Recetas judía de Shabat: pensando Pesaj en cuarentena.

pensando Pesaj en cuarentena
pensando Pesaj en cuarentena

Este sábado 27 de marzo comienza otro Pesaj distinto al finalizar el Shabat, en una cuarentena esta vez mas relajada pero con los cuidados que exige esta pandemia. Pero no por eso se dejarán de cocinar las exquisiteces de la «Fiesta de la Libertad». Y como siempre Vis a Vis te recomienda las mejores recetas, de regalo un video, y en tan solo 2 minutos,  aprendes a prepararlas.

 Pensando Pesaj en cuarentena
El plato del Seder está conformado por:
  1. Carpas: Apio, perejil o papa
  2. Maror: Rábano picante
  3. Jazeret: Lechuga
  4. Jaroset
  5. Zroah: Hueso de pollo asado
  6. Beitsá: Huevo duro
Blintzes o Pancake

3 huevos

½ taza de harina de matzá

¼ taza de fecula de papa

1 pizca de sal

1 taza de leche

Para el relleno:

450 gr de queso Ricota

1 huevo

1 cucharada de crema agria

pizca de sal y canela

Procedimiento para hacer las crepes:
  1. Batir los 3 huevos y agregar la harina de matza, el almidón de papa y la sal. Agregue la leche hasta que quede una mezcla liquida. Engrase una sartén. Vierta la mezcla y forme las crepes, deben quedar muy delgadas. Cocinar las crepas hasta que estén ligeramente doradas. Ponerlo en una toalla de cocina
Para hacer el relleno:
  1. Mezcle el queso, crema agria, huevo, sal y canela.
  2. Colocar una cucharada del relleno en el centro de una crepe y doble hasta cubrir el relleno
  3. Fria las crepes en mantequilla o silo prefiere puede ponerlas al horno, acompañar con crema agria y mermelada
Kneidalaj- Bolas de Matzá

Ingredientes
½ kilo de harina de matzá o matzá molida
3-4 huevos, bien batidos
pizca de sal
¾ de taza de caldo
¼ de taza de agua
Preparación
Mezcle la harina de matas con los huevos y la sal. Forme las albóndigas e hierva en una olla grande llena de agua salada por 20-30 minutos.
Quite y drene. Coloquelas en el caldo hasta que esté listo para servir.
Nota: Muchas comunidades tienen la costumbre de no comer el matzá mojada en los primeros siete días de Pesaj. En estas comunidades, los Kneidalaj de matzá y otras recetas que utilizan Matzá se utilizan solamente en el octavo día del Pesaj

 Pensando Pesaj en cuarentena

Jrein – Rábano picante

Ingredientes
1 pedazo de grande de rábano picante (300 gr)
1/2 taza de azúcar del líquido
2 remolachas medianas
1 taza de agua
2 cucharas soperas de sal gruesa
el jugo de 2 limones (6 cucharas soperas)
Preparación
Pele y lave el rábano picante y las remolachas. Ralle en un tazón grande. Agregue la sal, el azúcar, el agua, y el jugo del limón. Agregue más remolachas si desea más color, más agua para una consistencia más fina. Ajuste los condimentos a gusto.
Porción: 2 tazas.
============

Leer más:Pensando Pesaj en cuarentena, hoy: «Guefilte Fish». Por Silvia Gindzberg
Borsht

Ingredientes
2 kilos de remolachas
2 patatas
5 cebollas medianas
2 cucharas soperas de sal
1/4 taza de jugo de limón exprimido
4 huevos
Preparación
Pele y ralle las remolachas. Coloque en una olla grande cubierta de agua. Agregue las patatas y las cebollas, peladas y cortadas en cubitos. Lleve a ebullición, después baje la llama hasta lograr una textura suave (aproximadamente 1 hora). Agregue el jugo de limón.
Bata bien los huevos en una segundo olla. Vierta el borscht lentamente , batiendo constantemente para prevenir que se cuajen los huevos.
Sírvase caliente o frío.
Rinde: 10 Porciones.
=================

Borsht de Remolacha

Ingredientes
1 y ½ de remolachas pequeñas
2 cucharas soperas de azúcar
2 litros de agua
jugo de 2 limones
2 cucharitas de sal
Preparación
Pele las remolachas y corte en rebanadas. Coloque en una olla mediana, cubra con agua y agregue sal. Cocine hasta lograr una consistencia suave (2 horas aprox.). Una vez listo revuelva bien el azúcar y el jugo de limón.
Puede ser servido adornado con una rodaja de pepino.
Las remolachas pueden ser quitadas y servidas como guarnición, solas o combinadas con otros vegetales. El jugo se puede servir como bebida. Rinde: 6 a 8 porciones.
=====================

Borsht de Carne

Ingredientes
1 manojo de remolachas, pelado
2 litros de agua
2 cucharas soperas de azúcar
1 kilo de carne en cubos
4 cebollas
Huesos de tuétano (caracu)
El jugo de 2 limones (6 cucharas soperas)
Sal a gusto
Preparación
Lave, pele y ralle o corte en cubitos las remolachas, coloque en una olla y hierva a fuego lento con los huesos, la carne y las cebollas, durante aproximadamente 45 minutos. Agregue el azúcar, el jugo de limón, y la sal. Continúe cocinando media hora más.
Sírvase caliente. Rinde: 6 porciones.
La carne se puede quitar de la sopa y servir por separado o con otra comida.
Variación: Sin carne y huesos y sírvase frío.
============================

Gotas de Huevos

Ingredientes
4 huevos, separados
Una pizca de almidón de patata (opcional)
una pizca de sal

Preparación
Bata las claras de huevo hasta lograr una consistencia dura. Puede ser hecho a mano (10 minutos).
En tazón separado, bata ligeramente las yemas de huevo con la sal. Mezcle las yemas con la clara. Si usa almidón de patata, mezcle al final.
Vierta en gotas sobre la sopa caliente. Cocine por 15 minutos.
Rinde: Suficiente para una sopa de 4 litros.
===========================

Bolas perfectas del Matzah
Ingredientes

2 huevos batidos levemente
2 cucharas soperas de caldo o agua
½ taza de harina de matzá
1 cucharita de sal
2 cucharas soperas de aceite o grasa de pollo

Preparación
Bata suavemente los huevos con un tenedor. Agregue los otros ingredientes, menos la harina de matzá, y mezcle. Agregue la harina de matzá gradualmente hasta lograr una consistencia espesa. Revuelva. Refrigere por 20 minutos en tazón cubierto.
Moje sus manos forme las bolas. Vierta sobre la sopa de pollo hirviendo o en una olla grande con agua hirviendo salada. Cocine por 30 minutos.
Rinde 4 bolas por cada ¼ taza de harina de Matzá.
Nota: Muchas comunidades tienen la costumbre de no comer el matzá mojada en los primeros siete días de Pesaj. En estas comunidades, los Kneidalaj de matzá y otras recetas que utilizan Matzá se utilizan solamente en el octavo día del Pesaj
======================

Fideos de Pesaj

Ingredientes
3 huevos
¼ taza de agua
una pizca de sal gruesa
2 cucharas soperas de grasa de pollo, para freír
Preparación
Bata los huevos con un batidor hasta lograr una consistencia esponjosa. Agregue el agua y la sal. Bata 1-2 minutos más.
En una sartén caliente la grasa o el aceite a fuego mediano. Vierta la mezcla entera en la sartén. Fría como un panqueque hasta dorar de cada lado.
Coloque en una tabla y corte en tiras. Agregue a la sopa caliente.
Rinde: 6 Porciones.
================================

Tzimmes

Ingredientes
1 kilo de zanahorias
½ de piña, machacada
¾ taza jarabe de azúcar (opcional)
Preparación
Pele y rebane las zanahorias. Cocine en agua levemente salada durante 20 minutos o hasta que estén casi hechas.
Licue la piña en una licuadora. Agregue las zanahorias. Cocine otros 15 minutos hasta lograr una consistencia tierna. Agregue el jarabe de azúcar a gusto.
Variación: Substituya la piña por batatas dulces y agregue más azúcar.

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