Nu stiu daca e pe lume ceva mai grozav decat o supa cremoasa pe o vreme (muuult prea devreme devenita) rece. Uitam nitel de suparare si profitam de vremea hanoracelor groase, era ciorapilor blanosi si timpul ceaiului fierbinte. ----------------------------------------------------------------------------- I have no idea if there is anything more great on this entire planet than one thick creamy soup on a weather way to cold and much too early in the Autumn. We can for sure try and forget all about it and take full advantage of the time of warm hoodies, fluffy stockings and hot tea. SUMAR: Ce am folosit pentru vreo 2-3 portii generoase: 1 ceapa vreo 3-4 ciuperci medii si brune 2 cartofi 1 morcov mare si portocaliu 1 ardei rosu kapia o ceasca de mazare verde si congelata o lingura mare de mascarpone sau smantana grasa cateva crutoane rotunde 50g unt sare, piper, ulei de masline, chimen Ce-am gresit: A fost cam scurt ca sa am timp de erori. Revin daca imi aduc aminte. Ce fac mai bun sau mai bine data viitoare: Fac mai multa, caci sta bine si in frigider si e tare bine sa ai ceva rapid. Merge si luata la birou, doar ca eu sunt muult prea comoda pentru asta. :) De unde am reteta: Un mix de retete citite on-line. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2-3 generous servings: 1 plain onion 2 potatoes 1 large carrot one cup of frozen peas 3-4 brown mushrooms 1 red bell pepper some round shaped croutons 50g butter one large spoon of mascarpone or thick cream salt, pepper, cumin seeds, olive oil What I did wrong: It was too fast and easy so I didn't have any time or room for much mistakes. If I remember, I'll come back to this. What I need to do better or tastier the next time: I need to make more; as it stays fresh for some days in the refrigerator and I can get away with a cooked meal in no time. How I came across this recipe: This is a mix of various reciped read online. Avantajul supelor creme este de departe tocatul in fel si chip al legumelor. Eu tai ceapa Julienne, morcovul rondele, ciupercile felii si cartofii cum o fi. Bonus daca aveti legume de tipul mazarii, care nu necesita decat aruncare in vas. Va rog, un moment de reculegere pentru minunata si prospera "industrie" a legumelor si fructelor congelate :) ----------------------------------------------------------------------------- The big advantage of cream soups is by far the fact that you can save lots of time with chopping the veggies according to taste and will. I chopped my onion Julienne, the carrot and mushrooms - plain slices and the potatoes as I can. Bonus if you can add more veggies that do not need any chopping/peeling and so on. Like the peas, which does not ask for more than just being added to the pot. Please, may we just say: "Thank, God, for the frozen veggies&fruits 'industry' " :) Am inceput cu o cratita cu putin ulei de masline si unt' adaugat ceapa si chimentul seminte; la cateva secunde, mazarea; apoi, am adaugat pe rand morcovul, ardeiul, ciupercile si cartofii in ordinea asta. Nu stiu sa fie vreun motiv pentru care adaosul de legume s-ar face intr-un anume fel, dupa ce se adauga ceapa. Ideea e doar sa reusim sa le trecem pe toate prin untul topit si incins, pentru a capata gust; pentru ca isi pierd din volum, le adaugam treptat. ----------------------------------------------------------------------------- I started off with one pot with some olive oil and butter; I then added my onion and cumin seeds; seconds after, I added the peas and then the carrot, pepper, mushrooms and potatoes in that order. I have no idea if there is one special order of adding the veggies to the pot; I just know the whole point is that all veggies get to dip in the melted and hot butter so that their taste can improve; since they lose volume under heat, we can add them one at a time. Dupa ce legumele si-au mai pierdut din volum, adaug deasupra suficienta apa cat sa le acopere. Potrivesc de sare si piper si las toata povestea sa fiarba. Sigur, ideal ar fi sa inlocuim apa cu supa de legume dar ce sa vezi, eu nu am niciodata :) ----------------------------------------------------------------------------- After the veggies started to lose volume, I add some water, just enough to cover them up. I then adjust the taste with salt&pepper and leave everything to get to a boil. Dupa ce toate legumele sun fierte binisor, e cazul sa fie scurse de apa si pasate cu un mixer/belnder vertical sau ce traznaie poate sa paseze legumele repede si fin, transformandu-le intr-un piure gros. Apa NU se arunca, se pastreaza intr-un recipient. Piure-ul obtinut merge inapoi pe aragaz si se desface usor cu apa in care au fiert legumele, pana cand ajungem la consistenta dorita. Asteptam sa mai dea intr-un fiert si, aproape de final, adaugam mascarpone sau smantana; se poate inlocui cu succes cu putin lapte, daca ne dorim o supa mai usoara. ----------------------------------------------------------------------------- Once all veggies are boiled well enough, it is the time to drain the water and blend them into a thick puree. DO NOT throw the water away; you need to keep it into a cup or whatever just temporarily; you will need it in a bit. The puree we got goes back on the stove under a light flame and the water is added little by little until we get to the consistency we like. We wait until the mixture gets to a boil and just before turning off the fire, we can add the mascarpone or sour cream; this can be easily replaced with some milk if we are looking to get a lighter soup. A fost delicioasa. Recomand cu caldura :) ----------------------------------------------------------------------------- It was delicious. I highly recommend :) ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE.
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Reteta asta a plecat de la o bucata de pulpa de vitel, pe cat de rosie pe atat de frumoasa. Am tot scotocit dupa ceva retete, insa m-am oprit la Gulas. Dupa niscaiva cautari de retete, am descoperit ca un gulas este de fapt o supa ceva mai groasa, cu specific evident unguresc, mai mult sau mai putin picanta, cateodata cu cartofi, galuste sau amandoua, intotdeauna cu carne de vita sau vitel. Am incercat sa merg pe reteta traditionala, sau cat de traditional poate fi ceva ce gasesti pe internet. Sa vedem ce a iesit... ----------------------------------------------------------------------------- This recipe started off from one piece of viel lean calf meat. It was beautiful as it was red. I sought out some recipes and stopped at Gulas. After some (re)search, I found that Gulas is in fact a much thicker soup with obvious Hungarian specific, more or less spicy, sometimes with added potatoes, dumplings or both, but always based on viel or beef meat. I tried to recreate the traditional recipe, inasmuch you can find tradition on-line. Let's see how it turned out. SUMAR: Ce am folosit pentru vreo 2-3 portii generoase: vreo 350 g pulpa de vitel intreaga 200ml rosii pasate, la cutie 100ml vin rosu, preferabil sec 2 cartofi 2 cepe albe 1 sau 2 ardei rosii, kapia faina, un ou si gris - pentru galuste sare, piper, ulei de masline, boia dulce, chimen si 2 foi de dafin Ce-am gresit: E, ce sa vezi. Eu aveam in minte ca Gulas e un fel de tocanita si mi-a iesit putin prea gros. Ar fi trebuit sa fie mai apropiat de supa, dupa cum se pare ca Gulas este realmente o supa ceva mai groasa. Ce fac mai bun sau mai bine data viitoare: Am grija sa iasa mai fluid. De unde am reteta: Un mix de retete citite on-line. Partea cu galustele este luata de aici. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2-3 generous servings: abour 350g viel calf meat 200ml passata di pomodori, ready made 100ml red dry wine 2 plain onions 2 potatoes 1 large carrot 1-2 peppers wheat flour, semolina flour and 1 egg for the dumplings salt, pepper, cumin seeds, olive oil, 2 dried bay leaves and smoked paprika powder What I did wrong: I had in mind that Gulas was somewhat like a stu and this is pretty much the consistency I got. However this was meant to be a sort of thicker soup and it wasn't the case. What I need to do better or tastier the next time: I will be more careful to the texture. How I came across this recipe: This is a mix of various reciped read online and the dumplings recipe is from here. Am inceput cu un ceaun, mostenire de familie, piesa care s-ar califica cu succes ca exponat de muzeu. Insa mancarea iese cumva mai grozava in el. Carnea taiata bucati groase, ceapa tocata Julienne/pestisori/fideluta, ardeiul tocat in fel si chip, morcovul rondele si cartofii ca pentru ciorbita, respectiv niste cubulete mai maricele. ----------------------------------------------------------------------------- I started off with one special cauldron, family inherited, one pot that could successfully qualify as a museum piece. Somehow, the food tastes better if cooked in it. The meat gets chopped into square pieces, the onion gets Julienne diced, the carrot is sliced, potatoes are diced just like for soup making, slightly larger cubes and the peppers are chopped according to everyone's wish. Ceapa a fost prima care s-a calit putin, au urmat boiaua si chimenul; la scurt timp, carnea si ardeiul. Pe cand carnea a prins o usoara crusta, am turnat vinul si l-am lasat sa se evapore. Am adaugat morcovul si am potrivit de sare si piper. ----------------------------------------------------------------------------- The onion was the first one to get in and hot, followed shortly by the paprika and cumin. Then, I added my meat and pepper and when the meat got a golden crust, I poured in the wine and left it to evaporate without any lid on. I added the carrot and adjusted the taste with salt&pepper. Am adaugat pasta de rosii si frunzele de dafin si am lasat cu capac, la foc mic. ----------------------------------------------------------------------------- I added the tomatoe passata and my bay leaves and left everything to simmer on a light flame. Pe cand trecura vreo 10-15 minute si sosul incepea sa devina mai mult portocaliu decat rosu, am pus cartofii si m-am apucat de galuste. Intr-un bol am spart oul, am pus o lingura cu varf de faina si una la fel cu gris, si putina sare. Amestecate bine, pana ce mixtura a capatat o consistenta ca de smantana mai groasa, ca de la tara sa zicem. Apoi am turnat cu lingura in zeama care incepuse sa clototeasca; practic, le-am lasat acolo unde au picat cu lingura, si am pus capacul inapoi deasupra. Galustele ar avea nevoie de vreo 5 minute sa se faca, nu ar fi cazul sa le puneti inainte de acest timp. ----------------------------------------------------------------------------- After some 10-15 minutes that had passed and my sauce began to be more orange than it was red, I added the potatoes and started to do the dumplings mixture. I cracked open one egg in a small bowl, added one large tablespoon of wheat flour, one of semolina flour and a dash of salt. After this mixture got the consistency of a thick sour cream, I just added one spoon at a time in the boiling pot and left them as they fallen, then covered with the lid on. The dumplings do not need more than 5 minutes to cook and it is best to add them in this timeframe. Am pus si o mamaliguta langa, cu putina branza telemea sfaramata si o lingura generoasa de smantana deasupra; in oala, o legatura de patrunjel tocat mai mult sau mai putin fin, si muuulta pofta buna. ----------------------------------------------------------------------------- I served with one polenta with cheese and one large spoon of sour cream. In the pot, I added one more or less finely chopped parsley link and we digged in with sooo much goodwill. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. Nu pot sa explic cam cat de buuuuna e o supa cu consistenta mai groasa in zilele racoroase. Iar asta e absolut dementiala. Fara preambul, am purces cam asa: ----------------------------------------------------------------------------- I cannot possibly explain how good one feels after a good thick soup on a chilly day. And this one is absolutely fabulous. No further ado, here it goes: ----------------------------------------------------------------------------------------------------- SUMAR: Ce am folosit pentru 4 portii (cam doua boluri de caciula): 1/2 kg ceapa alba 500ml apa (voi puteti pune supa de legume sau de vita) cca. 50 g unt o bagheta multicereale mica (cca. 20 cm lungime) un catel de usturoi micut si dragut parmezan, preferabil in calup sare, piper, ulei de masline si cimbru Ce-am gresit: Pai nu am avut supa de legume sau de vita. Sunt convinsa ca ar fi contribuit la gust si mai mult. Ce fac mai bun sau mai bine data viitoare: Folosesc supa de legume in loc de apa. De unde am reteta: De aici. Am apreciat sfatul de a nu ceda in fata cantitatii de ceapa, care poate parea muuult mai mult decat ar fi necesar. Realitatea este ca se 'topeste' vazand cu ochii, in cele 45 de minute in care sta in oala. Dar am injumatatit cantitatile. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 4 servings (about 2 soup bowls per person): half a kg of plain, white onions 500ml water about 50g butter one small multicereal baguette (20cm long) one small garlic clove some parmesan, preferably from one piece salt, pepper, olive oil and thyme What I did wrong: I didn't have any vegetables soup. I am sure it would have contributted to the taste a lot more. What I need to do better or tastier the next time: I will try it again with veggie soup instead of water. How I came across this recipe: This is from here. I really apreciated the advise to not cave in at the sight of so much chopped onion (it will seem like a loot, but ignore it and follow the recipe). the onion will actually start to 'melt' slowly over the 45 minutes it will take for it to slowly cook. But I used half of the onion and water amounts. Am pornit cu curatatul si tocatul cepelor; operatiune dureroasa, plina de lacrimi dar - credeti-ma - merita din plin. Cred ca am nimerit cele mai iuti cepe de pe planeta. Sau, cel putin, din Bucuresti. ----------------------------------------------------------------------------- I started off with peeling and Julien-chopping my onions. This task is the most painful and tearful of all but, trust me, it will be all worth it. I must have gotten the absolute hottest onions on the planet. Or at the very least, on Bucharest. Am ales o oala cu fund dublu, non-stick. Si biiine am mai facut, caci ceapa trebuie sa se perpeleasca vreo 45 de minute cel putin, sau pana cand devine maronie. Puteti remarca 'evolutia cepei' in culoare si volum. ----------------------------------------------------------------------------- I chose a non-stick thick pot and I congratulated myself for this choice. The onion needs to sit for about 45 minutes at the very least, or for until it turns golden-brown. You can see how the onion got more and more brown and started slowly but surely 'dissapearing' in the pot. Cata vreme ceapa sta sa frumusel in oala si mai amestecam din cand in cand, era cazul sa ma apuc de crutoane. Am taiat bagheta oblic, relativ gros, cam de un deget. Am stropit cu ulei de masline, le-am tratat cu putin usturoi similar ca si la bruschete, am pus putin cimbru si deaspura parmezan taia cu cutitul de legume, in suvite late. Am dat la cuptor pana au devenit aurii. Au devenit crocante, chiar tari dupa unele standarde, insa asta e (culmea) un lucru bun. Crutonul se pune in supa si e util sa nu se inmoaie chiar imediat si sa nu se 'piarda' prin supa si asa groasa. ----------------------------------------------------------------------------- While my onions stood still in the pot and I occasionally gave them a stir, it was right about time to start on the croutons. I cut my baguette on oblique, finger thick slices. I then sprinkled some olive oil, gave them a rub with some garlic like I would do to bruchetta; I then added some thyme and the parmesan I peeled with the help of a vegetables' knife. I popped them in the oven until they got golden and crunchy - even hard, for some standards; weirdly enough, this is a good thing, this time. Because the croutons will have to sit in the soup and it is best not to have them soften too fast so that they do not 'dissapear' in the soup, which is thick enough as it is. Supa de ceapa e minunata, dar nu poate satura pe deplin un Carnivor. Asa ca am pregatit niste cartofi spalati bine, pusi cu tot cu coaja in folie de aluminiu cu sare, piper, unt si rozmarin; lasati vreo 30 de minute in cuptorul la cea mai mare treapta. Am fript un piept de pui la grill iar cand cartofii au fost gata, i-am curatat, taiat rustic si dati printr-o emulsie pregatita din ulei de masline, usturoi si rozmarin. ----------------------------------------------------------------------------- The onion soup is amazing, however it cannot fully fill the stomach of a Carnivor. So I prepared some non-peeled but thoroughly washed potatoes, placed in aluminum foil with butter, salt&pepper and some rosemary; I left them to cook in the oven at highest speed for about 15 minutes and I the mean time I grilled a chicken breast. When the potatoes were ready, I peeled them off, diced in big chunks and soaked them into a sauce made with olive oil, rosemary, garlic, salt&pepper. A fost buuun tare de tot. Iar senzatia unei supe fierbinti cand afara este frig e minunata. Dar insist - nu ma credeti pe cuvant - incercati, mai bine. ----------------------------------------------------------------------------- It was oh-soo-good! And the greatest thing is having a hot soup when outside is really chilly. But by all means - do not believe me. Better it is to try it on your own. -----------------------------------------------------------------------------
TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. SUMAR: Ce am folosit pentru varianta veggie si cea non-veggie: o jumatate de sfecla rosie mare 3 morcovi 3 cartofi 1 ardei rosu kapia 2 cepe albe 1 legatura leustean proaspat 1 legatura loboda o bucata de telina (radacina) 2 pastarnaci ceva oase de purcel (1-2 oase garf proaspete, de pilda) ceva carne macra de purcel (o bucata de pulpa de porc cam cat o palma de lunga si lata, de pilda) 1 litru bors proaspat nitel Bors Magic (se pare ca eu una nu pot trai fara monoglutamat de sodiu) Ce-am gresit: Loboda nu era in 'reteta originala'; am pus-o doar ca sa vad ce gust ii da ciorbei. Am constatat ca o legatura de loboda nu face primavara, ci ai nevoie de 4-5. Ce fac mai bun sau mai bine data viitoare: Las deoparte loboda; ea poate fi vedeta in alte supe/ciorbe. Aici, este despre borsul bolsevic, in care ar fi trebuit sa pun si varza rosie tocata fin. De unde am reteta: Are pe putin 145 de ani vechime, din alte vremuri demult apuse. Inventie originala si ne-brevetata a lipovenilor dobrogeni pentru zilele din timpul, de dinainte si de dupa post. ----------------------------------------------------------------------------------------------------- SUMMARY What I used for 2 soups (veggie and non-veggie): one half of a big beet 3 carrots 3 potatoes 1 red pepper 2 regular onions 1 batch of fresh lovage 1 batch of orach one piece of celery root 2 parsnip roots some kind of pork bones (1-2 small ones) some kind of pork lean meat (it can be a piece of pork leg roughly the size of one palm) 1 liter of fresh borsch What I did wrong: I added the too little orach for it to make a difference; it turns out you actually need 4-5 batches so that you feel the taste. What I need to do better or tastier the next time: I'll forget all about the orach and concentrate on this Russian style soup. The orach can be a star in their own soup, some other time. I need to return to the original version, where I add red cabbage finely chopped. How I came across this recipe: This is at least 145 years old, way back in the day. An original unpatented invention of Russian origine people living in Dobrogea for meals during, prior to and after the fast. In dulcele stil clasic in care incepem orice supa/ciorba, am curatat toate legumele. Am pornit cu doua cratite mici; intr-una am pus doar apa cu sare la fiert, in cealalata am pus - in plus -oasele si carnea taiata cubulete la fiert. Avand in vedere adaosul de lichid de la bors, nu ar fi necesar mai mult de jumatate de cratita cu apa. Cat timp apa ajunge la punctul de fierbere si carnea incepe sa lase spuma, am taiat cubulete ceapa, morcovul, ardeiul, pastarnacii, telina, sfecla, cartofii. Nimic mai simplu. Cand apa a fiert (in versiunea Veggie) si carnea a lasat toata spuma (in versiunea cu purcel) am pus ceapa si am ignorat-o pret de ceva minute, ca oricum aveam treaba cu tocatul. ----------------------------------------------------------------------------- As any soup may start, I first of all peeled off all vegetables and started off with 2 small pots: one half filled with salted water, one having the same plus the gross-diced meat and bones. Considering the liquid addition coming from the borsch, I only fill the pots halfway with water. For while the water is yet to boil and the meat begins to leave its foam, I started to dice my onions, carrots, pepper, celery, beet, potatoes and parsnip. Ridiculously simple. When the water was finally boiled (in the Veggie version) and the meat has finished leaving all of its foam (for the pork version), I added the onion and ignore it for a while since I had still my hands full with all vegetables having to be diced. Dupa asta, am continuat sa adaug legumele avand in vedere care fierbe cel mai greu; am inceput cu sfecla si loboda tocata cat mai fin (doar pentru ca eu nu o suport atarnand prin linguri/polonice) pentru ca ma interesa sa-si elibereze culoarea. Daca as fi adaugat varza rosie, asta ar fi fost momentul sa o adaug, pentru ca fierbe cel mai greu din toata gasca de legume. ----------------------------------------------------------------------------- Afterwards, I kept adding my veggies starting with the ones that take the longest to boil; so I started with the beet and finely chopped orach (since I cannot stand it haging from spoons) because I wanted it to start letting out all of its colour. If I were to use the red cabbage, this whould have been the right time to add it to the soups, since it takes the longest to cook out of the entire Veggie gang. In runda a doua, au intrat la baie fierbinte telina, morcovul, pastrarnacii si ardeiul. Cand leguma cea mai incapatata a fiert sau e foarte aproape, decidem ca ar fi cazul sa intre si cartofii in hora asta cu iz rusesc. Sigur, intre timp am pus borsul la fiert intr-o cratita separata; eu nu folosesc chiar un litru, ci cel mult 700ml. Cand a bolborosit borsul nitel si cartofii sunt aproape gata fierti, era clar ca e vremea sa turnam si borsul in zeama cu iz rusesc, in mod mai mult sau mai putin egal in ambele cratite. Toata treaba a mai bolborosit o vreme laolata in semn de mare bucurie ce va sa vie si, la final, am adaugat o legatura de leustean tocata fin. ----------------------------------------------------------------------------- Round two of Veggies began with adding celery root, the carrots, parsnips and pepper. When the most stubborn Veggie was cooked or very close to it, I decided it was time to get the potatoes in this Russian-flavoured horah. Surely, in the mean time the fresh borsch should be added to a separate pot and leave it to a boil; I don't actually use one liter of a borsch, but rather 700ml. When the borsch got all bubbly with boiling and the potatoes were almost cooked, it became certain the two had to come together; so I added the borsch to the 2 pots, splitting it roughly equally between the 2. All of this needed to cook under a flame some more and finally I added the freshly chopped levage. Eu nu-s defel fan patrunjel si nu pricep de ce-l adaugam in mancare, caci nu pare sa aduca cu sine mare aroma. Asa ca ma revolt si nu pun.
M-am cam grabit cu leusteanul si s-a oparit cam tare; ar fi trebuit sa opresc supa si sa adaug leusteanul cat mai tarziu si cat mai aproape de servire dar - de, foamea era mare si graba la fel. Ramane pe data viitoare. Un bors de suflet, rosu ca focul. ----------------------------------------------------------------------------- I don't quite get why we add parsley to our food, since it doesn't quite seem to add any flavour. So I don't add it, in an act of riot. It turns out I rushed a bit too much with adding the levage and it overcooked; I should've added it later on and more closely to the serving time, but you know - I was soooo hungry. I'll remember it next time. A true to soul Russian style borsch, red as a flame. ----------------------------------------------------------------------------- TRY SEXUAL I'LL TRY ANY RECIPE (AT LEAST) ONCE. |
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