Gullaschsuppe a la Jeanette
SoupsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Gullaschsuppe a la Jeanette
Instructions for Gullaschsuppe a la Jeanette
To prepare the Gullaschsuppe a la Jeanette recipe, please follow these instructions:
The vegetables are cleaned and cut into the tern.
The meat is cut in tern and brown with high heat in a little fat.
Add the vegetables water and spices to near sherry and tomato puree.
Small boil under lid until all is dark 1-1½ hours.
Boil flavor with tomato purée and sherry, the soup finally tarnished (do not be thick).
tips:
Server flutes to. If the soup is made the day before serving, do not level it and season with Sherry before the next day.
Recipe categories
- Appetizers 1338
- Breakfast & brunch 427
- Porridge & gruel 144
- Bread, buns & biscuits 1758
- Cold cuts 395
- Lunch 1051
- Lunch (to go) 146
- Sandwiches 50
- Mains 11918
- Salads 1562
- Dressing 302
- Sauces 617
- Sides 1951
- Soups 1352
- Drinks (cold) 1888
- Drinks (warm) 227
- Desserts (cold) 2416
- Desserts (warm) 707
- Desserts (patisserie) 394
- Cookies 917
- Cakes 1445
- Cakes in form 2822
- Cake add-ons 139
- Snacks 73
- Midnight snacks 40
- Base recipes 234
- Buffets 95
- Candy 522
- Fruits 19
- Lamb 14
- Pickling 733
- Receptions 34
- Seasonal 3
- Sushi 6
- Various 328