Roulade soup

Ingredients for 8 servings:

• 5 beef roulades, approx. 1 kg
• 250 g bacon, streaky
• 2 large onions (very large) or vegetable onions
• 1 large garlic clove(s)
• 2 tbsp, heaped tomato paste
• 1 tbsp, heaped flour
• 1 liter beef stock, alternatively vegetable stock
• 400 g whipped cream
• 2 tbsp mustard, medium hot (preferably)
• 2 bay leaves
• 5 juniper berries
• 10 allspice berries
• 3 carnations
• 3 small gherkins, alternatively Danish cucumber salad
• some salt and pepper
• some fresh parsley, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

hearty and delicious party soup

Cut the roulade meat into small pieces or thin strips, dice the streaky bacon. Peel the onions and cut into quarters, peel and finely chop the garlic clove. Thinly slice the gherkins. Brown the meat in a pan, dividing it into three portions. Transfer the cooked portions to a large saucepan. Add the tomato paste to the last portion, sauté, and then deglaze with 500 ml of stock. Transfer to the pan. Fry the bacon in the pan until crispy, deglaze with a splash of stock, and transfer to the pan. Fry the onions in the pan until lightly browned. Then add the chopped garlic and sauté briefly. Sprinkle the flour over the onions and stir in. Pour in the remaining 500 ml of stock and stir everything briefly. Transfer everything to the pan. Add the cream, mustard, sliced ​​gherkins, and spices to the pan. Bring the roulade soup to a boil briefly, then cover and simmer for about half an hour. Optionally, garnish with some chopped parsley when serving. You can watch the recipe video here: http://bit.ly/392typm Roulade soup tastes hearty and delicious and makes an excellent party soup. It’s not just for large gatherings, though; it’s also a delicious recipe for the whole family.