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Tuscan veal soup


4 порції

4:15 год.

420 ккал.

Recipes from

  • Proteins54 g
  • Fats7 g
  • Carbohydrates37 g
  • Sugar5 g

Ingredients:

900 g neck on bone cut into cubes  
1,25 l beef broth
60 g dry pea (previously soaked in water for 2 hours)
600 ml water
60 g washed out barley
1 big carrot cut into cubes
1 small turnip (175 g) cut into cubes
1 big onion sliced into thin pieces
1 chopped red onion
100 g cut tomatoes
1 twig of basilica
100 g vermicelli (pasta)
  Salt and white pepper

Preparation:

1
In a big pot put pea, veal, pour in broth and water; bring to boil on small fire. Remove scum with skimmer.
2
After removing scum, add barley and a bit of salt. Cook on small fire for 25 min.
3
Put carrot, turnip, onion, tomatoes and basilica, add salt and pepper according to your taste. Leave it for 2 hours on small fire, removing scum from time to time.
4
Place pot on medium fire and bring soup to boil. Put vermicelli (pasta) and boil for 12 min. Add more salt and pepper according to your taste, take out basilica. Pour into plates and serve.

Bon appétit

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