, over medium to low heat, for about 20 minutes.
After this interval I added the diced potatoes and let them boil until they were ready. I tasted salt and added a teaspoon. I beat two egg yolks with salt, I put the cream on them, then I dissolved a spoonful of flour and I put it over the cream in a bowl. I poured a polish of hot soup over them, mixing well. After putting 3 tablespoons of hot soup, I poured the cream into the pot and left for another minute. Given that egg cream has flour and was tempered before reaching the pot, they should not be chewed.
Also at this point I added tarragon. I stopped the fire and left the soup with the lid on for another 5 minutes, to let the tarragon give the aroma.
I ate hot to hot soup. Very, very good it is!
Here is how good the soup prepared by Loredana Mirica looks.
I invite you to follow me on the YouTube channel. After you subscribe & # 8221 / & # 8220subscribe & # 8221 press the bell to be notified when I post something new.
I also invite you to the group I cook with friends - Tasty recipes.
Potato soup with smoked and sour cream
Potato soup with smoked and sour cream is one of the tastiest soups, it is easy to prepare and goes very well in the cold season. In this recipe you can use any kind of smoking: kaizer, smoked ribs, ciolan or scaricica.
- 400 g smoking (unloading)
- 500 g potatoes
- 1 carrot
- 1/4 celery
- 1 parsnip
- 1 onion
- 1 red bell pepper
- 4 tablespoons oil
- 200 ml sour cream
- 3 tablespoons lemon juice
- green parsley
Preparation & # 8211 Smoked potato soup with sour cream:
1. Peel the vegetables and wash them. Cut the onion, carrot, celery and parsnip into small cubes and cook for 8-10 minutes in a pan with hot oil.
2. Boil 3-4 liters of water in a pot and add the hardened vegetables, diced peppers and diced potatoes.
3. We portion the smoke, wash it and scald it with boiling water (so as not to have a strong smoky taste).
4. Add the smoke, salt and pepper and simmer for 30-35 minutes. When the soup is ready and the vegetables and smoked have boiled, add the lemon juice.
5. In a bowl put the cream and add a pinch of soup juice, one by one, stirring constantly, until the bowl is full.
6. Then pour the contents of the bowl back into the soup. Add finely chopped green parsley.
Transylvanian spinach soup with smoked meat and omelette it is easy to make and extremely tasty. If you like salad soup, it can't be to your taste.
Transylvanian spinach soup with smoked meat and omelette It is easy to make, with simple ingredients. Important is the spinach, which must be fresh. The undisputed star of this soup, spinach contains protein, vitamin C, carotene, calcium, phosphorus, potassium and iron, so it is not surprising that it is one of the plants recommended by nutritionists and not only by them.
It appears on the market in early spring, but can be harvested until late autumn, even until the snow falls. It is one of the plants loved by farmers, because it withstands very high heat and very low temperatures.
Salad soup is one of the favorites of my blog readers. For this reason I came up with this spinach soup, smoked omelette and garlic, straight with sour cream and eggs, very tasty, filling and very easy to prepare.
As a smoker in Transylvanian spinach soup with smoked meat and omelette you can use whatever you have at home or you like: kaizer, bacon, bacon and even sausage cut into small cubes. To bring the best taste to my soup I used concentrated vegetable soup, prepared by me and kept in the freezer. You can also make it according to my recipe, which you will be able to read if click on this link. If you don't have the patience to stock up on vegetables, you can only use water or organic cubes of vegetable soup.
To sour the soup I used the juice of 1 lemon, but you can also sour it with corcoduse or vinegar.
I like to use omelets in spring soups, as you saw them in salad soup, but also in red loboda soup. More spring soup recipes prepared by me you can find if click on this link.
If spinach is part of your menu often enough, you should also try my recipe spinach puree with milk and garlic. You can do a blog search and you will find that I have many spinach recipes on the blog. I recently made a very similar soup as cooking, with a taste similar to this & # 8211 Greek spinach soup. Instead of omelet strips it has rice and I did not use greens, but in this soup I added larch at the end. You can use parsley instead.
Now I leave the list of ingredients and how to prepare for Transylvanian spinach soup with smoked meat and omelette.
200 g smoked kaizer or bacon / bacon / sausage
1 medium onion, finely chopped
1/4 teaspoon smoked paprika
2 cloves of garlic given through the press
juice from 1 large lamiae
250 ml sour cream for cooking
1 teaspoon peppercorns
optional & # 8211 green larch / green parsley
I hardened the diced kaizer in a tablespoon of oil. I put beaten chickpeas over the kaizer and prepared the omelette, leaving it whole because I decided to cut it into strips.
The omelet can be prepared whole if you turn it over with a plate.
I washed the spinach, removed the tails, then scalded it in boiling salted water for 2 minutes. I took it out and dipped it in ice water for a few seconds, then chopped it into medium-sized strips.
I heated the rest of the oil in another pan and hardened the onion until it softened and became glassy. I added the carrot, celery and green onion and sautéed them for 2 minutes. At the end I added the smoked paprika and sautéed for a few more seconds.
I put the sauteed vegetables in the hot vegetable soup (or water), I boiled for about 5 minutes, then I added the spinach.
I added the garlic given by the press, the lemon juice, salt, peppercorns and I boiled for a maximum of 5 minutes. I tasted it to see if I needed any more salt, lemon juice or garlic, then I turned off the heat.
In a very deep bowl I mixed the cream with the yolks, then I gradually put 3-4 tablespoons of soup over them, stirring after each one. When the composition in the bowl had a high temperature I was able to pour it into the soup.
And, last but not least, I chopped a few strands of green larch and put them in the soup. Putting larch in soup is not & # 8220ardeleneste & # 8221, my mother-in-law would have said when I met her, but now she has a big bush of larch in the garden and puts larch in most soups.
Peel the onion and finely chop, cut the carrot into small cubes. In a pot of about 4 liters, heat the oil and add the onion, carrot, smoked and peppercorns. Cover with a lid, let it simmer well, then add 2.5 liters of hot water and bring to a boil covered.
When the smoke is almost cooked, add the cleaned, washed and diced potatoes. After 20 minutes, the potatoes are boiled and the cabbage juice or borscht is added, possibly cooked separately, salt and at the end the selected parsley, washed and finely chopped. Extinguish the fire and let it sit for 5 minutes.
Beat eggs well with sour cream and mix in a bowl with a few tablespoons of soup, then slowly pour into the rest of the soup.
The 2 functions that attract me the most to the Philips Multicooker are:
- 3D heating technology thanks to which the heat acts evenly and there is no need to mix.
- the preset timer for up to 24 hours thanks to which you are free to spend time with your loved ones, while Multicooker cooks for you.
Smoked potato soup is served hot with hot peppers.
Potato soup recipe
If you prefer to make smoked soups, the one we present to you now is a recipe from Transylvania, which also includes potatoes and sour cream, but also other ingredients that will give a special taste.
The first time, to start preparing this smoked soup, prepare the meat (ribs, ladder, smoked bones, etc.). It cleanses itself of excess fat, if you don't want it to be very greasy and desalts it, if it has too much salt. Then, boil in a large pot, while removing the foam that forms.
While the meat is cooking, you can also prepare the vegetables. As with any other potato soup with sour cream and more, they are washed, cleaned and cut into cubes. If you want to introduce other vegetables that you like, you can do it without problems.
After boiling the meat, to make this smoked potato soup, it is removed, deboned and cut into cubes. The water in which it boiled will be used as a base for this smoked potato borscht.
In the event that the remaining juice is very greasy, you can remove more fat. Over it, then add the diced vegetables and, if necessary, water. Wait until the potato soup boils, at which point you introduce the smoked meat that you chopped.
Now is the time to taste this smoked soup. Add, if necessary, a little salt, but also paprika. Let everything boil well, until a few boils pass, then add to the potato soup and broth, but also the sour borscht, all according to the taste you want to get.
When this potato soup is almost ready, add the cream. It is mixed with 2-3 tablespoons of water, then with the hot juice from the potato soup with sour cream. Mix well, then add to the pot in which the preparation boils. Bring to a boil, then taste to see if you need to add anything else.
In the end, because we are talking about a tarragon potato soup, sprinkle leaves from this aromatic herb, either dried or fresh, finely chopped.
If you are in doubt whether to make this soup, because the smell of smoke will be strong, find out that the smell will be dissipated by the hood, if you have installed such an appliance. Or, if you want, you can give up smoking and sour cream and use the other ingredients to make fasting soups.