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Tripe soup

Tripe soup


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The pork legs are washed and raised long, in order to be better penetrated when boiling. Together with the beef belly, a whole big carrot (I put several small ones from the yard), halves of two bell peppers and salt are boiled in a pressure cooker, leaving on the fire approx. 50 minutes. My pot is 9 liters, and I add water so that it does not exceed 3/4 of the height of the pot.

When the meat has boiled, separate it from the juice by straining and cut into strips of approx. 3-4 cm., Choosing the meat on the legs. Add the meat strips to the soup juice. Carrot and pepper are set aside.

Separately beat 5 yolks with a pinch of salt and 1 liter of fatty yogurt, then put in the juice little by little, mixing well. It is added to the juice only when it is warm, not hot as it will be cheese.

Peel a squash, grate it and squeeze the juice. We match the salt juice.

For the appearance, put two carrots on the small grater and heat them in a tablespoon of oil, until the oil turns orange. Put everything in a strainer and squeeze the carrot juice well into the soup. We thus obtain orange stars that give a pleasant appearance to the soup.

The soup is served hot, with hot peppers and a tablespoon of vinegar. (I put vinegar in which the hot pepper was)

Great appetite!

PS: Honestly, I tried beef bones, but they don't have the same taste, and the juice comes out quite ..... "long": D I also attached a picture with cold soup: clean meat.

Also, I don't put onions in belly soup, so I didn't go wrong with the ingredients;)


How do we prepare belly soup?

1. Wash the bones well and let them stay in cold water for 2-3 hours, then put them to boil in an 8 l pot. When the water boils, froth and add the well-washed belly.

Bones for belly soup Tripe soup

2. Let it simmer with a lid and when the belly is almost cooked add the cleaned and washed vegetables, salt, pepper and bay leaf.

3. When the belly has boiled, strain the juice into another pot and after the belly has cooled a little enough to cut it, cut it into pieces and add it to the pot.

Now I know that a lot of people throw away the vegetables but I crush it well with the cream soup blender in a bowl with a little juice and then pour it into the pot.

4. Rub the yolks well with sour cream and add little by little the hot juice and then pour the whole mixture into the pot.

5. Crush the garlic well and add it to the soup.

6. Add the finely chopped hot pepper and sour only with vinegar (be careful not to put too much because the soup "acquires" a sour taste after a while and not for a moment). You can also add vinegar from pickled hot peppers.

7. Season with salt and then "color" the soup so we clean a small carrot and then put it on a fine grater. Heat it well in a tablespoon of oil and then put the whole mixture in the pot. The soup will acquire a beautiful dark yellow color.

Tripe soup Tripe soup Tripe soup

Other pictures with tried recipe:

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Ingredients needed for belly soup:

Tripe soup

Ingredients

  • 2 & # 32 kg & # 32 fresh or frozen belly cleaned
  • 1 & # 32 kg & # 32 beef bones
  • 3 & # 32 carrots & # 32 suitable
  • 1 & # 32 pastarnac
  • 1 & # 32 parsley root
  • 1 & # 32 small celery
  • 1 & # 32 small onion
  • 1 & # 32 teaspoon & # 32 peppercorns
  • 2-3 & # 32 bay leaves
  • 4 & # 32 yolks
  • 400 & # 32 g & # 32 sour cream & # 32 25% fat
  • 6-7 & # 32 cloves & # 32 garlic
  • 1 & # 32 small hot pickled peppers
  • salt
  • vinegar

How to make pre-cooked frozen belly soup?

After thawing, I put the belly noodles in a large bowl and rinsed them in several cold waters. They must be white and odorless. I drained them well in a strainer and added them to the filtered soup. I put the pot back on the fire and brought it to a boil. Belly noodles, already pre-cooked, do not need more than 20-30 minutes of boiling.

What vegetables are put in the belly soup?

Until the soup came to a boil again, I grated a carrot on a fine grater and placed it in a saucepan with 1 tablespoon of oil. I simmered the carrot for 10 minutes, stirring constantly. This process intensifies its color, sweet taste and aroma and softens it well.

I added the grated and hardened carrot to the soup and let it boil for another 15 minutes. What a flour the carrot gave him! The carrot was grated so finely that it disintegrated completely in the soup.


Boneless belly soup

Boneless belly soup recipes: how to cook boneless belly soup and the tastiest recipes for belly soup without belly, belly soup, Moldovan belly soup, plain belly soup, vegan belly soup, vegetarian belly soup, frozen belly soup, Transylvanian belly soup, belly soup recipes traditional, Transylvanian belly soup recipe.

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Tripe soup


Until now, it never occurred to me to do tripe soup, only at the thought that I had to work so hard on it that I lost my appetite. Then, I discovered the pre-cooked belly and here I dared to make belly soup, and it went crazy.

For belly soup we need:
& # 8211 1 kg 1/2 pre-cooked belly (I buy pre-cooked and sliced ​​from Metro)
& # 8211 1 kg of beef (or beef sticks & # 8230but I had the meat in the fridge so I used it)
& # 8211 vegetable soup: 1-2 carrots, celery, 1 parsnip, 1-2 parsley root
& # 8211 peppercorns (green and black)
& # 8211 1-2 hot peppers (depending on how hot you like, you can also use fresh and pickled ones, I offer you a recipe for pickled hot peppers)
& # 8211 a jar of donuts in vinegar (or you can make pickled donuts according to my recipe)
& # 8211 1 large head of garlic
& # 8211 1/2 cream cake
& # 8211 5-6 egg yolks
& # 8211 2 tablespoons flour

Buuunnn! In the first phase we do this: we boil, in about 5-6 l of water, the beef, the vegetables, both cut into pieces, in order to boil the pepper more easily. Leave it to boil until the beef is ready ... that is, about 4 hours, in my case. Then strain the vegetables and beef, and the water in which they boiled is poured into a 5 l pot.

If you have cuckoo (pressure cooker) all the better. Mine being disused, I boiled it in the normal pot, and so I put more water, because the beef boils hard and so the water drops a lot.

Separately, wash the belly well, several times, in water with vinegar, until it removes the smell. Rub the belly with coarse salt and cut into small pieces that happened to be large. Then we put the belly to boil, in the water on the beef and vegetables. The pre-cooked belly is not left to boil for long, about 30 minutes, because otherwise it will crumble. We sour the soup with all the amount of vinegar on the donuts. Then cut the hot pepper and a few donuts for appearance.

In the last boil, add the crushed garlic. Separately, prepare mayonnaise from sour cream, flour and egg yolks and add thinly to the soup. Belly soup matches salt and & # 8230


Belly soup according to the old recipe, originating from the notebook with boyar recipes. Worth a try!

About 4-4.5 liters of soup [For a serving of belly soup, there should be 100 g of a mixture of boiled belly and bone tendons and 300-350 ml of juice (perfect proportion)]:

2 kg fresh, cleaned belly

1.5-2 kg of beef bones with marrow (ask the butcher to cut them into smaller pieces, to fit well in the pot)

2 carrots 1 onion 1 parsley root, parsnip

a piece of celery root, about 100 g

1 tablespoon grated flour (20 g)

Keep the belly in warm water with vinegar or lemon juice and baking soda for at least 2 hours before starting to cook, so that it comes out of the specific smell and whitens. We are talking about the already cleaned belly.

The bones are washed well and I advise you to be very careful, not to have hair, something like this happens. Put the bones in a large pot (the bones should be at the bottom, if it is the belly it is possible to stick to the boil) and the belly, fill it with enough water to cover and add 2 tablespoons of salt.

When it boils, leave it for another 10 minutes, then throw away the water, wash the bones very well and put them back to boil. The belly is washed and checked if it is cleaned well. Often - most often, it is only washed, not cleaned of the skin.

Scalded in this way, it is very easy to clean. It can be seen on the smooth side that it has a skin, which is pulled and cleaned, just like when you burn in the sun and the skin peels off. This is a big secret, which unfortunately many housewives do not know and leaves the stomach unclean. When boiled, this skin is unsightly, brown and very dirty.

Put the belly on top of the bones, add salt and hot pepper, peppercorns, onion and cleaned roots and let it boil for a few hours. From time to time it is supplemented with hot water, not cold, because it strengthens the meat, so that the liquid covers the belly and bones.

When the belly is well cooked, check the bones, to make the tendons soft, strain the juice into another pot, set aside the vegetables (you can pass and add back to the soup or give to the puppies), and leave the belly and bones to cold.

The yolks (egg whites are not used in the belly soup, because they give that cut aspect) are beaten with 1 teaspoon of salt and left aside for at least 20 minutes, to intensify their color.

Put the juice on the fire and add vinegar to taste, but not too much, better to put each on a plate.

Add sour cream and flour to the yolks, mix well and then add a little of the boiling juice. I take the juice with my left hand with a polish or kettle and with my right hand I mix it well with the target, pour the boiling juice until the yolks with the juice from the bowl are as hot as the soup.

You have to be very patient, pour a little and stir constantly, otherwise the soup is cut. Pour everything into the soup pot and continue to mix until it boils.

Match the taste with salt, let it boil for a few more minutes and you're done. The belly is cut into strips suitable for the spoon, about 2 - maximum 3 cm long, the tendons on the bones are gathered and they are also cut into small pieces and added to the soup.

Put a carrot on a small grater and put in a pan with 3 tablespoons of oil and cook until the oil turns orange. This will be the "face" of our soup, drain into the soup pot and let it boil for a while, to even out.

Serve hot, with a dish with which to season each soup to taste with: mujdei, vinegar, sour cream. You can also use fatty yogurt, whipped milk, sana, kefir, but double the amount of sour cream. This is the real belly soup, with thick juice, not clear water, uncut and with a taste that you will mention to me.

And to make sure you understand (the teacher in me says the word), let's recap the secrets of a successful soup:
fresh belly (and not pre-cooked.) bones with beef marrow (take out the marrow and make some absolutely bestial sandwiches)

only the yolks are left on the belly for at least 2 hours in water with vinegar to be white
the belly and bones are scalded, the first water is thrown away

the belly is cleaned of skin

add 1 tablespoon of flour to the yolks to bind

vinegar is added to the soup juice and then the boiling juice is poured, little by little, stirring continuously, until the composition of the yolks with sour cream is boiling.

pour over the soup and mix continuously, until it boils, make a "face" with carrots, so that the soup is freckled.

Chef's secret: Add 1 tablespoon of flour to the yolk dressing with sour cream to bind the soup. This flour (20 g-1 tablespoon grated) means less than 0.5% of the soup, so it does not replace sour cream or egg.

But.
Using flour, the soup will not have that unsightly "cut" appearance. My soup looks like silk, it looks like an extremely fine cream. And made only with yolks, not with egg whites… I can't explain what taste and texture this soup can have.

I challenge you to try the soup as I said…

The difference between a belly soup made as I gave the recipe and another soup, is that the difference between the real Moldovan cake, made with 20-30 yolks per 1 kilogram of flour and a slightly sweet bread made with 2 whole eggs per 1 kg of flour.

I won't tell you more. Try the recipe.

TIP: 2-3 donuts in vinegar can be added at the end, cut into thin strips, the size of belly strips, for an increase in color and taste. ATTENTION: Do not add greens to this soup. It's like a cream with yolks and sour cream!

A big secret of belly soup is that the juice is tasty, the soup is rich, not clear water.

That's why bone marrow and boiled vegetables are used to make the juice tasty.

If you use a pre-cooked belly, without bone marrow and without vegetables, there will be no God.

Now that I have told you all the old, authentic secrets of the boyar belly soup, which I know from my aunts and old cooks, I challenge you to cook a real, good belly soup and show me pictures.


Ingredients needed for belly soup:

Tripe soup

Ingredients

  • 2 & # 32 kg & # 32 fresh or frozen belly cleaned
  • 1 & # 32 kg & # 32 beef bones
  • 3 & # 32 carrots & # 32 suitable
  • 1 & # 32 pastarnac
  • 1 & # 32 parsley root
  • 1 & # 32 small celery
  • 1 & # 32 small onion
  • 1 & # 32 teaspoon & # 32 peppercorns
  • 2-3 & # 32 bay leaves
  • 4 & # 32 yolks
  • 400 & # 32 g & # 32 sour cream & # 32 25% fat
  • 6-7 & # 32 cloves & # 32 garlic
  • 1 & # 32 small hot pickled peppers
  • salt
  • vinegar

Tripe soup


Until now, it never occurred to me to do tripe soup, only at the thought that I had to work so hard on it that I lost my appetite. Then, I discovered the pre-cooked belly and here I dared to make belly soup, and it went crazy.

For belly soup we need:
& # 8211 1 kg 1/2 pre-cooked belly (I buy pre-cooked and sliced ​​from Metro)
& # 8211 1 kg of beef (or beef sticks & # 8230but I had the meat in the fridge so I used it)
& # 8211 vegetable soup: 1-2 carrots, celery, 1 parsnip, 1-2 parsley root
& # 8211 peppercorns (green and black)
& # 8211 1-2 hot peppers (depending on how hot you like, you can also use fresh and pickled ones, I offer you a recipe for pickled hot peppers)
& # 8211 a jar of donuts in vinegar (or you can make pickled donuts according to my recipe)
& # 8211 1 large head of garlic
& # 8211 1/2 cream cake
& # 8211 5-6 egg yolks
& # 8211 2 tablespoons flour

Buuunnn! In the first phase we do this: we boil, in about 5-6 l of water, the beef, the vegetables, both cut into pieces, in order to boil the pepper more easily. Leave it to boil until the beef is ready ... that is, about 4 hours, in my case. Then strain the vegetables and beef, and the water in which they boiled is poured into a 5 l pot.

If you have cuckoo (pressure cooker) all the better. Mine being disused, I boiled it in the normal pot, and so I put more water, because the beef boils hard and so the water drops a lot.

Separately, wash the belly well, several times, in water with vinegar, until it removes the smell. Rub the belly with coarse salt and cut into small pieces that happened to be large. Then we put the belly to boil, in the water on the beef and vegetables. The pre-cooked belly is not left to boil for long, about 30 minutes, because otherwise it will crumble. We sour the soup with all the amount of vinegar on the donuts. Then cut the hot pepper and a few donuts for appearance.

In the last boil, add the crushed garlic. Separately, prepare mayonnaise from sour cream, flour and egg yolks and add thinly to the soup. Belly soup matches salt and & # 8230


Boneless belly soup

Boneless belly soup recipes: how to cook boneless belly soup and the tastiest recipes for belly soup without belly, belly soup, Moldovan belly soup, plain belly soup, vegan belly soup, vegetarian belly soup, frozen belly soup, Transylvanian belly soup, belly soup recipes traditional, Transylvanian belly soup recipe.

Belly soup with sour cream

Soups and broths, Soups, Christmas 1.2 kg pre-cooked beef belly 1 beef bone 1 1/2 carrots 1 gully 2 parsley roots 1 celery thread 1 tablespoon peppercorns 2 bay leaves 1/2 red pepper 1 hot pepper 400 gr sour cream 6 large cloves garlic 4 tablespoons high salt 2 tablespoons oil 7 tablespoons vinegar.

Tripe soup

Soups, Meat dishes, Soups and broths 2 kg beef belly 4 carrots 1 piece beef brine 2 onions 1/2 celery a clove of garlic 4-5 egg yolks 400 g cream salt pepper berries bay leaves vinegar

Tripe soup

Soups and broths, Soups, Christmas 1 kg beef belly, 1 brine, 1-2 carrots, 1 root parsley, an onion, 3-4 eggs, 250-300 g sour cream, 2-3 tablespoons apple cider vinegar with honey, pepper , salt, a clove of garlic, greens.

Tripe soup

Soups and broths, Soups, Christmas 500 gr beef belly 400 gr beef brine 2 carrots 2 onions 3-4 eggs 200 gr sour cream salt

Belly soup with yolk and vegetables

Soups and broths, Soups, Christmas 1 kg belly, 1 leg of veal, 2 carrots, 2 parsley, 2 onions, 2 bay leaves, 2-3 egg yolks, 2 tablespoons of wine vinegar or ½ lemon, peppercorns, salt 1 tsp sea ​​garlic

Transylvanian belly soup

Pork soup, Meat soups, Soups 1 kg pre-cooked beef belly 1 piece brine 2 onions 1 bell pepper 300 ml sour cream 1 head garlic 3 eggs salt pepper bay leaves vinegar for dressing

Belly soup with beef and sour cream

Soups and broths, Soups, Christmas 2 kg commercial belly (already washed and cleaned), a cow's tail or cow's knees (ask the butcher for a "key"), an onion, two carrots, 4 eggs, 300 g sour cream, vinegar, a clove of garlic

Tripe soup

Peppers, Bell peppers, Red onions 2 kg clean belly meat 300 gr sour cream 3 egg yolks 3 carrots 2 parsnips roots 1 celery 1 red onion 1 bell pepper 1 optional donut vinegar vinegar or juice squeezed from a lemon salt freshly ground pepper a little dried mint.

Belly soup with beef stew

Soups and broths, Soups, Christmas for 5 servings: beef belly - 1.2 kg beef stew - 500 g carrots - 100 g onion - 100 g celery root - 100 g garlic - 70 g peppercorns - 20-25 eggs - 3 sour cream yolks - 200 g flour - 30 g red donuts in vinegar - 100 g vinegar and.

Pork bone soup

Soups and broths, Soups, Christmas 6 pieces pork bone, 2 onions, 2 carrots, 1/2 celery, 1 parsnip, 4 potatoes, 50 g rice, 1 l borscht, 1 box of peeled tomatoes, salt, pepper, 1 egg, greens

Tripe soup

Soups and broths, Meat soups, Christmas a bowl of concentrated bone soup, some carrots, some parsley, a piece of celery root would have gone, but I didn't find garlic, sour cream, three yolks, horseradish.

Fake belly soup

Soups and broths, Vegetable soups, Christmas 0.5 kg fresh pleurotus mushrooms 2 carrots 1 parsley 2-3 green onions 1/2 kale 1 tomato 1 bell pepper 5-6 cloves garlic 1 raw yolk sour cream green parsley 1 sprig green larch sare pepper bors

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Chicken leg rolls

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Meat dishes 800 g boneless and fat-free pork leg 1/2 lg oil 2 kapia peppers 150 g cherry tomatoes salt 2 bay leaves 200 g wild rice water

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500 g boneless chicken skin and skin 2 eggs 200 g flour

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Pui Kiev

Meat dishes 1 boneless chicken breast 100 g parsley butter 2 cloves garlic pepper pepper 1-2 eggs flour and breadcrumbs oil for frying

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Meals, Meat dishes 500 ml milk 300-400 gr lean beef (boneless, fat-free) 1 tablespoon flour 3 cloves garlic a sprig of green onion a little dill a little parsley (I used ice cream) Easter

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Meat dishes 1 kg fat and boneless pork muscles 1 small jar with whole mushrooms a few bunches of cauliflower 1/2 cup red wine salt pepper a powder paprika 2 bay leaves 4 cloves garlic 2 tablespoons oil 3/4 of homemade tomato paste

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Taouk

Lemon, Lemon 1/2 boneless chicken breast 1 small lemon 6 cloves garlic olive oil salt pepper 2 sticks hummus (purchased)

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Soups and broths, 3 pickled cucumbers, a red onion (can also be yellow), half a jar of green beans, 2 carrots, 2 tablespoons chopped peppers and preserved in the freezer, half a glass of rice (and optionally a bone from a country chicken breast - for.

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Lamb, Meat soups, Soups 750 g lamb with bone 2 onions 1 carrot 1/2 celery 1 bell pepper 1 parsnip 500 ml borscht / cabbage juice salt pepper bay leaves 1 bunch larch 200 ml tomato sauce 80 g rice cream (optional)

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Soups and broths, Soups, Christmas for 5 servings: pork breast with bone - 500 g carrots - 100 g celery root - 100 g parsley root - 100 g parsnip root - 100 g onion - 100 g potatoes - 4-5 rice - 50 g sour cream / yogurt - 100 g / 200 g eggs - 2 yolks green dill - 1.

Spicy chicken rolls

-3-400 g chicken breast without skin and bone, -150-2oo g smoked bacon, -salt, -m ground white pepper, -a bunch of green parsley, -2 small red and hot peppers,

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Crispy fried or baked garlic slices for mujdei recipe for slices: 1 kg beef belly half carrot, a few slices of bleach, half onion, a few peppercorns, a bay leaf breadcrumbs oil for frying or for greasing the tray if baked.

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Soups and broths, Soups are used the same amounts as in green soup. 2 l water, 1 l borscht, a deep plate full of greens, 3 tablespoons rice, 1 piece sugar, salt, a yolk, two tablespoons sour cream.

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Grilled recipes 1 kg pork chop with bone (pork neck with bone) 200 ml white wine (red) 100 ml mineral water salt pepper

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Meat dishes 1/2 kg boneless veal 1 kg washed spinach 5 pieces green onion dill salt, pepper 2 eggs 1 lemon

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Foods, Steaks 10 smaller / boneless chops 1 large bunch of parsley 400 ml white wine (I used sweet) salt pepper 1 teaspoon potato starch sunflower oil

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Meat dishes 1 kg boneless pork meat or minced meat 1 bell pepper 1 cup rice 4-5 onions 1 egg 1 liter broth or tomato paste 1-2 bay leaves thyme basil pepper salt

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Meat dishes 500 gr boneless turkey leg 2 onions 1 pepper 2 carrots 5 potatoes tomato juice salt pepper dill parsley

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Soups and broths, Soups 500g beef, 1 carrot, 1 celery, 2 bell peppers, 2 tomatoes (3 tablespoons of vegetable broth from the jar) 2 tablespoons broth, 2 onions, a bunch of larch, water, salt, 150 g noodles 1 egg, 100 g sour cream

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Meals, Meat dishes 700 g pork (mussels, boneless meat) 3 onions 1 carrot 1 red pepper 1 yellow pepper 2 peeled tomatoes / tomatoes in broth / tomatoes prepared for winter salt, pepper 1 tablespoon flour 2-3 cloves garlic parsley

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Meals, Meat dishes 500 g boneless chicken breast a carrot 4-5 baked peppers 3 green onions 800 g boiled potatoes 100 ml milk two tablespoons sour cream olive oil two eggs + egg white breadcrumbs salt ground pepper a sprig of rosemary

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Meat dishes -a chicken breast without skin and bone, -a teaspoon of paprika, -2 teaspoons sesame seeds, -2 tablespoons balsamic vinegar or lemon juice, -2 tablespoons water, -salt, -m ground black pepper, -1-2 tablespoons oil,


Fake belly soup

Fake belly soup, this delicacy that will be appreciated by all lovers of real belly soup as well as lovers of vegetable soup and mushroom lovers! The real truth is that I, Teodora, like belly soup a lot, very much. It is one of my favorite soups and I enjoy nothing more than receiving an invitation like “Do you want to go out to a tripe soup? ” (Well, in the same category between the proposals like "Are we going to papanasi?"…. But that's not what we're talking about now, right?). Yes, belly soup is my weakness BUT, BUT it is a soup that is quite difficult to prepare, or well, not necessarily hard, as it is a luuuuung process, especially if you prepare it like a book. So today I propose an alternative for the much-loved belly soup, but in a much lighter version but also much easier to prepare: Fake belly soup, for which we use pleurotus mushrooms instead of belly.

Pleurotus mushrooms, in addition to being very affordable and we find them absolutely everywhere, are also a healthy food, rich in beneficial nutrients, but with a low glycemic index and few calories. In addition, when we cut the pleurotus slices, they look more than good like belly soup strips, and the fake belly soup does NOT taste like mushroom soup (I'll tell you from the start, because I'm sure you'll ask me). Ok, let's see what we need (basically the ingredients and the preparation are very similar to the classic belly soup).

Ingredients for 3 liters of soup:

  • 3 tablespoons oil
  • a big red onion
  • 5-6 cloves of garlic
  • 2 grated carrots
  • 2 gogosari murati in otet
  • 100-150ml donut vinegar (to taste)
  • 2 liters of water
  • 700g pleurotus mushrooms
  • 3 yolks
  • 500ml Greek yogurt (or sour cream, as desired)
  • salt and pepper to taste

How to prepare fake belly soup

  1. In the pot in which we are going to make the soup, heat the oil and heat the finely chopped onion with a little salt, until it becomes translucent. Add the garlic passed through the press or put on a grater and heat them a little together.
  2. Add the grated carrots and the sliced ​​donuts. Heat them for 5-6 minutes together, then add 2 liters of water, salt and pepper to taste and cook for 10-12 minutes on low heat until the carrots are almost cooked.
  3. Remove from the heat, put the pleurotus mushrooms that we wash, dab them with a kitchen towel and then cut them into strips, just like the belly for soup.
  4. Put the mushrooms and bring to a boil until the pleurotus mushrooms are soft.
  5. Remove from the heat again and add the yolks mixed with the cream / Greek yogurt. Add them to the hot soup and mix well. We can give one last boil, if the soup was not hot when we added the yolks.


Done, the fake belly soup is ready and is perfect for these days with terrible frost, in which a hot soup can work wonders! Let it be the best and I'm waiting for you to tell me if you liked the fake belly soup, with pleurotus mushrooms, with a special taste (and here it is very important NOT to forget the donuts in vinegar and the vinegar on the donuts, because are essential).


Video: Tripe Soup Recipe - OrsaraRecipes


Comments:

  1. Ulfred

    I can recommend to go to the site, with a huge number of articles on the topic that interests you.

  2. Moogunris

    This idea is necessary just by the way



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