I love cooking this soup on cold gray days, because it warms up perfectly. Rich broth, meat, vegetables, herbs – and what else do you need? My secret of cooking is in spicy spices. You will definitely like it if you like spicy.
Ingredients
- Beef - 400 g
- Water - 3 l
- Potatoes - 2 pieces
- Tomatoes - 2 pieces
- Onion - 2 pieces
- Bell pepper - 2 pieces
- Garlic - 3 cloves
- Bay leaf - 2 pieces
- Chili pepper - 0.5 pod
- Hop-suneli - 10 g
- Allspice - 1 pinch
- Basil - 1 tsp.
- Greenery - 0.5 beam
- Salt - 0.5 tsp.
Step-by-step cooking recipe
Cut the meat, pour water and boil until tender, removing the foam. Remove it from the broth.
Peel the tomatoes and slice all the vegetables randomly.
Send the potatoes to the broth, and fry the onion until translucent.
Add boiled beef, pepper and tomatoes to the onion, and simmer for a couple of minutes. Add the chili there as well.
Transfer the roast to the soup and continue to cook until the potatoes are ready.
5 minutes before the end, add spices and bay leaf, and immediately after – crushed garlic and chopped herbs.
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