Tomato soup with beans beef potatoes
Composition / ingredients
10
Servings:
Cooking method
Cut beef into medium pieces.
Add meat, beans and one whole carrot to a saucepan or bowl of a slow cooker, pour water, salt. Cook on low heat or on the "Quenching" mode for 2 hours.
At this time, prepare the dressing in a frying pan.
Cut onion into cubes, grate carrots on a coarse grater and fry in vegetable oil until golden brown.
Pour tomato juice over the vegetables and simmer on low heat for 10-15 minutes.
Cut potatoes into cubes and add to the pan.
Add the prepared dressing, add salt and pepper to taste, add bay leaf and cook for another hour.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 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
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Tomato juice - 21 kcal/100g
- Canned beans - 99 kcal/100g
