Traditional recipes

Smoked potato soup a la Dia

Smoked potato soup a la Dia

I peeled the onion and green onion and chopped it.

I cleaned the carrots and cut them into rounds.

I put 2 tablespoons of oil in the pot and I hardened the onion for 2-3 minutes.

I added the carrots and cooked for another 2-3 minutes.

I added the smoked meat (I had the meat between the ribs of the smoked ladder) and water and let it boil for 15-20 minutes.

I peeled the potatoes, cut them into cubes and added them to the pot to boil for 15-20 minutes.

Cook the flour with 2 tablespoons of oil, paprika and 200ml of water and let it boil until it thickens, stirring all the time so that it doesn't stick.

I put the rantas in the pot and left a few more boils.

I added milk and chopped greens and turned off the heat.

Serve with sour cream and red onion.

Good appetite!


Smoked potato soup

Smoked potato soup. Today I propose a potato soup with sour smoke with cabbage juice specific to the cold season. Personally, this smoked potato soup reminds me of my childhood, because my grandmother used to make it very often in winter, when cabbage juice and smoked pork were plentiful. You can use any preferred smoked meat with bone (scallop, ciolan, rib, etc.)

Ingredients smoked potato soup:

  • 5 large potatoes (620 g)
  • 600 g smoked pork meat
  • 1 red pepper (100 g)
  • 40 g celery
  • 20 g parsnips
  • 1 onion (120 g)
  • 3 teaspoons tomato paste-40 g
  • 1 carrot (60 g)
  • cabbage juice (350 ml)
  • parsley
  • salt pepper
  • 3 l of water.

Preparation of smoked potato soup:

Peel the potatoes, celery, parsnips, onions, carrots, bell peppers and seeds, wash them well with cold water and cut them into cubes. We leave the potatoes in a bowl in cold water, because we will use them after the meat is cooked and we do not want them to darken in the meantime. Put 3 liters of water and pork in a saucepan, put it on the right heat, let it boil.When it starts to boil, take the foam, let it boil for another 15 minutes until we add the celery, onion, carrot, parsnip, pepper and let it simmer for about 1 hour. When the meat comes off the bone easily, it means it is cooked. We take it out, leave it to cool a bit, cut it into cubes and put it back in the pot.Put the potatoes and the 3 teaspoons of tomato paste and let it boil for another 20 minutes. Cabbage juice can be added according to preference (approximately one cup-350 ml of cabbage juice, if we do not have borscht can be used). Let it boil for another 5 minutes, then sprinkle with freshly chopped parsley, salt (if you use cabbage juice pay attention to the amount of salt) and pepper to taste.

Complexity Preparation time Nr. servings
low 2 hours 8 servings

GOOD APPETITE!

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Smoked potato soup

Boil the smoked pork in 6 liters of cold water. Simmer and froth from time to time.

Peel the potatoes, carrots, parsley and celery. Peel and chop the onion. Cut the potatoes into large cubes. Cut the vegetables into small cubes.

When the meat starts to come off the bones, add the potatoes, vegetables and a tablespoon of salt. After the potatoes, vegetables and meat have boiled, turn off the heat.

Remove the pork bones from the pot, allow them to cool and remove the meat from them. Add the meat to the pot. Heat the oil in a deep frying pan or saucepan. Brown the smoked pork ribs well. Add and sauté the onion until it becomes glassy. Add the tomatoes and tomato paste and brown for 2-3 minutes.

Add the cream, dilute with soup and bring to a boil. Add the cream and tomato mixture to the pot. Add the chopped tarragon.


Smoked potato soup

It's been a while since I've published a soup recipe. Now don't think that since the last published recipe we haven't had soups or broths on the menu because they are not missing from our table. I just didn't have time to take pictures. The last recipe, however, I definitely wanted to pose for in order to brag about my husband's culinary talents. Yes, this recipe is a & # 8220guest-post & # 8221, meaning the recipe of a guest, in this case, the guest being none other than my husband.

After showing his cooking talents by cooking belly soup whose recipe you already know, now he told me that he wants to make a smoked soup as he knows) Could I refuse it? No way. What more beautiful and romantic gift can a wife receive than a meal cooked by her husband, right? :)

So today you will enjoy the recipe for smoked potato soup made by a special guest, my husband :)


POTATO SOUP WITH SMOKING AND TARHON

Smoked potato soup with tarragonTransylvanian soup recipe with potatoes and smoked meat. You can use any kind of smoking: smoked ciolan, smoked ribs, kaizer, smoked sausages.

Potato soup with sour cream and smoked meat it is one of the tastiest soups and goes very well in the cold season. If you don't like it and you don't have tarragon, you can use the common parsley, but it also works very well with leutean. I ate this for the first time potato soup, sour cream and smoked meat on a vacation in Poiana Brasov. I went on a short trip with my high school classmates and I had the same soup because I was eager to try something new. I liked it very much, so I didn't give up until I convinced my mother to find out the recipe and make it too. My Transylvanian neighbor, the mother of my childhood friends, explained to us how to make the recipe and since then it has become one of the soup recipes that my mother often prepared for us. It was an old family recipe, as were her grandmothers and great-grandmothers.

We were very lucky with the relatives from the country who smoked ribs, ciolan and kaizer especially for us. And, I don't know how, my mother also managed to get meat in communist times, and our favorites in the soup were the ribs. For this reason I was somehow left with the nostalgia of the smoky ribs put in potato soup and smoked meat, but you will use what you like best.

Ideally, you should cook smoked but raw meat. But I am aware that most people who follow my blog have jobs that do not allow them to waste many hours to prepare a hot and tasty meal for the family, so you can also use favorite smoked meats (I am thinking especially of smoked ciolan or kaizer ). If you use raw smoked meat, you will boil it in advance, because this will be the basis of the future potato soup. You can boil it the day before, or even longer and keep the juice in the freezer. You need 2-3 hours to boil a raw ciolan, over low heat. Put 3 carrots, 1 parsnip, 1 whole onion, a bay leaf, 1 teaspoon of peppercorns and a large clove of garlic in the water in which you boil the ciolan, after the meat shows signs that it is starting to cook. and the juice was cloudy. The ingredients listed here are not the ones that end up in potato soup later. I'm just for ciolan juice.

But, soup out very tasty and with pre-cooked dishes, in which case you will still use chicken soup or bone juice prepared in advance, stored in the freezer. You can also use organic soup cubes from online stores, plafar, organic stores. Do not use chemical cubes! Family health is important, so do not use soup cubes with chemicals.

Smoked potato soup it comes out good with water, as we did at the beginning, as our neighbor had taught us.

Here is the list of ingredients and how to prepare it smoked potato soup and tarragon:

INGREDIENT:

800 g smoked steak or fork bones / smoked ribs or smoked sausages & # 8211 pre-cooked in this case

2 egg yolks + 1 tablespoon flour

300 ml cooking cream

1-2 tablespoons tarragon in vinegar (depending on taste) & # 8211 vinegar ensures the sourness of the soup, be careful how much you put if you use it too

I sautéed the finely chopped onion together with the kaizer and the sliced ​​carrots or cubes for 1 minute.

I added diced bell peppers and pieces of smoked ribs (or pieces of meat from a smoked steak) and continued to cook for 3-4 minutes, until the flavors became friendly. I poured enough chicken soup to cover the vegetables and meat (about 2 l). I took the foam from the surface until it was no longer done.

I added parsnips and celery, peppercorns and a clove of garlic and left to boil, over medium to low heat, for about 20 minutes.

After this interval I added the diced potatoes and let them boil until they were ready. I tasted salt and added a teaspoon. I beat two egg yolks with salt, I put the cream on them, then I dissolved a spoonful of flour and I put it over the cream in a bowl. I poured a polish of hot soup over them, mixing well. After putting 3 tablespoons of hot soup, I poured the cream into the pot and left for another minute. Given that egg cream has flour and was tempered before reaching the pot, they should not be chewed.

Also at this point I added tarragon. I stopped the fire and left the soup with the lid on for another 5 minutes, to let the tarragon give the aroma.

I ate hot to hot soup. Very, very good it is!

Here is how good the soup prepared by Loredana Mirica looks.

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Potato soup with sour cream and smoked meat

  • 200 grams of smoked ribs / bacon
  • 1.5 kilograms of smoked pork spines
  • 2 kilograms of potatoes
  • 2 carrots
  • 1 parsley
  • 1 quarter celery tie
  • 1 large onion
  • 1 tablespoon tomato paste
  • 1 can of tomato cubes in broth
  • 1 tablespoon vinegar
  • 400 ml of sour cream
  • 2 tablespoons oil
  • salt

Put the pork backs to boil (on low heat) in 6 liters of cold water. Foam when necessary. Peel the potatoes and cut into large cubes, carrots, parsley, celery, onion and cut into small cubes or as desired. Cut the smoked pork ribs / bacon into cubes. When the meat starts to come off the bones, add the potatoes, vegetables and a tablespoon of salt. After the potatoes, vegetables and meat have boiled, turn off the heat. The pork bones are removed from the pot, and after they cool, the meat is taken from them. Put the meat back in the pot.

Heat the oil in a saucepan where you brown the smoked pork ribs or bacon. Add onions. After it has lightly fried and the onion is added, add the tomatoes and tomato paste, leave it for 2-3 minutes. Then add sour cream and a little soup. Let it boil for a few minutes. The composition is added to the soup pot. add a tablespoon of vinegar (or as desired). It matches the salt. Let the soup boil for a few minutes.


Smoked potato soup

How do we warm up in winter? Of course with a hot and tasty soup. To be smoked potatoes, sour cream and tarragon flavored.

It was the first time I tried straight smoked soup with sour cream and it was a total success.

(for 6 servings)

  • 500 grams of boneless smoked pork / 500 grams of smoked pork hock boneless
  • 1 carrot / 1 carrot
  • 1 small parsley / 1 small parsley root
  • 1 onion
  • 1 slice of celery / 1 slice of celery
  • 6 potatoes / 6 potatoes
  • 200 grams sour cream / 200 grams sour cream
  • 2 egg yolks / 2 egg yolks
  • 3 tablespoons apple cider vinegar / 3 tablespoons apple vinegar
  • 1 teaspoon finely chopped tarhon / 1 teaspoon finely chopped tarragon
  • Sare / Salt

Ideally, we should choose a ciolan produced by a local farm. Cut the meat into cubes of about 3 x 3 cm and put it to boil in a pressure cooker for 30 minutes. After the meat is cooked, add the onion, carrot, parsley and celery, finely chopped and salt to taste. Let it simmer for 30 minutes and add the diced potatoes. Let it boil for another 20 minutes and add the vinegar. In a bowl, mix the yolks with the cream and add 3 tablespoons of soup in a row. Pour this mixture into the pot, add the tarragon and leave it on the fire for another 2-3 minutes.

Serve with pickled hot peppers and obviously with a lot of appetite!

Smoked Meat Potato Soup

How do we warm up in winter? Of course with a hot and tasty soup. Let it be: smoked meat and potatoes with sour cream and flavored with tarragon.

Ideally, you should choose a hock produced by a local farm. Cut the meat into cubes of about 3 x 3 cm and boil it in a pressure cooker for 30 minutes. After the meat is cooked, add the onion, carrot, parsley and celery, finely chopped and salt to taste. Let it simmer for 30 minutes and add the diced potatoes. Let it boil for another 20 minutes and add the vinegar. In a bowl, mix the yolks with the sour cream and add 3 big tablespoons of soup in a row. Pour this mixture into the pot, add the tarragon and leave it on the fire for another 2-3 minutes.


Transylvanian smoked potato soup

Transylvanian smoked potato soup it's the kind of soup you fall in love with from the first snack. Aromatic, filling, a little spicy and with an unmistakable smoky taste, this typical Transylvanian soup can't help but please you.

It is made simple, from the ingredients to & icircndem & acircnă and is a kind of economical food, which you can prepare in any way, for the whole family. You can use any kind of smoked meat, pork or beef. You need to take into account that if you choose meat that is only smoked and is not pre-cooked, you need to give it more cooking time.

Boil the meat separately, and when it is half cooked, you can transfer it to the soup pot. If you choose kaizer or smoked ribs, they do not need pre-boiling.

  • 700 g smoked (ribs, steak or sausages)
  • 2 onions
  • 2 carrots
  • 1 parsnip root
  • 1 parsley root
  • 1/2 celery
  • 2 red peppers
  • 1 kg of potatoes
  • 2-3 tablespoons oil
  • 2-3 tablespoons paprika
  • salt
  • pepper
  • 1 tablespoon cumin
  • thyme
  • cream for serving

If you use raw-dried meat, you need to boil it first. The ciolan must be boiled before the soup, but the smoked ribs and the sausages do not need to be cooked separately.

Wash the vegetables and clean them while the meat is boiling. Chop the onion and finely chopped pepper, grate the carrot and parsnip, cut the potatoes into cubes and leave the celery and parsley whole.

Put the carrot and onion in a pot with a few tablespoons of oil and cook until the carrot has softened. Season with salt and pepper, then add the other vegetables and put boiled water over to fill the pot.

When the meat is half cooked and no more foam is formed on top, you can transfer it to the pot with the vegetables.

Add diced potatoes, paprika, cumin and thyme and cook for another 20-30 minutes or until the potato is cooked.

Turn off the heat and serve the soup with cream and a little vinegar or lemon juice.

You have to see it too.


Video: Σούπα Βελουτέ Πατάτα Μπέικον και Πράσο - Συνταγή. Σταύρος Βαρθαλίτης (January 2022).