Classic Potato Soup with Beef

Place the beef brisket on the bone in a saucepan, add 2 liters of cold water and cook over low heat, periodically skimming the foam from the broth, for at least 1.5 hours. When the beef brisket is ready, remove it from the broth and place it in a separate bowl.

Cut the roots into strips, onions into feathers or half rings. Heat vegetable oil in a frying pan over medium heat and first fry the roots for 2 minutes. Then add the onion and cook for another 3-4 minutes until the onion becomes translucent.

Cut the potatoes into small cubes. Along with the roots, bay leaves and onions, add it to the beef broth, add salt and freshly ground black pepper. Cook over medium heat for about 10 minutes.

Remove the beef from the bone, cut into strips and fry in a frying pan with a small amount of vegetable oil over high heat, about 2 minutes. Add the browned beef to the soup pot and cook for another 2-3 minutes.

Remove the bay leaf from the pan, bring the soup to a boil and immediately turn off the heat. Cover the soup with a lid and let it sit on the stove for another 10-15 minutes.

Serve the soup hot, adding finely chopped dill and parsley to the plates. If desired, you can also add garlic or green onions directly to the plates.