A winter bowl: meat soup with plenty of greens - voila! Food

2022-12-14T05:47:31.055Z

Spinach, swiss chard or chives - all green leaves can go into the pot of Innes's meat soup, including celery, leeks, parsley and cilantro. A delicious winter celebration in a bowl. Go to the full recipe>

Meat soup with lots of greens (Photo: Afik Gabai)

The rains that fell filled the gardens, the fields and the markets with an abundance of green and particularly fleshy leaves.

It doesn't matter if you choose beautiful spinach or chard leaves that you bought in Birkenya or you go outside to pick young and wonderful holly leaves, either way the beautiful greens of the season will enrich this wonderful meat soup.

Together with stalks of celery, leeks, zucchini and leaves of parsley and cilantro, you get a pot of soup rich in winter flavors.

It is recommended to fill a large bowl with it and serve with freshly squeezed lemon juice on top.

For those who also need a carbohydrate in the winter, it will be great with plain white rice.

Looking for more ideas for warming soup pots?

24 soup recipes we love to come back to.

Beef and greens stew (Photo: Afik Gabai)

Ingredients

- 4 tablespoons of olive oil
- 1 kg gasado (bowl) preferably with the bones, cut into cubes
- 1 leek - cut into slices
- 1 large onion - chopped
- 4 chopped celery stalks with the leaves
- 1 cinnamon stick
- ½ tablespoon of salt
- 1 teaspoon ground black pepper
- ½ tablespoon of turmeric
- 1 teaspoon ground dry cilantro
- 500 grams of fresh spinach leaves/hobiza/beetroot leaves
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 4 chopped celery stalks including the leaves
- 3 large zucchini - cut into slices or half slices half a cm thick
To submit:
- lemon
For the conversion table click here >

Preparation

How do you make meat soup with lots of greens?

1 In a wide and deep pot, heat olive oil, place the pieces of meat and sear for about 3 minutes on each side.
Preferably in two rounds in order not to lower the temp.
2 Add the onion, leek, celery, cinnamon stick and the dry spices to the pot and fry for about 2-3 minutes while stirring.
3 Pour water up to 3/4 of the height of the pot and bring to a boil.
Partially cover and cook on low heat for about an hour and a half.
4 Add all the vegetables to the pot - spinach, parsley and cilantro and the zucchini.
Add water as needed and cook for another 20 minutes.
5 It is recommended to serve alongside a fresh lemon, which is squeezed at the time of serving.