Rat soup

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A soup that I really like!

For duck soup we need:

  • 1/2 kg of rat meat
  • 2 tablespoons broth / tomato juice
  • celery root and parsnip
  • 1 carrot, 1 bell pepper / capia, 2 onions
  • 2-3 diced potatoes
  • larch and green parsley
  • salt / delicate to taste
  • house noodles
  • 1 l bag

Servings: 12

Preparation time: less than 90 minutes


Soup preparation:

Wash the meat in cold water (the operation is repeated until the water remains clean) and boil it, taking care to gather each time with a strainer / foam palette formed. (duck meat being quite hard requires a longer cooking time)

Meanwhile, after washing and cleaning the vegetables, finely chop them and add them to the soup, along with the delicacy, when the meat has cooked well enough.

When the vegetables are cooked, add the diced potatoes and leave on the fire for about 20 minutes. Then put the broth, borscht and noodles and let it boil for another 10-15 minutes together. After I took the soup off the heat, sprinkle the finely chopped larch and parsley.

Good appetite!

Tips sites


for a special aroma, add a few sprigs of fresh tarragon


it is not necessary to add oil, duck meat will leave a lot


due to the fact that the rate boils very hard (this if it is from the country / yard) we can use the pressure cooker (if we hurry!)

From my point of view, if we have soup at lunch, we don't need anything else. I am a big consumer of soup, especially sour with borscht or cabbage juice, whether it is with meat or only with vegetables. I also like chicken soup with dumplings is one of my favorites. I usually cook very often tripe soup which I consider the "queen of soups" - if I may say so. Not many people eat this soup, but I really like it. I recently cooked a sour duck soup with borscht. I had a duck raised in the yard, free. That's why my soup was very tasty.

Sour duck soup with borscht is similar in taste to chicken soup, except that you need more patience and attention in its preparation. If some details are observed, we will have at the end a very tasty and nutritious sour duck soup. When I cooked this soup I was a little inspired by Lidl kitchen recipes. Here we find recipes with ingredients available to anyone, simple and explained for everyone to understand.

Category / Recipes

Gust | sweet, spicy, flavorful Ingredients: beef bones, beef neck, beef jelly, onion, celery, carrot, red pepper, tomato juice, potatoes, bay leaf, thyme, paprika, salt, Eros Pista, sweet paprika & hellip

Chicken soup from Radauti

Gust | sweet- sour, velvety Ingredients: chicken cutlery - chicken cutlery, boneless chicken leg, onion, celery, carrot, red pepper, parsnip, garlic, sour cream, eggs, vinegar, salt Preparation & hellip

Tripe soup

Gust | sour, sweet, velvety Ingredients: beef bones, belly, onion, celery, carrot, garlic, cream, eggs, vinegar, salt, donuts Preparation: Boil for background, bones & hellip

We need the following:

  • duck meat
  • 1 small celery
  • 1 parsley root
  • 1 parsnip root
  • 2 onions
  • 2 carrots
  • 3-4 medium-sized potatoes
  • greenery & # 8211 parsley, larch
  • salt to taste
  • 2 eggs
  • 200 ml. borscht or cabbage juice
  • 100 ml. tomato juice or broth
  • 3 liters of water
  • 150 gr. cream- optional

How to prepare sour duck soup with borscht:

Portion the duck meat and put it in a large pot of boiling water. After it has boiled for a few minutes, take out the meat and throw in the water in which it boiled. Wash the meat very well with cold water and boil it again in about 3 liters of water. We must make sure that after it starts to boil we collect the foam formed a few times. Duck meat boils a little harder than chicken or pork.

While the meat is cooking, we take care of the vegetables. We clean them all, wash them well so that there are no traces of dirt or anything else and chop them finely, cubes. In addition to the potatoes, we fry them in a little oil. Stir a few times and keep them a little hard enough to change color.

When the meat is cooked, add the hardened vegetables and diced potatoes and let it boil a little longer. In order not to keep the potatoes strong, borscht and broth should be added only after they are cooked. We add salt only after we have added the sour juice, then we straighten the soup with two beaten eggs. If you choose to add cream, you must add it to the beaten eggs and then add a few tablespoons of hot soup to temper the mixture and only then put them in the soup.

Turn off the heat and add the finely chopped greens. Now the soup is ready and can be served with a hot pepper or a tablespoon of horseradish grated & # 8211 for those who prefer to eat spicy.

Beef soup recipes: how to prepare and useful tips for cooking

Beef soup is a dish loved by everyone, especially since it is easy to make and you will always get a tasty and nutritious food. In addition, you can prepare a beef soup according to your preferences, sweeter or more sour, with borscht, or straight with a little sour cream. Regardless of the recipe you choose and the way you adapt it to your taste, the aromatic beef soup will surely gather all your loved ones at the table.

Find out how to prepare beef soup and what recipes you can try, but also some useful cooking tips.

  • Recipes for beef soup
    • Classic beef soup recipe
    • Sour beef soup recipe
    • Transylvanian veal soup with sour cream recipe
    • Peasant beef soup recipe

    We clean, wash and portion the meat. Put the pot with 5-6 liters of water on the fire and wait for the cooking to start, before putting the meat (if we put the meat in cold water it will result in more foam and possibly, if we don't foam it well, a more cloudy soup). Put the meat in boiling water and froth the stew well. Let it boil until, checking the meat with a fork, we notice that it is almost cooked. (it starts to come off the bones & # 8211 at any bird soup if we put the claws, the bird's feet we will notice that these parts, more with ligaments, indicate, first, the stage of boiling the meat) the total cooking time, depending on the age of the duck. Most likely the water will drop so if it has dropped too much (if the duck is old and boils hard) add more water.

    Vegetables are added when the meat is almost cooked so that, taking into account and summing the cooking time of vegetables and noodles & # 8211 approx. 40 minutes - let's not get to the end with the meat completely chopped. While the meat is boiling, wash, clean and chop the vegetables. When the meat is cooked, add the chopped onion, the scales and the root & # 8211 carrots, celery and parsnips. Let it simmer for 15 minutes, on low heat and add the diced bell pepper, finely chopped hot pepper and diced chopped tomatoes. Certainly more water has evaporated from the addition of vegetables, so we put the liter of cabbage juice that will bring the amount of juice back to the initial 5-6 liters. After a few boils, we taste to see how it looks, if it is sour enough or if we add more cabbage juice, as we like sour. More than 5 minutes after boiling (it stops boiling when we put the cabbage juice due to the temperature difference) add the diced potatoes.

    Cabbage juice or borscht come with a healthy contribution to any soup, being full of vitamin C. I wrote something about this here. When the potatoes are cooked for 5-6 minutes, add the noodles or noodles. Potatoes, it's good to stay firm (they are tastier) but not to boil too much, to crumble. Now, at the end, add salt to taste. Leave for another 5 minutes and sprinkle with greens, parsley and chopped larch. We put a lid on it and let it cover to let the flavors know.

    Prepare the duck soup with the cabbage juice!

    You can say about a soup that it is good when, eaten hot, it makes valid the popular saying that & # 8221 he takes your disease by the hand& # 8220. Our soups are very valuable for health, but probably being used to them, we no longer give them the importance they deserve and we are often in a hurry to assimilate in our gastronomic culture all kinds of dishes. good tone which often have a single quality & # 8211 are photogenic.

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    constanta proca (Chef de cuisine), October 1, 2010

    I haven't eaten anything like this for a long time, since childhood when my parents grew up in the yard.

    stone flowers (Chef de cuisine), November 17, 2009

    I answer you with great pleasure, although now it is not known who makes the comment, if you are not logged in. ,, when it starts to penetrate '' = when the meat starts to be cooked, for. that at the beginning of boiling it has tendencies to harden, then it starts to freeze (soften) ,, it is straightened with egg "= it puts in the soup beaten eggs well in a bowl or salt, give it a better taste I hope you find it useful!

    andrei, November 8, 2009

    saru` mana! Can you tell me what it means "when it starts to penetrate" and "straightens with an egg"?

    How to make belly soup & # 8211 recipe step by step with multicooker, slow cooker or pressure cooker?

    How to prepare beef stock & # 8211 ie beef soup?

    The basis of the belly soup is beef soup. So first of all we will prepare this one. I cleaned, washed and finely chopped (diced) the vegetables.

    I placed the beef bones on top of the vegetables.

    Then I seasoned everything with salt, peppercorns and bay leaf. I left the onion whole. If you don't like the laurel, don't put it on.

    I added water to the maximum level (3 l).

    I programmed the multicooker on the manual cooking function at 135 C for an hour.

    If we use slow cooker then we program it at 6 o'clock on the LOW function. If we use pressure cooker (or pressure cooker) we will cook the bones and vegetables for 40 minutes from the moment the pot starts to whistle & # 8211 sign that it has entered the boiling regime.

    When do we add the belly to the belly soup?

    After an hour we stop the multicooker and strain the soup. In the case of the slow cooker, we will have to turn it off (after 6 hours of cooking) and depressurize the pressure cooker (after 40 minutes of boiling).

    From boiled vegetables you can make an excellent Russian or Olivier salad (the recipe here). I ate the marrow with a toast. Under no circumstances should you throw away the vegetables, it's a shame!

    I transferred the obtained soup back to the multicooker, slow cooker or pressure cooker and I added the belly (large pieces) well cleaned. I had a raw, fresh belly. You can also use pre-cooked and frozen belly which is usually cut into strips. The fresh belly is cleaned as I showed here.

    I programmed the multicooker to 60 minutes at a temperature of 120 C. The Slow Cooker is set to 4 hours on LOW and pressure cooker (kukta) for 20 minutes (calculated from the moment it starts to whistle).

    After these times, I took the belly out of the juice and sliced ​​it.

    Then I added it to the soup again.


    Foodblogger at Savori Urbane. #savoriurbane

    I boiled my belly for more one hour at 120 C in the multicooker, 2 hours in slow cooker on HIGH respectively 30 minutes in a pressure cooker but without a lid (without pressure, used as a classic pot).

    How do you "cope" with a belly soup? How to get the golden-yellow color of belly soup?

    This operation applies in all 3 cooking versions: for multicooker, slow cooker or pressure cooker.

    The secret of a beautiful color in this belly soup recipe is due to the carotene (pigment) in carrots. I grated a carrot on the small grater and hardened it in a tablespoon of oil.

    After the belly cut into strips was well boiled, I put the carrots in a sieve and placed the sieve over the soup.

    We partially immerse the strainer in the soup so that the whole color of the carrots comes out well, otherwise the operation will not make any sense. Spoon the carrots with a spoon until all the color comes out. The procedure is also helped by the hot soup which also contributes to the extraction of color. If you keep the sieve just above the pot, without soaking it in the soup, you will only add the oil without that beautifully colored juice.

    Look how beautifully colorful this belly soup is!

    Fake belly soup

    In a 4-5 l pot, heat 3 tablespoons of vegetable oil. Add onion and bacon. Stir and simmer for 7 minutes.

    Wash, clean and chop a red bell pepper.

    Put 2 carrots on the large grater.

    Add the carrot and bell pepper to the pan. Put a teaspoon of salt and mix.

    Wash and then break into 1 kg strips of Pleurotus mushrooms.

    Add the mushroom slices to the pan and stir.

    Cover with hot water. Add a teaspoon of thyme, mix and put the lid on. Boil for 25 minutes.

    Set the lid aside, stir and turn off the heat.
    In a large bowl put 400 g of sour cream, 4 egg yolks, 5 cloves of crushed garlic and a teaspoon of salt.

    Then add 10 tablespoons of the hot juice in turn. Stir after each polish with hot juice.

    Pour the juice obtained into the soup pot and mix.

    Serve the right soup with vinegar and / or fresh sour cream. For hot taste enthusiasts you can also choose some hot peppers.

    Oven bowl, lid, ceramic, 2.17L, red

    Lasagna jar, enameled cast iron, 33cm, turquoise

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    constanta proca (Chef de cuisine), October 1, 2010

    I haven't eaten anything like this for a long time, since childhood when my parents grew up in the yard.

    stone flowers (Chef de cuisine), November 17, 2009

    I answer you with great pleasure, although now it is not known who makes the comment, if you are not logged in. ,, when it starts to penetrate '' = when the meat starts to be cooked, for. that at the beginning of boiling it has tendencies to harden, then it starts to freeze (soften) ,, it is straightened with egg "= it puts in the soup beaten eggs well in a bowl or salt, give it a better taste I hope you find it useful!

    andrei, November 8, 2009

    saru` mana! Can you tell me what it means "when it starts to penetrate" and "straightens with an egg"?

    Duck soup with cream

    The cold season is approaching, so we all want to s? do we enjoy a hot meal? and nutritious. Thanks? As the weather cools with each passing day, we can begin to feel better. we make soups that contain more? fat, like duck soup. with cream? which I prepared.

    The use of different parts of the duck, with bones and fat, helps us. s? do we get a soup? extra fragrant ?. I only found thighs this time, but if? do you have where to take other parts of the river. use them generously.

    I really like s? I cook soups to which I add boron, and then to I give them a little? sweet ?? adding cream. I recently discovered how much I like cooking cream in soup.

    That c? This is not traditional, but I really like it in combination with the sour taste of boron. Moreover, liquid cream? it does not cut, and the soup has a very pleasant appearance.

    You can add a lot of fresh vegetables and lots of green ?? to give more? aroma? buy ambien canada ciorbei de ra. I put all kinds of roots, a kapia pepper, and at the end I added parsley and bellflower from the bell. Delicious!

    Video: Rat Soup (August 2022).