Traditional recipes

Veal soup with noodles

Veal soup with noodles

The meat is washed, shaped and boiled, with cold water, over high heat, until foam begins to form. Then collect the foam, discard and reduce the heat from the stove, so that the soup remains clear. When necessary, top up with warm water.

Meanwhile, clean the roots (carrots, parsley and celery), slice coarsely. Peel the onion and garlic, and then wash. Peel a squash, grate it and wash it.

Choose the parsley leaves, wash, dry and finely chop.

When the meat has boiled (check by pricking with a fork) strain the soup through a thick strainer, lined with gauze, and the meat is portioned and left to stand, in a bowl covered with a lid, so as not to dry on the surface. .

Pour the strained soup into the pot, add the onion, garlic and pre-prepared roots. Boil the vegetables over high heat and when they are almost cooked, add the potatoes and portioned meat, and remove the onion and garlic from the soup.

Boil the noodles separately, in salted water and when it is ready, strain it, rinse with cold water and leave it in a strainer to drain.

When all the ingredients in the soup have boiled, season with salt, add the strained noodles, sprinkle with chopped parsley and remove the pot from the heat.

After 10 minutes of "rest", the soup can be served.


A soup must be clear, and for this, the meat is boiled over low heat, after the foam has been collected and discarded.


The juice in which the meat was boiled must be strained so that the soup is clear.


In soups, vegetables should be cut large.


The boiled meat is portioned, to be then put in the soup and is not left in the form of large pieces.


It is unusual, if not ugly, to cut meat, or vegetables with a knife into the soup plate. Therefore, these ingredients must be properly portioned when placed in the pot, in the preparation.


Remove the onion and garlic from the soup, after they have boiled and left their good taste.


The soup, like the soup, must "rest" for 10 minutes, in the pot with the lid on, before serving.


The chopped parsley is added at the end of cooking, after the fire from the stove has stopped.


The noodles, or noodles, are boiled separately, before being added to the soup.

Veal soup with noodles - Recipes

Preparation time: 1 h 30 min.

Ingredient: 1 chicken or 1 kg of veal or lamb, 1 carrot, 2 parsley, 1 onion, 8-10 peppercorns, paprika, 2 tablespoons rice, 2 egg yolks, 2 tablespoons sour cream, lemon juice, salt, green parsley.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Put the meat in 2 liters of water to bring to a boil, then froth and add the carrot, parsley, pepper and salt. Wash the 2 tablespoons of rice and put in the soup to boil. Make a rintas separately from a tablespoon of fat and a tablespoon of flour when the rintas is browned, add finely chopped onions and leave until lightly browned, then add a little paprika and a little soup or water. Mix well so as not to become lumpy, then pour into the pot with the soup and let it boil a little longer. When it is ready, let it cool a bit, then straighten it with the two yolks and the 2 tablespoons of sour cream. Also add lemon juice to taste and chopped green parsley.
Serve hot.

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Cooking in meat broth

This method of cooking noodle egg soup requires careful selection of meat for broth. The most important thing in the selection is that it should be very fresh. Consider the ingredients needed for cooking:

  • purified water & # 8211 2500 ml
  • bone meat (perfect veal or beef) & # 8211 ½ kg
  • 1 piece of fresh coriander
  • ½ egg pan
  • 1 bulb onion
  • butter for the preparation of zazharki & # 8211 20 g
  • 1 teaspoon turmeric
  • black pepper and salt & # 8211 the amount should be determined by your taste.
  1. The meat must be very well washed, placed in a suitable saucepan and covered with water. Cover with a lid, put a fire of maximum intensity, bring to the boil and reduce the intensity of the fire. Cook, from time to time, removing the forming foam for 1 ½ hours.
  2. Peel an onion, wash and cut into small cubes. Put in a pan, preheated and lubricated with sunflower oil. Put up to a characteristic golden hue. Then add turmeric to it, stir and fry for another 2 minutes.
  3. Wash, dry and chop the greens.
  4. In a hot broth, send the noodles and fried onions. Interfere. Continue to cook for another 4 minutes. At the same time, the added noodles should remain in a slightly uncovered form, because when he insists that he achieves the desired preparation.
  5. Add salt and ground pepper, as well as greens. Remove from the stove.