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Belly soup with vegetables

Belly soup with vegetables

Mine want belly soup. I do not . But what I don't do is just see them satisfied. You just know that ,, love also goes through ... the digestive system !! :)))
AAA ... and "The beautiful cook makes tasty food"


1 kg sliced, pre-cooked beef belly, 2 carrots, a parsley root, a tablespoon of dehydrated vegetables, salt, 4 eggs, 200 g sour cream, a little oil
sour cream for a suitable head of garlic, 100 ml of vinegar, salt

Peel the carrot and parsley root, wash and grate.
Wash the sliced ​​belly well then boil it in about 2.5 l of water. Heat the oil then cook the grated carrot, over low heat, until it becomes pasty. Add to the boil together with the parsley root given by the grater, with a pinch of salt and dehydrated vegetables. Boil until the belly is well softened, then remove from the heat and leave to cool for about 15 minutes and season with beaten eggs together with sour cream. Serve with garlic sauce and vinegar and add sour cream, as desired.
Good appetite!

Try this video recipe too


Preparation Belly soup with beef bone

In a large pot of water, boil the beef bone with a little salt. Bring to a boil well and add the peeled vegetables, but whole. Bring to the boil until the juice turns white. Remove the beef bone and the whole vegetables and add the thinly sliced ​​belly. Leave it to boil for about 35-40 minutes. After the belly is cooked, add 2 carrots given through a small grater, sliced ​​donuts and crushed garlic. Take the borscht off the fire. Separately beat eggs with sour cream and vinegar, pour the composition obtained in a quantity of borscht and mix well. Gradually add to the borscht pot, stirring constantly.

Try this video recipe too


Traditional belly soup

Belly soup & # 8211 traditional Romanian recipe extremely tasty and fragrant, with a velvety texture. Although it takes longer to cook than other soups, this does not mean that it is difficult to make. We teach you below the step-by-step recipe for traditional belly soup!

Traditional belly soup recipe:

The belly curve is a preparation consumed in all areas of the country. In principle, it has the same preparation, but the ingredients may differ depending on the region. The delicious taste of belly soup can be obtained very easily at home if you are careful at every step. Here's what you have to do!

  1. Cut the belly into small pieces so that it can be easily taken with a spoon. Wash it in five waters and add a tablespoon of vinegar. Then put it in a strainer and rub it well with two tablespoons of coarse salt. Wash it under a stream of water, then put it in a bowl of cold water and two tablespoons of vinegar. Let it sit for an hour.
  2. Meanwhile, clean the gulia, parsley, celery and a carrot. Boil them in four liters of water, along with bay leaf, pepper and beef. Let it boil for about an hour, then strain the soup obtained.
  3. Peel a squash, grate it and squeeze the juice. Wash the pot well and put two tablespoons of oil in it. Saute the carrot and grated pepper for about five minutes. Then pour over them the strained soup and two tablespoons of salt.
  4. Put the belly and hot pepper cut into slices. Let it simmer over medium heat for 40 minutes, until the belly pieces have softened well.
  5. Put the cream in a bowl and dissolve it with five tablespoons of hot soup. Slowly pour it into the soup pot and mix gently so that it does not cheese.
  6. Peel the garlic cloves, crush them with the palm of your hand and put them in the soup. Let it boil for five minutes, then remove from the heat.

Traditional belly soup

The traditional belly soup is ready. Now you can serve it with a hot pepper and cream, to taste.


Belly soup, a delicacy from the Ottoman Empire

The soup generally arrived on the table of the Romanians from the cauldrons and boilers of the spahii troops of the Ottoman Empire. In fact, the leaders of the Spahii regiments were known as soup stalls. Turkish ic & # 537te this stew is called & ccedilorba, cuv & acircnt derived from Arabic & scaronorba (& scaronar & acircb). These words accurately map the Ottoman conquests. The Greeks, who after the conquest of Constantinople were intensely Turks for four centuries, know it as & # 539orbas. They make topsita today, that is, a broth with bristles. Bulgarians, Siberians, Croats or Albanians also find it under various names derived from the Turkish word. Bulgarians, for example, g & # 259tesc Shkembe t & # 537orba which somehow resembles belly soup.

Belly soup is a type of traditional Romanian food. There are many variants of Romanian networks. According to some, its specificity is the souring with the addition of a lot of garlic, but so far it has maintained a lot of recipes and the addition of a lot of garlic. 259m & acircie. One thing is for sure: it is a kind of movement for which you have to reserve a lot of time.

It therefore appeared on the Turkish supply chain, in the district of Br & # 259ilei, somewhere in the 17th century, and later the people of Bucharest prepared a market called & # 259 & bdquopacea & rdquo, a foot or a foot. vi & # 539el, dreas & # 259 cu ou & # 537i o & # 539et, similar & # 259 ciorbei de burt & # 259.

Burt soup was made in Rome and in Romania. It was said: "Because it was taken over under Ottoman rule, it was also their fate." , & icircn lack of l & # 259m & acirciei, just like & # 537i vegetables. There were restaurants famous only for belly soup, from Severin p & acircn & # 259 to Gala & # 355i.

For Romanian belly soup, you need water or soup of meat, meat (beef belly, beef or pork legs, beef bones with meat). 259), vegetables (onions, carrots, celery, sour cream, garlic, red peppers), spices and greens (salt, peppercorns, bay leaves, parsley) , leu & # 351tean, frunze de & # 539elin & # 259, ardei iute), g & # 259lbenu & # 537uri de ou & # 351i sm & acircnt & acircn & # 259. It is soured with l & # 259m & acircie, salt from l & # 259m & acircie, a & # 355et of wine or bor & # 351.

The most time consuming is cleaning and boiling the belly. It is necessary to be washed several times, each time being rubbed with salt. Then leave for 2-3 hours in a bowl of water dissolved in a tablespoon of baking soda.

Photo: Mihai Nicolae Practically in the kitchen

Put the bones to boil for about two hours. F & # 259r & # 259 cap & # 351i, & icircn in no case, to the pressure cooker. Take the foam. After they have boiled, add the belly that I rinsed in 2-3 cold waters and boil them together for three hours. A carrot and red pepper and julienne are fried in a pan. After it has boiled well, the bones are removed, the belly is strained by the juice that is kept and it is cut & icircn & bdquot & # 259i & # 539ei ». Boil the juice with the belly so that it is mixed together with the other ingredients, such as vegetables, pepper and bay leaves, and add the carrot and the red pepper to the pan. , mujdeiul, verdea & # 539a & # 351i se fitter & # 351te de acru. Removed from the heat, add a mixture of smoked and whipped cream. Serve with hot peppers. Br & # 259ilenii puneau & # 351i leu & # 351tean.

The belly can be bought already boiled, fresh or frozen. But without the original juice, the soup & icirci will lack the typical taste.

Over the centuries she has had famous admirers who have written immortal stories about her: Anton Pann, Constantin Bacalba & # 351a, Caragiale, F & # 259nu & # 351 Neagu & # 351i Radu Anton Roman & hellip

Journalist and writer Radu Anton Roman wrote: # 259ria rom & acircneasc & # 259. It is sour sweet, warm and velvety, greasy, but delicate, eclectic and simple at the same time. & Rdquo
Belly soup is the perfect food to restore strength after skiing, according to travel journalist Seth Kugel of the American publication The New York Times. & bdquoI arrived in Transylvania in winter (& hellip), hoping to find small prices, castles covered with snow and maybe a day of skiing. & # 350i m & acircncare on my soul. If there is one kind of machine made to restore strength after skiing, it is the Romanian belly soup, which is rich and cheap, writes Kugel.


Tripe soup

Belly soup & # 8211 traditional Romanian recipe

Tripe soup it's the first thing I eat every time I get to the country. And when I happen not to arrive in Romania any longer, my appetite subsides here, even if the belly soup does not have the charm of the one eaten in Romania.

The other day I bought an extraordinarily beautiful (fresh) beef belly, so I immediately set to work because Cristi and I are big fans of belly soup.

I got the recipe for belly soup from mommy. She makes it so good that I haven't changed a single comma in her recipe.

Belly soup is a traditional Romanian dish, much appreciated by most Romanians. I don't think there are many restaurants that don't have this delicious beef soup on the menu. After Silvia Jurcovan, belly soup is soured with lemon juice, but currently souring is done exclusively with vinegar.

If you want a diet belly soup, I recommend you try a belly diet soup, a perfect recipe for those who want a light soup (can be consumed in the Dukan diet).

What do you need for belly soup, what vegetables are used?

Romanian belly soup, as I know it from my mother, is made with fresh beef belly, 1-2 beef knees with tendons, vegetables (celery, carrots, parsley, onion & # 8211 they are removed after boiling, no leave in the soup), sour cream, fresh egg yolks, garlic and vinegar.

There are many recipes in which I saw that the carrot is sautéed and added to the soup to give it color, but I have never made belly soup like this. The hardened carrot changes its taste, in my opinion. Likewise, vegetables left in soup or chopped parsley or larch do not make sense in this wonderful soup recipe.

Fresh or frozen beef belly for soup?

Of course, belly soup with fresh belly is absolutely divine, much tastier than the one with frozen belly. If you want to do it with a fresh belly, make sure it has been thoroughly cleaned before buying, if not, you can clean it at home, although this is quite meticulous.

However, in shops or butchers, when we find fresh, uncooked beef belly, it is already cleaned. Exactly this belly I also used in my soup recipe, fresh, uncooked, but already cleaned and washed.

With frozen pre-cooked belly it is much simpler, but much is lost from the wonderful taste of this soup if we choose this variant. The belly is thawed, washed in 2-3 cold waters and cut into thin strips. Add to the soup about 30 minutes before turning off the heat (after removing the vegetables and beef bones).

About belly soup, Radu Anton Roman wrote: "This dish seems to be made for drunkards, but it has the most sophisticated and pretentious way of preparation in all Romanian cuisine. It's sour and sweet, warm and velvety, greasy, but delicate, eclectic and simple at the same time. ”

BURTA CIORBA - INGREDIENT

  • 1.5 kg fresh beef belly
  • 2 beef knees with tendons
  • 3-4 medium carrots
  • 3-4 thin slices of celery
  • 1 parsley root
  • 3-4 cloves garlic
  • 200 g sour cream
  • 3 fresh yolks
  • 5-6 tablespoons of vinegar

HOW TO MAKE BELLY SOUP - PREPARATION

  • If the beef knees have a marrow, close the hole containing the marrow with a little salt so that it does not come out during cooking. If you also want a little beef in belly soup, you can add a beef broth along with belly and knees. Beef broth (see here → Beef soup recipe with homemade noodles, in which I detailed the preparation of boiled brine), remove from the soup and cut into thin strands which are then added to the soup with julienne cut belly

  • Put the knees and belly, cut into 2-3 smaller pieces, in a large pot. Cover them with about 5-6 l of cold water in which we add a teaspoon full of salt. Put the pot on low heat and boil the belly and beef bones for about 2 hours (all this time remove the foam formed on the surface). After 2 hours add the cleaned vegetables and cut into suitable pieces.
  • Cover the pot partially with a lid and let the soup simmer until the belly and vegetables are completely cooked. How do we know the beef belly is boiled? → We prick the belly with a fork and if it passes easily through it, it is ready.

Romanian belly soup recipe


Photo source: euronatfood.blogspot.com

Belly soup recipes varies in our country depending on the area and family habits, so you can add or remove ingredients as you like.

Preparation time: two hours

Necessary ingredients

- 2 kg of cow legs and hammers

- two white roots (parsnip and parsley)

Method of preparation

In a large pot put 8 liters of water to boil, along with the beef legs and hammers. Let them boil for three hours, during which time you take the foam whenever necessary.

Wash your belly well, then cut it into suitable pieces, which you rub with vinegar. After boiling the legs with the beef hammers, take them out and cut the stingrays.

Finely chop the onion and grate the rest of the vegetables - carrots, parsnips and parsley root. Boil the stingrays again, in the same juice, filled up to 5l, together with the pieces of belly and vegetables. After another three hours of cooking, remove the belly and cut into thin strips, then put back in the pot with the vegetables.

Grind the garlic with salt, mix the egg yolks with the cream and add one or two tablespoons of boiled, cooled juice.

At the end, 3l of soup must remain in the pot. If it has dropped too much, add more boiled water. After turning off the heat, straighten the belly soup with vinegar and then add the mixture of garlic, sour cream and eggs. Holding the dam.


Belly soup classic recipe step by step & # 8211 from fresh or frozen belly

Belly soup classic recipe it is one of the favorite soups of the Romanians. Belly soup recipe. How to make belly soup? Fresh belly or pre-cooked, frozen belly? How much does beef belly boil? How to clean beef belly? What vegetables are put in the belly soup? How to straighten belly soup with yolks and sour cream?

Tripe soup it is very tasty if it is made properly, with beef bones and cartilage and without unnecessary vegetables that divert its taste and aroma. It is great if it is prepared from raw belly, but this time I prepared it from pre-cooked and frozen belly.


Fresh belly soup traditional recipe & # 8211 how to clean the belly?

Fresh belly soup traditional recipe & # 8211 how to clean the belly? How to make belly soup in a pressure cooker? Fresh or pre-cooked belly? How to straighten belly soup with egg and sour cream without cutting? What vegetables are put in the belly soup?

Tripe soup it is very loved by the Romanians, being one of the most ordered dishes at the restaurant. It is probably followed closely by the grilled neck with french fries. More recently, many people try to prepare it at home but not every time they succeed. If you prepare belly shard in a pressure cooker (kukta) you will greatly shorten the cooking time.

The quality of the belly, the preparation technique but also the component of the & # 8222lot & # 8221 of ingredients that accompany it: the beef bones with marrow and cartilage (without meat!), The spices (laurel, peppercorns) matter a lot. , garlic, vinegar and lychee (thickened) at the end: rubbed cream with fresh yolks. You can see that I left behind the vegetables and greens: carrots, parsnip roots, parsley and celery as well as onions. Some put them on, others don't.

I tell you with my hand on my heart that the best belly soup is without these vegetables. I have tested it many times and it has been tried by tens of thousands of readers. You can find her recipe here. Its taste is closest (if not identical) to that of restaurants that know how to make belly soup. This thing was confirmed by the readers who tested it.

I can say that with and without vegetables it comes out about the same thing & # 8230 try both recipes and you will find out. The garlic and vinegar at the end and the mixture of sour cream and yolks definitely divert the taste and aroma of any soup, bringing them all to the same common denominator. The best examples are: Radauti soup with chicken (recipe here), the from pig's feet (recipe here) or that from pleutorus mushrooms (recipe here). They all taste like "belly soup", except for the specific (often hard) smell of the belly.

I also made belly soup for multicooker, slow cooker or pressure cooker. See here how it's done + a contest until 06.01.2019 where you can win a multicooker and a vacuum cleaner!

In order for everyone to be at peace, I decided to publish this recipe for belly soup made with vegetables. I found inspiration in the monumental work & # 8222Romanian dishes, wines and customs & # 8221 (pp. 224-225) of the famous and regretted Radu Anton Roman, great gourmet and connoisseur of good food and wines.

To quote Radu Anton Roman: & # 8222 Anyway, there's something weird about this subtle soup that talks a lot about us: it stinks, but it's tasty, if you get used to it it hurts, it's heavy, fat, but it's too good and we can't the refusal comes from the Turks, but he pretends to be ours is vulgar, it's from things that others throw away
we all eat it, especially the elite! It is a food for drunken visitors, but it has the most scholarly and pretentious preparation of all Romanian cuisine. It is both sour and sweet, spicy and velvety, greasy and yet delicate, eclectic and simple at the same time! E Mitica !! & # 8221

I was glad I found it fresh belly in a butcher's shop in Arad, beautifully cleaned and without a striking belly smell. I often use pre-cooked belly (ie scalded) but only from certain companies (not all are good). And Chef Adrian Hadean uses it, for example, in his belly soup recipe. & # 8222The purists & # 8221 hit the ground running and make an end of the country in this aspect: alas, pre-cooked belly! They are also the ones who, although having a fresh belly, prefer it and throw water on it. :)) Well, how so? Why do you give yourself the hour of death to get a fresh belly if you end up putting it pre-cooked in the final soup? No comment.

I made a bigger soup from 2 kg of belly and I dressed it with 7-8 yolks at the end. I leave you the quantities I used because we don't make belly soup all day and it's good and reheated the second or third day. An abbreviated version of this recipe (and with ingredients for only 6 servings) you can find it here.


Fresh belly soup traditional recipe & # 8211 how to clean the belly?

Fresh belly soup traditional recipe & # 8211 how to clean the belly? How to make belly soup in a pressure cooker? Fresh or pre-cooked belly? How to straighten belly soup with egg and sour cream without cutting? What vegetables are put in the belly soup?

Tripe soup it is very loved by the Romanians, being one of the most ordered dishes at the restaurant. It is probably closely followed by the grilled neck with french fries. More recently, many people try to prepare it at home but not every time they succeed. If you prepare belly shard in a pressure cooker (kukta) you will greatly shorten the cooking time.

The quality of the belly, the preparation technique but also the component of the & # 8222lot & # 8221 of ingredients that accompany it: the beef bones with marrow and cartilage (without meat!), The spices (laurel, peppercorns) matter a lot. , garlic, vinegar and lychee (thickened) at the end: rubbed cream with fresh yolks. You can see that I left behind the vegetables and greens: carrots, parsnip roots, parsley and celery as well as onions. Some put them on, others don't.

I tell you with my hand on my heart that the best belly soup is without these vegetables. I have tested it many times and it has been tried by tens of thousands of readers. You can find her recipe here. Its taste is closest (if not identical) to that of restaurants that know how to make belly soup. This thing was confirmed by the readers who tested it.

I can say that with and without vegetables it comes out about the same thing & # 8230 try both recipes and you will find out. The garlic and vinegar at the end and the mixture of sour cream and yolks definitely divert the taste and aroma of any soup, bringing them all to the same common denominator. The best examples are: Radauti soup with chicken (recipe here), the from pig's feet (recipe here) or that from pleutorus mushrooms (recipe here). They all taste like "belly soup", except for the specific (often hard) smell of the belly.

I also made belly soup for multicooker, slow cooker or pressure cooker. See here how it's done + a contest until 06.01.2019 where you can win a multicooker and a vacuum cleaner!

In order for everyone to be at peace, I decided to publish this recipe for belly soup made with vegetables. I found inspiration in the monumental work & # 8222Romanian dishes, wines and customs & # 8221 (pp. 224-225) of the famous and regretted Radu Anton Roman, great gourmet and connoisseur of good food and wines.

To quote Radu Anton Roman: & # 8222 Anyway, there's something weird about this subtle soup that talks a lot about us: it stinks, but it's tasty, if you get used to it it hurts, it's heavy, fat, but it's too good and we can't the refusal comes from the Turks, but he pretends to be ours is vulgar, it's from things that others throw away
we all eat it, especially the elite! It is a food for drunken visitors, but it has the most scholarly and pretentious preparation of all Romanian cuisine. It is both sour and sweet, spicy and velvety, greasy and yet delicate, eclectic and simple at the same time! E Mitica !! & # 8221

I was glad I found it fresh belly in a butcher's shop in Arad, beautifully cleaned and without a striking belly smell. I often use pre-cooked belly (ie scalded) but only from certain companies (not all are good). And Chef Adrian Hadean uses it, for example, in his belly soup recipe. & # 8222The purists & # 8221 hit the ground running and make an end of the country in this aspect: alas, pre-cooked belly! They are also the ones who, although having a fresh belly, prefer it and throw water on it. :)) Well, how so? Why do you give yourself the hour of death to get a fresh belly if you end up putting it pre-cooked in the final soup? No comment.

I made a bigger soup from 2 kg of belly and I dressed it with 7-8 yolks at the end. I leave you the quantities I used because we don't make belly soup all day and it's good and reheated the second or third day. An abbreviated version of this recipe (and with ingredients for only 6 servings) you can find it here.


Traditional but quick belly soup

Belly soup is a very popular traditional Romanian dish. Soups generally arrived in Romania due to the Ottomans, and in the 17th century a dish very similar to belly soup was prepared in Bucharest. Over the years, the ingredients have been slightly changed, but at its base has always been beef belly.

Unfortunately, it takes a long time to prepare the belly soup more precisely, the belly must be washed several times and put about 2.5 hours in a bowl of water with baking soda. Only then does it boil with the other ingredients.

Therefore, today we will present you a recipe as tasty as the traditional one, but faster, for which pre-cooked belly is used.

Ingredients

  • 1/2 kg cleaned beef belly
  • 1/2 kg chopped vegetables (parsley, carrot, celery)
  • 1 large onion
  • 8 cloves of garlic
  • a lemon
  • 2 yolks
  • 200 ml cream
  • 300 g of beef bones
  • parsley / larch leaves

Method of preparation

The pre-cooked belly is boiled in 3 l of water, together with the beef bones and a teaspoon of salt.

Boil for about two hours, then add the vegetables and onions cut into quarters.

Cover the pot with a lid and simmer until the belly is completely cooked.

When the belly is cooked, remove it from the pot, leave it to cool and then cut the strips.

Strain the soup from the pot and place the belly strips back in the bowl.

Match the taste with salt and pepper, leave the pot on the fire to reach boiling point.

Sour the soup to your liking with lemon juice.

Mix the yolks with the cream and straighten the soup after it has been removed from the heat source.

Add the chopped garlic and serve with freshly chopped parsley or larch leaves.

Serving recommendation

Traditional belly soup is served hot, preferably with a little sour cream and hot peppers.