Roman Soup

Last Updated on December 14, 2024

Soup prepared from beef and veal cooked with Vegetable Recipes, whisked egg with lemon juice and broth stirred into the soup towards the end. The soup is served with slices of toasted lid, sprinkled with grated cheddar and garnished with chopped parsley.

Ingredients:

200 g of beef 200 g calf meat 100 g shredded cheddar 20 g of butter 12 pcs of veka slices 3 pcs eggs 2 pcs eggs 1 pc onions 1 pc leeks 1/2 pcs of lemon 1/2 pcs of celery 1/2 pcs of celery parsley cloves pepper salt

Procedure:

1. Wash and cut the beef and veal into smaller cubes
2. Cut the peeled onion into thin slices, as well as the cleaned leek, cut the tomatoes into pieces and the peeled celery into cubes
3. Pour cold water into a saucepan, add the chopped beef, onion, leek, celery and one clove, bring to the boil and cook for 30 minutes
4. Take 1 dl of stock from the soup and let it cool
6. Then whisk the eggs with the lemon juice from half a lemon and add the cooled stock, stirring constantly with a whisk
7. When the meat and Vegetable Recipes are soft, pour the resulting egg mixture into the boiling soup, allowing the beaten eggs to curdle
8. Finally, season the soup with salt and pepper to taste and serve the individual portions sprinkled with grated cheddar cheese, garnished with chopped parsley and with slices of veka, which we have roasted in butter.