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Pork soup with apples
1 serving
cut into pieces of pork (better flesh of brisket) pour water and cook. put carrots, celery, parsnips, leeks, peeled apples chopped into small cubes (saffron variety is better) in the broth. then add the rice and cook the soup until cooked. add salt, black pepper and bay leaf before cooking ends. season the ready soup with egg-milk liaison.
cut into pieces of pork (better flesh of brisket) pour water and cook. put carrots, celery, parsnips, leeks, peeled apples chopped into small cubes (saffron variety is better) in the broth. then add the rice and cook the soup until cooked. add salt, black pepper and bay leaf before cooking ends. season the ready soup with egg-milk liaison.
pork - 49 g, carrots - 24 g, celery - 18 g, apple - 30 g, rice - 12 g, milk - 45 g, eggs - 0.1 pcs., leeks - 24 g, parsley roots - 18 g, bay leaves - 1 g, parsley greens - 9 g, parsnips - 10 g, black pepper - 0.01 g, salt to taste
