Russian soup

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minutes of preparation
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

  1. 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.
  2. 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.
  3. Chop carrots, onions and fry them in butter during 5 min.
  4. 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).
  5. 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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