Rooster soup

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Someone asked me about the difference between rooster soup and hen soup. Well, why is a rooster different from a hen? For a number of important reasons. First, the rooster has less fat, so the soup turns out less fat. Second, the taste of the rooster is stronger (there’s a scientific explanation for this, but let’s not waste time with that). Having said that, let’s proceed with the soup.
I put the (washed, scorched, cleaned and washed again) rooster to boil in a pot with plenty of water and salt. This procedure has the purpose of closing the pores as much as possible and of reducing foaming. I chilled the bird and put it back in cold water, on high heat. After I brought it to boil a few times, I skimmed it, set the heat to moderate and allowed the rooster to boil for two hours.

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I then removed the rooster from the pot and sieved the soup (5 liters). I added to it three parsley roots, a parsnip and a small celery, all cut into small cubes. I let it boil. After a quarter of an hour, I added three carrots, cut into slices, a red bell pepper (cubes) and two celery sticks, also cut into slices. I also added two handfuls of dried boletes, salt, pepper and a pinch of dried tarragon.

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I brought to boil 200 milliliters of wheat bran borsch. I then poured the borsch in the pot with soup and vegetables. My advice is to add just a part of the borsch, taste the soup and add some more borsch only if you want it more sour.

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After everything in the pot was boiled, I added a handful of homemade noodles and I let them boil a bit. That was all. Stay healthy.

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Special thanks to
Oana Bodnariuc, Authorized Translator
oana.bodnariuc@gmail.com
facebook.com/oana.bodnariuc

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