Ingredients: elk, medium potatoes, onions (2 large, 1 small), carrots (1 large) 1 small), salt, spices, herbs
Cooking method:
Cut the meat into small pieces, rinse, put in a colander, let the water drain.
I heat the cauldron, add oil, throw in the meat. Fry, stirring for 3-5 minutes. I pour out the cloudy juice that stands out. The meat is returned to the cauldron, adding a little vegetable oil. Fry for a couple more minutes, pour boiling water, bring to a boil, set the fire to a minimum and “forget” for 1 hour.
We clean a small onion and a small carrot. An hour has passed, we check our soup, add onions and carrots. Whole. Let's leave it for another hour. Important: the cauldron does not need to be closed tightly. The meat should not be actively boiled. It should "make noise".
We clean onions, carrots, potatoes. We cut carrots into cubes, onions as if overcooking, potatoes arbitrarily, but not finely.
It's been at least 2 hours. We put a frying pan next to the cauldron on a large fire. We pour oil. Fry in turn and add carrots, onions and potatoes to the soup.
Salt, season to taste. I have "delicious" salt and Asian seasoning. I also add a pinch of sugar, but that's optional.
Cook until potatoes are ready. Add finely chopped greens. I only had frozen dill and fresh green onions.
Bon Appetit!