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Ciorba radauteana. Reteta autentica
Se pune pieptul de pui la fiert, se spumeaza, iar cand este gata se scoate pe o farfurie si se adauga in apa legumele curatate si lasate bucati mari. Dupa ce au fiert, legumele se scot si se paseaza sau se trec prin sita. Pieptul de pui se taie in fasii. Se adauga impreuna in oala cu zeama si se mai lasa sa dea un clocot impreuna. Se drege ciorba cu un amestec din un polonic de zeama fierbinte, gabenusurile de ou, smantana (si iaurtul, daca este cazul). Se toarna aceasta legatura in oala si se amesteca bine.
Daca poftesti cu usturoi, il cureti, il zdrobesti si il adaugi in oala. Dregi gustul cu sare si otet (sau zeama de lamaie). Dai oala de pe foc si presari patrunjel verde tocat.
Aduci la masa cu otet, usturoi, smantana si ardei iute (pentru ca fiecare mesean sa potriveasca gustul dupa placerea lui.
Pofta buna!
Pofta buna!
Ingredientele si cantitatile le gasesti aici:
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