Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Kadsuppe (meat soup)
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
3 x ca. 450 gChicken
1 grossBeef knuckle
Veal shanks
2 x ca. 450 gShoulder beef clod *
1 grossonion
 Celery **
die Zubereitung:

* in one piece ** as much as you like Any one of the meats may be used or any combinations of them. Cover meat with cold water and bring to a simmering boil. Add salt and continue to simmer until meat is tender enough to drop off the bones. Skim often as good Danish soup must be very clear. Remove meat and bones and strain broth. To this broth, tiny dumplings, meat balls or rice are added just before serving. Keep the broth hot while preparing the additions you are going to make to it. Chopped cooked carrots and a sprinkling of parsley are added last.

From the Kronborg Kitchen Kapers Cookbook - contributed by Emma Knudsen

Anmerkungen zum Rezept: