Potato Soup with Celery and Couscous Recipe
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.
Servings 8
Cook Time 60 minutes
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
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.