Potato soup with brains on meat broth

1 serving


Finely chop onions, carrots, parsley and sauté with onions until ready; cut the potatoes into cubes; introduce everything into the broth and bring the soup to readiness. Put the brains in cold water for 30 minutes, remove the film and boil in water acidified with vinegar. Remove the ready-made brains from the decoction, cut and put in a plate with soup, sprinkle the soup with finely chopped parsley or dill greens.