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Veal chowder
1 serving
cook a broth of 3 pounds of veal, you can take a brisket. shred different roots, spass with chopped onions toasted in oil, pour over the broth, dry, cut the peeled potatoes, lower into the strained broth, boil. season with a spoon of flour diluted with broth, put several grains of pepper and bay leaf. if desired, you can fill with semolina. cook until cooked. serve veal to soup separately,
cook a broth of 3 pounds of veal, you can take a brisket. shred different roots, spass with chopped onions toasted in oil, pour over the broth, dry, cut the peeled potatoes, lower into the strained broth, boil. season with a spoon of flour diluted with broth, put several grains of pepper and bay leaf. if desired, you can fill with semolina. cook until cooked. serve veal to soup separately,
veal - 1.2 kg, celery root to taste, parsley root to taste, butter to taste, onions to taste, potatoes to taste, flour - 1 tbsp. spoon, black pepper to taste, bay leaf to taste, semolina to taste
