| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
Ingredients
- 1 liters Broth (meat or vegetable, either replace water)
- 2 tablespoons Flour
- 250 ml Sour cream
- 300 gram Corn (canned or fresh)
- 300 gram Broccoli (can be frozen)
- 3 pieces Potatoes
- 1 piece Onion
- 100 gram Bacon (or smoked bacon)
- Salt (to taste)
- Cumin (dry)
- 0.5 teaspoon Black pepper (ground, to taste)
Ingredients
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Instructions
- Cut the brisket into small pieces. Fry in a frying pan on low heat until golden brown, about 7-8 minutes (in vegetable oil).
- While the brisket is being fried, finely chop the onion. And add it to the sternum.
- Cut the potatoes into small cubes.
- We divide broccoli into inflorescences.
- In the saucepan where you fried the bacon, add flour and fry, stirring, for about 30 seconds.
- Pour in the broth (or water) and put the potatoes in a saucepan, bring to a boil. Add salt to taste. Cook over low heat until the potatoes are tender, about 10 minutes.
- Add broccoli, corn, thyme and cream to the soup. Cook until the broccoli and potatoes are ready, about 8-10 minutes.
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