in Soup Recipes

Pepper pot à la Stroganoff

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Ingredients for 8 servings:

  • 500 g mushrooms
  • 2 onions
  • 1.2 kg schnitzel meat
  • 4 tbsp oil
  • 30 g flour
  • 3 tbsp broth, clear
  • 8 gherkins
  • 2 tbsp pepper, pickled green
  • 2 tbsp mustard
  • 200 g sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Slice the mushrooms and half-ring the onions. Cut the meat into strips and fry in batches in the oil. Remove from the pan. Fry the mushrooms and onions in the frying fat for about 5 minutes, season. Dust with flour and sauté. Deglaze with 1.5 liters of water and bring to a boil. Stir in the broth. Add the meat and simmer for 35-40 minutes. Cut the cucumber into sticks and add to the soup with the peppercorns about 15 minutes before the end of the cooking time. Stir in the mustard and sour cream and bring back to a boil. Season with salt and pepper, and garnish with parsley if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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