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1
Prepare vegetables for the soup: 4 carrots, 1 onion, 1 tomato, parsley and celery.
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2
Wash and peel the carrots with the shredder and cut each into 4 parts.
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3
Peel off an onion and flame roast it.
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4
Softly scrub off burned parts.
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5
Put beef, carrots, onion, tomato, parsley and celery in water and leave it to boil.
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6
Add water when necessary.
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7
Clean and separate in pieces the cauliflower, and then boil it in salted water until it becomes soft.
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8
Take 6 big potatoes, peel them and cut them in smaller cubicles.
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9
When done, carefully take out a cauliflower pieces one by one.
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10
Leave the water and cook potatoes in it.
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11
After 1 hour add one potato in the beef soup and leave it to slowly boil.
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12
When done take down and drain the potatoes, then mix them with sunflower and olive oil.
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13
After 1hour and 30 minutes of cooking, take down a beef soup and strain it.
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14
Put back the meat.
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15
Add mashed 4 pieces of the carrot, 2 tablespoon of the vegetable mix and the salt into the soup and leave it to boil together.
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16
Add more water.
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17
Take 2 cups of pasta and cook it in some salted water.
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18
Drain it and wash it under the water when done.
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19
Take out meat from a beef soup and add pasta.
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20
Place the cauliflower pieces over the potatoes and cover them with 1 piece of toast cheese and 3 slices of Gouda cut with norwegian cheese cutter.
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21
Put more cheese if you like.
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22
Add 3 pieces of carrots ( onion by the request) and cooked beef brisket.
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23
Serve the hot beef soup.
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24
Put plates with the beef briskets and cauliflower shortly into the microwave and melt the cheese before serving.
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25
Addition: You can also put potatoes, cauliflower and cheese in an ovenproof dish and shortly roast it.
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26
This is a better solution if you like your food hot and crispy.
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27
The microwave version is cooler and little bit faster, but you have to be careful not to serve the dish too cold.
