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🍽️ Warm beef fillet soup with poached egg

379 kcal · 30 min · 4 servings

Warm beef fillet soup with poached egg Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the beef fillet in the freezer compartment for a short time so that it firms up slightly.
  2. 2. Slice the slightly frozen fillet into paper-thin slices.
  3. 3. Distribute the meat slices evenly across four plates.
  4. 4. Heat the beef stock in a pot.
  5. 5. Let the broth reduce until its volume has decreased by one quarter.
  6. 6. Poach the eggs in vinegar water until the white is set but the yolk remains liquid.
  7. 7. Carefully remove the poached eggs from the water.
  8. 8. Place the eggs directly onto the beef fillet slices on the plates.
  9. 9. Clean the mushrooms by removing dirt and the ends of the stems.
  10. 10. Slice the mushrooms into very thin pieces.
  11. 11. Distribute the mushroom slices on the plates around the meat.
  12. 12. Pour the boiling hot broth over the ingredients on the plates.
  13. 13. Sprinkle the soup freshly with ground pepper.
  14. 14. Rinse the chives under running water.
  15. 15. Shake the chives dry.
  16. 16. Cut the chives into small rings.
  17. 17. Sprinkle the chive rings over the finished soup as desired.

Nutrition per serving