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Ostrich meat soup

Ostrich meat soup

Come on, I made you think! ;) The family doctor recommended us to eat ostrich meat, when he read the results of our tests, targeting cholesterol, triglycerides and ..... I laughed at the time, where to buy ostrich meat ??? They and the other day I saw that an ostrich meat campaign was started. I contacted a friend who offered me a voucher and I started the order. After some confusion, the meat arrived home;) No now, how can I not notice the Dragons setting up;) So on one of the days when they were gone to their business, I turned on the "buttons": D. Honestly, I was very excited;) In the end, they liked it too;) But now, I hope it doesn't become commonplace, because the price is still a bit "peppery". Well, for the holidays we can come up with something other than the traditional pork or beef;)
I bring to your attention two of the three recipes prepared from ostrich meat, that the liver has evaporated before I can take some presentation pictures;) Next time.
"The neck of the ostrich is a long one, thicker at the base and thins towards the head. Pieces of neck with bone 3-5 cm long and about 5-12 cm in diameter, ideal for soups, rasol, Osso buco." source https://www.struti.ro/gat
Ostrich meat soup recipe
P.S. I don't really have intermediate pictures;) Everything was fast before;) But I'm sure I'll repeat the soup;)


Quail meat recipes

These quail meat recipes they are both for beginners and for the most experienced in the kitchen. Cook the best dishes with quail meat, consulting Qbebe recipes.

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    For the holidays, the meal must be rich, colorful and delicious, and the whole family must enjoy the dishes lined up on it.

    Quail meat has the lowest content of cholesterol and fat after ostrich meat quail steak is one of.

    Baby meat soup is a simple recipe, which gives the baby an ideal nutritional intake in the months of diversification, being.


    Meat soups

    For starters I made clear chicken soup. I had a country chicken, raised free and fed corn. The yellow fat of the chicken gives it a special color and aroma. Put the multicooker Crock Pot Express in the tub with pressure cooking, grease

    Use white or brown champignon mushrooms, according to your preferences. I had organic, pasture mushrooms, much more fragrant than the cultivated mushroom mushrooms. They have a darker color after boiling, which is why I proceeded as follows: In

    Ramen is a Japanese specialty, it is considered one of the most nutritious and healthy soups in the world. You will find many recipes on the internet. I was a little inspired by each one. I had a good quality meat, country cock, reason for

    The mushrooms are washed, cleaned of impurities and left to drain. Chop the onion and garlic, and peel the potatoes and cut them into cubes. Connects to the Crock-Pot Express Multicooker with pressure cooking. The function is set

    It is a perfect recipe especially for the spring-summer season, when Romanian romaine lettuce appears. Here in Amman, we find it every month of the year and they are big and rich, being called rom & acircneasca salad, but it is 3

    Wash, boil the lamb, together with 2 liters of water and 2 teaspoons of salt. Bring to the boil and collect the foam. Wash, peel and finely chop the carrot. Wash and finely chop the kapia pepper, bell pepper and zucchini.

    I wanted something more special and easy for the Easter holidays. I contacted the supplier and received a wonderful Bible! It's not complicated, but very tasty. We brought & icircn meat soup, leurd leaves, I assure you it was very tasty,

    The meat is washed, portioned and boiled in cold water with a little salt, approx. 25 minutes on medium heat, half covered. Foam as needed. The vegetables are cleaned, washed and cut into pieces, this time. herbs

    Peel the vegetables, wash them very well and cut them into cubes. In a 4 liter pot put 2 tablespoons of oil to heat. Heat in onion, carrots, parsley, parsnips and celery. We harden them until they take on a little color, they turn brown. add

    We cut the pieces of meat into large pieces and wash them. In a pot, boil 5-6 liters of water. When it boils, let go of the pieces of meat. We clean the green onion, cut it into slices, peel the carrot, cut it into small pieces. Red pepper,

    The mutton is boiled in slightly salted water, approx. 25 minutes, froth as needed. Meanwhile, the vegetables are cleaned, then finely chopped. Fry the chopped vegetables with a little oil and boiled meat juice for about 5 minutes,

    Clean the wings and talk, cut the tips then wash and boil with 4 l of water with a teaspoon of salt. Meanwhile, prepare the vegetables by cleaning them and washing them well. Cut the onion into 4, the carrot, the celery, the parsnip and the parsley.

    Wash the meat well, cut it into pieces and put it to boil in a pot with cold water and a teaspoon of salt, let it boil for 2-3 minutes, then drain the water in which it boiled and add 3-4 l of cold water with a teaspoon of salt and put

    I was telling you that in my kitchen there are 3 styles, 3 regions: Oltenia, Cluj and Bistrita. And every time special recipes result. And as winter tempts us with hot and spicy food, we got to work. First wash well

    First we will defrost the seafood, it is best to thaw in the refrigerator or at room temperature. Now we will take care of the vegetables, onions, garlic, and green onions, we will chop them, and we will cut the bell peppers, the ginger and the carrot.

    In the bowl with flour, make a hole in which we put the yolk, yogurt, olive oil, salt and the mixture of spices, mix at first with a spoon, then knead by hand until we obtain a homogeneous dough that no longer sticks to the hand and

    Wash the smoked bones well and bring to a boil. After the bones have boiled in the first water, the foam is removed, drained and boiled again in clean water. Finely chop the onion, grate the carrot and add it to the rice to boil. it

    We cut the salami (or sausages) into rounds and halve it, then fry it a little to develop its aroma. In the soup pot we put the tomatoes, well drained chickpeas, finely chopped cabbage, fried salami, chilli and the necessary water, then let it boil. Is ready

    Boil in about 3-4 l of water with a pinch of salt, the wings cleaned and washed, until it boils when we froth with a whisk all the foam made, until the soup remains clear. Meanwhile, clean and wash the vegetables, finely chop the onion, pepper,

    The fish cleans well of the scales, intestines and gills of the head. Wash well, salt and leave until the vegetables in the soup are cooked. Boil the diced or grated vegetables and finely chopped onion in salted water.


    How to prepare chicken soup

    1. Cleanse 3 pieces of back with LaProvincia chicken wings and put them to boil in a large saucepan, along with the contents of a half a pack of LaProvincia pipote and chicken hearts .
    2. Add a grated spoon of salt .
    3. Fill with a white onion whole, cleaned.
    4. Cleans the foam that forms when the meat starts to boil in small pots.
    5. Clean and cut into cubes 2 carrots , 1 parsley root , 1 parsnip root and 3 slices of celery root .
    6. After 30 minutes, add the vegetables to the boiling soup.
    7. After 10 minutes add 1 bunch of noodles and remove the onion from the soup.
    8. After another 10 minutes, turn off the heat and add 1 bunch of parsley chopped and pepper to taste.
    9. Cover the soup with a lid, let it cool for 10-15 minutes and then serve.

    Chef's tips for chicken soup

    • Boiling soup over low heat will always be clear. In addition, the pot should not be covered with a lid during cooking.
    • The foaming process of the soup can take about 15-20 minutes. However, for a pleasant taste and appearance, we recommend that you froth the soup regularly. In case you miss this process, you will have a cloudy foam, with a taste influenced by the presence of extra proteins in the meat.
    • If you want the chicken soup to taste different from the one from childhood, you can sauté the vegetables in a little butter, before adding them to the pot.
    • If you want the taste to be even richer, choose to fill the soup with fresh, seasonal vegetables that are cooked until they reach the texture. al dente .
    • Do you want the soup to have even more flavor? Replace unhealthy concentrate with sage or thyme.
    • For a completely healthy menu, we recommend using homemade noodles, which you can make quickly, only from flour and egg.
    • To make the process of cutting vegetables easier, you can take them out of the soup once they are cooked and then let them cool for a few minutes, cut them and add them back at the end of the process.
    • When are the noodles ready? When it rises to the surface of the soup.
    • If you want the soup to be clear, but you missed part of the foaming process, you can remove all the whole ingredients before you put the noodles and then pass it through a strainer.
    • You can turn chicken soup into one with dumplings or just noodles if you choose not to put the meat back in the pot. Then you can use the wings, the back of the chicken or the pipettes for another preparation. And vegetables can turn into a delicious puree.
    • If you think the soup has too much starch, boil the noodles separately, strain them and then put them in the pot before turning off the heat.
    • The ideal garnishes for chicken soups are, of course, bread and hot peppers. However, in some areas of the country it is also eaten with radish or grated cheese.

    Chicken soup, good for hearty meals

    Chicken soup should be prepared at least once a month, regardless of the season. If you prepare it according to the above recipe, without resorting to questionable ingredients, then you have natural ingredients, with unique vitamins and benefits.

    You don't need gastronomy classes to prepare a chicken soup like a book. The only criterion is not to taste too much of the soup before it is ready.


    & # 8211 for roller shutters
    700 g steak strut
    3 tablespoons Worcestershire sauce
    2 tablespoons olive oil
    2 cloves garlic
    salt
    pepper
    smoked paprika

    & # 8211 for the filling
    1 carrot
    1 red bell pepper
    1 green bell pepper
    6 green onion threads
    1 teaspoon English spices

    & # 8211 for purple majesty potatoes
    500 g purple-violet potatoes
    salt
    pepper
    2 tablespoons olive oil
    chopped green parsley

    & # 8211 decor
    5 boiled quail eggs
    10-15 pickled pickles
    Ceddar cheese
    pomegranate seeds


    Ostrich meat: how to cook it at home

    Ostrich meat is a red meat that is very close in texture and taste to beef and is a very good source of protein.

    With an average of 30 grams of protein per serving and less than 3 grams of fat, ostrich meat has a rich flavor, low in cholesterol, sodium and fat. For those interested in more scientific details, here's what I say studies.

    Ostrich meat is recommended to be introduced in the diet of children and pregnant women due to high iron levels and high levels of calcium, magnesium and phosphorus.

    Try ostrich meat recipes: Ostrich steak Ostrich ciulama

    Ostrich meat in Bacania Veche

    We were convinced of how healthy and tasty ostrich meat is, that's why we have had it for a few months in the menu of the Bacania Veche bistro The Charity Shop and, recently, in the menu from the kindergartens we work with.

    In order to make it easy for you to try ostrich meat at home, it was time to bring it to the shelf in Bacania Veche in Barbu Vacarescu 49. Now you can find ostrich meat in family portions, vacuum-packed, to be keep well, only good to be home cooked.

    Where does ostrich meat come from?

    The meat comes from ostrich farms spread all over the country. Each farm covers as many

    2 hectares of land to allow ostriches to move freely and grow freely.

    Ostrich food is completely natural (based on alfalfa, wheat, barley, corn, soy, minerals and vitamins), without growth hormones or antibiotics. Blood tests are often done to certify the health of the birds.

    So, we say you have every reason to cook ostrich meat at home.

    Before you start cooking, here are some tips from our friends at struti.ro:
    & # 8211 Wash the meat before cooking and dry it in a napkin, gauze or kitchen towel
    & # 8211 If you want to grill meat, we advise you to marinate it a few hours before cooking
    & # 8211 If you have chosen the Steak and Fille pieces, cut them transversely to the muscle fibers and fry them in vegetable oil for 2-3 minutes on both sides. Great care to keep the interior pink (medium, medium-rare). Put salt only at the end.
    & # 8211 It is recommended that before serving, the pieces of meat be placed on preheated plates and kept covered for 2-3 minutes.
    & # 8211 If you have chosen the pieces of goulash, find out that they are taken from all important muscle groups (Fillet, Steak and Drum) and are cut into pieces of about 3 cm each so that they are suitable for long preparation and according to everyone's taste.
    & # 8211 Neck slices can be used for delicious soups and broths.

    And we share with you a great recipe: Ostrich stroganoff


    Chickpea soup

    Chickpeas appear for the second time on this blog this week. I have the recipe written and posed in the summer, as he waited until now, he could wait, but I see every day how few people know what chickpeas are and what they are used for. If you click on the link to Wikipedia, you will learn more about chickpeas than I could tell you in this article. I will insist on use. We started to get closer to chickpeas due to the hummus but we must not neglect the other options. One of them is soup. Cream soup, to be exact.

    A big carrot, a potato, a small celery, a lemon, a little cumin, a little, very little salt, chickpeas. I use ready-cooked chickpeas, so I take care of the amount of salt I put in the soup.

    I put all the vegetables to boil (washed and cleaned, of course) and after I find that they are cooked, I put the chickpeas and let them boil together.

    I put the spices (lightly fried cumin, without oil, then crushed in a mortar) and work the soup with the blender.

    I add dill or not, I add or not green basil or parsley, but a few drops of lemon juice are required, they fit perfectly in chickpea soup.

    That's it. Stay healthy. And know that this soup is better in winter than in summer, it is very filling.

    PHOTO: Cristian Burz, Adi Hadean


    Although I am a rather difficult person to satisfy when it comes to food, when I received the proposal from http://www.buzzstore.ro/ to experiment with ostrich meat, I was very excited and curious at the same time and barely I am waiting to receive it and taste it. I really liked the presentation of the product, but also the way in & # 8230 Continue reading & raquo

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    Nutritional info

    Ostrich Stroganoff

    Put the ostrich meat strips in an ox, add a little salt and pepper and a teaspoon of worcestershire sauce. Mix well, add a little flour and mix again until the ostrich meat strips are covered with flour. In a large frying pan heat a tablespoon of olive oil, 50 g of butter. Add the ostrich meat and sauté until the strips are lightly browned. Remove the meat from the pan, add another teaspoon of butter to the pan and lightly fry a large onion, finely chopped, two cloves of crushed garlic. Add 200 grams of mushrooms and sauté the composition for 3-4 minutes. Add the ostrich meat and quench everything with 300 milliliters of chicken soup or lukewarm water. Stir vigorously and simmer for 15 minutes. Separately homogenize 200g of sour cream with a teaspoon of sweet paprika, a teaspoon of mustard and a teaspoon of tomato paste. Add the sauce obtained over the meat in the pan and simmer for another three minutes. Place the obtained stroganoff on a plate with your favorite rice and enjoy delicious food.


    Beef soup with dumplings

    Ingredients for 4 servings of Beef Soup with dumplings: 400 gr beef, 80 gr semolina, 150 gr carrots, 150 gr parsnips, 50 gr celery, 50 gr onion, 1 egg, 80 gr cow cheese, 50 gr cheese, 1 leg parsley, 5 g pepper, 10 g salt.

    Preparation Beef soup with dumplings:

    o Beef is cut into small pieces. Peel a squash, grate it and squeeze the juice. Finely chop the parsley. The cheese is grated. In the egg, the egg white separates from the yolk.
    o Meat is boiled in 2 liters of salted water. When the foam appears, remove it with a wooden spoon. When it is half cooked, add the vegetables and continue cooking.
    o When the food is ready. the meat is removed in another bowl and the soup is strained.
    o Cook the dumplings separately. thus: beat the yolk in a bowl, gradually add semolina, cottage cheese, grated cheese, salt, pepper and beaten egg whites. A composition is thus obtained from which dumplings are formed with a spoon.
    • Boil the dumplings in boiling water with a little salt. After boiling, remove and transfer to hot soup.

    . The preparation can be boiled in a bowl, bowl or cup, with green parsley on top.


    Video: Thai Food - GIANT OSTRICH Noodle Soup Bangkok Thailand (December 2021).