Veal brain soup with toasted bread

Name: Veal brain soup with toasted bread
Total time: 45 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 250 g veal brain, cleaned; 1 tbsp lard; 1 onion, grated; a pinch of ground black pepper; 1 tbsp flour; 1.2 l strong beef broth; 1 egg yolk; 1 tbsp butter; 2 tbsp sour cream; 2 slices bread roll, cubed and toasted in butter

Time: 45 min4 servingsapprox. 320 kcal / serving (estimated)approx. 18 g protein / serving

Veal brain soup with toasted bread (illustration)

Open in Receptnaptár — serving calculator, cook mode, save

📱 Keep the screen awake while cooking

Method

Tap a step once you've finished it.

Rinse the veal brain in cold water, and carefully remove the membrane and red veins from it.
Fry the grated onion in the lard, add the brain, and braise for a few minutes until it breaks down.
Sprinkle with the pepper and the flour, mix well, then pour in the broth.
Bring to a boil and cook for 10 minutes.
When serving, mix in the egg yolk, the butter and the sour cream, don't boil it any further.
Serve with butter-toasted bread cubes.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Similar recipes

Veal brain soup with rice and mushrooms · Hungarian
Breaded brain sandwiches · Hungarian
Veal Sweetbread Croquettes, Another Way · Hungarian
Pork Kidney with Brain · Hungarian
Normandy tripe braised in apple brandy and wine · French
Phở bò (Vietnamese beef noodle soup) · Southeast Asian

More hungarian ideas

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch