Description
This soup is a fixture in our family for about 15 years. The recipe was once found me in the magazine "Liza&q uot;. Cook it quite often. Ethnic cuisine do not indicate, as my source does not claim a thorough knowledge of the Spanish cuisine. The soup is fragrant, delicious, tomato, with smoked notes. Especially good work in the summer. You know, the tomatoes at this time we are quite different.
Ingredients
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Broth
6 cup
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Tomato
6 piece
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Pepper
1 piece
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Onion
2 piece
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Tomato paste
100 g
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Garlic
4 tooth
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Meat
300 g
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Corn
0.5 cup
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Pepper white
1 tsp
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Green onions
100 g
Cooking
The cooking did not take into account. The meat from the broth can be disassembled and put back into soup, can be used for cooking other dishes. In boiling broth put our meats.
Fry the onion until Golden brown.
To the onions add the peppers.
Add small chopped tomatoes and simmer until the contents of the pan will begin to turn into a puree. Add finely chopped garlic, tomato paste. Simmer all together for 10 minutes.
Pour contents of skillet to pot of soup. I pour olives (recipe, corn) together with the brine, add the spices, salt. Cook all for 10 minutes after boiling.
Finely chop green onions, generously pour it into each bowl. Bon appetit.
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