Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Meat puree soup "royal"
1 serving
Wash the gutted chicken, separate the meat from the bones. Cut off the tips of the wings, legs and neck and, together with the bones, lower into boiling beef broth or salted water and cook for 45-60 minutes. Strain the ready-made broth. Clean the carrots and roots, wash and grate on a fine grater. Grind all types of meat, mix with vegetables, put in a pan with warmed oil and fry. The resulting minced meat is crushed in a mortar together with a loaf soaked in broth without a crust, add raw yolks ground with cream, mix and wipe through a sieve. Lower the meat-and-vegetable puree into the seasoned broth and, stirring, bring it almost to a boil. Serve with croutons.
Wash the gutted chicken, separate the meat from the bones. Cut off the tips of the wings, legs and neck and, together with the bones, lower into boiling beef broth or salted water and cook for 45-60 minutes. Strain the ready-made broth. Clean the carrots and roots, wash and grate on a fine grater. Grind all types of meat, mix with vegetables, put in a pan with warmed oil and fry. The resulting minced meat is crushed in a mortar together with a loaf soaked in broth without a crust, add raw yolks ground with cream, mix and wipe through a sieve. Lower the meat-and-vegetable puree into the seasoned broth and, stirring, bring it almost to a boil. Serve with croutons.
butter - 100 g, carrots - 1 pc., parsley root - 0.5 pcs., celery root - 0.5 pcs., chicken - 1 pc., veal - 100 g, yolk - 2 pcs., cream - 0.5 cups, ham - 100 g, beef - 100 g, beef broth or water 3 l, loaf - 0.25 pcs.
