We wash the goat organs in cold water, then we boil them in salted water, together with the goat mats (previously washed in several waters with salt and baking soda). Foam a few times, then remove and leave to cool. When they are cold enough not to burn, we chop everything finely (or put it in the robot, as I did today).
Finely chop the onion and garlic and carrot and mix in the goat meat. Add dill, parsley (I stock up on summer and keep in the freezer), thyme, salt, delicate. We break 10 eggs that we mix, then we pour them in the drob composition and we mix everything well.
The rags are washed in some water and placed on the bottom of the tray with the edges out. We pour the composition, and with the leftover powder we cover everything.
Bake for about 50 minutes until nicely browned.
Goat borscht raised in & # 8220batatura & # 8221
As it was not possible to gather the family to celebrate Easter properly, in 2009 I portioned the purchased goat and put it in separate packages, in the freezer, for various recipes that were to be prepared later.
The package containing the headboard, the bottom of the legs and 2 pieces of neck was intended for a borscht.
I let the package thaw slowly in the refrigerator in the evening.
Goat meat is very tender, very tasty, consistent and does not produce rictus to the more sympathetic.
Wash the thawed meat in cold water to remove any traces of clotted blood.
Secret! If you want it to keep its taste unaltered, when you freeze meat (regardless of the animal), do not wash it. If it has clotted blood, remove it with a knife and wipe the meat well with a clean cloth.
- stumps, head, goat / lamb neck,
- root vegetables (carrots, celery, parsley, parsnips), onions, bell peppers,
- fresh eggs, chicken,
- sunflower oil,
- green Lovage.
Peel an onion and cut it into scales. You can also chop 2 green onions. Put a carrot, a parsnip, a small celery and a parsley root on the large grater. Cut a few slices of bell pepper.
Step by step recipe
- Grate vegetables on a grater / finely chopped in sunflower oil in a pot.
- Scalding lamb / goat meat in boiling water. Drain water and wash meat with warm water.
- Boil the meat together with the hardened vegetables and heated cold water, enough to cover the ingredients with 2 fingers. Put the lid on the pot.
- Boil a cup of borscht and gather the foam formed.
- Add hot borscht over cooked meat and vegetables. It boils for a few minutes.
- Add beaten eggs to hot borscht.
- Serving lamb borscht / hot goat with green larch on top /
Cook the vegetables in sunflower oil, stirring with a wooden spoon, over high heat, until the onion is soft. Add 2 liters of cold heated water and bring to a boil.
You cook the goat meat in boiling water. The scalded meat is washed with warm water and put in a pot with vegetables. Let it boil, on the right heat, with the lid on the pot, until the meat is cooked. During cooking, add a few stalks of green larch.
The stock market is bought from the market or from the market. You like to see how sour it is.
Bors prepared at home! I prefer the home-made borscht according to a recipe inherited from my mother. One week before Easter you can prepare the borscht for souring the soups. In a 3 Kg jar, with a lid, put: a handful of wheat bran, a handful of corn on the cob, a half sliced lemon, a slice of toast or a teaspoon of brewer's yeast, stalks of green larch, a sprig of sour cherry. Boil 2 liters of water and leave to cool to 30 degrees C. Boiled and cooled water is placed over the ingredients in the jar. Mix with a wooden spoon, 2-3 times / day in the jar left in the sun. After 3-4 days, the borscht is sour and can already be used to sour soups. As you consume the liquid, you can add boiled and cooled water and 2-3 tablespoons of bran, thus having the borscht made by you for a few months.
How is sour borscht used? Boil the borscht in a cup and collect the foam. The amount of borscht added is related to how sour you want the goat / lamb borscht to come out.
When the meat is cooked, add to the soup pot, the hot borscht and let it cook for another 2 minutes. Stop the fire and let the stew calm down a bit.
Beat 2-3 eggs with a fork, add some lemon juice (make sure it doesn't come out too sour) and some finely chopped green larch. Pour 2 tablespoons of soup juice over beaten eggs, mix the composition and pour it over the soup, mixing with the polish, to homogenize.
Secret! Do not put beaten eggs over the soup unless you have stopped the fire. Cheese the egg and spoil the appearance of the borscht.
The borscht is served hot with hot polenta and green larch sprinkled on top.
You flatter yourself with a plum tuiculita during the meal, even if it is hot outside. You will not sweat more, on the contrary you will feel good inside.
In both ways you can serve cutlet / rib / goat or lamb leg, with new potatoes prepared in the oven. Serve with a seasonal salad (lettuce / cabbage, leurda, radishes, cucumbers, parsley leaves, olive oil, coarse salt, lemon juice / apple cider vinegar and honey).
Easter 2009 (when this recipe for goat borscht was originally written) was a sad one, trouble in the family and we could not gather all of the house around the holiday table. However, I hit a red egg and served some of the prepared ones in a hurry.
A semi-dry red / white wine works.
Romanian traditional customs! Easter is celebrated as a family, with everyone in the house gathered around the rich table, full of traditional Romanian goodies.
Goodwill must be expressed through the voices of those present.
We remember and mention those who left us.
Bon appetit gourmet brothers, even if you are not & # 8220friends & # 8221 sheep or goat meat! Try to taste, the dead try has no. The preconceived notions about the smell of mutton are inherited in the family, it is not due to a recipe not accepted by the very fine stomach.