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Potato soup with beef and celery

Potato Soup with Beef and Celery

A wonderful hot soup packed with all kinds of good things. Reading the name, anyone might shrug — aren't there already plenty of potato recipes? Big deal, right? Just another soup. But don't be too quick to judge. A fragrant potato soup made with a real meat broth is exactly what you crave for lunch on a cold winter day. It warms you through and gives you energy for the whole day!

Varvara

Recipe author

Composition / ingredients

Servings:

Beef

350

Potatoes

Carrots

Onion

Celery (root)

0.25

Dill (3-4 sprigs)

Parsley (3-4 sprigs)

Bell pepper (red)

Water

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 5 g

Fats 10 % 1 g

Carbohydrates 40 % 4 g

46 kcal

GI: 100 / 0 / 0

Cooking method

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First, make the broth. Cover the beef with cold water. Bring it to a boil, add a little salt, and skim off the foam. Simmer the meat until tender — at least an hour and a half; in a pressure cooker, just half an hour once it comes up to pressure, which gives you a rich broth and saves time. It's best to salt it properly about twenty minutes before it's done, then season the broth with pepper and add a whole onion. When the broth is ready, lift out the meat and the onion (you won't need the onion anymore). Cut the potatoes, carrots, and celery into medium pieces. Add the carrots and celery to the boiling broth and cook for five minutes. Add the potatoes and continue cooking until the vegetables are tender, about 15 minutes. Add the bell pepper about 5 minutes before the end. I also like to add a little vermicelli or mashed potato. I serve this soup with the meat added back in, and I always finish it with finely chopped dill and parsley, plus a bit of crushed garlic, which gives it a lovely flavor.