Horse meat soup

Meat 1147 Last Update: Aug 06, 2021 Created: Aug 06, 2021 0 0 0

Serves: 4 People
Prepare Time: 15 min
Cooking Time: 1 hour
Calories: -
Difficulty: Easy

Horse meat can be used to make not only delicious homemade sausages or roasts, but also a fragrant rich soup. I myself recently learned the recipe for horse meat soup, now I'm in a hurry to share it with you!

Ingredients

Horse meat - 600-700 Grams Water - 5-6 Glasses Broth cube - 4 Pieces Salt - 1 Teaspoon Bay leaf - 1 Piece Carrots - 1-2 Pieces Onions - 1-2 Pieces Tomato puree - 4-5 Tbsp. spoons (or tomato paste) Vegetable oil - 2 Tbsp. spoons

Directions

Cut the horse meat into pieces. Cut off the excess fat and fry it directly in a saucepan, you can even slightly stew the horse meat in oil and your own juice, so the meat will only become softer. Chop the carrots and onions not finely, you can dice. Add to the horse meat and continue to stir-fry and simmer until the vegetables are golden brown. While the meat and vegetables are roasting, dissolve the bouillon cubes in the water. Add broth to a saucepan, bring to a boil, then reduce heat and cook for 30 minutes. Then add peas and tomato puree (or tomato paste). Cook for another 10-15 minutes. Don't forget to drop the bay leaf and season with salt and pepper to taste. Boil for a couple more minutes and then turn it off. In general, in a little over an hour, we got a very fragrant and rich horse meat soup.

Horse meat soup

Serves: 4 People
Prepare Time: 15 min
Cooking Time: 1 hour
Calories: -
Difficulty: Easy

Ingredients

Horse meat - 600-700 Grams Water - 5-6 Glasses Broth cube - 4 Pieces Salt - 1 Teaspoon Bay leaf - 1 Piece Carrots - 1-2 Pieces Onions - 1-2 Pieces Tomato puree - 4-5 Tbsp. spoons (or tomato paste) Vegetable oil - 2 Tbsp. spoons

Directions

Cut the horse meat into pieces. Cut off the excess fat and fry it directly in a saucepan, you can even slightly stew the horse meat in oil and your own juice, so the meat will only become softer. Chop the carrots and onions not finely, you can dice. Add to the horse meat and continue to stir-fry and simmer until the vegetables are golden brown. While the meat and vegetables are roasting, dissolve the bouillon cubes in the water. Add broth to a saucepan, bring to a boil, then reduce heat and cook for 30 minutes. Then add peas and tomato puree (or tomato paste). Cook for another 10-15 minutes. Don't forget to drop the bay leaf and season with salt and pepper to taste. Boil for a couple more minutes and then turn it off. In general, in a little over an hour, we got a very fragrant and rich horse meat soup.