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Because we are in November, already red loboda, green onions are arrogant for this weather. I wanted a colorful soup and vegetables, plus some veal for an even better taste.
- about 500 g of veal after boiling (ie a bone with meat and some cartilage)
- 1 link green onion
- 2 smaller red onions
- 2 suitable carrots
- 1 smaller trout
- 1 smaller root parsley
- 2 small red peppers
- 1 link of red loboda
- 1 tablespoon home made vegeta
- salt to taste
- lemon salt for sour
- chopped green larch
Servings: 4
Preparation time: over 120 minutes
RECIPE PREPARATION Veal soup with truffles:
I took the meat out of the freezer, put it in a pan with water and a little salt and boiled it, from time to time I took the foam formed. When the meat was boiled, I took it out of the juice and cut it into small cubes, in the meat juice I added 1 tablespoon of home made vegeta and I added more water to boil until I cleaned the vegetables. Separately, I cut the vegetables, green onions and red onions, cut into small cubes, the pepper cut into small cubes, as well as the roots cut into small cubes, I cut the lobster into small pieces and then I put all the vegetables in the pot in which I cooked the meat. I let it boil for 2-3 minutes and then I added the diced meat. I matched the salt, I soured it with lemon salt and at the end after I put out the fire I added chopped larch.
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