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Boil the belly well in 2-3 waters, and when it cools we cut it into suitable pieces. Separately we start to prepare the sauce: we put on the fire a pan, in which we poured the oil, and we gradually add the flour, mixing well so as not to make lumps.

Then gradually pour the milk and complete with the juice (from the last water in which the belly boiled), until we obtain a fine paste, without lumps, which we let boil a little.

Add sour cream, crushed garlic, chopped parsley, egg yolk and belly, season with salt and pepper and let it boil for about 15 minutes.

Good appetite!


The good news is that fewer and fewer people are confusing lures and bullies. The bad news is that there are still many who think they are the same.
I have a fetish with organs, with all the entrails from all the animals. And when I say organs, I don't limit myself to the heart, the pipette, the liver, the lungs, the spleen, the kidneys, the brain, but I add, with much desire, other truffles: fudulii, mummies, mats, marrow, brain, tongue, jaw, meat, butchers' specialties, because they only knew what was good. In the end, it's about taste, as with steaks, some will bite, others will drizzle after the apricot.
The ingredients listed above are specific to the zahana cuisine (zalhana in an older spelling) perpelated on the grill, at the muzzle of the horse, ie next to the slaughterhouses. Probably the best known is the Colentina Fairy, which at the beginning of the last century has been gathering, since the morning, all the flowers of the Bucharest gourmet. I will tell you more about Zahanua from Colentina, but also about other similar places. Until then, I leave you with three recipes from the interwar period with organs and I recommend a place where you can enjoy casap specialties (casap) as they are on the menu.
At Zahana 33 Gastronomique, on the edge of the University, on 21 Doamnei Street, I met Chef Robert Bădilă, he recently returned to the country after many years of working in foreign kitchens, longing for traditional dishes and irremediably in love with interwar cuisine. Here I ate a tuslama with a beef belly edge, great, well not for nothing did all the old courtiers prefer to hang it, and a mix of organs and other delicacies: marrow, lures, pussies and even some carp milk from the part of the house that had just gutted a few brines. If you like things like this, if they go well with long-distance wines and taraf music, don't hesitate to pay them a visit.
Here are the promised recipes, so that I don't leave you like that, on an empty stomach.


Similar recipes:

Popular horseradish tuslama with horseradish

Popular tuslama recipe with a mixture for belly soup, horseradish and garlic

Belly soup with horseradish and sour cream

Belly soup recipe with horseradish and sour cream, prepared with carrot, onion, celery and garlic

Beef belly snitel

Did you know that we can make an incredibly good schnitzel from beef belly? see here.

Cow belly soup

Beef belly soup, prepared with beef legs and various vegetables (carrots, celery and garlic), sour cream and a little lard


Similar recipes:

Popular horseradish tuslama with horseradish

Popular tuslama recipe with a mixture for belly soup, horseradish and garlic

Belly soup with horseradish and sour cream

Belly soup recipe with horseradish and sour cream, prepared with carrot, onion, celery and garlic

Beef belly snitel

Did you know that we can make an incredibly good schnitzel from beef belly? see here.

Cow belly soup

Beef belly soup, prepared with beef legs and various vegetables (carrots, celery and garlic), sour cream and a little lard


Similar recipes:

Popular horseradish tuslama with horseradish

Popular tuslama recipe with a mixture for belly soup, horseradish and garlic

Belly soup with horseradish and sour cream

Belly soup recipe with horseradish and sour cream, prepared with carrot, onion, celery and garlic

Beef belly snitel

Did you know that we can make an incredibly good schnitzel from beef belly? see here.

Cow belly soup

Beef belly soup, prepared with beef legs and various vegetables (carrots, celery and garlic), sour cream and a little lard


We find the classic recipe at Bacalbașa: “You take the belly and the legs of a cow. Quantities at your discretion. Let's say: 2 kilograms of belly, one of blackberries and one leg. To cleanse well, to water in several waters, scalding the bones of the foot, breaking them, so that their contents come out. Put all this in a pot of water to cover the meat. Add an uncleaned garlic clove, a whole onion, a carrot, 2-3 bay leaves, black peppercorns, salt and a piece of cow's tallow. Cover the pot and let it boil slightly. Then, strain the juice through a thick sieve, and rub the sieve with a spoon to get the fat out. The belly is cut into thin pieces like a straw potato. Put it back in the pot, pour over the meat the juice it was in. Elsewhere, add 4–5 egg yolks, half a bowl of yogurt, half a tablespoon of flour and rub all together. Then take 2-3 tablespoons of the soup and pour over these eggs, strain through a sieve into the soup pot. Pour in a quantity of wine vinegar as desired. Let it not be set on fire, for it is cut down ”(Gastronomic Dictatorship, 1934/1935).

Even though this food is found in other parts of the globe (for example, Mexicans make it with spicy red sauce and tell it "often”), In our country the Turkish origin seems to be indubitable. But, with or without fez and salvari, it is worth trying another crazy part of the Ottoman gastronomic heritage (especially Dobrogea), an archaic dish different from belly soup, although the proportions are quite similar. The original recipe for tuslama it underwent some modifications after entering the Romanian cuisine, the cream or horseradish being native additions, in the conditions in which the yogurt was used to give the final taste to this dish worthy of the kings' meals. Very popular in the pubs in Muntenia, until the '40s it was even more in demand than belly soup, being considered a "landlord" food, as Radu Anton Roman showed.

The royal tussock it takes a fairly long preparation time, about four hours, but the fruit is worth the effort. Use 2 kilograms of cow belly, 3 kilograms of cow's feet with bone, 1 tablespoon of butter, 1 tablespoon of flour, 1 head of garlic, 4 tablespoons of vinegar, 2-3 onions, 2 carrots, 1 parsnip, 500 ml of yogurt fat, salt, pepper.

The raw belly must be cleaned for a long time and with enlarged eyes, in several waters in which I put vinegar. After that, clean the vegetables. The belly is boiled in cold water, together with the cow's feet. Foam as many times as needed and keep the heat low. Only after hours of cooking, when the meat has begun to soften, you can add onions, carrots, parsnips and a tablespoon of salt. After the belly and legs of the cow have boiled, until the meat starts to come off the bone, you can take them out of the pot and leave them to cool. The juice in which they boiled should decrease until about 600-800 ml remain if it has not decreased, leave it on the fire until it decreases enough, show the connoisseurs. The belly is cut into suitable pieces, and the meat on the beef legs comes off and sliced. Both the vegetables and the boiled onions are discarded. Peel the garlic and then grind it, and mix the juice obtained with the fatty yogurt. Melt the butter in a deep saucepan and brown the belly and beef, then add a tablespoon of flour. With the chilled juice in which the meat was boiled, you can turn off the composition in the pan. Over this add the vinegar and yogurt with garlic, sprinkling salt and pepper to your heart's content and let it boil once more and then turn off the heat. It is necessary to enjoy it immediately, steaming, with fresh bread.

. If, however, you are part of the category of those who find belly soup unpleasant for one reason or another, I suggest the following recipe that tastes almost the same as the original and does not contain cholesterol. It is therefore also recommended to those to whom the doctor has instructed to eat less meat, as well as to those who want to "straighten" after a night of partying. It is absolutely delicious and you will almost not feel any significant difference, as Adriana Gurău assures us.

Ingredient:
- 500 gr of pleurotus mushrooms
- 1 1/2 liters of water
- 2 pieces of pickled red donut
- 1 large carrot
- 1 large onion
- 4 tablespoons oil
- 200 ml of cream
- 2 cloves of garlic
- 1 yolk
- 3 tablespoons of vinegar
- salt and pepper to taste
- 1 hot pepper

Method of preparation: Peel the onion and cut it into small pieces, peel the carrot and grate it on a small grater. The pickled donut is cut into (small) slices. Fry the vegetables in a little oil, then add water. Wash the mushrooms and cut into strips (as in the belly soup!) And add over the vegetables. Leave it to boil for about half an hour, then salt and pepper to taste. Pass the garlic through a press and add it to the soup. Add vinegar and remove the soup from the heat. The yolk mixes well with the cream and with two, three tablespoons of soup then put the rest of the cream composition, gradually, in the soup and mix constantly (this way you will not be surprised that - God forbid! - the composition is cut) . If you find it too pretentious, note that, in the absence of pleurotus fungi, the usual white ones can also be used.


7 restaurants where you eat a delicious soup or broth

As I said, most restaurants have such dishes on the menu, be they smaller or larger, bistros or even brasseries. But we will recommend today only a few of them, which caught our eye.

Beef soup at Osho

At Osho, the emphasis is not on fancy plating or fine dining, nor will you find molecular cuisine here. Instead, you will fall in love with their beef steaks!

Osho is a steakhouse in the Spring area and one of the traditional restaurants in Bucharest. With them you will find one of the most varied offers when it comes to beef - whether it comes from Australia, America, New Zealand or Japan. Do you prefer Ribeye, Kobe or Black Angus, Steak Jersey, Tomahawk or T-Bone? Whatever you choose, you will definitely eat one of the best beef steaks in Bucharest.

No wonder, then, that we will recommend you to try the beef soup from them. It is very very good, and the meat melts in your mouth!

Cacciucco, the Black Rooster

Cacciucco is a traditional Tuscan recipe, more precisely from the Livorno area.

Even if it is not a traditional Romanian dish, we recommend you try this fish soup and seafood, low, with garlic and ciabata. You can find Cacciucco (because that's what it's called) at the restaurant Black Rooster from Decebal Boulevard.

It is an Italian restaurant, which is why the rest of the soups on the menu follow the same type of Mediterranean "recipe" - they have, for example, Minestrone and fish soup with shellfish and seafood. And if we kept talking about seafood, here too you have to try the shells, which are extraordinarily good!

Mushroom cream soup at Mozzafiato

Mushrooms are edible forest mushrooms, some of the most appreciated from a gastronomic point of view.

The restaurant is also part of the Italian cuisine Breathtaking, on Calea Floreasca. With a very elegant and stylish decor, but with a very friendly and warm atmosphere, the place manages to conquer you immediately, whether you go here for lunch or dinner.

We recommend you to test their dishes, because they are very fresh and quality and follow Italian recipes very well. In fact, from Monday to Friday, you can take advantage of the lunch menu at a special price (in which case you can find cream of tomato, pumpkin or celery soup here). We liked the cream of mushroom soup, with gorgonzola croquettes, from the à la carte menu. That's why we recommend it to you.

Garlic cream soup at Thalia Victoriei

Cream garlic soup has a very fine and creamy texture! In addition, it is very fragrant and & # 8230 tasty!

restaurant Thal from Victoriei Square, more precisely on Sevastopol Street, has one of the richest offers of soups and broths. On the word! And all as Romanian and tasty as possible. From meatball soup, to bean or belly soup, from chicken soup, to tomato cream soup, from tuslama to goulash or to garlic cream soup… they are all very good (as well as the prices)! And the portions are really generous!

The restaurant is also large, located in a beautiful villa, arranged on several floors. That is why it is also suitable for groups, but it is also recommended for families with children. All in all, a great place for lunch!

Cream of potato soup with bacon at The Arts

Speck is a type of lightly smoked ham that resembles prosciutto. It is obtained from the boned pulp of raw pork.

restaurant The Arts from Piața Muncii is an extremely bright one with a super pleasant, somehow family atmosphere. It is surrounded by large windows, and the light-colored furniture, combined with the azure chairs make you feel like in Greece.

As for the menu, it is a mix of influences, the restaurant having an international specificity, but everything in an urban note. So you can order burgers or pizza, but also beef or fish antricot, if you want. It is a very suitable place for a lunch, and in the menu you will find traditional recipes - such as chicken à la grec soup, or veal, but also cream of mushroom soup or, as we took, cream of potato soup with bacon (several recipes are included in the menu of the day, which vary, and also have a good price).

Fish borscht, at Cherhana Victorița Pescărița

No meal without fish! It was like that & # 8230 Very good, by the way, because it 's very healthy!

What could we recommend from a cherhana, if not a fish borscht ?! fishery Victorița Pescărița It is a fish restaurant with fish and seafood dishes. A family business, which is probably why they are so successful.

The idea from which they started is simple, although it is based on a unique concept: a fish restaurant with recipes from around the world, but with Romanian taste and soul. This is how it offers a great diversity of fish and seafood, with a menu that includes over 100 products. We really liked the fish borscht, but you should know that they also have Storceag (sturgeon borscht) on the menu, as well as seafood soups.

Vegetable soup at Journey Pub

At Journey Pub they also have a unique grill-roaster, custom-made after the design of a passionate connoisseur of thermal processes in the kitchen. Worth trying such dishes!

I couldn't finish without including a classic vegetable soup in the list. Near the Roman Square, on George Enescu Street, you will find Journey Pub, a themed place that seems to take you on a journey around the world. And this both through the dishes on the menu and through the interior design (the place is divided into several rooms, each with a theme). What we really like is that here you can find all kinds of travel guides, bordgames, arts & ampcrafts tutorials, but also painting or modeling tools. It is a very cool place, like a playground for adults.

As for the menu, we now send you to try their soups and broths, but know that here you can also find some very good grilled dishes. Returning to ours, the vegetable soup is great, but they also have a tasty Radauti soup and an interesting cream cheese soup!


Caragiale's breweries, the place where the Bucharestian "Mitică" was born

It is said that I.L. Caragiale spent hours watching people. At the train station, at the market or (especially) in the pub, he was attentive to what was happening around him. The most succulent situations and stories that inspired Uncle Iancu in drawing his fabulous characters took place in the company of a pint of beer.

The playwright was not absent from bars and gardens, where he could be seen with his many friends & # 8211 people of letters, actors, politicians or various other characters of the time, with whom he debated for hours the topics of the day.

Caragiale fully enjoyed these rather numerous moments - it is said that one of his famous remarks & # 8220sense and monstrous sight & # 8221 was uttered on such an evening, after countless mugs of beer.

But Caragiale did not limit himself only to drinking, he also flirted with the position of pub owner. He opened his first place, & # 8220Berria Mihalcea and Caragiale & # 8221, in 1893, on Gabroveni Street, and a year later he appeared & # 8220Bereia Bene Bibendi & # 8221, in the same area, on Șelari Street. In 1895 he opened a third business, the Station Restaurant in Buzau, together with a brother-in-law.

Gambrinus Brewery from Ion Câmpineanu Street

By far the most famous place owned by Caragiale was & # 8220Bbraria Gambrinus & # 8221, opened in 1901 in a building opposite the National Theater in Bucharest (now Hotel Novotel), at the intersection of Ion Câmpineanu Street with Calea Victoriei. In line with the times, the brewery had solid wood furniture, with elaborate paneling and stucco, a decoration inspired by breweries in central and western Europe. In addition to beer, they served belly soup, royal tuslama, beaten peas, Viennese schnitzel, small, straw potato garnishes, beets, red cabbage, rice, couscous, pommes chips (fries cut into very thin slices) and cheeses. .

Due to the charisma of the author, but also to the association with the famous violinist Grigoraş Dinicu, Gambrinus Brewery has become one of the most popular places in Bucharest. Today, the building in which Gambrinus Brewery used to exist no longer exists, but its name has echoes that still resonate today.

Unfortunately, Caragiale was never a great businessman, so he liquidated one by one all the premises he owned. But beyond the failure in business, the breweries were an extraordinary source of inspiration for the great playwright: here are whole scenes from his works, here live his personal dramas some of the most delicious characters, here was born the famous & # 8220Mitica & # 8221, the embodiment of the Bucharestian in his purest spirit.


We find the classic recipe at Bacalbașa: “You take the belly and the legs of a cow. Quantities at your discretion. Let's say: 2 kilograms of belly, one of blackberries and one leg. To cleanse well, to water in several waters, scalding the bones of the foot, breaking them, so that their contents come out. Put all this in a pot of water to cover the meat. Add an uncleaned garlic clove, a whole onion, a carrot, 2-3 bay leaves, black peppercorns, salt and a piece of cow's tallow. Cover the pot and let it boil slightly. Then, strain the juice through a thick sieve, and rub the sieve with a spoon to get the fat out. The belly is cut into thin pieces like a straw potato. Put it back in the pot, pour over the meat the juice it was in. Elsewhere, add 4–5 egg yolks, half a bowl of yogurt, half a tablespoon of flour and rub all together. Then take 2-3 tablespoons of the soup and pour over these eggs, strain through a sieve into the soup pot. Pour in a quantity of wine vinegar as desired. Let it not be set on fire, for it is cut down ”(Gastronomic Dictatorship, 1934/1935).

Even though this food is found in other parts of the globe (for example, Mexicans make it with spicy red sauce and tell it "often”), In our country the Turkish origin seems to be indubitable. But, with or without fez and salvari, it is worth trying another crazy part of the Ottoman gastronomic heritage (especially Dobrogea), an archaic dish different from belly soup, although the proportions are quite similar. The original recipe for tuslama it underwent several modifications after entering the Romanian cuisine, the cream or horseradish being native additions, in the conditions in which the yogurt was used to give the final taste to this dish worthy of the kings' meals. Very popular in the pubs in Muntenia, until the '40s it was even more in demand than belly soup, being considered a "landlord" food, as Radu Anton Roman showed.

The royal tussock it takes a fairly long preparation time, about four hours, but the fruit is worth the effort. Use 2 kilograms of cow belly, 3 kilograms of cow's feet with bone, 1 tablespoon of butter, 1 tablespoon of flour, 1 head of garlic, 4 tablespoons of vinegar, 2-3 onions, 2 carrots, 1 parsnip, 500 ml of yogurt fat, salt, pepper.

The raw belly must be cleaned for a long time and with enlarged eyes, in several waters in which I put vinegar. After that, clean the vegetables. The belly is boiled in cold water, together with the cow's feet. Foam as many times as needed and keep the heat low. Only after hours of cooking, when the meat has begun to soften, you can add onions, carrots, parsnips and a tablespoon of salt. After the belly and legs of the cow have boiled, so that the meat begins to come off the bone, you can take them out of the pot and leave them to cool. The juice in which they boiled should decrease until about 600-800 ml remain if it has not decreased, leave it on the fire until it decreases enough, show the connoisseurs. The belly is cut into suitable pieces, and the meat on the beef legs comes off and sliced. Both the vegetables and the boiled onions are discarded. Peel the garlic and then grind it, and mix the juice obtained with the fatty yogurt. Melt the butter in a deep saucepan and brown the belly and beef, then add a tablespoon of flour. With the chilled juice in which the meat was boiled, you can turn off the composition in the pan. Over this add the vinegar and yogurt with garlic, sprinkling salt and pepper to your heart's content and let it boil once more and then turn off the heat. It is necessary to enjoy it immediately, steaming, with fresh bread.

. If, however, you are part of the category of those who find belly soup unpleasant for one reason or another, I suggest the following recipe that tastes almost the same as the original and does not contain cholesterol. It is therefore also recommended to those to whom the doctor has instructed to eat less meat, as well as to those who want to "straighten" after a night of partying. It is absolutely delicious and you will almost not feel any significant difference, as Adriana Gurău assures us.

Ingredient:
- 500 gr of pleurotus mushrooms
- 1 1/2 liters of water
- 2 pieces pickled red donut
- 1 large carrot
- 1 large onion
- 4 tablespoons oil
- 200 ml of cream
- 2 cloves of garlic
- 1 yolk
- 3 tablespoons of vinegar
- salt and pepper to taste
- 1 hot pepper

Method of preparation: Peel the onion and cut it into small pieces, peel the carrot and grate it on a small grater. The pickled donut is cut into (small) slices. Fry the vegetables in a little oil, then add water. Wash the mushrooms and cut into strips (as in the belly soup!) And add over the vegetables. Leave it to boil for about half an hour, then salt and pepper to taste. Pass the garlic through a press and add it to the soup. Add vinegar and remove the soup from the heat. The yolk mixes well with the cream and with two, three tablespoons of soup then put the rest of the cream composition, gradually, in the soup and mix constantly (this way you will not be surprised that - God forbid! - the composition is cut) . If you find it too pretentious, note that, in the absence of pleurotus fungi, the usual white ones can also be used.


Caragiale's breweries, the place where the Bucharestian "Mitică" was born

It is said that I.L. Caragiale spent hours watching people. At the train station, at the market or (especially) in the pub, he was attentive to what was happening around him. The most succulent situations and stories that inspired Uncle Iancu in drawing his fabulous characters took place in the company of a pint of beer.

The playwright was not absent from bars and gardens, where he could be seen with his many friends & # 8211 people of letters, actors, politicians or various other characters of the time, with whom he debated for hours the topics of the day.

Caragiale fully enjoyed these rather numerous moments - it is said that one of his famous remarks & # 8220sense and monstrous sight & # 8221 was uttered on such an evening, after countless mugs of beer.

But Caragiale did not limit himself only to drinking, he also flirted with the position of pub owner. He opened his first place, & # 8220Berria Mihalcea and Caragiale & # 8221, in 1893, on Gabroveni Street, and a year later he appeared & # 8220Bereia Bene Bibendi & # 8221, in the same area, on Șelari Street. In 1895 he opened a third business, the Station Restaurant in Buzau, together with a brother-in-law.

Gambrinus Brewery from Ion Câmpineanu Street

By far the most famous place owned by Caragiale was & # 8220Bbraria Gambrinus & # 8221, opened in 1901 in a building opposite the National Theater in Bucharest (now Hotel Novotel), at the intersection of Ion Câmpineanu Street with Calea Victoriei. In line with the times, the brewery had solid wood furniture, with elaborate paneling and stucco, a decoration inspired by breweries in central and western Europe. In addition to beer, they served belly soup, royal tuslama, beaten peas, Viennese schnitzel, small, straw potato garnishes, beets, red cabbage, rice, couscous, pommes chips (fries cut into very thin slices) and cheeses. .

Due to the charisma of the author, but also to the association with the famous violinist Grigoraş Dinicu, Gambrinus Brewery has become one of the most popular places in Bucharest. Today, the building where Gambrinus Brewery used to exist no longer exists, but its name has echoes that still resonate today.

Unfortunately, Caragiale was never a great businessman, so he liquidated one by one all the premises he owned. But beyond the failure in business, the breweries were an extraordinary source of inspiration for the great playwright: here are whole scenes from his works, here live his personal dramas some of the most delicious characters, here was born the famous & # 8220Mitica & # 8221, the embodiment of the Bucharestian in his purest spirit.


Tuslama. from the Danube ports of the early twentieth century

While talking yesterday about the delights of zahanalas, we felt like a cough. The sister with equal rights of the belly soup, tuslamaua was a star of the interwar zahanala in the area of ​​Muntenia and Dobrogea, but the entrance was made on the Mioritic plateau at the beginning of the 20th century, on the mouth of the Danube, brought by sea. homage by the Turks. At that time, Sulina was one of the largest ports in Europe, with the status of free port, and such intense commercial activity brought it the name of Europolis. It was a lively city, animated by thousands of Romanian, Turkish, Greek, Armenian, Italian and other navigating and trading merchants. The second great port was that of Braila, about which Panait Istrati wrote dozens of short stories, in which he illustrated so plastically the life on the periphery of society of the porters and thugs in the slums, in which characters like Terente or Codin made the law. In those days, the tuslamaua became a poster head through the bars in the ports, invaded daily by sailors tired of walking on water and rubbing the decks of ships. A hot cough, with a lot of tassel and a few good sticks of brandy, set their blood in motion, and then they looked for the establishments with red lanterns for others. pohte of the carnal.

Tuslamaua is made most of the time, after the belly for the soup has been boiled. From the boiled belly it is chosen edge or edge, that is, the muscle that joins the abdomen. If we start from the beginning on the tuslama, it is made from the belly we have. There are two variants of tuslama: the one simplified by the birtasii of those times, in which the belly is boiled with beef bones shaved of meat, until the juice decreases well and it is mixed with garlic, horseradish, sour cream and others, or the non-Turkish version, in which Boiled veal bones covered with meat are boiled, and the cut belly is pulled through butter and a flour sauce is made, with garlic, sheep or goat yogurt.

There are two more words to say about the type of belly we choose: raw or pre-cooked. The belly itself has no taste, flavors and takes them especially from garlic but also from vegetables and bones from the juice in which it boiled. So theoretically we can go on a pre-cooked belly, especially since it is prepared much faster than the raw one. But still a detail remains in the discussion, by boiling, the raw belly also leaves its specific taste in the juice. Therefore, I, if I'm in a hurry, prepare the soup or the stuffing from the pre-cooked belly, but when I want it to come out, I make it from raw belly, I put it to boil in the pressure cooker and that's it.

  • I opted today for the version with raw belly and then drawn in butter, but I did not thicken the sauce with flour, but with starch. Also in the variant a & # 8217la & # 8217turca & # 8217bre, is used in the chapter vegetables parsnip, which I replaced with parsley root. Otherwise, I followed the traditional Turkish recipe:
  • 1 kg of raw belly
  • 2 kg of beef bones (I put a calf's knee with some meat and a hoof)
  • 1 ceapa mare, 2 morcovi, 1 radacina de patrunjel mai mare
  • 1 capatana de usturoi (imbracata bine)
  • 300 g de iaurt de oaie (sau de care vreti), 2 linguri de unt
  • 2-3 linguri de otet, dupa cum va place de acru
  • 2 linguri de amidon
  • salt pepper
  1. am pus la fiert oasele si burta la foc mic in apa rece, am luat spuma pe masura ce a aparut in peisaj, pana a inceput sa fiarba limpede
  2. am adaugat legumele si o lingura de sare, am lasat la fiert 3 ore la foc mic
  3. am scos burta si oasele, le-am lasat sa se raceasca, am pus zeama intr-un castron, sa se racoreasca si ea dupa atata zbucium. Legumele le-am aruncat, desi as fi putut sa le dau o destinatie. Alta data.
  4. am frecat usturoiul presat cu 1 lingurita de sare, pana s-a facut pasta, am adaugat iaurtul si le-am imprietenit bine
  5. dupa ce s-au racit, am scos carnea de pe oase, burta am taiat-o felii (sau patratele si ce alte forme geometrice va mai inspira)
  6. am incins o tigaie si untul, am rumenit burta si carnea, am stins lucrarea cu 3 polonice de supa in care au fiert, am dat focul mic
  7. am dizolvat 2 linguri de amidon in apa rece (amidonul il reglati in functie de consistenta dorita) si l-am aruncat in fiertura, am lasat sa mai bolboroseasca un pic cat sa se lege, am turnat pe-acolo si otetul
  8. in sosul de iaurt am pus cateva linguri de supa si apoi am trimis sosul in tigaie, in solie de pace la Inalta Poarta. Prin Poarta inteleg tuslamaua, n-am veleitati otomane.
  9. tigaia a zis ca mai sta pe foc un minut, am lasat-o in legea ei, dar i-am dat sare si piper
  10. am transferat continutul in blide, spre marea bucurie a asistentei pofticioase. Am tras langa noi o paine proaspata cu coaja groasa, niste ciusca iute si ce a vrut sa bea fiecare. Boierii au vrut un Savignon, eu am baut ca un taran ce sunt, o tuica de pruna de Racari de la Marinica.

V-au mai ramas ceva zeama si oase? Nu le aruncati, va invat maine ce sa faceti cu ele.


Video: Reteta de Tuslama de Burta


Comments:

  1. Aethelred

    Now all is clear, thanks for an explanation.

  2. Mesrop

    You are not right. I'm sure. I invite you to discuss.

  3. Maxwell

    Thanks to the author, keep making us happy!

  4. Nef

    This can be argued endlessly ..

  5. Brett

    any strange traffic will be received.

  6. Kazracage

    What else interests you?

  7. Akule

    I apologize, it doesn't come close to me at all.



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