Solokh-Aul Soup
Soups • Author's
Description
You can choose any greens, but this will give the dish a special taste and aroma. You can replace the grain with any that you like.
Ingredients
- Veal Tail 0 lbs
- Veal Shank 0 lbs
- Beef Cheeks 0 lbs
- Carrot 5 oz
- Onion 5 oz
- Celery stalk 5 oz
- Bay leaf 2 pieces
- Green peppercorns 7 pieces
- Apple 5 oz
- Pickled Chanterelles 5 oz
- Parsley 5 oz
- Water 5 qt
- Potato 5 oz
- Bulgur 5 oz
- Watercress 0 oz
- Cilantro 0 oz
- Wild Garlic Greens 0 oz
- Garlic 0 oz
- Butter 0 oz
Step-by-Step Guide
Step 1
Roast the meat and tails at 180–375°F until golden brown.
Step 2
Sear the celery, apple, champignon mushrooms, and parsley root in a dry skillet until they have a charred crust.
Step 3
Place the vegetables and meat in water, add the bay leaf and peppercorns, and bring to a boil. Simmer on low heat. Strain the broth through a sieve.
Step 4
Wrap the carrot, onion, and potato in foil and roast. Afterward, peel the vegetables and fry them until they have a charred crust.
Step 5
Pour a small amount of boiling water over the bulgur, cover, and let it sit for 15–20 minutes.
Step 6
Tear the vegetables randomly, season with salt and pepper, and drizzle with oil.
Step 7
Remove the beef cheeks from the broth, sort them, and tear them randomly as well.
Step 8
Place butter in a heated skillet and melt it until it takes on a brown hue.
Step 9
Pour the prepared broth into a bowl, add the prepared bulgur, place the fried vegetables, cheeks, and greens in it. Add the melted butter; it will give a pleasant nutty flavor and aroma.
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