How to cook
The onions, garlic, tomatoes and celery are cleaned, washed and grinded in a blender or food processor on the appropriate setting.
Fry the mixture with a little salt in hot oil.
The beef is cut into small cubes and added to the grinded vegetables. Fry it, until it changes its color.
The potatoes and carrots are cleaned, peeled and cut into pieces, they're added to everything else on the heated hob and after a minute add the hot broth. I use vegetable broth, or sometimes just water, so that the soup doesn't become so heavy.
Leave it to simmer with the lid slightly open on low to moderate heat until the meat is fully cooked - 50 minutes to 1 hour. If necessary, add the hot broth or water.
Season the soup with parsley, more salt and black pepper, if desired.
You can thicken the beef soup with two egg yolks, but from the potatoes themselves the broth is thick enough and consistent and normally a thickener is not so necessary.
The beef soup with potatoes and carrots is served hot and sprinkled with finely chopped spring onion or fine chives for flavor.
Enjoy your meal!