°300 g beef
°3 medium tomatoes (350 g)
°1 carrot and 1/2 (175 g)
°3 large potatoes (350g)
°1/3 leek (100 g)
°1/2 turnip (100g)
°1 medium-sized onion (100 g)
°1 to 2 stalk celery (75 g)
°2 L water
Wash and cut your meat into huge pieces (4 cm).
Begin by braising your meat to soften it: put a huge pot of water (1/2 L) on the intensity (medium). Add your meat to it. Stew, once, for 60 minutes. Then, at that point, when all or the vast majority of the water has dissipated, add 1/2 L and stew a second time for 60 minutes.
While the meat cooks, wash and strip every one of your vegetables. Then cut them into medium estimated pieces.
At the point when the meat is practically delicate, add your tomatoes, potatoes and carrots first. Then, at that point, cover with 1/2 L of water.
Prepare for about 45 minutes.
Then, at that point, add the turnips and cook for 10 minutes.
At this stage, the water has dissipated a ton. Then, at that point, add 1/2 L of water. Then, at that point, add the celery, onion and leek and remember to salt your soup. Prepare for 20 minutes and it’s prepared!