ינגרעדיענץ

ינסטראַקשאַנז

Clean the soup greens, if necessary peel, wash and roughly cut into pieces and peel the garlic.
Wash the onions, pat dry, cut in half and roast in a large saucepan without any fat on the cut surfaces. Remove.
Wash the meat, put it in the saucepan and cover with 1 ½ l of water. Add 1 teaspoon of salt. Bring the meat stock to the boil, remove any foam that may appear with a skimmer.
Add the bay leaves, cloves, peppercorns, soup greens, garlic and onions.
Simmer the broth over a medium heat for at least 1 ½ hours. (The longer the better.)
Pour the stock through a sieve with cheesecloth or tea towel, squeeze out the vegetables well, then bring to the boil again.
Season the meat stock with salt, pepper and a little sugar.

Peel and dice the shallot. Cut open the peppers, remove the seeds and cut into strips. Core the peppers and cut into cubes.
Sauté the vegetables in the olive oil, stir in the tomato paste, sauté briefly and deglaze with the white wine.
Add the meat stock and simmer for 30 minutes.
Pass through a sieve and refrigerate. Possibly degrease the cooled soup.
Beat the egg white to a not very stiff snow, mix with the cold soup and slowly bring to the boil.
Drain through a sieve lined with a cloth. The soup should now be perfectly clear and light red in color.
Season with salt and pepper, if you like it spicier, you can add some cayenne pepper to me.
To serve, cut the mini peppers into wafer-thin rings and place some in the plate or cup, then top up with the hot soup.
Serve with fresh white bread.

באדינען: 100gקאַלאָריעס: 76קייקאַלקאַרבאָוכיידרייץ: 0.4gפּראָטעין: 6gפעט: 4.4g

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