| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
Ingredients
- 2 pieces Carrot
- 1 piece Onion
- 2 pieces Celery root
- 2 cloves Garlic
- 1 teaspoon Rosemary (dry)
- 100 gram Brisket (smoked)
- 400 gram Chickpeas (boiled)
- Black pepper (the mixture of pepper)
- Salt (to taste)
- 1 glass Noodles
- 200 gram Tomatoes in own juice
Ingredients
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Instructions
- We'll need some boiled chickpeas. Soak it in advance, it is better to leave it overnight in a large amount of cold water - it "drinks" everything. Rinse it in several waters before use.
- Prepare vegetable broth: in boiling water - about 2 liters - put chopped carrots, celery and onions. Cook until the carrots are ready.
- Cut the brisket into slices. Fry it in a dry frying pan with finely chopped garlic and rosemary. The fragrance is simply magical!
- Put the tomatoes, peeled and finely chopped, in a frying pan.
- Put boiled chickpeas in a frying pan with brisket, spices and tomatoes. Cook the mixture for about 20 minutes. Put the contents of the pan into the vegetable broth. Boil everything together for another 15 minutes, add salt and pepper to taste. Add about a cup of small pasta and cook the soup until tender. Before serving, you can sprinkle with chopped herbs. I added sweet red pepper.
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