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Veal soup

Veal soup

First we wash nine pieces of breast, then we portion them. I cut the lean meat into cubes and the bones in 2. We put them to boil in cold water and we take care to foam nine when it starts to boil. After we take the foam, let it boil for another hour, during which time we prepare the vegetables. Peel a squash, grate it and squeeze the juice. Finely chop the diced or sliced ​​vegetables, as desired. After an hour add the vegetables and add more cold water and Purina salt. When the vegetables are penetrated, add the tomato paste, borscht and the secret of taste after taste. Let it boil for another 10 minutes, then add the finely chopped larch and beaten egg. Serve hot with 1-2 tablespoons of sour cream and a piece of fresh bread.

Good appetite!


Beat the eggs together with the salt, then incorporate, then gradually incorporate the flour, knead a hard dough that is spread, then cut into strips, put on a newspaper and leave to dry.
& # 8211 wash the meat and scald it, then put it to boil, when it started to penetrate, clean the vegetables, wash and chop then add them too, add the noodles and cook for another 15 minutes, sprinkle with chopped green parsley.

Try this video recipe too


Beat the eggs together with the salt, then incorporate, then gradually incorporate the flour, knead a hard dough that is spread, then cut into strips, put on a newspaper and leave to dry.
& # 8211 wash the meat and scald it, then put it to boil, when it started to penetrate, clean the vegetables, wash and chop then add them too, add the noodles and cook for another 15 minutes, sprinkle with chopped green parsley.

Try this video recipe too


Veal soup with borscht

Veal soup with borscht from: veal breast, onion, potato, carrot, celery, pepper, tomato juice, beans, peppers, salt, pepper.

Ingredient:

  • 800 g veal breast
  • 1 onion
  • 1 potato
  • 1 carrot
  • 1 slice of celery
  • 1 bell pepper
  • 400 ml of tomato juice
  • 5 green bean pods
  • 1 hot pepper
  • lovage
  • parsley
  • 500 ml borscht
  • salt
  • pepper

Method of preparation:

Peel a squash, grate it and put it in a pot of cold water and a pinch of salt. Froth until the juice is clear. Peel the vegetables, wash them, cut them as you like and add them to the soup when the meat is almost cooked.

Let everything boil until the vegetables and meat are well penetrated. Add the tomato juice, finely sliced ​​hot pepper, season with salt and pepper and simmer for another 10 minutes.

Boil the borscht separately, froth it and season the soup with it to taste. Turn off the heat after a few boils, add the chopped larch, cover with a lid.


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Steps

The washed and portioned veal tails are boiled, I found them in the tray with the tray already cut.
Foam whenever the foam accumulates on top.
When the veal tail is cooked (now it depends on the age of the veal) put in the pot finely chopped onion, carrot slices, diced celery, vegetable with salt, and the one with tomatoes and peppers. I don't put salt in the soup from the beginning because it's winter and I use salted vegetables. In the summer we will put all the fresh vegetables but now we put what we stored in the pantry.

When it boils, add the rice and tomato juice. Fill with hot water if the soup has dropped and let it boil. Pour the borscht and taste. A handful of larch and our soup is a delicacy.
A hot pepper and a little sour cream is all we need.
Enjoy your meal.


Veal soup

Consistency, colorful, fully enjoyed when you come home after a tiring day of work.

  • 2 pieces of ground beef
  • 2 carrots
  • 1/2 celery
  • 1/2 kg of sorrel (I had frozen since the fall, you can replace it with borscht)
  • 100g of rice
  • 200ml sour cream 25% fat
  • 2 yolks
  • leustean, net

Wash the broth and boil it in cold water. When the water starts to boil, reduce the heat to a minimum and let it boil for about 1 hour. Add the cleaned, washed and put vegetables on the large grater and the larch. When the meat has boiled, take it out and let it cool, then cut it into cubes and put it back in the soup. Add the rice, let it boil for 10 minutes. Season with salt and add the sorrel. Let it boil for another 5 minutes and then turn off the heat. Drizzle with yolk and sour cream and serve (rub the yolks with sour cream in a bowl and gradually add the hot juice, then pour everything into the pot and mix).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Steps

The washed and portioned veal tails are boiled, I found them in the tray with the tray already cut.
Foam whenever the foam accumulates on top.
When the veal tail is cooked (now it depends on the age of the veal) put in the pot finely chopped onion, carrot slices, diced celery, vegetable with salt, and the one with tomatoes and peppers. I don't put salt in the soup from the beginning because it's winter and I use salted vegetables. In the summer we will put all the fresh vegetables but now we put what we stored in the pantry.

When it boils, add the rice and tomato juice. Fill with hot water if the soup has dropped and let it boil. Pour the borscht and taste. A handful of larch and our soup is a delicacy.
A hot pepper and a little sour cream is all we need.
Enjoy your meal.


Veal soup with borscht

Veal soup with borscht from: veal breast, onion, potato, carrot, celery, pepper, tomato juice, beans, peppers, salt, pepper.

Ingredient:

  • 800 g veal breast
  • 1 onion
  • 1 potato
  • 1 carrot
  • 1 slice of celery
  • 1 bell pepper
  • 400 ml of tomato juice
  • 5 green bean pods
  • 1 hot pepper
  • lovage
  • parsley
  • 500 ml borscht
  • salt
  • pepper

Method of preparation:

Peel a squash, grate it and put it in a pot of cold water and a pinch of salt. Froth until the juice is clear. Peel the vegetables, wash them, cut them as you like and add them to the soup when the meat is almost cooked.

Let everything boil until the vegetables and meat are well penetrated. Add the tomato juice, finely sliced ​​hot pepper, season with salt and pepper and simmer for another 10 minutes.

Boil the borscht separately, froth it and season the soup with it to taste. Turn off the heat after a few boils, add the chopped larch, cover with a lid.


Steps

The washed and portioned veal tails are boiled, I found them in the tray with the tray already cut.
Foam whenever the foam accumulates on top.
When the veal tail is cooked (now it depends on the age of the veal) put in the pot finely chopped onion, carrot slices, diced celery, vegetable with salt, and the one with tomatoes and peppers. I don't put salt in the soup from the beginning because it's winter and I use salted vegetables. In the summer we will put all the fresh vegetables but now we put what we stored in the pantry.

When it boils, add the rice and tomato juice. Fill with hot water if the soup has dropped and let it boil. Pour the borscht and taste. A handful of larch and our soup is a delicacy.
A hot pepper and a little sour cream is all we need.
Enjoy your meal.


Steps

The washed and portioned veal tails are boiled, I found them in the tray with the tray already cut.
Foam whenever the foam accumulates on top.
When the veal tail is cooked (now it depends on the age of the veal) put in the pot finely chopped onion, carrot slices, diced celery, vegetable with salt, and the one with tomatoes and peppers. I don't put salt in the soup from the beginning because it's winter and I use salted vegetables. In the summer we will put all the fresh vegetables but now we put what we stored in the pantry.

When it boils, add the rice and tomato juice. Fill with hot water if the soup has dropped and let it boil. Pour the borscht and taste. A handful of larch and our soup is a delicacy.
A hot pepper and a little sour cream is all we need.
Enjoy your meal.