Traditional recipes

Smoked potato soup

Smoked potato soup


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I washed the ciolan, cut it into pieces and boiled it in water.

I did not add salt from the beginning because it is salty and may not be the case.

The ciolan was pre-cooked, so I added finely chopped carrots and onions to the pot.

Then I put the peeled potatoes and cut them into cubes.

I let it all boil.

I prepared some kind of rant.

I hardened the flour with a little oil, I put the paprika and about 200 ml of water, I let it boil until it thickened, taking care not to make lumps, then I put it in the pot.

I added the milk, then the greens and turned off the heat.

It must be served with cream and if you also have an onion salad with it, it is wonderful.


Smoked Potato Soup - Recipes

This is the authentic recipe for a substantial boyar soup, of Austrian origin, dating back to the mountains, especially in the mountains - where there is a lot of work to be done and where it is colder than other areas - the recipe kept from father to son in the region historical Bucovina, former Austrian duchy.

  • Ingredients: 300 gr smoked house sausages (or any other smoked meat), 150 gr kaizer, 4 medium potatoes, 1 medium onion, 1/4 celery root, 1 parsnip root, 1 parsley root, 1 carrot, 1 bell pepper red, fresh or dried greens (larch, tarragon, parsley), paprika, salt, pepper, 200 gr homemade cream (minimum 25% fat), 2 fresh egg yolks, 1 tablespoon tomato paste or a cup of juice homemade tomatoes, 1 cup sour borscht, oil for frying, water for boiling.
  • Preparation: diced kaizer pieces and smoked sausages (or other smoked sausages) sliced ​​to the thickness of a finger are put in a pot with 1 tablespoon of oil, and when they start to sizzle, add finely chopped and chopped onions and, mixing so as not to catch or burn, it is left to harden until it is penetrated and becomes glassy. Also in the pot, over the lightly browned meat and hardened onions, then add the celery, parsley and parsnip roots, along with the carrot and bell pepper, all the vegetables cut into small cubes (cut with a knife, by hand). When the vegetables have hardened a little, gaining the taste of fat and smoke, pour about 3 liters of cold water on top. Add a little salt (be careful, the smokes already contain salt), put the peeled potatoes and cut them into cubes and let them boil. When the water starts to boil, add pepper, paprika, larch and tarragon. After 20 minutes of simmering, remove 1/3 of the already cooked potatoes and pass, then put back in the soup. After another 15 minutes, fill the soup with tomato paste or tomato juice, along with a cup of pre-heated sour borscht. While the pot is still on the fire, separately, in a deep plate, the sour cream and the yolks together mix well, for homogenization. In this composition of sour cream with yolks, add 2 tablespoons of hot soup from the pot, a little at a time, so as not to cut or "cheese", mix and then pour everything into the pot with the soup. Now is the time to adjust the taste with a little salt, if necessary, sprinkling the fresh, finely chopped parsley. After another 3 minutes of boiling, take it off the heat and leave it for a few minutes "to rest", then it can be served at the table.
  • How to serve: smoked boyar soup is served hot, accompanied by toast or more potato potato polenta, left to cool and then cut into slices and, necessarily, with hot peppers.

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Potato soup

  • Smoked and tarragon potato soup (Maria Baciu / Epoch Times) Smoked and tarragon potato soup
  • Smoking used to make potato soup (Maria Baciu / Epoch Times) Smoking used to make potato soup
  • Smoking used to make potato soup (Maria Baciu / Epoch Times) Smoking used to make potato soup
  • Peeled and diced potatoes (Maria Baciu / Epoch Times) Peeled and diced potatoes
  • The delicious soup is ready! (Maria Baciu / Epoch Times) The delicious soup is ready!

After copious New Year's Eve meals, a sour soup is always welcome. Here is a delicious recipe for smoked and sour soup with cabbage (or borscht).

  • ½ kg of smoke (ciolan, ribs, sausage, etc.)
  • 4 diced potatoes of the right size
  • 1 onion (finely chopped)
  • 2 carrots (julienned or grated)
  • 1 small celery (diced)
  • ½ pepper (finely chopped)
  • salt pepper
  • fresh tarragon (as good as vinegar or frozen)
  • 2 egg yolks
  • 300 ml of yogurt or cream
  • dies of cabbage, borscht or vinegar

The smoked meat is washed well. If you think it is too smoky or salty, you can put it in water as long as it is covered, bring it to a boil, then drain the water. The meat is boiled again, adding about three quarters of the water needed for the soup (about 3 liters of water). If necessary, froth.

Meanwhile, fry the onion in a little oil, until it becomes glassy, ​​add the peppers, carrots and celery, half a glass of water, then let them simmer for about 3-5 minutes.

When the meat is almost cooked, add the hardened carrots, onions and celery and diced potatoes. After about 10 minutes, add the mill or borscht. Continue to boil until the potatoes are penetrated. Add pepper and top with salt if needed. Add the finely chopped tarragon, then turn off the heat. Make a dressing from the egg yolks mixed with a small jar of yogurt or cream and pour it into the pot with hot soup. It is necessary that the training is not cut.


Smoked potato soup with tarragon

If you go to a restaurant in the Transylvania area, it is impossible not to find smoked and tarragon potato soup on the menu. It is one of the most popular soups in Transylvanian cuisine, it can be made with or without sm & acircnt & acircnă, and the secret ingredient that gives it flavor is tarragon. You can use any kind of smoked meat, from ribs to ribs.

  • 500 g of smoke
  • 2 onions
  • 2 carrots
  • 1 kg of potatoes
  • 1/2 celery
  • 1 tablespoon paprika
  • 200 ml liquid cream
  • salt
  • pepper
  • tarragon

Bring the smoke to a boil in a pot of water. If the smoke is salty, do not add salt to the water. Gather the foam and grease that forms on the surface. Meanwhile, cut the vegetables into cubes and leave the potatoes in cold water.

When the smoke has boiled, remove it from the pot and add the vegetables, except the potatoes. Bring to a boil, then add the diced potatoes, paprika and season with salt and pepper to taste.

The meat has cooled, so you can peel it off the bone and cut it into cubes. Put the smoke back in the pot. Leave on the fire until the potatoes are cooked.

At the end, add the liquid cream. You do not need to dissolve it because, being pasteurized, it will not be chewed during cooking.

Turn off the heat and add freshly chopped tarragon. It will give flavor to the soup, but be careful with the quantity, because it has a very strong aroma and not everyone tolerates it.

You have to see it too.


Smoked potato soup made according to our recipe is addictive!

My mother used to make this smoked soup recipe very often, and when we were at home for the holidays she made a special pot for us. Andrei liked it so much that he ate half the pot himself. So, I had to do it too, according to my mother's recipe, adjusted a little according to our taste.

The result was a wonderful smoked potato soup, as is done here in Transylvania. The recipe is simple, easy to make and not expensive at all but especially absolutely delicious! Are you ready to try the Transylvanian recipe for smoked potato soup? Let's get started!


Smoked potato soup with tarragon

If you go to a restaurant in the Transylvania area, it is impossible not to find smoked and tarragon potato soup on the menu. It is one of the most popular soups in Transylvanian cuisine, it can be made with or without sm & acircnt & acircnă, and the secret ingredient that & icirci gives flavor is tarragon. You can use any kind of smoked meat, from ribs to ribs.

  • 500 g of smoke
  • 2 onions
  • 2 carrots
  • 1 kg of potatoes
  • 1/2 celery
  • 1 tablespoon paprika
  • 200 ml liquid cream
  • salt
  • pepper
  • tarragon

Bring the smoke to a boil in a pot of water. If the smoke is salty, do not add salt to the water. Gather the foam and grease that forms on the surface. Meanwhile, cut the vegetables into cubes and leave the potatoes in cold water.

When the smoke has boiled, remove it from the pot and add the vegetables, except the potatoes. Bring to a boil, then add the diced potatoes, paprika and season with salt and pepper to taste.

The meat has cooled, so you can peel it off the bone and cut it into cubes. Put the smoke back in the pot. Leave on the fire until the potatoes are cooked.

At the end, add the liquid cream. You do not need to dissolve it because, being pasteurized, it will not be chewed during cooking.

Turn off the heat and add freshly chopped tarragon. It will give flavor to the soup, but be careful with the quantity, because it has a very strong aroma and not everyone tolerates it.

You have to see it too.


Smoking soup

Soups and broths are very good for diets & # 8211 the more fluids you consume, the easier you will lose weight. But that doesn't mean it shouldn't taste good: a smoked soup would be great!

1. The smoke is cut into small cubes that are fried without oil. After all the fat has come out, add the diced carrots, the finely chopped onion and the diced potatoes.

2. Leave for 2-3 minutes together to harden semi-dry and then add water (or sprinkle a cube of concentrate diluted with water) and bean pods and bring to a boil.

3. After the vegetables have boiled, add the pickled cucumber juice, bring to a boil and add salt to taste. Normally, you shouldn't.

4. Extinguish the fire, sprinkle larch and leave for 5 minutes, then serve.


Potato soup recipe with tarragon and smoked meat

We cook Romanian and good for our families!

When we don't know what to cook, a tarragon and smoked potato soup is a good option. It is tasty and helps us have better digestion.

  • one kilogram of smoked ciolan
  • two carrots
  • a small celery root
  • a parsnip root
  • a quarter of the fennel
  • an onion
  • one kg of potatoes
  • an egg
  • 300 ml of cream
  • a few sprigs of fresh tarragon
  • 100 ml of tarragon with vinegar (I prepare tarragon in the fall and put it in vinegar for soups)
  • 3 tablespoons oil
  • salt
  • pepper.

Wash and clean the vegetables. Chop the onion, carrots, parsley root, celery root and fennel.

Put the oil in the pan, heat it, and add the onion, stir until it becomes glassy. Add the carrots, parsley root, celery root and chopped fennel. Saute the vegetables over low heat for about a minute, then add the chopped onion.

I used a homemade stew that I boiled beforehand in the pressure cooker for about an hour. If you use a favorite shank, there is no need to subject it to other procedures, but to cut it into cubes and put it in the pot.

Add two liters of water, salt and simmer for 15 minutes, then add the peeled potatoes, wash and cut into cubes and simmer for another 10 minutes. Meanwhile, break the egg into a bowl, beat it with the cream, add a pinch of hot soup and then put all the contents in the pot, along with the pepper.

Wash and chop the fresh tarragon, which you put in the pot together with the tarragon with vinegar. I recommend serving the onion salad soup with sumac, the recipe HERE. Good appetite!


Adi Hădean's recipe: Smoked potato soup

Today's recipe is one of my favorites when it comes to winter food.

E "Smoked potato juice" of my childhood in Maramureș, an extremely simple food and so good that you can't stop before your brain sends you emergency signals.

For 6 servings you need 600 grams of potatoes, 200 grams of carrots, a large onion, a clove of garlic, a small parsnip, half a kilo of homemade sausages, smoked and a piece of pork ribs, still smoked.

Boil the ribs in water with peppercorns, a bay leaf and a pinch of salt. Peel the vegetables and cut them into large cubes, which you then harden in a pot with two or three tablespoons of oil. After they start to lightly bottle, cover them with a lid, turn on low heat and let them sweat for a quarter of an hour. Pour over them the water in which you boiled the rib, with all the ribs. Add two tablespoons of tomato paste or homemade broth, a few cumin seeds, a sprig of thyme and a little more salt, if you feel the need, after tasting.

Leave on low heat until the vegetables are cooked and add two tablespoons of cream that you previously diluted with a tablespoon of cold water and two tablespoons of juice from the pot. Turn off the heat and put the sausages cut into two-centimeter-thick slices and a handful of chopped parsley in the pot. Put a lid on the pot and eat after five minutes.


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