Vegetable Soup with Brisket Recipe
This is a thick vegetable soup with smoked brisket. Its peculiarity and the main highlight is the wide variety of vegetables used in the preparation of this soup and giving the soup richness.
Servings Prep Time
4 10minutes
Cook Time
40minutes
Servings Prep Time
4 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. I prepare all the necessary products. All vegetables are thoroughly washed in water.
  2. To make soup, I take a saucepan with a thick bottom. I cut the breast into long strips. I put it in the pot. Put the pan on the stove over medium heat (maybe even slightly less than average). Fry the brisket for about 5 minutes. During this time, the pieces will acquire a golden color.
  3. Cut the eggplant into half rings. Cut the zucchini into slices.
  4. Put them in a frying pan, turn down the heat and fry the vegetables a little (2-3 minutes). Often it is not necessary to interfere. I cut the carrots into slices, chop the onions coarsely. There was crushed garlic.
  5. Cut tomatoes into 1/1 cm thick slices . Cut the pepper into the same pieces.
  6. I add all the chopped vegetables to the pan. Including frozen green peas. I pour soy sauce, throw Provencal herbs, ground black pepper. Fry in a frying pan for 3-5 minutes. During this time, some vegetables will give juice.
  7. Then fill the vegetables with water. The water level should be such that the vegetables are not covered with it by 1-1. 5 cm. I bring it to a boil and keep it on fire for 10-12 minutes. Add salt to taste. (I added 1/4 tsp salt). Check the readiness by the softness of the carrots. As soon as it becomes soft, turn it off.
  8. Thick vegetable soup is ready. Served to the table.
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