Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegetables and meat soup - shorbet khodra w lahmeh. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
A winter classic that is an all-in-one meal: small meat cubes, zucchini slices, green beans, potato cubes and carrots are simmered in a tasty broth. A filling soup with chickpeas, white beans and lentils. It is perfect to have on a cold winter day!
Vegetables and meat soup - shorbet khodra w lahmeh is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Vegetables and meat soup - shorbet khodra w lahmeh is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have vegetables and meat soup - shorbet khodra w lahmeh using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegetables and meat soup - shorbet khodra w lahmeh:
- Prepare 500 g round beef, cut into cubes
- Get 500 g green beans, washed with ends
- Get 500 g zucchini, cut into cubes
- Prepare 3 medium carrots, peeled and cut into cubes
- Take 3 potatoes, peeled and cut into cubes
- Take 2 large tomatoes, peeled and cut into cubes
- Take 1 small onion, finely chopped
- Prepare 1/2 cup fresh parsley, chopped
- Take 3 tablespoons tomato paste dissolved in 1 cup water
- Take 1 tablespoon vegetable oil
- Make ready 2 cinnamon sticks
- Make ready 1/2 teaspoon pepper
- Prepare 1 teaspoon salt
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Steps to make Vegetables and meat soup - shorbet khodra w lahmeh:
- In a pressure cooker, fry the onion with the vegetable oil until golden and soft.
- Add the meat cubes, cinnamon sticks, salt, pepper and cover with 2 liters of water. Close the pressure cooker. Cook for 35 min at highest pressure (achieved when steam starts escaping). Remove from heat and let pressure drop before opening the cooker cover (achieved when all steam escapes).
- Add the green beans, zucchini, carrots, potatoes, and tomatoes. Close pressure cooker. Cook for 10 more minutes at high heat. Remove from heat and let pressure drop before opening cooker cover again.
- Finally, add the dissolved tomato paste and the fresh parsley. Adjust salt and pepper to taste and let it simmer for an additional 5 min on low heat.
- Serve hot.
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