This is an ideal soup for a Sunday family lunch.
The best soup is when two types of meat are mixed, beef and a piece of chicken.
Apart from meat, we cannot imagine a good soup without vegetables such as carrots, parsley root, parsley leaf, parsnips, celery, and salt and pepper to taste.
- 300 – 400 g of beef,
- 300 – 400 g of chicken,
- 1.5 liters of water,
- 1 onion,
- The root of the parsnips, parsley, celery,
- parsley leaves,
- Pepper in a grain,
Pour water into the pot, salt it and put the meat. Cook and as soon as the water boils, reduce the heat.
Peel an onion, halve it and fry it on the stove top. Put it in the water in which the soup will be cooked, then add the carrot, primrose celery and pepper and let it simmer for about 2 hours, finally strain the soup.
Take out the meat and cook the noodles.
Towards the end, add chopped parsley, meat and vegetables from the soup and serve with horseradish or sauce as desired.