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Soups

Soups

Zucchini Borsh

This is used best after a night of heavy drinking

Ingredients:

* 5-6 pieces of squash (or zucchini)
* 1 litre Borsh
* 1 onion
* 1 egg
* 3-4 tomatoes
* 1 mug sour cream
* dill
* salt

Preparation:

Clean, cut and boil the zucchini. When boils add the cubes of onions, tomatoes, and the Borsh. Mix the sour cream with the egg and pour it over. Add chopped dill.

Serve hot.

(The Romanian name of the dish: Bors de bostanei)

Soup with semolina dumplings

Very light and tasty.

Ingredients:

* one chicken, salt, pepper
* soup vegetables (carrots, onions, celery knob etc)

Dumplings:

* 2 eggs,
* 1/2 teaspoon butter or lard,
* 5-6 tablespoons semolina
* salt

Preparation:

Romanian sour soup

Very filling and tasty.

Ingredients:

* 3-4 l water
* 8 large potatoes, cubed
* 1 cup green beans, cut
* 2 large carrots, sliced thin
* 8 tomatoes
* 1 head cabbage, cut into 2 cm chunks
* 3 onions, chopped finely
* 4 large dill pickles, chopped
* one can tomato paste (200 g)
* 4 green peppers, chopped
* 2 stalks celery, sliced thinly
* basil, oregano, and thyme to taste

Preparation:

Romanian Cabbage soup with bacon

This sour soup is a dish in itself.

Ingredients:

* 300 gr sliced bacon (smoked is better)
* 2 sliced onions
* 2 hulled and-chopped green bell peppers
* 1 medium cabbage, cut into slices
* salt and pepper
* several sprigs of dill and savory, chopped
* 2 egg yolks
* heavy cream (sweet or sour)
* 1 spoon vinegar

Preparation:

Romanian Borsh

How to actually prepare the sourish liquid called Borsh and a mix of tasty meat.

To obtain natural Borsh: mix 1/2 kg maize flour, 1 loaf black bread (rye), 1 kg wheat husk, 1 spoon yeast. First place in a liter of luke warm water the yeast, maize flour and a mug of husk. The next day add the remaining husk, the rye bread and 5 l of water. Cover and leave for 3 days.

Rabbit sour cream

Very tasty and filling.

Prepare like any other sour soup. Cut the rabbit meat into small cubes along with various vegetables: tomatoes, onions, potatoes, bell peppers, salt, and pepper.

Add some water and put the meat plus the veggies to boil. Season to taste and boil until meat is soft.

Separately beat in a bowl 3 egg yolks with quarter cup sour cream. Pour the soup over the sour cream and yolk and mix constantly. Sprinkle fresh chopped dill and tarragon. Cover for a few minutes and serve hot. It is a delicious meal and needs no second dishes.

Omelet soup

Well done, could be a killer.

Ingredients:

* Beef or poultry soup (chicken or beef, boiled with carrots, onions, celery knob, parsley roots, salt, pepper, etc).
* Omelet: 4 eggs, 1 tablespoon sour cream, 1 tablespoon milk, 1 teaspoon butter, salt

Preparation:

Nettles soup

A springtime soup full of good thingies.

Ingredients:

* 0.5 kg nettles
* 1 garlic clove
* 200 ml yoghurt
* 1 litre Borsh
* lovage, pepper, salt
* 1 onion
* 2-3 spoons rice
* 1 egg
* 1 spoon scraped horse-radish

Preparation:

Mushroom sour soup

Takes little time to cook and even less time to eat it.

Ingredients:

* 500 g dried mushrooms
* bullion (tomatoes paste)
* 4 cups chicken broth
* parsley, fennel, thyme
* 1 egg yolk
* 1/2 cup sour cream

Preparation:

Meatballs sour soup

Can be served with sour cream or simply as it is.

Broth ingredients: 1 medium onion, cut in thin strips, 2 medium carrots, chopped finely, 1 handful of rice (about 1/2 cup), 2 Tbsp oil, for sauteeing, 1-2 Liters water, tomato juice (or sauce, depending on desired consistency), about 2 cups or to taste Romanian Borsh (or lemon juice) to taste

Meatballs ingredients:1/2 Kg ground meat, 1 handful rice, 1 egg, slice of bread (without the crust), soaked in water and well drained, chopped onion and parsley, salt, pepper to taste

Lettuce and omelette soup

Old and tasty recipe.

Ingredients:

* poultry soup (chicken boiled with carrots, onions, celery knob, parsley roots, salt, pepper, etc).
* omlette: 4 eggs, 1 tablespoon sour cream, 1 tablespoon milk, 1 teaspoon butter, salt
* vinegar
* one big head lettuce
* salt, pepper
* sour cream

Preparation:

Lamb Borsh

Very tasty lamb Borsh, eaten around Easter

Ingredients:

* 2 liters water
* 1 liter Borsch
* 1 kg lamb meat
* 1 parsley bunch
* 1 carrot one bunch of green onion
* 3 spoon of rice
* 1 yolk
* 2 spoons of sour cream

Preparation:

Giblet soup

Very good.

Ingredients:

* 2 l water
* 1 l sauerkraut juice (or Borsh)
* giblets and wings from one hen/turkey/goose or mixed
* 1 carrot
* 1 parsley root
* 1 big onion
* 1/2 celery root
* chopped parsley and dill
* salt, pepper

Preparation:

Boil the giblets and wings with the finely chopped vegetables. Remove foam and add salt. When the meat is tender, add the sauerkraut juice that was boiled separately, the chopped parsley and dill and let boil for a few more minutes.

Fish balls soup

A very nutritious, healthy and light dish.

Ingredients:

* 1 kg fish
* 1 egg
* 1 cup rice
* salt, pepper
* parsley
* potatoes
* onions
* carrots

Preparation:

Caraway soup with dumplings

Very refreshing and tasty, also a good digestive.

Ingredients:

* 1/4 caraway seeds
* 2 large onions
* salt, pepper
* 2 spoons lard
* 1 spoon chopped green scallions
* parsely
* 1 spoon flour

Dumplings:1 egg, cold water, 1 spoon olive oil, salt, pepper, flour. Beat together the egg, half of an eggshell full with water, olive oil, salt and flour to make a soft dough.