Ingredients for Making Meat Soup
- Fresh veal flesh 250-300 grams
- Fresh pork pulp 250-300 grams
- 1 medium carrot
- 1 medium onion
- Large bay leaf 1 piece
- 4-6 black peppercorns
- Small potatoes 3-4 pieces
- 1 medium carrot
- 1 medium onion
- Bulgarian pepper medium size 1 piece
- Long grain rice 1/2 cup
- Vegetable oil for frying
- Salt to taste
- Fresh parsley to taste
- Main Ingredients: Pork, Veal, Potato, Pepper, Rice
- Serving 6 servings
Cutting board, Knife, Casserole with a capacity of 3-4 liters, Lid from the pan, Cooker, Skimmer, Plate - 4 pieces, Tablespoon, Deep bowl, Sieve, Coarse grater, Frying pan, Wooden spatula, Scoop, Deep serving plates, Saucer
Cooking meat soup:
Step 1: prepare the meat.
Thoroughly wash the pork and veal under running water and put it on a cutting board. Using a knife, we clean the meat from the veins and films. Now cut the ingredients into medium pieces and put them in a clean pan.
Step 2: prepare the carrots for the broth.
Using a knife, peel the carrots and rinse thoroughly under running water. Then put the vegetable on a clean plate and leave it aside for a while.
Step 3: prepare onions for the broth.
With a knife, peel the onion from the husk and rinse thoroughly under running water. Now we transfer it to a container with carrots. Attention: for the preparation of the broth, we will definitely use vegetables, as they will give it aroma and a beautiful color.
Step 4: prepare the meat broth.
Before making soup, we need to cook the broth. To do this, fill the pan with pieces of meat with ordinary cold water so that it completely covers the main components for about 12-15 centimeters. Attention: the amount of liquid depends on how rich the broth will be. But this is a matter of taste. For example, I love when the soup turns out to be liquid, so I add more water. So, put the container on medium heat and cover with a lid. When the liquid just begins to boil, be sure to use the slotted spoon to remove the formed foam from its surface and throw it into the sink. Then add a little salt, peeled carrots, onions, as well as black peppercorns and bay leaves to the pan. We mix everything well with a tablespoon, reduce the heat to a minimum and cook the broth under the lid. In the meantime, prepare all the ingredients for the soup. Important: in general, pork and veal broths are cooked very quickly, about 25-35 minutes depending on the stove. Therefore, be sure to check the readiness of the meat from time to time (it should become soft) and mix all the components.
Step 5: prepare the pic.
Pour rice into a sieve and rinse under running water. We do this until the liquid becomes clear. Immediately after that, we leave the cereal aside so that excess water from the glass.
Step 6: prepare the potatoes.
Using a knife, peel the potatoes and rinse thoroughly under running water. We spread the component on a cutting board and grind it into cubes. Move the finely chopped vegetable into a deep bowl and fill it with ordinary cold water so that it completely covers it. This must be done so that the potato does not change color when interacting with air.
Step 7: Prepare the onion for the soup.
Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We lay out the component on a cutting board and finely chop it with squares. Pour the chopped onion into a free plate.
Step 8: prepare the carrots for the soup.
With a knife, peel the carrots and rinse well under running water. Then, using a coarse grater, grind the component directly on the cutting board. Pour carrot chips into a clean plate.
Step 9: prepare bell peppers.
We rinse the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail and seeds. Then grind the component into cubes and pour into a clean plate.
Step 10: Cook the roast.
Pour a small amount of vegetable oil into the pan and put on medium heat. When the container with the contents warms up well, pour the chopped onions and carrots into it. From time to time, stirring with a wooden spatula, fry the vegetables until soft. Immediately after this, add the bell pepper cubes to the pan and continue to cook everything 7-10 minutes. Attention: do not forget to constantly stir frying with improvised equipment so that the components do not burn at the base. When the onion becomes transparent and acquires a soft brown color, and the pepper is soft, turn off the burner and set the container aside.
Step 11: prepare the greens.
We rinse the parsley under running water, shake off excess liquid and put it on a cutting board. Finely chop the greens with a knife and pour into a free saucer. Attention: this component is not necessary to add to the soup. But I love when the first dishes smell fresh and summer, so I always add greens in 5 minutes until ready and before serving to the dining table.
Step 12: prepare the meat soup.
When the broth is ready, add chopped potatoes and washed rice to it. Mix everything thoroughly with a tablespoon and wait for the liquid to boil again. Immediately after that we detect 15 minutes and cook soup. After the allotted time, pour vegetable frying into the pan. Again, mix well and cook the dish 5 more minutes.
At the end, turn off the burner, and cover the container with a lid and leave it aside. Let the meat soup lightly infuse.
Step 13: serve the meat soup.
Using a scoop, pour the meat soup into deep plates, sprinkle with fresh herbs if desired and serve with the sliced bread to the dinner table.
- for cooking meat soup, you can also use beef, chicken, rabbit, turkey and even lamb with liver;
- To make the soup very fragrant and juicy, it is best to cook it over low heat in a special pot. But a cauldron or pan with a thick bottom will do;
- to give the dish spiciness and piquancy, you can add chopped garlic, pickled olives and sour cream to it right before serving.