Description
The French king Charles V was a brilliant leader and did a lot for his country. Quite deservedly, he got the nickname Wise. King was a talented military leader, but despite their military successes, he hated war and everything that goes with it, and gave preference to peaceful occupations: reading, Humanities, art and cooking. The kitchen at the Palace of Charles V officiated chef Guillaume Tirel nicknamed Tiernan (long-nosed). He was no less a prominent figure than the king himself, but it is a little lower. Whose idea was it to call one of the dishes Tires "soup of Charles V" is unknown. Perhaps this soup really was the favorite of king. But whatever it was this recipe from the cookbook Tires became the most famous. Recipe waited for their turn even in the winter, because to prepare it you need turnips. And then, finally, she grew up... ladies, I apologize in advance for the photo quality, was prepared under extreme conditions of total fixation in the country, filmed on the phone.
Ingredients
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Beef
500 g
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Veal
1 piece
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Onion
1 piece
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Carrots
1 piece
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Turnips
1 piece
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Cabbage
0.25 piece
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Figure
0.5 cup
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Parsley
1 coup
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Butter
1 Tbsp
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Sugar
1 tsp
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Salt
-
Black pepper
Cooking
The main ingredient of this amazing soup, 1 small veal leg. However, in the list of acceptable ingredients neither legs nor litki I discovered. So, let's start. The beef in one piece and the leg placed in a pot of water, bring to a boil, remove foam and cook on medium heat for 1.5 hours.
Meanwhile, boil the rice until almost cooked, drain in a sieve, rinse with hot water, give it well-draining. Onions, carrots, turnips peel and cut into cubes. Cabbage finely chopped.
Drain the broth in another pot. Cover meat with foil so that it does not zavetrilos.
In a saucepan with a thick bottom heat a couple tbsp oil and fry the onion until Golden brown.
Add the carrots, turnips and sugar, mix well.
Add cabbage, simmer under cover for 20 minutes.
With legs to take the meat out and disassemble into small pieces, return to the pan with vegetables.
Pour in the stock, season with salt and pepper to taste
Add the Bay leaf, bring to a boil. Remove from the heat.
Beef fry and serve separately. Unfortunately, the recipe does not mention when to add the rice. I decided to cook it separately and add in the plate to taste. And, as it turned out, was absolutely right, as my men from rice flatly refused. Said that soup is so hearty and rich that no thickeners are not required.
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