Hunting soup with beef, champignons and red wine

Hunting soup with beef, champignons and red wine


Beef — 750 g
Champignons — 300 g
Carrots — 3 pcs.
Potatoes — 5 pcs.
Red wine (Cahors) — 300 ml
Salt — to taste
Black pepper (ground) — to taste
Vegetable oil (for frying) — 4 tbsp.

Cooking method:
Peel and dice onions. Peel and chop the carrots. Mushrooms clean and chop.
Meat wash, dry, cut into large chunks, salt and pepper. In a saucepan, heat the vegetable oil and fry the meat over high heat. Add onions, mushrooms and fry. Cover with cahors and cook for about 20 minutes.

Pour water (so that it only covers the meat), add carrots, bring to a boil and cook for 20 minutes.

Peel potatoes and cut into large cubes.

Add the potatoes to the pan and cook for another 20 minutes.

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