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White cabbage soup sauce ROMANIAN (CIORBA DE VARZA ALBA CU SOS ROMANESC)

Execution time and complexity: The meat is put to fire in 3 l water rece.Dupa 1 1 / 2 hour, add thinly sliced ​​cabbage, chopped onion and the cimbru.Cind ocrenguta are well cooked and the meat and cabbage soup add salt and sour, dupagust with juice squeezed from rosii.Faina s

White cabbage soup sauce ROMANIAN Ingredients

White cabbage soup sauce ROMANIAN Preparation

Cooking: meat is put to fire in 3 l cold water. After 1 1 / 2 hour, add thinly sliced ​​cabbage, chopped onion and thyme ocrenguta. When are well cooked and the meat and cabbage, add salt and sour soup, dupagust with freshly squeezed juice from tomatoes. Put flour in a pan without fat, stirring constantly over low heat until crisp and brown color gain. Then pull the pan from the heat, put 2 tablespoons untdelemnsi, optionally, a heaped teaspoon onion chopped fine or race. Mix a little, as the calduratigaitei nly to develop flavor onions and flour in oil to incorporate. Everything stingecu hot soup, added by little at first, not to form coco, bone, and then pour in remaining broth. Secompleteaza fluid if dropped too much. Let boil a few hot, to bind the flour, then Seia on fire. Cream beat well with a tablespoon of cold water, add some hot soup, then the remaining soup setoarna everything once it was taken from the heat and mix well. For flavor, dill and a small seadauga leaf celery, finely chopped.


 

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