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Country coconut soup with tagliatelle

Country coconut soup with tagliatelle


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Portion the meat and wash.

Peel the onion and wash it. Peel a squash, grate it and wash it. The donut is cut in half, cleaned of the spine and seeds and washed.

The celery is peeled and washed.

Put the vegetables and meat in a pressure cooker, in about 3 l of water, with a tablespoon of salt. Boil on low heat for about an hour, depending on the meat. After this time, allow the pot to depressurize for about 20 minutes, then open the pot and transfer the soup to a normal pot. Add a little ground black pepper and tomatoes prepared for winter and boil the soup for 5 minutes, then add the pasta and boil for another 2-3 minutes. At the end, add the parsley (washed and chopped) and add the salt soup. Cover the pot with a lid so that the pasta swells.


Country coconut soup with tagliatelle - Recipes






By http://retetegg.blogspot.com/

I received a beautiful rooster from the country and I thought I could make nothing but a peasant soup. It can't be compared to the taste that country poultry meat leaves in the soup, so there was no point in complicating myself with other recipes.

I boiled them in a large pot of water.

After the first boils I changed the water. I let the rooster boil for 1 hour and 20 minutes on the right heat with the lid on the pot.

Then I added finely chopped onion, carrot, celery and parsnip.

I let the vegetables boil for another 30 minutes then I added the diced potatoes.

When all the vegetables were cooked, I added the broth, the noodles, the beaten eggs and I adjusted the salt.

At the end I put chopped parsley and turned off the heat.

I served hot pepper soup! It is excellent and without peppers, it is very healthy and tasty!


Coconut borscht with noodles

As you probably know, after 13 years spent together in the kitchen, I am a Transylvanian get-beget. My father was from Șomesul fred, near Cluj my mother from Cluj but my grandparents one from Poarta, Jud. Mures, one from Aschileul Mare, Jud. Cluj. So all the traditional recipes from our family, the house specialties as they came, had small variations specific to the village / area of ​​origin, but all were typically Transylvanian.

In our country there is no notion of chicken / coconut borscht, because in our country chicken soup is made clear, with noodles (thin, like noodles) or square (lascute). The vegetables are boiled together with the chicken, over a very low heat, so that the soup is clear, but both the meat and the vegetables are removed from the soup at the end and the soup is served only with noodles, lots of parsley and possibly a few carrots. boil large pieces in the soup, for extra sweetness. Because, in Ardel, chicken / coconut soup is always sweet. Vegetables that are boiled in soup, generally only vegetables (celery, carrots, parsley, parsnips) are converted in 90% of cases into beef salad, as well as chicken.

When I first visited my in-laws in Moldova, Vaslui County, I found a big surprise from day one: my chicken soup, the one I was used to for a lifetime, turned into sour soup with borscht and juice. tomatoes, it was full of vegetables (including peppers and tomatoes), egg yolks and noodles. The meat is served in soup and always next to the soup bowl there is a polenta bowl.

I really enjoyed this culinary diversity and I think it's great to have the opportunity to get out of your culinary comfort zone and try new dishes, which you have never encountered and which, in your area, are not far cooked like this.

So I asked my mother-in-law for cooking instructions and I brought you the recipe for Coconut Borscht with noodles, as it is made in Moldova, or at least in their area.

Now, at the end of autumn, my mother cuts all the roosters and chickens and sends them to Cluj, so that we always have country meat for soup and soups. It is one of my greatest joys, I must admit, because a country meat soup has a great taste!

For the recipe for Coconut Borscht with noodles, I chose to use Fidea nests with 8 eggs from Paste Baneasa, a noodle that has been present for more than 3 years in Teo’s Kitchen and which always offers me a delicious recipe, with the taste of home.

  • I highly recommend the whole range of Pasta with eggs from Baneasa. They contain liquid egg and wheat of the best quality, they have a wonderful color and the homemade taste of the noodles that my grandmother used to make.
  • Egg pasta comes in a wide range, from nest noodles to medium-thick or wide-cut noodles to short 8-egg noodles.

  • It is a very fine and very fragrant noodle, with a special egg taste, which makes it perfect for our recipe for Coconut Borscht with noodles.
  • You can also use medium-thick egg noodles in this recipe, which fit perfectly!
  • We can boil the noodles in the nests or we can bake it in our hands before boiling, depending on the recipe and the result we want to get in the end.

Ingredients for 10-12 servings of Coconut Borscht with Noodles:

  • 100g noodles nests with 8 eggs from Easter Baneasa
  • 1 kg of coconut meat or country chicken
  • 3.5 l of water
  • 1 l bag of putina
  • 1 parsnip
  • 1 parsley root
  • 3-4 carrots
  • a white onion
  • a red onion
  • a little celery
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • a big tomato
  • a tablespoon of tomato paste
  • salt and pepper
  • 1 or
  • green parsley
  • green Lovage

We talk the meat, then we wash it very well and we tampon it with a paper napkin. If we have a whole coconut, we portion it into suitable pieces: thighs, wings, chest, basket. We also use the neck, the claws and especially the fat, which really gives the soup taste. Put the meat to boil in 3 liters of water with 2 teaspoons of salt. Boil until the meat leaves no foam and is almost cooked, taking care to froth often. Depending on the type of meat used, the soup will boil for about 1 hour until the fork enters the meat. Meanwhile, wash all the vegetables, clean them and cut them into cubes, of the same size.

When we test the meat with a fork and it enters the thighs (they boil the hardest), we add the vegetables and fill with 300-500ml of water, depending on how much has decreased. Season with salt and pepper to taste and simmer for another 30 minutes or until vegetables are soft but al dente (do not boil until vegetables are crushed).

Add the borscht and tomato paste, mix and leave on the fire until the soup starts to boil again. Add the noodles and boil it directly in the soup, 1-2 minutes. We can add the nest noodles or we can make it in our hands beforehand, to be shorter. Immediately after the noodles, we put 1 beaten egg, which we pour into the pot when the soup boils, little by little, mixing with a fork to make egg yolks.

Remove from the heat and add the finely chopped green parsley and, if desired, larch. May it be the best for you and I hope that the recipe for Borscht with coconut and noodles will keep you company in the long and cold winter evenings!


Cocktail

I was 6-7 years old. My grandmother had a big rooster (it seemed to me then), the color of sand, with red feathers in its tail, bent like sickles. He was a good rooster. He was also a bad rooster. He ran after anyone passing through his area of ​​influence and tried to jump on anyone's head. The downside is that his area of ​​influence was attached to the wearer and, as a result, he went wherever the rooster went. The worst part is that at 6-7 years old you don't know who is tall, which is why you can wake up at any time with your head full of the cock's area of ​​influence. Which is what happened to me. Since then, cock roast has seemed like the best idea. I didn't even know where this idea would lead.

I took the rooster, raised, cut and cleaned by my mother. I put it in a pot of water, a teaspoon of salt, a few peppercorns, an apple, an onion, a pepper, two parsnips, three or four carrots, a small celery, half a gully. I let it boil slowly for three hours.

I took the foam as many times as needed.

I filled it with chopped parsley.

I boiled two hands of homemade noodles, also made by my mother.


Coconut stew recipe

Coconut stew recipe

Coconut stew recipe

INGREDIENTS

  1. 3 roosters
  2. 1 kg.potatoes
  3. 4 large gogonele, (green tomatoes)
  4. 6 carrots
  5. 1/2 piece celery
  6. 4 large onions
  7. 6 peppers, green and red
  8. 1 tablespoon salt
  9. aromatic herbs (rosemary, oregano, marjoram)
  10. 4 bay leaves
  11. 3 tablespoons tomato paste.

Method of preparation: Coconut stew recipe

Portion the roosters and boil them with water, add the diced potatoes, chopped gogonelas, sliced ​​carrots, finely chopped onion, diced celery, diced peppers, salt, herbs, bay leaves and simmer with a lid. on the pot.
When they are all cooked, add the tomato paste, mix and let it boil for a few more minutes, then turn off the heat.
Serve with hot polenta.


Put the meat to boil in 2-3 l of water with a pinch of salt. After the first boil, froth and then add finely chopped onion, carrot, diced parsley root and celery, sliced ​​pepper. When the meat is almost cooked, add the tomato juice. Let it boil for about 20 minutes then add the borscht and season with salt to taste.
The noodles are prepared from flour and beaten egg with a pinch of salt. Knead well by hand then spread a thin sheet of dough with a rolling pin and then cut thin strips. Add the noodles when the soup is almost ready and let it boil for about 5 minutes. Turn off the heat and straighten the soup with a beaten egg, sprinkle with finely chopped greens.

1.Due to the adjustable pressure control valve, the ingredients retain their nutritional values
2. The 2 mm thick vessel conducts heat evenly and prevents food from burning.

Coconut soup with homemade noodles is served hot with a hot pepper next to it.


Simona's World

I haven't posted a soup / soup for a long time. This time I put a yard coke to work, from my mother-in-law's household. One goodness, not another !!

8 comments:

This soup is very good, kisses!

Pfuui, how is that coconut tree and waiting for me to stir it: D Delicious soup!

If it weren't for fasting, I would have rushed to the plate, it looks really good. Pup!

Eheheee, I want so much soup too! Bunaaa!

With this soup I would warm up too !! Very good!

It looks really good, I haven't eaten such delicacies for years :) Either I go to my mother's house or I come to you :) Pup

@Paula, that's right! Many kisses
@Alina, I invite you to dinner! Many kisses
@Milica, I'm taking another turn, after fasting! :) Kiss
@Maya, I'm waiting for you at the table :)) Kisses
@Cristina, on this snow, it's fixed, right ?! Kiss
@Buburuza, I'm waiting for you too! :) Many kisses

I'm coming to the table too! It's a soup to my taste :) with poultry and sour !! Delicious, like at home mom!


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Country coconut soup with tagliatelle - Recipes

COW PEANUT SOUP

After a Christmas with a pig
I want to eat something light.
I'm turning my attention now
Towards a soothing soup.

  • 600 gr diced beef
  • 1 diced red pepper
  • 2 finely chopped carrots
  • 2 small onions, finely chopped
  • 2 small diced potatoes
  • 200 gr peas (I used frozen)
  • Frozen vegetable mixture (yellow carrot, zucchini, broccoli, cauliflower). You can use celery, green or yellow beans, cabbage, etc.
    1 bunch parsley (finely chopped)
  • salt pepper
  • peeled tomatoes (Haplea recommends Naturelo from SC International Leader)
  1. put the meat to boil in 4 liters of water, with a pinch of salt. Let the meat boil for about 1 hour and a half, over medium heat & # 8211 collect the foam from time to time. (check that the meat is cooked)
  2. In the meantime, we are preparing our vegetables. After the meat has boiled, add the onion and carrot. In 10 minutes add the rest of the vegetables
  3. Add the peeled tomatoes, season to taste
  4. Before removing from the heat, add the chopped greens
  5. Optionally, serve with sour cream and hot peppers