Original text of the recipe: “Put a few onions in slices and boil them in poultrymeat or in meatmeat, adding poultry or cow’s meat, add salt, red pepper, chopped red pepper, and add red patas when they are, or unripe green plums, carrots, celery leaves, lees, all cut in small quantities.
During the boil you always foam. When you put on the table, chopped parsley. ”
Source: 1501 dishes, Constantin Bacalbasa, 1935
500 g of bird (chicken / turkey or goose)
1.5 l of water
2 onions
1 teaspoon of sweet pepper
4 tomatoes
1 carrot
a little salt
a few celery leaves
a few lewy leaves
some parsley yarns
clean and cut the bird (chicken / turkey or gang) and remove the slices (neck, back, wings, etc.)
put the boil in the water and let it boil until it’s almost ready
add salt, chopped onion salzisori and sweet paprika
carrot, celery leaves and leupean are cut short and placed in a soup
tomatoes are cut in small cubes and the soup is added
the soup is ready when the meat and vegetables are cooked
Finally add chopped green parsley
Serve again a little green parsley
I put the soup in my throat and back the country gang.
I just put the pepper in the house because I had red red pepper dried up and I gave it through the coffee grinder (and it’s great).
If the water drops during the boil, add. I finally had a 2 l pot filled with soup.
A sweet-sour summer soup with a great, excellent aroma!
