Ingredients for 4 people
- 1.250 grams of beef neck
- 250 grams of grated ripe tomatoes
- 2 chopped carrots
- 1 tablespoon dried thyme
- 250 grams of chopped potatoes
- 2 dried onions cut into thin slices
- 2 liters of water
- 6 tablespoon of olive oil
- 1 tablespoon peppercorns
- 1 garlic clove
- 2 chopped celery sprigs
- 1 bunch of parsley (we will use the stalks)
- 1 bay leaf
- salt
Implementation
- After washing the meat well to clean it, cut it into pieces.
- In a saucepan, put 3 tablespoons of olive oil and wait for it to heat up. Once warm, add the pieces of meat and sauté.
- Turn them, to get color from all sides, add water, put the fire on low heat and let the meat simmer for 1 hour.
- Peel a squash, grate it and chop it finely. In a pan, pour the remaining olive oil and once it is hot, sauté the chopped vegetables in it.
- Once soft, remove from the pan and toss 2 in the meat pot. At this point, put the potatoes, grated tomatoes and the rest of the ingredients in the pot.
- Add salt and let the soup simmer on low heat for another half hour.