Description
Hello cooks! Today is my debut on the website, I want to offer to your attention a delicious and fragrant soup. I'm not a fan of soups, though cooking them with pleasure, but this soup won me over. I hope you will like!
Ingredients
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Beef
700 g
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Chickpeas
1 cup
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Celery root
150 g
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Potatoes
7 piece
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Carrots
2 piece
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Butter
50 g
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Parsley
1 coup
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Turmeric
0.5 tsp
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Chili
0.5 tsp
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Salt
1 Tbsp
Cooking
Chickpeas rinse well and soak overnight (at least 12 hours) in warm water. The broth I cook the evening to the next day to be controlled faster. Strain and cut meat cubes.
The next day the chickpeas will increase about two times. Ready broth to finish to boiling and to fill it in a nut. Cook for an hour on very low heat.
At this time, peel and cut into cubes the potatoes. An hour passed... sent the potatoes in the pan.
Then peel and cut into julienne carrots and celery root.
Fry carrot and celery in butter. Add to the soup.
Cut greens. Before you fill up the parsley and put the spices, remove the pot of soup off the fire.
Our wonderful soup is ready! Products taken per pot 4.5 l
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