Traditional recipes

Soup of leurda

Soup of leurda

Fry the jumari egg in the hot oil, then add 3 liters of water or vegetable soup and bring to the boil.

Wash the leurda, cut into strips and add to the soup when it boils. After two or three boils, remove from the heat and add the dill and salt to taste. After it has cooled a bit, add the yogurt.

Good appetite!


Potatoes with leurda sauce

Potatoes with leurda sauce it is not necessarily a recipe as it is an idea for a fast food that you can flavor with leurda. It doesn't have to be prepared only in spring, put a few bags of leurda in the freezer and you can enjoy this recipe in other seasons as well.
Enjoy the aroma of leurda in this simple food. You don't even need many ingredients or experience in the kitchen!


Leurd soup

Ingredient:
& # 8211 700 g chopped leurd
& # 8211 200 ml vegetable cream
& # 8211 20 g flour
& # 8211 a green dill tie
& # 8211 20 ml lemon juice
& # 8211 sare

Method of preparation:
Leurda wash and cut into strips. Bring the water to a boil, then add the leurda and salt to taste. When the leurda boils, add the cream mixed with flour and a little salt. At the end, add the chopped green dill and lemon juice.

The result is 3 l of soup, 10 servings x 300 ml
300 ml contain: calories & # 8211 93, carbohydrates & # 8211 14

You can find this recipe and many other recipes in the book "Food Therapy", authors Cornelia Costea and Dr. Valerian Răileanu

LEURDA, miraculous benefits

LEURDA has been known as a natural remedy for thousands of years. It is the medicine of the spring months that nature offers to the body to cleanse itself of toxins and strengthen the immune system.
Leurda or Allium ursinum (bear garlic) has a strong garlic scent and blooms between April & June. The miracle plant grows only in the forests of Central Europe. The plant could not be acclimatized to any other region. In the forests of Muntenia, Transylvania and Moldova, LEURDA grows every spring, adorning the forests with white flowers.
Before the flower stem appears, the leurd leaves are harvested, because the young leaves are the ones with therapeutic value. So, during this period, March-April, leurda is harvested and works wonders for health. When the flowers appear, the leaves begin to lose their active principles.
What do leurd leaves contain?
Leurd leaves contain allyl sulfide, which imprints the taste and smell characteristic of all species
of the genus Allium, carotenoids, vitamins A and C, B-complex vitamins, levulose, complex essential oil, mineral salts, calcium, iron, phosphorus, sodium, magnesium, copper and protein.
LEURDA is one of the most powerful remedies in nature. It can be consumed in the form of salad, juice, infusion, decoction, tincture, it works favorably in many diseases.
The plant of the third millennium
In Germany, it has been declared the "third millennium plant."
Leurda is very rich in adenosine, a substance that, according to recent studies, has a key role in lowering cholesterol and lowering blood pressure. It is effective in coronary atherosclerosis, hematuria and prevents strokes, preventing the occurrence of thrombosis and thrombophlebitis, according to Agerpres.
The active substances contained in leurd have vasodilating effects and reduce hypertension.

THE NATURAL REMEDY OF SPRING

The benefits of LEURDĂ leaves
Leurda stimulates the ability to remember, combats moments of slip, amnesia, insomnia, morning dizziness, depression, tension in the head and states of anxiety and anxiety.
The leaves eaten as a salad are beneficial for people with bronchitis, in pulmonary tuberculosis and in the treatment of infections of the upper respiratory tract (flu, colds), due to the antiseptic and anti-inflammatory effect. The beneficial action of the plant is also due to the volatile substances it contains. The same substances have a pronounced expectorant effect, removing mucus from the bronchial tree. Leurd tincture is a good adjunct in the treatment of diseases affecting the respiratory system.
Leurda cleanses the kidneys and bladder, promotes urination and eliminates excess uric acid, which is very harmful in patients with gout. It has effects in acute and chronic diarrhea, dysentery, indigestion, biliary insufficiency, abdominal colic, bloating. Through its purifying effect, leurda successfully helps to eliminate intestinal parasites, being effective in treating scleroderma, psoriasis, acne and in general skin diseases that occur against the background of intoxication of the body. It is also indicated to combat degenerative rheumatism. The tincture contributes significantly to the optimal functioning of the digestive system.
LEURDA, used for external use, benefits
Used for external use, leurda is effective in combating degenerative rheumatism, eczema, herpes, hard to heal wounds, scrofula and other chronic skin diseases. Due to its active principles, with antibiotic and antifungal properties, leurd oil is mainly used for external use in treating various chronic skin conditions.
Leurd tincture effectively contributes to the destruction of candida, regardless of location. The cure with leurd wine essentially contributes to the prevention of viral diseases.
Elimination of the effects of nicotine and smoking
Both chlorophyll from fresh leurd leaves and certain substances similar to those contained in garlic have strong antitoxic effects and help eliminate the harmful effects of nicotine and smoking. They counteract the harmful effects of nicotine and cigarette tar, being an excellent means of protection for both active and passive smokers.
Leurda is extremely well tolerated by the liver
Leurda is contraindicated in breastfeeding mothers because it can affect the quality of the milk and cause colic in the baby. People suffering from hypoacid gastritis, indigestion or colitis should eat leurd with caution.


Leurd soup

Ingredient:
& # 8211 700 g chopped leurd
& # 8211 200 ml vegetable cream
& # 8211 20 g flour
& # 8211 a green dill tie
& # 8211 20 ml lemon juice
& # 8211 sare

Method of preparation:
Leurda wash and cut into strips. Bring the water to a boil, then add the leurda and salt to taste. When the leurda boils, add the cream mixed with flour and a little salt. At the end, add the chopped green dill and lemon juice.

The result is 3 l of soup, 10 servings x 300 ml
300 ml contain: calories & # 8211 93, carbohydrates & # 8211 14

You can find this recipe and many other recipes in the book "Food Therapy", authors Cornelia Costea and Dr. Valerian Răileanu

LEURDA, miraculous benefits

LEURDA has been known as a natural remedy for thousands of years. It is the medicine of the spring months that nature offers to the body to cleanse itself of toxins and strengthen the immune system.
Leurda or Allium ursinum (bear garlic) has a strong garlic scent and blooms between April & June. The miracle plant grows only in the forests of Central Europe. The plant could not be acclimatized to any other region. In the forests of Muntenia, Transylvania and Moldova, LEURDA grows every spring, adorning the forests with white flowers.
Before the flower stem appears, the leurd leaves are harvested, because the young leaves are the ones with therapeutic value. So, during this period, March-April, leurda is harvested and works wonders for health. When the flowers appear, the leaves begin to lose their active principles.
What do leurd leaves contain?
Leurd leaves contain allyl sulfide, which imprints the taste and smell characteristic of all species
from the genus Allium, carotenoids, vitamins A and C, B-complex vitamins, levulose, complex essential oil, mineral salts, calcium, iron, phosphorus, sodium, magnesium, copper and protein.
LEURDA is one of the most powerful remedies in nature. It can be consumed in the form of salad, juice, infusion, decoction, tincture, it works favorably in many diseases.
The plant of the third millennium
In Germany, it has been declared the "third millennium plant."
Leurda is very rich in adenosine, a substance that, according to recent studies, has a key role in lowering cholesterol and lowering blood pressure. It is effective in coronary atherosclerosis, hematuria and prevents strokes, preventing the occurrence of thrombosis and thrombophlebitis, according to Agerpres.
The active substances contained in leurd have vasodilating effects and reduce hypertension.

THE NATURAL REMEDY OF SPRING

The benefits of LEURDĂ leaves
Leurda stimulates the ability to remember, combats moments of slip, amnesia, insomnia, morning dizziness, depression, tension in the head and states of anxiety and anxiety.
The leaves eaten as a salad are beneficial for people with bronchitis, in pulmonary tuberculosis and in the treatment of infections of the upper respiratory tract (flu, colds), due to the antiseptic and anti-inflammatory effect. The beneficial action of the plant is also due to the volatile substances it contains. The same substances have a pronounced expectorant effect, removing mucus from the bronchial tree. Leurd tincture is a good adjunct in the treatment of diseases affecting the respiratory system.
Leurda cleanses the kidneys and bladder, promotes urination and eliminates excess uric acid, which is very harmful in patients with gout. It has effects in acute and chronic diarrhea, dysentery, indigestion, biliary insufficiency, abdominal colic, bloating. Through its purifying effect, leurda successfully helps to eliminate intestinal parasites, being effective in treating scleroderma, psoriasis, acne and in general skin diseases that occur against the background of intoxication of the body. It is also indicated to combat degenerative rheumatism. The tincture contributes significantly to the optimal functioning of the digestive system.
LEURDA, used for external use, benefits
Used for external use, leurda is effective in combating degenerative rheumatism, eczema, herpes, hard to heal wounds, scrofula and other chronic skin diseases. Due to its active principles, with antibiotic and antifungal properties, leurd oil is mainly used for external use in treating various chronic skin conditions.
Leurd tincture effectively contributes to the destruction of candida, regardless of location. The cure with leurd wine essentially contributes to the prevention of viral diseases.
Elimination of the effects of nicotine and smoking
Both chlorophyll from fresh leurd leaves and certain substances similar to those contained in garlic have strong antitoxic effects and help eliminate the harmful effects of nicotine and smoking. They counteract the harmful effects of nicotine and cigarette tar, being an excellent means of protection for both active and passive smokers.
Leurda is extremely well tolerated by the liver
Leurda is contraindicated in breastfeeding mothers because it can affect the quality of the milk and cause colic in the baby. People suffering from hypoacid gastritis, indigestion or colitis should eat leurd with caution.


Cream cheese with leurda

Leurda or wild garlic as it is called is & # 8222pe val & # 8221 during this period so yesterday I bought a link from the market and I prepared in 5 minutes a cream cheese with leurda. Delicious and only good for breakfast or dinner.

  • 250g feta cheese
  • 2 tablespoons sour cream
  • 1 leurda tie
  • 1 teaspoon mustard
  • optional 1/4 finely chopped onion

Crush the cheese with a fork, add sour cream, finely chopped laurel, sour cream, mustard and onion. Mix and serve with fresh or toasted bread.

You can replace feta cheese with sweet cottage cheese.

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.


3 links for leurda,
3 hard boiled eggs,
a red bell pepper,
200 gr. Ham from Prague,
a lemon,
a box of corn kernels,
a bunch of green onions,
salt to taste,
8 tablespoons mayonnaise (prepared from 4 eggs, two boiled and two raw, a tablespoon of mustard, 300 ml of oil).

Wash leurda and drain, then finely chop, over the leurda add finely chopped green onions, hard boiled eggs, sliced, finely chopped bell pepper, diced ham and corn kernels, add salt to taste and chew very well salad, then cut half a lemon into thin slices and garnish the salad and drain half of the salad without the seeds falling into the salad.

Try this video recipe too


Ingredients for tasty beef soup

  • 800 grams of beef (I used muscle this time, but I recommend bone meat)
  • 3 carrots (250 gr)
  • Parsley root 200 gr)
  • 1 bell pepper
  • 150 gr peas
  • 2 suitable potatoes (approx. 200 gr)
  • 3 small onions (250-300 gr)
  • Celery (350 gr)
  • 150 mashed tomatoes (or tomato paste)
  • 50 ml oil
  • Salt, pepper, a few bay leaves, if you have homemade vegetables you can put a spoonful of green parsley to taste.

How do we prepare beef soup, like in a restaurant?

First we will clean, wash and chop the meat and vegetables (of the three onions, we will chop only two, one is whole). In a pot, heat the carrots, but only a little, so that the oil takes on a golden color.

So our soup will have that beautiful & bdquofata & rdquo, we will put about 6 liters of water over the carrots and we will leave it until it is hot to hot, then we will put the meat, salt, pepper (don't skimp on the pepper, it will gives a sensational taste to the soup), cleaned onion, but whole.

We will leave it on the fire for about an hour and a half or until the meat is half cooked, taking with a spoon that ugly foam that forms when it starts to boil.

Don't worry if the surface of the soup looks too greasy, as soon as you start to take the foam made from the meat, a lot of the fat will go away.

After the meat is half cooked, take the onion out of it and throw it away, add the celery, chopped onion, pepper, and parsley root and let it simmer for another 30-40 minutes.

Step by step recipe for tasty beef soup

We will put the peas, we will let it boil for another 10 minutes (if the peas are pre-cooked, we will put them together with the tomato paste, otherwise it will boil too hard and it will crumble) after 10 minutes we put the potatoes that will also boil for 15 minutes.

At the end we will put the tomato paste diluted with a few tablespoons of soup from the pot, we will put half of the amount of parsley in the soup and let it boil, after which we will take it off the heat.

We will put the rest of the parsley and some ground pepper and we will put the lid on and leave it like this for 10-15 minutes, so that the parsley and the pepper leave their aroma in our soup.

Thus, the soup will have a special taste, and the meat will be tender and the vegetables will not crumble, having a clear soup like in a restaurant.

The recipe and the pictures belong to Luciana Marc and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.


Honey Soup Recipe - Traditional Honey Soup Recipe | Traditional recipes. : Culinary recipes lamb soup with borscht and larch traditional Dobrogea homemade recipe for Easter.

Honey Soup Recipe - Traditional Honey Soup Recipe | Traditional recipes. : Culinary recipes lamb soup with borscht and larch traditional Dobrogea homemade recipe for Easter.. Here you will find another recipe for right lamb soup with sour cream and yolks and flavored with leurda and other seasonal greens. To prepare lamb soup you need. It is a very fragrant, tasty soup, but also fatty. A finely chopped carrot, parsley and small onion. Before it starts to boil, take the foam.

I also met other recipes, where tarragon is added. With the best lamb soup recipe for Easter! Boil the lamb bones, with enough water to cover them and 1 teaspoon of salt. Transylvanian lamb soup with sour cream or Greek-style lamb soup (greque), 2 delicious soups with small differences between them. Lamb soup, sour with borscht.

Lamb soup recipe with sour cream and borscht - Photo gallery (1) from www.bucataras.ro Lamb soup recipes are in great demand during Easter. A recipe for lamb soup with a medium difficulty of preparation. This process is important because the juice can remain cloudy. For lamb soup it is very important to use bone meat. This process is important because the juice can remain cloudy. For the Easter meal, your grandmother offers you a traditional recipe for lamb soup. Lamb soup 2 l water, 1 l borscht, 1 kg lamb, 1 carrot, 1 parsley, 1 onion, greens, green onion tails, salt, 3 tablespoons rice, 1. Preparation of lamb soup with borscht and larch.

Preparation of lamb soup with borscht and larch.

Boil the lamb bones, with enough water to cover them and 1 teaspoon of salt. In some parts of the country. Wash the meat well, cut into pieces and. Lamb soup is very tasty, healthy and flavorful and is indispensable on the pasta table along with other dishes. Lamb soup (lamb borscht) cannot be missing from a pasta meal. I also met other recipes, where tarragon is added. To prepare lamb soup you need. Transylvanian lamb soup with sour cream or Greek-style lamb soup (greque), 2 delicious soups with small differences between them. In any family there must be a hot soup on Easter day and for lamb soup you need lamb with bone, pieces of neck, rib, tail and possibly small pieces of pulp. Lamb soup recipes are in great demand during Easter. The lamb soup recipe is from the sea bream cookbook. It is a dish specific to the Easter holidays, a real treat for the taste buds, although you can prepare it whenever you have the opportunity, due to its special and delicious taste. Here you will find another recipe for right lamb soup with sour cream and yolks and flavored with leurda and other seasonal greens.

A finely chopped carrot, parsley and small onion. Boil in the water with salt the head and pieces of lamb. This is the recipe for lamb soup traditionally prepared for pasta. Transylvanian lamb soup with sour cream or Greek-style lamb soup (greque), 2 delicious soups with small differences between them. This process is important because the juice can remain cloudy.

Lamb soup with sour cream and tarragon - RECIPE BOOK from 1.bp.blogspot.com In some parts of the country. For the Easter meal, your grandmother offers you a traditional recipe for lamb soup. Add a little soup over our mixture. We will add the mixture of sour cream, tarragon and parsley. Lamb soup with liver dumplings. It is a dish specific to the Easter holidays, a real treat for the taste buds, although you can prepare it whenever you have the opportunity, due to its special and delicious taste. Lamb must be thoroughly cleaned and washed. The lamb soup recipe is from the sea bream cookbook. Lamb's head, neck, tail, legs, 2 large carrots, 1 parsnip, 1 parsley, 1 celery root, 2 bundles of stevia or sorrel, 2 strands of green tarragon, or a teaspoon of dried, 1 bunch parsley, 1 bunch or 1 tablespoon larch, 2 bundles of green onions, 300 ml sour cream, 1 lb flour.

Lamb soup, sour with borscht.

Before it starts to boil, take the foam. You can find the preparation method for the lamb borscht recipe in the clip below. Lamb soup is very tasty, healthy and flavorful and is indispensable on the pasta table along with other dishes. Lamb soup 2 l water, 1 l borscht, 1 kg lamb, 1 carrot, 1 parsley, 1 onion, greens, green onion tails, salt, 3 tablespoons rice, 1. For lamb soup boil in water with salt the head and the pieces of lamb. 800 g lamb meat (neck, tail, lamb rib) 4 carrots, 2 parsley roots, 1 medium-sized celery, 1 bunch of green onions, 500 g sour cream, 4 egg yolks, salt, tarragon leaves. A recipe for lamb soup with a medium difficulty of preparation. This wonderful lamb soup with larch is inspired by a recipe of my mother-in-law with small modifications (I do not put, for example, flour) that you find in this post. For the lamb soup, boil the head and pieces of lamb in salted water. Lamb soup with borscht is ready to be served. Lamb soup, sour with borscht. Culinary recipes lamb soup with borscht and larch traditional Dobrogea homemade recipe for Easter. Boil in water with salt the head and pieces of lamb.

Before it starts to boil, take the foam. Here you will find another recipe for right lamb soup with sour cream and yolks and flavored with leurda and other seasonal greens. For lamb soup it is very important to use bone meat. Preparation of lamb soup with borscht and larch. I also met other recipes, where tarragon is added.

Honey soup - 10 soup recipes, from the Traditional. from i.pinimg.com Lamb soup, sour with borscht. This process is important because the juice can remain cloudy. Lamb soup with liver dumplings. Before it starts to boil, take the foam. Here is a delicious, non-Romanian recipe: In any family there must be a soup on Easter day. Transylvanian lamb soup with sour cream or Greek-style lamb soup (greque), 2 delicious soups with small differences between them. In any family there should be a hot soup on Easter day and for lamb soup you need lamb with bone, pieces of neck, rib, tail and possibly small pieces of pulp.

Preparation of lamb soup with borscht and larch.

Preparation of lamb soup with borscht and larch. Boil in the water with salt the head and pieces of lamb. In any family there should be a hot soup on Easter day and for lamb soup you need lamb with bone, pieces of neck, rib, tail and possibly small pieces of pulp. My dears, this wonderful lamb soup recipe is a very tasty one. I invite you to follow the other soup recipes. A finely chopped carrot, parsley and small onion. How to prepare is explained in this article. For this soup recipe we need some ingredients that we use in any soup, but also meat and lamb bones. Boil the lamb bones, with enough water to cover them and 1 teaspoon of salt. A recipe for lamb soup with a medium difficulty of preparation. This wonderful lamb soup with larch is inspired by a recipe of my mother-in-law with small modifications (I do not put, for example, flour) that you find in this post. Before it starts to boil, take the foam. Lamb soup 2 l water, 1 l borscht, 1 kg lamb, 1 carrot, 1 parsley, 1 onion, greens, green onion tails, salt, 3 tablespoons rice, 1.

In any family there must be a soup on Easter day. My dears, this wonderful lamb soup recipe is a very tasty one. The lamb borscht is served hot, with sour cream, and sprinkled with fresh, finely chopped greens. I invite you to follow the other soup recipes. For the lamb soup, boil the head and pieces of lamb in salted water.

Source: scms.machteamsoft.ro

An unparalleled Romanian culinary specialty in any international cuisine, prepared especially on the occasion of the Easter holidays when this lamb dish has the best taste. How to prepare is explained in this article. Lamb must be thoroughly cleaned and washed. 2 l water 1 l borscht 1 kg lamb (head and ribs) 1 carrot 1 parsley 1 red pepper 1 celery 1 green onion 200 g green beans salt a few tablespoons sour cream 3 tablespoons rice 1 egg yolk. Preparation for the recipe for Transylvanian lamb soup with sour cream.

To prepare lamb soup you need. This process is important because the juice can remain cloudy. After boiling, take the foam and add: Boil the lamb bones, with enough water to cover them and 1 teaspoon of salt. This process is important because the juice can remain cloudy.

Lamb soup is very tasty, healthy and flavorful and is indispensable on the pasta table along with other dishes. A recipe for lamb soup with a medium difficulty of preparation. For lamb soup it is very important to use bone meat. Preparation for the recipe for Transylvanian lamb soup with sour cream. The lamb borscht is served hot, with sour cream, and sprinkled with fresh, finely chopped greens.

In any family there must be a soup on Easter day. The lamb soup recipe is from the sea bream cookbook. 800 g lamb meat (neck, tail, lamb rib) 4 carrots, 2 parsley roots, 1 medium-sized celery, 1 bunch of green onions, 500 g sour cream, 4 egg yolks, salt, tarragon leaves. Lamb's head, neck, tail, legs, 2 large carrots, 1 parsnip, 1 parsley, 1 celery root, 2 bundles of stevia or sorrel, 2 strands of green tarragon, or a teaspoon of dried, 1 bunch parsley, 1 bunch or 1 tablespoon larch, 2 bundles of green onions, 300 ml sour cream, 1 lb flour. For the lamb soup, boil the head and pieces of lamb in salted water.

Wash the meat well, cut into pieces and. I also met other recipes, where tarragon is added. Lamb soup recipe, traditional Romanian dish. In some parts of the country. An unparalleled Romanian culinary specialty in any international cuisine, prepared especially on the occasion of the Easter holidays when this lamb dish has the best taste.

The preparation method for the lamb borscht recipe can be found in the clip below. Before it starts to boil, take the foam. Boil the lamb bones, with enough water to cover them and 1 teaspoon of salt. You can make lamb's head soup, lamb's organ soup, but I prefer to use ribs, head, neck, covered in a little meat in this soup. This process is important because the juice can remain cloudy.

It is a very fragrant, tasty soup, but also fatty. My dears, this wonderful lamb soup recipe is a very tasty one. With the best lamb soup recipe for Easter! In any family there must be a soup on Easter day. Before it starts to boil, take the foam.

A recipe for lamb soup with a medium difficulty of preparation. It is a very fragrant, tasty soup, but also fatty. Transylvanian lamb soup with sour cream or Greek-style lamb soup (greque), 2 delicious soups with small differences between them. The lamb borscht is served hot, with sour cream, and sprinkled with fresh, finely chopped greens. Lamb soup recipe, traditional Romanian dish.

For lamb soup it is very important to use bone meat.

Source: www.verticalonline.ro

An unparalleled Romanian culinary specialty in any international cuisine, prepared especially on the occasion of the Easter holidays when this lamb dish has the best taste.

The meat is carefully cleaned of skins and it looks like a good recipe, I'll do it, but without these idiotic ads on the site, can't it?

Source: retetepentruoviata.ro

A finely chopped carrot, parsley and onion.

For this soup recipe we need some ingredients that we use in any soup, but also meat and lamb bones.

Here is a delicious Romanian recipe:

You can find the preparation method for the lamb borscht recipe in the clip below.

Lamb must be thoroughly cleaned and washed.

Lamb soup (lamb borscht) cannot be missing from a pasta meal.

Lamb soup recipes are in great demand during Easter.

2 l water 1 l borscht 1 kg lamb (head and ribs) 1 carrot 1 parsley 1 red pepper 1 celery 1 green onion 200 g green beans salt a few tablespoons sour cream 3 tablespoons rice 1 egg yolk.

Wash the meat well, cut into pieces and.

This wonderful lamb soup with larch is inspired by a recipe of my mother-in-law with small modifications (I do not put, for example, flour) that you find in this post.

A finely chopped carrot, parsley and small onion.

To prepare lamb soup you need.

In any family there must be a hot soup on Easter day and for lamb soup you need lamb with bone, pieces of neck, rib, tail and possibly small pieces of pulp.

You can make lamb's head soup, lamb's organ soup, but I prefer to use ribs, head, neck, covered in a little meat in this soup.

A recipe for lamb soup with a medium difficulty of preparation.

Before it starts to boil, take the foam.

You can make lamb's head soup, lamb's organ soup, but I prefer to use ribs, head, neck, covered in a little meat in this soup.

I also met other recipes, where tarragon is added.

My dears, this wonderful lamb soup recipe is a very tasty one.

Source: www.lauralaurentiu.ro

Culinary recipes lamb soup with borscht and larch traditional Dobrogea homemade recipe for Easter.

You can make lamb's head soup, lamb's organ soup, but I prefer to use ribs, head, neck, covered in a little meat in this soup.


Loboda soup

I have to be honest with you: in our house the wolf was not cooked, neither the mother nor the grandparents were wolf fans and in conclusion, we met the wolf very late. But, if you like lettuce soup, you will definitely like loboda soup, because they have a somewhat similar taste. Luca ate this soup very well, especially if I seasoned it with a little yogurt for him. There are many variants of werewolf soup, I'm waiting for you to tell me yours, right?

Ingredient:
& # 8211 5 links loboda (red and green)
& # 8211 a tie of leurda
& # 8211 300g peasant ham (optional)
& # 8211 2-3 carrots
& # 8211 a parsley root
& # 8211 a can of rice
& # 8211 a bunch of green onions
& # 8211 3-4 celery stalks or celery
& # 8211 4 cloves of garlic
& # 8211 juice from a lemon
& # 8211 5 tablespoons oil
& # 8211 4 liters of water
& # 8211 a link of larch
& # 8211 salt to taste

In oala in care urmeaza sa facem ciorba, incingem uleiul si prajim sunculita taraneasca taiata cubulete. Cand se rumeneste usor, adaugam si ceapa verde taiata marunt. Dupa alte doua minute adaugam morcovul si radacina de patrunjel date pe razatoare. Amestecam bine, apoi e randul orezului, ales si sapalat bine, sa-si faca intrarea in oala cu ciorba. Calim si orezul vreo doua minute, amestecand des, apoi adaugam apoi, tocat marunt. Completam cu apa, punem sare dupa gust si lasam ciorba sa dea primul clocot.

Intre timp, spalam foarte bine loboda si leurda si le tocam in functie de preferinte. Mie imi place sa le toc foarte marunt, asta si pentru ca mananca Luca mult mai usor insa am mancat ciorba in care frunzele de loboda erau lasate intregi. Cand ciorba a dat primul clocot, adaugam si loboda, lurda si usturoiul dat pe razatoarea mica, si lasam ciorba sa fierba circa 15-20 de minute sau pana cand loboda si toate ingredientele sunt fierte. Dregem ciorbita cu sucul de lamaie si la ultimul clocot adaugam leusteanul spalat si tocat marunt.

La final, daca doriti, puteti drege ciorba cu smantana si galbenus de ou, insa noi am lasat-o asa, “chioara”, cu posibilitatea ca fiecare sa isi adauge smantana dupa gust. Aceasta e ciorba de loboda in varianta Teo. Abia astept sa-mi spuneti cum preparati ciorba de loboda la voi acasa. You're welcome!


Ciorba de loboda si leurda / Red mountain spinach & bear’s garlic soup

Ciorba de loboda si leurda. Aveam doar 3 legaturi de loboda, dar imi era pofta de o ciorba de loboda. Uitandu-ma in sertarul de legume, am zarit niste leurda obosita :)) La o cautare rapida pe Google am vazut ca au mai incercat cativa asa ceva, asa ca am purces la drum :)) Aveti aici si reteta mea de ciorba de loboda simpla :)

Ingredient:

  • 3 legaturi de loboda
  • 2 legaturi de leurda
  • 2 lg ulei de masline
  • 2 cepe verzi
  • 2 fire de usturoi verde
  • 1 onion
  • 1 morcov, 1 pastarnac
  • 450ml bors
  • 1 or
  • 1/2 lgt sare
  • leustean pentru servit

Incalzim uleiul in oala, calim ceapa alba, ceapa verde si usturoiul verde tocate, adaugam putina apa dupa ce s-au rumenit, cam 400ml. Adaugam morcovul si pastarnacul date pe razatoare.

Cand sunt fierte radacinoasele, dupa aprox 5 min, tocam verdeturile: loboda si leurda, si le adaugam in oala. Lasam totul sa dea in clocot, verdeturile se fac repede, apoi adaugam borsul, asezonam cu sare si mai lasam totul sa fiarba putin.

La final, dupa ce stingem focul adaugam un ou batut. Servim ciorba calda, cu smantana si mult leustean. Mie imi place si rece :) E acra si foarte bogata, yummy, pofta mare!

ENGLISH VERSION

I had only 3 bunches of red mountain spinach and I was really craving this soup. Checking my veggies drawer in the fridge, I saw some bear’s garlic :)) Quickly searching Google,I found I a couple of others have tried this, so I went straight to business :)) Here is my classic red mountain spinach soup.

Ingredients:

  • 3 bunches of red mountain spinach
  • 2 bunches of bear’s garlic
  • 2 tbsp olive oil
  • 2 spring onions
  • 2 cloves of green garlic
  • 1 onion
  • 1 carrot, 1 parsnip
  • 450ml bran
  • 1 egg
  • 1/2tsp salt
  • chopped lovage for serving

Heat the oil in a pan, saute the chopped onion, spring onion and green garlic, add a little water (about 400ml) after they’ve brownded very little. Add the grated carrot and parsnip.

When the root vegetables are boiled, in about 5 min, add the chopped herbs: red mountain spinach and bear’s garlic. Let it all boil one more time, because the herbs are boiled quickly, then ad the bran, salt and boil a little more.

In the end, after stopping the gas, add the beaten egg. Serve warm, with freshly served lovage and sour cream. I like it cold, too, it’s so rich and sour :) Enjoy!


Ciorbă ardelenească cu afumătură

• 1 kg cartofi
• 1 kg carne afumata cu os (se poate falasi scarita sau dupa preferinte)
• jum. de telina
• jum. de radacina de patrunjel
• o lingurita pasta de ardei iute
• 2 cepe, 1 lingura faina, sare
• 200 grame de smantana pentru gatit
• marar verde, piper, tarhon (daca va place)

Daca afumatura are multa grasime, incercati sa scoateti cat puteti din ea pentru ca oricum va ramane multa, iar daca este prea sarata, o puteti desara putin. Dupa aceea se pune la fiert in 4-6 litri de apa rece la foc potrivit, luandu-i spuma atunci cand incepe sa dea in fiert.

Dupa fierbere carnea se poate taia bucatele sau lasa bucati mai mari pentru a roade conform traditiei carnea de pe oase. In timp ce afumatura fierbe, curatati toate legumele si taiati-le cubulete.

De asemenea cartofii se curatat si se taie in cuburi egale si se pastreaza in apa rece pana cand va fi nevoie de ei (pentru a nu oxida).

Dupa ce afumatura fierbe bine, ai grija ca in apa ramasa sa nu balteasca grasimea, daca se intampla asta incearca sa degreesezi apa, si adauga legumele , fara cartofi. Dupa ce apa da in clocot adaugati si cartofii.

Mare atentie, inainte sa adaugati sare, gustati, apa fiind probabil destul de sarata de la fumatura. Cand cartofii si restul legumelor incep sa dea in fiert, readaugati carnea fiarta si lasati-le pe foc impreuna.

Se presara pasta de ardei sau paprika, se adauga piperul, smantana si tarhon daca optati pentru el. Daca cei poftiti la masa apreciaza gustul picant, puteti adauga in ciorba 1, 2 ardei iuti, dar trebuie sa te asiguri ca este pe gustul tuturor.

A venit si randul mararului inainte de a inchide focul. Daca nu sunt toti cei care se bucura de ciorba fani marar, se poate adauga optional in momentul servirii. Ciorba este gata, si va asiguram ca este o bunatate pe care nu o vei regreta!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Video: 3 Retete cu leurda rapide. Retete Delicioase (November 2021).