Beef Vegetable Soup

Those who have reservations about the soups in general and in particular for the winter, hot consommé, and hearty, I would like to suggest this one. Do make and enjoy it without reservations. It's so tasty, without exaggeration, surely you will love it, and your loved ones or who, anyway, you are responsible to care for their diet …
We choose meat from good quality beef and then many different vegetables, each of which will contribute with its taste and composition to the entire dish. An important aspect in the whole process -though little time consuming- is to sauté all individual ingredients before boil. It gives a taste you will not forget.
Yours!

work: 40′

time: 1h:30′

medium:

Ingredients (6 servings) 1.2kg (2.6lbs) beef, cut in pieces 50g (1.8oz) olive oil 40g (1.4oz) butter 2 potatoes, cut into cubes 2 carrots, large sliced 2 leeks, sliced 1 bunch celery, chopped 5-6 dry onions, small 1 ripe tomato, peeled & cut into 4 2 tbsp tarhana salt, pepper, paprika sweet or hot toasted bread cubes, croutons for serving	In large nonstick skillet over high heat add half the oil and half the butter and sauté the pieces of beef.	Let them brown in a casserole very well on all sides. You turn them by means of a gripper, not fork. Once golden brown, add the meat in a pressure cooker. Mix in water or vegetable broth until it covers it. Cook it very well for 30′.
At the same time in the same pan add the remaining oil and butter and sauté the vegetables slightly.	Mix gently until reduced in volume and have fully sauté.	Open the pressure cooker and add the fried vegetables. Close the lid and let them boil for 20 minutes more or until cooked. Towards the end uncover the pot and add the tarhana and spices. Boil for a little longer and serve the soup hot. Garnish with croutons.

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Author Zambia G. Sifaki