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Soup with peas and smoked ciolan

Soup with peas and smoked ciolan

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We boil the frozen peas in 4 liters of water together with 1 tablespoon of salt and the parsnip that we cleaned and cut into small pieces, the cherry tomatoes that we cut in two, the smoked stalk that we cut slices and peppers (I rinsed and chopped finely)!

When they have boiled, season with salt and pepper to taste, add little by little magic borscht and vegeta, let it boil for about 10 minutes and at the end add the parsley that I rinsed and chopped finely!

When it's ready, take it off the heat, put it on plates and serve!

Pick up trash.

I washed it in 7-8 waters and boiled it with the large chopped garlic and bay leaf.

Until the peas are boiling there, put a few tablespoons of oil in a pan and sauté the finely chopped onion, grated carrot and chopped chopsticks.

Heat until the onion starts to change its appearance and add the peeled tomato and cut the pieces.

In the above onion mixture we add oregano, thyme and rosemary, just enough to heat them up a bit. we don't fry them for a long time.

We check if the peas are cooked.

We fry the peas.

Put the spoon through the pot and let it cook for another 20 minutes.
Good appetite!

This weekend marks 2 years since the Fair of Traditional Products takes place in the Park of the Academy of Agricultural and Forestry Sciences "Gheorghe Ionescu Șișești" in Bucharest. Such an event could not go unnoticed by the team of Click! Bon appetit !, which will be present on June 2 and 3 at the fair. There will be two full days, with cooking demonstrations and prize contests, offered by Solaris. On Saturday, I'll make tarragon-smoked ciolan soup and cheese pie boiled in milk. Sunday is a holiday dedicated to children. The first grade students from the Theoretical High School ,, Traian Lălescu & # 8221 from Brăneşti, Ilfov, coordinated by Mrs. Rodica Crivăţ, are waiting for you at “Şezătoare”. I will make them rice pudding with cherries and candied fruit and I am waiting for all the children to help me prepare chocolate muffins and donuts.

Below you have the complete program of the two days of the fair. I look forward to seeing you all.

Ciolan pressed by the house. Simple and easy to make recipe.

A few weeks ago, I told my husband that I would try to do the housework. I started studying how it could be done at home and I saw that it is not that hard. That's why I asked him to buy me a hammer when he comes home from work.

Now, I don't know what to say, maybe I didn't say everything as it should, maybe he didn't understand, but I woke up to bring home a smoked pork chop. I would have wanted him cruel. But both are equally good for making homemade pressed ciolan.

The fact that the ciolan was first smoked was not a problem. It didn't taste bad on the dish, on the contrary, it was very tasty. So, if you want to make this recipe you can use both options. The problem is in terms of costs. A smoked shank costs much more than a non-smoked one, ie a pork brisket.

Another difference would be the cooking time. Obviously, a smoked pork chop will boil faster than a raw one. You need to keep this in mind. But the idea is that both must be cooked very well, until the meat comes off the bone. Then we will turn it into a delicious pressed ciolan. Let's see how.

Smoked ciolan soup

Smoked ciolan soup from: beans, ciolan, onion, carrots, peppers, celery, tomatoes, salt, pepper.


  • 2 cups beans beans
  • 1 smoked ciolan
  • 2 small onions
  • 2 carrots
  • 1 celery
  • 1 pepper
  • 1 bleach
  • 3 tomatoes
  • salt
  • pepper
  • thyme
  • 4 tablespoons broth
  • parsley

Method of preparation:

Leave the beans to soak in water overnight until they are covered with two fingers. In the morning, pour in the water and cook the beans for 40-50 minutes. At the end, throw the water again and wash the beans.

Peel a squash, grate it and slice it. Heat the chopped onions until golden. Add the beans over the onion, the bone from the ciolan, enough water to cover everything and cook for 50 minutes.

Put the rest of the diced vegetables, except for the tomatoes, and when they are cooked, add the meat. Separately, scald the tomatoes, peel them and cut them into cubes.

After 1-2 hours, season with salt, pepper, thyme, to taste, pour the broth and add the tomatoes. Let it cook for another 20 minutes.

Bean Cream Soup, with Smoked Ciolan

Put the beans to soak in the evening. the next day, boil it and drain the water three times, replacing it with another, still hot. Place the smoked ciolan, the beans with the fourth water, an onion, 5-6 cloves of garlic, carrots, parsnips, celery and peppers in the pressure cooker.

Boil for half an hour and check. If all is well, remove the ciolan, strain the juice from the beans and pass the beans through the food processor together with all the vegetables. Sprinkle with paprika, hot or sweet, smoked or ordinary.

Put the pot with the strained juice on the fire, add the bean paste, season with salt and pepper and boil until the foam disappears from the surface, stirring from time to time. Extinguish the fire under the pot, finely chop another 3-4 cloves of garlic and add them to the soup together with the fresh tarragon leaves. At the end, add wine vinegar.

Slice the ciolan and cut the fish into a red onion over which sprinkle salt and drizzle with red wine vinegar.

Category: Soups and broths

Some can be served as a main course, but they can also be served between meals to the delight of the family or guests.
Cream soups, vegetable soups, various soups and broths, Transylvanian soups and broths.

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12 Friday July 2013


  • 1 kilogram of mushrooms
  • 1 large onion
  • 2 tablespoons oil
  • 3 cloves of garlic
  • 1 bowl of tomatoes in broth
  • 2 tomatoes
  • 1 bay leaf
  • salt
  • pepper
  • greenery

Peel the onion, then the garlic. Cut the onion into fish, then grind the garlic. Add to the oil well heated in a deep pan, leave until the onion takes on a glassy color. Add the mushrooms and tomato juice. Add 1 bay leaf, salt and pepper to taste. Cover and simmer for 25-30 minutes. Add greens!

Soup with peas and smoked ciolan - Recipes

Preparation time: 1 h

Ingredient: 400 g smoked ciolan, 1 kg carrots, 200 g onion, 150 g celery, 100 g bleach, 450 g sour cream, 5 egg yolks, 3 tablespoons flour, 30 ml vinegar, chopped green parsley.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Wash the smoked ciolan and boil it in cold water with salt for 30 minutes, froth and add the onion, whole sliced ​​white celery and diced carrot and boil together for another 20 minutes. Remove from the heat, remove the meat, bone it and cut it into small pieces. Whole vegetables are removed. Put eggs, sour cream and flour in a bowl, mix with a whisk, take with a polish from the soup and pour into the bowl, stirring constantly until it reaches a temperature almost equal to the soup. All content. Pour into the pot and add salt and vinegar to taste.
Serve hot with green parsley.

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