If it were up to me, cumin should be mandatory in potato stew.
The plate is part of the "dowry" from Mother [grandmother].
- 500 gr potatoes
- 500 gr sausages
- 2 onions
- 1 tablespoon cumin
- 1 teaspoon dried dill
- 50 gr oil
- 1 tablespoon red pepper paste
- 1/2 teaspoon hot pepper paste
- green onion tails
Preparation time: less than 30 minutes
RECIPE PREPARATION Potato stew with sausages and cumin:
Peel an onion, finely chop it and put it in oil.
Add the sausages cut into pieces and cook together.
Peeled potatoes, washed and cut into larger cubes are also put to harden.
In a liter of water make a concentrated tea with cumin that is strained.
Add salt, dill, sweet and hot pepper paste and mix.
Fill with cumin tea juice until the potatoes are covered and boil under the lid.
Towards the end of boiling, lift the lid and allow the excess liquid to evaporate.
Serve with greens sprinkled on top.
Potato stew with sausages and cumin - Recipes
I hope you had a happy and blessed holiday and that you are well and healthy.
I baked a lot and well -) Four cakes, two with poppy seeds, two with walnuts and one with Nutella. I made two for a friend of mine, three for us: P
I had this Nutella on the list for a long time and look, I finally managed to prepare it now.
The recipe for the dough of this cake is the same as for the cake with walnuts and apples.
For the dough:
1 cube of yeast,
1 vanilla essence,
grated peel of a lemon / orange,
1 pinch of salt.
For the filling:
1 egg for greased,
flakes / pieces of almonds,
1 tablespoon brown sugar.
Method of preparation:
1. Rub the yeast with a tablespoon of sugar, add warm milk and two tablespoons of flour and make a mayonnaise that you let rise for 15-20 minutes.
Mix with the rest of the ingredients and knead for 20-30 minutes, until the air bubbles in the dough crack. You need to get an elastic dough, which you leave in a warm place, to rise, for about an hour.
After he grew up, I kneaded him and weighed him.
On a board, divide the dough into three equal coca balls - I weighed them.
Spread each ball of dough in a sheet, put Nutella on top, 4-5 full spoons
and you run. Do the same with the other two dough balls and you will get three rolls that you weave.
Grease a guguluf form with butter, flour it and place the braided roll.
Grease with beaten egg, sprinkle with almond pieces, brown sugar
Put the form in the hot oven for 35-45 minutes.
Leave it in shape for another 10 minutes, then take it out to cool.
Put boiled painted eggs in the middle of the cake and present it on the holiday table.
I also made two cakes, one with poppy seeds, almonds and amaretti and one with walnut, apple and cinnamon.
Now you can enjoy the best Transylvanian dishes right at home or at the office. Casa Ardeleană restaurant offers home deliveries for orders over 50 lei.
Every day between 11:00 and 20:00 we offer you a piece of the Transylvanian culinary tradition right at your home or office. All you have to do is contact us at the phone number 0369.802.008 and we will bring you the order as soon as possible.
The images of the products are for presentation.
The chef's specialty
Pork Tochitura With Sausages And Sauce
Pork stew with sausages and sauce. Pork tenderloin with sausages and organs I trust in the writings of the late great gastronome and gourmet radu anton roman who also told the story of multiple versions of this kind. Pork stew with potatoes and tomato sauce is an alternative to the classic paprika or pörkölt. After washing and letting the organs drain well and chop the pork. Tochitura with pork and sausages.
Baked pork garnishes for pork steak pork meat pork head pork stew pork preparation sausages thyme marinade pork meat fried pork lung pork liver and minced meat pork salami recipe. Pork leg salt vegeta pepper thyme sweet and hot paprika 4 5 tablespoons tomato juice 4 5 cloves garlic one onion half a cup of dry red wine half a cup of soup. I admit that the paprika version with a lot of paprika, paprika and hot peppers and cumin suits me better, but I also eat this stew with tomato juice with great pleasure. Season with salt and pepper and add thyme.
Leave the tochitura on low heat for 30 minutes or until the fork enters the meat easily and the sauce has dropped. In the recipe offered by him, the organs of the lung and liver also appear. It is the most suitable piece for the tochitura, it also has fat and meat, the food does not come out bland and too dry. You might still be interested.
Separately prepare 4 eggs. Tochitura has many variants, you can add organ sausages, you can combine several kinds of beef, sheep and pork, but the result is very tasty. Page 1 of 1.
The silence of the slope when you glide lightly on it, the squeaking of the flip-flops on the snow, the annoyingly painful pains of the muscles after too many descents and finally a hot and spicy goulash soup that you would indulge in until you could not get up from the bench. . That's what goulash soup tells me, especially since the best I've ever eaten was eaten on the slopes in Austria. And I'm extremely happy that after several attempts, edible, but unrelated to that goulash, "the" recipe came out.
DELICIOUS! So delicious that after two meals, there was nothing left.
However, keep in mind that you must be fond of spicy food to like goulash soup, because paprika is the key ingredient.
Fry the meat, cut into small cubes, in a tablespoon of oil.
We leave it until it acquires a brown color and browns well, not like in my picture, where it is not ready yet. Then drain the oil from the pan and leave the meat on a paper towel.
Put another tablespoon of oil in the pan and fry the cumin beans for 1 minute.
Then add the finely chopped onion and leave it until it becomes glassy.
Put the meat over the onion and cumin and let it simmer for another 2 minutes.
Culinary Guide | Eat healthy
Supa gulas (Gulyásleves) , replacing stew gulas in many places, is as widespread as this, in all regions that were part of the Austro-Hungarian Empire. Thus, it is not surprising if various variants of this recipe are found as traditional recipes in Transylvania or Northern Italy. Cooked from the same basic ingredients as stew, goulash soup has a rich consistency, being a thick soup that is equivalent to a meal.
Preparation time: 2 hours
1.5 kilograms of beef (leg, shoulder, etc.)
4 liters of beef soup or water
2 large carrots
1 bleach (parsley, parsnip, celery)
6-7 tomatoes (or 2 boxes of 400 grams each)
2 red peppers
2 large onions
4 cloves of garlic
2 tablespoons of paprika
1 teaspoon paprika
2 bay leaves
1 tablespoon grated cumin
4 tablespoons oil
1 tablespoon grated sugar
2 tablespoons flour
Cut the meat into suitable cubes.
Boil the meat in water or beef soup. Simmer often until the meat is soft.
Peel the vegetables and cut them into cubes.
Peel the potatoes and cut them into small cubes (but larger than the vegetables). Keep the potatoes covered with water to prevent them from blackening.
Remove the pepper seeds and cut them into large squares.
Peel a squash, grate it and chop it.
Peel the onion and garlic and chop them.
Heat the oil in a pot or kettle.
Add the onion, garlic, carrots and bleach and sauté until soft (2-4 minutes).
Add the potatoes and bell peppers and sauté for another 30 seconds.
Add and brown the cumin and paprika (hot and sweet).
Add the meat and soup in which it boiled.
Add the bay leaves.
Boil for 20 minutes and add the tomatoes and 1 tablespoon of sugar to correct their acidity.
Mix a few tablespoons of juice (lightly cooled) with 2 tablespoons of flour, mix well to prevent lumps and add over the soup.
Boil until all ingredients are penetrated, stirring gently to prevent smoking.
Season with salt and pepper.
Goulash soup is served very hot, with or without cream, with slices of bread and hot peppers.