Ragout Soup with Sour Cream

The chopped and salted meat is un-fried in the heated oil, a small amount of bone broth is added and steamed until semi-soft. Meanwhile, it is steamed until there is no more liquid. Add the cooked vegetables, cut into thin strips or alternatively into taler, and continue to steam.

When the vegetables are half soft, add the peas and the chopped mushrooms. Add a small amount of bone broth and simmer until all the liquid has evaporated. Flour and parsley are sprinkled on top, 1 l of bone broth is added and properly boiled.

Blubber little flour dumplings into the broth and serve with sour whipped cream.

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