Of course, horse meat is not the most common type of meat on our table. However, I always adhere to the principle that it is better to have a couple of recipes in stock that feature rare ingredients than not. So I recommend that you write down the recipe for such a soup (especially since, if you wish, horse meat can be replaced with another type of meat).
Purpose: For lunch
Main Ingredient: Meat / Vegetables / Horse Meat
- Horse meat - 600-700 Grams
- Water - 5-6 Glasses
- Bouillon cube - 4 pieces
- Salt - 1 Teaspoon
- Bay leaf - 1 piece
- Carrots - 1-2 Pieces
- Onions - 1-2 Pieces
- Tomato puree - 4-5 Tbsp. spoons (or tomato paste)
- Vegetable oil - 2 tbsp. spoons
How to make Horse Meat Soup
Cut the horse meat into pieces. Cut off the excess fat and fry it directly in a saucepan, you can even slightly stew the horse meat in oil and your own juice, so the meat will only become softer.
Chop the carrots and onions not finely, you can dice. Add to the horse meat and continue to stir-fry and simmer until the vegetables are golden brown.
While the meat and vegetables are browning, dissolve the bouillon cubes in the water.
Add broth to a saucepan, bring to a boil, then reduce heat and cook for 30 minutes.
Then add the peas and tomato puree (or tomato paste). Cook for another 10-15 minutes. Don't forget to drop the bay leaf and season with salt and pepper to taste.
Boil for a couple more minutes and then turn it off. In general, in a little over an hour, we got a very fragrant and rich horse meat soup. Enjoy your meal!