Calories
234 kcal
Protein
17 g
Fat
9 g
Carbohydrates
19 g
Pour 2/3 of the cold water into the pot, put it on the stove, and bring it to a boil. Add the beef meat, salt a little (2-3 pinches), and boil the beef for 1 hour, after that, remove the meat and strain the broth.
Wash and peel the potatoes, cut them into large cubes, immerse them in the broth, and cook. Peel and chop the onion and pepper, then put them in the pot.
Wash and chop the celery, and also add it to the soup.
Peel the garlic and finely chop it. Add couscous and all the ingredients to the soup. Bring to a boil.
When the potatoes are done, add paprika, chopped parsley, ground garlic, and bay leaves. Add salt to taste. Let it boil, then remove it from the heat. Wait for about 5 minutes and remove the bay leaves.
Let the soup slightly cool and pour it into bowls.
To make the broth rich and flavorful, use homemade meat whenever possible.
When choosing couscous, you should pay attention to its composition. It is important that it does not contain any food additives. Couscous is even, round, regular grits of a light shade of color. The grits should be free of foreign particles, moisture, and signs of mold.
Choose meat from a young animal. Young beef is characterized by a smooth and elastic surface with a shine. To check beef for firmness, press your finger on a piece of meat: if the meat is fresh, the dimple will quickly level out and the color will not change.
Bon Appetit!
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