Thick Vegetable Soup Recipe
The soup is prepared quickly enough and turns out to be incredibly fragrant, with a rich taste.
Servings Prep Time
3 10minutes
Cook Time
40minutes
Servings Prep Time
3 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Wash the beef, cut into cubes and rinse well with cold water several times to wash off the blood.
  2. Heat the oil and fry the meat until golden brown.
  3. Put the meat in a saucepan with boiling water, bring to a boil and leave to cook on low heat for 40 minutes.
  4. Meanwhile, prepare the vegetables. Wash carrots and celery, peel and cut into strips, potatoes into cubes, leeks into strips, peppers into wide strips.
  5. In a deep frying pan, heat the oil and fry the carrots and celery until soft.
  6. Add the leeks and fry for another 1 minute. Remove from the heat.
  7. 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.
  8. Dip the beans into the soup.
  9. Add the bay leaf, bring to a boil again and cook for another 5 minutes.
  10. Turn off the heat, add the chopped garlic, cover and let the soup brew for about 15 minutes.
  11. Serve the soup with chopped herbs, green onions and sour cream!
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