Beef Soup with Mung Beans
A hearty and rich dish. The choice of vegetables is at your discretion. Lentils or peas can be used as an alternative to mung beans (refer to the cooking instructions on the package). The quantity of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 4 / 5
Ingredients
Recipe scale: 1x
- beef 700 g
- mung bean 250 g
- potato 500 g
- tomatoes 250 g
- celery stalks 2
- onion 150 g
- carrot 150 g
- cumin 1 tsp
- thyme sprig 5
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 17
Cover the meat with water. Bring to a boil. Cook for 1 hour.
Step 2 of 17
Rinse the mung beans under cold water.
Step 3 of 17
Cut the potatoes into sticks or cubes.
Step 4 of 17
Add the mung beans to the broth. Cook for 20 minutes.
Step 5 of 17
Add the chopped potatoes. Cook for 10 minutes. Add salt and pepper.
Step 6 of 17
Grate the carrot using a medium-sized grater.
Step 7 of 17
Finely chop the onion.
Step 8 of 17
Cut the celery into cubes.
Step 9 of 17
Finely chop the tomatoes.
Step 10 of 17
Sauté the onion in vegetable oil.
Step 11 of 17
Add the carrot to the onion. Sauté slightly.
Step 12 of 17
Add the celery. Fry for 2–3 minutes.
Step 13 of 17
Add the tomatoes. Fry for 1–2 minutes.
Step 14 of 17
Add the cumin.
Step 15 of 17
Stir the mixture.
Step 16 of 17
Add the vegetables to the broth. Cook for 5–7 minutes. Add more salt if necessary.
Step 17 of 17
Add the thyme. Cook for 1–2 minutes.