Zuppa russa
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4
persone 10
minuti di preparazione 120
minuti di cottura livello: facile
persone 10
minuti di preparazione 120
minuti di cottura livello: facile
Tutti gli ingredienti
- Pomodori pelati d’aucy 235 g
- Barbabietole d’aucy 265 g
- Manzo 450 g
- Cavolo di media grandezza 1/3
- Patate 4
- Carota 1
- Cipolla 1,5
- Sale q.b.
- Prezzemolo q.b.
Le fasi di preparazione
- Mettete la carne in una casseruola e copritela con acqua fredda. Lasciate sobbollire a fuoco basso (con o senza le ossa) per fare un brodo, quindi salate. Dopo circa 1 ora, una volta cotta la carne, toglietela dal brodo.
- Tagliate il cavolo cappuccio in quarti. Aggiungete le fette di patate e il cavolo cappuccio al brodo e cuocete per 30 minuti.
- Affettate le carote e le cipolle poi fatele rosolare nel burro per circa 5 min.
- Aggiungete le barbabietole e il pomodoro e fate cuocere a fuoco basso (attenzione che la preparazione non bruci).
- Una volta che le verdure sono cotte, aggiungetele al brodo di cavolo e patate. Mescolate. Aggiungete la carne affettata, l’aneto e il prezzemolo, quindi cuocete per altri 5 minuti.
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