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Recipe honey soup

Recipe honey soup



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The lamb is washed and the pieces of meat are prepared for one portion. Put them to boil in a pot with cold water. When it boils, it will foam and it will take off.

Meanwhile, prepare the green onions. Wash and finely chop both white and green. Add it to the pot, and let it cook until the meat is ready. Being a lamb (so fragile), it will boil in a maximum of 30 minutes.

Boil the borsch separately and then add it over the meat. If it is not sour enough, we can use half a squeezed lemon.

In a bowl, beat the egg and add a little juice from the pot, stirring so that it does not coagulate (being hot water). At the end, add the finely chopped larch and season with salt.

Bon Appetit!


Lamb soup - tricks from housewives

  • For lamb soup, choose fresh meat. You recognize her because she's pink. It must not be wet, a sign that it has been frozen and thawed.
  • The lamb must be elastic, a sign that the animal was young.
  • Lamb organs taste even better when you make lamb soup, so you shouldn't be afraid to use them.
3.5 / 5 - 12 Review (s)

How to prepare the Transylvanian lamb soup with sour cream

1. Boil the lamb bones, with enough water to cover them and 1 teaspoon of salt. When the water boils, let it boil for another 5 minutes, then discard the water. Wash the meat and pot and bring to the boil again. Add enough water to cover the meat for about 3-4 fingers. This way, the juice will be clear, with no traces of foam. Put the lid on.

2. After 30 minutes, add the cleaned, washed and diced vegetables: onion, carrot, pepper and celery. Add more water to cover everything with 3-4 fingers.

3. Lamb is tender, boils quickly. When the vegetables are cooked, add the washed rice and let it boil.

4. When the rice is cooked, fill it with water, to be about 4-4.5 l of Transylvanian lamb soup with sour cream. Bring to the boil.

5. Now add vinegar or slices and lemon juice (the first difference between Transylvanian and Greek soup). Put 2 tablespoons of vinegar, add 1 tablespoon of lemon juice and 1-2 slices of lemon (cut into quarters). No more can it become a bitter soup.

6. Mix the yolks with 1 teaspoon of salt and sour cream. Add a little of the boiling soup, stirring constantly. Pour over the soup and leave on low heat. When the soup boils, taste and add salt and sour if needed.

7. Turn off the heat, do not let it boil for long, it is enough to boil, on low heat, otherwise you can cheese.

Tips from Gina Bradea

-use fatty cream, not dietary, not to cut

8. Now cut and add the greens: larch or tarragon for Transylvanian lamb soup with sour cream, or dill and parsley for Greek style honey soup. (the second difference between the 2 soups).

What else can I tell you? It is a delicious, fine, silky soup and has a cart of calories and fat.

It 's really good, so I challenge you to try the recipe and tell me which option you liked best & # 128578

Don't forget the secret ingredient: sprinkle abundantly with love and with 2-3 smiles! & lt3

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Lamb soup with cream Transylvanian recipe


Lamb soup & # 8211 tricks from housewives

  • For lamb soup, choose fresh meat. You recognize her because she's pink. It must not be wet, a sign that it has been frozen and thawed.
  • The lamb must be elastic, a sign that the animal was young.
  • Lamb organs taste even better when you make lamb soup, so you shouldn't be afraid to use them.
3.5 / 5 - 12 Review (s)

Lamb soup

1. For the lamb soup, boil the head and pieces of lamb in salted water. Before it starts to boil, take the foam. This process is important because the juice can remain cloudy.

2. Peel the vegetables and add them to the soup, then let them boil together with the pieces of meat for an hour. The important thing is that it should not boil because the lamb is falling apart.

3. When both the meat and vegetables have boiled, pour the boiled borsch separately and strained and add 2-3 tablespoons of rice, a few green larch leaves and green onion tails. Bring the rice to a boil and cover with a lid.

4. Meanwhile, in a bowl, rub an egg yolk with 2-3 tablespoons of cream. After the lamb soup is done, turn off the heat and pour the cream, stirring carefully so as not to form lumps. Serve garnished with green larch.

Lamb soup & # 8211 excellent not only during Easter


Honey soup & # 8211 Delicious Easter recipe

Lamb soup should not be missing from the Easter table, and this secret is known to any self-respecting housewife. The lamb soup is in the center of attention on the Easter table, the vegetables and greens giving it a refreshing spring taste.

To prepare a delicious soup, housewives need fresh vegetables and pieces of meat that best fit this delicious dish.

Ingredient Honey soup

& # 8211 600 grams of lamb with bone (preferably neck, ribs, chest)
& # 8211 Lamb entrails
& # 8211 1 green onion link
& # 8211 100 g carrots, 100 g parsley and parsley root
& # 8211 1 celery, 50 grams butter,
& # 8211 500 ml bag,
& # 8211 200 ml sour cream,
& # 8211 1 yolk of you,
& # 8211 parsley and green larch.

Preparation Lamb soup

1. Wash the meat well, cut it into pieces and boil it in salted or delicate water.
2. Gather the foam, add finely chopped green onions, then cover with a lid and bring to a boil.
3. Peel the vegetables and cut them into cubes and then fry them in a little butter and add them to the meat pot.
4. Boil everything until the meat is soft. Then, the meat and entrails are removed from the soup, the meat is removed from the bone, the entrails are cut into cubes and then put back in the soup.
5. Add borscht, bring to the boil and season with yolk and sour cream. At the end, sprinkle with parsley and green larch.


Honey soup & # 8211 Delicious Easter recipe

Lamb soup should not be missing from the Easter table, and this secret is known to any self-respecting housewife. The lamb soup is in the center of attention on the Easter table, the vegetables and greens giving it a refreshing spring taste.

To prepare a delicious soup, housewives need fresh vegetables and pieces of meat that best fit this delicious dish.

Ingredient Honey soup

& # 8211 600 grams of lamb with bone (preferably neck, ribs, chest)
& # 8211 Lamb entrails
& # 8211 1 green onion link
& # 8211 100 g carrots, 100 g parsley and parsley root
& # 8211 1 celery, 50 grams butter,
& # 8211 500 ml bag,
& # 8211 200 ml sour cream,
& # 8211 1 yolk of you,
& # 8211 parsley and green larch.

Preparation Lamb soup

1. Wash the meat well, cut it into pieces and boil it in salted or delicate water.
2. Gather the foam, add finely chopped green onions, then cover with a lid and bring to a boil.
3. Peel the vegetables and cut them into cubes and then fry them in a little butter and add them to the meat pot.
4. Boil everything until the meat is soft. Then, the meat and entrails are removed from the soup, the meat is removed from the bone, the entrails are cut into cubes and then put back in the soup.
5. Add borscht, bring to the boil and season with yolk and sour cream. At the end, sprinkle with parsley and green larch.


Alexandru Hora recipe: Honey soup

Alexandru Hora from MasterChef gave us a delicious recipe for Easter.

Wash the meat with a little vinegar beforehand, to get the smell. Put water to boil, portion the meat into 10 pieces. When the water boils, add the meat so that it does not foam.

Let it boil and when it is half cooked, add salt and diced or grated vegetables (as desired). Meanwhile, slice the sorrel and add it towards the end, and at the end the sour cream.

Let it boil for a few minutes and add the finely chopped tarragon. Take the pot off the heat. Check for salt and pepper and season to taste.

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Alexandru Hora recipe: Honey soup

Alexandru Hora from MasterChef gave us a delicious recipe for Easter.

Wash the meat with a little vinegar beforehand, to get the smell. Put water to boil, portion the meat into 10 pieces. When the water boils, add the meat so that it does not foam.

Let it boil and when it is half cooked, add salt and diced or grated vegetables (as desired). Meanwhile, slice the sorrel and add it towards the end, and at the end the sour cream.

Let it boil for a few minutes and add the finely chopped tarragon. Take the pot off the heat. Check for salt and pepper and season to taste.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Honey soup

One of the traditional dishes found on the Easter table is honey soup.

Recipe of honey soup is from The cookbook and Sandei Marin.

I also met other recipes, where tarragon is added.


What pieces of lamb are good for soup?

I always use the lamb's head, tail and neck. They are excellent for this soup recipe. I keep the lamb ribs for stew or dill food (I will post these two wonderful recipes soon). Lamb is boiled quickly, do not forget that lamb is a young animal, so the cooking time is 40-45 minutes.

With this recipe we will feel tomorrow, of Ascension, closer to our loved ones. I highly recommend you to try it.

Honey soup - Ingredient

  • 1.5 kg of bone-in lamb (head, neck, tail)
  • 2 green onion bindings
  • 2 green or red loboda ties (I had green loboda)
  • 1 macris connection
  • 1 link leustean
  • 300 ml bag
  • salt

Ingredients liezon for lamb borscht

Lamb soup and spring greens - Preparation

  • Put the lamb in a large pot (neck cut into suitable pieces, lamb head cut in half) and cover with 6 liters of cold water. Add 1 teaspoon full of salt and cook the meat over medium heat.

  • During boiling, always remove the foam formed on the surface.

  • After the foam no longer forms, add the green onion, with the tails, finely chopped, and the finely chopped larch.

  • Boil the soup for 30 -35 minutes or until the meat is well cooked.
  • Now add the borscht, boiled before and strained, the sorrel and loboda, finely chopped.

  • Leave the soup on the fire for another 10 minutes, then turn off the heat. Add salt to taste.

How to straighten soup with sour cream and yolks (liezon)

  • In a bowl, mix the cream and the yolks. Add 2 tablespoons of hot soup over and mix. Add the usual mixture to the pot of lamb soup.

Careful! The soup should not be on the fire, so add the mixture to the pot after turning off the heat.


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