Ingredients
400 g of beef
2-3 (150 g) carrots
1-2 heads (100 g) onion
Chapter 1 (50 g) celery
1/4 small cabbage fresh cabbage
4 tbsp (80 g) of canned peas
1/2 cup (100 g) of canned beans
1/2 head (100 g) cauliflower
1 cup (200 ml) of red wine
3-4 (200 g) of tomatoes or 1 cup (200 ml) tomato juice
4 tbsp (40 ml) vegetable oil
salt
Method
Cut the meat into small pieces, pour 7-8 cups cold water, add salt after the boil, and boil for about two hours. In fat stew onion, finely chopped, carrots, cut into rings, celery, cubed, and cabbage, cut into thin strips. Add to the soup with cauliflower torn twigs, and cook until soft. Then add peas, green beans and tomato juice. Soup boil for another 10 minutes. Serve warm.
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Difficulty
Average
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