Meat soup after A. Schuhbeck
Yesterday I saw Bayern 3: Schuhbeck's cooking school. And he just did a simple soup. Easy? Sure, easy to do, if you know how it's done.
So he took some lumps of meat (soup meat, chicken, something from the veal) and seared. And then halve onions, also sear the cut surface. Well. That's what I did, but only with soup meat.
Then in the pot given cold water, the meat rin. The Zwibbel too. And first put the stove hot. But only until the whole thing begins to simmer. Then heat down. Not cook. And you? Spice up. Habs times as the Schuhbeck. Laurel leaf in. Juniper berries. Allspice. The carnation has left out, I do not like it that way. Pepper on it. Salt on it. "Wänzäges Schlöckchen" red wine on it.
And now? First nothing. Let simmer. In no case cook. Otherwise, the protein will sweat out of the meat. And with it the taste. We do not want to skip it. Now we do something completely French. Yes, Julienne. No, not the hearty girl, but vegetables.
For seasoning we take a piece of fresh ginger. Peeled, gossamer-thin, pure soup. Carrot, celery, leeks, parsley stalks, wash everything and cut into fine strips. Well, what's up with "Julienne"? Exactly, vegetables cut into strips. That comes in synonymous soup.
Ne quartered tomato in addition. What for? It binds the protein that has come out of the meat, gently the Alfons. Grated lemon zest, for the taste. I just took lime zest, they taste better to me.
True, the broth is clear, abba remains beautifully brown. And now? Simmer for 20 minutes without cooking. Then the meat ausm Pott, sliced, on the plates. Put some veggies on it, eat it crisply, and then bake some broth on the plate. Finish.
And eat a "gourmet kitchen" after Alfons Schuhbeck. I do not like Schuhbeck so much. Besides, my friend, a cook, told me that Schuhbeck can be quite arrogant, but he has one thing: I know. So I also try his recipes from time to time. And good eater, the Alfons ...
