Traditional recipes

Potato soup with sour cream

Potato soup with sour cream

I cleaned the vegetables - onions, peppers and chopped everything very finely then I put everything in a 5 l pot to harden with olive oil.

In the meantime, I cleaned the potatoes and cut them into cubes, washed them well and when the vegetables hardened, I added the potatoes and let them cook for a while for 5 minutes together with the vegetables.

I added hot water, I added salt, pepper, vegeta, I put the bay leaf and left it to boil.

In a bowl I rubbed the cream well with yogurt and egg yolks, I added flour and crushed garlic.

When the soup is ready to boil, take two tablespoons of hot soup and put it over the cream, chewing continuously until incorporated, then pour everything over the soup, add the vinegar, let it boil, turn off the heat and season with the celery leaves.

The soup is ready.

Good appetite !


Method of preparation

Right potato soup with sour cream

1. Boil 4 l of water with a little salt, when the water starts to boil add finely chopped onion

Right potato soup with egg and sour cream

Clean, wash and then cut the vegetables (cut the carrot into rounds, chop the onion, celery


Potato soup with rantas

  • 8-10 potatoes
  • 1 carrot root
  • 1-2 parsley
  • ½ celery
  • 1-2 was dafin
  • 10 peppercorns
  • 1 onion
  • 1 tablespoon fat
  • 1 tablespoon flour
  • Paprika
  • 3 tablespoons sour cream
  • 2-3 tablespoons of vinegar
  • green parsley
  • salt

Boil carrots, parsley, celery, bay leaves and pepper in 2 liters of water. After they have boiled for about an hour, strain the juice into another pot, put in it the peeled potatoes, washed and cut into small cubes, put a tablespoon of salt.

Until the potatoes are boiled, make a rintas from a tablespoon of fat and a tablespoon of flour. When the rintas is brown, add a finely chopped onion, to fry a little too, then add a little paprika.

Put the rintas in the soup, stirring constantly so that they do not become lumpy, and add the chopped green parsley, let it boil for another 10 minutes.

Beat in sour cream with vinegar to taste and place over the potato soup, but a little at a time, until everything is ready. Mix well, taste salt and sour and serve.


Potato soup with kaizer, drizzle with sour cream

The pictures are not of very good quality "thanks" to my camera, which takes a white hair until it takes a clear picture.
So, we need:
2 parsnip roots cut into rounds or cubes
3 carrots, and they cut into rounds or cubes
2 finely chopped onions
500 g kaizer cut into cubes
the water
spices: salt, pepper, a cube of vegetables
1 tablespoon oil (I forgot to take a picture)
1.5 kg of potatoes

First put hot oil in a saucepan, add onion and a pinch of water. Continue adding the carrots and parsnips. When the vegetables soften, add the kaizer. Let the vegetables taste then pour hot water to cover all the vegetables. When the vegetables and the kaizer are almost ready, add the potatoes as well. Cover with warm water. At the end, season to taste with salt, pepper, cubes (optional). I also put 1 teaspoon of dill and 1 bunch of parsley.
Because I like sour cream, I put it on my plate as much as my heart wanted.
Here are the ingredients

The vegetables heated up

already here they started to harden / soften

Hop si kaizeru & # 39

I added water to cover the rust and the kaizer

This is where I put the potatoes

On a plate, drizzle with sour cream


Potato soup with sour cream and smoked meat

We don't miss soups on the table, and sour cream soups are my husband's favorites. If I make a soup or a borscht, he immediately asks me: & bdquoare sour cream & rdquo?

Add the diced carrot and mix for 3-4 minutes, until the oil turns orange.

We don't fry the carrot, we just color the oil and in this way we get that beautiful, golden face of the soup.

Now add 2 liters of hot water and the rest of the vegetables. Put 1 teaspoon of salt and a little pepper and hot pepper.

Put the lid on and let it boil until the vegetables are well softened. It takes about 20 minutes.

I had a reliable help: a wonderful knife from Maranc.ro. You know we all have 100 knives, but none of them cut, do you? Well, I discovered the Maranc knives and took 2 sets, enough for us. Like Doru, he is a great lover of sharp knives & # 128578

I took a German set and a Damascus Steel set. Damascus steel knives are famous all over the world, they have an extremely sharp blade. See in the video recipe how easy it is to cut, as if you are going it alone & # 128578

If you want to order these knives, you also have a discount code: GINABRADEA and you automatically receive a 10% discount. This discount is valid at any time & # 128578

I received the knives and personalized with my name. You can request, for a fee, this customization as well & # 128578

Add the potatoes and another 2 liters of hot water, let everything boil. The potatoes are ready in about 15 minutes.

Tips from Gina Bradea

  • For the soup it is recommended to use pink peeled potatoes: they are less floury, they do not crumble when boiled.
  • You can use any kind of smoking: bacon, goose, kaizer, sausages, ciolan, smoked bones & hellip
  • You can also straighten the soup with 2-3 yolks, mixed with sour cream.
  • Use as much cream as possible, with a minimum of 25 & ndash 30% fat, so as not to cut.
  • The greenery is put at the end, 10 minutes after the fire has stopped. This way the vitamins are not completely destroyed.

How to make the liaison (liezon) for dressing soup

Put the sour cream in a saucepan, add a little boiling soup, stirring constantly, until the sour cream juice is hot.

Add another 2 liters of hot water to the soup and now adjust the taste of salt and pepper, add vinegar or borscht for sour.

When it boils, add the sour cream mixture and let it boil for a short time, then turn off the heat. It doesn't boil much.

After 10 minutes, add the greens.

Presentation and serving for potato soup

serve potato soup hot, with hot peppers or onions next to it. And if you also have homemade bread, throw the hat after the dogs, it's so good! & # 128578


Potato soup with rantas

  • 8-10 potatoes
  • 1 carrot root
  • 1-2 parsley
  • ½ celery
  • 1-2 was dafin
  • 10 peppercorns
  • 1 onion
  • 1 tablespoon fat
  • 1 tablespoon flour
  • Paprika
  • 3 tablespoons sour cream
  • 2-3 tablespoons of vinegar
  • green parsley
  • salt

Boil carrots, parsley, celery, bay leaves and pepper in 2 liters of water. After they have boiled for about an hour, strain the juice into another pot, put in it the peeled potatoes, washed and cut into small cubes, put a tablespoon of salt.

Until the potatoes are boiled, make a rintas from a tablespoon of fat and a tablespoon of flour. When the rintas is brown, add a finely chopped onion, to fry a little too, then add a little paprika.

Put the rintas in the soup, stirring constantly so that they do not become lumpy, and add the chopped green parsley, let it boil for another 10 minutes.

Beat in sour cream with vinegar to taste and place over the potato soup, but a little at a time, until everything is ready. Mix well, taste salt and sour and serve.


Potato soup

Hi ! It's been a long time since we've visited. And I don't even know why. I found on Google the picture from this soup and I allowed myself to take it, with a link to your blog, of course. However, our recipes are clearly different. I hope she's not upset, and if she is, say so and I'll get her out. All the best !

No problem, Zina. As long as my recipes are not copied word for word, anyone can take pictures from my blog by linking to the source. For some time now I've been busier and not much more & quoties & quot on my blog, this month I haven't even posted at my usual pace. I occasionally leaf through a few culinary blogs and that's about it.

Thanks, you're very kind. Good luck with that !

Tasty soup, a tip if you will allow me. the dried bay leaves go wonderfully with the potato soup.

Of course we allow :) Any tip is welcome! I haven't tried the bay potato soup, but it looks interesting.

Hi. This is the recipe with no. 3 I'm trying: potato soup. The potato meatballs came out great, I dropped a little a lot of pepper but they are ok. Last night at 11.30 pm I was baking meatballs, but it was worth it. Today I went in again and I discovered I don't know how many recipes and I don't know which one to make first. I'll let you know as I do them :))) Cami

Cami, considering that two of the three recipes were with potatoes, you could also choose a recipe based on potatoes :) How do you think it sounds POTATOES GRATINATED IN THE OVEN?

Yeah..to me the potatoes stayed until I received my sister's visit and she made them fried because she likes them very much, now I will cook them more often according to your recipes- On the weekend I don't know if I will have time, but for the next recipe I make the salty cheese pie hard with your eyes. I will review the shopping list and add meat and pie sheets :))), for me the meat / sausage section is a bit non-existent, cheeses and dairy products have priority. Nice weekend! Not to forget. the soup came out super and it's very easy to make! Cami

You can make a lot of recipes with potatoes, and most of them are quite simple to prepare. If it's to finish all the other recipes, then maybe you remember that there is also the meat section :) I was going to forget too. it's worth making that savory cheese pie. It is worth trying the one with sweet cheese (Dobrogean), I can't decide which of them is better: D

:))))) Don't think that I didn't see the Dobrogea pie, but I saw the one with salted cheese first. but both recipes left my mouth watering. Cami

:))) I understand, I follow the principle of & quot; first seen, first cooked & quot.


Right potato soup with sour cream

It's still very good! So do I, with or without sour cream it's crazy, with onions or hot peppers.

burdulea maria elena (Chef de cuisine), May 20, 2010

mirey (Chef de cuisine), May 14, 2010

Mihaela11 (Chef), May 12, 2010

Delicious and appetizing and I like the flavor of sour cream!

Adina (Chef), May 10, 2010

Thanks to the & quotes for comments!

Piri Piri and Cinnamon (Chef de cuisine), May 8, 2010

burdulea maria elena (Chef de cuisine), May 8, 2010

It `s very good! Sometimes I still cook this soup without sour cream.

Sidy (Chef), May 7, 2010

mihaela cecilia (Chef de cuisine), May 7, 2010

valentina ionita (Chef de cuisine), May 7, 2010

bucataria-sylviei (Chef de cuisine), May 7, 2010

The maximum grade for the soup is exactly the same as I do with sour cream, a delight!