JetLAG Venison Soup - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Simple, rich and delicious soup with a minimum of ingredients! From culinary blogger Grigory Konyukhov.

Ingredients

Venison (shanks, trimmings, bones) - 500 g

Young potatoes - 300 g

Onions - 1-2 pcs.

Pepper to taste

Salt to taste

Water - 1-1.5 l

32 kcal
3 hours
3 hours

Photo of the finished dish

Step by step recipe with photo

We often cook complex dishes with a wide range of ingredients and a lot of spices, we want to surprise with our culinary ingenuity, adding exotic products and combining the incompatible. But from a minimum of ingredients, you can prepare a simple and tasty dish without spending a lot of time fiddling in the kitchen.

I read the recipe for the soup in a book by culinary blogger Grigory Konyukhov. To say that I will surprise someone or have never cooked such a soup? Not. But sometimes it's just worth reminding! After all, going to the kitchen, we again begin to invent! But everything lies on the surface!

I want to tell the story of this soup. It was named in honor of a festival taking place in the United States, such as our Grushinsky. As usual, the guys "sat down" well in the evening, and in the morning not everyone wanted to cook, and the body demanded a hot rich soup. From the meat steaks, there are scraps with veins and fat. Have potatoes and onions! Here's the way out. The soup went off with a bang and was included in the list of "lazy recipes for hikes and evenings of the day."

For JetLAG soup, I took venison, or rather, what sellers usually put in a bag for meat for weight, I drank from shanks, bones, veins and the like. Young potatoes are also desirable. It turned out very tasty with him!

Well, wash the meat set and put it on the stove to cook.

When it boils, remove the foam and reduce the heat to a minimum. Cook until the veins become jelly-like - 1.5-2 hours, or whatever you like.

Wash the young potatoes well with a brush and cut into large cubes.

Chop the onion smaller.

Put potatoes in boiling broth and cook until cooked. Season with salt and pepper to taste.

As soon as the potatoes are cooked, chopped onions are added and the soup is immediately removed from the heat. This is important - do not cook onions!

Venison JetLAG soup is ready. It is immediately poured into plates, sprinkled with finely chopped green tea and eaten with the champing of fellow diners.