Windsor soup belongs to English cuisine. The soup turns out to be very satisfying and rich due to the veal legs and shanks.
It is necessary
- For six servings:
- - 2 veal legs;
- - 130 g carrots, 130 g onions;
- - 60 g butter;
- - 450 g veal shank;
- - 300 ml of white wine;
- - 1 liter of broth;
- - 150 ml of tomato juice;
- - 6 tbsp. spoons of Madeira;
- - 4 tbsp. spoons of rice flour;
- - lavrushka, thyme sprig, cayenne pepper, black pepper, parsley.
Instructions
Step 1
Cut the meat off the bones, put in a skillet, cover with cold water. Place a skillet over low heat and bring to a boil. Then discard the meat in a colander, immediately transfer to a bowl of cold water.
Step 2
Finely chop the carrots and onions, place in a skillet with heated oil and lightly brown. Then add greens and veal, cut into small pieces. Cover, sauté for a couple of minutes. Then pour in the wine, boil until it evaporates completely.
Step 3
Add broth, simmer a little. Cover the pan halfway, simmer until the meat is tender. Remove the meat and keep warm with broth.
Step 4
Mix the rice flour thoroughly with a little broth and add to the soup. Simmer for another 15 minutes. Then rub the soup through a sieve, place in a skillet to keep the soup warm.
Step 5
Remove fat before serving, add Madeira, black pepper and cayenne pepper. If you wish, you can serve dumplings as a side dish.
