Sardinian Celery Soup

Summary

Ingredients

• 1 large onion (s)
• 2 cloves garlic)
• 1 large carrot
• 400 g beef brisket
• 2 tablespoon tomato paste
• 200 ml water to stir
• 500 g celery
• 1 liter water, hot
• 1 small chilli pepper (s)
• 3 slices toast
• 2 tablespoon butter
• 150 g parmesan, freshly rated
• 4 tablespoon olive oil

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Instructions

1. Peel and finely dice the onion and garlic. Peel the carrot and also dice it very small. Cut the meat into pieces approx. 2 x 2 cm.
2. Heat the oil in the pan and sear the meat. Add onions, garlic and carrots and fry for another 2 - 3 minutes. Mix the tomato paste with a little water (approx. 200 ml) and pour over the meat. Now put the lid on and cover it for about 25 minutes on a low heat.
3. In the meantime, clean and wash the celery and cut into pieces approx. 1 cm in size. Now add the celery to the meat and stew for another 5 minutes. Now pour in the remaining liter of water, add the chilli and spices and let it simmer for about 40 minutes.
4. In the meantime, remove the crust from the toast, cut into cubes and fry in the butter until crispy. Then distribute over the 5 plates. Pour the hot soup over it, sprinkle with parmesan and serve immediately.