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Honey bags

Honey bags


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In a bowl put 2.5-3 liters of water or soup and a teaspoon of salt. Bring to the boil, then put the washed and cut lamb pieces. When it starts to boil again, turn on the low heat and remove all the foam that forms until the water or soup remains clear or the foam is white.

We clean the carrots, celery, parsnips and peppers, wash them, cut them into large pieces and add them to the borscht after removing all the foam. When the vegetables have softened, remove them and add the rice. Let everything boil over low heat until the meat and rice are cooked, stirring occasionally so that the rice does not stick to the bottom of the pan.

Meanwhile, clean, wash and chop the onion into small slices and put the borsch in a cooking pot. After the meat is cooked, add the onion and borscht.

In a bowl, mix the egg with the finely chopped parsley and larch, add a little borscht (soup) in the bowl until it reaches the same temperature as the borscht, then pour everything over the borscht, turn off the heat and cover the bowl.


Lamb borscht, Pastorel Teodoreanu's recipe

My friend Costache had met me with a young niece of his, recently married and a housewife. My niece had called me, asking me to come earlier, asking for something.
Don't take me for granted that I bothered you, he told me from now on I entered the door, but my husband brought me a Dobrogea lamb.
It's best for steak, I say.
I know, but I don't have a skewer.
It has nothing to do! It's big?
Three or four kilograms. I didn't weigh it.
And what do you want to do with him?
That's exactly what I wanted to ask you. but without knowing old Costache! Skewer, as I told you, I do not have, for stew is not the time, what to do?
You will make three dishes out of it.
How so
Very well. A borscht, a steak and a drob or a, as they say in Moldova, cighir pie.
And do you know the recipes?
How not!
What else will Costache wonder?
Now, I say, take a piece of paper, a pencil and write.
I dictated them as follows:

HONEY BAGS
for six people

Peel a squash, grate it and put it in cold water for an hour. Boil in a pot two liters of salted water, in which you add 1-2 carrots, a whole celery, but not cut, but only notched and 100 g of finely chopped onion. Let the vegetables boil and wash the meat in more cold water. When the vegetables are almost ready, cook the meat. After cooking with the vegetables for about 15 minutes, add borscht and bring to a boil. Then remove the pot from the heat, add 2-3 bunches of green onions, hardened in 80 grams of fat, as well as dill, parsley and larch, finely chopped. Once here, you have deep plates and spoons, so that the bag is ready.


  • 1 kg lamb (neck, back, some ribs)
  • 1 dried white onion
  • 3 green onions
  • a small piece of celery (or a stem)
  • 1 small bell pepper
  • 1 medium carrot
  • 400 g diced tomatoes (from jar or can)
  • 500 ml fresh borscht
  • 1 egg tied
  • a bunch of fresh larch

Wash and clean the skin very well and excess fat.

Boil it with enough water to cover it with two or three fingers. Add a little salt, then froth whenever needed.

Meanwhile, wash, clean and chop the roots and vegetables.

After any traces of foam disappear, add the vegetables and roots, add a teaspoon of salt and cook until the meat is completely cooked.

Then add the tomatoes, bring a few more boils, borscht, season with salt and beaten egg. At the end add the chopped larch and the soup is ready.

If you like it, you can eat it with sour cream and hot peppers. Good appetite!

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5 recipes with lamb for the Easter meal

Lamb tripe

Lamb dishes are not missing from the Easter table. We present you 5 recipes with lamb: lamb liver, lamb borscht with larch, lamb stew, grilled lamb skewers and lamb leg marinated in yogurt.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Ingredients: lamb entrails (heart, liver, kidneys), 500 g chicken liver, 4 boiled eggs and 4 raw eggs, 4 bundles of green onions, 3 bundles of parsley, 3 bundles of dill, two slices of bread, a cup of milk, salt, pepper, breadcrumbs, lamb puree. Put in a saucepan, for an hour, the lamb entrails and chicken livers, with cold water. Bring to the boil in salted water and froth from time to time. Put the entrails and slices of bread soaked in milk through the mincer. Mix with chopped greens and raw eggs. Season with salt and pepper to taste. Grease a pan with oil and line it with breadcrumbs, then put the lid with the edges out. Fill the tray halfway with the drob composition, arrange the boiled eggs and pour the rest of the composition on top. Cover with the lid and bake for 40-45 minutes. After it cools, cut the lamb chop into slices.

2. LAMB BORS WITH LEUSTEAN Ingredients: 750 g of lamb ribs, 3 carrots, a bunch of green onions, 3 bunches of loboda, 5 tablespoons of rice, 500 ml of borscht, a bunch of larch, salt, pepper, bay leaves. Boil water with bay leaf and spices. Put the lamb ribs in boiling water, separated from each other.


Similar recipes:

Sheep borscht

Sheep and julienned vegetable borscht recipe

Peasant sheep borscht

Peasant borscht recipe made from mutton with carrots, bleach, celery, potatoes, broth and canned tomatoes

Sheep meatball borscht

Sheep meatball borscht recipe, prepared with carrots, bleach, celery, broth, tomatoes and eggs


Detailed ingredients for lamb borscht:

Clean, wash and cut the lamb, then leave it in cold water, until you clean and chop the vegetables and greens. Cook the onion in a little oil, then add the lamb, water and salt to taste. Wash the rice and leave it in cold water, soak it. When the meat is half cooked, add the vegetables, greens, rice and borscht and let it cook for another 15 minutes, so that all the ingredients are well cooked. If you want, you can straighten the borscht with a little sour cream or beaten egg.

Lamb borscht should not be missing from your family's festive Easter meal!


5 recipes with lamb for the Easter meal

Lamb tripe

Lamb dishes are not missing from the Easter table. We present you 5 recipes with lamb: lamb fillet, lamb borscht with larch, lamb stew, grilled lamb skewers and lamb leg marinated in yogurt.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Ingredients: lamb entrails (heart, liver, kidneys), 500 g chicken liver, 4 boiled eggs and 4 raw eggs, 4 bundles of green onions, 3 bundles of parsley, 3 bundles of dill, two slices of bread, a cup of milk, salt, pepper, breadcrumbs, lamb puree. Put in a saucepan, for an hour, the lamb entrails and chicken livers, with cold water. Bring to the boil in salted water and froth from time to time. Put the entrails and slices of bread soaked in milk through the mincer. Mix with chopped greens and raw eggs. Season with salt and pepper to taste. Grease a pan with oil and line it with breadcrumbs, then put the lid with the edges out. Fill the tray halfway with the drob composition, arrange the boiled eggs and pour the rest of the composition on top. Cover with the lid and bake for 40-45 minutes. After it cools, cut the lamb chop into slices.

2. LAMB BORS WITH LEUSTEAN Ingredients: 750 g of lamb ribs, 3 carrots, a bunch of green onions, 3 bunches of loboda, 5 tablespoons of rice, 500 ml of borscht, a bunch of larch, salt, pepper, bay leaves. Boil water with bay leaf and spices. Put the lamb ribs in boiling water, separated from each other.


Lamb borscht recipe: ingredients and preparation

Ingredient:

  • 1, 5 kg of lamb - necessarily and bone (lamb ribs are excellent)
  • 2 l of borscht
  • 2 bunches of green onions
  • 1 green loboda link
  • 1 cup of rice
  • 1 carrot
  • 1 parsnip
  • 1 small celery
  • 1 parsley root
  • 1 small larch connection
  • peppercorns
  • 2 bay leaves
  • 1 cup apple cider vinegar

Method of preparation:

The most important step for the success of this lamb borscht is to prepare the meat. Remove excess fat (but not all) and make sure there are no traces of fur on the meat.

The meat, well washed, is put in a pot of cold water, a few peppercorns, 2 bay leaves and a cup of vinegar. Leave on low heat until foam gathers. Sprinkle with a pinch of salt, gather the foam, let it boil for 2-3 minutes, then turn off the heat.


How to prepare lamb soup with borscht

The lamb is carefully cleaned of skins and excess fat and boiled in a pot of cold water to cover it. Add 1 teaspoon of salt from the beginning and remove the foam from the surface as it forms, repeating the foaming operation whenever necessary.

After no more foam forms on the surface, add the carrots, bell peppers, parsley root, onion and green onion, all cleaned, washed and chopped into suitable pieces. Continue to cook until the meat is well cooked, at which point it is removed from the pot.

Add the diced tomatoes. The lamb is quickly deboned, cut into suitable pieces and added back to the pot. Separately, the borscht is boiled and only then poured into the soup pot. Bring to a boil and immediately turn off the heat.

In a bowl, beat the cream well with the two yolks. Add 1 pinch of hot juice, mix well and pour into the soup pot. Add the well-washed and finely chopped larch, season with salt and pepper and the soup is ready to serve.


Method of preparation

Lamb borscht with red loboda

Cut the meat and put it to boil. Foam it carefully and continue cooking.

Honey bags

Cut the meat into suitable large pieces and fry in hot oil so it won't come out.


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