Beef soup with vegetables
Ingredients
- 700 grams beef - shank (cut in cubes)
- 1/ 1⁄2 liter of water (cold)
- 2 potatoes (medium sized, cut in cubes)
- 2 onions (white, cut in cubes)
- 2 carrots (cut in slices)
- 1 leek (cut in small pieces)
- 2 spring onions (fresh, cut in small pieces)
- 100 grams cabbage (white, one chunk piece)
- 3 celery sticks (and a few leaves, finely chopped)
- celeriac (a small piece, cut in small pieces)
- parsley stems (preferably)
- 70 grams Carolina rice
- salt (preferably)
- pepper (preferably)
- chili flakes (preferably)
- 100 grams olive oil (plus a bit more)
- 2 lemons (their juice)
Instructions
- Season the meat with salt and pepper, put it in a big pot with cold water, cover lid and turn on the kitchen’s stove at maximum heat. Let it boil and once that happens, lower the heat and braise until it has softened, for roughly 1 hour, depending on the meat and its cut.
- At regular intervals you will notice that there are foams on the meat, you should skim them off using a ladle.
- Once the meat has boiled, add all the vegetables, stir, raise the heat to boil them, then keep cooking at medium heat, for roughly 20 minutes or until the vegetables have softened well.
- Once they are ready, add the rice, olive oil, raise the heat at medium to high and cook for 10 minutes, until the rice has expanded.
- Season with salt and pepper and add chili flakes.
- Finally, add a few parsley stems, the celery leaves and the lemon juice.
- Serve at a shallow bowl with salt and pepper and 2 drops of vinegar, for intensity.
soup, beef, vegetables