Oltenian recipe: Stuffed zucchini soup

Name: Oltenian recipe: Stuffed zucchini soup - Paula D.
Ingredients: Zucchini 2.000 kg Beef; boneless 0.450 kg Carrots; white 0.400 kg Onion 0.250 kg Celery 0.100 kg Rice 0.100 kg Eggs 0.150 kg; 3 eggs Yogurt or 0.500 kg Sour cream 0.250 kg Arpis flour 0.050 kg Arpis oil 0.050 kg Lemon salt 0.007 kg Valueless bones 1.500 kg Fresh parsley 0.050 kg Salt 0.050 kg

Soups - Oltenian recipe: Stuffed zucchini soup by Paula D. - Recipia

Stuffed Zucchini Soup – A Summer Delicacy from Oltenia Stuffed zucchini soup is a traditional Romanian recipe, full of flavor and aroma, perfect for hot summer days. This soup consists of a delicious combination of zucchini stuffed with minced meat and rice, slowly cooked in a rich bone broth, bringing together culinary tradition and fresh seasonal ingredients. A recipe that not only delights the taste buds but also enriches meals with its story. Preparation time: 30 minutes Cooking time: 2 hours Total time: 2 hours 30 minutes Number of servings: 6 Necessary ingredients: - Zucchini: 2 kg, the perfect choice is young zucchini with fine skin, which will be easy to stuff. - Beef, boneless: 450 g, preferably of high quality, which will add juiciness to the filling. - Carrots: 400 g, for an extra touch of flavor and color. - Onion: 250 g, essential for a deep and rich taste. - Celery: 100 g, an ingredient that will enhance the soup's aroma. - Rice: 100 g, easy to prepare and will perfectly blend all the ingredients. - Eggs: 150 g (about 3 eggs), to bind the composition. - Yogurt or sour cream: 500 g, to add the final creaminess to the soup. - Arpis flour: 50 g, to thicken the soup. - Arpis oil: 50 g, a quality oil will make a difference in dishes. - Lemon salt: 7 g, for a balanced taste. - Value-less bones: 1.5 kg, these will be the base for a flavorful stock. - Fresh parsley: 50 g, for garnish. - Salt: 50 g, to taste. Step by step preparation: 1. Preparing the zucchini: - Choose young and healthy zucchini, avoiding those with tough skin or spots. Wash them well and peel them. - Cut each zucchini in half lengthwise and, using a spoon, scoop out the flesh, being careful not to damage their shape. 2. Preparing the filling: - In a pan, add a little Arpis oil and sauté the finely chopped onion until it becomes translucent. - Use a meat grinder to turn the beef into finely minced meat. Mix the meat with the sautéed onion, diced zucchini flesh, half the parboiled rice, egg whites, and finely chopped greens (parsley, dill, or lovage, according to preference). Add salt to taste. 3. Stuffing the zucchini: - With a spoon, fill each half of the zucchini with the meat mixture, being careful not to overfill them. - Place the stuffed zucchini in a pot and add oil and water or bone broth, covering them completely. 4. Preparing the bone broth: - Break the bones and wash them well. Put them to boil in a pot with water and salt, removing the foam that forms on the surface. - After it starts to boil, add the chopped carrots, celery, and onion, along with the remaining rice. Boil everything for about 1-1.5 hours. 5. Finalizing the soup: - In a bowl, mix the egg yolks with the Arpis flour and yogurt or sour cream. Thin the mixture with a little soup broth and incorporate it into the pot with the vegetables. - Add lemon salt and chopped greens and let the soup simmer for another 10 minutes. 6. Serving: - When serving, place a piece of stuffed zucchini in a bowl and top with hot soup. Sprinkle fresh chopped parsley on top for a special touch. Useful tips: - Zucchini can be chosen according to personal preferences, but young ones are the best for stuffing. - If you want a vegetarian version, you can replace the beef with mushrooms or tofu. - You can experiment with different types of greens, such as basil or coriander, to add a distinct flavor. Frequently asked questions: - How long can I keep stuffed zucchini soup? The soup can be kept in the fridge for up to 3 days, but it is recommended to consume it fresh. - Can I freeze stuffed zucchini soup? Yes, but it is recommended to freeze only the soup without zucchini, as the texture of the zucchini may be affected by freezing. Stuffed zucchini soup is an excellent choice for a healthy meal, rich in nutrients and flavors. The combination of fresh vegetables, meat, and spices makes every spoonful an explosion of tastes. Don't hesitate to accompany it with a slice of fresh bread or a glass of dry white wine for a complete culinary experience. Enjoy every moment of cooking and don't forget to share this recipe with loved ones!

Ingredients

Zucchini 2.000 kg Beef
boneless 0.450 kg Carrots
white 0.400 kg Onion 0.250 kg Celery 0.100 kg Rice 0.100 kg Eggs 0.150 kg
3 eggs Yogurt or 0.500 kg Sour cream 0.250 kg Arpis flour 0.050 kg Arpis oil 0.050 kg Lemon salt 0.007 kg Valueless bones 1.500 kg Fresh parsley 0.050 kg Salt 0.050 kg

Oltenian recipe: Stuffed zucchini soup

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