Thick soup (stew) of cold cuts with vegetables

Thick soup (stew) of cold cuts with vegetables

Category: First meal

Ingredients
Brisket - pork and veal on cartilage	700 g
Boiled-smoked brisket on bone	200 g
Vegetables:
Onions, carrots, sweet peppers, fresh cabbage, zucchini, eggplant, red pumpkin, potatoes, tomatoes
Oyster mushrooms
Salt, spices, fresh herbs

Cooking method

• You can add a few cloves of garlic.
  
• I will cook in a saucepan thick bottom... You can also cook in a multicooker or other similar saucepan.
  
• 
  
• I cut the meat into large pieces, put it on the bottom of the pan.
  
• Then I cut all the vegetables into large pieces and lay them in layers on the meat.
  
• Sprinkle a little salt and spices in between the layers.
  
• 
  
• It turned out to be a full five-liter pan - look at the photo! I close the pan, put it on high heat, bring it to a boil, then reduce the heat to very low and leave it to simmer slowly for about 1.5 hours. We don't add water at all!
  
• During cooking do not mixso as not to spoil the integrity of the vegetables!
  
• 
  
• An hour and a half later I get a delicious stew !!!!
  
• All products were more than half-boiled in the pan and covered completely with their own juice !!!
  
• Gently stir the vegetables, taste them, turn off the heat, close the lid, and let the stew steep for 10-15 minutes.
  
• 
  
• You can serve it to the table! Sprinkle a little fresh onion on top!
  

Note

I saw a recipe for this lamb dish with vegetables in its own juice in a culinary program.
I wanted to repeat. I went to the supermarket for groceries, bought vegetables - there was no mutton.
And I had to improvise to my taste and to those products that were at home.
Bon appetit, everyone!