It's true that in the summer we don't crave hot soup as much, but the citrusiness of this tarragon starter even in the heat iand can refresh us.
Ingredients for 4 people
8 dkg lard
1.5 l water
2 dl white wine
2 cloves garlic
Salt, pepper, co-author to taste
1.5 dl sour cream
juice of 1 half lemon
Preparation:
Sauté the onion and garlic in the lard. Add the finely diced beef and fry until white. Season with salt and pepper and sprinkle to taste. with a coin. Add the cleaned, chopped vegetables and simmer with the meat for 30 minutes. Then add the white wine and add the water. When everything is soft, add sour cream and freshly squeezed lemon juice to refresh! Veal ragout is best served with fresh, crusty sourdough bread!#
