1 kg beef brisket
Pumpkin Squash 120 g
Potatoes 1 piece
Corn cobs ½ pieces
The stalk of celery with leaves 1 piece
Sweet Potato 120g
3 stalks parsley
Carrot 1 piece
Bay leaves 6 pieces
White Onions 1 head
Onion 1 clove
Olive oil 1 tablespoon
Black pepper peas 10 g
Ground paprika to taste
Ground black pepper to taste
Salt to taste


1. Half of carrots cut lengthwise. Cut the onions in half the onion. Fry them in a pan without oil – a minute on a flat, wide side, then flip and hold another ten seconds.
2. Meat from clear films, to put in a large pot, add water (the amount is not important, but the brisket should at least be covered by it) and put on fire. When the water boils, drain it, pour new – about 3 liters, – salt, add the roasted carrots and onions, a branch of parsley, bay leaf, peppercorns and cook, removing the foam, for two hours. The lid does not cover that soup is not darkened. The finished meat is cut and broth.
3. The remaining carrots coarsely chop, corn – circles 3 cm thick and peeled sweet potatoes, potatoes and pumpkin – discs of 1.5 cm and split them in half. Pumpkin eliminate the core to shift the vegetables into the pot, add water, after boiling and simmered – five minutes, adding salt and lemon juice to preserve the color
4. White onions cut into large cubes, celery divided into four parts. Heat the oil in a skillet and fry the onion, then add the pieces of meat and pour the broth. Send to the same corn and celery, and a minute later – carrots, pumpkin, sweet potato, potato and chopped celery leaves and a couple of sprigs of parsley
5. Cook the soup you need another ten minutes until all the vegetables are softened, then sprinkle with pepper – black and paprika. The plates put vegetables and sliced ​​meat, pour a thick broth. Garnish with fresh parsley leaves remaining – and immediately bring to the table

Puchero. Recipe: http://wonderdump.com/puchero/

Posted in Main dishes
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