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Beef belly soup

Beef belly soup


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Boil the bone in a saucepan with 2.5 l of water, remove the foam and add the celery stalk (washed and cut in half), a carrot (peeled and washed), an onion (peeled and washed) and a little salt.

Wash the beef belly very well with cold water and bring it to a boil together with the vegetables. After the latter have boiled, remove from the soup and discard (the bone can also be removed). * Water can be added during cooking if necessary. *

In a pan with 3-4 tablespoons of oil, cook a carrot (peeled, washed and put on a small grater), adding 1-2 tablespoons of water and a little salt.

The hardened carrot is added over the soup, and it is put back on the fire, adding 3 tablespoons of vinegar (or to taste) and a clove of garlic (peeled, washed and pressed). Boil for about 3 minutes, then remove from the heat and allow to cool.

Beat eggs in a bowl, then add sour cream over them and mix. Pour the composition over the soup and mix.

Belly soup is served with chopped green parsley and hot peppers.

You can also add sour cream, vinegar or garlic, as desired.


Burta Soup Recipe

From the category of soups with a lot of sour cream, I recently made one: tripe soup. Denied by some, adored by others, this is one of the most popular recipes. A good belly soup delights a lunch.

Burta Soup Recipe


Ingredient:

  • a pre-cooked belly bag
  • a beef broth
  • a little celery
  • 3 carrots
  • 3 onions
  • 700-800 g sour cream
  • 3 yolks
  • 2 bay leaves
  • garlic sauce
  • vinegar
  • salt, white pepper

Wash the beef broth well to remove all the bone chips and then boil it in water, about 4 liters, because it will decrease.

When the broth has boiled, after about 1 & # 8211 1.5 h add the well-washed belly and the whole vegetables, cleaned and washed. Let them boil for 30 minutes, remove the vegetables and let the belly boil for another 20-30 minutes, together with the bay leaves.

Take the pot off the heat and remove the brine and bay leaves. Everyone does as they please, but I like to detach the meat from the bone, cut it into thin strips and add it to the pot, next to the belly.

I pass the onion and celery with the help of the blender, I add over the 3 yolks and the cream I mix for a few more seconds to homogenize everything well. The mashed vegetables will add flavor and make our soup much creamier. Over the mixture thus obtained, we add a few tablespoons of the juice from the soup to bring the cream to a high temperature slowly, and thus to avoid that it is cheese. After we have added about half of the juice from the pot over the cream, polish with polish, we can add the mixture with the cream over.

Taste to taste with vinegar and serve with garlic sauce.

Equally tasty are:

13 comments for
Burta Soup Recipe

Comment by Pescar Hoinar on November 14, 2010 at 06:31

In the photos it looks like your mouth is watering. For the holidays I will try to make a belly soup too. Thanks for the idea.

Comment by Radu on November 15, 2010 at 21:22

Truth be told, belly soup is one of the most popular soups in our country. I can't say I don't understand why
The secret of this soup lies in the beef bones that must be left to boil for a long time and that give a wonderful flavor to the belly soup.

Comment by Larisa on November 16, 2010 at 12:06

Hi Radu
It's true, beef bones give a special taste to belly soup. Yeah, have you ever tried smoked belly soup? I'm telling you. it's delicious and if you don't believe me, try it. And the meat on them gives a special flavor. Yuuuuumiiiiiii

Comment by karo on November 29, 2010 at 21:44

from your own experience, if you boil the pre-cooked belly approx. 1 hour (or more) at the end will turn into intro & # 8230.piftie, there will be no belly soup! it is best to add the pre-cooked belly after boiling the brisket or beef bones well! bring a few more boils, then add the liozonate (the mixture of seedlings + egg yolks). during the cooking, peppercorns are added and at the end, pickled donuts in vinegar, cut the fidelita and & # 8230. necessarily crushed garlic (not much, but this is the specific) , pepper and even sour cream!
SUCCESS!

Comment by Larisa on November 30, 2010 at 15:41

Buna Karo
I think it depends a lot on the belly we use, be it pre-cooked. The one I use for belly soup is in a green bag, but I wouldn't know what company it is from, I forgot. And please take my word for it, it's not a meatball. Anyway, in the end it's up to us, we like it to be more cooked.
As for the tip with pickled donuts, thank you. I didn't know that. I will try, I promise, and I will come back with impressions.
And the garlic, in my plate, must be a lot

Thanks for visiting, and I'm still waiting for you

Comment by MirceaA on January 17, 2011 at 14:56

it may turn out good, but if you use pre-cooked belly you will lose almost all the taste of the belly. The best is the fresh and washed belly, which you can find at the butcher's, but it must be boiled for about 4-5 hours. As bones, the brush will be good, but the knee is better & # 8220with the key & # 8221 & # 8230 leaves more gelatin. Do not put vinegar in the pot, as it is a cream cheese. The vinegar is placed directly on the plate, together with the sauce. Good appetite.

Comment by Larisa on January 21, 2011 at 23:02

Hi Mircea
I apologize if it was understood that I put vinegar in the pot, it's my fault, I take it. Vinegar and juice are always put on the plate when serving. As for the pre-cooked belly, it is ideal to use fresh belly, but most of the time we don't have it at hand, plus we live in the age of life, when we stay for 5 hours to keep our belly in the pot, it's not a more practical thing.
I am still waiting for you with impressions and advice here. whenever we find anything to learn from others

Comment by giag on June 23, 2011 at 16:01

I tried several belly shark recipes, including this one, which I really liked.

Comment by andruskity on September 16, 2011 at 15:00

Hi, but the face of the soup made of hardened grated carrot?
don't you like it or why don't you do it?

Comment by Larisa on September 23, 2011 at 23:03

I didn't opt ​​for it then, but we also do this for the belly soup, from time to time
now, I admit that I like the belly soup to be as white as possible

Comment by elisabeta on November 16, 2011 at 00:03

Hello, I'm Elisa, but I've been living in Spain for a long time and I really liked your burta soup. If I milk them, thank you for your recipes.

Comment by Bogdan Vodă on January 13, 2013 at 23:01

This version of belly soup is closest to my tastes. But I can't omit the slices of donut dipped in oil that I add to the soup & # 8230 Anyway, I think it's a variant that is definitely worth a try!

Comment by nelu on February 5, 2013 at 19:20

elisabeta you were also 3 months in spain and you forgot to speak Romanian, put a soup you can come back!


Beef belly soup - Recipes


Belly soup is one of the most popular soups, especially in restaurant kitchens, a special soup with a unique taste! I recommend you too radautean soup and Greek style chicken soup.
Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here You can also find me on instagram here.

Ingredient belly soup



How to prepare belly soup


Boil the beef bones together with the belly. The foam that forms on top is collected from time to time.


After about three quarters of an hour, add the vegetables cut into large pieces and cook over low heat.


Check the belly from time to time and when it is well cooked, take it out, cut it into strips and leave it aside.



Boil the bones until everything falls off them, then remove them together with the vegetables. The remaining juice is strained through a gauze or a thick sieve and put back in the pot. Add the crushed garlic (I put the whole head but each one tastes), vinegar to taste and salt, and optionally you can add pepper.
Add to the pot the cut belly as well as the stingrays and meat that have been cleaned from the bones.


Method of preparation

Put cold water to boil, put the beef bone and beef. Take the foam, and continue boiling for about 2 hours. Add salt and peppercorns. When the meat is cooked, add the pre-cooked belly and the vegetables: onion, carrots, parsley, celery and a sliced ​​hot pepper, and cook together for about 30-45 minutes. Strain the soup. Put the crushed garlic in the strained soup and let it boil for about 5 minutes. Strain the soup again. Put the vegetables aside, and put the belly and beef in the strained soup. Make a mixture in a bowl of 2 tablespoons of flour, 2 egg yolks, 2 tablespoons of mustard and 1 liter of sour cream - preferably homemade, because the one you buy can be cheese. The resulting mixture is put in the soup and left to boil for 1 min. Check for salt. Meanwhile, for the "face" of the soup, put 2 carrots on the small grater and fry in a little oil and the resulting content (including oil) is put in a strainer and the soup is added with the polish several times, stirring. spoon it into a strainer so that the soup receives that special reddish color of the carrots. Match the taste with vinegar (3-4 tablespoons - as desired). Add sliced ​​hot peppers for appearance, and the soup is ready to serve, along with fresh or pickled hot peppers.


Transylvanian belly soup


INGREDIENTS: Transylvanian belly soup

1 kg pre-cooked and sliced ​​belly
500 g pork or beef bones, with meat on them,
6 l apa,
4 carrots,
2 parsley roots,
1 finely grated onion,
2 tablespoons butter, 1 tablespoon oil,
2 heads of garlic,
salt,
3 leaves,
100 ml vinegar,
peppercorns,
hot pepper juice preserved in vinegar (a jar of about 400 ml),
500 gr sour cream,
6 egg yolks,

Put the pre-cooked and sliced ​​belly in a pot with cold water, 100 ml of vinegar, 1 teaspoon of salt, bay leaves, 1/2 clove of garlic and peppercorns to boil for 30 minutes from when the water boils. We take out the belly from the water in which it boiled, we wash it in two, three waters, we remove the bay leaves and the peppercorns after which we leave it to squeeze.
Meanwhile, boil the bones in cold water with 1 tablespoon of salt. After it starts to boil, leave the fire at the lowest level. The juice is foamed in the meantime.
Peel the carrots and parsley, wash, then cut into slices. Garlic approx. Grind 6 puppies, grate the onion on a fine grater. Put 2 tablespoons of butter and 1 tablespoon of hot oil and heat the vegetables listed above.
If the meat on the bones has boiled, remove them and remove the meat. Strain the juice (so that there are no chips from the bones) and add the hardened vegetables to it. Let the vegetables boil halfway then add the pieces of meat detached from the bones and belly. Let it continue to simmer until the vegetables are cooked. Salt soup is also suitable if needed. When the vegetables are cooked, pour the vinegar over the hot peppers (if you don't have one, you can use the juice from the hot donuts, which are commercially available) and let the soup boil again.


During this time, prepare the mayonnaise for the soup as follows: in a bowl put 6 egg yolks, 4 cloves of crushed garlic, then gradually add the cream until the composition is homogeneous. Add a little to this mayonnaise from the hot soup, stirring constantly thin and reach the soup temperature then pour everything into the soup. Let it boil after which the pot is removed from the heat.
Serve hot with fresh or pickled hot peppers, with a surplus of sour cream, or with a surplus of vinegar, each to your heart's content.


Instructions

Tripe soup. Boiled with pork and beef, with pieces of meat and right sour cream with egg, it will be a wonderful soup. And in order to cut our fats, hot peppers must not be missing from the table.

The beef belly is washed well even if it is pre-cooked and boiled in a boil, then the water is thrown from it. Put the beef and pork bones in a pot of water on the fire and cook for a few minutes to get all the black foam out of them. In this way we will have a clear soup and a taste as easy as possible considering that the belly soup is a little heavier. Discard the water from them and wash them in warm water.

In the same pot put hot water (3 l) on the fire and simmer the bones until the meat starts to be a little soft (not boiled). Also in this pot after 20 minutes of cooking add the whole vegetables except for a carrot that you keep for last. Add a teaspoon of salt and simmer the soup.

Beef belly is added to the soup when the meat on the bones feels somewhat boiled. Boil with your belly to cook and then remove the bones that are cleaned of all meat. Put the pieces of meat in the soup and separately sauté the carrot that you kept in a pan on the small grater. Then pour a small cup of water over the carrots until all the color comes out and cook for 3-4 minutes. Strain the carrot through a sieve into the soup pot to obtain a beautiful orange color.

Peel the garlic and add it to the soup, then grind it well. Add a little vinegar on the peppers to get the taste and keep in mind that the sour cream will also sour the soup, possibly add more after you put the cream. Don't forget to sprinkle salt and pepper to taste and turn off the heat. The soup will cool almost to room temperature to add cream. Beat the yolks well with a small kitchen towel until they dissolve, add the sour cream and mix well. From the soup take a few poles of chilled soup and pour in sour cream. When the temperature in the sour cream is the same, pour it into the soup pot. Taste to see what else is needed and possibly add more vinegar from the peppers. Finely chop the parsley and sprinkle on top. Good appetite!


Tripe soup

Before I offer you the secret of belly soup, I have to specify a few things, because I documented myself with other belly soups and I crossed myself when I saw the comments.

Okay, this soup is made by me, and I posted it here because I really like how it turned out and I want to offer you my advice.

Of course, everyone will change it as they like.

If I make spelling mistakes, I want to let you know that I took 9.70 in capacity, 9.80 in high school, 10 in admission to college in Romanian and I finished philology and now I am a law student. So I don't want to be corrected because I know quite well how to write, but when you write something on the computer, you get more or less letters and signs.

That's it. I'm starting a too happy recipe.

The main protagonists, the pig's feet are boiled in 4 liters of water.

Too happy vegetables are cleaned and put whole in the pot to boil. When the meat starts to fall off the bones, we take it out with a spatula together with the vegetables.

We have another horror. We bone the meat, we grind the carrot, we throw away the rest of the vegetables (or we do what we want with them, not just the soup) and we put them in the pot to boil together with the pre-cooked belly.

Now if we still have time, thank God, we separate the yolk from the egg white and keep the yolk that we mix with the sour cream.

The meat is cooked so we stop the fire. Wait a few minutes, then with a polish take the juice from the pot and slowly put it over the cream, stirring constantly until the cream reaches the temperature of the soup.

If we still learned this maneuver, now we do the opposite. Take the sour cream and add it to the pot a little, stirring constantly.

After 2 hours of preparation, it's time to put a healthy portion on the plate.

It is served with mujdei, with parsley on top, with sour cream if needed and in the evening when we eat it, we don't go out in the city!


Tripe soup

Belly soup & # 8211 traditional Romanian recipe

Tripe soup it's the first thing I eat every time I get to the country. And when I happen not to arrive in Romania any longer, my appetite subsides here, even if the belly soup does not have the charm of the one eaten in Romania.

The other day I bought an extraordinarily beautiful (fresh) beef belly, so I immediately set to work because Cristi and I are big fans of belly soup.

I got the recipe for belly soup from mommy. She makes it so good that I haven't changed a single comma in her recipe.

Belly soup is a traditional Romanian dish, much appreciated by most Romanians. I don't think there are many restaurants that don't have this delicious beef soup on the menu. After Silvia Jurcovan, belly soup is soured with lemon juice, but currently souring is done exclusively with vinegar.

If you want a diet belly soup, I recommend you try a belly diet soup, a perfect recipe for those who want a light soup (can be consumed in the Dukan diet).

What do you need for belly soup, what vegetables are used?

Romanian belly soup, as I know it from my mother, is made with fresh beef belly, 1-2 beef knees with tendons, vegetables (celery, carrots, parsley, onion & # 8211 they are removed after boiling, no leave in the soup), sour cream, fresh egg yolks, garlic and vinegar.

There are many recipes in which I saw that the carrot is sautéed and added to the soup to give it color, but I have never made belly soup like this. The hardened carrot changes its taste, in my opinion. Likewise, vegetables left in soup or chopped parsley or larch do not make sense in this wonderful soup recipe.

Fresh or frozen beef belly for soup?

Of course, belly soup with fresh belly is absolutely divine, much tastier than the one with frozen belly. If you want to do it with a fresh belly, make sure it has been thoroughly cleaned before buying, if not, you can clean it at home, although this is quite meticulous.

However, in shops or butchers, when we find fresh, uncooked beef belly, it is already cleaned. Exactly this belly I also used in my soup recipe, fresh, uncooked, but already cleaned and washed.

With frozen pre-cooked belly it is much simpler, but much is lost from the wonderful taste of this soup if we choose this variant. The belly is thawed, washed in 2-3 cold waters and cut into thin strips. Add to the soup about 30 minutes before turning off the heat (after removing the vegetables and beef bones).

About the belly soup, Radu Anton Roman wrote: "This dish seems to be made for drunken bartenders, but it has the most sophisticated and demanding way of preparation in all Romanian cuisine. It's sour and sweet, warm and velvety, greasy, but delicate, eclectic and simple at the same time. ”

BURTA CIORBA - INGREDIENT

  • 1.5 kg fresh beef belly
  • 2 beef knees with tendons
  • 3-4 medium carrots
  • 3-4 thin slices of celery
  • 1 parsley root
  • 3-4 cloves of garlic
  • 200 g sour cream
  • 3 fresh yolks
  • 5-6 tablespoons of vinegar

HOW TO MAKE BELLY SOUP - PREPARATION

  • If the beef knees have a marrow, close the hole containing the marrow with a little salt so that it does not come out during cooking. If you also want a little beef in the belly soup, you can also add a beef broth together with the belly and knees. Beef broth (see here → recipe for Beef soup with homemade noodles, in which I detailed the preparation of boiled brine), remove from the soup and cut into thin strands which are then added to the soup with julienne cut belly

  • Put the knees and belly, cut into 2-3 smaller pieces, in a large pot. Cover them with about 5-6 l of cold water in which we add a teaspoon full of salt. Put the pot on low heat and boil the belly and beef bones for about 2 hours (all this time remove the foam formed on the surface). After 2 hours add the cleaned vegetables and cut into suitable pieces.
  • Cover the pot partially with a lid and let the soup simmer until the belly and vegetables are completely cooked. How do we know the beef belly is boiled? → We prick the belly with a fork and if it passes easily, it is ready.

Beef belly soup

Boil the bone in a saucepan with 2.5 l of water, remove the foam and add the celery stalk (washed and cut in half), a carrot (peeled and washed), an onion (peeled and washed) and a little salt.


Wash the beef belly very well with cold water and bring it to a boil together with the vegetables. After the latter have boiled, remove from the soup and discard (the bone can also be removed). * Water can be added during cooking if necessary. *


In a pan with 3-4 tablespoons of oil, cook a carrot (peeled, washed and put on a small grater), adding 1-2 tablespoons of water and a little salt.


The hardened carrot is added over the soup, and it is put back on the fire, adding 3 tablespoons of vinegar (or to taste) and a clove of garlic (peeled, washed and pressed). Boil for about 3 minutes, then remove from the heat and allow to cool.


Beat eggs in a bowl, then add sour cream over them and mix. Pour the composition over the soup and mix.


Belly soup is served with chopped green parsley and hot peppers.


Transylvanian belly soup


INGREDIENTS: Transylvanian belly soup

1 kg pre-cooked and sliced ​​belly
500 g pork or beef bones, with meat on them,
6 l apa,
4 carrots,
2 parsley roots,
1 finely grated onion,
2 tablespoons butter, 1 tablespoon oil,
2 heads of garlic,
salt,
3 leaves,
100 ml vinegar,
peppercorns,
hot pepper juice preserved in vinegar (a jar of about 400 ml),
500 gr sour cream,
6 egg yolks,

We put the pre-cooked and sliced ​​belly in a pot with cold water, 100 ml of vinegar, 1 teaspoon of salt, bay leaves, 1/2 clove of garlic and peppercorns to boil for 30 minutes from when the water boils. We take out the belly from the water in which it boiled, we wash it in two, three waters, we remove the bay leaves and the peppercorns after which we leave it to squeeze.
Meanwhile, boil the bones in cold water with 1 tablespoon of salt. After it starts to boil, leave the fire at the lowest level. The juice is foamed in the meantime.
Peel the carrots and parsley, wash, then cut into slices. Garlic approx. Grind 6 puppies, grate the onion on a fine grater. Put 2 tablespoons of butter and 1 tablespoon of hot oil and heat the vegetables listed above.
If the meat on the bones has boiled, remove them and remove the meat. Strain the juice (so that there are no chips from the bones) and add the hardened vegetables to it. Let the vegetables boil halfway then add the pieces of meat detached from the bones and belly. Let it continue to simmer until the vegetables are cooked. Salt soup is also suitable if needed. When the vegetables are cooked, pour the vinegar over the hot peppers (if you don't have one, you can use the juice from the hot donuts, which are commercially available) and let the soup boil again.


During this time, prepare the mayonnaise for the soup as follows: in a bowl put 6 egg yolks, 4 cloves of crushed garlic, then gradually add the cream until the composition is homogeneous. Add a little to this mayonnaise from the hot soup, stirring constantly thin and reach the soup temperature then pour everything into the soup. Let it boil, then take the pot off the heat.
Serve hot with fresh or pickled hot peppers, with a surplus of sour cream, or with a surplus of vinegar, each to your heart's content.


Tripe soup


ingredients
1.5kg beef belly
1kg bones with pork marrow
a large celery
2 bell peppers
2 carrots
a parsnip
a parsley
two onions
10 cloves garlic (for boiling)
50 ml vinegar for boiling
salt

for dressing soup
3 yolks
300 g sour cream

Preparation & # 8211 Belly soup

If the belly has a pronounced beef smell, put it in water mixed with vinegar for a few hours to remove the smell. I use bones with pork marrow because the beef gives the soup a pronounced smell of beef and I don't like it.


Video: Beef SoupBeef Kidne,Heart,Plate,Tripe,Tendon,Liver,Intestines. 王家祖傳牛雜湯 - Taiwanese Street Food (July 2022).


Comments:

  1. Mijas

    Agree, this brilliant idea is all right about

  2. Dynadin

    It agree, a useful idea

  3. Zukora

    I'm sorry, but I think you are wrong. I'm sure. I can prove it.

  4. Mirza

    Just a great idea visited you



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