Almost every national kitchen hasown recipe for beef tails soup. This rich hearty dish is considered a real delicacy and is served in many of the best restaurants in the world. To try this soup, it is not necessary to go to Germany, Spain or Hungary. It can be cooked in your own kitchen. How to do this, you will learn from today's article.
Option with zucchini and turnip
По нижеописанной технологии получается очень nutritious and flavorful beef tails soup. It consists of simple and easily accessible ingredients, most of which are vegetables. This first course can be a great option for a Sunday family dinner. To cook this soup, go to the store or to the market in advance and buy everything you need. In this case, you will need:
- 800 grams of meat and bone beef tails.
- Large bulb onion.
- 250 grams of courgettes.
- A bunch of lemon balm.
- 200 grams of carrots.
- A sprig of celery.
- 200 grams of turnips.
- A pair of cloves.
- 100 grams of fine noodles.
- Salt and spices.
Process description
Чтобы приготовить вкусный суп из говяжьих tailings, the latter are thoroughly washed, filled with cold water and sent to the stove. Half a teaspoon of salt, spices, a peeled onion, a little lemon balm, cloves and celery are added to the pan with the meat and bone component. Cook tails for an hour and forty-five minutes after boiling liquid. Then they are caught from the broth and the meat is separated from the bones. The liquid itself is filtered, returned to the pan and sent to the stove.
In boiled broth immersed coarsely choppedmelissa, squash circles, turnips and carrots. All this is boiled over a minimum of four minutes. Then thin noodles and meat are added to the almost finished beef tails soup. All this is again brought to a boil and immediately removed from the stove. Before serving, the soup is poured into plates and decorated with coriander leaves.
Option with potatoes and peppers
Это сытное и ароматное блюдо, являющееся одним из the main assets of the Hungarian national cuisine, often cooked in the winter. It is done long enough, so before you cook beef tails soup, be sure to make sure that all the required products are present in your house. In this case, you will need:
- 400 grams of beef tails.
- A pair of bulbs.
- 600 grams of potatoes.
- A pair of multicolored bell peppers.
- Ripe red tomato.
- 2 sprigs of celery.
- Tomato paste, salt, spices and vegetable oil.
Paprika, basil, cumin, and bay leaf are commonly used as condiments for making this soup.
Sequencing
Помытые и обсушенные хвосты выкладывают на a hot frying pan, at the bottom of which there is a little vegetable oil, and fry from all sides until golden brown. The browned product is placed in a saucepan filled with three liters of boiling water and cooked on minimum heat for two hours, not forgetting to periodically add water.
Пока хвосты готовятся, можно заняться овощами.They are washed, cleaned and crushed if necessary. Then onions and celery are sent to a hot frying pan with vegetable oil, sprinkled with cumin and basil and fried. After a few minutes, add three tablespoons of tomato paste and diced tomato to the vegetables. All is well mixed and boiled over a minimum of fire.
Two hours later, the cooked tail is removed frompans, separate the meat and return it to the broth. There are immersed peeled and chopped potatoes. Literally ten minutes later, strips of Bulgarian pepper are sent to the future Hungarian beef tails soup, and after them, roasting. Add a couple of bay leaves and a little salt to the pan. All this is boiled for another three minutes and removed from the hob. The finished dish is insisted for half an hour and only then served for dinner.
Option with red wine
The technology described below is sufficient.Delicious and light German beef tails soup. In its composition there is a minimum amount of ingredients, most of which are vegetables, spices and herbs. In order to cook a dish like this, make sure in advance that at the right moment you have at hand all the necessary products, namely:
- 100 grams of beef tails.
- A couple of carrots.
- 50 grams of turnips.
- Onion bulb.
- Root of parsley.
- A teaspoon of potato starch.
- 20 milliliters of quality red wine.
- A piece of lard or butter.
- Salt and spices.
This time it is advisable to use rosemary, saffron, marjoram, leek, basil, celery and parsley as seasonings.
Technology of preparation
Begin the process with tailings processing.They are cleaned, washed, cut into the joints, doused with boiling water and rinsed with cold water. Then the tails are placed on a baking sheet, greased with lard or butter. Carrot, parsley root and onion are also added there. All this is roasted in a preheated oven until golden brown. Browned foods are placed in a saucepan, filled with water, covered with a lid and cooked for at least three and a half hours.
The tails are then removed from the broth and the meat is separated.from the bones. The liquid itself is filtered and poured into the pan. Vegetables are ground through a sieve, seasoned with starch dissolved in hot broth, and combined with fragrant spices and boiled red wine. Separately, boil the turnips and the remaining carrots, cut them into cubes and send them to a saucepan with meat, grated vegetables and broth. Almost ready soup from beef tails is brought to a boil, sprinkled with chopped greens and served for dinner.
