Beef broth soup with vegetables - a very tasty and fragrant dish

Kitchen appliances and utensils: pan, slotted spoon, cutting board, gas or electric stove, knife, frying pan, kitchen spatula.

Ingredients

Step cooking

1. Put the beef in a large pan and pour 4 liters of water into it. Water must completely cover the meat.
   
2. Cook the beef on low heat, periodically removing the foam.
   
3. Next, add ⅓ celery root, ½ bell pepper, onion and 2 bay leaves to the broth. Make the fire smaller, cover the pan with a lid and continue cooking the beef broth for about an hour and a half. Cooking time depends on the meat you use.
   
4. Remove the prepared meat from the broth and cool it. Remove and discard the vegetables; they have already given up their aroma and taste.
   
5. The meat should be cut into medium sized pieces.
   
6. Turn on the pan, heat it, then stew the carrots (cubes) in hot sunflower oil for 5 minutes.
   
7. Then add tomatoes (also diced) or tomato paste to the carrots. Stir and continue to simmer for 4 minutes. Turn off the fire.
   
8. Next, you need to cook the vegetables: cut into cubes potatoes, zucchini, ⅓ celery root, ½ bell pepper and one onion. In a boiling broth, put slices of meat already chopped, add tomatoes with carrots and all vegetables with green peas. After the soup boils, make the fire smaller and continue cooking for another 20-25 minutes.
   
9. Salt the soup, add fresh parsley, dry lovage and thyme to it. Continue cooking for another couple of minutes and turn off the heat. It is necessary that the finished soup is saturated with the aromas and taste of the ingredients for 10-15 minutes.
   
10. Serve the soup with sour cream. The soup can be decorated to taste: sour cream, a slice of lemon, herbs, half a boiled egg, croutons or pieces of cheese. Enjoy your meal!
    

Video recipe

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