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Macris soup


It is a soup that is primarily healthy due to its high vitamin content, but also very tasty and last but not least easy to prepare. Spring-summer is the season of sorrel, but as I like it very much, I also put it in the freezer… :)

  • 300 gr sorrel (I used frozen)
  • 100 g of rice
  • chicken / turkey / pork
  • 200 gr sour cream
  • 2 yolks
  • salt / vegeta

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Mackerel soup:

Put the meat (it can be any kind of meat, of your choice) cut into small cubes and boil in salted water, when it is almost cooked add the rice and let it boil. When both the meat and the rice are cooked, add the frozen sorrel and leave it on medium heat for about 15 minutes.

After this time we stop the fire and let it cool a little. In a bowl, mix the yolks with the sour cream, add a few tablespoons of the soup, mix well and when the soup has cooled a little, add the sour cream mixture.

Good appetite!


Method of preparation

Pork soup with homemade noodles

Pork bones are kept in cold water, scalded, washed and boiled over low heat. Chop the celery, parsley, parsnip, carrot

Meatball soup with tarragon

First, we put the water in a saucepan, where we cook the soup, then we take care of the meatballs. spice


Macris soup with eggs


The sorrel is cleaned of the tails, washed under running water and superimposed. Cut strips about a finger. In the pot in which the soup is prepared, put a tablespoon of oil, harden the sorrel (it will decrease a lot, the leaves almost melt), add water (about 2 liters), salt and let it boil for a few minutes. time, prepare a rancid until it acquires a yellowish color, with a slight brown tinge, adding a cup of cold water - when the mixture begins to thicken, stir constantly and give the small fire - not to form lumps, add in a hot soup, let 2-3 lambs boil together.

Prepare a dressing with an egg yolk and cream that is added to the soup, mix 2-3 times and turn off the heat (if it starts to boil again, the dressing will be cheese).

Separately, boil the four diced eggs and add to the soup, salt to taste, if it is too sour, you can add 1-2 tablespoons of sugar (we like it more sour and do not use sugar).


How to make a lamb soup with sorrel, according to a traditional recipe

The lamb soup is indispensable on the table of the people of Maramureş on Easter day. It is prepared in many ways, but the differences are not major. However, the traditional recipe from Maramureş is slightly different.

The traditional recipe for lamb soup from Maramureş is a bit atypical, because it does not include so many vegetables. In the past, housewives only wanted carrots and possibly a little larch at the end, but they put sorrel in the soup, which is not used much in other areas.

"I learned to make lamb soup from my mother-in-law, even though I had been cooking since I was 14 and I thought I knew everything I needed when I got married. However, I had something to learn from lamb soup and stuffed lamb. My mother-in-law was a perfect housewife ", says Lenuţa, a 59-year-old woman from Baia Mare. "From her I learned to boil the sorrel in a short boil and only then to put it in the lamb soup. She also taught me not to put so much vegetable, in order to preserve the taste of lamb, which is special ", says the woman from Baia Mare.

Thus, we need:

500-600 g of lamb (preferably head, neck, etc.)

A big sorrel connection

salt, spices, to taste.

For the preparation, wash the meat well and put it to boil in a large pot (4-5 l). "I use my head and neck, the part with more bones. I boil them in salted water, and when they are ready, I take them out of the pot and clean the meat from the bones, then cut it into small pieces and put it back in the pot ”, says Lenuţa. "While the meat is boiling, I wash a large carrot and put it on the grater, and I wash the sorrel, and then I boil it in a little salted water. That's because sometimes it's too sour ", says the woman from Baia Mare.

After the boiled meat has been cut into cubes and put back in the pot, put the grated carrot, the rice, add the finely chopped sorrel and let it boil for a few more minutes, until the carrot and rice are boiled. At the end, add the cream, leave it to boil and match the taste with spices (salt, pepper, tarragon, etc.) and larch, according to your preferences.

"Other recipes show that they use a celery root, peppers and other vegetables, which are cut into small pieces and put in the pot in which the lamb was boiled. But the original recipe for lamb soup, the one after which our mothers and grandmothers prepared, was just with carrots ", says the woman from Baia Mare. "However, an egg yolk can be added to the cream that is added at the end, for a better taste," she adds.


Recipe: Lamb soup with sorrel

Ingredients for Lamb Soup with Mackerel
& # 8211 lamb (you can put the head, tail, lamb ribs)
& # 8211 sorrel leaves & # 8211 3-4 grams (if you buy from the market)
& # 8211 2-3 tablespoons of rice
& # 8211 1 or
& # 8211 400 grams of sour cream
& # 8211 sare
& # 8211 3-4 liters of water

Preparation Lamb soup with sorrel

Preparation Lamb soup with sorrel
The lamb (usually we use the lamb's head for the soup, because you have nothing to do with it anyway) is boiled in water with a little vinegar and left to boil for a while, after which the water is thrown away. If you do not get along well with the taste of lamb, always scald the meat before with a little vinegar, so the soup will not get a too strong taste of lamb. Put water in the pot again, add the lamb and salt and bring to a boil. Wash the sorrel well, choose the tails, break it into pieces and put it in the pot. Let it boil together until the meat is cooked. Then add the rice chosen and washed in several waters. After boiling the rice, pull the pot aside. Because the sorrel is sour, you no longer need to sour the soup. Season the lamb soup with 1 well beaten egg and mix with sour cream.

Macris soup is tasty with lamb, but you can also prepare it with another kind of meat.


Recipe: Lamb soup with sorrel

Ingredients for Lamb Soup with Mackerel
& # 8211 lamb (you can put the head, tail, lamb ribs)
& # 8211 sorrel leaves & # 8211 3-4 grams (if you buy from the market)
& # 8211 2-3 tablespoons of rice
& # 8211 1 or
& # 8211 400 grams of sour cream
& # 8211 sare
& # 8211 3-4 liters of water

Preparation Lamb soup with sorrel

Preparation Lamb soup with sorrel
The lamb (usually we use the lamb's head for the soup, because you have nothing to do with it anyway) is boiled in water with a little vinegar and left to boil for a while, after which the water is thrown away. If you do not get along well with the taste of lamb, always scald the meat before with a little vinegar, so the soup will not get a too strong taste of lamb. Put water in the pot again, add the lamb and salt and bring to a boil. Wash the sorrel well, choose the tails, break it into pieces and put it in the pot. Let it boil together until the meat is cooked. Then add the rice chosen and washed in several waters. After boiling the rice, pull the pot aside. Because the sorrel is sour, you no longer need to sour the soup. Season the lamb soup with 1 well beaten egg and mix with sour cream.

Mackerel soup is tasty with lamb, but you can prepare it with another kind of meat.


Smoked lettuce and sorrel soup

Smoked lettuce and sorrel soup is a versatile recipe. You can easily adjust the ingredients according to what you have in the fridge.

If you don't have sorrel, you can double the amount of lettuce. You don't have yogurt, you use sour cream. You do not want smoked, give it up. The soup will turn out just as tasty!

Ingredients

100 g fresh lettuce (a smaller lettuce)

100 g smoked (bacon, kaizer, smoked ham)

tails from 3 strands of green onions

Method of preparation

  • Chop the smoked thin strips and put it on the fire in a pot with a tablespoon of hot oil. I didn't put any more oil because I used smoked bacon (cliché, as it is called in Transylvania) which is quite fat.

So I put the bacon strips directly in the hot pot because it left enough fat anyway. If you use another type of smoke that is not very greasy, put a tablespoon of oil.

The fat in the pot is already well heated, and the garlic will be fried immediately. Be careful not to burn it! Add a tablespoon of flour to the pot and mix well with a whisk so that it does not become lumpy.

I know it's not a very simple process because you need patience. But this way you make sure that you will not find traces of sand in the soup.


Macris soup

It is a soup that is primarily healthy due to its high vitamin content, but also very tasty and last but not least easy to prepare. Spring-summer is the season of sorrel, but as I like it very much, I also put it in the freezer… :)

Put the meat (it can be any kind of meat, of your choice) cut into small cubes and boil in salted water, when it is almost cooked add the rice and let it boil. When both the meat and the rice are cooked, add the frozen sorrel and leave it on medium heat for about 15 minutes. After this time we stop the fire and let it cool a little. In a bowl, mix the yolks with the sour cream, add a few tablespoons of the soup, mix well and when the soup has cooled a little, add the sour cream mixture.

Cauliflower soup with sorrel

The bones are boiled in salted water and frothed. Peel a squash, grate it and squeeze the juice

Stevia soup, sorrel and ham juice

Put the ham to boil in water with the ingredients mentioned above and boil it well until it enters


Smoked lettuce and sorrel soup

Smoked lettuce and sorrel soup is a versatile recipe. You can easily adjust the ingredients according to what you have in the fridge.

If you don't have sorrel, you can double the amount of lettuce. You don't have yogurt, you use sour cream. You do not want smoked, give it up. The soup will turn out just as tasty!

Ingredients

100 g fresh lettuce (a smaller lettuce)

100 g smoked (bacon, kaizer, smoked ham)

tails from 3 strands of green onions

Method of preparation

  • Chop the smoked thin strips and put it on the fire in a pot with a tablespoon of hot oil. I didn't put any more oil because I used smoked bacon (cliché, as it is called in Transylvania) which is quite fat.

So I put the bacon strips directly in the hot pot because it left enough fat anyway. If you use another type of smoke that is not very greasy, put a tablespoon of oil.

The fat in the pot is already well heated, and the garlic will be fried immediately. Be careful not to burn it! Add a tablespoon of flour to the pot and mix well with a whisk so that it does not become lumpy.

I know it's not a very simple process because you need patience. But this way you make sure that you will not find traces of sand in the soup.


The recipe for Radauti soup

Ingredients

  • a chicken breast
  • 2 yolks
  • 200 ml cream
  • 2 carrots
  • 1/2 celery
  • a capsicum pepper
  • an onion
  • 4 garlic cloves
  • 2-3 tablespoons of vinegar
  • a bunch of parsley
  • salt and pepper.

Method of preparation

Peel a squash, grate it and cut it into larger pieces. Put two liters of water in a saucepan and add a little salt. Put the water on the fire and add the pieces of vegetables and the chicken breast.

For a Radauti soup as per the book, boneless chicken breast is not recommended. In order to give more flavor to Radauti soup, it would be advisable for the chicken breast to be leathery. Leave the vegetables to boil and the chicken breast for about 40-50 minutes (until the meat starts to come off the bone). After this time, turn off the heat, remove the vegetables and chicken breast from the pan, then let them cool.

Radauti soup

Pass the celery, onion and one of the two carrots. In order for the Radauti soup to get a pleasant appearance, chop the other carrot and pepper (it is preferable to peel the capsicum).

After it has cooled, remove the skin of the chicken breast and break the strips by hand or cut into pieces. Then add the mashed vegetables, the chopped ones and the chopped chicken breast to the Radauti soup. Put the pan with the soup back to the boil and leave it for about 10-15 minutes.

Break two eggs, put the yolks in a bowl and add 200 ml of cream (it is best to use a cream with a high fat content for the recipe of Radauti soup & # 8211 and to avoid cheese, use special cream for cooking). Mix the yolks with the cream and add four grated garlic cloves.

In order not to coagulate the yolks, gradually pour into the composition a part of the hot soup (a few polishes), until it reaches a temperature close to that of the soup in the pan.

After the 10-15 minutes have passed, turn off the heat and put the composition of eggs, cream and garlic in the Radauti soup. Mix well, then add 2-3 tablespoons of vinegar and finely chopped parsley. Then taste the soup and, depending on your preferences, we can add salt, pepper or vinegar.


You need the following ingredients:

- 800 grams of honey
- 100 grams of rice
- 4-5 carrots
- 1 lemon
- 2 medium square roots
- 1 medium celery
- 1 bunch of green onions
- 3-4 yolks
- 500 grams of sour cream
- 2 tablespoons butter
- 2 handfuls of sorrel
- salt (according to preferences)
- a few fresh tarragon leaves (if it is dry, leave 3 teaspoons of tarragon in 2 tablespoons of vinegar for an hour)

Lamb soup is prepared as follows: First of all, the lamb is boiled in 6 liters of water with a tablespoon of salt. Wash and clean the carrot, celery and parsley. Then cut them into two tablespoons of butter, over which you can put a tablespoon of hot oil. Cut the green onion and, after the vegetables are cooked, you can add it for 2-3 minutes, to soften it.

Wait until the lamb is cooked at least halfway through. Then you can add the rice and vegetables that have hardened. Leave everything to boil, over low heat.

While the meat and the rest of the ingredients are on the fire, mix the cream with the yolks and tarragon that you have to grind. The sorrel leaves are cut into thin strips

When you notice that all the ingredients are cooked, add the sorrel leaves, the juice of a lemon and let it boil for another 2-3 minutes.

Gradually add a small amount of soup over the yolks mixed with sour cream, so that they reach the same temperature. After that, the mixture can be put in the soup. Add the tarragon and leave it on the fire until it settles. Add salt to taste.


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