Tver soup
Description
The recipe won't take much time. The recipe for Tver soup, pardon the pun, is taken from the book by William Pokhlebkin—famous Russian historian and culinary expert. So I guarantee the authenticity and originality of this cooking recipe. The soup turns out very rich and hearty, closely resembling soup cooked in a genuine Russian stove. Serve, of course, with good Russian black bread. Serve the soup hot.
Instructions
- 1
Step 1
First, cut the beef tenderloin into cubes about 2 cm on each side.
- 2
Step 2
Place the pieces of meat into the already prepared meat broth (I used beef bone broth). Distribute everything into individual baking pots and put into an oven preheated to 200 degrees Celsius for 30 minutes.
- 3
Step 3
Meanwhile, finely chop the onion and carrot, and sauté in vegetable oil until golden brown.
- 4
Step 4
When the broth with meat has stood in the oven for half an hour, take it out, add our sautéed vegetables, and diced potatoes cut into small cubes.
- 5
Step 5
Place in the oven for another 15 minutes, then take it out, add salt, pepper, your favorite spices or herbs, and return the soup to the oven for another 10 minutes. And that's it—your soup is ready!