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We slice the meat and wash it well.
We put a bowl with water and a little salt on the fire, and when it reaches the boiling point we immerse the meat in it.
Let the meat boil for 10-15 minutes until it begins to penetrate the fork test and remove the foam that forms.
Then add the cleaned, washed and diced vegetables (except the peas and red peppers which are frozen).
When the carrot and parsnip start to penetrate, add the peas and red pepper, then in a few minutes the peeled and chopped tomatoes.
Taste the soup and season with salt and sprinkle with tarragon.
Ten minutes after adding the tomatoes, beat the egg, add the vinegar and mix them with a little boiled soup, then add them to the soup on the fire, stirring with a spatula to spread evenly.
Turn off the heat and add the chopped parsley.