Beef soup with vegetables

Corned beef is good because it can be used not only for sandwiches. Such meat will serve as an ingredient for salads, it can be served with a side dish, added to the first hot dishes. In this recipe, corned beef is just used to make soup. It's just that vegetable soup doesn't turn out to be so satisfying. And with salted beef, just what you need!

1. Peel the onion from the husk, cut it into cubes.

2. Peel the carrots, wash them under running water. Cut the carrots into cubes.

3. Peel the celery, cut into cubes coarsely.

4. Peel the potatoes, wash them thoroughly. Cut into cubes, as usual for soup.

5. We release the young cabbage from the upper leaves, and then cut the right amount.

6. Heat the olive oil and butter in a saucepan in which we will cook the soup.

7. Put the onion and celery in the heated oil. Cook until translucent, about 5-7 minutes.

8. Peel the garlic, pass it through the press. We send it to the pan together with cumin. Salt and pepper to taste.

9. Cook for about a minute, until the aroma appears. Then pour the broth and add the bay leaves.

10. Bring to a boil. Reduce the fire to a minimum. Add potatoes and carrots to the broth. Cut the corned beef into strips, put it in the soup together with cabbage.

11. Cook the soup until fully cooked, about 40-50 minutes. We extract the bay leaf, it is better not to leave it in the finished soup.

12. Dill and parsley are washed, crushed with a knife. We put it in the soup.

We arrange the soup in portions and serve it on the table.

Bon appetit!