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Dry white bean borsch with smoked pork broth

Dry white bean borsch with smoked pork broth


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The beans are picked the day before, washed and soaked in cold water. The next day, throw away the water in which the beans were soaked, add more water and put the pot on high heat. When the water starts to color and decrease, strain the beans, add more hot water and continue boiling.

The smoked brine is washed, coarsely sliced ​​and boiled with 3 liters of water over medium heat. When foam forms, it is collected and discarded.

Peel the roots, wash, cut (or grate on a large grater) and bring to a boil with 2 liters of water. When foam forms, it is collected and discarded.

Peel an onion and garlic, wash, chop and lightly fry in enough oil over low heat until soft.

Wash the peppers, clean the seeds and stalks, cut them into small pieces and then fry them with onions and garlic.

Wash the tomatoes, cut into cubes and add to the pan in the pan with the onion and garlic, until the liquid is reduced and all the vegetables are soft.

Choose the parsley leaves, wash, dry and finely chop.

When the smoked brisket is boiled, strain it, cut it into smaller pieces, and add the juice to the pot with the roots.

When the beans are almost cooked, strain them and add them to the pot with the roots, along with the pieces of smoked pork brine.

After two or three boils, add the hardened vegetables to the pot, and after another 3-4 minutes add the borscht.

Let the pot boil for another 4-5 minutes, season with: salt, pepper and thyme, then sprinkle with chopped parsley, put the lid on and turn off the heat on the stove.

After 10-15 minutes of "rest", the borscht can be served with hot peppers, fresh, or pickled in vinegar and onion.

1

If you forgot to soak the beans the day before, after you have chosen and washed it, add 3 liters of boiling water, put the lid on the pot and leave it soaked for a while. for 3 hours. After this time, strain the water (which will color) and boil the beans, changing the water twice (necessarily hot), after which you will add it to the pot with the roots. Next, follow the recipe ...

2

When boiling the beans, after soaking them in boiling water, use only hot water. Cold water could harden it, which no one wants.

3

Strain the juice in which he boiled the smoked brisket and add it to the pot in which the roots were boiled.

4

Add the borscht towards the end of cooking and leave the pot on the fire for another 4-5 minutes.

5

Add the chopped parsley at the end, after you have taken the pot off the heat.

6

Serve the borscht after "resting" for 10-15 minutes, with onions, or with hot peppers, fresh, or pickled in vinegar.


List of foods and calories per 100 g

Hazelnuts 682
Peanut 584
Seedless apricots 304
Pistachio 650
Chestnuts 400
Dates with seeds 326
Pumpkin (seeds) 572
Sunflower (seeds) 420
Rosehips (with seeds) 270
Olives 664
Dried apples 302
Dried pears 300
Walnuts (in shell) 654
Peaches (pitted) 304
Plums (with seeds) 306
Figs 267
Raisins 307

# 4 Danna

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  • Interests: literature, fishing, animals - especially dogs

# 5 Danna

  • Gender: Female
  • Location: Bucharest
  • Interests: literature, fishing, animals - especially dogs

Arpacas 348
Biscuits 337
Horns, buns 269
Wheat flour 357
Rye flour 353
Corn flour 351
Oatmeal 382
Wheat 348
Gray 354
Mălai 362
Rice 351
Husked rice 355
White wheat bread 282
Graham bread 256
Intermediate wheat bread 255
Black wheat bread 245
Rye bread 239
Ordinary pasta 360
Pasta with egg 366
Corn 362

# 6 Danna

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  • Interests: literature, fishing, animals - especially dogs

# 7 Danna

  • Gender: Female
  • Location: Bucharest
  • Interests: literature, fishing, animals - especially dogs

# 8 Danna

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  • Interests: literature, fishing, animals - especially dogs

# 9 Danna

  • Gender: Female
  • Location: Bucharest
  • Interests: literature, fishing, animals - especially dogs

# 10 Danna

  • Gender: Female
  • Location: Bucharest
  • Interests: literature, fishing, animals - especially dogs

Sheep and cattle tallow 927
Margarine 786
Sunflower oil 929
Soybean oil 928
Butter 806
Melted butter 903
Goose lard 923
Lard 928

# 11 Danna

  • Gender: Female
  • Location: Bucharest
  • Interests: literature, fishing, animals - especially dogs

Bere blonda 47
His black 47
Pepsi 40
Rom 312
250uicã 250
Average wine 53
Whiskey 400
Sugar-free coffee 0
Sugar-free tea 0
Liquor 330

# 12 Danna

  • Gender: Female
  • Location: Bucharest
  • Interests: literature, fishing, animals - especially dogs

# 13 Danna

  • Gender: Female
  • Location: Bucharest
  • Interests: literature, fishing, animals - especially dogs

Starch 340
Chocolate candies 574
Fondant candies 420
427 cheese (200g serving)
Milk caramels 398
Milk chocolate 603
Chocolate with vanilla 570
Household chocolate 536
Cherry compote 65
Apple compote 73
Apricot compote 60
Plum compote 65
Cherry compote 65
Grape compote 80
Quince compote 70
Pear compote 85
Peach compote 70
Drops 405
Sweetness 328
Lightning with vanilla cream 300 (a lightning of 140g)
Apricot jam 302
Strawberry jam 304
Gem gutui 308
Peach gem 308
Gem plum 300
Gem visine 399
Raspberry jam 304
Glucose 319
Halva from the sunflower 546
Sesame seeds 554
Jelly 314
Lactose 407
Plum magic 245
Extra jam 292
Martipan 495
Bee honey 340
Apricot nectar 73
Nuga 575
Quince pellet 300
Cottage cheese pie 260
Praline 450
Rahat 398
Fruit salad 150
Savarina with whipped cream 300 (approx. 120g)
Fruit syrup (sour cherry, raspberry) 288
Album foam with fruit 244 (one egg)
Zahar 410

# 14 Elenitza-Cta

Or shut up or day something better than silence & # 33

# 15 Danna

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I was going to post it, but in the meantime I got to work. The impetus was finally given to me by Gabitza.


In the pressure cooker

Speaking of pressure, I'm intervening with an update to let you know that I posted on Chinese about blog advertising :). I am convinced that almost all of you will understand correctly what I wrote there.

My mother did not use the pressure cooker. In fact, out of the whole family, it was only used by my father's mother (that's how I remember, the nations would turn a deaf ear to me if I'm wrong). I don't know why, maybe because of fear, maybe because it involves a minimum of extra attention compared to normal pots, maybe because we are afraid of the word & # 8222pressure & # 8221, which, the poor man, is not guilty of anything. I remembered that I had a pot like this in the closet and, inspired by the story of Emil's collagen, I set about making a pressure-based lunch. I bought three pieces of brine and some vegetables. I got a soup and a second course from the same pot. Of course, because I put a lot of water in the pot, many of the properties of vegetables and meat were transferred to the soup, which probably became more nutritious than type two (for steamed vegetables, a little closer to their natural state, put in pot very little water, possibly a vegetable stand).

For flavor I used coriander, peppercorns, a little cinnamon and a little salt.

Vegetables: carrot, parsley, celery, cherry tomatoes, onions, garlic. I washed them and cut them into large pieces. I put them in the pot, along with the meat and spices.

I put water in the pot. About half the volume. It is important that the pot is not full, the vegetables are on the surface and can cover the valves through which the steam comes out, which can lead to an exaggerated increase in pressure.

I kept the pot on the fire for 35-40 minutes since it started to steam through the valve. Enough for the meat to be well cooked. If I wanted steamed vegetables, half the time would have been enough, maybe even a quarter of an hour. Before opening the lid, I put the pot in the sink and let cold water flow over it, which led to a decrease in the pressure inside. To make sure I'm not in danger, I raised the damper that opens the valve. The pressure balanced and I was able to open the pot safely.

I got a concentrated soup, firm but cooked vegetables and very tender meat.

From the soup, soy sauce, oyster sauce, rice noodles, green onions, parsley and a mushroom cut into thin slices, I made dish one, an Asian-style soup.

Brine and boiled vegetables became the second course, to which I added grated horseradish and balsamic vinegar.

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43 Comments

ehe, in our pressure cooker we boil the ciolanele for beans and potato soup, but lately more rostélyos, as with soups we are not very friends anymore :)

God, you remind me of what my poor mother used to do with a beef broth! It's just that she used to make a sauce for cooked meat in the second place. Yes, the money was small and had to be well calculated!

As usual, I want it too! It's April 1st and if my memory serves me right, did you say that you will go to Timisoara sometime during the month? If it happens, please throw the mace, I wish we were there too.

I use the pressure cooker at least once a week. I have one just like yours. And almost every time I make 2 dishes in one. It's more economical in terms of money and time. Plus I often use country chicken that boils very quickly and gives an excellent taste to soups / broths. Then I put the meat and a few tablespoons of juice (2 pilaf, green beans, peas, etc.).
I don't know what I would do without this pot :) I wanted to write on the blog about its efficiency and how to save precious time with 2 in 1 cooking, but I didn't have time.
Oh, and congratulations on what you're doing! I haven't commented until now, but I've been following you for a long time, I've been in your blogroll for a long time and I like the passion with which you write and cook. A good day!

I'm a big fan of pressure cookers and I have absolutely no problem using it as often as possible!

There are pros and cons to this way of cooking. I know people who prepare all kinds of food in this pot. I use it exactly as you use it. In using it, it is important to follow the manufacturer's instructions.
Some things about the miracle pot can also be found here: http://www.bucatarul.ro/Articole-Culinare/7/Oala-sub-presiune.html

xxl, I know. I would like to know the pros and cons :).
eleny, tell us :)
Grandma, thank you.
dush, I still miss a zama :)
nicoleta, as now.))
Carmen, I hope to get there. I announce in advance.

We call it kukta and I think I have exactly the same pot as you. I bought it last year and I highly recommend it. if you knew how hungry you made me :))) used properly is a reliable help, not to mention that cabbage in kukta comes out sweet!

I just got a fixed pot like yours because I have to cook for it. Dad, so I got to work.
When I was a child, my grandfather improvised a pot & # 8222wonderful & # 8221 for a dish that he called strudel (but which was something other than the strudel we know).
He made a very thin sheet of coca (he turned it on his hands until it was almost like a cigarette sheet), lightly salted, which he gathered and cut into pieces about 10 cm long, which he then put in a pot with a few cut potatoes. as for the oven, smoked ciolan, salt, pepper and other spices (possibly a little hot pepper). He covered them with a little water, put a perfect lid on the pot and sealed the lid with the shell. By the time the crust dried, the inside was ready. You don't want to know what & # 8230 & # 8230 was like!

Adi, I was reading here on the blog that you don't post because you don't have a reason. forgive me for daring & # 8230. but better fasting than need & # 8230.) / Forgive me for daring! Let's try to feed the soul more not only the body

and I use the pressure cooker for turkey, beef, country chicken & # 8230 why boil something for 2-3 hours when I can finish the job in an hour?

The food looks good and I am convinced it was delicious
YOU'RE WELCOME!:-)

when you cook in a pressure cooker, especially soups, it is good to wait for the soup to boil so that it foams or to boil the meat very little in another bowl and then to put it in this pot, so that the soup comes out very clearly.

Eva, Lavinia, you are nice with foaming. Apart from aesthetic reasons, foaming is useless, in fact it is bad, foam is not an agglomeration of toxins but a concentrate of meat or vegetables :). Boiled fat is bad, including oil.

Adi, what about the foam that needs to be taken during boiling? Aren't those & # 8221toxins & # 8221 coming back into the soup? Do you think it's ok? In the first phase, I bring the meat + water to the boiling point (without the lid), then I throw the water + those residues (foam) then I put the water back and put the lid of the pot under pressure. I feel more at peace like that.
I rediscovered the pot (I hadn't used it for about 5-6 years) when I realized how much time I'm wasting next to a country chicken / beans / beef, waiting for it to boil, or how much gas I'm consuming by doubling the cooking time.
All the best!

I have two kukta pots, 6 and 8 liters, about 25 years old are ok and now, I change their garnishes from time to time they are heavy, Hungarian and very reliable I use them for soups, meatballs or boiled corn no they never let me down as if I were going to get another one, tell me where yours is made? I hope it's not Turkish, that I don't trust their goods and where did you get it?

Sys, I don't know where the pot came from, I got it.

I have an old pressure cooker, 6 liters, made of aluminum that we can no longer use because the RUBBER SEAL has cracked.
Who and where found such a thing, please send me one for a fee.
The gasket is made of vulcanized rubber, shaped like the letter & # 8222V & # 8221 rounded in section, and enters a slot on the outside of the oval-shaped pot lid.
I live in Bucharest. Thank you very much

the older pots were made of aluminum (toxic), better invested in a new one (about 90 lei) made of steel :-)

Toxins and hormones in the meat are not eliminated by boiling, the foam is a small part so the big thing is not solved & # 8211 either eat or do not eat meat.

the soup comes out clear even if you simply strain it at the end

No more tips, have a nice day!

PS & # 8211 sorry Adi I stuck my tail :-)

It's great to have such a pot in the kitchen, it's very helpful. I started using kukta (that's what we call it) recently, but Mommy has been using it for years. Both pots are old, not like your model. Mommy makes all kinds of dishes in kukta, not only soup, but also steak, paprika, hardened vegetables and pilaf. He gets a super pilaf made in kukta.

Adi, you made a & # 8222pot au feu & # 8221 here :))

Not only do you give me precious time for my many culinary questions, but you also guess my thoughts. 
For a long time I wanted to write about this subject (pressure) because I promised to brag when I first cooked in the pot & # 8222wonder & # 8221 for which I asked your advice some time ago.
I had the same ambiguity as other girls who posted here, about the foam to be taken… I read the reference you made to Emil's article… Collagen convinced me and I decided: I went and I bought my miracle pot from Metro… An investment as much as 1/3 of my teacher's salary, but it was worth all the money. And of course, I made the safteua with beef soup. The result was not as Emil said… either because of the meat-which was, according to the label, for the soup or because, an hour after cooking the meat, I stopped the process, depressurized the pot and added the vegetables… I did this because , reading the instructions, I found out that vegetables needed a much shorter cooking time. It is certain that the final result was not spectacular, in the sense that the beef did not melt in the mouth at all, it was as thick and fair as a beef prepared improperly. But what amazed me was the taste of vegetables and soup in general, which was very different from that of a soup boiled in a classic pot! The vegetables really tasted good, it was not lost… through the pot…
I want to add that I had a pot similar to yours for about 10 years, but I used it only once (without that “scary” lid) to make a plum jam… that I kind of have. smoked, of course,….
Well now, since I have the new pot, I've gained confidence and how soon I'll put them both to work.
After the beef chip, I made beans (according to your recipe) that came out super (even without ciolan).
And so I became addicted to the pressure cooker and I use it especially for soups and broths, weekly.

I received the Christmas gift pot: D
since then, almost weekly, I try various recipes: from the traditional beans with ciolan to beef soup, pork soup with minced beef with tomato sauce (which is absolutely insane)
Personally, I consider it one of the best inventions in the field of kitchen utensils.

The method you use for to suddenly cool the pot in the sink, it is not dangerous & # 8211 I know, the sudden difference in temperature, etc. ?!

Howdy! I read posts from people worried about the impossibility of foaming and its result, namely the soup disorder. if boiled in a pressure cooker, the juice will not be disturbed (even if it has not been foamed). I have a set, bought from Cora, with two pots of 5 and 7L, and 2 lids, one for pressure and one made of glass, both fit on pots, the diameter being the same. and I was pleasantly surprised to find that the lids fit on the pot I had bought 2 years ago, also from cora, and which has 9L, which my good friend forced and implicitly broke a piece of plastic from the lid. so I have a great set of 5.7 and 9L. For those who want to buy, they are produced in Italy, very very good quality (I also saw models like yours, but they are superior in quality), thick and better caps, from my point of view. The box is white, with green patterns, and is called & # 8222conature & # 8221.

Let me tell you & # 8222 my kind two & # 8221 from the same broth from the pressure cooker (meaning cuckoo, as it is also called in our country in Baia Mare).
So: the brush boiled according to the previous method is simply removed, next to it we prepare mashed potatoes and my favorite part for me the quince sauce & # 8230 Bestial good.

Speaking of collagen: there are two important types of collagen in the kitchen: I (beef or other mammals) and V (fish, seafood: squid, octopus, etc.). Type I begins to denature at 66C, and V at 35C. In its distorted form, collagen is similar to rubber, both in texture and in chemical structure. At temperatures above 75-80C, hydrolysis and coagulation of denatured collagen occurs (it turns into gelatin, which gives the meat fragility and juiciness) & # 8211 reaction occurs over time. However, the heat treatment is not the only one that can produce coagulation & # 8211 it can also be obtained by chemical or enzymatic treatment, or on the kitchen tongue, by marinating. Acids (vinegar, lemon juice, etc.) cause the hydrolysis of collagen & # 8211 chemical treatment. Enzymatic treatment is also a chemical reaction, but determined by certain enzymes in the marinade (eg soy sauce, ginger, papaya, etc.). One important thing: collagen levels are not uniform in animals & # 8211 it is higher in the lower parts (eg beef pulp vs. beef muscle). Pieces with low collagen content will look dry if they are heat treated for a long time, and due to the denaturation of other proteins (actin) they will be even less tasty & # 8230


Nov 8 2010

Thyme garden

I put it in almost any kind of borscht - especially poultry, potatoes, beans, etc. and above the sarmales, when boiling. Then, it is indispensable in small and some baked steaks. It can be used for breads, cabbage food, beans, baked fish, vinegar flavoring. & # 160
Thyme is also a medicinal plant, for:
- indigestion, gastritis - powder or drink infusion after a meal
- flatulence - soothes abdominal pain, promotes the elimination of gas from the intestines- & # 160curation for 2 weeks, with infusion
-gastrointestinal atony - 1-2 cups of cold maceration.
- bloating, dyspepsia - infusion

- biliary dyskinesia - stimulates the secretion of salivary glands and bile-healing secretion with thyme powder, a quarter of an hour before main meals
- Stomach cramps, contractions and abdominal pain - Drink a small cup of hot thyme infusion with small sips. & # 160
* amenorrhea, frigidity - take, for two months, alcoholic extract of thyme - 4 teaspoons a day. Garden thyme triggers the menstrual cycle, it is a medium intensity aphrodisiac.

Acute and chronic bronchitis, whooping cough - as an emergency remedy, a few hot infusion sips are administered, with bronchodilating, expectorant and rapid calming effects. For a long-term treatment, the powder is recommended, from which a teaspoon shaved is taken three times a day - 4 weeks. Hot baths are made with thyme infusion, which have immunity-strengthening effects.

Asthma, pneumonia, recurrent respiratory infections - volatile oil is administered, 2 drops 3 times a day, in cures of 10-20 days. It is a formidable antibiotic and bronchodilator. Administered in the same way, it is an extraordinary adjuvant in the treatment of tuberculosis.

Fermentation and putrefaction colitis - take a teaspoon of thyme powder four times a day. The treatment lasts between 10 and 21 days, and can be resumed as many times as needed.

Kidney and urinary tract infections - thyme can be competed in this category of diseases with the strongest antibiotics. Use volatile oil, & # 1602-3 drops, in honey, three times a day. For the treatment of chronic kidney diseases, the alcoholic extract of thyme culture is used, four times a day, one teaspoon diluted in half a glass of water, in cures of 60-90 days. This extract destroys microorganisms that affect the kidneys and bladder and stimulates kidney activity.

Intestinal worms, Giardia lamblia infections - an unbeatable combination in treating this category of disease is that of thyme and wormwood. The powder of the two plants is mixed in equal parts and then placed in a jar that closes tightly. One teaspoon of this mixture is administered on an empty stomach four times a day. The treatment is done for three weeks, and if necessary, it can be resumed after a 10-12 day break.
External: - & # 160

adjuvant in the treatment of facial blemishes
- * whooping cough - infusion
* cold and fever - hot baths in which the infusion was poured

* Wounds, wounds - washings with concentrated infusion (3 teaspoons to a cup of water) of thyme. It has mild anti-infective and healing effects.
* Neuralgia - hot compresses with concentrated infusion are applied to the affected areas.

Poor peripheral circulation - hot baths are made with thyme infusion (5 liters in a tub of water). These weekly baths strongly activate circulation, increase body heat and strengthen the immune system.

Rheumatism - put hot poultices with thyme on the affected area. It has calming and analgesic effects.

treats and beautifies oily skin.
* Muscle cramps (local) - make local baths with the warmest infusion of thyme garden, 15-20 minutes. & # 160

Not recommended in gastric ulcer. Irritable bowel syndrome, gastric ulcer and hyperacid gastritis, dyspepsia and hypopepsia, because it inhibits pancreatic insufficiency enzymatic activity.

overdosed, & # 160da extremely strong side effects: seizures, vomiting, severe abdominal pain, delirium.


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