Veal and Mushroom Soup

Veal and Mushroom Soup - Russian Soup Recipe

How to Cook & Prepare Veal and Mushroom Soup:

800 g veal Celery, parsley, dill
16 medium-size 4 carrots
potatoes ½ litre kvass
20 boletus or cultured 2 tblsps vegetable oil
mushrooms 1 hot pepper
4 onions salt

Wash the meat, pour over cold water and cook over low heat for 30 minutes, then add slat, mushrooms and potatoes. When the potatoes are almost “done”, noodles may be added if desired. After cooking for another 10-15 minutes, add the kvass and the carrot and onion which have been minced and sautéed in vegetable oil. Cook for another 5-10 minutes. Before serving sprinkle with finely minced herbs and drop in the pepper. Cultured (meadow) mushrooms should be peeled immediately before cooking. Drop them in cold water so that they do not turn dark.

Dried mushrooms may be substituted. Rinse the mushrooms in warm water, then soak them in cold water for 1-2 hours. Remove the mushrooms from the water and cook the veal in it. Slice and return the mushrooms to the kettle.

	Previous		Next
	Ukrainian Borshch		Vegetables Soup with Meat Stock