Prikumskie rantsy
Description
A hearty first course. I first tried Prikumskie ravantsy at a traditional Russian cuisine restaurant. I liked the soup so much that I couldn't resist going straight to the chef to ask for the recipe :) Fortunately, the chef kindly shared it, as there are no special secrets in preparing this soup. Ravantsy made according to this recipe turn out very aromatic and filling—just one serving is enough to satisfy a hungry adult. In short, better to cook it once than read about it a hundred times. Good luck! Serve the soup hot.
Instructions
- 1
Step 1
Cut the meat into small cubes. Place in boiling water and cook until half-done.
- 2
Step 2
Finely chop the onion and fry until golden brown. Then add tomato paste and simmer for another 4-5 minutes, stirring.
- 3
Step 3
Add the onion and tomato to the broth, then start preparing the ravioli. Knead the dough from flour, salt, egg, and warm water (about 3 tablespoons of water).
- 4
Step 4
10 minutes before the soup is done (when the beef is almost ready), add small pieces of dough—the so-called rванцы—into the broth. After a couple of minutes, they should float to the surface.
- 5
Step 5
Serve, garnished with fresh chopped herbs and finely chopped garlic. Enjoy!