Smoked and pickled stew

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Stew with smoked and pickles:

Bring the smoked meat to a boil and let it boil well. Separately chop the onion and diced potatoes. Cook the onion until golden and then add the potatoes. put the cup over the carrots and let it boil over low heat, if necessary add a little more water. When it is close to the end, put the broth and finely chopped green dill. Serve with any pickles and don't forget a glass of red wine.


Assorted pickles

Assorted pickles in brine, recipe. How to put pickles in barrels in brine and when is it best to pickle them? The recipe and complete explanations for pickles in brine that keep perfectly, remain strong and are very tasty.

A few years ago, when I wanted to show how housewife I am: P, I put all kinds of pickles: cucumbers in vinegar, stuffed donuts with all sorts of things, from cauliflower to grapes, peppers stuffed with cabbage and you wonder what other specialties, very good by the way, but which came out of the winter almost untouched. And as I detest the waste of my whole being, I decided to put only one kind of pickle for the winter, namely Assorted pickles: gogonele, cucumber, watermelon (if I happen to find) and cauliflower, all in barrels, in brine.

Well, these pickles pickled in brine are eaten in my family with great delight to the smallest gogonea or the smallest cucumber and of all those specialties that I eventually gave up or put in much smaller quantities & # 8230 nobody don't ask! It's clear that someone misses them too little. Speaking of gogons, we love them much more in this recipe for spicy gogonele jam!

In addition, what is wonderful about the pickle recipe in brine is that it is extremely adaptable, you can make assorted pickles or you can use a single kind of vegetable, according to everyone's preferences, and, last but not least, these pickles are produced 100 % natural, without preservatives, without vinegar, which acquire their specific taste following a natural process.


White top with smoky

Smoked white topala or white topala is a food that anyone should try once in a lifetime! I have very fond memories of her, she is a kind of Proustian madlena of my life.

The white smoked topala is a simple, rustic food, without any pretensions, but consistent and full. We are talking about smoked pork in white cream and flour sauce.

It was prepared by my grandmother from Salaj (Ileanda commune, Barsauta village), usually for breakfast, as soon as the pork was ready to be smoked. He put everything: bacon, sausages, muscles and ribs. Yes, I know it doesn't look like breakfast, but when I think of my grandfather who was a forester, I think it was exactly what he needed to gain strength among the woods. Usually the top was made in winter, but the freezer and the big stores always provide us with smoked meat, so there is nothing wrong with rolling a polenta through the top and in the rest of the year. However, as we have neither wood cutting nor hay furrows to turn, moderation is recommended.

Grandma prepared a big top labos, smelled of thyme and garlic, sausages and ribs in the kitchen, and put a polenta in the middle of the table that we all served. We didn't get up from the table until the plates were as clean as a tear. You couldn't leave anything behind, God forbid. It was too good!

How to prepare the white top with smoked meat

For two servings I used a total of 500 g of smoked meat, sausages and pork muscles. Chop a white onion as small as possible and heat it until it softens in 3-4 tablespoons of sunflower oil. Meanwhile, cut the sausages and the muscle into rounds and cubes, and when the onion is well cooked, add the meat to the fish. Fry for 2-3 minutes, then add the crushed garlic. Stir, put the thyme sprig over the meat, season with salt and pepper and pour the water. The water must pass well over the meat so I put around 800 ml. Put the lid on the pot and let the meat simmer for about an hour. Only the water will decrease well, the meats will be well cooked and the appetite will increase more and more.

In a bowl, mix 200 ml of sour cream with a pinch of water from the meat. Add 60 g of flour and mix well so that it does not remain lumpy (you can pass the mixture through a sieve for more safety). Pour the sour cream mixture over the meat, mix and let the top simmer for another 10 minutes, until the sauce thickens. Taste the top and add salt and pepper if needed. Even now we can afford an arrogance and laugh a little nutmeg.

The white smoked top is ready. We also prepare a healthy polenta and we have an honorable meal! You can ring the bell to gather all the goodies of goodies at the table, although I am convinced that the enticing smell has already gathered around you.


Smoked goulash soup & # 8211 Transylvanian recipe

Smoked goulash soup & # 8211 Transylvanian recipe. A kind of goulash soup with pieces of kaiser (bacon, ribs) or smoked bacon, straight with sour cream and served with rags, flour dumplings or bread croutons. Simple, fast and tasty.

Gully soup it reminds me of childhood. It was done quite often in our house, especially in summer, with tender balls. I think it was one of the first soups I was allowed to contribute to, as a child, being left to cut the gules into slices and then & # 8222chibrit & # 8221. It is a soup that boils in 30-40 minutes. The gully must be young and tender, not woody or hot.

He doesn't have a fixed prescription. There are families who put vegetables in it but it seems to me that it diverts its taste. Maybe a carrot doesn't hurt, but parsnips and parsley are already leading it in the direction of vegetable soup, so I don't use them. It is a white and sweet, unsweetened soup. In our country, in Transylvania, few soups are sour (with lemon juice or cabbage die, not with borscht).

The foundation of this goulash soup is made up of sticks of smoked bacon (or kaiser) and onions. Okay, my great-grandmother used to start any soup or meal with a spoonful of rantas (roux & # 8211, that is, flour seasoned with a little oil & # 8211 like Bechamel sauce). He prepared his rantas once a week and kept it cold in a white cup with thick, bulging walls. I remember that cup perfectly! When she needed it, she took out a spoonful. I think he also put a little paprika in the rantas because I remember it wasn't really white but rather light orange. That's how it was cooked then.

Most often goulash soup is served with small flour dumplings (recipe here) which is boiled directly in it or with bread croutons, homemade (recipe here).


Smoked pepper stew

A tasty recipe for pepper stew with smoked pork ribs, onions, tomatoes, smoked sausages, salt, pepper, paprika, hot paprika, basil.

Ingredient: />

  • 1 kg of capsicum
  • 3-4 bell peppers
  • 250 g smoked pork ribs
  • 2 onions
  • 500 g tomatoes
  • 400 g smoked sausage
  • salt
  • pepper
  • thyme sweet paprika
  • hot Chilli
  • basil

Method of preparation:

Cut the sausages and ribs into suitable pieces and put them on low heat to fry in their own juice. Mix with a wooden spatula so that it does not stick. Separately, wash the peppers, onions and tomatoes and cut into suitable slices, add to the saucepan with the ribs and smoked sausages and simmer.

In order not to stick, add water little by little. After they have halved, season with salt, pepper, thyme, paprika and a few basil leaves and let them boil for a few more minutes.

Then put in the oven for about 15-20 minutes to brown. The smoked pepper stew is served garnished with green parsley and basil leaves.


Smoked fried beans

A fried bean dish with some smoked meat is always welcome, especially with a red autumn onion or pickled cucumbers! Here's what we need:

  • 600 gr beans
  • 1 carrot
  • 1 bell pepper
  • 2 medium onions
  • 1 smoked pork ribs
  • 6 small tomatoes or a can of diced tomatoes
  • 3-4 tablespoons of oil
  • 200 ml water
  • a bunch of dill
  • salt, pepper, bay leaves

The beans are left to swell the day before. Boil for an hour. If the bean crumbles or cracks, then the beans are boiled. We let it drain.

Finely chop the onion and heat it in 3-4 tablespoons of oil.

Then cut the carrot and bell pepper and put them over the onion.

I cut smoked ribs in pieces and I put it over the hardened vegetables.

I put the lid on so that the meat flavors combine with those of the vegetables and in the meantime I cut the tomatoes cherry. I added them to the pot, leaving everything on low heat for another 5 minutes.

Add the beans and 200 ml of water to boil slowly. I seasoned with salt, pepper and I put 2 Bay leaves.

Next is the resistance piece :)) In my opinion, the beans do not have the ultimate taste without a fresh, fragrant dill! We take the dill, wash it and chop it finely. Put half over the composition and the rest just before turning off the heat.

Let everything boil like. 10-15 minutes. If at the snack, the carrot will be soft, then the food is ready. Add the rest of dill for flavor and close after 2 minutes!

Serve with onion or pickles. Good appetite!


Cauliflower and broccoli are unwrapped and boiled in lightly salted water for 7 minutes. They are leaking.
Melt the butter, add the starch and when it thickens, quench it with the milk. Slowly add the cream, salt and nutmeg.
In a higher pan greased with butter put the bouquets of broccoli mixed with cauliflower, sausages cut into suitable pieces, beaten eggs and sauce. Mix lightly and put in the oven until nicely browned!

The 2 functions that I find interesting from Philips Multicooker:

1. Thanks to the timer for presetting up to 24 hours, you are free to spend time with your loved ones, while Multicooker cooks for you.
2. The comfortable handle with which it is provided does not heat up, so you can move it easily, anytime and anywhere

Cauliflower with smoked in the oven is served with extra added cream


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