Total Time: 2 hours
Prep: 15 min
Cook: 2 hours
Yield: 4 servings
Level: Easy
Ingredients:
Prep: 15 min
Cook: 2 hours
Yield: 4 servings
Level: Easy
Ingredients:
- 1 1/2 to 2 pounds (1 kg) boneless chunk roast
- 6 cups (1 1/2 liter) cold water
- 1 medium peeled onion
- 4 peeled carrots
- 1/2 peeled celery
- 6 pepper grains
- 4 fruits of allspice
- 2 bay leaves (optional)
- 2 whole cloves (optional)
- Salt to taste
- 1 tbs chopped parsley
- 1/3 package (150 gr) hair angel pasta
Directions:
Tips:
Bay leaves and cloves give more specific and incredible aroma and flavor. You can also add one small chili pepper.
- Clean the meat. Remove membranes and large chunk of fat from meat. Tender beef with the fork.
- Peel the onion.
- Clean and peel carrots.
- Clean and peel every celery stalk.
- In a medium stockpot place all vegetables, spices and meat.
- Add 6 cups of cold water.
- Bring to boil.
- Reduce heat and simmer until the meat is tender (it will take about 2-2 1/2 h)
- Cook pasta according to the instruction (it will take only 4 minutes).
- Ladle the soup into warmed bowls.
- Cut veggies and meat into 1 inch cubes.
- Add vegetables, meat and pasta into the soup.
- To add more flavor, top the soup with chopped parsley.
- Serve immediately.
Tips:
Bay leaves and cloves give more specific and incredible aroma and flavor. You can also add one small chili pepper.