Composition / ingredients
Step-by-step cooking
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So, we are preparing a broth. Fill the meat with cold water. Bring the water to a boil, add a little salt and remove the foam. Well, until the meat is ready, we cook for an hour and a half – at least. If in a pressure cooker, then – half an hour from the moment of boiling. And the broth is rich, and time is saved. Add salt, preferably twenty minutes before cooking, then pepper the broth and put an onion in it. When the broth is ready, we will remove the meat and onion from it, because it is no longer needed.
Cut potatoes, carrots and celery into medium pieces. Put the last two components in the boiling broth, and cook for five minutes. Then add potatoes to it and cook further until the vegetables are generally ready, about 15 minutes.
Put pepper in the soup for 5 minutes until ready. I also like to add vermicelli or mashed potatoes to the soup. Well, I serve this soup with meat. I will definitely add finely chopped dill and parsley, and also crushed garlic, which gives the soup a pleasant taste.
Calorie content of the products possible in 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
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
