Dried bean soup with smoked ciolan

Dried bean soup with smoked ciolan

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We soak the beans the night before in cold water. The next day we wash the beans and put it in a pressure cooker (cooked) together with the smoked stew to boil (about 30-40 minutes). Turn off the heat and let it sit for about 20 minutes, then gradually open the pot carefully and remove the stalk. We keep the water.

Separately we prepare the vegetables: we clean them, wash them and cut them into cubes.

In a pot, put the leeks with the leeks and cook with olive oil, then add the bell peppers and carrots. Stir and let the sludge cook nicely, add the diced sausage and then pour hot water over-just enough to cover- fill the rest with bean water.

Let the vegetables boil well and towards the end we add the diced potatoes.

Let it simmer for another 10 minutes on low heat and add to the soup and the beans already very thick. Meanwhile, we deboned the meat on the bone, cut it into suitable pieces and put it in the pot.

At the end, season with salt, white pepper, freshly crushed garlic, a little chilli in vinegar and pickled vinegar. And in order for the thicker juice to come out (I took into account my husband's preference) I mixed with the blender a few beans left with the juice in which it boiled and I poured it into the soup. I avoid making fried notches, but if you prefer rantas, make rantas with paprika, to give it a little color.

Let it boil and then turn off.

Serve with hot peppers from the jar.

Posted by Postolache Violeta on December 09, 2014 in advertorial smoked ciolan contest beans with ciolan pork recipes | Comments: 11

1 smoked ciolan about 1.3 kg
2 l bere
1 teaspoon cloves
1 teaspoon ienibahar
1 tablespoon paprika
ground pepper
1 preserve 800 gr red beans in sauce
1 teaspoon Delicate vegetables
1 leek
2 teaspoons brown sugar
100 gr red sauce

Method of preparation:

We choose a ciolan with more meat.

You can use Delikat Vegetables, Delikat Chicken, Delikat Bors Magic Original, Delikat Bors Magic Vegetables, Delikat Bors Magic Greens, Delikat Bors Magic Cream, regardless of weight you will know the promotional envelopes after the birthday belt!

Registered recipes:

1 CRETU VERONICA - Chicken tinsel

1/2 chicken breast
3-4 upper legs of chicken
1 onion
1 carrot
1 tablespoon Delicate chicken flavor
4-5 cloves of garlic
1 cup of wine
1 cup of tomato juice
1 tablespoon tomato paste
1 teaspoon sugar

Heat the oil and fry the pieces of meat over high heat, then remove them.
In the remaining fat we will fry the chopped onion not very finely and the carrot cut into slices. Leave the vegetables for 3-4 minutes until they soften.
Add the meat over the hardened vegetables again, add the tomato juice, tomato paste, sugar, delicacy, wine, thyme, pepper, put the lid on and let it boil. When the meat is cooked, add the finely chopped garlic and let it boil for a few minutes. Add chopped parsley.
Ostropel can be served with mashed potatoes or polenta.
I preferred polenta and some pickles.

2. LEGRAND ANDREA - Mashed potatoes with pork neck

400 grams of pork neck
2 onions

the water

Peel an onion and finely chop it, put it in a little oil and then put the meat cut into small pieces and sauté it well with the onion. it is boiled and the water has dropped, add the pepper or a little chili and take it off the heat. Put the potatoes to boil in salted water. After they have boiled, put butter and a little milk on them.

3. AMALIA SASARMAN - Beans with ciolan served in bread:

500 g colored beans dried berries
500 g smoked ciolan
2 carrots
2 onions
salt to taste
dried thyme
250 ml homemade broth
a few green larch leaves
2 tablespoons Knorr Delikat Vegetables
Method of preparation:

- the beans are cleaned of impurities and put overnight in cold water to swell
- the ciolan is boiled in cold salt water
- the beans are boiled in cold water (after draining it of water in which it stayed overnight)
- boil for approx. 1 hour
- Meanwhile, clean the onion and carrot, cut them into small pieces and fry them in a little oil
- add the boiled and deboned ciolan
- add to the pot with boiled beans, and leave together approx. Boil for 30 minutes to combine the flavors
- add the chopped broth and larch, add Knorr and bring to a boil, turn off the heat and cover with a lid.

You serve it in breadcrumbs. I cut a lid, dug out the core and filled the "bowls" thus formed with bean soup. Serve with red onion / hot pepper / sour cream, as you like.

4. VALENTINA PIELARU - Chicken soup with homemade noodles

Ingredients for chicken soup:

- pieces of chicken, less chest
- 1 red bell pepper
- 1 green bell pepper
- 2 carrots
- 2 onions
- 1 parsnip
- 1 tablespoon Delicate vegetables
- 5 tablespoons tomatoes and vegetables (homemade)
- Delikat borscht (according to everyone's taste)
- 1 egg for dressing soup
- larch
- Parsley

Ingredients for homemade noodles:
- 1ou
- 1 cup of flour
- 1 pinch of salt

A country hen is slaughtered, the pieces of meat are portioned, washed with cold water and boiled in water with a pinch of salt in a soup pot.
When it starts to boil, froth with a whisk, gently gathering all the foam formed and let it boil for about an hour (the country chicken is harder to boil), until the meat softens slightly.
Meanwhile, finely chop the onion, carrot, peel the parsnips, wash and then cut into small cubes, as well as the bell pepper and add to the soup.
Let it boil well for another 30 minutes, over low heat then add the tomatoes and vegetables, season with salt, add the borscht and match to everyone's taste and let it boil for a few more minutes.

Put a cup of flour in a deep plate and then make a hole in it and put a broken egg and a pinch of salt.
Mix the egg with the flour with a fork, then knead with your hand, a thick crust. Cover the work table with a flour powder, then spread it out on a thin sheet.
Allow to dry slightly on one side, then turn the sheet on the other side. The sheet is twisted on a rolling pin, then cut lengthwise with a knife, and the resulting sheets are rolled and then with a knife we ​​cut the thin noodles that are spread with our fingertips, shake off the excess flour and put on a sheet of paper.
The noodles are added to the soup at the very end, when the meat and vegetables are well cooked.
Bring to the boil for a few more minutes, then turn off the heat and sprinkle the finely chopped parsley on top.
Drizzle the egg, break it into a plate and froth it with a fork, then pour it into the soup.
The soup is served hot with a hot pepper and homemade steamed bread.
Good appetite!

5. MONICA HOROIU - Oven in the oven on a bed of vegetables

4 pieces over (about 1.5 kg),
Beet ,
salt, pepper, oil.

Fry the pieces for a few minutes, on all sides.

Meanwhile, clean the vegetables and cut them into cubes, slices, chopsticks, as you like.

In the tray prepared for the oven, place a few sprigs of thyme, then the vegetables. Season with salt and pepper to taste.

Place the fish pieces on the vegetable bed.

Add a little oil, water and 100 ml of white wine, cover and bake for about 45 minutes.

When ready, place on a plate and serve.

6. CRETU ANAMARIA - Chicken meatballs with mushroom sauce

500 gr minced chicken
2 eggs
1 onion
3-4 cloves of garlic
1 tablespoon Delicate vegetables
1 larger potato
2-3 tablespoons breadcrumbs
parsley and green dill
frying oil

1 canned mushrooms
1 tablespoon butter
2 tablespoons flour
200 gr sour cream
100 ml of milk
1 tablespoon Delicate vegetables
2 cloves of garlic
2-3 strands of green dill

First prepare the meatballs. Mix the meat with the grated potato and onion on a fine grater, crushed garlic, chopped greens, salt and pepper. Add eggs and breadcrumbs (2-3 tablespoons) to absorb the juice left by the potato and onion.
Fry the meatballs in hot oil.
For the sauce, put the butter in the pan and add the flour after it has heated up. Stir quickly so that it does not become lumpy. Slow down and add the milk, stirring just as vigorously until the mixture is homogeneous. Add the drained mushrooms, finely chopped garlic. and sour cream. Season with delicacy and pepper to taste. Boil for a few minutes on low heat, stirring constantly. Finally add finely chopped dill.

7. IANCU LUBITA - Goose bags

goose meat for borscht,
1 onion,
1 carrot,
1 parsley root,
1 celery stalk,
3 potatoes,
1lingura Delikat,
1ardei iute,
3 tablespoons pepper paste,
1 cup tomato juice,
1l of borscht, noodles,

Washed meat, put it in the pot with water and 1 tablespoon of salt, on the fire with a lid after the black and ugly foam came to the surface, throw the water, wash the meat and the pot then put it back to boil in cold water with Delikat and when it starts to boil, add the cleaned, washed, finely chopped or grated vegetables and the quartered potatoes after everything is boiled. they are cooked, I add the larch, the beaten egg, I match the taste and I stop the fire. This is my way of preparing bird borscht (in general)

8. FEDELES LILIANA - Duck with red cabbage

Duck with red cabbage - a tasty dish. This delicacy can also be served for a festive family meal. It's worth the effort!
The duck with cabbage has conquered me since childhood. Cooked with sweet or sour cabbage when it arrived on our table was a reason to celebrate. It is an easy recipe to prepare, with natural ingredients, rich in vitamins and good fats.
I reinterpreted this recipe using the abundance of spices to give a new taste, completely different, even if the basic ingredients are almost the same.

2 duck legs
3 cloves of finely chopped garlic
1 teaspoon of honey
juice from 1/2 orange
1 red cabbage
2 red onions
2 sour apples
3 tablespoons duck fat
2 tablespoons balsamic vinegar
1 tablespoon caster sugar
& # 189 teaspoon pepper
& # 189 teaspoon cinnamon
& # 189 teaspoon ground cloves
300 ml red wine
300 ml vegetable soup (or water)
magic powder Delikat Vegetables, from the heart and to taste
2 bay leaves

Season the two duck legs with salt, freshly ground pepper and rub them well with crushed garlic. In a small tray, lined with aluminum foil, place the two duck legs and cover with foil. Bake for 1 hour and 30 minutes.
5 minutes before it is ready, take the foil on top, grease the duck legs with a little bee honey, mixed with the juice of half an orange. Leave for another 2-3 minutes in the oven to brown nicely.
While the thighs are cooking, we take care of the cabbage.
In a suitable pan melt 3 tablespoons of duck fat. Add the julienned onion to the pan over the fat and heat it. Add a pinch of salt. When the onion has softened well, add a spoonful of sugar. Stir until the sugar dissolves and begins to caramelize. Add the cabbage, stirring lightly and when it starts to leave, add the balsamic vinegar, red wine and spices and a teaspoon of Delikat magic vegetable powder.
Boil for about 30-35 minutes on the right heat. Check from time to time and add more vegetable soup or hot water. We clean two sour apples. We slice them with a robot or cut them with a knife into thin slices. Add the apples over the cabbage and keep the pan on the fire for 10-15 minutes.
Serve the duck legs with red cabbage garnish.
Good appetite!

9. TONCEAN SIDONIA - Chicken legs for Christmas

4 chicken legs
chili pepper cayenne
garlic flakes
Delicate top
sweet smoked paprika
200 ml white wine

100 g salted cheese
1 red onion
dried hot peppers
lemon juice oil

700 g potatoes
80 g butter
2 cloves garlic
3-4 strands of green parsley
1 teaspoon Delicate bread

For the beginning, we debone the upper part of the thighs, with a well-sharpened knife. After we cut the meat near the bone, we twist it until it hits the wrist and we extract the bone.
Do the same with all the thighs.
In a bowl we put the ingredients with which we will make a paste and we will grease the thighs inside and outside: chili pepper cayenne, salt, garlic flakes, oregano, thyme, chicken delicacy, sweet smoked paprika (I really like what color wonderful food). We mix them all with 3-4 tablespoons of oil.
In the middle of the leg we put a spoonful of the filling that we make from the cheese cut into small cubes, we do the same with the red onion, and we grind the hot pepper with the mortar.
After we have filled the thighs, we catch them with toothpicks so that the filling does not come out of them.
Add the wine to the bowl.
We clean the potatoes, wash them and cut them into accordion-like slices (not down).
From butter, grated garlic, chopped green parsley and Delikat we make a paste that we can keep in foil, cold in the fridge (if it remains).
With this paste we grease the potatoes and put them in a bowl that we will put in the oven.
The oven is preheated to 180 degrees in advance. Bake the bowl with the thighs and potatoes for an hour, an hour and a half, depending on whether they are chicken legs or not.
Also check the meat and potatoes, if the fork enters them easily.
Serve the thighs with baked potatoes and a lettuce or pickles.

10. CALINESCU GABRIELA - Chicken breast roll with carrot and pea puree

I tried to reinterpret the puree, avoiding the banality of the potato, I used Romanian ingredients and I tried to make a presentation as modern as possible to a dish as simple as possible and here is what came out:

I prepared the roll from a boneless chicken breast. I cut it in such a way that it looks like an unfolded sheet. I covered the meat with plastic wrap and "beat" it lightly with a sledgehammer to take a uniform shape in thickness. I sprinkled Delikat Taste of Chicken, pepper and thyme. I carefully placed long strips of boiled carrots, roasted capsicum peppers and peas. I rolled the chicken breast and tied it with string. I sprinkled the roll with Delikat and thyme and greased it with oil. I put the roll in the preheated oven until it browned nicely.
I prepared the carrot puree from 5 carrots, 2 small potatoes, delicate and 20 g butter. The cleaned carrots were boiled in water with delicacy, and in 20 minutes I added the potatoes and left them to boil for about 15 minutes. I mashed the cooked vegetables with the blender, adding butter and delicately to taste. Consistency is provided by adding soup in which the vegetables were boiled. I strained the puree through the sieve before serving.
I prepared the pea puree by putting 2 tablespoons of oil in a hot pan. In oil I hardened 1 small onion cut into small pieces. After 1-2 minutes I added frozen peas and 50 ml of hot water. I cooked everything on the right heat for about 15 minutes. I matched salt and pepper. I passed the peas with the blender and strained it before serving.

11. MIHAELA SCUTARU VANDA - Rabbit with baked vegetables

- a rabbit
- 250 ml red or red wine
- 500 ml vegetable soup (I made soup with 2 tablespoons Delikat vegetables)
- 3-4 bay leaves
- a clove of garlic
- 1 teaspoon ground rosemary (works even better if you have fresh)
- salt to taste
- freshly ground pepper mixture (red, black, green)
- a few green peppercorns
- 2 red onions (go white too)
- 3 carrots
- 1 red bell pepper
- 2 tomatoes
- 50 ml of oil

The rabbit is cut into pieces and put in water with 3 tablespoons of vinegar. The vinegar helps to soften the meat. It lasts about 30 minutes. It is then washed under a stream of cold water. Cut the onion into slices, the carrot into rounds, the peppers into strips and the tomatoes into rounds. cut the carrots into rounds. Arrange the meat on top of them. Then put the garlic, wine, bay leaves, mixed pepper (red, black, green), salt to taste, a few green peppercorns and vegetable soup. I made the soup. with the help of 2 teaspoons of Delikat with vegetables. I put the lid on (in the absence of the lid put an aluminum foil) and put it in the preheated oven at 175 degrees for 40 minutes. After 40 minutes take the lid add the tomatoes and bell peppers and leave for another 15-20 minutes (without the lid). It is a very tender and very tasty steak.

12. DOBRICA CARMEN-ANA - Chicken with garlic sauce

4 whole chicken legs
8-10 cloves of crushed garlic
1 small hot red pepper
3-4 tablespoons oil
200 ml water
a tablespoon of vinegar
1/2 teaspoon dried thyme
200 ml white wine
ground pepper to taste
Delicate "Top Taste"

We cut the chicken legs in half, we sprinkle them with ground pepper and Delikat "Chicken Taste", we cut the hot pepper into thin strips.
In a bowl mix the vinegar, white wine, dried thyme, crushed garlic and chopped hot pepper, taste Delikat "Chicken Taste".
Put the chicken pieces in the bowl, in the marinated sauce and keep cold for about an hour.
After this time, drain the meat, and in a pan (shallow) heat the oil.
Immediately place the thighs in the pan and brown them on all sides.
After the thighs have browned, add water over them, cover them with a lid and let them boil for about 20 minutes.
Separately, marinate the chicken legs in 2-3 boils and add it over the meat in the pan.
If necessary, add Delikat "Chicken Taste" and ground pepper.
Serve immediately, ideally with polenta!
Good appetite !

13. GABOR MARIA - Chicken soup with rice and cabbage juice

-a chicken
-a celery stalk, parsley
- a liter of cabbage juice
-an egg

Put the chicken to boil. It foams. Put the vegetables, spices and broth. The rice is washed beforehand and then put in the soup. Remove the celery and parsley stalks, heat the cabbage juice separately and put it in the soup (pay attention to the act, it's salty - always taste it). Beat the egg well, add a little hot juice to thin and put in the soup. Good appetite

14. MOLNAR CECILIA - Chicken schnitzel with mashed potatoes

Ingredient: 300g chicken breast
500g potatoes
Delicate condiment
2 eggs
White flour
frying oil
Preparation: Slice the chicken breast with Delikat Vegetables spice, peel the potatoes and put them to boil. The chicken breast is passed through flour and beaten eggs, fried in hot oil. The boiled potatoes are crushed for puree with a little milk or butter, seasoned with salt to taste. Serve with pickles. Enjoy!

15. MIHAELA CERCEL - Beets stuffed with nuts

Ingredients for the stuffed beets:

5 small and round red beets
Delicate bags
1 onion
2 tablespoons oil
300 gr ground nuts
ground black pepper

Wash the beets well and clean them. Put the beets with enough water to cover them when boiling.
When the beets are half cooked, add the borscht over the beets and boil until soft. Remove the beets, let them cool a little, cut them on top and cover with a teaspoon carefully remove the middle, keeping edges of 0.5 cm. Finely chop the onion and put it in hot oil. Add a little salt and leave it to soften. When it is ready, turn off the heat, add the ground walnuts and ground pepper and mix well. We fill the beets with this mixture, then we put the lids on them (we make sure we have a little mixture of onion and walnuts left). to the beets. Pour the sauce into a tray, place the beets and put the tray in the oven for 20-30 minutes. Serve the beets hot or cold.

16. ARDELEAN CLAUDIA - Paprika with peas

800 g peas
300 g pork chop
2 carrots
2 large onions
5 garlic cloves
leek (10 thin rounds)
5 ling. tomato juice
2 ling. sweet chili sauce
2 - 3 ling. oil
1 ling. Delicate Vegetables
salt pepper
* for dumplings:
1 or
* for thickening:
2 ling. starch
150 ml of milk

1. Put the oil on the fire, add the meat and leave it to change color, then add the onion, garlic, leek in turn, as well as change color and become translucent.
2. Add the chili sauce, tomato juice, Delikat and salt, pepper.
3. Pour the peas over the above mixture and then the carrots and enough water to cover them
4. Boil all over low heat. While the ingredients are boiling, add more water if necessary.
5. Meanwhile, prepare the dumplings. Beat 1 egg with a pinch of salt and gradually add the flour until it becomes a thick paste, a soft dough so that it does not flow.
6. When the rest of the ingredients are cooked, add a little more water, and when it starts to boil again, cut a small piece of dough with a teaspoon, which is put in the soup resulting from boiling the ingredients and leave for 3 minutes. .
7. When the dumplings are cooked, mix the milk with the starch and pour gradually, stirring constantly. Sprinkle the parsley on top and bring to the boil.

17. NECULA NICOLETA - Sarmalute

3 large onions, two carrots, a potato, 300 g rice, 300 g mushrooms, 2-3 tablespoons delicate, 100 ml oil, 100 g broth, 3 tablespoons semolina, a teaspoon of ground thyme and a sour cabbage.

Preparation: We prepare the cabbage leaves and keep them in water while we prepare the composition. We clean and wash the vegetables, chop the onions and mushrooms, and put the carrots and potatoes on a small grater. In a pan, fry the onion in oil, then add the broth. In a bowl, mix all the ingredients, remove the cabbage leaves from the water and form the appropriate sarmale. We boil them in tuci, on low heat for an hour and a half.
Nicoleta Necula, I hope to win because I will grow up tomorrow. :)

18. MACIUCA FELICIA - Bulz ardelenesc

500 ml water, Delikat Legume, 200-250 g malai, cheese, ribs, smoked sausages, 100 g canned mushrooms, 1/2 leek, sour cream

Bring the water to a boil with a little Delikat Vegetables. Add the malai in the rain, mix well to remove the lumps and let it boil over low heat, stirring occasionally. When it is ready, pour it into a tray moistened with cold water. .
Cut the ribs and cut them into cubes. Put 1 tablespoon of oil in a pan and add the ribs. When it is brown, add half the finely chopped leeks, sliced ​​sausages, chopped mushrooms and a little Delicate vegetables to taste. Keep the mixture on low heat until the liquid evaporates and browns slightly.
Grease your hands with oil, break pieces of polenta the size of an apple, flatten them and put 1-2 tablespoons of filling in the center, sprinkling a little grated cheese. Bake for 15-20 minutes until lightly crusted. Serve hot with polenta.
The proportion of ribs and sausage varies according to everyone's taste

19. GIURGIU MARIA - Beans with sausages

500 g dried beans, 2 onions, 2 tablespoons pepper paste, 1 cup red juice, 1 tablespoon red pasta, Delkat Vegetables, 200 g spicy sausages

The beans are left to soak from evening to morning, then boil by changing 2 waters.
Finely chop the onion and fry in a little oil. Add pepper paste, tomato paste and tomato juice. Cover and simmer until it becomes a sauce.
Drain the beans - keeping a little liquid - and add the beans, possibly a little liquid from the boil. The sausages are sliced ​​and added as well. Match the taste by adding Delikat Legume. Keep it on the fire for about 10-15 minutes, stirring periodically.

20. MIREA JENI - Potato soup

4-5 potatoes, 1 parsnip, a parsley root, a more rotten onion, 1 bell pepper, a celery, peppercorns, salt and the delicious Delikat, as if you don't put it in food, the food doesn't taste :), green larch, sour vegetable

I boiled the water in a pot until I cleaned the vegetables and washed them, I cut them nicely, neither too big nor too small, and I "threw" them in the pot with water, I let them boil well. , well over low heat,, and when I saw that they were cooked I heated the oil pan and fried a broth and put it over the vegetables in the pot, I seasoned it with salt and pepper, Delicate and larch and I sour it with greenness, a goodness

21. LIDIA SIMION - Carp stuffed with baked vegetables

1 pc. crap (1.5kg)
2 large onions
4 suitable carrots
1 bell pepper
250 g canned cherry tomatoes
green dill
ground pepper
3 potatoes
3 tablespoons oil
3 tablespoons Delikat Bors Magic with vegetables

Clean the carp of scales and intestines, wash it and dry it well with absorbent towels. Sprinkle salt and pepper inside the fish to taste, and let it cool for about 20 minutes, to season. Meanwhile, peel the vegetables, wash them and cut them according to your preferences. I cut the slices of potatoes, carrots and one onion (for the garnish), and I chopped the other onion and pepper for soup.
Saute onions and peppers in hot oil, add the cherry tomatoes from the can and keep them on the fire until soft, add salt, pepper, paprika and freshly chopped dill. Fill the belly of the fish with the vegetable mixture, tie it with kitchen twine so that it does not fall apart during cooking and place it in a pan greased with oil. Next to the stuffed carp, place the sliced ​​potatoes, carrots and onions in the tray. Put a few more canned cherry tomatoes in place. Separately, boil 500 ml of water, and when it boils, add 3 tablespoons of Delikat Bors Magic with vegetables. Leave it on the fire for another 5 minutes, then add the borscht thus made in the tray with the stuffed carp.
Put the tray in the oven for about 45-50 minutes. If you want the fish to penetrate more, you can leave it for an extra 10-15 minutes. After it is ready, take it out and portion it. Good appetite !

22. ELENA ANGHELUTA - Turkey soup

3 turkey wings
1 large onion
2 carrots
1 pc. celery
1 buc.radacina pastarnac
1 pc. pepper
whole tomatoes from sun food
green parsley, thyme and larch
delicate with vegetables
homemade noodles from an egg and as much flour as it contains
3-4 liters of water

We will talk a little about washing the turkey wings and cutting them in half. We will boil them with water and a little salt, in the meantime we will clean the vegetables and wash them. We will froth the meat whenever it is needed. When the meat is slightly boiled we will put finely chopped onions, we will cut all the vegetables into cubes and we will add them one by one, the tomatoes will also be cut into cubes and we will add together with the juice from the box, we will add a little delicacy, pepper and we will put some greens and thyme near the end we will put the noodles and leave the borsch on medium heat we taste to see what we need and with 5 minutes to stop the soup we add the greens and put the lid. Delicious

23. VITOMIREANU DOINA - Cabbage with chicken breast

-a sour cabbage
-a leek
-a country chicken breast
-delicate condiments

Cut the leeks and cook in a little oil.
Cut the cabbage into thin thin strips, put it in a pot with a little water.
I boiled the chicken breast (being from the country and being hard) well before with peppercorns.
When it is ready, cut it into strips and put it in the cabbage.
Season with delicacy and broth.
Serve with many hot peppers :))))

24. ADELINA GEORGIANA DOUBLES - Chicken breast sausages

3 pieces chicken breast
2 onions
a cup of rice
2 sauerkraut
a smoked sausage from home
a few slices of smoked bacon
delicate spices
a hot pepper

Chop the onion and combine with the rice and minced meat. Add the spices. Finely chop the cabbage with the hot pepper and put it in the pan, putting a little smoked bacon from place to place. Cover the cabbage rolls with cabbage and cook for about 50 minutes. A delight:)

25. CALISTRU IRINA - Low beans with homemade sausage

For beans:
500 g beans
1 large onion
1 carrot
2-3 tablespoons oil
1 teaspoon Delicate vegetables
150 ml tomato juice
dried thyme
green parsley

For sausage
1 kg of pork meat
300 g beef
250 g of bacon
4-5 cloves of garlic
1 teaspoon grated paprika
ground pepper
trade mate

The beans are left in the water overnight. The next day it is boiled and the water is changed 2-3 times, taking care to add warm water over it every time.
In a bowl, heat the oil, add the finely chopped onion and carrot, leave for a few seconds and then simmer with a few tablespoons of water. Leave it on the fire for about 5 minutes, add the tomato juice, the delicacy and the dried thyme and mix. After a few minutes, add the beans and complete with the juice in which it boiled. Let it simmer for about 30-45 minutes and at the end add the finely chopped green parsley.
It is a tasty food for the fasting period, but those who do not fast can combine it with homemade sausage and serve it with pickles and a glass of brandy.
For the homemade sausage I used beef, pork and bacon that I chopped, I mixed them with grated garlic, I added a teaspoon of paprika, a teaspoon of thyme and I tasted salt and pepper.
The mats are kept in a little warm water with vinegar before being used.
Mix this composition very well and put it in turn in the mincer to which I put the sausage accessory and the drained water mats.
After the sausages are ready, they are left to rest and drain for a day, then they can be grilled, fried in oil or in the oven.
For the sausage beans, I chose to fry them on the grill and then sprinkled them with a little beer and put them in the oven for another 20 minutes.
A goodness came out.

26. POPESCU EMILIAN - Pea food with chicken legs

500 gr chicken legs
800 & # 8211 900 gr frozen peas
1 large onion
1 large carrot
1 tablespoon Delicate vegetables
1 can of tomatoes of 400 gr
3 tablespoons grated flour
little dill
salt pepper

I cut the thighs into 2-3 pieces. I put them in a little oil, and left them on medium heat to simmer, with a lid, for about 30 minutes, stirring from time to time. When the meat is completely done, I took it out of the pot.
Instead I added chopped onion and grated carrot, a little salt and pepper and left to fry until the vegetables softened well. I added peas, a tablespoon of Delikat vegetables and enough water to cover it. I put the lid on and let the peas boil well over low heat.
I added the canned tomatoes crushed with a fork and pepper and left everything to boil with the lid on for 10 minutes.
In a bowl I put flour with a little water, I rubbed like mayonnaise, always stirring, until I got a white sauce that is added to pea food.
I put the meat in the food and the chopped dill.
I put out the fire, put the lid on the pot and let it sit for 10 minutes to combine the flavors.

27. ANTICI GABRIELA - Smoked ribs with beans

500 g beans
2 onions
2 carrots
Bay leaves
2 tablespoons tomato paste
dried parsley
1 tablespoon paprika
1 tablespoon of sour cream
500 g smoked pork ribs
100 ml oil
130 ml wine
1 cup water

We put the beans in the water in the evening. Boil in cold water and change the water 2-3 times. When we change the last time, let it simmer until the beans boil well.
Meanwhile, fry the onion and carrot in a little oil. Add the paprika, tomato paste, delicate spoon, beans and enough water to cover. Then add the bay leaves, salt and pepper to taste.

Let it boil for a few minutes, then add the parsley and turn off the heat.

Wash the ribs and season it with the garlic (cleaned and ground), salt and pepper to taste. Place them nicely in a pan, add the oil, wine and water. Cover with a lid and simmer. Let it boil until all the wine is reduced. and water but in the meantime we turn them on both sides.

Place beans in a plate and add 2-3 pieces of ribs and good appetite in the middle.

28 KMI KARMENCITA - Turkey sausages

1 kg boneless turkey breast
200 grams of fat in turkey goose
1 head of sour cabbage spread in sheets
100 g of rice
200 gr onion
100 g oil
1 tablespoon Delicate vegetables
a little ground pepper
150 - 200 gr bulion
a few peppercorns
cateva fire de cimbru
smantana (pentru servire)

Carnea si gusa se taie bucati. Se toaca la masina de tocat.
Ceapa se curata, se spala, se taie bucati mari si se trece prin masina de tocat.
Se spala orezul si se pune cu apa la oparit. Se scurge apoi orezul si se clateste cu apa rece pane se raceste.
Se adauga orezul amestecului de carne si ceapa. Se adauga sare, piper negru proaspat macinat si lingura de legumele delikat. Mix the whole composition well.
Se indeparteaza nervura frunzelor de varza. Daca frunzele de varza sunt mari, se taie in 2 parti, in lungul nervurii, de o parte si de alta a acesteia.
Se pune cu o lingurita putina carne pe fiecare frunza de varza pregatita si se impaturesc sarmalutele.
Se toaca putina varza si se pune la baza unei oale cu putina grasime de la curcan si cateva linguri din bulion.
Sarmalutele se aseaza in oala, aranjate unele langa altele. Intre ele se pun cateva fire de cimbru si boabe de piper si putin bulion. La suprafata sarmalelor se pune de asemenea un strat de varza tocata.
Se fierb sarmalutele la flacara mica si cand sunt aproape gata se poate adauga optional putina apa, un strat de rosii feliate la suprafata si se introduce vasul in cuptor pentru gratinare.
Se servesc cu smantana, ardei iute si mamaliguta.

29. CRISTINA IULIANA PANA - Tort de cartofi

Cartofi roșii de Tg Secuiesc cca. 1000 g,
Brânză dulce 500 g,
Smântână grăsime 3% 200 ml,
Delikat de legume 2 linguri,
Ouă 4 bucăți,
Pesmet auriu 3 linguri,
Cașcaval 100 g,
Ceapă chives.

Cartofii se fierb în coajă cu apă asezonată cu Delikat de legume. Apoi se curăță de coajă și se taie felii.
Între timp se amestecă ouăle cu smântâna, brânza dulce, ceapa chives tocată mărunt, pesmetul și cașcavalul ras. Într-o tavă de tort se așează feliile de cartofi, apoi se toarnă amestecul de brânzeturi peste feliile de cartofi, se scutură vasul, ca lichidul să intre bine, printre feliile de cartofi. Apoi se dă la copt, în cuptorul preîncins cca. 30 de minute la 200 grade.
După ce s-a rumenit, tortul nostru se scoate și se servește cald sau rece, ca atare sau alături de salată de sezon. Spor și poftă bună!

30. TOKACS ANCA - Ciorba de pui cu orez

o ceapa medie,3 morcovi,1 pastarnac,4 buc piept de pui dezosat,2 cartofi mai mici,sare ,delikat si bors dupa gust,50 gr orez,150-200 ml smantana si 2 galbenusuri.

Ceapa taiata marunt,impreuna cu morcovii,pastarnacul si cartofii taiati cubulete,le-am calit la foc mic cu putin ulei.Apoi am adaugat apa si le-am lasat putin la fiert.Intre timp am taiat cubulete pieptul de pui,punandu-l in ciorba.Fiind vorba de legume taiate cubulete mici di carne fara grasimi,timpul de gatit este unul destul de scurt. Cand totul a fost fiert am adaugat orezul.La sfarsit am facut maiaua cu smantana si galbenusuri,adaugand cu polonicul ciorba pentru a le aduce la aceasi temperatura,evitand astfel "branzirea"smantanii!Eu adaug sare,delikat si bors mereu la sfarsit.Cam asta e..o reteta foarte simpla,dar foarte gustoasa.Sarbatori fericite!

31. DANTE FLORI - Ciorba de gaina

1 spate de gaina,
2 carrots
1 parsley root
1telina radacina
1 lingura Delikat Gaina
50 g of rice
100 ml.smantana
1 or

Se portioneaza spatele de gaina si se pune la fiert cand este aproape gata se adauga legumele taiate marunt , Delikat Gaina
si orezul si se lasa la fiert pana cand este gata si se ia de pe foc.
separat se amesteca smantana cu un galbenus de ou si se amesteca bine in ciorba.

32. MARIA IONEL - Chec aperitiv

- 6 oua
- 150 g faina alba
- 1 lingurita Delikat cu legume
- 4 linguri cu ulei
- 180 g cascaval ras
- 100 g ardei gras rosu taiat cubulete
- 200 g masline
- 150 g muschi file afumat (sau orice salam)
- 1,1/2 lingurita praf de copt

Ouale se bat ( se mixeaza ) impreuna cu o lingurita de Delikat cu legume pana compozitia se ingroasa.Se adauga apoi putin cate putin faina care a fost amestecata in prealabil cu praful de copt si se mixeaza la turatie mica.Se pune apoi uleiul si se amesteca in continuare.Urmeaza sa incorporam in compozitie masline taiate felii mici,cascavalul ras,ardeiul rosu taiat in cubulete mici iar la final muschiul file taiat marunt.Se amesteca cu o lopatica sau cu o lingura de lemn.Compozitia se rastoarna intr-o tava de chec unsa cu ulei si tapetata cu faina.Se introduce in cuptorul incalzit in prealabil,la 180 de grade si se coace timp de 40-45 de minute.Se face proba cu scobitoarea pentru a vedea daca aluatul este copt,se scoate din cuptor daca este gata si se rastoarna pe un fund de lemn,Se acopera cu un prosop.Se taie in felii dupa ce s-a racit.Checul se serveste rece,ca si aperitiv.

33. MADALINA MARIN - Rulada de porc cu ciuperci

1 kg carne de porc (bucata intreaga)
1 prapor de porc
8 ciuperci champignons
2 eggs
1 legatura mica de marar
2 cloves of garlic
1 small onion
2 felii de paine
1 lingura de faina
1 carrot
delikat de gaina
smoked pepper

Carnea se taie astfel incat sa obtinem o foaie. Partile mai groase pot fi intinse cu ciocanul de carne.
Pe masa unsa cu ulei se intinde praporul, apoi se aseaza foaia de carne condimentata pe toate partile cu delikat,piper si boia afumata .
Ciupercile se toaca, la fel si ceapa si usturoiul, iar morcovul se da pe razatoarea cu ochiuri mici. Se amesteca toate acestea cu painea inmuiata in apa sau lapte si scursa bine. Se adauga ouale batute, mararul tocat, faina, piper si delikat. Se amesteca bine compozitia si se intinde pe foaia de carne.
Se ruleaza strans si se leaga cu ata.
Rulada se pune intr-un vas de cuptor cu ulei si apa.
Se da la foc potrivit pentru cca.75-90 de minute, intorcandu-se de cateva ori si completand cu apa cand e nevoie ca sa se patrunda bine.
Se poate servi si calda si rece cu muraturi si garnitura la alegere.
Good appetite!

34. VILCELEANU RODICA - Ciorba de vacuta

500 g carne vitel fara os, 2 cepe, 1 ardei, 1 morcov, 1 bucata de telina, 1 pastarnac mic, 2-3 cartofi, 1 cana rosii cuburi, 1 lingura orez, bors, Delikat Legume

Carnea de vitel se curata de eventualele pielite, se taie bucati potrivite si se fierbe in 2 l de apa la foc mic.Cand carnea este patrunsa se adauga ceapa tocata, ardeiul, morcovul si telina rase. Se continua fierberea la foc mic pentru inca 30 minute.
Cartofii se taie cuburi si se adauga impreuna cu orezul peste restul ingredientelor.Dupa 20 minute se adauga rosiile, Delikatul de Legume si sarea.
Borsul se da in clocot si se adauga la final.

35. TROFIN MIHAELA PETRONELA - Pui umplut cu budinca dulce de taitei

1 pui(aproximativ 1,5 kg),1 plic Delikat gaina ,sare,piper,usturoi,un pahar bere5-6 catei de usturoi,300 g taitei,1 l lapte,4 oua,2 linguri pesmet,100 g zahar.

Pregatim carnea cu o seara inainte de a o baga la cuptor.Il spalam bine,il ungem cu putin ulei,barbeque de pui,sare si piper.Il "masam" bine sa se uniformizeze condimentele,punem si berea,apoi il bagam intr-o punga pentru friptura..inchidem si lasam la rece pana a doua zi.Incingem cuptorul si pregatim budinca astfel:taiteii se fierb in lapte cu putina sare,doar pe jumatate.Ii strecuram si ii amestecam cu galbenusurile,zaharul,pesmetul si la urma albusurile batute spuma.Umplem puiul cu aceasta compozitie si il bagam la cuptor intr-un vas yena,acoperit,la foc potrivit pentru aproximativ o ora.Scoatem capacul,adaugam usturoiul pisat si mai lasam la cuptor pana se rumeneste frumos.Taiteii ramasi ii punem intr-un vas si ii dam la cuptor pentru 30-40 de minute si ii servim alaturi de pui cu muraturi.

36. NEGOITA MONICA - Pui cu lamaie

1 pui de cca.1-1,200 kg, Delikat Legume, cimbru, 2 lamai, piper, ulei masline

1.Puiul se spala bine atat in interior cat si in exterior.Se stoarce o lamaie si se amesteca cu 2-3 linguri ulei de masline. Se adauga o lingurita Delikat, sare, piper si cimbru
2.Cu amestecul de mai sus se ,,maseaza,, bine puiul atat in interior cat si in exterior. Se da la rece minim 1 ora.
3.Lamaia ramasa se taie in 4 si se umple puiul cu ea. Puiul astfel pregatit se aseaza intr-o tava, se adauga 1 ceasca de apa calda, 1 lingurita Delikat si se da la cuptor minim 1 ora.

37 ION GIURGIU SERBAN - Ciorba de pui

6-8 aripi de pui, 1 ceapa medie, 2 ardei rosii, 1 morcov mediu, cate o bucata de telina si pastarnac, 1 cana de suc de rosii, 2 cartofi, o mana de fidea fina, Delikat Legume,1 ou, bors

Aripile de pui se spala si se pun la fiert cu 2 litri de apa.Se urmareste momentul in care se formeaza spuma, adunanad-o cu grija.
Ceapa se toaca, morcovul, telina si pastarnacul se rad fin apoi se adauga impreuna cu ardeiul tocat peste pui. Se fierbe totul la foc mic pentru jumatate de ora, apoi se adauga cartofii taiati cuburi mici si sucul de rosii. Cand cartofii sunt gata se adauga pastele si Delikatul Legume.
Dupa cateva minute se adauga cca.500 ml bors si se da intr-un clocot.Se presara verdeata iar cand ciorba se racoreste putin se bate un ou.

38. CALINIC AURELIA - Piftie de curcan cu legume

2 kg aripi de curcan
2 heads of garlic
2 plicuri de gelatina granulate
1 punga legume ciorba (morcovi, telina, mazare, ardei gras)
2- 3 linguri Delikat Bors Magic ( pentru un gust acrisor) [Va garantez ca este delicios . ]

Se pune carnea de curcan la fiert. Se aduna spuma si se continua fierberea timp de 2-3 ore . In ultimele 15 minute de fierbere a carnii se adauga legumele si Delikat Bors Magic.
Cand carnea a fiert si se desprinde usor de pe os, se curata de oase si se aseaza in vase, intrepatrunsa cu legume.
In zeama se adauga usturoi pisat.
Dupa cateva minute, se adauga gelatina (inmuiata in prealabil in putina apa rece), amestecand continuu cu telul.
Se strecoara si se toarna peste carne.
Se da la rece pana se incheaga, apoi se poate servi cu hrean. Good appetite !

39. SIMION ELENA - Tocanita de praz cu mamaliguta si carne de pui

-o ceapa
-5 fire de praz
-del k"at
-doua pulpite de pui

Pentru mamaliga
-the water

Se caleste ceapa si prazul taiat marunt in ulei . Separat eu am fiert pulpitele si le-am taiat in doua. Cand s-a facut ceapa cu prazul am pus pulpitele si bulionul . Se condimenteaza dupa gust Se prepara mamaliguta ceva mai tare din malai, apa si sare. Se servesc impreuna . Good appetite!

40. CEAUS MARINELA - Spanac cu piept de pui

-300 g de spanac (eu am congelat din lada)
-50 gr de unt
-200 gr de piept de pui
-o ceapa de balta
-o ridiche, smantana pentru decor

Se caleste ceapa in ulei, se pune spanacul (se taie mai marunt daca se doreste ) , o jumatate de cana de apa si se lasa pana scade. Se condimenteaza. Se pune unul (dar spre sfarsit) . Separat carnea de pui se feliaza subtire si se face pe gratar (eu in facut-o in tigaie) , se sareaza usor , se pune peste spanac alaturi de ridichie si smantana.

41. IULIAN DITA - Supa de pui cu galusti si cu morcovi

-spate de pui
-3 morcovi
- o jumatate de radacina de telina
-o ceapa
-sos de tomate

galusti (gris, un ou, un varf de praf de copt, sare)

Se pune la fiert spatele de pui. Prima apa am aruncat-o . Se pune ceapa, radacina de telina si morcovii taiati rondele (am primit ordin sa-i fac floricele si inimoare dar. habar nu avem cum :))))). Se pune sosul de tomate. Se fac galustile , se opreste aragazul si se pun in supa. Se da drumul iar, la foc mic. si se lasa pana se umfla. Se condimenteaza si gata. )

42. DOBRETE ELENA - Naut cu piept de pui

- an onion
-o cutie de naut prefiarta
- un sfert de piep de pui
- inele de ceapa rosie pentru decor

Se caleste ceapa in ulei , se pune nautul si un pic de apa si se lasa cam 5 minute. Se condimenteaza dupa gust. Separat se prajeste piepul de pui . Se serveste cu naut si cu inele de ceapa rosie .

43. FURTUNA VALERIA - Ciorba taraneasca de porc cu legume

oase de porc
delikat legume
bors de putina

Oasele la fiert intr-o oala cu cu putina sare. In primele minute de fiert se spumeaza. Se lasa sa fiarba aproximativ 45 de minute.
Legumele curata, se spala si se taie cubulete
Se calesc legumele in putin ulei incins cateva minute iar la final adaugam delikatul delegume Apoi se adauga in oala peste carne si se lasa sa fiarba,Aaugam borsul si bulioniul.
Se condimenteaza dupa gust cu sare si piper. Cand este gata adaugam leusteanul si stingem focul.
Se serveste simpla sau cu smantana.

Tineti porcul si fasolea in apa timp de o zi, pentru a indeparta din sare si pentru ca fasolea sa se gateasca mai usor.

Fierbeti carnea in apa rece cu ceapa si usturoi pentru in jur de 1 ora jumatate. Indepartati ceapa si ustoroiul si gustati ciorbea ca sa verificati daca este necesara mai multe sare. Daca este prea sarata, aruncati din lichid si diluati cu niste apa.

Adaugati fasolea si alte legume si tineti la foc mic pana cand se fierb (in jur de 1 ora jumatate sua mai mult). Daca supa este foarte grasa, lasati-o sa se raceasca si indepartati grasimea care va iesi la suprafata. Preparati un sos din untura si faina, adaugati paprika si frisca. Stir. Adaugati la supa si aduceti din nou la fierbere. Cand serviti, tiati carnea in bucati, puneti cate o bucata in fiecare farfurie si varsati supa peste.


Fasolea cu ciolan este una dintre cele mai populare mancaruri de pe la noi, si pe buna dreptate. Este foarte gustoasa si satioasa, fasole uscata gasim din belsug tot timpul anului, iar ciolanul afumat, daca nu-l gasim si nu-l gasim, il inlocuim cu alte afumaturi.
A devenit deja o traditie ca de 1 Decembrie tot romanul sa manance macar o portie de fasole cu ciolan. Spun macar o portie deoarece, cand vine vorba de fasole cu ciolan, cu greu te poti limita la o singura farfurie :).

Eu am folosit un ciolan afumat din comert, prefiert. Daca folositi un ciolan afumat de casa, are nevoie cam de 2 ore ca sa fiarba iar fasolea ar trebui sa fiarba cam intr-o ora – o ora si jumatate. In aceasta situatie, aveti 2 variante: puteti fierbe mai intai ciolanul afumat pana se desprinde carnea de pe os apoi sa fierbeti si fasolea in apa in care a fiert ciolanul, ori puneti ciolanul la fiert si dupa vreo ora adaugati si fasolea oparita.
In ceea ce priveste fasolea, mie imi place fasolea cu bob mare. Indiferent de tipul de fasole ales, trebuie sa tineti fasolea la muiat in apa rece. Cat despre condimente, puteti asezona fasolea cu ciolan cu ce va place.

Ingrediente necesare pentru a prepara reteta fasole cu ciolan:

- 500-600gr fasole uscata
- 1.5kg ciolan afumat (cu os)
- 2 onions
- 3-4 linguri pasta de tomate (in functie de cat este de concentrata)
- 3 frunze de dafin
- 2 morcovi
- 1 bunch of parsley
- 1-2 linguri de ulei
- sare, piper, cimbru dupa gust

Mod de preparare reteta fasole cu ciolan:

Am lasat fasolea cu ciolan sa fiarba aproximativ o ora. Timpul de fierbere poate sa difere semnificativ in functie de tipul de fasole si cel mai bine este sa verificati fasolea.

Mie mi s-a mai intamplat sa tin fasolea pe foc mai mult de 2 ore si tot tare sa ramana :).

Am mai lasat sa fiarba in jur de 10 minute ca sa se intrepatrunda aromele. Dupa ce am oprit focul am adaugat si patrunjelul tocat.
Spor la gatit si pofta buna!
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Încearcă rețeta de supă de fasole cu ciolan afumat – un adevărat deliciu tradițional românesc

Supa de fasole cu ciolan afumat

Supa de fasole cu ciolan afumat este una dintre supele mele preferate, este un adevarat deliciu, mai ales daca la servire este acompaniata de o salata de ceapa.

Ingrediente supa de fasole cu ciolan afumat :

  • 400 g fasole boabe uscata
  • 4-5 morcovi ( depinde de marime )
  • 5 foi de dafin
  • 1 onion
  • 1 bucata de ciolan afumat

Ingrediente ingrosala:

2 linguri mari de faina
100 ml water
500 ml of milk
3 tablespoons sour cream

Mod de preparare :

Dupa ce-am spalat fasolea o punem la fiert impreuna cu morcovii taiati fasii mai mici.
Separat pumen ciolanul afumat la fiert ca sa iasa din fum si sare dupa ce o dat cateva clocote il pune impreuna cu fasolea si morcovii.
Cand fasolea este fiarta pe jumatate punem o ceapa intreaga si 5 frunze de dafin pe care le vom scoate cand va fi gata supa ( acestea se pun in supa doar pt gust) punem si condimentele sare, piper si putin delicat.
Cand ciolanul este fiert il scoatem afara si-l dezosam, il taiem fasii si-l punem inapoi in supa.
Facem ingrosala din putina apa ( se pune treptat ca sa nu faca cocoloase ) ,lapte si 3 linguri de smantana punem compozitia obtinuta peste supa dupa ce fasolea este fiarta si asteptam sa dea cateva clocote .

Ingrediente supa de fasole cu ciolan afumat Ciolan afumat la fiert Ciolan afumat semi fiert Morcovi taiati fasii Fasolea si morcovii la fiert Ciolan afumat fiert Ciolan afumat taiat fasii Ingrediente ingrosala Ingrosala Supa cu ingrosala Supa de fasole cu ciolan afumat

Fasole Cu Ciolan Reteta

Preparare fasole boabe cu ciolan afumat înmuierea boabelor de fasole uscată se aleg boabele de fasole de impurități bob cu bob se spală într o sită sub jet de apă rece apoi se pune la înmuiat într un bol cu apă rece care trebuie sa depășească cu 5 6 cm nivelul boabelor de fasole. 1 2 kg fasole boabe 1 buc ciolan afumat de cca 1 kg. Am vazut ca in ultimii ani de 1 decembrie cam asta se serveste publicului din toata tara.

Fasole Cu Ciolan Afumat

Mancare De Fasole Cu Ciolan Afumat Lalena Ro

Fasole Cu Ciolan Afumat Retete Culinare Cu Dana Valery

Fasole Cu Ciolan Afumat Reteta Nationala De 1 Decembrie Savori Urbane

Reteta Iahnie De Fasole Cu Ciolan Afumat

Ciolan Proaspat De Porc Inabusit In Bere Si Copt In Cuptor Cu Fasole Boabe

Fasole cu ciolan afumat.

Fasole cu ciolan reteta. Fasole bătută cu ceapă călit. Fasole cu ciolan afumat reteta nationala romaneasca de 1 decembrie. Dupa cum stiti noi nu consumam carne de porc asa ca am pus reteta undeva la pastrare gandindu ma ca nu am. Am vazut in piata fasole noua mare si frumoasa si mi a venit pofta de fasole cu ciolan afumat.

Fasolea cu ciolan sarmalele palinca țuica și vinul fiert fac parte deja din meniul nostru tradițional. Rezultatul a fost foarte bun si gustos desi eu nu sunt mancatoare de fasole aceasta. Am reteta de ciorba de fasole cu ciolan afumat de la mama mea si asa o pregatea si bunica mea. Poate pentru ca vara sunt mai multe optiuni si prefer sa pregatesc ciorbe usoare si de sezon.

Fasole cu ciolan afumat reteta. Mancare de fasole boabe uscata fiarta in zeama de la ciolanul afumat cu sos de rosii cu legume. Cum se face fasolea cu afumatura. Reteta de fasole cu carne afumata pas cu pas.

Iar daca tot il prepari citeste cum trebuie sa il faci incat sa iti iasa delicios si fara sa suporti consecinte neplacute a doua zi. Am luat fasolea ciolanul si cu ajutorul atotputernicului google gasisem o multime de variante de preparare. I haven't eaten string beans in years. Asa cum se face in ardeal de cand lumea si pamantul.

A devenit o moda. înmuierea trebuie sa dureze minim 3 4 ore ideal peste noapte. Ciorba de fasole boabe cu ciolan afumat costita sau carnati o fac mai ales iarna cand vine frigul. Această rețetă de fasole cu ciolan afumat îmi aduce aminte de copilărie pe vremea când tata punea de o fasole cum spunea el.

și era cea mai gustoasă fasole cu ciolan pe care o mâncam la acea vreme. Mai jos ți am pregătit 5 rețete de fasole cu ciolan sau alte tipuri de fasole pe care să le pregătești acasă. Fasole cu afumatura reteta culinara romaneasca. Dupa ea mai mancam clatite gogosi sau cirighele oricum la cata proteina are in ea nu ti mai trebuie altceva.

Ciorba de fasole cu ciolan afumat reteta ardeleneasca cu tarhon. Aceasta reteta am facut o cu ce aveam in casa respectand pasii de baza din ce vazusem pe alte site uri. Era atât de iscusit într ale bucătăriei încât stau și mă mir de unde unde moștenesc această pasiune. E o mancare consistenta care tine loc de supa si felul doi.

Cum se servește fasolea cu ciolan afumat în pâine

Pentru a servi fasolea în pâine, trebuie să pregătim pâinea. I se tăie capacul turtei din pâine, și se scobește miezul cu ajutorul unei linguri. Nu scobiți prea mult miez, pentru că dacă rupeți coaja lichidul va curge din farfuria făcută din pâine.

Dacă nu folosiți pâine de casă, ci pâine rotundă din comerț, după ce o scobiți puteți să o băgați 10-15 minute la cuptor pentru a se întări puțin.

Se pune ciorbă de fasole cu ciolan în pâine și se servește caldă, dacă se poate chiar fierbinte. Pâinea va absorbi o parte din lichid, așa că puteți aștepta 1 minut înainte de a duce fasolea la masă, astfel încât să aveți posibilitatea de a completa cu ciorbă cantitatea de lichid absorbită de pâine.

E drept că este o rețetă mai lungă și mai complicată, însă rezultatul merită.

Gatind cu Mira

Mod de praparare:
Put the beans in cold water the night before cooking, scald 2-3 times and drain the water, then boil together with the smoked shank in cold water, take the foam as many times as needed. Try the beans, take a few berries in a spoon and blow lightly towards it, if it is peeled, add the whole vegetables and let it boil until the meat on the skewer peels and the beans start to crumble. Remove the bone from the smoked ciolan and the boiled vegetables. Add the paprika and thyme and season with salt and pepper. Pisam legunele fierte si le turnam inapoi in oala amestecand ptr. not to form lumps. Serve with red onion salad or pickles.

Nu stiu cat va place voua fasolea dar eu nu concep sa treaca iarna si sa nu mancam de cateva ori fasole cu ciolan si muraturi. Vara este mai complicat de facut pentru ca fierbe mult si pe caldura asta nu imi vine a sta in bucatarie si a fierbe fasole cu ciolan :))
Asta ca sa nu mai vorbim de importanta fasolei ce consta in marea valoare alimentara a boabelor ei. Ele constituie un aliment bogat in proteine (25 – 28%) si vitamine foarte nutritive.
Fasolea este o leguma, dar contine si proteine valoroase, adesea asociate cu cele din carne., din aceasta cauza fasolea este considerata o alternativa la carne pentru vegetarieni sau pentru cei care vor sa limiteze aportul de produse de origine animala. Fasolea este un substitut sanatos si pentru inima.

Fasole cu ciolan afumat

Step 2. Cand incepe sa fiarba o strecurati, aruncati apa si puneti din nou la fiert folosind apa fierbinte pregatita intr-o oala separata. Repetati procesul de inca 2 ori.Dupa ultima strecurare puneti la fiert si ciolanul langa fasole. Puteti taia ciolanul in bucati mai mici daca nu incape intreg in oala. Adaugati foi de dafin si o ceapa taiata jumatati. Lasati 60 minute la fiert.

Step 3. Cand este gata scoateti ciolanul si taiati-l in bucati mici.Dati morcovul, pastarnacul si telina pe razatoarea mare. Taiati ceapa marunt.

Step 4. Puneti uleiul intr-o tigaie mare si adaugati legumele. Lasati cateva minute sa se inabuse.

Step 5. Adaugati carnea, fasolea boabe, bulionul si 3-4 polonice zeama din oala in care a fiert fasolea. Lasati 20-25 minute sa fiarba.

Step 6. Adaugati tarhonul, mararul tocat marunt, piper si sare daca este cazul. Amestecati si opriti focul. Fasolea cu ciolan afumat este gata.

Supa de fasole uscata cu ciolan afumat - Rețete

“Sărbatorește Ziua Naționala a României cu acest preparat tradițional delicios - preparatele din Măcelăria Ghiță îți vor oferi un plus de personalitate !”



  • un ciolan afumat de la Măcelăria Ghiță
  • 500 g fasole uscată
  • 2 morcovi mari
  • 4 cepe
  • un ardei gras
  • 2-3 linguri cu bulion
  • 1 parsnip
  • 3 bay leaves
  • sare, piper, cimbru
  • mărar sau pătrunjel (optional)

Vezi produsul recomandat

Method of preparation

1. Spălăm bine fasolea și o lăsăm în apă rece o ora, să se umfle. Daca nu avem timp, o fierbem direct și aruncăm apa de doua ori, pentru înlaturarea toxinelor.

2. In oala sub presiune punem la fiert, 40 minute, fasolea alături de un morcov ras, o ceapă tocată, sare si o foaie de dafin. Când oprim focul așteptăm să scadă presiunea în vas, deschidem capacul și luăm cu o spumieră cea mai mare parte din boabele de fasole fiartă, pe care le vom folosi la mâncărica noastră. Din restul de boabe si zeamă putem face o supă de fasole (mai ales daca mai fierbem în supa și câteva bucătele de ciolan afumat).

3. Separat, punem într-o oala puțin ulei în care călim 3 cepe și-un morcov, tocate sau date pe răzătoare. Când ceapa devine aurie adaugăm bucați de ciolan afumat, pe care le rumenim puțin, amestecând din când in când. Adăugăm 3-4 polonice de supă în care a fiert fasolea, 2-3 linguri cu bulion, apoi boabele scurse, foaia de dafin, piper, puțin cimbru, sare/delikat și lăsăm să mai fiarbaă până scade zeama. Această operațiune o putem executa în cuptor.

4. Oprim focul și presărăm adițional, mărăr sau pătrunjel tocate mărunt Servim caldă, cu ceva acru!

Video: Weiße Bohneneintopf (August 2022).