Tomato soup with beef for autumn and winter

Tomato soup with beef for autumn and winter

Tomato soup with beef for autumn and winter with couscous, peas, vegetables and spices is the best recipe for a hearty, healthy, homemade dinner. Cooking is quick and easy.

INGREDIENTS
400 g canned chopped tomatoes
1/4 cup couscous
1 cup green peas
1 medium onion
2 cloves of garlic
1.5 tsp ground coriander
1 tsp ground zira
5 sprigs of parsley
1 tbsp lemon juice
olive oil
salt, freshly ground black pepper
For broth:
700 g beef pulp
1 medium onion
1 medium carrot
1 stalk of celery
2 sprigs of parsley, dill and cilantro
salt

STEP-BY-STEP COOKING RECIPE
Step 1
Put the meat in a pan, pour 1.2 liters of cold water and bring to a boil. Remove foam, reduce heat and simmer for 1 hour under the lid.
Peel the carrots and onions and add to the broth, put the celery and herbs.
Continue cooking for another 1 hour. Add salt at the end. Put the meat on a plate and keep warm, strain the broth.
Step 2
Peel the onion and garlic and chop finely. Heat olive oil in a clean pan and fry the onions until soft, stirring occasionally.
Add garlic, coriander and zira and continue cooking for another 1 min. Put the tomatoes and pour in the broth, bring to a boil. Reduce heat and cook for 10 minutes.
Step 3
Add green peas, cook for 5 minutes. Then pour couscous, cover the pan with a lid and remove from heat, leave for 5 minutes.
Season the soup with salt, pepper and lemon juice.
Step 4
Chop the beef in portions. Pour the soup over the plates, add the meat and drizzle with olive oil.Finely chop the parsley leaves and sprinkle the soup before serving.

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Tomato soup with beef for autumn and winter

Tomato soup with beef for autumn and winter

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