Most people start their lunch every day with soup. All soups, regardless of the ingredients they contain, are healthy and are the main and irreplaceable dish in the diet of every person. Soups are considered a very ancient dish, but to this day they do not lose their relevance and are deservedly loved by many gourmets. The most widespread are soups based on meat and meat-and-bone broths. For their preparation, they use beef, pork, lamb, meat and offal of poultry, meat bones and offal, smoked meats and canned food.
It is necessary
-
- beef - 500 g;
- chicken meat - 500 g;
- onions - 2-3 pcs;
- carrots - 1-2 pcs;
- ham - 100 g;
- egg - 2 pcs;
- almonds - 25 g;
- dry white wine - 0.5 tbsp;
- butter - 1 tbsp;
- flour - 1 tbsp;
- bread crumbs - 2 tablespoons;
- dill or parsley;
- sour cream;
- salt.
Instructions
Step 1
Take the beef first. Rinse it well in cold running water, dry it and cut into small pieces. After that, pour 2-2.5 liters of water into a saucepan and put the meat in it. Season with salt and bring to a boil over high heat. As soon as the broth boils, immediately remove the foam from it. Cook the meat until tender.
Step 2
While the meat is cooking, prepare the vegetables. Wash and peel the onions and carrots. Cut the onion into half rings. Grate the carrots on a coarse grater or chop into strips. Then put butter in a preheated pan, add flour and fry it until slightly golden brown. After that, add the chopped onions and carrots, mix everything well and lightly fry again for five to ten minutes.
Step 3
Hard boil the eggs and cool under cold water. Peel the almonds, crush and add a little water.
Step 4
Then take the chicken and cut it into cubes. In a separate saucepan, place the stews, chicken, almonds, crumble the yolks of two hard-boiled eggs, finely chopped ham and bread crumbs. Add a little more than half of the beef broth, put on fire and simmer until tender.
Step 5
Then pass the boiled beef through a large meat grinder one or more times. Put it in the remaining broth and pour in the wine. Mix everything well, salt and add the broth to a saucepan in which vegetables and chicken are stewed. Stir everything one last time and let the soup simmer until tender. Then immediately remove it from the heat.
Step 6
When serving, sprinkle the soup with finely chopped parsley or dill on top and season with sour cream. Serve hot with a side dish such as boiled or baked potatoes. The soup is very tasty and tender. Bon Appetit!
