Put a pot of about 3 liters of water on the stove. When it starts to boil, add the well-washed wings. Bring to the boil, collecting the foam formed. When the meat is cooked, drain it, keeping the soup, and let it cool. Remove the skin, remove the meat from the bone and cut the pieces that are put back in the pot with the chopped vegetables in the food processor and salt to taste. Let it boil together. When the vegetables are almost cooked, add the noodles, keep them on the fire according to the time indicated by the packaging of the noodles, add a little oil, then the chopped parsley.
Beat the eggs together with the salt, then incorporate, then gradually incorporate the flour, knead a hard dough that is spread, then cut into strips, put on a newspaper and leave to dry.
& # 8211 wash the meat and scald it, then put it to boil, when it started to penetrate, clean the vegetables, wash and chop then add them too, add the noodles and cook for another 15 minutes, sprinkle with chopped green parsley.
Try this video recipe too
Pheasant soup with homemade noodles - of exceptional finesse and taste
- Homemade Noodle Pheasant Soup (Maria Matyiku / Epoch Times) Homemade Noodle Pheasant Soup
Pheasant soup is prepared similarly to the classic chicken soup or any other poultry. What impresses and differentiates it from the others, is the fine and so rich taste of this soup.
Those who have tried to cook a wild pheasant have certainly learned that in addition to the meat on the chest, the rest of the bird has a strong, juicy flesh. For this reason, some keep their chests and throw away the rest. Even if the meat is tender, boiling will produce a nutritious and tasty soup that will satisfy even the most demanding tastes.
We suggest below the classic soup recipe, prepared according to the customs of the central part of the country.
1 pheasant of approx. 750 -800 g whole or cut into pieces,
a piece of celery root,
The pheasant is cleaned of any stains, then rinsed with cold water and allowed to drain from excess water.
In a medium-sized pot, boil 3-4 liters of salted water. When the water starts to boil, add the pheasant and add a few peppercorns. If desired, the pheasant can be cut into pieces before cooking.
Once the soup starts to boil, reduce the heat to medium to low. From time to time, the formed foam is removed with a foamer or a fine sieve.
Meanwhile, peel the vegetables and cut the carrots and parsley into large pieces.
After about 20 minutes of cooking, add the pre-prepared vegetables.
Cover the pot with a lid and continue cooking the soup over low heat until the meat is cooked through and gently peels off the bone.
When ready, remove the soup from the heat and strain. The clear soup is placed in a pot of the right size and boiled again.
When the soup boils, add it to the noodles and simmer for a few minutes.
The soup is seasoned with salt, and before serving, sprinkle chopped green parsley on top.
Those who wish, when serving, can add to the soup either a piece of meat or a part of the cooked vegetables, cut into slices.
A very tasty beef salad can also be prepared from boiled meat and vegetables.
Turkey noodle soup
Turkey noodle soup from: turkey meat, carrots, celery, onions, noodles, salt.
- a turkey wing
- a turkey back
- 2 carrots
- a small celery root
- a parsnip root
- a parsley root
- an onion
- 2 noodle potatoes
Method of preparation:
The turkey wing and back are boiled with cold water and a pinch of salt. Take the foam that forms and then, when it no longer appears, put the whole vegetables.
Bring to a simmer until it boils and then reduce the heat and bring to a boil. Add the noodles, cook for another 10 minutes, then turn off the heat.
Delicious turkey soup with homemade noodles is a very tasty soup recipe. In a soup pot put 50ml oil, a cup of water and simmer the diced vegetables. Add salt to taste.
After 10 minutes we add half the amount of greens and boiling water. When the soup starts to boil, add the turkey wings. Put the lid on and let it simmer for 10-15 minutes.
In the meantime, we take care of the noodles. In a plate, beat an egg with a little salt and add enough flour to obtain an easy-to-spread dough. I couldn't catch the intermediate stages because I was full of flour and dough :) I mix the composition well, spread a thin sheet and cut the noodles with a very sharp knife. We leave them on the table until we add them to the soup
After 10-15 minutes, add the pre-cooked borscht, tomato paste and the rest of the greens to the pot. Add salt to taste and water if necessary
Put the lid on and let it boil until the meat starts to penetrate. When the meat is almost cooked, add the noodles in the rain and let it boil until the meat and noodles are cooked.
Just before extinguishing the fire, add 1 small onion given on a fine grater. Serve with the little one. Good appetite!
The source of this recipe is the culinary blog Mancare-Bebe.
Ingredients Tomato soup
- 1.5-2 kilograms of well-ripened tomatoes or 1 liter of concentrated tomato broth
- 1 onion
- 2-3 carrots
- 1 piece of celery as 1 small egg
- optional, 1/2 bell pepper
- 1 clove of garlic
- 30 ml. of extra virgin olive oil (this is what I used, another oil works, only the taste of olive oil with that of hard tomatoes is friendly)
- greens: 3 bay leaves, 1 sprig of fresh thyme, 1 sprig of basil, green parsley or basil for sprinkled (according to preference)
- 1 tablespoon grated sugar and pepper
- for serving: small, short pasta (I used risoni) or croutons of garlic-flavored toast
Preparation of tomato soup
First of all, I have to brag about the tomatoes in the garden. We bought the seedlings from the market, without knowing what kind they will be, so we have all kinds of tomatoes. Some are not baked yet, I think they are more autumnal, others invite you to make them salad & # 8230 or soup. The amount invested in plants was 15 lei, but the scent of a single garden tomato is worth more than that.
Let's go back to the tomato soup, that is "zama da părădaisă & # 8221. Tomatoes can be boiled in boiling water for 1-2 minutes. After that, they will peel easily. This time, however, I did a little differently. I placed the tomatoes on the hot grill and baked them, turning them on all sides, for 5 minutes. This made the aroma concentrate, to catch a great baking taste, but also to peel very easily.
I peeled the tomatoes and removed the wooden part next to the tail with a knife. I put them in a suitable pot, covered them with water (vegetable, beef or chicken soup can be used just as well). I added the bay leaf, the thyme and basil twigs and just a pinch of salt, then I put them on the fire.
In about 10-15 minutes when the tomatoes sit alone on the fire, clean, wash and finely chop the vegetables, crush the garlic. Heat the oil in a pot large enough to fit all the tomato soup. Add all the vegetables at once, sautéing until soft, over low heat. It should not brown at all, it would damage the final taste of the soup. As soon as the vegetables are soft, add a cup (200 ml.) Of water and continue to boil.
After about 10-15 minutes of boiling, take the pot of tomatoes off the heat. Remove the bay leaf and thyme and pass with a hand blender. You can also go through the sieve, especially if you have problems with allergies to tomato seeds.
The mashed tomatoes are added over the hardened vegetables. Fill with water until the desired consistency is reached. Tomato soup can be creamier or more liquid, as you like. In this phase, season the soup with 1 tablespoon of sugar. It is necessary to balance the acidity of tomatoes. Of course, add salt and pepper to taste.
Continue to boil the tomato soup until the vegetables have the desired consistency. I prefer them with a little texture, not very soft. If desired, you can also strain the vegetables, making a cream soup.
If you prefer pasta for serving tomato soup, be it small, such as house noodles. There are also barley pastas, which I used this time, stars, etc. Boil the pasta in salted water according to the instructions on the package. Drain the pasta in the water in which they boiled, in a fine sieve. Rinse under running water and add to the soup after mixing with a drop of oil, so that it does not become sticky.
I prefer tomato soup, more than anything else, with toast, rubbed with garlic and topped with a greenish wave of olive oil.
Either way, tomato soup is just as good. All I can do is wish you a big appetite!
Turkey noodle soup
1 kg of turkey meat (pulp, wings, cutlery), 3-4 carrots, 1 parsley, 2-3 bunches of cauliflower, 2 new potatoes, 1/2 zucchini, optional 1 vegetable or chicken concentrate (Rollton), 100-150 g noodles (Rollton Instant), 1 bunch green parsley, 1-2 teaspoons sugar, 5-6 peppercorns, salt, ground pepper
Difficulty: low | Time: 1h
7 reviews for Turkey soup (with noodles or dumplings)
Elena Nita & ndash January 9, 2020
Excellent food! You have my sincere recommendation!
Gina B. (verified owner) & ndash January 21, 2020
Very tasty and rich in ingredients. I order it quite often and the quality is maintained. I recommend.
Iulia Modiga & ndash July 7, 2020
All the food from them is super, super, good.
Simona C & ndash July 8, 2020
A fixed soup as mommy does! Delicious ! The dumplings are a bit big for my taste, but it's just a personal preference! When I ate it, I felt like a child. It's the taste of home.
Razvan & ndash August 17, 2020
The best soup I've ever eaten!
Luciana & ndash January 29, 2021
Very tasty (including the version with less salt as requested). You delivered a fresh and warm product on the eve of winter (I'm not exaggerating: the temperature of the dish was the first indication that it was cooked then, which is worthy of your customers' respect). In this way, I am convinced that you will keep demanding customers with you.
Clear turkey soup
My mother gave me a chicken, perfect for soup. He gave it to me frozen, I left home before I took it out of the freezer, in the meantime I missed the soup and because I didn't have time to defrost the chicken, I bought some turkey wings. The chicken is left next week. Here's how I made the soup:
I washed the wings, washed and cleaned the vegetables (carrots, parsley, parsnips, onions).
To season the soup I used enibahar, coriander, dried hot peppers, cumin and sea salt.
I put the meat and vegetables (and spices) in a pot, filled the pot with cold water and put it on the fire.
I kept the soup on low heat for almost two hours. I frothed as many times as needed.
After the soup was ready, which I strained, I boiled a handful of homemade noodles in salted water for two minutes.
I put noodles, vegetables and meat on the plate. I finished the soup with a few parsley leaves placed directly on the plate.
It was a good soup. I kept about a liter of it in the fridge, maybe I'll do something with it tomorrow.