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
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. In 3 liters of water, cook the brisket with the roots, get the ready meat, strain the broth.
  2. 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.
  3. Wash and slice the celery and add to the soup. Peel the garlic cloves.
  4. Add the couscous, cut the meat into pieces, add to the soup, and cook.
  5. 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.
  6. Serve hot.
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