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Vegetable Soup with Brisket Recipe
This is a thick vegetable soup with smoked brisket. Its peculiarity and the main highlight in a wide variety of vegetables used in cooking this soup and giving the soup richness.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. I prepare all the necessary products. All vegetables are thoroughly washed in water.
    I prepare all the necessary products.
All vegetables are thoroughly washed in water.
  2. To prepare the soup, I take the pot with a thick bottom. I cut the breast in long stripes. I put her in the pot. Put the pan on the stove on medium heat (maybe even a little less than average). Fry the brisket for about 5 minutes. During this time, the pieces will be become Golden in color.
    To prepare the soup, I take the pot with a thick bottom.
I cut the breast in long stripes. I put her in the pot. Put the pan on the stove on medium heat (maybe even a little less than average). Fry the brisket for about 5 minutes. During this time, the pieces will be become Golden in color.
  3. Eggplant cut in semi-circles. Zucchini cut into slices.
    Eggplant cut in semi-circles. Zucchini cut into slices.
  4. Toss them in a pan, add the fire, and a bit of roast vegetables (2-3 minutes). Often not need to hinder. I cut carrots into slices, cut into large onions. Was crushed garlic.
    Toss them in a pan, add the fire, and a bit of roast vegetables (2-3 minutes).
Often not need to hinder.
I cut carrots into slices, cut into large onions. Was crushed garlic.
  5. Tomatoes cut slices 1/1 see the same pieces of sliced pepper.
    Tomatoes cut slices 1/1 see the same pieces of sliced pepper.
  6. I add all sliced vegetables in the pot. Including frozen green peas. I pour soy sauce, throw Provencal herbs, ground black pepper. Fry in a pan for 3-5 minutes. During this time, some of the vegetables will produce juice.
    I add all sliced vegetables in the pot. Including frozen green peas.
I pour soy sauce, throw Provencal herbs, ground black pepper.
Fry in a pan for 3-5 minutes.
During this time, some of the vegetables will produce juice.
  7. Then pour the vegetables with water. The water level shall be such that the vegetables are not covered by it at 1-1. 5 cm. I bring to a boil and keep on fire for 10-12 minutes. Salt to taste. ( I added 1/4 tsp of salt). Readiness check on the softness of carrots. As only she has become soft, turn it off.
    Then pour the vegetables with water. The water level shall be such that the vegetables are not covered by it at 1-1. 5 cm.
I bring to a boil and keep on fire for 10-12 minutes.
Salt to taste. ( I added 1/4 tsp of salt).
Readiness check on the softness of carrots. As only she has become soft, turn it off.
  8. Thick vegetable soup is ready. Served to the table.
    Thick vegetable soup is ready. Served to the table.

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