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arabian cook : Vegetable Soup

This soup has a variety of
vegetables, added to either
meat or chicken. It can be
served as an appetizer or a
light meal.
½ kg (16 oz)chicken or cubed stew
lamb meat
1 kg (32 oz) red ripe tomatoes, peeled
and finely chopped
1 cup frozen green peas
1 cup cubed carrots
1 cup cubed potatoes
1 cup cubed zucchini
½ cup finely chopped fresh parsley
1 medium sized onion, peeled
½ cup roughly chopped string beans
½ tbls salt (as desired)
¼ tspn ground black pepper
2 tbls butter
¼ cup rice
2 ½ litres (10 cups) water
Fry meat in butter until brown.
Add meat with onion, spices and
salt to a pot filled with water.
Cover and simmer for 2 hours or
till tender.
Add vegetables and rice to meat.
Cover and cook on medium heat
for 30 minutes.
Add parsley. Remove from heat.
Serve with main dishes with
toasted bread.
Note: If you choose chicken,
cook it for 40 minutes then
remove bones.


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