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Belly soup (video recipe)

Belly soup (video recipe)

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Put the pieces of belly and the broth to boil, in about 5 liters of cold water and let the water boil and form a foam. Remove the meat and belly, discard the water, wash the meat and pot and boil everything again in cold water.

Boil the brisket and belly well until the belly can be easily pierced with a fork. You can also use the pressure cooker to shorten the time. Then add the vegetables, keeping a carrot and let it boil well until the vegetables have softened. Then we take out the vegetables that we either throw away or pass them and put them back in the soup. Remove the belly together with the beef broth and let them cool.

Then we straighten the soup. Mix the sour cream with the yolks in a large bowl and add a pinch of tripe soup , mixing well with a whisk, until we bring the mixture of eggs, cream and juice to the same temperature tripe soup from the pan.

Then pour the mixture over the juice over the soup left in the pan and mix well.

We leave the soup aside and cut the belly and the brisket into small pieces and put them back in the soup. Put the carrot kept through the small grater and put it to harden in a few tablespoons of oil. Cut the donut into cubes and crush the garlic with the help of the garlic press.

savor tripe soup with salt, add diced donuts, grated and hardened carrots, garlic and vinegar. You can put a smaller amount of vinegar at the beginning, 2-3 tablespoons and you can add the rest of the vinegar to your taste.

Good appetite !

Tripe soup. Mrs. Hadean's recipe # Recipe 2

Many people know Adi Hadean and it is known how skilled he is in the kitchen. But Mrs. Haean doesn't give up either. Here's her belly soup recipe.

The belly soup recipe is a simple one and has its own variations for each family. In principle, if you know how to do it, it turns out good, if you don't know how to do it, it turns out bad. My lady knows how to do it.

Mrs. Hadean's belly soup ingredient

send me to buy vegetables, belly (I use 2 kilograms of pre-cooked belly, cleaned and frozen, it took some time until I found a good one but I prefer this way to take a raw belly, always bad, and go through that torturous process, smelly - bad mojo, when you live in the block - and, in my opinion, useless and irrelevant in the final picture). I buy beef bones with marrow and two (small) pork legs. I also buy carrots, celery, parsley root, parsley leaves, onions and garlic.

How to prepare Mrs. Hadean's belly soup

I come home, I let my belly thaw in the evening in the morning, I wash and clean the vegetables, I wash the bones, I talk and I clean the pig's legs. I put cold water in the ten liter pot (it's a waste of time and resources to start the belly soup in a pot smaller than ten liters) and I put the pork bones and legs, scalded once, for 30 seconds (leave much more little foam). The fire must be small, the cooking must be of the extractive type, you must get from the bones, pork legs and vegetables (which you put in the pot only after the water starts to boil) all the taste they can offer. This soup is the most important thing in belly soup, even more important than belly. It should boil for three hours, during which time you can put a little salt in the pot and, if necessary, froth. If you have a little meat on the bones you boil, it's even better (you can put 2-3 pieces of brine, it's nice to put a few pieces of meat in the soup, in addition to the belly). After she gets the soup from which everything starts, Mrs. Hadean slips it into a smaller pot (loses about 4 liters by boiling), gives me to wash the big pot and choose the meat on the bones then strain the soup once more and put it back in the pot in which it boiled. This time add the belly cut into suitable strips, a paste obtained from 8 cloves of garlic (not very large) crushed and rubbed with a little salt and two tablespoons of oil and two carrots of marjoram, given through a small grater. I know that many people cook carrots in oil and add them to the soup at the end, for color. I'm not saying it's wrong, I'm just saying that if you put it through a fine grater and let it boil for an hour on low heat, together with the belly, the soup will get more flavor and enough color, without being burdened by a frying (by the way, after straining I degrease the soup, I take all the fat from the surface, it accumulates about half a liter of fat that I would not give to anyone to eat).

After boiling the soup with the belly in it for an hour on low heat (enough to get a taste of the belly, if you managed to buy a quality one - usually the most expensive is the best), the lady puts in it 100 milliliters of pickle vinegar. It is fragrant and less acidic. Then straighten the soup with a mixture of 5-6 yolks at room temperature mixed with 300 grams of sour cream and soup from the pot, added a little to bring the dressing to the right temperature without cheese. Once the dressing is added (also called liezon, also called thicken), turn off the heat and let the soup calm down. If you want to put chopped parsley on a plate, a tablespoon of sour cream, more vinegar or hot peppers, no one will argue with you.

Tripe soup

It is said that the best cooks are men. That's right, I'm not saying no :). The truth is that, in my family, although I cook most often, the specialist in tripe soup he is none other than my husband. You are probably already used to the fact that Monday's post is not dedicated to a recipe prepared by me. Well this Monday we will have a guest and a recipe. My husband will tell you his belly soup recipe. :)

& # 8220Probably the most amateur of tripe soup, and I think there are many, prefer to consume it from the restaurant. And I thought it was hard to do and that only expert cooks could make it good. That was until I first tried to prepare it myself (a few years ago) and it came out flawless, being appreciated by all who ate it.

Since then I have made belly soup countless times, I have tried variations on the same theme and each time it was a success, not because I am a great cook (I am just an amateur who does not catch his ears among the pots), but because it's really easy to do.

There are two basic components of this culinary delight: beef tripe (of course) and bone juice. We will see what else is added to these. We generally buy the belly from the trade, except in cases where we are farmers and we have cattle to cut. In supermarkets you can find frozen belly, either cut into slices, or whole pieces, boiled or pre-cooked.

Well, I think this is where the myth was born that belly soup is an adventure, because in the years when you could only buy it from those who cut cattle, you had to wash and clean it and boil it for about a whole day. or maybe even more.

Now it's simple, you buy it clean and boiled. But even so, I prefer to boil it for at most an hour, to make it softer. I don't know the industrial process, but I assume that it is steamed there by high pressure and temperature, so if I boil it a little more, I "tame" it.

It was also written here about how to prepare bone juice. Boil beef bones for a few hours. You can buy them at modest prices from the butcher. Years ago, sometimes I received them absolutely free from the butcher, glad that I was helping him get rid of them. As the number of pet quadrupeds (reading dogs) has multiplied and as more and more people go to the butcher shop to look for bones for their best friend, according to the law of supply and demand, now you have to give something.

You can find good bones with some meat on them, in which case you will add it to your belly and make more soup. Sometimes I had so much meat that the ratio was 1: 1 belly: meat. Usually in restaurants you only have a belly and zero meat.

Below is the video recipe!Subscribe to the Youtube channel too!

In the strained bone juice that boils slowly on the fire, add the belly and the meat (if there were unpolished bones). I have read recipes for belly soup and vice versa, but I tell you and advise you to never add water in which the belly was boiled. Throw it away or feed it to other jivine. So strain the belly so on the spaghetti and if you find the bigger pieces, cut them to have fidelity.

What else can we do to be ready? Salt, of course, and some pepper. And vinegar, a few tablespoons, to taste. We are going to add "mayonnaise", but not yeast, but from well beaten eggs, sour cream and flour. In a large enough bowl put eggs, beat well (in other recipes put only the yolks), sour cream and then flour. Mix well so we don't have lumps.

Trick: Before pouring the mayonnaise into the soup, take a pinch of juice from the pot and add it to the composition in the bowl, mix well and then pour the mayonnaise into the pot (not all at once), stirring constantly. In some recipes we now turn off the heat. I'll leave it for another three minutes. I turn off the heat and add the garlic sauce to the pot. This is a well-known trick from the meatball, the garlic flavor being better preserved if it is not boiled. Mix well and cover everything. After half an hour it can be served, or refrigerated and served when we have guests.

How is it served?Very hot. Next to the plate should be spices, but mandatory garlic sauce and vinegar. Notice that they have already been put in the soup, but you also need it next to the plate, so that everyone can adjust it to taste. Then everyone can add salt, pepper and sour cream. It can also be eaten with hot peppers, for those who love the very spicy taste.

What quantities did I use?

1 kg of beef bones + 3.5 liters of water for boiling
1 kg of pre-cooked beef belly + 2.5 liters of water for boiling
3 egg yolks
250 grams of sour cream
4-5 cloves of garlic
3-4 tablespoons of vinegar
salt and pepper to taste

Note. You can also add 2 tablespoons of flour in the egg with sour cream.
The video version is the one with liezon (without flour)

You will find many recipes in which vegetables are added to bone juice, such as celery, carrots, etc. I don't use vegetables at all. But they must be used if you prepare radish soup, a "relative" of belly soup. If you also have meat on your bones, put more bone juice per 1 kg of belly. You will realize "out of sight" about how much, to have the desired consistency. In this case you will use more eggs, 3 for example and sour cream as well. & # 8221

Tripe soup

Preparation time: 4:40 min /Cost of ingredients for 10-12 servings: 70 Lei
Ingredient: 1 piece of beef hoof (1 Kg), 1 Kg beef broth, 2 Kg cleaned beef belly, 1-2 donuts in vinegar, 4 pieces onion, 5 pieces carrot, 1 piece celery, 3 pieces parsnip root, 1 piece parsley root, 1 head garlic, 500 g sour cream, 4-5 eggs, 2-3 tablespoons wine vinegar, 2 tablespoons salt

We invite you to watch below our video recipe for belly soup:

Method of preparation: Put all the meat and belly to boil in cold water (about 10 liters) with 1 tablespoon of salt. When it starts to boil, take the foam several times until it is no longer done. Then add the whole onion or cut into large pieces, 3 whole carrots, a parsnip, 1/2 celery, pepper and whole garlic. The meat is ready when it comes off the bone very easily. When ready, remove the meat from the bones and cut into thin strips. The belly should also be cut into thin strips of about 5 cm. Strain the juice and place in a clean pot. Grate 2 carrots, 1/2 celery, 1 parsnip and a parsley and boil them in the meat juice. After 20 minutes, add the meat, sour cream rubbed with the yolks and a little juice from the soup, 3-4 cloves of crushed garlic and vinegar. Season with salt and cook for another 5-10 minutes. Serve hot with hot peppers and extra sour cream / vinegar / garlic. We wish you good appetite and increase the cooking of the belly soup recipe.

Preparation Belly soup with beef bone

In a large pot of water, boil the beef bone with a little salt. Bring to the boil 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

Belly soup quickly forward. The fastest recipe possible!

How can the time of the "technological process" of preparing the belly soup be reduced? One way would be to buy pre-cooked and already cut belly strips, strips (like noodles). In this case, I don't have to cook for a few hours, but only 10-15 minutes. The time saving is significant. Ingredients for a belly soup quickly ahead - 4 servings! - are:

  • 400 g pre-cooked belly
  • 1 egg yolk
  • 3 tablespoons sour cream
  • 1 medium onion (cut in half)
  • 2 carrots (put on a large grater)
  • 2 bell peppers, green or red (cut into quarters, not smaller)
  • 1 celery (cut into large pieces)
  • 3 cloves garlic (crushed and rubbed well with salt)
  • 50 ml of oil
  • 1 cube of beef concentrate
  • salt, pepper, vinegar

Boil the onion, pepper, celery and beef concentrate in 15 l of water for 15 minutes. After this quarter of an hour, the vegetables are taken out of the water and thrown away. Roast the grated carrots in the oil well heated in a pan, "quench" with the water in which they boiled the vegetables, put back in the pot and add the belly. Adjust the mixture with water so that it is neither too thick nor water. even then boil everything for 10-15 minutes. Then add the rubbed garlic "paste", season with salt, pepper and vinegar to taste. Mix the yolk with the cream in a bowl and slowly add the juice from the pot, mix in the bowl and return the contents to the pot. Mix well and sit at the table, the soup is ready, only good to eat! Good appetite!

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If, however, you are not so hungry and do not rush to finish cooking the soup quickly before, a welcome addition is a large beef bone with marrow. Put it in the pot of vegetables from the beginning, boil well with both the vegetables and the belly for half an hour.

You certainly remember from childhood when you were taught that it is not healthy not to give winds. The rules of good manners prevent us from eliminating gas, but if we do it for a long time we endanger the health of the colon.

Gas is a function of the body that you can't get rid of. Moreover, gas can be a warning sign that something is not working properly in the body. Extreme odors, excessive bloating, excessive flatulence, bizarre stomach aches announce some health issues that you should check.

Traditional soup

Necessary ingredients for peasant soup:

So I took about 3-4 potatoes, a large onion, a carrot and a parsley root, a handful of green beans (or canned), 2 medium zucchini, a large bell pepper, larch, green parsley, a tablespoon of broth or 2-3 tomatoes), salt, pepper, 0.5 l borscht.

How to prepare peasant soup:

The vegetables are washed and cleaned, where appropriate. Cut the onion into small pieces and cook just a little in oil. Carrot and parsley root are given through the large grater. The zucchini are cut lengthwise, hollowed out of the core and what is left is cut into cubes, as well as the potatoes, so that the pieces of zucchini and potatoes are about the same size. The beans are cut in half, the peppers are cut into slices.
Put all the vegetables prepared in this way, including the onion oil, to boil in 2 liters of cold water. After about 30-40 minutes of boiling over low heat, add a tablespoon of broth or diced tomatoes, then borscht, add salt and pepper. Let it boil for a few more minutes, then put the broken larch leaves in smaller pieces, sprinkle with chopped green parsley and turn off the heat.

Optionally you can add some grated celery.

It is a very healthy dish, it contains vitamins, enzymes and fiber, light and good in taste. Good appetite!


There are many variants of recipes spread in Romania. Belly soup yellow recipe varlan and transylvania cautari.

Simple Recipe Belly Soup Lady 4 Lady S

Silviu MironSergiu Nedelea Horia Virlan Petrisor Tanase Dan Silviu Boerescu.

Yellow recipe for belly soup varlan. The original recipe for Radauti soup is a bit more complicated and it is necessary to. Belly soup is a traditional Romanian dish. Video presentation of the belly soup recipe.

However, not all of us need lipids or smoked bacon or ribs or lebar. 1kg semi-prepared belly 2 sachets Knorr belly soup 1 carrot 1 onion 100g celery Salt Vegeta Sour cream. The book Our Dishes Winter Recipes written by Horia Virlan contains a variety of recipes to suit everyone's taste, almost every recipe being accompanied by absolutely appetizing photos.

The soup will turn white the moment we sour it. The classic recipe belly soup is one of the favorite soups of Romanians. Here are some pictures of a soup that makes foam P Add.

After another two boils, pour the garlic with water, mix and set the pot aside. It contains the necessary ingredients and how to prepare it. Mar 24 2010 I want to share with you a belly soup recipe that I have never failed ceapamorcovtelinacartof soup.

For the latest posts don't forget to Subscribe. It is preferable not to replace lemon juice with vinegar. In Bucovina there is a recipe that bears the name of the locality where it was made.

If you like belly soup, you will love this soup as well. Radaute soup original recipe. Yellow varlan cada radauteana.

After it has thawed, we boil it in 2 liters of water, adding vegeta and salt. It is preferable for the belly to be semi-prepared, so it does not require too long a cooking time. What else can we do than eat more fat to compensate for the strong burns. According to some, its specificity is the souring with lemon and the addition of a lot of garlic, but so far the addition of vinegar instead of lemon has been maintained in many recipes.

Chicken soup sour belly soup carp oven horia varlan meatball soup greek chicken breast soup and sour cream recipes horia varlan radautean soup sleep head soup fish soup chicken soup. Feb 05 2016 When the belly is boiled, sour the soup with the lemon juice gradually according to your preference so that it does not come out excessively sour. Separately, boil the belly for approx2kg.

A slightly different belly soup for the juice I used a smoked pork chop. It's the kind of food you need. Put the polishes with hot soup, stirring constantly afterwards.

You might be interested. When it comes in contact with hot soup. Belly soup is one of the most beloved Romanian delicacies, tasty and velvety.

We thaw the belly. And add back to the soup. Match the taste of salt. It is usually eaten on holidays or on special occasions.

2 3 small beef bones 1 kg pre-cooked beef belly two onions 2 bell peppers 4 carrots half a celery a clove of garlic 5 6 tablespoons. After boiling 10-15 min. One thing is for sure.

The belly soup recipe has the advantage that it offers freedom to those. Precisely because you don't like belly soup, you will appreciate it. Radauti soup has its origins.

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  2. Body

    Bravo, what necessary words..., a remarkable idea

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