Soup Of Veal In A Pressure Cooker

Soup Of Veal In A Pressure Cooker

Ingredients:
2 1/4 lb (1 kg.) knuckle of veal with bone
12 very small onions
2 carrots
½ small head of celery

Directions:
Spices:
2 bay leaves, 10 peppercorns, salt, 2 tablespoons finely chopped parsley, 1 tablespoon
grated horseradish root, 4 tablespoons wine vinegar
Way of preparation:
Bake the onions on grill, stove or in the oven. Peel and cut the carrots and the celery into
chunks. Wash the meat and put it in the pressure cooker. Add the baked onions, carrots,
celery, bay leaves, salt, black peppercorns. Pour over the products with 6 cups of water.
Put the soup to cook on medium heat. When the pot starts to let off steam – leave it for 1
hour on the stove. Leave the pan to cool and open the lid. Remove the shank, allow it to
cool. Take the meat from the bone. Cut it into portions and discard the bone. Return the
shredded meat in the pan. Sprinkle the soup with parsley.
In a bowl mix the grated horseradish with vinegar and a pinch of salt. Serve this sauce
when serving hot soup.
Combines with:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly
combine the foods; mushrooms, pickles
34. SOUP OF VEAL MEATBALLS WITH LEEKS
Ingredients for 6 servings: