Horse meat soup
Description
Hearty and aromatic soup. Of course, horse meat isn't the most common type of meat on our tables. However, I always stick to the principle that it's better to have a couple of recipes with rare ingredients on hand than none at all. So I recommend you write down this soup recipe (especially since, if desired, horse meat can easily be replaced with another type of meat).
Instructions
- 1
Step 1
Cut the horse meat into pieces. Trim off excess fat and fry it right in the pot; you can even simmer the horse meat slightly in the oil and its own juices, making the meat even more tender.
- 2
Step 2
Chop the carrots and onions coarsely, or cut into cubes. Add to the horse meat and continue frying and simmering until the vegetables turn golden.
- 3
Step 3
While the meat and vegetables are frying, dissolve the broth cubes in water.
- 4
Step 4
Add the broth to a saucepan, bring to a boil, then reduce the heat and simmer for about 30 minutes.
- 5
Step 5
Then add the peas and tomato puree (or tomato paste). Cook for another 10-15 minutes. Don't forget to add bay leaf, and season with salt and pepper to taste.
- 6
Step 6
Simmer for a few more minutes, then turn off the heat. Overall, in just over an hour, we've got a very aromatic and rich horse meat soup.