Coconut bags

Coconut bags

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Posted by rocsi_1612 in Ciorbe
28 Mar 2014 | 2750 views

I'm a fan of bags, I can say that if I miss a week, I eat the next one until I recover. I really like the bean bean, the simple potato or beet borscht, the meatballs, I like the chicken one, but I don't eat it if it's from the country. I know that the poultry meat is healthier than the one bought in the store, that it is tastier, but I don't like the smell of country meat either and I automatically feel sick. But as I had a country rooster waiting to be prepared, I said to make a borsch of mine for him because I know they like it and they will enjoy it all :)


  • 1 tare coconut
  • 1 onion
  • 1 small parsley root
  • 1 carrot
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 2 tablespoons vegetables
  • 3 tablespoons homemade tomato paste with celery
  • salt
  • pepper
  • green parsley
  • sour borscht
  • 1 mana fidea

Method of preparation

We talk the rooster a little at the flame of the stove to remove any fluff that was left on it after it was cleaned.
We wash it well then we cut it.
In a pot we put a little more water, meat and when it boils we collect the foam that forms it on top.
I frothed several times, I removed a little fat.
Peel an onion, chop it, peel the carrot and put it on the grater with large meshes.
We clean the red and yellow peppers from the seeds and make them into cubes.
We clean the parsley root and then cut it into small pieces.
After the meat is more than half cooked, add the vegetables prepared above and the vegetables that we pass under a stream of water to desalinate.
We taste salt and pepper.
When both the vegetables and the meat are well penetrated, we put the tomato paste, the borscht, which we first boil in a kettle.
After boiling the soup for 2-3 more minutes, sprinkle pieces of noodles and leave on the fire for another 5 minutes.
Pull the pot when it is ready, sprinkle green parsley on top, stir a little and cover the pot for 5 minutes.
Good appetite!

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Comments (42)

Posted by eumimi

Put the finely chopped onion to harden together with the carrot and zucchini given on the small grater and leave them for 8-10 minutes. Add the diced meat and let it penetrate for a few more minutes ...

Posted by Dya

The ribs are cut and washed very well. They are boiled in cold water and frothed whenever necessary. Meanwhile, cut the vegetables. It is added over the meat when it ...

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on 28.03.2014, 10:59
when I see that country bird (it's known immediately) ready, you have 10+ from me even if you don't eat (like my daughter). I don't think you're used to it. haven't you lived the holidays in the country? you would have gotten used to it

on 28.03.2014, 11:02
how good it is

on 28.03.2014, 11:03
very good!

on 28.03.2014, 11:08
Wear the scent of childhood!

on 28.03.2014, 11:08
Lia grew up in the country and ate only country birds, we rarely buy. But about 7-8 years ago I think, there was a liver problem and about 3-4 months I didn't eat anything. From that moment I do not know what happened but there was a feeling of malaise and a sensitivity to tastes and smells quite excessive. That was the moment when I gave up many dishes that I enjoyed with great pleasure and I was crazy about them.

View all comments (42)


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(5 points / total votes: 25)

Simona-Adina Hotea 6 years ago - April 11, 2011 10:50

Re: Chest bags

Wow! A goodness! Reading your recipe, it was as if I could hear my mother saying exactly the same words (one of the first tips in the kitchen, which she gave me, dear to her). And larch is the "icing on the cake" in this wonderful recipe! So, for Florii, I will cook this borscht, certainly on a peasant chicken, because it does not compare in taste with the chicken from the trade.

Ioana 6 years ago - 11 April 2011 10:58

Re: Chest bags

so, the soup made on chicken is not compared to the one made on meat bought. all the chickens received from the grandmother invariably make them soup. this was my first borscht (successful) because so far I was put twice to use borscht (bought) and I could not increase the soups with it (I tasted it was like water from the washing machine) and until then we turn to lemon. but I also tasted this borscht and it was pleasant, with the aroma of larch.

Mirela 6 years ago - 11 April 2011 21:51

Re: Chest bags

In Muntenia all soups are soured with borscht, so if you want a good borscht, try it further south, here you can find it in any refrigerator, it is indispensable, what is not sour with borscht, we simply call it soup.
You should also try fish borscht, especially flowers.

Ioana 6 years ago - 12 April 2011 09:25

Re: Chest bags

I somehow know the sour soups from the south, I have relatives in Urziceni. my grandfather is from there. but when I last visited them I was small. but the sour soups remind me, no doubt. you should know that I was thinking of making a fish borscht, but I was trying to get fresh "assorted" fish.

Irina 6 years ago - June 21, 2011 12:00

Re: Chest bags

If you only knew when I was waiting for such a recipe to appear!

anca 6 years ago - 3 July 2011 01:21

Re: Chest bags

if I don't have borscht, what else can be soured with ??

AdrianaS 6 years ago - 7 August 2011 15:28

Re: Chest bags

Anca ..and goes with borscht to the envelope. or lemon salt. but tastes differ greatly

ramona 6 years ago - 27 August 2011 01:16

Re: Chest bags

I love sour soups but I'm in Italy and of course I can't find borscht what can I replace it with?

raluca 6 years ago - 29 August 2011 21:14

Re: Chest bags

the meat should not be boiled so much that it falls off the bones, then minced etc. the meat should be boiled and left on the bones. I do so.

Ade 6 years ago - 31 October 2011 22:11

Re: Chest bags

It is mandatory to put noodles. 0)

Ioana 6 years ago - November 1, 2011 09:16

Re: Chest bags

nothing is mandatory you can not put them

Adriana 6 years ago - 15 December 2011 23:51

Re: Chest bags

Does anyone know how to tell me the homemade borscht recipe? I'm in America and I have nowhere to bring it "from home." I have to do it myself. I wish I didn't use Bors Magic anymore. Thank you.

luminita 5 years ago - 16 January 2012 19:10

Re: Chest bags

Tudor Violeta 5 years ago - 12 February 2012 20:13

Re: Chest bags

Superb recipe, I have the same problem with borscht, the maximum difference in taste, between the borscht in the envelope and the one made at home or by my grandmother, also the chicken from the yard and the chicken from the store. Anyway, in case someone has a good borscht recipe and can publish it, it would be very helpful. Thanks to Mrs. Ioana C. for the recipe Only good and health!

Cristina 4 years ago - 30 October 2013 13:32

Re: Chest bags

With a young country rooster, borscht made by your grandmother and your recipe turned out a great soup! Congratulations for the site, I follow it periodically. I wish you inspiration and good cheer!

Rooster borscht

It is hard to find in this world as much serenity, faith and zest for life as Moldova has. And she puts all these features in this cock borscht from which the aromas of freshly cut greens penetrate raw.

I don't know what others are like, but to one of them, the larch reminds me of the village and the summer, of a big green bush, bursting with juice, in the shade of the fountain, where the rooster used to walk. But now, only the hen sings in this house, because the rooster is in the pot, to make good borscht.

Because there is still, rarely true, an opportunity to cook, slowly to enjoy the moment, a cock pride, whose flesh, of an intense red, reminds of hunting. And if the chicken has to make good juice, how can you better highlight the sweetness of the chicken meat if not in a borscht ?!

Servings: how many go out (depending on the rooster)

Preparation time: as necessary


  • 1 rooster
  • 3 onions
  • 3 carrots
  • 1 parsley (root)
  • 1 quarter celery root
  • 1 large bunch of green onions
  • 3 tomatoes
  • 1 large larch connection
  • 1 link parsley
  • 200 grams of noodles with egg
  • 2 liters of borscht

  1. Take your time.
  2. Thoroughly clean the rooster and burn it all around to remove any last feathers.
  3. Cut the rooster into pieces. If you want to remove the meat from the bones, you can leave the larger pieces, if you leave them with the bone, cut them from now on into suitable portions.
  4. Boil the rooster in cold water to steam the pot on the outside. Add salt and the three onions, cleaned, whole. Bring the rooster to a simmer, frothing often.
    [note] Traditionally, chicken borscht is continued in the same pot, gradually adding the ingredients until the end: cleaned and chopped vegetables, when the meat is almost cooked, borscht, noodles and, finally, greens. [/ note]
  5. Remove the meat from the soup and strain the juice. If you want to get the meat off the bone now is the time.
  6. Peel and cut the julienne or diced carrots, celery and parsley.
  7. In the same pot, washed and dried, heat two tablespoons of oil and lightly fry the vegetables to highlight their sweetness.
  8. Extinguish the vegetables with the soup in which the meat was boiled and simmer for 10-15 minutes.
  9. Add the meat, tomatoes, separately heated borscht, cleaned and chopped green onions, and large chopped larch.
  10. Bring to a boil, season with salt and add to the noodles and keep the borscht on the fire until cooked through.

Rooster borscht is served hot with sour cream and hot peppers.

Crazy about small snacks?

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Organic roasted coconut chips, sweetened with sugar from coconut flower nectar.

They have a delicious taste, and can be consumed as such, in breakfast recipes, desserts, cakes or to decorate various dishes or smoothies.

Rich source of dietary fiber.
Gluten or lactose free.
Suitable for vegetarians.

They do not contain: gluten, soy, yeast, dairy, animal protein, artificial sweeteners, emulsifiers, preservatives, dyes.

Cow bors ingredient

  • 3 l of water
  • 2 l of bags
  • 1 kg of beef and some bones
  • ½ celery root
  • 3 strands of celery celery
  • 2 bell peppers or kapia
  • 2 zucchini
  • 2 onions
  • 1 parsley root
  • 1 parsnip root
  • 3 carrots
  • 5 potatoes
  • 1 handful of green beans, cut into small pieces
  • 2 bundles of larch
  • Salt, pepper, olive oil

Beef borscht is easy to make, it lasts longer because of the meat, which has to boil for about three hours.

Coconut borscht with homemade noodles

A Moldovan borscht with coconut meat and homemade noodles, flavored with fresh larch and parsley leaves.

Ingredients & # 8211 Coconut bag with homemade noodles

  • 1 rooster of about 2 kg, raised in the open country
  • 3 large onions, about 300 g
  • 3 carrots, about 250 g
  • 2 bell peppers (red and green) about 200 g, clean and chop small cubes
  • 150 g celery root
  • 1 parsley or parsnip root, about 100 g
  • 2 cloves of garlic, clean and cut in half
  • 1 sprig of thyme
  • 3 & # 8211 4 fresh garden tomatoes, approx. 500 g or 1 can of 400 g with peeled whole tomatoes
  • about 750 ml sour borscht or to taste
  • fresh parsley and larch leaves, finely chopped
  • sea ​​salt and black pepper, freshly ground
  • hot peppers for serving
  • 1 tare egg
  • 100 g white flour
  • 1/2 teaspoon olive oil
  • 1 pinch of salt

First, roast the rooster and wash it well with warm water. Cut the rooster into large pieces. Leave the breast intact so that it does not harden when boiled.

In a large pot, put the coconut meat with about 5.5 liters of cold water and 2 teaspoons of salt. When it boils, remove the foam. Add the garlic cloves, thyme sprig, freshly crushed pepper, then cover the pot with a lid. Let the meat simmer for about 2 hours or until soft.

After the meat has boiled, take it out in a bowl and keep it aside, covered. Remove the thyme branch.

Strain the soup into a clean pot and put it back on the fire (about 5 liters). The juice can be degreased, but I left it like that, not being as fat as the chicken - the fat from the country bird enriches the taste of the borscht.

When the soup starts to boil, add the onion, carrot, celery and parsley / parsnip root, all chopped into cubes. Cover the pot with the lid and let the vegetables boil for about 20 minutes, over low heat.

Chop the tomatoes or grate them on a large grater, then add them to the pot with the peppers.

Cover the pot again with the lid and let it boil for another 20 & # 8211 25 minutes, on low heat.

Finally pour the sour borscht to taste (boiling separately). Cook for another 5 minutes, then add the well-shaken noodles of flour (recipe here). Let the borsch simmer for 3 & # 8211 4 minutes, then straighten the taste with salt and pepper.

Remove the pot from the heat, put the pieces of boiled meat in the borscht, then season with fresh parsley and finely chopped leaves.

Portion the coconut meat in bowls and assemble the hot borscht. Serve with fresh greens and hot peppers. Have a soul in everything and increase your food! Let's cook!

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At the same time, coconut oil is contraindicated for people with oily skin, because, due to its moisturizing intensity, it can block the pores of oily skin, which is characterized by excessive sebum secretion. And finally, instead of the healthy and glowing skin I promised you, you might wake up with new rashes.

He lost 17 kilograms at Survivor Romania, eating coconut

He was one of the competitors who were at Survivor Romania, and from that moment Cătălin Moroșanu says that he never wants to see a coconut again. "Never hear of the coconut again. But know that he was hungry. You were filling your stomach with coconut. You ate it like a desperate man, because you had nothing else. I knew it was a longer, rounder rooster, a one-month-old, two-month-old, three-month-old rooster. All in all, it caught me well, because I managed to lose 17 kilograms, ”the athlete revealed.

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