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Print Recipe
Thick Vegetable Soup Recipe
Soup is prepared quickly enough and it turns out incredibly fragrant, with a rich taste.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Beef wash, cut into cubes and again rinse well with cold water several times as to wash the blood.
    Beef wash, cut into cubes and again rinse well with cold water several times as to wash the blood.
  2. Heat the oil and fry the meat until Golden brown.
    Heat the oil and fry the meat until Golden brown.
  3. Pass the meat in a pot of boiling water and bring to the boil and leave to cook on low heat for 40 minutes.
    Pass the meat in a pot of boiling water and bring to the boil and leave to cook on low heat for 40 minutes.
  4. Meanwhile, prepare the vegetables. Wash, peel and cut carrots and celery sticks, potato cubes, leek - polyolefine, pepper - wide strips.
    Meanwhile, prepare the vegetables. Wash, peel and cut carrots and celery sticks, potato cubes, leek - polyolefine, pepper - wide strips.
  5. In a deep frying pan, heat the oil and fry carrots and celery until soft.
    In a deep frying pan, heat the oil and fry carrots and celery until soft.
  6. Add leek and saute for another 1 minute. Remove from heat.
    Add leek and saute for another 1 minute. Remove from heat.
  7. When the meat becomes soft enough, put it in the soup, the potatoes, bring to a boil and cook for 5 minutes, add frying and pepper, season with salt, bring to a boil and cook for another 5 minutes.
    When the meat becomes soft enough, put it in the soup, the potatoes, bring to a boil and cook for 5 minutes, add frying and pepper, season with salt, bring to a boil and cook for another 5 minutes.
  8. Lower the beans in the soup.
    Lower the beans in the soup.
  9. Add Bay leaf, again bring to a boil and cook for another 5 minutes.
    Add  Bay leaf, again bring to a boil and cook for another 5 minutes.
  10. Fire off, add the chopped garlic, cover and let the soup to infuse for about 15 minutes.
    Fire off, add the chopped garlic, cover and let the soup to infuse for about 15 minutes.
  11. Serve soup with chopped herbs, green onions and sour cream!
    Serve soup with chopped herbs, green onions and sour cream!

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