Supa cremoasa de legume / Creamy vegetables soup

Cand se aduna ciorile toamna pe campuri, in stoluri mari, se spune ca se apropie iarna. De cateva zile, o activitate intensa anima cerul in fiecare dupa amiaza si uneori chiar si dupa ce s-a inserat bine. Ca sa adauge substanta croncanitului asurzitor, meteorologii confirma si ei ca se asteapta straturi albe peste campuri si strazi, peste oameni si peste case, dar sper eu, nu si peste vise. Lasand melancolia iata-ma prezentandu-va o reteta usoara cu parfum tomnatic. O supa cremoasa de legume.

Avem nevoie de:

  • 2 morcovi, sau poate doar unul daca nu va place supa sa fie prea dulce
  • 3 cartofi
  • 2 cepe potrivite
  • Un pastarnac
  • O radacina de telina

Fierbeti legumele dupa ce le-ati curatat si spalat.

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Ca sa se fiarba mai repede eu le-am taiat in bucati potrivite. Dupa ce s-au fiert pisati-le in robotul de bucatarie alaturi de cateva linguri de zeama din oala sau daca aveti la indemana niste supa de pui.

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Asezonati cu putina sare si piper si puneti bolul deoparte. Apoi luati o felie, doua de paine, si ardeti-o la flacara de la aragaz. Imediat intindeti pe ea niste smantana. Serviti supa cat e calda cu felia de paine.

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Daca nu aveti companie la masa, sa nu fie cu suparare, zambiti larg si cu sufletul deschis, si veti vedea ca viata are si parti bune in cele mai nebanuite locuri.

Pofta  mare!

English version:

In late fall, when the crows gather over the fields in large number, the elder say the winter approaches. For several days, an intense activity animates the sky every afternoon and sometimes well after the dark has set. To add substance to the deafening croaking, the weathermen confirm the forecasters advising us to expect white coats over the fields and streets, over the people or houses, but I hope not over their dreams. Leaving aside this melancholic tone, let me present you an easy recipe with autumnal fragrance. A creamy vegetable soup.
We need:

  • 2 carrots , or maybe just one if you do not like the soup to be too sweet
  • 3 potatoes
  • 2 medium onions
  • 1 parsnip
  • A celery

Simmer the vegetables after you have cleaned and washed them. To have them boil faster I cut them into suitable pieces. After they are cooked, crush them in the kitchen robot with a few tablespoons of the juice they left in the pot or if you have in handy, some chicken stock. Season with salt and pepper and let the bowl aside. Then take a slice of bread or two, and burn it in the flame over the stove, each side, holding it with a fork. Immediately after spread some cream on it. Serve the soup while is still hot with the two slices of bread. If you don’t have company at the table, not to worry, put a wide and serene smile on your face, and you will see that life has some good left for you in most unexpected places.

Enjoy!

Supa de pui / Chicken soup

Inca din august 1997 visez cu ochii deschisi la momentul in care voi putea gusta din nou supa de pui facuta de bunica mea iubita care m-a crescut. Stiu exact momentul pt ca atunci a fost si tragicul accident al Printesei Diana, si atunci bunica mea a facut o supa de pui pt mine pt ca eram bolnava. Gustul acela mi-a ramas adanc intiparit in minte si nu credeam ca voi putea sa il reproduc vreodata. Am incercat toate posibilitatile sa obtin macar o tenta din acel gust. In toti acesti ani amintirea exacta a gustului supei bunicii mele nu s-a stins si de curand am reusit sa il obtin. Si a fost foarte simplu. Iata inca o dovada a faptului ca lucrurile aproape perfecte se obtin din simplitate. Sa va spun ce am facut :

  • am luat o gaina crescuta la curte, intreaga
  • 25 gr gris
  • 4 oua
  • un ardei rosu
  • 2 cepe
  • 3 cartofi potriviti
  • 2 morcovi potriviti
  • cam 50 gr de taitei mai lati

Am pus la fiert gaina intreaga dupa ce am spalat-o bine si separat am taiat ceapa in stil Julien:

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Cand gaina a inceput sa se fiarba, am scos-o din oala si am lasat-o la racit si peste zeama in care a fiert am pus legumele taiate, mai intai morcovul, apoi dupa cateva minute ardeiul, apoi ceapa si cartofii taiati cuburi si le-am lasat la fiert. Cat timp ele fierbeau am batut ouale cu putina sare si am pus peste ele grisul si am amestecat pana am obtinut o pasta nu foarte tare.

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Cand legumele erau aproape gata fierte, am pus taiteii si dupa alte 2 minute am luat cu o lingurita din pasta de ou si gris si am pus in oala, facand cele mai pufoase galuste.

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La final am pus o lingura de amestec delicat si o legatura de patrunjel tocat. Nimic mai mult sau mai putin. A iesit  o supa perfecta, cu gust puternic de gaina, o supa care mi-a amintit de bunica mea draga. Daca sunteti fani usturoi, puteti adauga si putin usturoi pisat in farfurie, pt o savoare si mai profunda. Iar daca sunteti raciti, usturoiul va va ajuta si mai mult. Pofta mare!

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English version:

Since August 1997 I daydream to taste again the chicken soup made ​​by my beloved grandmother who raised me. I know exactly when it was as then it happened, the tragic accident of Princess Diana as my granny made the soup for me for I was sick. That taste remained alive on my mind and didn’t think I could ever replicate it. I tried all the possibilities to get even a hint of that flavor. In all these years the memory of my grandmother soup taste staid there and just recently I managed to get it right. And it was very simple. Here’s another proof that in simplicity is the key to perfection. Let me tell you what I did:

I got a whole chicken, raised at court
25 gr semolina
4 eggs
one red pepper
2 onions
3 medium potatoes
2 carrots suitable
about 50 grams of noodles

I put the whole chicken to boil in water after I washed it well and in the meantime I cut the onions Julien style. When the chicken has started to boil, I removed it from the pot and left it to cool and in that water I added the  chopped vegetables, carrots first, then after a few minutes the peppers, and onions and diced potatoes and I let them boil. Meanwhile I took the eggs and beaten them with some salt and added the semolina and mixed until I  got a paste not to harden. When the vegetables were almost ready and cooked, I put the noodles and after another two minutes I took a teaspoon of egg pasta and semolina and put into the pot, making the fluffiest dumplings ever.
Finally I put a tablespoon of vegetables and salt blend of chopped some parsley and added it in there after I took the pot from the stove. Nothing more or less. A perfect soup came with a strong taste of chicken which reminded me of my dear grandmother. If you are fans of garlic,  you can add a bit of garlic in your plates for it will deepen even more the flavor. And if your have a cold the garlic helps a lot.

Enjoy the perfect chicken soup!

Ciorba de perisoare / Meatballs sour soup

Dragilor, bine v-am regasit pe 2013! La multi ani! Sa stiti ca n-am tras chiulul, dar mi-am luat cu nerusinare o vacanta prelungita de sarbatori, ca asa se cade pt un om care a muncit un an de zile, chiar daca nu numai pe blog sau in bucatarie. Iertare pt neglijenta, sper sa-mi spal pacatele cu manacaruri deosebite,  mai simple si mai complicate, care sa placa ochiului dar mai ales stomacului domniilor voastre.

Am zis sa incep acest an minunat de mirosuri imbietoare cu o zeama. Romanului ii place zeama, supa sau ciorba, ce-o fi. Si cum de sarbatori cu totii am abuzat de mancarurile grele la stomac, dar imbietoare pt simtul olfactiv, caci bucatele noastre de Craciun si Anul Nou contin carne multa, am zis ca o ciorba de perisoare e ideea cea mai buna. Tot carne contine, dar mai putina, cat sa faca trecerea mai placuta, insa e suficient de acra si te redreseaza imediat. In afara de asta sotului meu ii place la nebunie si m-a laudat soacrei ca sunt cea mai talentata ciorbareasa, deci cum sa ratez eu momentul si sa nu ma laud?

Asdar, avem nevoie de:

  • cam 300 gr carne tocata
  • o mana de orez, circa 100 gr
  • condimente de tot felul: cimbru, piper, sare si delicat
  • 2 cepe mari
  • ardei rosu
  • 2 morcovi
  • si 3 cartofi mai potriviti
  • zeama acra de la varza murata sau bors
  • leustean pt aroma si putin ulei

Se incepe prin a pregati carnea de perisoare, o amestecam cu putin orez si condimente. Uneori se mai pune si un ou in ea dar e optional. Dupa ce e gata carnea taiem legumele, si mai intai punem la fiert ardeiul si morcovul taiate cubulete

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Cand legumele dau semn ca se fierb, luam cu mana carne, cate putina, si facem niste mingiute sau gogonele de marimea unei nuci

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Dupa cateva minute de fiert legumele, adaugam peste ele gogonelele de carne si restul legumelor

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Cand sunt fierte punem de final putin orez, tot cam 150 gr, in functie de marimea oalei in care facem ciorba. Adaugam si putin ulei, cam 4 linguri, sa fiarba impreuna, completam apoi cu sos de rosii si zeama acra si lasam sa se fiarba.

Cand e totul gata asezonam cu delicat si alte condimente pe placul consumatorului, oprim focul si punem leusteanul taiat marunt.

Pofta mare!

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English version:

My dears, very nice to see you in 2013! Happy New Year! I need you to know a skipped some days from the usual schedule because I shamelessly took an extended vacation for these holidays, as one who worked hard for a year would, even if not only on the blog or in the kitchen. Forgiveness I beg for my negligence, hoping to wash my sins with special dishes, simple and more complicated to please the eye but especially your “inner” selves.

I said to start this year with a wonderful sour soup. We Romanians like soups and borsch, whichever of the two. Because during the holidays season we abused by eating heavy foods, very inviting for the sense of smell, as our traditional meals contain lots of meat for both Christmas and New Year’s Eve dinners, I said a meatball sour soup is the best idea. Still it has meat in it but less, enough to make the transition more pleasant, but it is sufficiently sour and you will immediately recover your state of mind. Besides my husband loves it and he told my mother in-law I am the most talented cook when it comes to sour and sweet soups, so I ask you now, could I miss the moment to brag a little?

We need:

about 300 gr minced meat
a handful of rice, about 100 gr
spices of all kinds: thyme, pepper, salt
2 large onions
red pepper
3 potatoes suited in size
2 carrots
juice from sauerkraut or borsch
lovage for flavor

It begins by preparing the meat patties, mix it with a little rice and spices. Sometimes we put also an egg in it but it’s optional. After the meat is ready cut the vegetables, and first of all put to boil the diced peppers and carrots.
When the vegetables are showing signs that are boiled, take the meat and make the meatballs, the size of a walnut.
When cooked add in another handful of rice, all about 150 grams, depending on the size of the pot we have. Add some oil, about 4 tablespoons, to boil together, fill with tomato sauce and sour soup and let it boil well.

When it’s all ready season it with delicate spices and other consumer liking seasoning, stop the fire on the stove and add over it the chopped lovage.

Enjoy!

Bismarck la ceaun / Turkey Borscht

Acum nu va speriati dragilor ca nu l-am resuscitat pe bietul cancelar prusac, ca apoi sa il dau prada ceaunului, nici vorba! Este vorba despre “ramasitele” lumesti ale unui curcan galagios, care si-a platit pacatele in ceaun, ca sa dea gust unei zile de sarbatoare.

Pt minunata reteta avem nevoie de :

  • cateva aripi curatate, epilate, si parlite de curcan
  • cca. 250 grame de orez
  • 3 morcovi mari
  • 3 ardei
  • o telina
  • vreo 2 radacini de pastarnac
  • vreo 4 cepe infoaiate bine
  • vreo 8 cartofi seriosi
  • suc de rosii si rosii proaspete
  • leustean din abundenta si 2 oua pt “decor”
  • delicat, piper si bors ( de la magazin, din plic, dar daca aveti preparat in casa, nu uitati sa lasati loc in ceaun ca sa il adaugati spre final )
  • si un ceaun, cu o capacitate de minim 30 de litrii; daca n-aveti ceaun, puteti doar sa va uitati la poza, si nici sa nu va ganditi sa o reproduceti, ca isi pierde farmecul

Nu va ganditi ca azi am stat eu ca o gospodina ce sunt, in bucataria mea de 2/3 sa fac miraculoasa ciorba… nicidecum, insa a fost facuta acasa la parintii mei, dimpreuna cu acestia, intr-o zi de sarbatoare, si m-am gandit sa vi-o arat chiar azi, ca sa le aratam noi romanii, americanilor, cum se pregateste un curcan la noi, azi in zi de Thanksgiving.

Procedeul este cat se poate de simplu. Se spala si se parlesc pe focul aragazului aripile de curcan si se pun la fiert in tuci. Dupa cateva minute de fiert, se da la o parte, si se schimba apa. Se pun iar la fiert.

Intre timp, ajutorul de bucatar curata si spala bine toate legumele, dupa care le taie cubulete. Dupa ce-am schimbat apa la aripi, punem legumele radacinoase, care fierb mai greu si le lasam sa fiarba mai bine de 30 minute.

In acest jacuzzi minunat, adaugam apoi restul de legume taiate si ele. Cand da semne ca nu mai dureaza mult, adaugam si orezul spalat si vreo 5, 6 linguri de ulei.

Asezonam ceaunul minune cu delicat, piper si alte ierburi care va plac, punem si rosiile proaspete si sucul de rosii si borsul si lasam sa mai fiarba pana e gata nebunia, pe incercatelea.

Dupa ce-am oprit focul, aruncam acolo si leusteanul taiat si separat batem ouale si le aruncam repede in apa inca clocotinda, ca sa speriem dusmanii.

Rezultatul nu mai are nevoie de alte descrieri:

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English version:

Now don’t worry, I won’t present the magic formula to revive the poor Prussian chancellor, to give him then the as prey to a witch’s pot , no way Jose! It’s about a noisy turkey, who paid his debts after closing accounts with earthy life, to give us the flavor for these holidays, the Thanksgiving. You will see now how Romanians cook a sour soup very know in the Eastern Europe, called Borsh.

For this great recipe we need:

  •     some turkey wings, cleaned and singed on the stove, to kill germs
  •     about 2 cups of rice
  •     3 large carrots
  •     3 peppers
  •     one celery
  •     about 2 parsnip roots
  •     about 4 larger onions
  •     about 8 potatoes
  •     tomato juice and 3 fresh tomato
  •     lots of lovage and 2 eggs for “decoration”
  •     salt for seasoning as well as pepper and the borsh (In Romanian cuisine, it is the name for any sour soup, prepared usually with fermented wheat bran (which is also called Borş), which gives it a sour taste. In fact, Romanian gastronomy uses with no discrimination the words ciorbă, borș or, sometimes, zeamă/acritură. One ingredient required in all recipes by Romanian tradition is lovage, which has a characteristic flavour. Romanians usually call the traditional borscht made from beetroot borș rusesc (Russian borscht) or ciorbă de sfeclă (beetroot borscht sour soup) .
  •     and a big pot with a capacity of at least 30 liters. if you don’t have the pot, you can just look at the picture and don’t even think to reproduce the same recipe, as it loses its charm – in extreme situations, you can reduce all ingredients so it will fill perfectly your pot.

Don’t think I stood today as a great housewife that I am, in my small kitchen to cook this miraculous sour soup, but it was done at my parents home, along with them, a couple of weeks ago, and I thought you should see it today, to see how us, Romanians cook the turkey this November day, for your Thanksgiving.

The process is very simple. Wash and singe the turkey wings and boil them in the pot. After some minutes of boiling, sidestep, and change the water. Bring them to a boiling temperature again.

Meanwhile, your cook  assistant can clean and rinse all vegetables, then dice them. After you have changed the water in which you boil the turkey wings, add in the root vegetables, which need more time to boil, than the rest of the veggies. And let them boil over 30 minutes.

In this wonderful jacuzzi, add the remaining chopped vegetables. When it looks like it’s done add the washed rice and about 5, 6 tablespoons of sun flower oil.
Season well with salt, pepper and other herbs that you like, and put fresh tomatoes and the tomato juice and then add the borsch.Let it boil for about 5 minutes more.

When it’s finished, add the chopped lovage, beat the eggs and throw them in the boiling soup for “decoration”.

The result are needless of any other description!

I hope you enjoyed our Romanian flavor and tradition.