Potato soup with brisket
Composition / ingredients
5
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
Step 9:
Step 10:
Step 11:
Step 12:
Step 13:
Step 14:
Step 15:
Step 16:
Step 17:
Step 18:
Fry the brisket in a frying pan with the addition of vegetable oil. Put it in a pot.
Cut the potatoes into small cubes and put them on the brisket.
Onion, tomatoes and bell pepper cut into small cubes.
Cut carrots into thin semicircles.
Cut the celery into thin strips.
In a frying pan, where the brisket was fried, fry onions, carrots, bell peppers, tomatoes and celery.
Put the roasting in a pot.
Add seasonings, salt, pepper, bay leaf.
Pour the contents of the pot with water.
Cover the pot with a lid and put it in a preheated oven to 200 degrees.
After 10-15 minutes, reduce the heat to 120 degrees and cook the soup for an hour.
When serving, add finely chopped greens to the soup.
Cut the potatoes into small cubes and put them on the brisket.
Onion, tomatoes and bell pepper cut into small cubes.
Cut carrots into thin semicircles.
Cut the celery into thin strips.
In a frying pan, where the brisket was fried, fry onions, carrots, bell peppers, tomatoes and celery.
Put the roasting in a pot.
Add seasonings, salt, pepper, bay leaf.
Pour the contents of the pot with water.
Cover the pot with a lid and put it in a preheated oven to 200 degrees.
After 10-15 minutes, reduce the heat to 120 degrees and cook the soup for an hour.
When serving, add finely chopped greens to the soup.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork Shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
