Peel the potatoes, wash and cut into suitable slices that are browned in a little hot oil (I used the palm and fried them in a grill pan, so as not to get a greasy food).
In a saucepan pour 2-3 tablespoons of oil in which we heat onions, carrots, parsnips and peppers cut into cubes or thin slices. From time to time add a little water and chew so that the onion does not burn and does not stick to the pot. When they turn golden, add 2-3 tablespoons of tomato paste and a cup of water, mixing everything to dissolve the paste.
Add salt and pepper to taste, a teaspoon of thyme and two bay leaves. Let it boil for a few minutes.
Add the slightly browned potatoes (not very fried) over the frying pan, then fill with hot water until the potatoes are well covered and let them boil until the fork enters them lightly.
Turn off the heat and add finely chopped green parsley and dill.
When serving, they go very well with pickled gogons.
Potato stew as good
I have never enjoyed my paternal grandparents, that's why I never wrote on the blog any culinary recipe inherited from them. I was not happy because my grandfather left us much too quickly and I only vaguely remember him and the "grandmother" (a title that was attributed to him only because he fell like that, being my father's mother) I was happy because he never wanted to enjoy us. But I always appreciated two things about her: that she gave life to a man as special as my father and her plates and pots (of which I didn't eat too often, but I admired them with my childish mind). These tin plates, about 3 in number and about 2 pots are all I have from her, to explain the story of the plate in the picture.
Today's recipe comes from Buni Sia, who not only deserves to be called Grandma, but is EVERYTHING for us. He did more than you can imagine and from Buni Sia we have not only an extraordinary mother, but also an exceptional legacy: a special family, aunts, uncles, cousins, excellent recipes and a lot of love and affection. This is the stew that Grandma Sia has been making since I can remember and I had to show it to you, a simple, winter recipe, very consistent and "good for the soul and the belly". No more sentimentalism, let's move on to the recipe, I say!
& # 8211 a big white onion
& # 8211 2 house sausage threads
& # 8211 7-8 large potatoes
& # 8211 3 large carrots
& # 8211 a cube of chicken soup (find at organic stores)
& # 8211 salt and pepper to taste
& # 8211 oil, water
Finely chop the onion. In a large saucepan, put enough oil to cover the bottom of the pan and fry the onion in oil until it becomes transparent.
Then put the homemade sausage, cut into slices and fry it with onion.
When the sausage is browned, put the diced potatoes and carrots, mix well, then pour enough water to cover the potatoes. Season to taste, add the cube for the soup and let it simmer, stirring from time to time, until the potatoes and carrots are cooked and the stew is consistent.
No need to tell you how good it is with pickles of any kind, donuts, cauliflower, cucumbers, gogonele! Have a great desire to have and enjoy your grandparents if you still have them or to always remember them if they are no longer with us, because they, their soul and all their heritage live and go on through us.
RECIPES PICKLED GOGONS. Three simple ways to prepare them
The beginning of October is the ideal time to put on pickled gogonelele. The salty and even slightly spicy taste of pickled gogoneles it is ideal with fatty pork steaks or potato or bean dishes.
Below you can find three simple recipes WALL GOGONS.
RECIPE GOGONELE MURATE - variant 1
â— 1 hand cauliflower flowers,
â— 4 tablespoons coarse salt,
â— 1 tablespoon peppercorns,
â— 1 tablespoon mustard seeds.
Method of preparation:
The jars to be put in pickled gogonelele must be sterilized. Then wash the gogons well and discard the ones that are hit or damaged, as there is a risk that the entire jar of pickled gogonele to spoil once they have been left to pickle. Peel the carrots and garlic, cut the carrots into rounds, peel the horseradish and cut into four lengthwise.
Meanwhile, put 3 liters of water and 4 tablespoons of salt on the fire. The water is removed from the heat when it has boiled and set aside.
A layer of broken dill stalks is placed on the bottom of the jar, together with celery leaves. Then he sits down gogonele interspersed with cauliflower flowers and carrot slices. Pour the mustard and peppercorns in between gogonele, add the bay leaves and the rest of the dill and celery stalks. Finally, pour the hot brine over gogonele. The jars in which they were placed the gogonelele picked it up seal well with a lid or cellophane foil. Pickled donuts for winter it is stored in a dark and cool place.
WALL GOODS - variant 2
â— 1 tablespoon pickled salt,
â— 550 milliliters of water,
Method of preparation:
Put the celery leaves, thyme, a bay leaf, two cherry leaves, dill, 2-3 pieces of cleaned horseradish. Then it is added gogonele and hot peppers. On top, put the cherry leaves, another bay leaf and a few pieces of horseradish.
Bring water to a boil with mustard and peppercorns, plus a tablespoon of salt. When the water has boiled, take it off the heat and put it over the gogonele, leaving it for about 20 minutes. After the water enters them, the rest of the water is poured. Jars for pickled gogonelele it is sealed and stored in a dark and cool pantry.
DEAD GOGONS - variant 3
Method of preparation:
On the bottom of the jar in which they will be placed pickled gogonelele place the thyme and dill twigs. Pickles for pickling it is pricked with a fork in several places and placed in a jar. This operation is done in order to be able to penetrate the taste of garlic in the gogonele. The salt water is boiled, with the mention that the salt is put according to the capacity of the jar. Thus, if the jar is 3 liters, put 3 tablespoons of salt once.
When the water boils, add the crushed garlic. Leave the water for WALL GOGONS boil for 2-3 minutes, then leave to cool slightly. Celery leaves and horseradish are placed on top of the gogonelles. Pour the water over gogonele and the jars are sealed.
Potato food recipe for stew or paprika fasting
An old Transylvanian recipe, fast and cheap, for eating vegetables for fasting or a tasty garnish with meatballs, boiled sausages, fried meats, etc.
Transylvanian potato stew is made quickly: in just 45 minutes it is ready! We really like this potato dish and we do it quite often, especially in winter. We often put homemade smoked sausages in it & # 8211 see the recipe here.
During fasting, simple stew can be made, only from vegetables. I know from my great-grandmother that the good and sweet taste of potato food is given by onions and I do not skimp on it at all. And garlic gives a very pleasant aroma. Other vegetables do not put peppers, carrots, etc. in this way.
I told you we told him potato paprika. In our house, it is seasoned with cumin and paprika, in the good Transylvanian style. That's the only way I like it. In the rest of the country, put tomato juice or broth and bay leaf. De gustibus.
The potatoes I use are some floury ones that crumble a little when boiled and thicken the stew sauce. A creamy potato dish and flour comes out!
From soy cubes and potatoes I made a very tasty stew (fasting) & # 8211 the recipe here.
I will show you in the following how I prepare it, you can adapt the recipe according to your preferences. From the ingredients below it results approx. 6-8 servings of potatoes, stew or paprika.
The donuts are washed. So do the hot peppers and drain. Clean and wash the carrots, garlic, celery and horseradish well. Hot peppers, carrots, celery and horseradish are cut into thin strips to better slip through the gogonele
Celery leaves, dill and thyme are placed on top of the jar.
Then the brine is prepared. Put a tablespoon of salt for each liter of water used. Bring the water to a boil and mix well until the salt melts. It should not be boiled.
After placing all the ingredients in the jar, add warm brine over them. If brine is needed, prepare it according to the same principles: one tablespoon of salt for every liter of water used.
The next day, close the jars tightly and put them in the pantry.
Pickled gogons, especially tasty! A recipe worth trying!
We present you a recipe for particularly tasty pickled gogonele. Get a particularly fragrant, delicious and juicy appetizer. This winter can is prepared from a minimal amount of ingredients, and as a result you get an incredibly tasty appetizer. It will perfectly complement any dish with meat, fish, rice or potatoes. It is a perfect recipe for housewives who have never prepared winter supplies.
& # 8211 1 larger bunch of parsley
INGREDIENTS FOR 2 L OF BRINE
METHOD OF PREPARATION
1. Wash the parsley and dry it with a paper towel. Touch him.
2. Peel the garlic and press it. Peel a squash, grate it and squeeze the juice. Remove the seed stalk. Cut the peppers into cubes, then pass them through the meat grinder (or chop them with a blender).
3. In a bowl, mix the parsley with the garlic, bell peppers and hot peppers. Sprinkle with 1 tablespoon salt and 1 tablespoon sugar. Mix the filling well.
4. Wash the gogons and dry them with a paper towel. Cut each gogonea in half, keeping a distance of 1 cm from the base.
5. Fill the gogonelles with 1 teaspoon of flavored filling. Place them in a saucepan.
6. Prepare the brine (you will need 2 liters of brine): pour the water into a saucepan. Add salt and sugar. Stir.
7. Put the pan on the fire and bring to a boil. Remove the pan from the heat and allow the brine to cool completely.
8. Pour the brine over the gogonele. They must be completely covered with liquid. Cover the pan with a plate and place a weight on top. Put the pan in a cool place for 5 days. Keep gogons in a cool place.
The secret of the tastiest pickled gogonele
The secret to staying strong is to add a horseradish root to the jar.
● 4 tablespoons coarse salt,
● 1 tablespoon mustard seeds.
The jars in which the pickled gogonelles are to be placed must be sterilized. Then, wash the gogons well and discard the ones that are hit or damaged, as there is a risk that the whole jar of pickled gogons will spoil once they have been left to pickle. Peel the carrots and garlic, cut the carrots into rounds, peel the horseradish and cut into four lengthwise.
Meanwhile, put 3 liters of water and 4 tablespoons of salt on the fire. The water is taken off the heat when it boils and set aside.
A layer of broken dill stalks, along with celery leaves, is placed on the bottom of the jar. Then place the gogons interspersed with cauliflower flowers and carrot slices. Pour the mustard and peppercorns between the gogons, add the bay leaves and the rest of the dill and celery stalks. Finally, pour the hot brine over the gogons. The jars in which the pickles were placed are well sealed with a lid!
The secret of the tastiest pickled gogonele added by Satmareanul on September 18, 2020
View all posts by Satmareanul & rarr
Pickled gogons with colored slices of carrots
October is the best time to pickle gogons. Their salty, astringent and even slightly spicy taste (depending on the spices used) is ideal with fatty pork steaks or potato or bean dishes. More salty and more intense in taste than pickled cucumbers, gogonelles are excellent, especially if some ripe tomatoes are strained among them.
Ingredient: 2.5 kg gogonele, 2 carrots (optional), 1 hand cauliflower (optional), 4 tablespoons coarse salt, 1 horseradish stalk, 1/2 dried dill stalk, celery leaves, 4 bay leaves, 8 cloves of garlic , 1 tablespoon peppercorns, 1 tablespoon mustard seeds.
Method of preparation:
Sterilize the jars, wash the gogons well. Discard those hit or injured in any way.
Peel a squash, grate it and slice it. Peel a squash, grate it and cut it into 4 pieces.
Boil 3 liters of water to which you add the 4 tablespoons of salt. Take the water off the heat and set it aside. Place a layer of broken dill stalks, celery leaves on the bottom of the jar.
Then place the gogons interspersed with cauliflower and carrot slices, pour the mustard and peppercorns between the gogons. Add the bay leaves and the rest of the dill and celery stalks. Pour the hot brine over the gogons. Cover the jars with screw cap or cellophane (cut in half and lightly soaked). Allow the jars to cool, covered, until the next day.
Pickled gogons are ideal with fatty meats, sausages or fried eggs, polenta with cheese, beans with ciolan, potato stews with smoked sausages, etc.
Recipes for barrel-pickled gogonele with cabbage, cucumbers or melons
Gogonele pickled in the barrel! The honor of filling a whole barrel with gogons belongs to the housewives who live in the yard and have at their disposal a pantry or a cellar, where they can keep their pickled delicacies throughout the winter. Given that the barrel is much larger than a jar, in addition to gogons, you can also add other vegetables such as red cabbage, white cabbage, cucumbers, onions.
- Recipe for pickled barrel gogons assorted with white cabbage, red cabbage and cucumbers
- Recipe for pickled barrel gogons assorted with watermelon
For recipes for pickled gogonele in the barrel, it is very important to make a correct calculation of the amount of water and salt, which is added over the gogonele, depending on the size of the barrel. To prepare the brine for the pickled gogonelles in the barrel you will need 1 tablespoon of salt to 1 liter of water. It is important to point out that the salt used must be large, coarse and mandatory never, otherwise the iodine in the salt will soften the pickles.
It is recommended that the barrel be washed and scalded before pickling, thus eliminating bacteria and microbes that can alter the taste and quality of pickles.
If you want the assorted pickles in the barrel to turn pink, you can add red cabbage or beetroot to the pickle. Vegetables can be added according to preference. The quantity is not relevant, nor is the way the vegetables are combined, but the barrel must be filled to the brim.
Below we present a recipe for assorted pickles in the barrel contains the amount of vegetables needed for a barrel of about 25-30 liters.
Potato stew with pickled gogonele - Recipes
Posted by Postolache Violeta on October 16, 2010 canned gogonele pickled gogonele pickles pickle recipes salt beetroot red celery | Comments: 1
5 kg of real gogonele
3 l apa
3 tablespoons coarse salt
1 large red beet
1 link celery leaves
Method of preparation
We wash the gogons and place them in jars. Peel a squash, grate it and slice it. We also put the celery leaves.
Prepare the brine as follows: To 1 l of water, add a tablespoon of coarse salt and put it on the fire until it boils. Pour the hot brine into jars and screw the lids on.