Beef Tail Soup
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Beef tail with beef bones, soaked dried mushrooms and spices cooked on low heat until the meat is tender, then the broth strained on fried onions with grated root Vegetable Recipes, then cooked meat from the tail and bones defended, recooked and put into the soup, finished soup served sprinkled with parsley with a slice of bread.
Ingredients:
Procedure:
1. First, soak the dried mushrooms in water for a few hours
2. Rinse the beef bones and tail and chop them into smaller pieces to fit into the pot
3. Then put the bones and tail into the pot, cover with water, add salt, whole peppercorns, soaked dried mushrooms and cook slowly until the meat is tender, collecting the foam and fat that precipitates on the surface during cooking
4. Then peel the onion and root Vegetable Recipes, chop the onion finely and grate the Vegetable Recipes coarsely
5. Then heat the lard in another pot and fry the chopped onion and root Vegetable Recipes, then pour the stock over the onion and Vegetable Recipes and simmer briefly until the Vegetable Recipes are soft
6. Finally, take the meat from the cooled tail and bones, cut the meat into smaller pieces and put it into the soup
7. Divide the finished soup on plates, sprinkle with chopped parsley and serve with a slice of bread.
