Beef brisket soup

1. We prepare products, namely:

- wash the brisket, then put it on a cutting board and cut into large pieces;

- peel the onion and garlic, then cut the onion into small cubes, and finely chop the garlic with a knife;

- wash well under running water and clean the roots - carrots and parsley root, after which we also cut them into small cubes;

- my bell pepper, cut it in half, clean the seeds, cut out the stalk, then cut the pulp into cubes commensurate with carrot;

- thoroughly wash the potatoes, peel and cut them into cubes - as large as possible than the rest of the vegetables;

- if fresh tomatoes are used, then rinse them and cut them into cubes, and canned ones can simply be cut into several parts (if they are whole, and not already in pieces);

- wash the parsley and spread it on a clean, dry cloth to dry.

The products are prepared - we proceed to the actual cooking. We put a large and deep frying pan on medium heat, put butter in it and heat it up. When this happens, we put the sliced meat in parts into the pan and fry it on each side until it is browned. Already fried meat is transferred to a separate plate.

All the meat is fried - we fry the vegetables, namely, we put chopped onions, carrots, parsley root and chopped garlic in the remains of the oil. With frequent stirring, fry everything until light golden. Add dried thyme, hot ground pepper and paprika to the vegetables. Stir, cook for a couple of minutes, and then pour the contents of the pan with wine. Cook everything together for 5-7 minutes, and then put everything in a saucepan with a thick bottom.

Pour in the meat broth and put the tomato paste, do not forget to put the fried meat in the pan. Mix everything well, reduce the heat to a minimum, cover the pan with a lid and cook everything together for 1 hour.

When this time has passed, add Bulgarian pepper, tomatoes and potatoes to the pan, then close the lid again and cook the soup for half an hour (until the potatoes become soft). At the end, we taste the soup, add salt, ground black pepper, granulated sugar if necessary.

We put the finished soup on serving plates and serve it hot on the table, sprinkled with chopped herbs for beauty and flavor.

Bon appetit!