Today’s show
\nwill once again be about the kind of dishes that Romanians enjoy more often
\naround the holidays. This particular recipe is for a type of soup that is typically
\nserved on the first day of the year for lunch, as a fortifier after a night of
\npartying. It is giblet soup, using bits and pieces of chicken such as heads,
\nnecks, feet and backs. <\/p>\n
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Giblet soup is a
\nrich brew that is best shared, hence the large quantities in the recipe. It
\ntakes a large pot, worth about 10 liters. Take about 2 kg of giblets, and let
\nboil in 4 liters of water with a pinch of salt. Skim the stock, then add 2 or 3
\nonions, a few carrots, one parsnip and celeriac, all finely chopped. Bring to a
\nboil, then add a cup of rice. The secret ingredient is sauerkraut juice, about
\n2 liters. Separately, beat two eggs with sour cream and a bit of the liquid,
\nadding that to the soup. Add finely chopped lovage to garnish and add that
\nspecial flavor that characterizes Romanian cooking. Enjoy!<\/p>\n
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Another recipe
\ntypical of the holidays, and similar in preparation, is aspic. Aspic is made of
\nchicken, goose, pork, veal and even fish stock, although fish has too little
\nnatural gelatin. For instance, to make chicken aspic you need 1 kg of wings and
\nthighs as well as feet and heads, so that the aspic should jellify quicker. You
\nalso need 2 onions, 2 carrots, a head of garlic and several sprigs of green
\nparsley.<\/p>\n
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Boil the meat
\nwith the carrots and onions. Skim and leave to boil until the meat shreds off
\nthe bones. At the end add salt to taste. Take out the meat and bones and shred
\nthe meat in medium sized strips. Strain the liquid and pour it in a container
\nand then add pressed garlic. In a bigger container or in several smaller bowls
\nplace, for decoration purposes, round slices of carrot, green parsley sprigs,
\nthin slices of pickled red pepper and also the strips of meat. Then pour the
\nchicken stock carefully and leave to cool, then place the container or bowls in
\nthe fridge for the jelly to congeal. The aspic is served the next day. Good
\nluck and enjoy!<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Some of the dishes Romanians commonly make around the holidays.<\/p>\n","protected":false},"author":2,"featured_media":173595,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[45767],"tags":[43064],"coauthors":[],"class_list":["post-174029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-the-cooking-show","tag-romanian-cuisine"],"acf":[],"yoast_head":"\n