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Vegetables and meat soup - shorbet khodra w lahmeh
Vegetables and meat soup - shorbet khodra w lahmeh

Before you jump to Vegetables and meat soup - shorbet khodra w lahmeh recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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In order to see results, it is definitely not essential to drastically alter your eating habits. Even more crucial than totally changing your diet is just simply substituting healthy eating choices whenever you can. Soon enough, you will discover that you actually prefer to ingest healthy foods after you have eaten that way for a while. Over time, your eating habits will change and your new eating habits will completely replace the way you ate before.

Obviously, it’s not at all difficult to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vegetables and meat soup - shorbet khodra w lahmeh recipe. To make vegetables and meat soup - shorbet khodra w lahmeh you need 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Vegetables and meat soup - shorbet khodra w lahmeh:
  1. Prepare 500 g round beef, cut into cubes
  2. Use 500 g green beans, washed with ends
  3. Take 500 g zucchini, cut into cubes
  4. Get 3 medium carrots, peeled and cut into cubes
  5. Get 3 potatoes, peeled and cut into cubes
  6. Prepare 2 large tomatoes, peeled and cut into cubes
  7. Provide 1 small onion, finely chopped
  8. Get 1/2 cup fresh parsley, chopped
  9. Provide 3 tablespoons tomato paste dissolved in 1 cup water
  10. Take 1 tablespoon vegetable oil
  11. Use 2 cinnamon sticks
  12. You need 1/2 teaspoon pepper
  13. Prepare 1 teaspoon salt
Instructions to make Vegetables and meat soup - shorbet khodra w lahmeh:
  1. In a pressure cooker, fry the onion with the vegetable oil until golden and soft.
  2. 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).
  3. 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.
  4. 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.
  5. Serve hot.

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