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Soup goulash
1 serving
350-400 g veal, beef or pork put in a whole piece in a saucepan, pour 3 liters of cold water, put on a heat, bring to a boil, then remove the foam, adjust the heat and salt, add the prepared roots for the soup and continue cooking. When the meat is soft, remove it and, removing the bones, cut into small pieces. Strain the stock, put the meat in it, 5-6 diced potatoes and put on the stove again. Separately, heat a tablespoon of tar or vegetable oil, fry a finely chopped onion head, a teaspoon of tomato puree or a peeled and finely chopped tomato, a tablespoon of flour on it, dilute with a little broth, add a few finely chopped garlic lobes and a few cumin grains, bring the dressing to a boil and pour into the soup. When serving, sprinkle the soup generously with finely chopped parsley greens.
350-400 g veal, beef or pork put in a whole piece in a saucepan, pour 3 liters of cold water, put on a heat, bring to a boil, then remove the foam, adjust the heat and salt, add the prepared roots for the soup and continue cooking. When the meat is soft, remove it and, removing the bones, cut into small pieces. Strain the stock, put the meat in it, 5-6 diced potatoes and put on the stove again. Separately, heat a tablespoon of tar or vegetable oil, fry a finely chopped onion head, a teaspoon of tomato puree or a peeled and finely chopped tomato, a tablespoon of flour on it, dilute with a little broth, add a few finely chopped garlic lobes and a few cumin grains, bring the dressing to a boil and pour into the soup. When serving, sprinkle the soup generously with finely chopped parsley greens.
veal - 350-400 g, or beef - 350-400 g, or pork - 350-400 g, potatoes - 5-6 pcs., tar - 1 tbsp. spoon, or vegetable oil - 1 tbsp. spoon, onions to taste, tomato paste - 1 tsp, or tomatoes - 1 pc., flour - 1 tbsp. spoon, garlic to taste, cumin to taste, parsley greens to taste
