Meat soup with vegetables



°300 gm beef


°3 medium tomatoes (350 g)


°1 carrot and 1/2 (175 g)


°3 large potatoes (350 g)


° 1/3 shallots (100 g)


° 1/2 turnip (100 grams)


1 medium onion (100 g)


° 1 to 2 stalks of celery (75 g)


° 2 liters of water


° salt




Wash and cut the meat into large (4 cm) pieces.


Start by cooking the meat over low heat to soften it: put a large pot of water (1/2 liter) on the stove (medium).


Add meat to it. Simmer, once, for an hour. Then, when all or most of the water has evaporated, add 1/2 liter and let simmer a second time for an hour.


While the meat is cooking, wash and peel all the vegetables. Then cut it into medium sized pieces.


When the meat is almost tender, add the tomatoes, potatoes and carrots first. Then cover it with 1/2 liter of water.


Bake for 45 minutes.


Then add turnip and cook for 10 minutes.


At this point, the water has evaporated a lot. Then add 1/2 liter of water. Then add the celery, onion and shallots, and don’t forget to salt the soup. Bake for 20 minutes and it’s ready!




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