- Bull Tail - 1 Kilogram
- Onion - 1 Piece
- Potatoes - 3-4 pieces
- Carrot - 1 piece
- Celery - 2 Pieces (petiole)
- The wine is dry - 100 milliliters (any - white or red)
- Tomato paste - 1-2 Art. spoons (to taste)
- Salt - 1 st. spoon (to taste)
- Fragrant pepper - 4 pieces
- Bay Leaf - 1 piece
- 1 Thymus
- Spicy red pepper ground - 1 Pinch (to taste)
- Olive oil - 2-3 Art. spoons
- Flour - 1,5-2 Art. spoons
In Spain, meals from bull tails are served in almost every restaurant or cafe. Prepare a soup of bull tails for a classic recipe is not difficult. A little patience, a few products and in the end - a delicious rich Spanish spoon. I'm sure that this simple soup recipe from bull tails will be highly appreciated by your family members. Especially - men :) So, the recipe: 1. My tail and cut into small pieces. Fill with cold water (2-3 liters) and cook the broth for about an hour 2-2,5. 2. Take the cooked tail from the broth. 3. We clean potatoes and carrots. Mine, cut into cubes. Throw in the broth. 4. Peel onions, cut into cubes, sprinkle with flour and fry in olive oil. 5. Add tomato paste to the onion and put it under the lid for 2-3 minutes. 6. When carrots and potatoes are almost ready, put onions and tomatoes in a pan, chopped celery stems, wine, spices, herbs. 7. From the cartilage of the tail we take off pieces of meat and return them to a pot of soup. Solim and pepper to taste. We cook for 10-15 minutes. The soup is ready. Experts say that it will be much tastier the next day.
Servings: 8