Russian soup
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4
people 10
minutes of preparation 120
minutes of cooking level: easy
people 10
minutes of preparation 120
minutes of cooking level: easy
All the ingredients
- d’aucy peeled tomato 235 g
- d’aucy beetroots 265 g
- beef 450 g
- medium head of cabbage 1/3 pc
- potatos 4 pc
- carrot 1 pc
- onion 1,5 pc
- salt QS
- parsley QS
The preparation stages
- Put the beef into a pan and add cold water. Slow cook the beef (with meat or meat bones) to make a broth, and add salt. After 1h, when the meat is ready, remove it from the broth.
- Cut the cabbage in squares, and then slice it crosswise to make quarter-rounds. Add sliced potatoes and cabbage to the broth and cook during 30 min.
- Chop carrots, onions and fry them in butter during 5 min.
- Add beetroots and tomato to carrot and onions, stir everything, and leave to simmer on the low-medium heat until ready (watch so it doesn’t burn).
- As soon as vegetables are done, add them to the broth with cooked cabbage and potato, stir, add sliced meat, dill, and parsley, and cook for 5 more minutes.
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