Composition / ingredients
Cooking method
1. Wash the meat, put it in a pressure cooker and pour cold water. Add salt, pepper, bay leaf and cloves. Close the pressure cooker tightly with a lid. Cook until tender for about 40 minutes.
2. Remove the meat and cut into large pieces.
3. Strain the broth, pour it into a saucepan and put it on fire again.
4. Peel the onion. Peel the carrots and cut them into slices.
5. Put string beans, carrots and onions in a saucepan with broth. Bring to a boil and cook over low heat for 10 minutes.
6. Pour the pasta with the soup. Cook, stirring occasionally, for another 10 minutes.
7. Put the meat in the broth with vegetables, boil for another 5 minutes and remove from the heat. Remove the onion.
8. Chop the greens finely and add to the soup.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Melted beef fat - 871 kcal/100g
- Fat beef - 171 kcal/100g
- Lean beef - 158 kcal/100g
- Beef brisket - 217 kcal/100g
- Beef - okovalok - 380 kcal/100g
- Beef - lean roast - 200 kcal/100g
- Beef shoulder - 137 kcal/100g
- Beef - ribs - 233 kcal/100g
- Beef - ham - 104 kcal/100g
- Beef - tail - 184 kcal/100g
- Boiled ham - 269 kcal/100g
- Beef corned beef - 216 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pasta, premium grade, fortified - 337 kcal/100g
- Pasta, premium, dairy - 309 kcal/100g
- Pasta, premium grade, egg - 342 kcal/100g
- Pasta made from flour of the 1st grade - 333 kcal/100g
- Pasta made of flour in / with - 338 kcal/100g
- Boiled pasta - 135 kcal/100g
- Pasta - 338 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- String beans - 24 kcal/100g
