- Veal Tail - 2 Kilogram
- Minced meat (beef and pork) - 450 Grams
- Carrot - 3 pieces
- Celery root - 1 Piece
- Onion - 3 pieces
- Green pepper - 3 pieces
- String beans young - 200 Grams
- Tomato - 700 Grams
- Garlic - 4 Teeth
- Noodles - 250 Grams
- Basil, tarragon (fresh) - - To taste
- Salt, pepper - - To taste
- Bay Leaf - - To taste
The veal tail looks like the next. And that's what the other ingredients look like. We divide the tail into several parts, put it into a four-liter pot. There we put 1 carrot, onion and half of the celery root. Fill with cold water, bring to a boil, reduce heat to a minimum and cook without a cover for another 4-5 hours. Approximately half an hour before the end of cooking, we add bay leaf, salt and pepper to the broth. Cool it down. We get the tail, we separate the meat from the bones (this will be easy after so many hours of cooking). Broth filter, vegetables are thrown away. We put broth in the fridge, on top a hat is formed from fat - it is removed. Finely chop our basil. From minced meat and basil form the fricadals. We put the meatballs in the refrigerator for half an hour. All vegetables are cut into small cubes. Passer in vegetable oil in a frying pan onion, after a couple of minutes add carrots and celery, wesser until soft. Next, with an interval of a couple of minutes, we add vegetables to the pan in the next order - beans, peppers, tomatoes. While the vegetables are stewed, boil the meatballs. This is done in such a way - we put them in boiling salted water and cook until surfacing to the surface. Parallel to this, bring our broth to a boil. In a boiling broth with meat we put our vegetables. Cook for about 5-7 minutes. Then add the meatballs and noodles. Stir and cook until ready noodles. For a couple of minutes before the end of cooking, add the red pepper, ground tarragon, a little basil and chopped fresh garlic to the pan. Stir, cook for a couple of minutes - and remove from heat. We give soup 10 minutes to stand under the lid, after which we boldly spill on plates and serve. Bon Appetit!
Servings: 12