Description
I love soups... And anything with myself I can not. Easy to do without a second in the afternoon, but if for some reason I'm a day or two not eating soup can on the third position and weep))) I Love the variety of soups, meat and fish, vegetables and fruit, soups... and not only like milk soups, can't stand them! Therefore, you offer a recipe is not dairy, but very cold soup!!! Especially that my husband just loves meat soups... and that meat was the set-Oh-Oh-Oh-Ho!!! Now, for him and tried. Join now!!! It's delicious!
Ingredients
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Beef
700 g
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Carrots
150 g
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The Apium graveolens Dulce
120 g
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Cauliflower
300 g
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Green peas
200 g
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Potatoes
400 g
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Salt
-
Bay leaf
4 piece
Cooking
Meat separated from the bones (in pure form should be about 500 g of pulp). Of seeds pour 3 liters of water and boil the broth, carefully removing the foam. The flesh cut into cubes.
The pulp is spread on a hot pan and fry until light Browning. Season with salt and pepper.
Put the meat in a pot, pour the broth, add 1-2 whole peeled onions and put to cook at a low boil for 30-40 minutes. When the broth is ready, remove the onion. I do that for my mom - she does not eat onions in any form. You can just finely chop the onion and fry it with the carrots and celery.
Meanwhile prepare the vegetables (by the way, the number of vegetables mentioned in the already brushed form): clean and cut into strips carrot and celery; divide cauliflower into small florets; peel the potatoes and cut into cubes. Carrots and celery fry.
In boiling broth put potatoes, when it boils, add the cabbage.
When the soup boils again, put the browned vegetables.
Another 5 minutes later add peas. Bring to boil, season with salt and pepper, reduce the heat and cook on low heat until the vegetables are tender. 5 minutes add Bay leaf. When the soup is ready, turn off the heat and let the soup to stand, covered for 5-10 minutes. Then remove Bay leaf.
Serve the soup with finely chopped greens of dill and parsley and sliced green onions. Bon appetit!!!
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