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Stuffed goulash soup

Stuffed goulash soup


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In a 10 liter pot we put 5 liters of water and a veal bone with meat, a pinch of salt, we foam from time to time to make the soup as clear as possible.

We clean the balls, we dig the middle of them.

We put the rice to bloom in a bowl with cold water.

We clean the vegetables and cut them into cubes.

Peel the onion and cut it into small pieces together with the leeks and put them in the pot, let them boil together with the bone.

Meanwhile, prepare the filling for the goulash.

We mix the minced beef and pork with the drained rice, 2 eggs, salt and pepper to taste, parsley from the freezer.

Fill the gills with this composition and sprinkle white flour over the filling.

Finely chop the kale and add it to the soup as well as the stuffed dumplings.

Cream, 2 tablespoons white flour, tomato paste and 3 tablespoons of ketchup mix with the aim to make a homogeneous paste and pour over the soup.

Bring to the boil until the gules rise to the surface.

Season with salt and pepper to taste and green parsley.

Serve with sour cream and hot peppers.

Good appetite !!!


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Gulii soup

Peel the vegetables. Cut the gullies into sticks, diced potatoes, and pass the carrots through a large-mesh grater.

Temper the chopsticks in a few tablespoons of hot oil, stirring constantly, until they soften and begin to brown slightly.

Add the carrots and cook for another 2-3 minutes, then the green onions, cut into slices, stirring constantly.

After 2 minutes pour about 3 liters of water. Bring to a boil over medium heat for about 10 minutes, add the diced potatoes and continue to cook until the vegetables are done.

Meanwhile, mix the yolks with the sour cream and flour. Thin with a few tablespoons of hot soup, added one at a time and a little, mixing well each time. Pour thinly into the soup bowl taken from the heat and mix well.

Add the finely chopped greens, cover the bowl and leave for 5 minutes to allow the flavors to blend.

Serve hot, adding 1 teaspoon of sour cream to the plate, as desired (optional).


Gulii soup

I had a chicken that I shared for steak, snacks and soup. So I split the chicken, I deboned the breast, I put it aside. I roasted the thighs and wings, the chest, the snits and the bones on the back and the bones of the chest, as well as I boiled the neck in salted water.

While the water was boiling, I cleaned the vegetables, chopped the onions, sliced ​​the carrots, parsnips and celery, grated the gules on the apple grater, cut the potatoes into cubes, but not before cleaning and washing them, I removed the seeds and the skin on the tomatoes and I cut the peppers into cubes.

I put oil in a pan (here I used coconut oil), I put chopped onion, tomato without skin and seeds, chopped too, diced pepper and grated goulash. I left it on the fire until the flavors intertwined and the gulia softened a little, then I added the carrots, celery and parsnip, I mixed it a little more and then I strained the soup from the chicken bones on top. I seasoned with salt and pepper and left it to boil.

When it started to boil, I added the rice and diced potatoes and kept it on the fire for about 20 minutes. I turned off the stove, put the freshly chopped parsley and ready. Serve plain or with sour cream. We prefer it with a lot of sour cream.


  • Antiscorbutic
  • Antioxidants
  • Anti-inflammatory drugs
  • Diuretics
  • Dissolving uric acid
  • Refrigerators
  • emollients
  • Revitalizing

Maintain digestive health

Because it has a high content of both soluble and insoluble fiber, according to studies, gulia helps maintain a healthy level of blood sugar and cholesterol, but also regular bowel movements.

Fiber is the main fuel source for healthy intestinal bacteria, such as Bifidobacteria and Lactobacilli, which produce fatty acids that nourish gut cells and protect against heart disease and obesity.

May reduce the risk of heart disease

The high intake of compounds such as glucosinolates and isothiocyanates, which are found in the gut, contribute to a lower risk of heart disease because they have the ability to widen blood vessels and reduce inflammation.

Improves the immune system

Gulia has a high content of vitamin B6, a nutrient that is important for the development of red blood cells and immune function. Vitamin C is involved in the production of white blood cells, but also T cells, which fight against foreign substances and improve the immune system.

Helps in slimming belts

Gulia is low in calories and rich in fiber and nutrients that the body needs. Due to fiber, the consumption of gulia provides satiety and reduces the predisposition to bloating, abdominal cramps and constipation. Vegetable improves the quality of the gastrointestinal system.

Prevents anemia

Vegetable is rich in iron and potassium, and this helps to increase red blood cells, which are essential for preventing anemia, iron deficiency. The calcium in the composition of the gulia also helps the body absorb iron.

Other benefits of consuming gulie

  • Improves bone strength
  • Provides energy
  • Stabilizes blood glucose levels
  • Prevents cancer
  • Adjuvant for viral infections or cough
  • Good for bronchitis or cystitis
  • Strengthens bones and teeth
  • Fights muscle contractions
  • Heal the frostbite.

Stuffed balls

A simple, tasty and cheap recipe. Have you tried stuffed goulash so far?

1. Peel a squash, grate it and squeeze the juice. Then boil in salted water. Leave for 30 minutes.

2. Finely chop the core of the gullies and, together with the finely chopped onion, put them to harden in oil. After soaking, add water 3 times, little by little, only after the water has evaporated before.

3. After it has dropped well after the third water, add the meat, break it with a wooden spoon and leave it to change color. Sprinkle with salt and pepper and place the broth dissolved in 100 ml of water.

4. Bring to the boil with the broth and then fill the boiled and drained gules. Place in an ovenproof dish and place in the oven with the vegetable soup placed in the pan. Leave for 20 minutes. Serve with rice garnish.


Stuffed balls

ingredients
8 average goulash (2 for each serving)
For the filling
800 g minced meat to taste
2 large carrots
1 tablespoon sugar
salt
pepper
For the sauce
2 tablespoons oil
1 tablespoon flour
the soup in which they boiled the goulash
hollow core
4 tablespoons sour cream
salt
pepper
8 tablespoons rice

1. Peel a squash, grate it and squeeze the juice. Boil the gules in salted water and strain them, keeping the juice in which they boiled.

2. Separately, boil the whole carrots in salted water, to which you add a spoonful of sugar.

3. Finely chop half of the core and fry in oil. Add the minced meat and fry it with the core until it completely changes color. Fill the goulis with this mixture and place them in a heat-resistant form together with the sliced ​​carrots, the picked and washed rice and the preserved core of the gullies, which you cut into cubes.

4. Mix the oil, flour, gully soup, salt and pepper to taste, and add this mixture in the form of gully, which you put in the oven for about 20 minutes. 5 minutes before it is ready, take out the bowl and pour the cream over the rice, carrot and kernels. Leave for another 5 minutes in the oven, writes Click.


Stuffed goulash soup - a soup full of flavor

  • Stuffed Gull Soup (Maria Matyiku / Epoch Times) Stuffed Gull Soup
  • The main ingredients (Maria Matyiku / Epoch Times) The main ingredients
  • Peeled and chopped vegetables are added to a pot with 2 tablespoons of oil (Maria Matyiku / Epoch Times). Peeled and chopped vegetables are added to a pot with 2 tablespoons of oil.
  • Preparation of the filling (Maria Matyiku / Epoch Times) Preparation of the filling
  • The gills are filled with the meat paste obtained (Maria Matyiku / Epoch Times) The gills are filled with the meat paste obtained
  • Put the goulis in the soup pot and cook over medium-low heat until the goulash is penetrated and the meat inside is cooked (Maria Matyiku / Epoch Times) Put the goulash in the soup pot and cook over medium-low heat, until the goulash is penetrated and the meat inside is cooked
  • The soup is soured with borscht or lemon and after removing the pan from the heat, add the finely chopped dill (Maria Matyiku / Epoch Times).
  • The delicious stuffed goulash is ready to serve. We wish you good luck! (Maria Matyiku / Epoch Times) The delicious stuffed goulash is ready to serve. We wish you good luck!

If you like meatball soup, you will definitely appreciate this wonderful stuffed goulash soup. For the preparation of the soup, choose small and tender goulash, which filled with meat or mushrooms are full of flavor and very tasty.

Ingredient:

8 –10 gulii,
2-3 small peppers (optional),
1/2 medium-sized white onion,
2 carrots,
1 parsley,
a piece of celery root,
a cup of borscht or lemon juice,
salt and pepper to taste,
a few green dill leaves or half a teaspoon of dried dill

For the filling:
500 g minced meat (pork, beef or veal),
1-2 tablespoons oil,
1/2 medium-sized white onion,
60 g round grain rice,
1-2 tablespoons breadcrumbs,
salt, ground pepper, paprika

Preparation:

Start with the preparation of the vegetables: chop the onion, carrots, celery, a little pepper and cut the parsley into cubes or put them on a large grater.

Put two tablespoons of oil in the pot in which the soup is boiling, then add half of the onion, the pepper, and the rest of the vegetables. Stir occasionally, and after 2-3 minutes add three liters of water and a teaspoon of salt.

It starts with preparing the goulash for filling. Remove the leaves, peel them and then wash them. Start digging out the core with a teaspoon, being careful not to break the walls. Finally, the walls will be about one cm thick.

The core of the gulia can be added to a salad of vegetables or it can be put in a pot to boil next to the stuffed goulash, to give more consistency to the soup.

Put the remaining half of the onion in a pan in which you put 2 tablespoons of oil. When the onion becomes glassy, ​​add the rice (washed beforehand and kept in lukewarm water to swell). Add the paprika and pepper, then set aside to cool. After cooling, add the minced meat and breadcrumbs, season with salt, pepper, and mix well until smooth.

The goulis is filled with the meat paste obtained, and then added one by one to the soup. After boiling, reduce the heat to low.

Optionally, if there is meatball left, you can fill 2-3 smaller peppers. They will definitely enrich the taste of the soup. Another option would be to make hairs out of the remaining composition. Before shaping, add a whole egg and mix well until the egg is well incorporated. If the paste is too soft, add a little breadcrumbs.

When the goulash is penetrated and the meat inside is cooked, the soup is soured with borscht or lemon juice. Let it boil for another 5 minutes. After removing the pot from the heat, add the finely chopped dill.

Serve plain or with cream. You can also add hot peppers. We wish you good luck!

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Stuffed Gills

The recipe for stuffed peppers is fixed, it's just another carcass and obviously a different taste.

Cut the onion into cubes and fry in oil for about 2 minutes. When it has become translucent (not burnt), add 70g of rice and let it harden for another 2 minutes. Remove from the heat and allow to cool.

Mix well in a bowl: minced meat with oil and onion in the pan, finely chopped dill, finely chopped parsley, paprika, salt and pepper to taste, thyme.

Cut off the ends of the gullies and clean with a peeler or knife. It washes. Dig the gills so that you get a gully with walls as thin as possible. The mixed meat is filled with a teaspoon in the goulash. It thickens, but does not reach the top.

Take a pot in which to enter the gullies in diameter, put the broth, add the 30g of rice and bay leaves, add a little more salt and pepper. Place the meatballs with the meat up in the broth and fill with 400-500ml of water.

Bring to a boil over medium heat (possibly with a lid) for about 2 hours, with a lid. After tasting, you can put it in the oven for another 30 minutes, without a lid.

Serve with chopped dill sprinkled on top and greasy cream. There is also a hot pepper and necessarily fresh bread for the sauce.


Chicken salad with chicken

& # 8211 2 large goulash, 500 g chicken breast, 1 sprig of leek, ½ dill leg, 2 eggs, 1 lemon, salt, lemon pepper, 3 tablespoons squash oil

Chicken cut into thin slices is fried in Teflon in a tablespoon of oil, then cut into noodles, put in a bowl and mix with salt, hard-boiled eggs and grated on a small grater, leeks cut into thin slices, chopped greens finely chop the grated greens, salt, pepper and finally mix together with the rest of the oil and lemon juice.



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