Dense potato soup with beef and green beans

Beef is quickly fried with onions, then is cooked in beef broth with vegetables (potatoes, green beans). In the end, tomatoes are added - you can take fresh or canned. Fresh tomatoes need to be peeled off (by boiling water) and seeds removed.

600 g of beef from the shoulder part (scapula)
2 onions
2 tablespoons Vegetable oil
500 ml of broth
500 g of potatoes
750 g of green beans
2-3 sprigs of chaiber or thyme
250 grams of tomatoes (fresh or canned)
Greens (parsley, dill, basil)

Cut the meat into cubes. Peel and finely chop 2 onions. Heat 2 tablespoons of oil in a large saucepan. Pass the finely chopped onion for about 5 minutes. Put the meat and brown until brown. Salt and pepper. Pour 0.5 l of broth and bring to a boil. Brew under a lid on a low heat for about 40 minutes.

In the meantime, peel 500 g of non-digestible potatoes and cut it into small cubes. Peel 750 g of green beans, wash it and cut each pod into three parts. Add potatoes, beans and 2-3 branches of chaiber to meat. Salt and pepper. Cook for another 25 minutes.

5 minutes before the end of cooking, add to the soup 250 grams of sliced ​​tomatoes without skin and seeds, and cook for another 5 minutes. Salt and pepper, sprinkle finely chopped parsley, dill or basil leaves.