Mashed soup on meat broth with vegetables

1 serving


puree-like soups are prepared from vegetables, cereals, meat, fish. the basis of these soups are vegetable decoctions, meat and fish broths. having boiled the listed products, they are taken out. vegetables and cereals are strained through a sieve, meat is passed through a meat grinder three times, fish is strained with a spoon in a plate. Then solid base of soup is mixed with liquid base and brought to boiling point. the consistency of such soups should be tender, moderately thick. soup is dressed with oil, a mixture of egg yolks with milk, salted to taste.