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Meat soup in a pressure cooker

6 servings

The recipe yields the best results when cooking with the  Mari Easy Pressure Cooker .

  • 1 kg of boneless beef shoulder
  • water
  • 2 bay leaves
  • 10–15 allspice
  • 1 large onion
  • 1–2 carrots
  • 5 large potatoes
  • 1 large onion
  • 1 large parsnip
  • a piece of celeriac
  • 200g swedes
  • 3 tbsp of vegetable or meat stock or 1–2 broth cubes
  • (salt)
  • 1/2–1 pot of fresh parsley

Bring the meat to room temperature about half an hour before cooking.
Put the meat in the pressure cooker and add enough water on top to cover the meat. Add the bay leaves, allspice, halved onion and chopped carrots. Turn on the stove and allow to simmer on a medium heat for about an hour. Open the lid and check the meat. Continue cooking until meat is perfectly tender. Strain the broth and put it back in the pan.

Peel the carrots, potatoes, onion, parsnips, celery root and swede and cut into generous morsels. Add the vegetables to the broth and add enough water to cover them completely. Add the stock or crumble the broth cubes.
Put the lid on and cook until the vegetables are cooked enough. Remove membranes and fat from meat. Dice the meat into cubes, add to the pan and heat.

Check the flavour and add salt, if necessary. Sprinkle fresh parsley on top.

Recipe: Hellapoliisi

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