Sardinian celery soup

Ingredients for 5 servings:

• 1 large onion(s)
• 2 garlic cloves
• 1 large carrot(s)
• 400 g beef brisket
• 2 tbsp tomato paste
• 200 ml water for mixing
• 500 g celery
• 1 liter of water, hot
• 1 small chili pepper(s)
• 3 slices of toast
• 2 tbsp butter
• 150 g Parmesan, freshly grated
• 4 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

very tasty on cold days

Peel and finely dice the onion and garlic. Peel and finely dice the carrot. Cut the meat into pieces approximately 2 x 2 cm in size. Heat the oil in a pan and sear the meat. Add the onions, garlic, and carrots and fry for another 2-3 minutes. Mix the tomato paste with a little water (approx. 200 ml) and pour into the meat. Now put the lid on, cover, and simmer over low heat for about 25 minutes. Meanwhile, trim and wash the celery and cut it into approximately 1 cm pieces. Add the celery to the meat and simmer for another 5 minutes. Now pour in the remaining liter of water, add the chili and spices, and simmer gently for about 40 minutes. In the meantime, remove the crust from the toast, cut it into cubes, and fry in the butter until crispy. Then divide the soup among the 5 plates. Pour the hot soup over the top, sprinkle with Parmesan cheese, and serve immediately.