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.
Difficulty
Average
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00

Comments

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