Goat soup

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The jaw ribs are cut and washed very well.

Boil in cold water and froth whenever necessary.

Meanwhile, cut the vegetables. Add over the meat when it is cooked.

Boil the vegetables and salt to taste.

Add the tomato juice and a little borscht.

Bring to a boil and add to the noodles, continuing to boil for another 5 minutes.

After the fire is stopped, add the mashed yolks and mix the soup.

Sprinkle with finely chopped greens.

Good appetite!

Recipes for beef soup

Beef soup can be prepared in several ways, with tender pieces of beef, seasonal vegetables and greens, and then you can serve it with a little sour cream. Here are some recipes for inspiration:

Classic beef soup recipe

  • 650 g beef, diced
  • 400 ml of tomato juice
  • 2 medium carrots
  • 2 large onions
  • 3 medium potatoes
  • 1 bell pepper
  • 1 medium celery
  • 1 bunch of fresh parsley
  • olive oil
  • salt

Start by washing and cleaning the vegetables well, then cut the carrots into rounds, and the celery, bell pepper and potatoes, diced. You will finely chop the onion. Put about 4 liters of water in a pot and add the diced beef. Bring the meat to a boil until foam forms on top (about 20 minutes), which you will remove with a whisk. Let the meat boil for another 20-30 minutes, removing, from time to time, the foam that forms.

Once the foam is no longer formed, add the onion, carrot and celery and let them boil for another 20-30 minutes. Then add the bell pepper, peas and potatoes and simmer for 15 minutes. Once cooked, add the tomato juice, a little salt and olive oil and let the beef soup boil for another 15 minutes. When the soup is ready, add the chopped parsley and serve.

Sour beef soup recipe

  • 1 kg of beef with bone, preferably brine or pulp
  • 2 medium carrots
  • 1 small celery
  • 2 medium onions
  • 1 parsley root
  • 200 g white cabbage, finely chopped
  • 200 g frozen peas
  • 2 bell peppers
  • 2 medium potatoes
  • 2 medium tomatoes
  • 1 link fresh larch
  • borscht, to taste
  • salt and pepper to taste

Start by boiling the beef in cold salted water. Boil the meat over low heat, while removing the foam that forms on the surface. Optionally, to cook the beef faster, you can use a pressure cooker. In the meantime, you can prepare the roots. Peel, wash and finely chop the onion, and cut the carrots, celery and parsley root into cubes.

Once the foam is no longer formed, prick the meat with a fork, to see if it has boiled enough, more than half. You should encounter some resistance. Then add the roots.

Let the beef soup simmer while you cook the rest of the vegetables. Cut the pepper into cubes, peel the potatoes and cut them into cubes. Once the roots begin to soften, you can add the peppers, peas and finely chopped white cabbage.

In the meantime, check if the meat is cooked. When the fork enters it easily, take it out of the pot, let it cool a bit and then you can cut it into cubes. Put the meat back in the pot. When the vegetables are almost cooked, add the potatoes. Once they have boiled, add the tomatoes to the pot, which you have scalded, peeled and diced beforehand. Boil the borsch separately and add it over the soup. Bring the contents to a boil and remove from the heat. Add salt and pepper to taste, but also finely chopped larch. You can serve beef soup with a little sour cream.

Transylvanian veal soup with sour cream recipe

  • 500 g of veal
  • 200 ml of tomato juice
  • 3 carrots
  • 1 parsnip
  • 1 parsley root
  • ½ celery root
  • 1 large onion
  • 2-3 medium potatoes
  • celery leaves
  • 1 link parsley
  • 1 sprig of thyme
  • 1 bay leaf
  • 1-2 tablespoons olive oil
  • salt and pepper
  • caraway
  • paprika
  • a few veal bones for taste
  • 3-4 yolks
  • 450 g sour cream (20%)
  • a little lemon juice, optional

Start by boiling the veal, together with the veal bones, in a pot of cold water, salt and a few peppercorns. Let the meat boil for about 45 minutes, during which time you will always froth, until the juice remains clear. Meanwhile, wash and clean the vegetables and greens. Cut the diced potatoes, sliced ​​carrots, parsnips, parsley root and celery into cubes, and you can finely chop the onion.

Add two tablespoons of oil to a pan and fry the carrots a little. When the meat is almost cooked, you can take it out of the pot and cut it into cubes. Strain the soup separately into another pot, add the veal and the previously prepared vegetables. Bring everything to a boil and add the celery and parsley leaves. Eventually, you can add water if the juice has dropped. When the veal soup boils, add the thyme sprig, bay leaf, pepper and a little ground cumin. Then add two tablespoons of paprika and tomato juice. Bring everything to a boil until the vegetables are soft. Season with salt, if necessary.

When the veal soup has boiled, remove the celery leaves and thyme sprig. Prepare the mixture of yolks and sour cream to straighten the soup. Mix the cream with the yolks and 2 tablespoons of the soup, until the composition is thin, then add it over the soup and mix well. Eventually, you can add a little lemon juice, to taste.

Peasant beef soup recipe

  • 1 kg of beef with bone
  • 2 medium carrots
  • 1 large onion
  • 2 medium potatoes
  • 1 large bell pepper
  • 1 parsnip root
  • 1 celery (approx. 200 g)
  • 100 g peas
  • 150 g green beans
  • 200 g white cabbage
  • 400 g tomatoes in broth
  • 1 link leustean
  • 1 link parsley
  • salt, to taste, to taste

Remove the meat from the bone and wash it well, then you can cut it into cubes. Put the diced meat and bones to boil in a pot of water and salt for about an hour. Always froth until the juice remains clear. The meat should be soft when pricked with a fork.

Meanwhile, prepare the vegetables and remove the bones from the pot. Wash, clean and cut carrots, onions, potatoes, bell peppers, parsnip root and celery. You can finely chop the white cabbage. Add the chopped vegetables to the pot in which the meat is boiling (without the potatoes), together with the peas and green beans. Let the beef soup simmer over low heat. When the vegetables and meat are penetrated, add the potatoes and let them boil for about 20 minutes.

Then add the tomatoes in broth and borscht to taste, depending on how sour you want the beef soup to be. Let it boil for a few more minutes and add salt to taste. When ready, take the pot off the heat and add the finely chopped larch and parsley.

Lamb soup with tarragon, larch and cream. It's not easy, but it's the most delicious Easter recipe. What ingredients do you need

Honey soup with tarragon, larch and cream is one of the best dishes you must have at the Easter table. Even if it seems difficult to prepare, in the end you will get a dish that will receive all the praise from your loved ones.

You need a few vegetables to give the soup a perfect flavor, but also certain spices that you can add to taste, depending on your preferences. You need both cream for cooking and fermented fat cream for this soup.

You need some basic ingredients to make this lamb soup, which you will surely not fail! Find out in the following lines what you need for this preparation and what steps you need to follow.


To prepare lamb soup you need certain ingredients without which you can not get a good result, but also some spices that give it an amazing taste.

More than 5,100 children between the ages of 12 and 15 have been vaccinated against COVID in the last three days

More than 5,100 children between the ages of 12 and 15 have been vaccinated in the past 72 hours, and since the start of the vaccination campaign, more than 114,000 teenagers and young people between the ages of 16 and 19 have been immunized, the committee chairman said on Saturday. for the coordination of anti-COVID vaccination, Valeriu Gheorghiţă.

& # 8220From June 2 until today, practically in the last 72 hours, more than 5,100 children between the ages of 12 and 15 have been vaccinated, and since the beginning of the vaccination campaign so far, more than 114,000 adolescents have been vaccinated. and young people aged 16 to 19.

I think it is a strong message that the young generation is giving, because no matter how we see things and from what perspective we look, children are our future & # 8221, said the coordinator of the national vaccination campaign against COVID, in the beginning of the event & # 8220Children's Senate & # 8221, organized at the Parliament Palace.

Valeriu Gheorghiţă reminded that, recently, the European Medicines Agency recommended the authorization of the anti-COVID vaccine from BioNTech & # 8211 Pfizer for minors aged between 12 and 15 years. He explained why vaccination is recommended for minors.

& # 8220We have, unfortunately, children who are known to have chronic conditions, which are evident in neoplastic diseases, hematological diseases, diabetes, obesity, cardiovascular disease, kidney disease. Or, it is very complicated to be in the shoes of a parent who takes care of such a child, a vulnerable child, who has the same rights to life, health, education as all other children. By offering this possibility of prevention to vulnerable children, we can be more confident about the environment in which they go, the environment in which they develop their future. (& # 8230) For those who are not registered with chronic diseases, vaccination against COVID-19 reduces the risk of transmission, infection and thus better protects the family, the environment and the community & # 8221, said the doctor.

He drew attention to the fact that measles also kills children as a result of not being vaccinated.

& # 8220It is difficult for me to explain how we can not prevent certain diseases, which are preventable by vaccination, still have deaths from measles and give you the example of recent years. During the measles epidemic, more than 20,000 children were infected, more than 64 deaths, all in unvaccinated children. It is inadmissible that in 2021 we will have access to medical services and we will not be able to access them. That is why I believe that our duty from now on is extremely important, by providing all the information that parents, relatives need to understand everything that means the benefits of a prevention system & # 8221, said the president of CNCAV. Agerpres

Ingredients for sour goat soup with lemon juice

Ingredients for a pot of soup

For this soup you need:

  • Goat's head and neck
  • 1 parsley root
  • 1 small celery
  • 2 carrots
  • 1 red bell pepper
  • 1 large onion
  • 2 tablespoons rice
  • 2 bundles of larch
  • 1 bunch of curly parsley
  • 300 ml of cream
  • 2 yolks
  • Lemon juice
  • Salt

Variations of ingredients

Not everyone likes the image of a goat's head, although it gives the soup the best taste. If you also fall into this category, you can use the ribs of the goat or other bone parts of it. Goat soup can also be soured with borscht or vinegar, as desired. As for the hasmațuchi, ie curly parsley, it looks more interesting, but you can also use ordinary parsley as fresh as possible.

Necessary lamb soup, Oltenian version

  • lamb's head, neck, leg bones, tail
  • 2 carrots
  • 2 onions
  • 1 suitable celery
  • 1 parsnip
  • 200 ml broth
  • 1 sorrel link
  • 1 larch connection
  • salt pepper

Prepare the meat: the well-cleaned and washed head is broken with an ax in half, long and the neck is cut into 3-4 pieces suitable for the polish. As the bones of the legs and tail are small, they can be left whole. All the pieces of meat are left in cold water for half an hour after which they are taken out and boiled in a pot of cold water. Add a teaspoon of salt and as the foam forms, remove.

Finely chop the vegetables & # 8211, carrots, onions, celery and parsnips & # 8211 and place in the pot after the stew is well foamed. Add the broth and add a pinch of pepper. The lamb is tender and will boil quickly. After an hour, add the finely chopped sorrel. Boil for another 10 minutes, turn off the heat and make plenty of perfume with larch. In the case of lamb soup, in my opinion, leusten is mandatory. When served at the table, everyone increases their portion as they wish. Good juice gives it the juice from the jar of hot peppers and a scent of cooked mushroom.

Lamb soup is eaten in the spring and especially at Easter, in the rest of the year it is rarely and rarely prepared. The Oltenian version of lamb soup is simpler, lighter, being devoid of the intake of cream, egg and rice, having more task to open the appetite for heavier dishes from the Easter menu: bread, steak and eggs.

Honey soup

After spending half a day at the office today, I still managed to prepare the lamb soup at around 16.00, the last one that was missing from the traditional Easter dishes.

For the preparation you need the following ingredients:1 kg and a half of lamb (ribs, head, tail, neck, chest) 150 g green onions 2 bunch green parsley 2 bundles green larch 5 tablespoons sour cream (for cooking) 1 egg yolk 2 carrots bleach (1 parsley root and 1 parsnip) 100 g rice 4-5 tablespoons borscht, concentrated salt to taste.

Preparation of lamb soup:Wash the meat well and clean it of the skins, then put it in a large pot with cold water, in which you add 1 teaspoon of salt. Bring the water to a boil over medium heat.

Until the water starts to boil, chop the green onion, carrot and bleach, small cubes. When the water boils and starts to froth, take the foam with a spatula and let it boil for 15 minutes. After the meat has cooked for 15 minutes, add the green onions, the chopped carrot, the bleach, and let it simmer for another 15 minutes.

Meanwhile, clean the parsley and larch, put them in a strainer and wash them well. Then let them drain.

After the vegetables have boiled for 15 minutes, add the rice to the pot and cook the soup for another 20 minutes. Chop the parsley and larch. Then, put in a bowl 5 tablespoons of sour cream with an egg yolk. Beat the cream well, with a fork, until smooth.

After the rice has boiled, season with salt and add the borscht. I put 5 tablespoons of concentrated borscht (powder).
After you have added the borscht, let it boil and add the greens (larch and parsley). Stir and turn off the heat.

Add the hot soup to the cream bowl, little by little, stirring constantly, until you reach a temperature close to that of the soup in the pot. Pour the resulting mixture back into the pot, mix well, and the soup is ready.

Goat soup

Goat borscht with vegetables

Goat borscht with vegetables from: goat meat, carrots, parsley, parsnip, cabbage, broth, onion, celery, potatoes, peppers, borscht, salt. Ingredients: 1 kg goat meat with bone (neck, ribs) 4 new carrot nuts 1 parsley root medium parsnip root 1/3 new cabbage 1 tablespoon broth 1 small onion 6 green onions […]

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Meatball soup

Meatball soup is one of the tastiest soups in Romanian cuisine.

To prepare meatball soup you need the following ingredients: 3 carrots, finely chopped 1 bunch of bleach (parsnip and parsley root), chopped 1 small onion, chopped 30 ml oil 1 piece of cow's breast, with bone 1 tablespoon salt 1 tablespoon vegeta 1 bell pepper, chopped 2 peeled tomatoes, chopped 2 tablespoons tomato paste 2-3 tablespoons borscht powder 2 tablespoons green parsley, chopped 2 tablespoons green chopped larch.

For the preparation of meatballs you need the following ingredients:500 gr finely chopped meat 1 medium onion, chopped 100 gr rice 1 teaspoon salt 1 teaspoon pepper 2 tablespoons chopped parsley 1 teaspoon thyme 2 eggs.

Preparation:Put in a pot about 4 liters of water, in which you boil, for about 40 minutes, the piece of cow's breast. While the meat is boiling, prepare the vegetables and meatballs. The vegetables are cleaned and put on the large grater (I grind them in the mixer). From time to time, take the foam that rises to the surface of the water after the meat starts to boil. When you notice that the foam no longer rises to the surface, add a tablespoon of vegeta and a tablespoon of salt. Separately, cook the onion until it becomes translucent. Add the chopped carrot and let it simmer for a minute. Turn off the heat and drain the onions and carrots, after they have hardened, for 3-4 minutes. After the meat is cooked, add the onion and carrot to the pot. Add the chopped bell pepper to the pot. Let it boil for 5 minutes, then add the chopped tomatoes to the mixer. Add the bleach, chopped, and let it boil.

While the soup is boiling, prepare the meatballs: add in the minced meat, a teaspoon of salt, a teaspoon of pepper, a teaspoon of thyme, rice, chopped onion, chopped parsley and two beaten eggs. Mix the composition well until all the ingredients are homogeneous.

Separately, boil a liter of water and 2 cubes of cow's soup, to complete if the soup decreases. Form the nuts the size of a walnut and place them on a plate. Try the meat and if it is cooked, take it out, remove the bone, and you can chop the meat into small cubes and put it back in the pot.

Fill with the previously prepared beef soup, bring to a boil and place the meatballs with a spoon, one by one. Boil over medium heat for about 10 minutes. Boiled meatballs will rise to the surface.

Season with salt, add the tomato paste and simmer for another 5 minutes. After five minutes, add the borscht, and let it boil for another 5 minutes. Turn off the heat, add the chopped parsley and larch, let the soup cool, then you can serve with sour cream and hot peppers.