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Vegetable soup with muscle

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Vegetable soup with muscle

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Tempo de preparo

35 min(s)


8 servings


  • muscle meat | 1 kg
  • Carrot | 2 unit(s)
  • macaroni | 500 g
  • Parsley Cassava | 1 kg
  • Potato | 1 kg
  • Tomatoes | 8 unit(s)
  • Sweet Potato | 1 kg
  • Cabbage | 1 to taste
  • Chuchu | 2 unit(s)
  • Oil | 3 tablespoon
  • Garlic | 4 unit(s)
  • Pepper | 6 unit(s)
  • Black pepper | 1 coffee spoon
  • Chives | 1 unit(s)
  • Salt |  to taste


  1. Add the beef and let it brown. Add the chopped tomato. Add the beef stock and sazon-style seasoning envelope.
  2. Add the potatoes, carrots, manioc and pods and let it cook for 3 minutes (always stirring so it doesn't stick to the bottom of the pan). Add the parsley and chives, pepper, salt and finally the water.
  3. The water must be added until it exceeds a little more than half of the pressure cooker. Cover the pressure cooker and let it cook for 40 minutes. After 40 minutes, uncover the pan and add the pasta.
  4. Once the noodles are cooked, turn off the pan and serve. Tip: Don't make the noodles too soft.

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