A little cold, cloudy outside the window and immediately want a flavorful, satisfying soup. This is how it turns out-a hearty broth of beef brisket and an abundance of potatoes, flavorful-celery and ajika, garlic and paprika, a lot of Bay leaf. Recommend, cook, please the family.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 600 gram Beef brisket
- 500 gram Potatoes
- 2 tablespoons Couscous
- 1 piece Bulgarian pepper
- 1 piece Onion
- 1 bunch Celery leaf
- 3-4 cloves Garlic
- 1 tablespoons Adjika medium-acute
- 1 teaspoon Paprika sweet
- 3 pieces Bay leaf
- Salt to taste
- Greens Roots (parsley, onion arrows), to taste
Ingredients
|
|
Instructions
- In 3 liters of water, cook the brisket with the roots, get the ready meat, strain the broth.
- Peel the potatoes, cut them into large cubes, dip them in the broth, and cook them. Onion and pepper, peel, wash, cut, add to the pan.
- Wash and slice the celery and add to the soup. Peel the garlic cloves.
- Add the couscous, cut the meat into pieces, add to the soup, and cook.
- Bring the potatoes to a boil, add the adjika, paprika, chopped parsley and ground garlic, and Bay leaves. Salt to taste. Let it boil, remove from the heat, and remove the Bay leaves after 5 minutes.
- Serve hot.
Related posts:
Algerian Chicken Soup with Couscous Recipe
Fish Soup with Celery “Summer Terrace” Recipe
Quick Soup with Couscous Recipe
Soup-Puree with Celery Root and Apple Recipe
Potato Soup with Pork Recipe
Vegetable Soup with Celery “Lightness” Recipe
Celery Root Soup with Tomato Recipe
Stew with Rabbit, Turnip, Pumpkin and Couscous Recipe
Beef Cutlets with Pumpkin and Couscous Recipe
Lenten Potato Soup with Rice Recipe
Potato Soup Recipe
Soup – Puree of Celery and Beans Recipe