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Goose soup

Goose soup

The meat is boiled in cold, unsalted water;) After boiling, froth, then add 2 tablespoons of salt.

Meanwhile, the cleaned and washed vegetables are hardened in a large bowl with a little oil and water, over medium heat, uncovered. Add the meat to the mixture of vegetables and strained juice, season with salt, pepper, donut paste and paprika, then compete with approx. 4000 ml of water and boil for approx. 60 minutes on low heat, half covered. Towards the end, the cabbage juice and the larch are added, leaving approx. 15 minutes to boil;).

After all the ingredients are cooked, turn off the heat and add the beaten eggs as an omelet, in a thin thread.

Good luck and good luck!

Goose Gum and Grease

A few by-products left over from the goose to the oven. But they are tasty.

  • 1 freshly cut goose (4-5kg)
  • 1 onion
  • Sweet Boya
  • Coarse salt, freshly ground pepper

Cut off the excess skin and remove the excess fat, but do not undress it too much.

The skin is cut into squares of 3 by 3 cm or so. Make a hole with the knife in the middle of the square.

Take the pieces of skin and fat and put them all in a saucepan. Put water on top to drown them about 1 cm and put on medium heat.

The water will boil and then evaporate. When it starts to sizzle, turn the heat to low and continue until all the fat is juice and the pieces of skin are golden.

Drain the fat through a sieve and place in a cold jar. The halves are put in a bowl and also put in the cold.

The lard is served when it hardens and turns white greased on fresh bread with salt, paprika and onion. Obviously, you can use it for various other dishes.

Researchers warn: Pfizer vaccine generates fewer antibodies against Indian variant

The level of antibodies in the blood capable of neutralizing the Indian variant of coronavirus (B.1.617.2) is lower in people vaccinated with Pfizer, compared to antibodies generated against other variants, according to a study published on Thursday by The Lancet, reports EFE.

According to researchers at the Francis Crick Institute and the National Institute for Health Research (NIHR), both British, the amount of these antibodies decreases with age and over time.

Their findings show that the level of antibodies capable of neutralizing variant B.1.617.2 (Delta) in people who completed the Pfizer regimen is five times lower than the original version of coronavirus, on the basis of which current vaccines are developed,

The authors of the research note that with a single dose of Pfizer it is & # 8220less & # 8221 likely to develop as much antibodies against the Delta (Indian) variant as in the case of the Alpha (British) variant, predominant in Great Britain.

For this reason, they argued for the need to shorten the time between the first and second doses of Pfizer, which is injected in the UK every 12 weeks. The researchers studied blood samples from 250 healthy subjects vaccinated with Pfizer and tested the ability of their antibodies to neutralize various variants.

Levels of effective antibodies against the Delta version of the virus decrease after both doses of serum and, especially, after a single dose of vaccine. After the first dose, 79% of those vaccinated have significant levels of antibodies capable of neutralizing the original virus discovered in Wuhan (China).

However, this percentage is reduced by 50% in the case of the British version (B.1.1.7), to 32% for the Indian version (B.1.617.2) and to 25% for the South African version (B.1.351).

Antibody levels decrease against all variants with increasing age, but no significant differences were reported in men or women, or in body index.

& # 8220The most important thing is to continue the vaccination program to keep people away from hospitals (& # 8230) and this is achieved by faster inoculation of the second dose of vaccine to provide a sufficiently strong immunity against new variants & # 8221, said researcher Emma Wall.

The British government has reported that the Indian variant is already prevalent in the UK, accounting for 79% of new cases detected last week.

Goose soup

The soup boils at 100 degrees C. The soup that is placed in the bowl where the beaten egg is is the uncooked boiled one, because otherwise the beaten egg would not have time to boil almost instantly. The bowl with the egg and a little soup is poured into the pan in which it was cooked. I hope you find the answer useful. Thank you.

Never use raw duck eggs, they are extremely dangerous, they can contain germs / microbes such as Salmonella of various types that give serious diseases. Otherwise the borscht looks delicious and can be seasoned with chicken egg.

It is advisable to document more intensely on this concept that duck eggs contain Salmonella, the idea that comes from World War II when on a famous farm due to improper care of these birds, an epidemic broke out that led to the disease the birds (eggs) on that farm. hence this unjustified fear. I recommend you read the book "Breeding ducks and geese" written by Horst Von Luttitz. Thank you.

Step 5 - Stay hungry with the beaten egg in the bowl. it is not like that?

Hi, I apologize if I didn't write the 5th stage, but there is definitely no hard-boiled egg with soup in the bowl. I probably hurried and forgot to set this stage so that any chef or non-chef could understand the recipe.

-this is a little girl's soup she heard a recipe and she does it for the first time! . -how to put the chopped larch from the beginning and boil it 2 hours later. funny

That's right, I'm 5 years old and I'm waiting to learn from experts. until then I grow up and I hope that everyone will cook as they want and what recipe they want, that's about all I can do. If I knew it was a forum full of chefs, I certainly wouldn't share what I cook, whether you like it or not. It is everyone's option to put larch or borscht at the beginning or quail egg or mint in the soup. and so on I wouldn't dare criticize someone else's recipes until I tried them. to speak later, but it is in the nature of the novel to be mischievous and with a very developed critical spirit. You can write what you want and how much you want about my recipe. it doesn't matter who has eyes to see and read and hands to cook. he will not take into account any evil, even unjustified.

The goose legs are washed, dried by dabbing, seasoned with salt and pepper and fried in hot oil in a non-stick pan on all sides. Peel the onions, cut into cubes, add the twigs and fry as well. Pour the soup and mulled wine, bring to the boil and simmer with a lid, approx. 90 minutes.

Peel a squash, grate it and squeeze the juice. Cauliflower is cleaned, washed, cut into quarters, boiled with sweet potatoes in salted water, and boiled with a lid approx. 25-30 minutes. Remove the goose legs, place them in a pan, grease them with salt water and bake, in the hot oven, at 220 ° C the heat from the top of the oven, for approx. 10-15 minutes, until the skin becomes crispy.

Degrease the sauce left by the goose legs, refine with herbs, thicken with thickener and season with salt and pepper. Lightly beat the cream. Strain the sweet potatoes and cauliflower, pass large and incorporate the cream. Season the puree with salt, pepper and nutmeg, place with goose legs and sauce on a plate and serve.

Goose soup with homemade noodles

  • Goose soup with homemade noodles (Maria Matyiku / Epoch Times) Goose soup with homemade noodles
  • Add the cleaned vegetables and simmer (Maria Matyiku / Epoch Times) Add the cleaned vegetables and simmer
  • Noodles (Maria Matyiku / Epoch Times) Noodles
  • When ready, strain the soup (Maria Matyiku / Epoch Times) When ready, strain the soup
  • Serve with greens (Maria Matyiku / Epoch Times) Serve with greens

Bird soup, be it chicken, duck or goose, is a soup adored by both children and adults. It is the Sunday soup from the childhood years, the favorite soup in the different special occasions in our life, the soup that through its special aroma brings us comfort and soothes our homesickness, no matter where we are.

It is one of the soups recommended by nutritionists in medium diets. Bird soup is also known in the elderly as a natural remedy for relieving flu and colds. In the medical world, opinions about the healing effects of soup are divided. However, some research at the Mayo Clinic has shown that bird soup helps relieve cold and flu symptoms in two ways. First, it acts as an anti-inflammatory by inhibiting the movement of neutrophils - cells of the immune system that participate in the body's inflammatory response. Second, it temporarily accelerates the movement of mucus, thus helping to reduce congestion by limiting the duration of contact of viruses with the various mucous membranes of the respiratory system.

Chicken soup is perhaps the most popular. Duck or goose soup is prepared especially on holidays or other special occasions. Among the poultry variants used, the goose meat is distinguished by the consistency of the texture, by the specific aroma and the pleasant taste.


one kg of goose meat without breast or thighs
4-5 liters of water
a tablespoon of salt
4-5 carrots
2 parsley roots
a little celery
a medium onion
a few cloves of garlic
a few peppercorns
a piece of cabbage or cabbage shoulder (optional)
salt, ground pepper to taste
a few strands of green parsley


The meat is washed, cut into smaller pieces and boiled in a pot of cold water, in which a tablespoon of salt was placed. The process of gradually heating the water and meat, helps to close the pores so that the juice will remain in the meat and will make the soup tastier. Salt helps the foam to coagulate. To obtain a clear soup, the foam is removed as it is formed with a fine sieve foamer or spoon with holes.

After an hour of cooking, add the carrots and parsley cut into thick slices, onion, celery and gulia are added whole, as well as garlic and peppercorns. Cover the pot with a lid and simmer until the meat is cooked through and gently peels off the bone.

When ready, strain the soup and bring back to the boil.

When it first boils, add it to the homemade noodles. As they are very fine, the noodles only need 2-3 minutes and are ready. If they are thicker, leave them a little longer, but be careful not to boil them too much and thicken the soup.

It is suitable for salt, and you can optionally add a little ground pepper.

Sprinkle finely chopped greens on top and serve hot. We wish you good luck!

Raising and caring for goose buds

Goose buds need a safe shelter, located in a place inside, where they are safe from danger. The cage or fence arranged needs a bedding that is not slippery, but very good absorbent and stable. For this, straw or hay can be used, which must be changed at least once a day to keep it dry.

In the first weeks, the body of the buds is covered only with down, so you will have to artificially provide them with the heat they need. You can do this by installing an artificial heat source, such as an infrared light bulb, 25 centimeters above the fence. It must be used at all times during the first two weeks of the buds' life, after which it must be lit only at night.

Sheep entrails soup

Exceptional culinary preparation, specific to the Southern Subcarpathians. It can be done anywhere in this country. Let's do it in Moldova as well.

  • sheep entrails (without liver): belly, mat, lungs, spleen, heart, kidneys, lures, head
  • 3-4 fleshy onions or 3-4 chubby leeks
  • 1 - 2 carrots
  • 1 celery suitable for the sea
  • 1 - 2 bell peppers
  • salt & # 8211 to taste
  • hot paprika or 1 - 2 hot peppers
  • 1 bowl with cream
  • 1 bowl of grated horseradish in a vinegar bath
  • chopped greens: larch, celery and dill.

Sheep's entrails are washed thoroughly. The belly and the mats are turned upside down, discarded of debris, washed with plenty of water, rubbed with a straw brush and shaved with the back of a knife, and washed and scalded.

The lungs, spleen, heart, kidneys and lures are cut into pieces and washed with blood.

The head (with the neck and side) is cleaned well and washed with plenty of water, especially on the inside with the tongue and teeth. Bring to a boil.

The entrails, thus cleaned and washed, are boiled with cold water and salt in a large cauldron. When they are almost cooked, take them out, let them cool, then chop them finely. The head of the sheep is cleaned of meat (which is cut faithfully), the tongue is removed and the beregata is cut in the same way. The brain eats broth.

The belly and chews of boiled and chopped sheep are called sponges.

The chopped entrails are placed in a bowl and left to stand.

Chop the onion or leek, carrot, celery and bell pepper and put them in the juice in which they boiled the entrails. When they are almost cooked, add the chopped entrails and continue cooking for another 10-15 minutes, then turn off the heat and straighten the soup with cream, season with salt and spice (paprika and hot peppers), sprinkle on top of the greens and dine with grated horseradish in a vinegar bath and warm polenta. A rare goodness! Soup for healthy people. She's kind of the second cousin of the belly soup.

Restaurants where you eat the best belly soup in Bucharest

Restaurant Vatra

Whether it's a business meeting, a romantic dinner or an outing with friends, Restaurant Vatra pampers you with its Romanian dishes.

Vatra Restaurant opened its doors 19 years ago and from the very beginning was the place where the traditional Romanian cuisine was pleasantly complemented by the authenticity of the Transylvanian decor. Located right in the heart of Bucharest, near Cișmigiu Park (19 Brezoianu Street), the place is perfect for going out with friends or for a business meal. With red geraniums on the windows, rustic furniture and traditional food, the terrace is a charming combination of tradition and comfort!

During the week, the restaurant is frequented by those who work for companies in the area, and on weekends for families with children, who come to enjoy a tasty meal. On such an occasion we also ate a belly soup here and it is clearly one of the best we have tasted! The meat was tender and well prepared, the taste balanced as it should be and very good!

Mahalaua Cărămidarilor

Take a break from the hustle and bustle of the city! Enjoy a good soup in the cool shade of the Mahala Summer Garden.

Mahalaua Cărămidarilor is another restaurant where you can find very good Romanian food! You can find them in the Tineretului neighborhood, on Cărămidarii de Jos street no. 4, an area with a special story, which is told further through this place. "Mahalaua Cărămidarilor" is attested from 1668, and those who lived here were engaged in the manufacture of bricks which were then used in the construction of houses and palaces in Bucharest. The building in which the restaurant is opened was built in 1939, made of authentic brick, and part of this brick is preserved and exposed inside. They also have a very beautiful summer garden, full of greenery, a place to take a break from the hustle and bustle of the city and enjoy the shade!

If I have aroused your interest and you decide to pay them a visit, try musai and belly soup - which is, by the way, the chef's recommendation. You will not regret it!

Laguna Verde

Laguna Verde is the perfect place for a weekend getaway, in the immediate vicinity of Bucharest.

How about a weekend outing somewhere near Bucharest? Laguna Verde is a complex located only 15 km from the Capital, in Balotești commune, and it is a real oasis of relaxation! They have a fishing pond and offer leisure activities, they even have a stud farm that delights the little ones! You can rent pontoons, cottages, gazebos, villas if you want to spend several days there.

All of them are located on the lake shore, as is the resort’s restaurant. A large, spacious restaurant with a rustic air, specific to the inns with tradition from past centuries. It also has a wonderful terrace where you can dine by the water!

The menu has a lot of traditional dishes, many with fish as the main ingredient, or recipes from international cuisine. The food is very good and the belly soup is delicious!

Zexe Zahana

Zexe Zahana is one of the most titrated restaurants with traditional Romanian cuisine, a gastronomic destination in the true sense of the word.

Zexe Zahana is one of the reference restaurants in the Capital! A restaurant that defines itself as an initiative to restore Romanian gastronomy. And a successful one, we would add. They have a lot of special dishes on the menu (from boyar zacusca with mushrooms, to goose breast sarmules in vine leaves, to baits and marrows). I may have forgotten some of them, although they are part of our culinary tradition. Alexandru Consulea and Amalia Stanciu, who gave life to the Zexe concept, also collected and brought them all to life. In fact, Alexandru Consulea is also the one who founded the Association for the Restoration of Romanian Gastronomy.

So, the menu revives the rich gastronomy of the interwar period and brings back to our plate old, boyar recipes. This is also the case with belly soup (schembea). "Brought by the Turks and adapted to the Romanian's pleasure through the creative additions of cream and egg yolk, vegetables and vinegar, the belly soup that woke up generations in a row, is now a piece of resistance in the national culinary heritage" - beautiful description of at Zexe, right?

Manuc's Hanu

Hanu & # 8217 lui Manuc is one of the oldest restaurants in Bucharest, with a fascinating history!

It is the oldest party place in all of Bucharest and also the last traditional inn in Europe that has survived to this day. Hanu & # 8217 lui Manuc it was built in 1808 by the Armenian adventurer and merchant Manuc Marzaian on land that had belonged to the Royal Court. Being the newest and best organized inn in Bucharest, it attracted the most distinguished foreign travelers. With a history of about 200 years, Hanu ’lui Manuc was in turn a theater, a meeting point for politicians, poets, peasants and boyars, it was a hotel but also a ruin. Now, Hanu's Manuc has become an important tourist center. Here, guests can enjoy live folk music, a traditional atmosphere, delicious Romanian food, an excellent wine cellar and lots of good cheer!

Here I ate another very tasty traditional belly soup, so put him on the list too!

On the road to the billion

"There was something else I found in the books I read, that you have to surround yourself with a team that is as good as possible, that makes things happen, because otherwise you can't grow," adds the founder of Nordis. which ten years after its establishment enters the most important phase of development.

"I worked a lot with construction companies and so I met him and I worked with Vlad (Vladimir Ciorbă, current partner and CEO of Nordis Group, which at that time managed a construction company with over 400 employees - ed.) . We got along well and we decided that together we can do much more important things than each of us did ", adds Emanuel Poștoacă as we reach Vladimir Ciorbă's office, on the third floor of the building in Aleea Alexandru.

"I also like cars, and when I want to ride I can take one of Emanuel's cars from the basement", jokes Vladimir Ciorbă, but he becomes serious when he talks about the Nordis development plans of hundreds of millions of euros and about the dream of to reach "projects worth one billion euros".

Basically, the arrival of Vladimir Ciorbă as a partner (holds 41.5% of the group's shares, just like Emanuel Poștoacă) in 2018 brought Nordis on the map of the big real estate developers in Romania. The two identified a need - holiday apartments - and aggressively developed this business segment. "I had bought an apartment eight years ago in Mamaia. I saw what summer means in Mamaia, how much money is spent and I noticed that many people in Bucharest move to Mamaia in the summer. I thought that if they are still the same people I knew and who had bought apartments with me in the north of Bucharest, to sell them something there, in Mamaia, and I sold the first 40-50 apartments to those on my agenda. ”

Thus, from a plot of land for half a block, Nordis bought another plot of land for another half block, and after these apartments were sold, the project expanded to four blocks. "The project has even exceeded my expectations, which are generally overly optimistic," says Emanuel Poștoacă, who also details how he decided to build one of the largest luxury hotels in Europe in Mamaia. "I was in Dubai and I noticed that some of the hotel rooms do not actually belong to the hotel, but belong to some investors. We thought what would happen if we applied this in Romania as well? And I thought of a simple message, in Romanian: Buy a hotel room! Everything exploded after I launched the idea. "

Basically, Nordis proposed a financial product that brought an annual return of 7%. "There is a lot of money looking to be invested. There is the option of stock market investments, it was the fashion of investing in the financial markets - FOREX, now it is the fashion of investing in crypto, but for many the safest and easiest to understand thing is to buy an apartment and rent it. We took this investment product to another level because we guarantee a 7% return and eliminate some worries that those who bought to rent generally had: the dead periods between the exit and entry of some tenants or the need for refurbishment works. In addition, those who buy such an apartment can use it for a week a year. ”

The system resembles, to a certain extent, a concept that has been tried, without much success, on the Romanian market: time-sharing, according to which the holder receives in exchange for the money he pays for access to certain intervals holidays.

"This system is better for other, more mature markets. The Romanian wants to be the owner of the apartment, to be registered in his name ", explains Emanuel Poștoacă, who mentions another concept that he thinks is appropriate for the Romanian market. "All our developments are hotel & residence type. This means that guests of apartments in the residential area also have access to the facilities and services of a five-star hotel. I can opt - for a fee, of course - for cleaning and maintenance services, for example, or, why not, for room service. And we can guarantee that the price of these services is very competitive, because it is just an extension of our hotel services. ”

Goose soup

A delicious recipe for goose soup from: goose meat, onion, parsley, carrot, cabbage, bell pepper, tomatoes, white wine vinegar, fermented sour cream, lettuce, parsley, larch, black peppercorns and salt.


  • 500 g goose meat
  • 1 onion
  • 1 parsley root
  • 1 carrot
  • 250 g cabbage
  • 1 bell pepper
  • 1 glass of diced tomatoes in tomato sauce
  • 1 glass of fermented cream
  • 2 tablespoons white wine vinegar
  • 1/2 lettuce
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped larch
  • 7-8 black peppercorns
  • 1 teaspoon salt

Method of preparation:

Cut the goose meat into pieces, bring it to a simmer in 2 L of water and take the foam as many times as it forms. After the meat stops frothing, add salt and peppercorns, continuing to cook. Peel a squash, grate it and slice the parsley root, and cut the salad and cabbage into squares.

After 2 hours of cooking, add the vegetables, continuing to cook. After another 10 minutes, add the diced tomatoes. After another 10 minutes, add the salad. Let the soup boil for 5 minutes, then turn off the heat and cover the pot with a lid. After the soup has cooled a little, add the vinegar and whip it with cream.

serve goose soup with parsley and larch, sprinkled on a plate.

Video: Goose - A Western Sun Echo of a Rose - 61521 Perry, NY (January 2022).