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We cut the chicken breast and put it to boil.
Separately, in another pot, boil the vegetables without loboda.
When the vegetables are cooked, add the chicken breast, a little oil, salt and delicacy, then the loboda and canned tomatoes.
When it is almost done, add the rice.
We make from the 6 eggs 3 omelets that we cut into strips.
After the rice has boiled and put the borscht, after it has boiled, turn off the heat and put the larch and omelette on top, cover the pot with a lid and leave for 10 minutes.
MUSHROOMS SOUP with chicken breast
I haven't put semolina in my meatball soup so far, so I thought I'd give it a try. It turned out very tasty. a little borscht. The dumplings came out a little hard. I don't know why. Tell me if that's how you do when you put semolina. otherwise very delicious
stone flowers (Chef de cuisine), October 27, 2009
I didn't make meatball soup, just sour soup in various ways. I think it's very good, why not?
cristina i. (Chef de cuisine), October 26, 2009
How good your meatballs must be! Meatball soup is my favorite, I will try it with chicken.
mac myra (Chef de cuisine), October 26, 2009
mac myra (Chef de cuisine), October 26, 2009
Sidy (Chef), October 26, 2009
This soup is very good, especially with homemade tomato juice (broth)! I did not put . semolina so far in the meatballs. How will they be?
Cely Snijec (Chef), October 26, 2009
maria mihalache (Chef de cuisine), October 26, 2009
Very good. I prefer to chop meat at home. to wash it myself and then to chop it.
vera (Chef), October 26, 2009
good soup, good and sour soup,
valentina ionita (Chef de cuisine), August 29, 2009
Czompa (Chef de cuisine), July 22, 2009
Chicken meatballs are good, but I get ready-minced meat from the store that specializes in selling chicken products (it's more economical 8.5 Lei / kg)
Chicken breast lining
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Greek style chicken soup is one of the soups loved since childhood. My mother's favorite specialty, Greek soup it was often served to us for lunch or dinner.
Even if along the way I lost some contact with soups and broths, when I was little I would go after this. soup with lemon, rice and chicken. Mommy always made us chicken soup, but I preferred it a little enriched and I always picked the chicken pieces from the soup, then the rice and finally, it was the turn of the juice.
I also recommend, also from the category of my favorite soups and meatball soup, it is worth making.
I never made the recipe for Greek soup for several years, yesterday I had everything I needed in the fridge, so in the last two days I ate this delicious Chicken soup in Greek.
Greek soup, a recipe with a childhood taste
I remember that as a child my parents were very good friends with a Greek family. Twice I went on summer vacation with them, they were a very nice and cheerful couple. They made a soup that looked a lot like our Greek soup, but they didn't add sour cream. I think that's when I first heard of Avgolemono, delicious Greek soup, sour, thickened with a mixture of egg yolks and lemon.
If you want to make the avgolemono recipe, for the final mixture that is added to the soup, mix the egg yolks and lemon juice in a bowl, then add 1-2 tablespoons of hot soup and mix. Pour the mixture into the hot Greek soup (be careful not to add the mixture to the boiling soup, but after I turned off the heat and the soup rested for about 5 minutes) and mix.
Ingredients Chicken soup
1 kg chicken (I had 4 wings and the rest cutlery)
1 parsley root
1 slice celery root (about 50 gr)
1/2 red bell pepper
150 ml broth (or 100 ml puree)
1 well ripened peeled tomato (can be canned)
3 tablespoons lemon juice (or sour borscht)
a little bit of oil
Preparation time: 1.5 hours
Preparation Chicken soup
- Put the carrot, celery and parsley on the large grater. Finely chop the onion and pepper. Cook all these vegetables in 2-3 tablespoons of hot oil until soft (about 10 minutes), stirring often.
- Add the meat and 1.5 l of cold water. Bring to the boil, then in the first 15 minutes of boiling, froth the soup well.
- In the frothed soup add the broth, the tomato crushed with a fork and 2 teaspoons of salt. Continue cooking the soup over medium heat for another 45 minutes (until the meat is well cooked). If it drops too fast, put the lid on the pot.
- Beat the egg and pour it into the soup in a thin thread, to make rags. Add the soup with lemon juice to taste (or borscht) and season with salt.
- Add the finely chopped larch to the soup.
- Serve plain or sour cream chicken soup.
1. Vegetables cooked with meat and water
2. Add the tomato and broth after frothing
3. Roast soup with egg, lemon juice and larch
- 1 kg green wolf
- 2 yellow onions
- 250 gr tomatoes with vegetables, for soups
- 100 g of rice
- salt and pepper
- lemon juice to taste
- 2 l water
- 2 tablespoons sunflower oil
- 1 bunch of green larch
- For the omelet:
- 3 eggs
- 1 bunch of green dill
- 1 cube of butter
- 1 tablespoon semolina
- 1 tablespoon dehydrated vegetables
- Salt and pepper
Chicken Breast Soup
Tonight at dinner we have a very tasty chicken breast soup!
-wash the chicken breast and cut it into small pieces, then put it in a 3l pot of salted water to cover it. Let it boil until it forms a foam. Remove the foam and put the chopped vegetables (without potatoes).
-after 20 minutes, check if the vegetables have been cooked. If the vegetables are cooked, add the diced potatoes.
-let it to boil for another 15-20 minutes until it boils.
-Put the finely chopped tomatoes and leave for another 5 minutes
-Put the borscht, the larch and the parsley and leave it until it starts to boil again.
It is not for a single portion so you can make a surprise for the whole family!
We can eat with a slice of wholemeal bread.
170 calories with 50 g chicken breast
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Dill food with chicken breast
Big valve, contradictory discussions and agitation everywhere as if someone wanted revenge. The target is the pandemic / epidemic, with the aggressor (?!) In the shadows, standing at the panda.
No more physical self-isolation (especially of older citizens) in the hope that we will not talk about such a thing. The precarious situation of the Romanian economy remains (which has escaped the roll of privatizations made for the sake of privatization, not for the benefit of the common man), why we will put on the table from domestic production and what will be the costs for the average citizen.
Whatever it is! We, the older ones, the same ones with the ones put in the corner in the last period of time (and I don't mean here only the emergency situation or the alert situation, the trend being general, even worldwide) have gone through periods of hardship a few times. We will manage this time as well, as this is the novel, he gathers when the hardship comes over him, he thinks, spies and invents. A word from the elders says that the Romanian takes what he needs out of the dry stone. Most of us would say that only politics (whatever it is) should not interfere too much where it does not boil.
Of our grandparents and parents! Food and dishes have a well-established place in Romanian gastronomy. Our elders had during the week, at lunch, a menu almost fixed & # 8211 type one, a soup or a soup and type two, a food. The steak was served only on Sundays, on name days and on religious holidays.
Until lunch was served, with everyone in the house sitting around the table, the older ones, a glass of brandy, were served a frugal appetizer & # 8211 cheese, smoked bacon, olives and onions, with warm black bread. We children also nibbled on something.
Something more special (like cake, savarine, cake, cake, etc.) was also served on Sundays and holidays. My mother was a culinary expert in sweets for the family and the whole nation.
What recipes do we prepare in my family? My family's recipe book is rich in vegetable-based dishes and dishes with mushrooms & # 8211 mushroom or bean dish & # 8211 bean meal, per minute or with green beans & # 8211 green bean dish to my taste.
Potatoes they can't be missing from our food recipes. We prepare potato food with meat & # 8211.
Beans Can't miss our food & # 8211 low bean meal, smoked pork shank with beans, bean stew with pork. neither green beans not missing from the family recipe & # 8211 fatty bean meal.
eggplant are used quite often in dishes prepared in my family & # 8211 eggplant food, eggplant food with turkey tartlets, eggplant food in Mediterranean style.
We do not avoid other vegetables in recipes such as pumpkins & # 8211 Pumpkin food or cauliflower & # 8211 cauliflower food like my mother-in-law or celery & # 8211 Celery dish with chicken breast.
We also use less promoted vegetables & # 8211 okra & # 8211 turkey breast food, turkey food as I do or lentil & # 8211 lentil food.
Ingredients needed in the recipe: a baked chicken breast, 2-3 bundles of green dill, 1 bunch of green parsley, dried onions, green onions and garlic, tomatoes, tomato juice, baked capsicum pepper, coarse salt, poultry lard / rapeseed oil, pepper boabe.
Ingredients previously prepared and kept in the freezer.
The capsicum was prepared in the fall when I baked the peppers and eggplant for the mushroom zacusca. I put the roasted capsicum and separately, in plastic bags, in the freezer, to use it for some more special dishes, but also to prepare breads of roasted bell peppers.
Some culinary secret! Using roasted peppers, instead of fresh peppers, the flavor of the dish will be special.
Most of the time I buy large chicken (1.5-2 Kg) whole, to prepare it in the oven or on the toaster. Usually the whole chicken is not consumed at once and we put pieces (most of the time the whole breast or half of the breast remains) in plastic bags in the freezer.
When time presses us, we use the ready-baked poultry breast (chicken, chicken, turkey) in a vegetable dish. Thus, lunch or dinner are provided in a timely manner.
- baked chicken breast,
- baked capsicum,
- green dill,
- Tomato juice.
Put 2-3 tablespoons of bird lard in a saucepan and melt as the pan heats up.
In the melted lard, sauté the sliced dried onion, slices of frozen capsicum pepper, onion and green garlic cut to 1.0-2.0 cm in length.
Mix the ingredients well using a wooden spoon. Cover the pan with the lid for simmering vegetables.
The chef's secret! Do not add water. The water resulting from thawing the capsicum, at the temperature in the pan, is enough to stifle the vegetables. Mix the ingredients several times using a wooden spoon.
Vegetables are stewed when the onion is soft.
Preparation of dill sauce.
Three quarters of the green dill is finely chopped using a sharp knife.
Finely chopped green dill is added to the pan over the stewed vegetables.
Mix the ingredients with a wooden spoon and cook together until the dill is soft.
It's time to season with coarse salt and freshly ground peppercorns. The ingredients are homogenized using a wooden spoon.
There is a secret well kept by chefs! In order not to harden during the preparation and to become woody, dill is added to the preparation before adding the tomatoes / tomato juice.
- Saute dried onions, garlic and green onions, peppers cooked in poultry lard.
- Prepare green dill sauce.
- Preparation of tomato sauce and green dill.
- In the sauce of tomatoes and green dill add slices of baked chicken breast.
- Serve prepared on flat plates, preheated, with hot polenta and cucumbers in vinegar.
Preparation of tomato sauce and green dill.
When the green dill has softened, forming a little sauce, add the finely chopped tomatoes and a little tomato juice to the pan.
It is not mandatory. More pretentious housewives can peel tomatoes.
The preparation is boiled at the right heat, stirring periodically with a wooden spoon until a consistent mass of tomato sauce and green dill is formed.
Incorporation of baked chicken breast in tomato sauce and green dill.
When a consistent mass of tomato and dill sauce has been formed, add the baked chicken breast, frozen and sliced into 1.5-2.0 cm wide pieces in the pan.
Why add baked chicken breast, frozen, in tomato and dill sauce? Adding the frozen meat on three quarters, thawing is done gradually in the tomato and dill sauce which is hot, even boiling. By doing so, the taste of the dish will be special, keeping the flavor from baking the chicken.
Serving the dish.
The preparation is served hot, on flat plates, preheated so that the sauce does not settle on the plate.
Sprinkle a little finely chopped dill and green parsley on the final preparation.
How do we preheat the plates? The spread plates are kept in the hot oven of the stove, with the fire off, for 5-10 minutes before serving the hot dish.
The preparation is served with hot polenta or hot bread (according to the preferences of the diners) and cucumbers in vinegar.
A cold beer goes great.
Good appetite, you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world. The respectable housewives will note the little secret related to keeping in the freezer some parts of chicken / chicken / turkey, ready prepared. Storage in the freezer, ready prepared, also applies to pork when preparing a meatball / muscle / a larger piece of shoulder or leg. In other words, why not take advantage of the end of baking, if you still overheated the stove oven? It catches well especially in summer on those unbearable heats when the waters flow from you and only through the kitchen, circling the stove, it doesn't burn you to stay.
About boiling meat and the theory of throwing the first water & # 8221
And on the internet there are aberrant recipes by which the authors (who are not professional cooks) urge the public to boil the meat and then throw the soup and wash the pot (.) And continue the recipe with clear water. See, ladies, meat would have & # 8222toxins and impurities & # 8221 and they are removed by this process. Dear ones, but how do you grill? Do you burn them too? Grilled chicken leg and breast do not have & # 8222impurities and toxins & # 8221? Some say they scald the meat to get the "blood" out of it. which is & # 8222toxic & # 8221, obviously. But sangerete isn't it toxic? With minced meat for meatballs or sMALL how do you proceed Do you burn her too?
Put your hand up and get informed, ask your family doctor and you will find out that the foam formed by boiling meat is nothing but coagulated proteins. If it was something really & # 8222transitive & # 8221, such as fish caught in the Yellow Sea of China (which is impregnated with heavy metals due to the discharge of unfiltered industrial waters), then be sure not to get rid of them by boiling! Colleagues bloggers, stop spreading such nonsense because you are fooling the world and making fun of yourself!
Foaming soups and broths is done strictly for aesthetic reasons & # 8211 indeed the foam is unpleasant but not toxic! I have also heard this imbecility regarding the foaming of jams: the sugar is dirty and contains impurities. But don't you use it for cakes? So how do you get the impurities out of it? The jam foams because it looks better!
All these theories are issued and propagated by people without logical thinking, ill-informed and in great need. It presents this nonsense as a virtue of the housewife, as a sign of cleanliness and hygiene. Bullshit. The clean housewife is the one who washes her hands after using the toilet, takes a shower every day and keeps her kitchen, dishes and cooking utensils clean. The housewife interested in food hygiene has a thermometer in the refrigerator and knows that the temperature must be between 2-4 C, respectively at least -18 C in the freezer. The housewife interested in family health does not use imitation whipped cream (called vegetable), delicate or vegan food bases, chemical essences for cakes (which also make them taste bad) or commercial cake sheets (full of chemicals). If we keep talking about & # 8222 food safety & # 8221.
The world has no idea that the rules of public nutrition (restaurants, canteens) completely prohibit washing chicken meat due to the risk of spreading salmonella. This bacterium is destroyed at temperatures above 70 C, so by boiling at 100 C we definitely get rid of it. That's why you don't eat raw chicken or & # 8222medium & # 8221. No restaurant in this world throws the juice in which the meat is boiled. Our grandmothers did not make such blunders either.
Conclusion: soups and broths are frothed, without throwing water on the meat. That water is called SOUP! You can read more useful food hygiene tips here.
Chicken Breast Salad Soup
Unwrap and wash the lettuce leaves under running water. Break them or cut them into suitable pieces.
Lightly brown the sliced chicken breast in hot oil. Remove the pieces of meat and fry the finely chopped onion in the remaining oil until soft. At the end, add the cleaned and pressed garlic.
Separately, heat the carrot and parsley root in a little oil, clean and cut into thin slices, until soft.
Put the onions and vegetables in a larger bowl. Quench with 2.5-5 l of water, add the lightly browned chicken, a little salt and simmer covered, over low heat, until the meat is done. 5 minutes before it is ready, add the rice and lettuce.
Meanwhile, prepare the lychee by mixing the yolks with the yogurt.
Before being added to the finished soup, dilute the mixture with hot soup, adding little by little, gradually and homogenizing each time, until the temperatures of the two (liezon and soup) are as close as possible.
Pour the diluted link in the soup bowl, in a thin thread and stirring constantly.
Quickly add salt, pepper, lemon juice to taste, add greens and simmer until the soup starts to boil. Set it aside.