Boil the meat, froth. After 30-35 minutes, add the chopped cabbage, dill and thyme.
Leave it to boil until it is boiled and the cabbage. Make a rantas from flour, oil and broth, put it in the soup and leave it for another 15 minutes. Serve with sour cream.
One-week diet with cabbage soup - diet plan
As mentioned above, the diet consists of a specific diet, in addition to eating cabbage soup. In the following, we reveal a diet plan to follow the one-week diet with cabbage soup and other healthy foods.
You can eat cabbage soup whenever you want. In addition, eat fruits you crave, except bananas and avocados.
Also, consume plenty of fluids, either water or infusions. Do not consume alcohol or carbonated beverages. Eat the specified foods for the first day whenever you feel hungry.
In addition to cabbage soup, eat other vegetables both raw and cooked. Consume as much as you want. On this day, you can also eat potatoes.
Eat vegetables, fruits and cabbage soup when you are hungry. Try to avoid bananas, avocados and potatoes.
Eat skim milk for breakfast and snacks. Also eat 4 bananas throughout the day. If you want, you can replace the banana with another fruit. Consume cabbage soup whenever you feel hungry.
Consume cabbage soup when you feel like it. At lunch and dinner, eat a portion of meat (beef or chicken) or a portion of fish. You can also eat 6 tomatoes, which you can cut in half and season with garlic, oregano and olive oil.
On day 6, eat two servings of chicken, pork or fish. Eat them with vegetables, whatever you prefer. Of course, do not forget about cabbage soup.
Eat whole rice at every meal along with raw or cooked vegetables. You can also eat fruit and, of course, cabbage soup. Eat these foods whenever you are hungry.
Beef tail stew
Beef tail is not valued at its true value, not in our urban culture. Too bad, yes, it's not too late to change the situation in our favor, there are still good minutes from this half, if you allow me to express myself. I found beef tails at Metro (vacuum packed) at a more than reasonable price. They are even cheaper in the market, but are less common. Four tails cost up to 30 lei. From them I made two saucepans with stew from which I fed 6 people and I also gave a little, of taste, through the neighbors. Why two? Firstly because I had enough raw material, secondly because using the same amount of electricity (in the oven) I was able to get two different dishes and thirdly because I wanted to explore two directions, one European , the other Asian. I start the story with the European version:
I washed the tails, removed the thick layer of leather from above (it's not the skin covering the animal on the outside, it was already removed, it's a hard tissue that doesn't cook as long as you keep it on the fire) and left the pieces as they are. see. It is easy to cut if you put the knife between the vertebrae, in the middle, in the softest and deepest area. I heated a saucepan with a little oil and browned the tails on all sides, for reasons of taste but also to easily burn the pan.
I chopped three onions, a hot pepper, a bell pepper, two cloves of garlic. I put them in the pan from which I removed the pieces of the tail.
After the heat passed through them (without browning them), I poured the contents of a can of tomatoes (450 g) into the pan. Tomato paste deglazed the pan. I left it on the fire until it started to caramelize (8-10 minutes).
I put the beef tails back on and covered with warm water. I put three bay leaves in the pan, a teaspoonful of sea salt, coarse, 10-12 peppercorns, a little nutmeg given through a grater.
I covered the pan and put it in the oven already heated to 150 degrees Celsius. I left her there for 4 hours. I removed the foil from the pan, I harvested the fat from the surface, I put in the bowl 4 potatoes cut into quarters, 2-3 sliced carrots, a few pieces of artichoke marinated beforehand (so I bought it from the Italians), a little tarhon. I mixed and left the pan for another hour in the oven, without foil this time.
It turned out richer in sauce, I preferred to put less on the plate for photo reasons.
Next to it I put a salad with avocado, hot peppers, bean sprouts, capers (the salad also matched the second stew).
For the Asian-style stew, I did quite similarly, however, differently. There it is:
I cleaned / washed / chopped carrots, onions, garlic, ginger, hot peppers. I put them to harden slightly in a saucepan (in which I browned the tails before).
Until the tomato phase (inclusive), the steps were the same. Then the important changes began. First: I poured 150 milliliters of lime juice over the meat.
Instead of covering the tails with water, I covered them with a concentrated beef soup (made on burnt bones) in which I boiled cinnamon, cloves, cardamom. I put the lid on and left the pan in the oven for 4 hours. Then I took the lid and left the pan in the oven for another hour, without the lid. As soon as I took the lid off, I put three tablespoons of oyster sauce, a tablespoon of fish sauce, a tablespoon of soy sauce in the pan.
I finished this stew by throwing a handful of coriander leaves into it.
I ate it with rice noodles, shimeji mushrooms, bean sprouts, coriander leaves and hot pepper sauce with garlic (Sriracha).
Both were appreciated, but the Asian-style version was more pleasing.
With Asian-style stew and a wonderful soup on beef tails, also cooked in Asian style, you will be able to meet on Saturday, May 10, at noon, at Escargot, on Toamnei 101, Bucharest. I could not resist the invitation of my friends there and, therefore, I will cook these two goodies for all those who will want to spend their lunch in the garden with wisteria. Reservations and other details, here.
Transylvanian cabbage soup
Cabbage soup like in Transylvania, as my grandmother used to make it, is one of the best in the world. I am inclined to believe that & # 8222 guilty & # 8221 for this perception is not just the fact that it reminds me of my childhood (on top of that, at that time I liked few foods and cabbage soup was one of them). I think I have gained enough experience and I am objective enough to appreciate that this simple, cheap, rustic soup is simply brilliant in terms of taste. If my opinion is well-founded or not, I can't find out without your help, so I hope you try it and tell me if you liked it too.
Cabbage soup is very often consumed in diets due to the benefits it brings to the body. With few calories, the soup is extremely tasty and easy to prepare. Learn the step-by-step recipe for cabbage soup!
How to make cabbage soup:
1. Depending on how salty the cabbage is, leave it to soak in cold water the night before or just for a few hours. Then cut the fidelity.
2. In the soup pot, add the oil and harden the finely chopped onion, the carrot passed on a large grater, as well as the parsnip. Allow to soften slightly and add the cabbage and diced potatoes. Add water depending on how thick you want the cabbage soup to come out and let it boil.
3. Add the peeled tomatoes, cabbage juice and bring to a boil. When the cabbage soup is ready, sprinkle the dried thyme on top and turn off the heat.
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