Soup trader of cattle from Tapei

Description

Hello, dear cooks! And here I am! Don't know about you, but I have missed you. The separation is delayed: first disease, then a trip to the country... a week and a Half, almost nothing was prepared. The website ran only occasionally to respond to comments. But, the anniversary, after all, has not been canceled! Unfortunately, life has made some adjustments: the promised brand jellied fish is being postponed. Well, nothing! There is a sea of other worthy recipes. Today I come to you with one of them. This recipe caught my eye online a few months ago. Look first of all caught the name, it is very much unusual. And now, finally, it came to him. Well, what can I say? Soup cooked late in the evening, poured my husband and son at the Bank to work. Husband after dinner called with the words: "my Wife, the soup - off! Set off!" Son, came home from work, said, "Mom fucking soup!" Well, my daughter was just thrilled!!! I must say that the soup that practically consists of one meat. Meat in it than even in a homemade hodgepodge. Very cold, very masculine soup))) Error in title, I did not, it sounds like it: soup dealer LIVESTOCK (not cattle as suggests, based on the rules of the Russian language). So, my HUNDREDTH recipe - soup dealer of cattle from Tapei!

Ingredients

Pork

150 g
Chicken

350 g
Carrots

1 piece
Parsley

100 g
Onion

1 piece
Mushrooms

50 g
Pepper

1 piece
Tomato

1 piece
Flour

100 g
Chicken egg

1 piece
Butter

50 g
Paprika sweet
Salt
Black pepper

Cooking

Remove the fat from pork, chicken meat separated from the bones. Meat washed and cut into small cubes.

I cooked a double portion. Prepare the vegetables, wash them.

Bow I was very small, so I got some bulbs. Peel the onion and finely chop.

Carrots and root of parsley (parsley root we have not found, so I successfully replaced it with celery, which is freely available) peel and cut into small cubes (I prefer larger strips).

Pepper remove the core and seeds, chop the pepper and tomato into small pieces.

Wash the mushrooms and cut into slices or cubes.

Heat the oil in a deep saucepan (or in a saucepan), add the meat and fry it on a fairly high heat until light it will turn brown.

Add the onion, carrots, celery (parsley) and mushrooms, stir and sauté for 2-3 minutes.

Add the pepper and tomatoes, simmer over medium heat for 15 minutes.

In a pan with 1.5 liters of hot water or broth put the contents of the casserole. Or, if prepared zazharku from the pan, just cover with water or broth.