Meat Soup
Description
Perfect for lunch. To properly prepare meat soup, avoid boiling the meat broth vigorously during cooking. It's best to bring it to a boil, then remove from heat and let it steep, covered, for 40–60 minutes. To speed up broth preparation, crush the bones and cut the meat into smaller pieces. Meat soup can be served either as a first or second course. Preparation: Prepare the meat broth. Wash the meat under cold water, remove tendons, pound it, and cut into medium-sized pieces. Pour the broth into a clean pot (or clay casserole), add the meat pieces, and cook in the oven for 20–30 minutes at 150–200°C (300–400°F). Meanwhile, cut the potatoes into medium cubes and slice the onion into half-rings. Heat oil in a frying pan, add the onion, and sauté until golden. Add the potatoes to the pot and cook for 15 minutes. Then add the sautéed onions and cook for another 5–10 minutes. Add chopped parsley and dill, bay leaf, and cook for an additional 15 minutes. Traditionally, the soup can be served at the table in the clay pot in which it was cooked, and eaten with a wooden spoon. If desired, add a little dry wine to the finished soup to enhance its flavor. Ladle into bowls and serve.