You will need
- For the soup:
- 500 g elk brisket;
- Bay leaf;
- 3-4 small potatoes.
- For boiled elk:
- 2 kg elk (fin
- 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.
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.
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.
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.
Locationprovider boiled meat in cold running water, Pat dry, cut into equal large pieces.
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.
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).
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.
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.