Lentil soup

Directions

1. Add 20 cups of water to 500g of meat, and when the water starts to boil, remove any foam that forms on the surface with a sieve. ⏱ ≈ 10 min
2. Let it simmer for 1.5 hours, then strain the 3 liters of broth you obtain. ⏱ 5 hr
3. Peel and clean all the vegetables. ≈ 8 min
4. First, prepare the carrots: cut them into slices about 2 mm thick, then cut them into thin strips, similar to matchsticks, and arrange them in a dish. ≈ 8 min
5. To color, add 1/2 teaspoon of powdered sugar. ≈ 3 min
6. Cut the carrots and onions into 5 cm long slices, similar to the carrots, and remove them from the sieve. ≈ 8 min
7. Cut the apples into bite-sized pieces and wash them separately. ≈ 8 min
8. Let them soak in the water. ⏱ ≈ 30 min
9. Boil the water, then cook the cabbage leaves for 3 minutes. ⏱ 3 min
10. Next, drain them. ≈ 2 min
11. Chop the onion and garlic into small pieces. ≈ 8 min
12. In the pot where you will prepare the soup, heat the oil paint. ⏱ ≈ 10 min
13. Add the onion and mix. ≈ 4 min
14. After 2 minutes of cooking, add the pepper, cauliflower, and garlic, and mix again for 1 minute. ⏱ 2 min
15. Then, add the tomato sauce. ≈ 3 min
16. After stirring for an additional minute, add the cabbage, spice and salt mixture, half of the cooked meat, and the 3 liters of meat broth, then simmer slowly for 1 hour, adding the potatoes towards the end. ⏱ 1 hr
17. Get it straight from the source. ≈ 3 min
18. Remove the meat from its casing and cut it into small pieces, then add it back to the soup. ≈ 8 min
19. Remove the spice packet and discard it. ≈ 3 min
20. Pour the soup into bowls. ≈ 3 min
21. Add a spoonful of cream to each portion and serve. ≈ 2 min