Soup of veal with peas

Ingredients
400 g boneless beef
1/2 jar (400 g) of canned peas
Chapter 1 (50 g) onion
1 tbsp (10 g) flour
3 tbsp (30 ml) vegetable oil
1 tsp (5 g) red pepper
1 tbsp (20 g) tomato paste
1 egg
1/2 cup (100 g) yogurt
parsley
dill
salt
Method
Cut the meat into small pieces, pour 6-7 cups cold water and bring to simmer. Salt after boil. Onions, finely chopped, stew in fat with flour, sprinkle with paprika and add broth, where the meat becomes tender. After 10-15 min, and peas. Soup boil for another ten minutes. Thicken with the egg and yogurt and served with chopped parsley and dill.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002

Comments

The recipe is very good, but if you put 2-3 kartofcheta think it would be better.