You will need
- For the soup:
- 500 g elk brisket;
- salt
- pepper
- Bay leaf;
- onions;
- 3-4 small potatoes.
- For boiled elk:
- 2 kg elk (fin
- belly
- neck
- blades);
- 1 onions;
- 1 carrot.
- For the marinade:
- 6-9 tbsp wine vinegar (1.5 - 2%);
- 5-6 tbsp of sugar;
- 1 tbsp. of salt;
- 2 Bay leaf;
- 10 peas of black pepper;
- parsley root.
Instruction
1
The soup Rinse the meat in cold water, dry thoroughly, chop into small pieces, take the saucepan for 4-5 liters, put the minced meat, cover with cold boiled water. Meat should occupy about half the volume of the pot, then the soup will be nourishing.
2
Put the saucepan on medium heat, wash and peel the onions, add to meat, cook for 10 minutes. Add salt, pepper, put a Bay leaf to taste, while the soup is boiling.
3
Bring to a boil, simmer about 45 minutes, until almost cooked. Peel and wash potatoes, cut into small cubes, add to soup and cook for another 10-15 minutes. Serve the soup hot with sour cream or other dressing to taste.
4
Locationprovider boiled meat in cold running water, Pat dry, cut into equal large pieces.
5
Prepare the marinade: pour into a saucepan 4 cups of boiled water, pour 6-8 tablespoons of wine vinegar, put on fire, add 6-7 tablespoons of sugar and 2 tablespoons of salt. Stir, wait until you dissolve the sugar and salt, put a couple of Bay leaves and 5-10 grains of black pepper (to taste), add parsley root.
6
Cool the marinade, pour over meat, cover with clingfilm or a lid, put in refrigerator at least 5 hours, preferably overnight. Then remove elk, dry, put in large pan (meat should not take more than 34 of its volume).
7
Pour in a pan of water to cover the elk is 2-3 inches. Put on medium heat. Wash the onions, peel, put in a saucepan, bring to a boil, reduce heat, season with salt and pepper.
8
Add the remaining spices to taste, cook until tender (about 2 hours). Wash and peel the carrots, place in the pot whole and cook for another 15-20 minutes. Serve with a garnish of fried, boiled or stewed vegetables or porridge.