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postheadericon Ciorba de pui a la grec

ciorba de pui a la grec

De cand ma stiu mi-au placut mai mult supele decat ciorbele si nu-mi aduc aminte sa fi comandat vreodata ciorba de pui a la grec la restaurant, nici macar de curioasa. Si rau am facut!

Asa ca m-am gandit eu  intr-o zi, ce-ar fi sa mai incerc si altceva in afara de  supa de pui cu taitei sau galuste? Am dat un search rapid pe net dupa retete de ciorba de pui a la grec si citind reteta selectata mi-am zis in sinea mea ca n-are cum sa nu fie gustoasa. Doua ingrediente  nu au voie sa lipseasca din aceasta ciorba delicioasa: galbenusul de ou si sucul de lamaie. Cubuletele de legume dau culoare, aspect dar si un gust foarte bun. Orezul este optional, eu nu am pus pentru ca nu sunt un mare fan al orezului, mai ales in ciorbe.

Ce am adaugat  eu aici mai special este ardeiul copt. Am cumparat un ardei verde gras, l-am copt asa rapid pe aragaz, l-am decojit si l-am taiat cubulete. Este un mic secret pentru a da ciorbei o usoara aroma de afumat, de barbecue :)

Ce-a iesit veti vedea imediat :)

Ingrediente pentru 3-4 l de ciorba:

0.5 kg carne de pui (eu am folosit pulpe superioare)

2 morcovi

o telina mica

o ceapa mijlocie

un ardei verde gras

2 galbenusuri de ou

200 ml smantana pentru gatit

sucul de la o lamaie mica

optional o jumatate de cana de orez

sare, piper

Cum se prepara:

Se fierbe carnea de pui intr-o oala incapatoare cu  vreo 4-5 l de apa sarata, acoperita cu capac.

Intre timp se coace ardeiul gras, se curata de coaja si se taie cubulete impreuna cu celelalte legume  (morcovul, ceapa, telina)

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Daca alegeti sa puneti si orez atunci acesta trebuie spalat bine in vreo 3 ape si apoi adaugat in ciorba.

Cand carnea e aproape fiarta (daca e carne de casa va dura mai mult pana se fierbe) se pun legumele cubulete si se lasa la fiert pana se patrund bine. Aveti grija sa nu le fierbeti prea mult, e  bine sa fie usor crocante, cel putin asa imi plac mie, sa se simta la masele :)

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Se scoate carnea si se desprinde de pe oase, se taie cuburi si se pune inapoi in ciorba. Eu am avut carne de cocos de la tara, de-aia arata asa de bine :)

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Urmeaza ultimul pas si anume dresul ciorbei cu smantana, lamaie si ou.

Se freaca galbenusurile cu sucul de lamaie stors si se adauga treptat smantana, amestecand usor.

Ce va sfatuiesc eu este sa puneti doar jumatate din sucul de lamaie pentru inceput, unora le place ciorba mai acra altora mai putin acra..Mai bine mai adaugati la sfarsit decat sa nu mai puteti lua inapoi.

Se ia cu polonicul putina ciorba si se pune in compozitia astfel obtinuta pentru a o aduce la o temperatura apropiata ciorbei. Se stinge focul si abia apoi se adauga amestecul de oua cu smantana si lamaie pentru ca altfel riscati sa se taie. Ciorba e oricum fiarta si va gati galbenusul, deci nu trebuie sa va faceti griji, doar atat ca nu trebuie sa clocoteasca. Potriviti de sare si piper si serviti cu verdeata, daca aveti :)

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De cand am incercat reteta asta o prepar mereu, nici nu mai stiu de cand nu am mai gatit supa, cu siguranta o sa fiu mai aventuroasa si cu alte feluri de mancare de-acum incolo!

ciorba de pui la grec

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