Meat soup, Receipe  » Recipes  »
4.5
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  • No big deal you will say, but to get a quality soup one needs some experience and to know a few secrets about it
  • But if you want a more substantial soup I recommend adding one or two potatoes cut into cubes
  • I love this recipe because it can be cooked very quickly and does not require too many ingredients

    • by Valentin Bogatu
      TRUSTWORTHY

      all reviews
      Well everyone knows how to make a soup. No big deal you will say, but to get a quality soup one needs some experience and to know a few secrets about it. I used this soup recipe for over 25 years and during this time I have improved it.

      I tried different combinations of vegetables and I concluded that the combination of vegetables presented in the below receipe is optimal. I tried several times to pass the vegetables after they are boiled, but this leads to a not very clear soup.

      I also tried several times to add also cabbage into the soup but the cabbage gives to the soup a strong taste and sometimes unpleasant. When however you want to add cabbage to the other greens, you must do this only when the soup


      is almost done.

      In my recipe the potatoes are not stipulated. But if you want a more substantial soup I recommend adding one or two potatoes cut into cubes.

      A couple of times to get a perfect taste I added sour cream with two egg yolks and a yogurt. These must be added at the end when the soup is could, not when it is hot.

      Few people know that great French chef Antonin Careme was the first to propose in the early nineteenth century a classification of organic soups, which is adopted our days: clear soups, thick soups, consommé soups and creams.

      The recipe below is part of clear soups. The main secret I must confess it here from experience, is that to obtain a clear soup, you should to mix it and never ...


      • pour it from a pot to another. I love this recipe because it can be cooked very quickly and does not require too many ingredients.

        Here follows the standard recipe that I propose to you.

        Ingredients 1.500 kg meat 4 liters of water 2 beutiful carrots, 1 root of parsley, 1/2 root of celery, 2 onions, salt.

        Preparation Place over low heat in an uncovered pot, the meat and a good piece of bone. For the soup to be more palatable, put it to the fire with cold water; but if it is aimed that the quickie is tasty, put it in hot water.

        In both cases, the soup must boil at medium heat, low boiling, so the juice will come only gradually out of the meat and the soup will be more clear. When it starts

        to boil, remove the foam with a special spoon with a hole and pour a tablespoon of cold water. This makes to rise to the surface another layer of foam, which must be again taken with a spoon.

        The operation is repeated again. When the soup has no trace of foam on top of it, wipe dry the foam from the edge of the pot with a wet cloth, but very clean, and add salt, less than required, because the soup drops when boiling.

        Clean and wash the vegetables are add them to the soup. You can add to soup, with vegetables, some poultry.

        Once you have put all this, cover the pot, for the soup not to fall too hard, leaving a small opening, however, and cook over medium heat until it is ready. You must boil continuously for at least three hours, but only low boiling.

        When ready, strain and add garnish that you want to serve with it.




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    The review was published as it's written by reviewer in December, 2010. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 4922121366581031/k2311a1222/12.22.10
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