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primordial soup

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Ingredients for 4 servings:

  • 500 g veal
  • 2 onions (vegetable onions), diced
  • 3 bell peppers, red, roughly diced
  • 3 bell peppers, yellow, roughly diced
  • 1 jar of pickles
  • ½ liter whipped cream
  • ½ liter sour cream
  • Balsamic vinegar, white
  • lots of tarragon (freeze-dried is better than fresh)
  • 1 liter vegetable broth
  • 2 cucumbers

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

sour soup with veal, cucumbers and peppers

Brown the finely chopped meat, onions, and bell peppers in olive oil, season with salt and pepper, and simmer over low heat. Later, add the finely chopped cucumbers. Fill the pot 3/4 full with vegetable stock. Stir in the vinegar. Pour in the cream. Sprinkle with tarragon and let it simmer for about 45 minutes.

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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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