Puchero Vegetable Soup

Cut the carrot in half lengthwise. Cut the onion in half. Sauté them in a pan without oil for 1 minute on the flat side, then flip and hold for another 10 seconds.

Clean the meat from membranes, place it in a large pot, cover it with water (the amount is not important, but the brisket should at least be covered) and put it on the fire.

When the water boils, drain it and pour in new water — about 3 liters — add salt, fried carrots and onions, a sprig of parsley, bay leaf, peppercorns and boil for 2 hours while skimming the foam. Do not cover with a lid to prevent the broth from darkening. Cut the cooked meat and strain the broth.

Cut the remaining carrots into large pieces and the corn into 3 cm thick slices.

Peel the sweet potato, potato, and pumpkin, slice them into 1.5 cm discs, and cut them in half. Remove the seeds from the pumpkin, place the vegetables in a pot, cover with water, and simmer for 5 minutes after boiling, adding salt and lemon juice to preserve the color.

Cut the white onion into large cubes and divide the celery stalk into four parts.

Heat oil in a saucepan, sauté the onion, then add pieces of meat and pour in the broth

Send corn and celery stalks there, and after 1 minute — carrots, pumpkin, sweet potato, potatoes, and chopped celery leaves and 2 sprigs of parsley.

Cook the soup for another 10 minutes until all the vegetables soften, then sprinkle with ground black pepper and paprika.

Place the vegetables and sliced meat on a plate, pour thick broth over it. Garnish with fresh leaves of remaining parsley and serve immediately.