French soup "Pot au feu" Moulinex 7011

French soup "Pot au feu" Moulinex 7011

Category: First meal

Kitchen: french

Ingredients
Beef	1 kg
Potatoes	4-5 pcs
Carrot	3-4 pcs
White cabbage	1/4 swing
Parsnip root	taste
Turnip	2-3 pcs
Leek	1-2 stems
Onion	1 PC
Water
Salt	taste
Pepper	taste
Spice	taste

Cooking method

• When I first cooked this French soup, my husband told me a French saying about a man who cooked soup from a stone)) So our porridge from an ax is not alone)
• So, the recipe is very simple, it turns out delicious, although perhaps a little strange, since the vegetables do not need to be cut.
• 1. Prepare the broth:
• Wash a piece of beef, put it in a pressure cooker pan, fill it with water. Cook on the "Quick Cooking" program for 1 hour. (I first put 30 minutes, but the beef did not have time to cook)
• 2. At the end of the program, if necessary, filter the broth.
• 3. Return the strained broth with meat to the pan and put all the vegetables in it WHOLE! You don't need to cut anything!
• Salt, pepper, add spices. I put in a sprig of thyme and a bay leaf.
• 
• 4. Cooking on the Fast Cooking program for 20 minutes.
• 5. Put the prepared vegetables with meat on a large dish and serve.
• 6. Pour the broth in portions.
• 7. Then, either each person imposes (cuts off) the required amount of vegetables with meat for himself, or you do it.
• 
• Bon Appetit!

Time for preparing:

1 hour 20 minutes

Cooking program:

Fast cooking

Note

You can put any vegetables you like in the soup. Conversely, do not put those that you do not like)
Our parents, for example, do not put potatoes and cabbage, but they boil pasta separately and then add them to the broth.

this is how the cuisines of different nations have something in common === my husband is a Tatar and my mother-in-law cooks delicious cabbage = a head of cabbage in 4 parts and just boil it in salted water and then serve with butter = and here is the simplest boiled cabbage almost entirely, and the smell and taste = differ from cut for the better

Yeah))
I also liked the taste of the cabbage.
Irina, it's interesting how) serve cabbage with butter, but you don't? I really wanted to try.

[original]

but I remembered = so to speak original method of cooking Tatar: girl_haha: cabbage - generally boil on the leaves, quickly so - throw a few into salted boiling water, boil for no more than a minute and on a plate - the taste and zaaaaaah, which is surprising, I do this - the family is not big.

Thank you, you must try it!

I also liked the idea itself - to cook any vegetables entirely for a dish. Yes, the kitchens overlap. I remember the Korean Yukidian soup there a strong meat broth is cooked, poured into bowls, and in a circle in separate bowls there are any chopped boiled and fresh vegetables. Everyone makes their own soup to taste. I liked the combination of boiled and fresh, sweet peppers, onions, cucumbers.

And I remembered the couscous in an Arab restaurant. A large saucepan is served with broth and coarsely chopped vegetables in it. Everyone pours himself into his plate. And meat is served separately on a common dish. There and sausages mergez (Arab), and chicken, and veal, beef ..... everyone takes for himself what he wants.
Well, actually the couscous itself is in a separate plate.
And in bowls raisins, chickpeas.
It also turns out that everyone makes a soup plate for themselves)