Bird soup, a real medicine Photo: cufarulcubucurii.wordpress.com
An old proverb says that this type of food “gets you out of sickness”. Whether it’s a cold or a hangover after a night of partying, bird soup works wonders. Prepared at home, with abundant vegetables, but especially with freshly made noodles, not bought at the supermarket, poultry soup is a real medicine.
The simple but very tasty recipe is prepared by Gela Dumitrache, a teacher from the municipality of Unirea who is passionate about cooking. The soup recipe, along with other delicacies, can be found on the culinary blog of the housewife cufarulcubucurii.wordpress.com.
Help the body fight viruses
It’s not just a legend that soup helps the body fight viruses. Doctors also confirm this and, above all, recommend a bird soup when suffering from diseases. Stuffed nose, sore throat, headache, fatigue, cough, cold symptoms can be eliminated with a chicken soup.
Following a study, American researchers found that chicken soup inhibits the movement of certain immune cells on the surface of the mucous membranes. The migration of these cells to the surface may be at least partly responsible for mucus production. Scientists concluded that chicken soup has anti-inflammatory properties that help eliminate cold symptoms.
“The fact that the soup is hot, slightly greasy and salty can help eliminate mucus and soothe throat and nose irritation. Because the preparation of the soup usually uses chicken, onions, sweet potatoes, parsnips, carrots, celery, parsley – ingredients that contain antioxidants, it goes without saying that the immune system strengthens and repels disease, “says Dr. Daniela Stan, family doctor.
Ingredients:
1 kg. bird meat
2 carrots
1 medium parsnip
2 large onions
1 parsley root
a yellow or green pepper
a bunch of green or Leustean parsley
Salt to taste
For the noodles:
1 large egg
150 gr. Flour
a pinch of salt
Method of preparation:
“After the bird has been portioned, the pieces of meat are kept in cold water to let the blood out, and the water is also changed several times for a good result! Then they are placed in a pot and boiled until until they boil a few times, bubbling from time to time, then add the chopped vegetables to taste. From now on, adjust the lid and let it boil. During this time, prepare the noodles. I don’t know anything simpler … Sift the flour in a bowl, make a small crater in the center, break the egg there, add salt, mix gently with a wooden spoon.
It is then kneaded by hand until it forms a ball, rolled out with a rolling pin until a thin sheet is obtained. The tagliatelle sheet is sprinkled with a lot of flour, rolled up well and then cut into 2 mm strips. length. To use it must be filtered through a colander with larger holes. After being cut, it is left to cool on a plate “, explains the housewife.
In the meantime, test the doneness of the meat and, when the fork fits easily inside, it means that it is cooked. The meat is removed from the pot and it is time to add the noodles to the soup, but only after sifting them from the flour.
Cook until the noodles are cooked, season with salt, then turn off the heat and add part of the vegetables, because the rest is added when serving. Enjoy your meal!
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