Simple Way to Make Speedy Soup a pié a bèf (en créole Guadeloupéen)-Soupe de pied de bœuf

Hey everyone, it is John, welcome to my recipe site. Today, we're going to make a distinctive dish, Easiest Way to Make Speedy Soup a pié a bèf (en créole Guadeloupéen)-Soupe de pied de bœuf. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Soup a pié a bèf (en créole Guadeloupéen)-Soupe de pied de bœuf, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Soup a pié a bèf (en créole Guadeloupéen)-Soupe de pied de bœuf delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Soup a pié a bèf (en créole Guadeloupéen)-Soupe de pied de bœuf is 4 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can have Soup a pié a bèf (en créole Guadeloupéen)-Soupe de pied de bœuf using 15 ingredients and 7 steps. Here is how you cook it.

D'origine Guadeloupéenne, c'est une recette que ma grand-mère, mon père et moi adorions manger le dimanche. Éplucher et couper en dé ses légumes, une vraie passion quand on se laisse séduire. J'espère, que comme moi, elle vous plaira. Bonne dégustation 😊👍🏽

Ingredients and spices that need to be Make ready to make Soup a pié a bèf (en créole Guadeloupéen)-Soupe de pied de bœuf:

1. Viandes
2. 4 pieds de bœufs
3. 1 kg tripes de cochons (à rajouter si besoin)
4. 500 g bœuf salé
5. Bouquet à soupe
6. Carotte
7. Navet
8. Célerie
9. Choux
10. Poireau
11. Sel
12. Poivre
13. Petit plus
14. Cube d'or
15. Piment entier fort

Instructions to make to make Soup a pié a bèf (en créole Guadeloupéen)-Soupe de pied de bœuf

1. Mettre 4 pieds de boeuf, les tripes et la viande salée à bouillir dans 2L l'eau. Rajouter votre sel et votre poivre.
2. Lorsque la viande aura relâcher toute sa graisse et sera bien cuite, lâcher les légumes coupé du bouquet à soupe en dès dans le bouillon : carotte, navet, célerie, choux, poireau
3. Rajouter un sachet de vermicelles pour épaissir la soupe.
4. 5 a 10 mn avant la fin de la cuisson, rajouter le cube d'or de la marque MAGGIE. Le laisser fondre et le remuer régulièrement.
5. Chercher à ce que les légumes fondent sous la dent. Ajuster votre sel. Rajouter de l'eau si la soupe est trop épaisse. POUR CELA, VÉRIFIER VOTRE SOUPE EN LA REMUANT ET EN LA GOÛTANT RÉGULIÈREMENT.
6. Si vous aimez la cuisine épicée, rajoutez ensuite un piment en entier sans l'écraser pour donner un petit goût pimenté à la soupe.
7. Servir chaud avec un morceau de pain si le besoin se fait ressentir. C'est super bon.

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