This delicious and satisfying soup will appeal to absolutely all family members. Despite its simple name, it has a wide range of tastes. Moreover, the components of this dish are very simple.
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Ingredients:
- Young potato - 2 tubers;
- Veal or beef - 230 g;
- Carrots - 160 g;
- 2 onions are small;
- Chicken egg - 2 pcs;
- Turnip - 100 g;
- Parsley roots;
- Leek - 1 stalk;
- Vegetable oil - 4 teaspoons;
- Bay leaf;
- Ground black pepper to taste.
Cooking:
- Thoroughly wash the beef or veal, cut into large pieces, put on the bottom of the pan together with the roots of parsley. There also send a bay leaf and whole carrots. Cook the broth for 60 minutes, then strain it carefully through a sieve. Remove and crumble the boiled meat.
- Peel 1 onion, wash, pass through a fine grater. Thoroughly wash the potatoes, peel them and cut into large pieces. Grind turnips on a fine grater.
- Rinse the green onions and the leek thoroughly. Chop the leek into large sticks at an angle. Finely chop green onion with your hands.
- Chop the remaining onion in large cubes. Two carrots cut into large pieces with a knife.
- Put the carrots together with chopped onions in a pan with preheated vegetable oil. Fry components until a distinctive golden color appears.
- Bring the filtered broth to a boil. Put crumbled meat, grated turnips, potatoes, onions, leeks and carrots there. Pour salt and pepper into the broth to taste. Boil about 20 minutes.
- Boil chicken eggs in advance. Condemn in cold water with ice, peel. Cut eggs into 4 slices.
- Before serving, sprinkle soup with chopped herbs and decorate with a boiled egg.