Nourishing meat soup

Nourishing meat soup

2 kg of beef brisket
1 beef tongue weighing 1.3 kg
4–5 chicken thigh fillets
200 g lean bacon
1 onion and 1 carrot for broth
3 onions
4 pickles
200 g tomato puree
1 tbsp. l sweet paprika
salt, black pepper
vegetable oil
lemon slice, capers and olives for serving

Step 1
Cook the broth in advance: pour the brisket over 6 liters of cold water, bring to a boil, salt, remove the foam, put the baked onions and carrots, cook for 6 hours.
Strain the broth, remove the meat from the bone and cut into small pieces. Chop the connective tissue very finely. Return everything to the broth.
Step 2
Simultaneously with the broth, boil your tongue in boiling salted water, cool in the broth (pour the broth), peel, cut into 1.5–2 cm cubes (cut sublingual meat very finely).
Add the tongue to the broth.
Step 3
Cut the meat of the thighs and bacon into 2 cm slices. Cut the peeled cucumbers and onions into small cubes.

Sauté the onion and bacon in vegetable oil, 10 min.
Add chicken, sauté for 15 minutes. Season with paprika, fry for 30 seconds. Put in the broth.
Step 4
Fry the cucumbers in oil, 3-4 minutes., Transfer to soup. Add tomato puree, salt, pepper, bring to a boil. Stew on a minimum heat for 10 minutes.
Step 5
Serve the soup very hot, with capers and olives, as well as a slice of lemon.

Nourishing meat soup
Nourishing meat soup

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