Gaļas grozs
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Recipes

Simple ideas for fresh meat.

Explore practical recipes created around the Gaļas grozs selection, with clear ingredients and simple steps for everyday cooking.

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Soups

Warm, comforting bowls.

Three straightforward soup recipes for family lunches and relaxed dinners.

Meatball and vegetable soup

Soup

Meatball and vegetable soup

55 min4 servings

A light vegetable soup with tender meatballs, potatoes and fresh herbs.

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Ingredients

  • 400 g minced pork or beef
  • 1 small onion, finely chopped
  • 1 egg and 2 tbsp breadcrumbs
  • 2 carrots, 3 potatoes and 2 celery stalks
  • 1.5 l stock, parsley, salt and pepper

Method

  1. Mix the mince with onion, egg, breadcrumbs, salt and pepper, then shape small meatballs.
  2. Bring the stock to a gentle boil and add the chopped carrots, potatoes and celery.
  3. After 10 minutes, add the meatballs and simmer for another 20 minutes.
  4. Check that the meatballs are cooked through, season and finish with parsley.
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Beef rib and root vegetable soup

Soup

Beef rib and root vegetable soup

1 hr 50 min4–6 servings

A rich broth with slow-cooked beef ribs, carrots, potatoes and parsnip.

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Ingredients

  • 700 g beef ribs or brisket
  • 2 carrots, 3 potatoes and 2 parsnips
  • 1 onion and 2 garlic cloves
  • 1 bay leaf and 1.8 l water or stock
  • Parsley, salt and pepper

Method

  1. Place the beef, onion, garlic and bay leaf in a pot, cover with liquid and bring to a gentle simmer.
  2. Cook for about 70 minutes, skimming the surface when needed.
  3. Add the chopped root vegetables and simmer for another 25–30 minutes.
  4. Check that the beef is tender, season and serve with parsley.
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Chicken noodle soup

Soup

Chicken noodle soup

50 min4 servings

A clear chicken soup with noodles, carrots, celery and fresh parsley.

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Ingredients

  • 500 g chicken fillet
  • 2 carrots, 1 onion and 2 celery stalks
  • 120 g thin noodles
  • 1.5 l chicken stock
  • Parsley or dill, salt and pepper

Method

  1. Simmer the chicken in the stock for 18–20 minutes, then remove and shred it.
  2. Add the chopped vegetables to the stock and cook until almost tender.
  3. Add the noodles and cook according to the packet instructions.
  4. Return the chicken, heat through, season and finish with fresh herbs.
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Main dishes

Simple meals with plenty of flavour.

Reliable recipes for the oven, frying pan and everyday family table.

Oven-roasted pork neck with potatoes

Main dish

Oven-roasted pork neck with potatoes

1 hr 35 min4 servings

Juicy roast pork with golden potatoes, garlic and rosemary.

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Ingredients

  • 800 g pork neck
  • 900 g potatoes, cut into wedges
  • 5 garlic cloves and 3 rosemary sprigs
  • 2 tbsp oil and 1 tsp sweet paprika
  • Salt and pepper

Method

  1. Heat the oven to 190°C. Rub the pork with oil, paprika, salt and pepper.
  2. Place it in a roasting dish with potatoes, garlic and rosemary.
  3. Roast for 70–80 minutes, turning the potatoes halfway through.
  4. Check the pork is cooked through, rest for 10 minutes, then slice and serve.
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Beef steak with garlic and herb butter

Main dish

Beef steak with garlic and herb butter

35 min2 servings

Pan-seared beef finished with butter, garlic and fresh thyme.

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Ingredients

  • 2 beef steaks, about 220 g each
  • 40 g butter
  • 2 garlic cloves
  • 3 thyme or rosemary sprigs
  • 1 tbsp oil, salt and pepper

Method

  1. Let the steaks sit at room temperature for 20 minutes and season well.
  2. Heat a heavy pan, add the oil and sear the steaks on both sides.
  3. Add butter, garlic and herbs, then spoon the foaming butter over the steaks.
  4. Cook to your preferred doneness and rest for 5–8 minutes before serving.
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Chicken fillet with creamy mushroom sauce

Main dish

Chicken fillet with creamy mushroom sauce

45 min4 servings

Golden chicken fillet in a mild mushroom, garlic and herb sauce.

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Ingredients

  • 600 g chicken fillet
  • 300 g mushrooms, sliced
  • 1 small onion and 2 garlic cloves
  • 200 ml cooking cream and 100 ml stock
  • 1 tbsp oil, thyme, salt and pepper

Method

  1. Season the chicken and brown it in oil on both sides, then set aside.
  2. Cook the onion and mushrooms until golden, then add the garlic.
  3. Pour in the stock and cream, add thyme and return the chicken to the pan.
  4. Simmer gently until the chicken is cooked through and the sauce has thickened.
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