3-day-pot

Ingredients for 3-day-pot

Instructions for 3-day-pot

To prepare the 3-day-pot recipe, please follow these instructions:

Boiled veal with vegetables (1st day): Bring the veal into a pan and pour water on. Bring in the boil and foam free of impurities. Add salt and pepper and bay leaves. Let it cook under low for 1 hour. Serve the vegetables and chop them into chopped pieces, carrots and celery in spells, chop in slices and parsley in small cubes. Bring the vegetables in and let it cook another 1/2 hour. Taste like Cut the meat into nice slices and put it back into the soup.

Served in a deep dish with parsley sauce. Mustard and coarse bread are served to.

Tip:
If there are vegetables left over, they are picked up by the soup and stored in the fridge for themselves.

Mixed vegetable law (2nd day):
A nice portion of the meat will probably be eaten, but maybe there will be some vegetables again. Cut them into very small pieces. Add additional ingredients to the 2nd day. Cut possibly. Leftovers of boiled veal in very small cubes and put them in the soup with the rest of the vegetables. Pour the peeled tomatoes with moisture and add cocktail sausages and finely chopped peppers. Shake sliced ​​mushrooms in a small saucepan, put them in court. Warm through and taste. Pasta and boiled rice can be served to.

House lenses (3rd day):
The soup is gradually boiled so much that the deep plate has been replaced with a flat. In order to give more to the court, the third day will be Added lenses. Instead of lentils, a can of white beans can be added. Bring the lentils in the dish together with the finely chopped leeks. Pour the dishes together with the thyme and the pinned, spiced garlic sauce. Let the dish spin by low heat until the lenses are tender, approx. 40 min. Stir regularly so that the dish is not burning. Taste and mix olives and capers. Good bread is served.