 |
| Caucasian Soup |
Ingredients
2 small turnips
3 egg yolks
1 small celeriac (a turnip rooted celery)
1 large carrot
4 white cabbage leaves
ground paprika
1 onion
3 tablespoons butter
1 litre beef stock
50 g vermicelli
pepper
salt
Cooking Instructions
Wash the two small turnips, the celeriac and the carrot and cut them into small pieces. Wash the cabbage leaves and cut them into small slices. Remove the skin of the onion and cut the onion into small cubes. Heat up the butter in a pan and fry the onions until golden and glazy. Add all the vegetables and stir-fry for almost three minutes. Add the beef stock, bring everything to the boil and leave to simmer for almost fifteen minutes. Add the vermicelli after almost ten minutes. Beat the egg yolks with a little water and add this to the soup, but do not bring the soup back to the boil again. Add ground paprika, pepper, and salt.
|
No preview Available
|
 |
Contact us about this recipe |
 |
Tell a friend about this recipe |
 |
Printer friendly version |
|
|
|
|
