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Instructions |
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Cut the meat in 1/2 to allow it to fit in the pot and cover with water by 1/2 inch.
Cook over medium heat till the foam has formed and skim it off.
Add the bay leaves, peppercorns, parsley and celery flakes and simmer uncovered for about 1- 1 1/2 hours. Maybe a bit longer if bone is in the cut of meat.
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Strain if you want, but we generally do not. Save the liquid if you strain as it is the base for the soup and leave the meat in the liquid.
Squeeze the tomatoes by hand or rough cut them and add to the pot and cook uncovered for an additional 1- 1/2 hours.
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Remove the bay leave and discard. Remove the meat and roughly slice to make small pieces of shredded meat. DO NOT add meat to blender.
Allow soup to reach room temperature and add in small batches put the soup into a blender and puree for a very short time.
Or you may use an immersion blender. Then add back to the same pot and add the meat back in.
In a separate bowl add 1-2 tablespponfuls of flour to sour cream and stir in well.
Gradually add some of the warm soup to the mixture in small quantities at a time and then add to the soup. Return the shredded meat to the pot and continue to cook for 15- 30 minues longer
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Serve with elbow macaroni added or whatever you juist plain.
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Originally Submitted
4/28/2012
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