Delicious soup is the best way to restore strength. I suggest today to cook it with beef and cherry tomatoes. The dish turns out to be rich and at the same time quite liquid. No potatoes, pasta and other additives for density.
Ingredients
- Beef - 700 g
- Cherry tomatoes - 300 g
- Onion - 2 pieces
- Garlic - 4 cloves
- Bay leaf - 2 pieces
- Black Pepper - 4 peas
- Salt - to taste
- Water - 2 l
- Dill (for submission) – half-pack
Step-by-step cooking recipe
Wash the beef, peel off the films and cut into medium-sized pieces.
Put the meat in a saucepan, add bay leaf, black pepper, cold water and cook for 40 minutes on low heat.
Peel the onion from the husk and throw it into the pan entirely. Boil for 20 minutes, catch and discard.
Wash the tomatoes, peel off the stalks and pour them into a saucepan.
Add salt, garlic passed through the press and turn off after 4 minutes.
Serve the soup in deep plates, generously sprinkling with chopped dill.
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