Hen soup Ujházy
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ingredients
100 g root Vegetable Recipes 1 pk casserole 500 g beef salt 1 can mushrooms 1 pk green pepper 1 pk tomato puree 1 pk onion 1 KL ground red pepper whole black pepper parsley
step
1. Clean and gut the casserole and put it in a saucepan with the giblets but without the liver, add the beef or veal bones, cover with water and cook slowly over a medium heat. After 30 minutes, skim off the foam on the surface of the soup, add the cleaned and chopped root Vegetable Recipes, salt the broth, add mushrooms or dried mushrooms, chopped green peppers, puree, squeezed garlic and onion chopped finely, season with ground paprika, whole pepper and cook covered until the meat is tender, which is about 3 hours. 2. We can also add chopped beans, peas and fresh tomato to the soup. When the meat is cooked, skim the fat from the surface, then remove the meat and bones. Bone the meat and cut into noodles and small pieces together with the root Vegetable Recipes. 3. Strain the broth into a bowl, add the chopped meat and Vegetable Recipes, or add the noodles or liver dumplings which we have cooked separately in salted water, boil briefly and sprinkle with the parsley.
