The soup is prepared quickly and it turns out incredibly fragrant, flavorful... simply delicious!!!
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Beef wash, cut into cubes and again rinse well with cold water several times as to wash the blood.
Heat the oil and fry the meat until Golden brown.
Pass the meat in a pot of boiling water and bring to the boil and leave to stew on low heat for 40 minutes.
Meanwhile, prepare the vegetables. Wash, peel and cut carrots and celery sticks, potato cubes, leek - polyolefine, pepper - wide strips.
In a deep frying pan, heat the oil and fry carrots and celery until soft,
Add leeks and sauté 1 minute. Remove from the heat.
When the meat becomes soft enough, put it in the soup, the potatoes, bring to a boil and cook for 5 minutes, add zazharku and bell pepper, season with salt, bring to a boil and cook for another 5 minutes.
Dipped in soup beans,
Add Bay leaf, again bring to a boil and cook another 5 minutes.
Fire off, add the chopped garlic, cover and let the soup to infuse for about 15 minutes.
Serve the soup with chopped greens, green onions and sour cream!