Potato Soup with Celery and Couscous

Recipe from Kate Logan
Potato Soup with Celery and Couscous
Cooking time: 2 h.
Servings 4
When it gets a little colder and cloudy outside the window, you immediately want to taste a fragrant, hearty soup. This is exactly what it turns out to be - a hearty soup on a beef brisket broth and an abundance of potatoes, fragrant celery, garlic, and paprika.


  • Beef meat
    1,4 lbs.
  • Potato
    16 pcs.
  • Uncooked couscous
    4 tbsp.
  • Bell pepper
    4 pcs.
  • Bulb onion
    4 pcs.
  • Celery
    4 bunch
  • Garlic
    8 cloves
  • Paprika
    4 tbsp.
  • Parsley
    to taste
  • Bay leaf
    8 leaves
  • Salt
    to taste
  • roots
    to taste

Nutrition facts per serving

  • 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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