Flaky
1 kg of beef scar (stomach)
400 g of vegetables (carrots, parsley root, celery, leek)
500 g beef bones
60 g fat
30 g flour
nutmeg
Red pepper
black pepper
ginger
marjoram
salt
50 g Tilsit or Swiss cheese
Thoroughly clean the scar with a knife, rinse several times in warm water, scrub with salt and a brush, rinse again. Pour 2–3 times with cold water, boil, strain the water, rinse the scar with cold water. Rinse vegetables. Wash the bones, pour cold water, boil the broth, pour 1/2 liter of the broth, put the scar in the remaining one, cook until soft, putting half the vegetables at the end of cooking. Cook the rumen for about 4 hours. Cut the remaining vegetables into strips, put on melted fat, pour 1/8 liter of water and cook under the lid until soft.
Melt 30 g of fat, brown flour on it until it is light golden in color, knead, dilute with cold broth, boil. Remove the finished scar from the heat, cool in the broth. Then take out, cut into thin strips, put in the sauce, add vegetables (the mixture should be similar in thickness to the soup), salt, season to taste with pepper, nutmeg. Serve in a soup bowl. Serve separately grated cheese, red pepper, ground ginger.
1 kg of beef scar (stomach)
400 g of vegetables (carrots, parsley root, celery, leek)
500 g beef bones
60 g fat
30 g flour
nutmeg
Red pepper
black pepper
ginger
marjoram
salt
50 g Tilsit or Swiss cheese
Thoroughly clean the scar with a knife, rinse several times in warm water, scrub with salt and a brush, rinse again. Pour 2–3 times with cold water, boil, strain the water, rinse the scar with cold water. Rinse vegetables. Wash the bones, pour cold water, boil the broth, pour 1/2 liter of the broth, put the scar in the remaining one, cook until soft, putting half the vegetables at the end of cooking. Cook the rumen for about 4 hours. Cut the remaining vegetables into strips, put on melted fat, pour 1/8 liter of water and cook under the lid until soft.
Melt 30 g of fat, brown flour on it until it is light golden in color, knead, dilute with cold broth, boil. Remove the finished scar from the heat, cool in the broth. Then take out, cut into thin strips, put in the sauce, add vegetables (the mixture should be similar in thickness to the soup), salt, season to taste with pepper, nutmeg. Serve in a soup bowl. Serve separately grated cheese, red pepper, ground ginger.
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