Description
I swear, not my notion, is soup, prepared according to this recipe, was one of the favorite dishes of a famous actor. Served soup and can be served still in one of the "Russian&am p;quot; restaurants in America. I tried to reproduce the recipe as close as possible to the original. The tests were performed on the husband and were successful (they asked for more and garlic). The recipe is from the book "Recipes of Kremlin chefs".
Ingredients
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Brisket
500 g
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Pork
500 g
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Chicken
500 g
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Onion
2 piece
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Carrots
2 piece
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Cabbage
0.5 plug
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Beets
600 g
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Potatoes
2 piece
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Tomato
350 g
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Peppers red hot chilli
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Allspice
6 piece
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Black pepper
6 piece
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Bay leaf
3 piece
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Olive oil
50 g
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Sugar
1 Tbsp
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Vinegar
1 Tbsp
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Parsley
2 coup
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Dill
1 coup
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The Apium graveolens Dulce
1 coup
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Salt
Cooking
The photo shows almost all the products necessary for cooking soup, the only clarification - I used half products (after all, not a restaurant, we don't eat).
Wash out the meat, leave in running water for 15 minutes. Put in a saucepan and put to boil. Water in the pan should be 3-4 times more than meat. Bring the broth to a boil, remove the meat, rinse and fill with clean water. Cook for 2 hours (focus on the readiness of the meat, which you have chosen, the cooking process can take 4 hours) on a slow fire, removing with a slotted spoon the fat and foam. Photos of these stages is not attached, how does the boiling broth all seen more than once.
Unpeeled onion cut in half, carrots cut into large. Preheat the frying pan and cook the carrots and onions in a hot pan without oil. 30 minutes before end of cooking in the broth put pepper, Bay leaf, podpisany onions and carrots.
After 2 hours, when the meat is ready, spices, onions and carrots to remove, meat, and broth to filter, and put again on fire..
Chop the cabbage into strips, the potatoes cubes and add to broth.
Beets cut into small strips, tomatoes into small pieces, pre-rinsing it with boiling water and removing the skin.
Cook the onion, beets, tomatoes to the beetroot and fry for 10 minutes in olive oil. Pour 4 tablespoons of the broth, add salt, sugar, Apple cider vinegar (the amount of these ingredients does not change) and simmer for 20 minutes. 10 minutes before finishing add tomatoes.
Finely chop the onion, shred the carrots into strips.
Fry the carrots and onions in olive oil
Add to the pot the stabilizing of the beet and tomato, sautéed carrot and onion, and cook add cooked cabbage and potatoes.
In a sieve put peas of fragrant pepper, bunches: parsley (1), dill and celery (because celery greens to buy at this time of year is problematic, I cut the stem and leaves on it), a piece of hot pepper. After 15 minutes, sieve to take out.
Meat chop and put in soup, add to the same chopped parsley (2nd beam). Bring soup again to a boil. Here's the final soup is ready.
Serve the soup with sour cream, black bread and chopped garlic with ground black pepper or mixture of peppers.
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