Windsor soup belongs to the English cuisine. The soup is very hearty and rich due to calf legs and drumsticks.
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You will need
- For six servings:
- - 2 calf legs;
- - 130 g carrots, 130 g onions;
- - 60 g of butter;
- - 450 g of calf shank;
- - 300 ml of white wine;
- - 1 liter of broth;
- - 150 ml of tomato juice;
- - 6 tbsp. spoons madeira;
- - 4 tbsp. tablespoons of rice flour;
- - Lavrushka, a sprig of thyme, cayenne pepper, black pepper, parsley.
Instruction manual
1
Cut the meat from the bones, put in a frying pan, pour cold water. Place the skillet over low heat, bring to a boil. Then discard the meat in a colander, immediately transfer to a bowl of cold water.
2
Finely chop the carrots and onions, place in a frying pan with heated oil and lightly brown. Then add the greens and the veal cut into small pieces. Cover, passer for a couple of minutes. Then pour the wine, boil until it is completely evaporated.
3
Add broth, darken a little. Cover the pan not completely, simmer until the meat is soft. Remove the meat and, pouring the broth, keep warm.
4
Thoroughly mix rice flour with a small amount of broth, put into soup. Boil for another 15 minutes. Then wipe the soup through a sieve, place in a pan to keep the soup warm.
5
Before serving, remove the fat, add Madeira, black and cayenne pepper. If you wish, you can serve as a garnish knets.