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Radauti soup with chicken breast

Radauti soup with chicken breast


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I still missed this soup from the collection. I also prepared it with turkey meat, as it was in the original recipe. I prefer chicken breast.
Radauti soup appeared in 1979 in the "Nordic" restaurant in Radauti. Mrs. Cornelia Dumitrescu (culinary master) seems to have wanted to thank her husband who did not like belly soup. He managed to create a lighter, cheaper but very tasty soup. Initially she used turkey meat but, for economic reasons, she had to switch to chicken. Now this soup is indispensable in the menu of restaurants across the country.


Radauti soup with chicken breast

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Product Details

Validity on delivery: Minimum 2 days

The soup from Radauti, as its name suggests, comes from the Radauti area.

It is a soup that resembles belly soup, but contains chicken (grown on the ground), instead of belly, it is very tasty and much lighter. It is one of the tastiest and most consistent Romanian soups.

If you haven't tried it yet, we guarantee you'll fall in love with it at the first sip!

Information

ingredients: chicken breast (ground), celery, kapia pepper, yellow onion, garlic, carrots, larch, parsley, sour cream, vinegar, eggs, salt.

Allergens: celery, lactose, eggs.

Producer 2CHEFS

About Chef Nico Lontraș I write many culinary blogs, I also talk to television reporters, and my colleagues. All the best. Defining for him is the relationship he has with food, with good ingredients, with culinary perfection. He has spent 22 years in restaurants in Northern Europe (Ireland, Norway, Estonia), where he opened several restaurants and won several medals in international competitions in Gastronomy. Also, almost all the restaurants where he worked were in a fine dining system, which propelled him a lot in knowing this select type of cuisine. For this reason, Chef Nico Lontraș has decided to dedicate himself to the “reinterpretation” of Romanian cuisine and is currently known for this direction that he proposes and practices.

Chef Johnny Șușală he is a chef with over 20 years of experience in the kitchen, during which time he has been with great Chefs such as Jamie Oliver or Gordon Ramsey, in the restaurants where he worked as an employee. Johnny is passionate, ambitious and dedicated, with a strong desire to cook, to put his soul on the plate and to make the most of his passion and talent. He opened several successful restaurants in Bucharest such as OSHO, La Bonne Bouche, Casino Metropolis, Restaurant La Provence.


Flavor in dishes

750 g chicken breast
5 cloves of garlic
2 was dafin
3 small carrots
1 onion
1 parsnip
1 red bell pepper
1 slice of celery
1 glass of greasy cream
2 egg yolks
2 tablespoons vinegar
salt
1 teaspoon peppercorns
green parsley


Method of preparation:
The vegetables are cleaned, washed and boiled whole in cold water with salt and bay leaves.

A pinch of juice is added to the cream mixture. Add 10 tablespoons of juice, stirring constantly, then pour the mixture over the juice in the pot (at this point the fire is reduced to a minimum) and mix. It is soured with vinegar to taste.


Soft Kitchen

Welcome to my virtual kitchen. My name is Laura and through this blog I want to present you the networks I have tried.

I have always loved to cook and I must admit that it is an ideal method of relaxation and "escape". Ever since I know myself, I have been standing between my mother's legs in the kitchen, so from here you will realize the load of soul between me and my dishes :) I remember that I adored the enticing smell that accompanied me and my mother during the cooking stages.

I like to experiment and I never follow a recipe from head to toe or I change my mind, I start something and something else comes out. but what I can guarantee is that my dishes are unique every time and much appreciated by my loved ones for now :)

"Cooking" is no longer a simple hobby or occupation, because you have to eat and live. no, we all know that it is art and it is perhaps one of the oldest arts, so I will give it the necessary significance and tell you that everything I do is done with passion and because of this I like to go through all stages of preparation of a preparation. I don't like to make my work in the kitchen a lot easier, I can say that I "suffer" for each dish :)) Most of the time I prefer to do as much as I can manually, not to use the kitchen appliances. It is a pleasure for me to prepare, from A to Z, a dish.


Video: Γλυκόξινο κοτόπουλο στον φούρνο Επ. 30. Kitchen Lab TV. Άκης Πετρετζίκης


Comments:

  1. Babu

    I liked it too !!!!!!!!!

  2. Akinwole

    Yes.....

  3. Struthers

    Strangely like that

  4. Cashel

    I'm ready to re-read the article again. Good material and written simply! That's what you need.

  5. Shaine

    you strayed from the conversation

  6. Swintun

    I can suggest that you visit the site, which has many articles on the topic that interests you.

  7. Ricard

    I think you are wrong. I'm sure. I propose to discuss it. Email me at PM, we'll talk.



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