Thick Soup with Beans and Corn Recipe
This soup, rather, can be attributed to winter warming soups. But now we don’t have a particularly warm spring, it’s 12 o’clock at night. It snowed again yesterday. I suggest you reheat this soup, it is delicious, hearty, fragrant.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Wash the brisket, dry it, cut off the fat, cut into thin strips. Take a saucepan or saucepan with a thick bottom, fry the fat until it melts.
  2. The remaining brisket is also cut into thin strips.
  3. Put the brisket in a frying pan and fry until golden brown in melted fat.
  4. Carrots and onions are peeled, cut into cubes or straws.
  5. Add the vegetables to the meat, fry for 10 minutes over medium heat, add salt and chili pepper.
  6. Pour boiling water and cook for 10 minutes over medium heat.
  7. Peel the potatoes, cut them into cubes and put them in the soup. Bring to a boil and cook over medium heat for 10 minutes.
  8. Take canned corn. Put the corn in the soup along with the liquid.
  9. We take canned beans. Anyone will do here, I have red in its own juice. Put the beans also together with the liquid in the soup, bring to a boil, cook for 5 minutes over medium heat.
  10. Try it on salt, put chopped dill, bay leaf, bring to a boil and cook for 5 minutes.
  11. Turn off the heat, let the soup brew for 10 minutes. Serve hot.
  12. Bon Appetit!
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