Vegetable and veal brisket soup
Overview
This is a very classic Western vegetable beef brisket soup. The dishes are red in color, rich in soup, and a variety of vegetables are stewed with beef brisket. They have various tastes and rich nutrition, and are suitable for all ages.
Tags
- hot dishes
- soups
- appetizers
- home cooking
- soup
- maternity
- dinner with friends
- autumn recipes
- dinner
- anemia
- nourishing blood
- warm up the body from the cold
- gain weight and gain muscle
- beef brisket
- broccoli
- cinnamon
- oil
- onions
- potatoes
- star anise
- sugar
- tomato
- carrot
- fragrant leaves
- ginger
- ketchup
- pepper
- salt
Ingredients
Steps
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Prepare the veal brisket
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Prepare mixed vegetables and tomato sauce,
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Put the veal brisket in the pot under cold water,
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Boil for 5 minutes, remove and rinse with warm water.
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Take a pressure cooker, add beef brisket, add appropriate amount of water,
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Add ginger, green onions, star anise, cinnamon, bay leaves and other seasonings, bring to a boil over high heat and simmer over low heat for 60 minutes.
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Wash and cut potatoes, onions, carrots into cubes, broccoli petals,
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Wash the tomatoes, blanch them in boiling water, peel them and cut them into pieces,
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Heat oil in a pan, add potatoes and carrots and stir-fry until the surface becomes wilted, then take it out,
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Heat oil in a pan, add tomatoes and stir-fry until wilted, turn off heat.
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Take a soup pot, add potatoes, carrots, tomatoes, onions,
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Pour the beef brisket from the pressure cooker into the soup pot together with the soup,
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Add pepper, bring to a boil over high heat, and simmer over low heat for 30 minutes,
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Add broccoli and boil for 2 minutes,
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Add about 100-150 grams of tomato paste and boil for 5 minutes,
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Add salt to taste. If there is too much soup, you can reduce the juice over high heat to make the soup richer.
