Veal broth with roots

Ingredients
• veal quicky app. 500 g ,
• 1 carrot
• 2 yellow onions
• 1/2 prsnips
• 1 parsley root ,
• Celery app. 100 g ,
• red turnip - about 100 g,
• 4 Red potatoes
•1 beetroot
• iodized salt,
• bay leaf .
• pepper,
• thyme
• Lovage ,
• bran broth approx. 500 ml .
• Helpings : 8
• Preparation time : less than 120 minutes


Method:
Cut the veal, put in a pressure cooker with cold water and boil it for 30 min. Add bay leaf and peppercorns salt. Meanwhile, peel the roots and grate them. Then fry them with a little oil and water. Peel and cut potatoes into cubes .
After the veal is boiled , turn the cooker off , allow the pressure in the vessel to drop(Warning do not open until you do not hear any whistling anymore) . Add the vegetables to the soup obtained. Then add the potatoes and boil the entire composition for approx. 25 minutes at medium heat.
Season it with salt , pepper and lovage . Boil the bran broth and add it to the soup leaving it to boil for another 15 minutes.
Serve it hot with bread or polenta . Bon appetit !


Recipe in pictures

1. You need......for this soup:
a) Calf
b) Sheep
c) Chicken
d) Lamb
2. You add potatoes:
a) at the beginning
b) at the same time as the roots
c) after the dish is over
d) ready cooked
3. The meat is boiled:
a) 30 minutes prior to the addition of the vegetables
b) do not boil it
c) after the vegetables are cooked
d) for two hours

By Prof. Mihaela Lisenche