poniedziałek, 5 marca 2012

Goulash soup with bitter

The end of February is almost here and still no Spring behind the Windows…

To make our waiting easier I recommend you this warming soup, thick and vegetable with a big meat pieces with the taste strengthen with a pint of bitter!

Wrapped in a blanket, wearing warm socks I’m eating this amazing soup. With such equipment we can survive even the longest Winter!

18 0z (500 g) beef
1 medium onion
3 carrots
1 parsley root
1 garlic clove
½ cup green peas (canned or frozen)
½ cup green beans (fresh or frozen)
1 green pepper
1 red pepper
1 cup bitter
few dry (or fresh) mushrooms
3 tbsp tomato puree
18 oz (500 ml) stock
1 tbsp wheat flour
½ teaspoon cumin
½ teaspoon ground coriander
salt, pepper, dry pepper (I used smoked one) – to taste
you can add potatoes – than soup will be more filling

Cut all the vegetables in small cubes. Cut the meat in cubes with 1,5 cm long. Cover the meat in flour, fry in a heated pan until golden brown. Place the meat in a pot in which you will prepare the soup. In the same (not washed) pan partially fry the vegetables and garlic. Mix the meat with veggies. Pour a batter in the pan, heat up, pour in a pot with the veggies and meat. Add tomato puree, cumin, coriander and as much water as to cover all ingredients. Bring the soup to boil, add stock cube, season with salt and pepper to taste. Boil the soup on a low heat until meat gets soft (about 2-3 hours).

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