Beef brisket soup
Description
Hearty and aromatic soup. Cooking time will depend on the beef brisket, as everything else cooks quite quickly. Instead of green beans, you can use boiled or canned beans, or omit them altogether. Paprika and basil work perfectly as spices and seasonings. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making beef brisket soup. Peel the potatoes, onions, and carrots, and wash the vegetables.
- 2
Step 2
Wash the beef brisket, place it in a pot, pour cold water over it, and set on medium heat. Bring to a boil, remove the foam, and reduce the heat. Season with salt and cook for 1-1.5 hours, until the meat is tender. After that, remove the meat, slice it into pieces, strain the broth, and return the beef to the broth.
- 3
Step 3
Place the pot with broth over medium heat and bring to a boil. Cut the potatoes into thin strips and add them to the broth. Cook the potatoes for 10 minutes.
- 4
Step 4
While the potatoes are boiling, prepare the sautéed vegetables. Chop the onion and grate the carrot on a medium or coarse grater. Pour vegetable oil into a frying pan, add the vegetables and sauté over medium heat for 6–7 minutes, stirring.
- 5
Step 5
Separate the Chinese cabbage into leaves, cut into strips, and place in a pot.
- 6
Step 6
Pour boiling water over the frozen green beans. Add the sautéed mixture and green beans to the soup.
- 7
Step 7
Remove the stems from the tomatoes and cut them into pieces. Add the tomatoes to the pot and bring to a boil.
- 8
Step 8
Season the soup with salt to taste, add pepper, add bay leaf, and cook for 7–10 minutes, until the vegetables are tender. Finely chop the herbs, add them to the soup, bring to a boil, then remove from heat.
- 9
Step 9
Pour into plates and serve.