Spring soup cooked at kalvebov

Ingredients for Spring soup cooked at kalvebov

Instructions for Spring soup cooked at kalvebov

To prepare the Spring soup cooked at kalvebov recipe, please follow these instructions:

Dæg kalvebov and legs with cold water in a large saucepan and set it over on low heat. When the soup boils skimmed the ambiguities of. Add salt and cream of again so the soup is getting ready.

Put the spices (Bay leaf, peppercorns and thyme sprigs) in a coffee filter. Close the filter with a cotton cord and it came down in the soup.

Arrow the onion and it came in completely. Let the soup boil 1 ½-2 hours the meat is tender and the meat take up the soup through a sieve and .SI boxes spice bag and the onion.

Scratch majroerne (or peel them, if it is easier). Clean the spring onions. Then cut the onions and meat, majroerne into pieces no bigger than that they can lie on a table spoon. Slice, if desired. fat on the meat from and dispose.

Cook turnips and scallions until tender in the soup for about 3 minutes. Then add the pieces of meat. Bælges and kørvelen are washed and picked peas. Peas and Chervil leaves granted also down in the soup pot, and then must not cook more soup.

Season with salt and pepper and serve the soup with bread for the envelope.