| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 500 gram Beef (young or veal)
- 80 gram Carrots (small, 2 pieces)
- 60 gram Carrots (chalk, 2 pieces)
- 300 gram Potatoes (4-5 pieces)
- 1 piece Bulgarian pepper (I had half red and yellow)
- 1 piece Leek (white part stable or bulb hatch)
- 120 gram Beans (frozen, 2 handfuls)
- 2 cloves Garlic
- Vegetable oil
- 2.5 liters Water
- Salt
- 2-3 piece Bay leaf
- Black pepper
- Greenery
- Sour cream
Ingredients
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Instructions
- Wash the beef, cut into cubes and rinse well with cold water several times to wash off the blood.
- Heat the oil and fry the meat until golden brown.
- Put the meat in a saucepan with boiling water, bring to a boil and leave to cook on low heat for 40 minutes.
- Meanwhile, prepare the vegetables. Wash carrots and celery, peel and cut into strips, potatoes into cubes, leeks into strips, peppers into wide strips.
- In a deep frying pan, heat the oil and fry the carrots and celery until soft.
- Add the leeks and fry for another 1 minute. Remove from the heat.
- When the meat is soft enough, put it in the soup, to the potatoes, bring to a boil and cook for 5 minutes, add the roasting and pepper, salt, bring to a boil and cook for another 5 minutes.
- Dip the beans into the soup.
- Add the bay leaf, bring to a boil again and cook for another 5 minutes.
- Turn off the heat, add the chopped garlic, cover and let the soup brew for about 15 minutes.
- Serve the soup with chopped herbs, green onions and sour cream!
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