Our ingredients

We cut our meat into small pieces

Take a frying pan and split it with vegetable oil, then fry the meat until Golden color on high heat.

While the meat is roasting, cut small cubes onion, tomato, julienne bell pepper and carrots (I have dried and diced), garlic melchin, it can grind the garlic press, but I like the knife. Divide the chopped garlic into 2 equal parts. One we'll add in the meat, and the 2nd part then put in almost ready soup. When all the ingredients are chopped, add them to the meat every 2 minutes in this order: onion, carrot, bell pepper, then tomato and garlic and at the end of tomato paste salt and pepper to taste. Fry all together for 5 minutes without closing the lid.

Until the meat with vegetables dogadivaetsya, put a pot of water on fire and bring to a boil. As the water boils, feel free to all the contents of the pan put in a pan and put on medium heat.

In the soup add the spices, ground red pepper, black pepper, paprika, and Khmeli-suneli. Taste for salt. Hot capsicum cut into small rings and add to the soup, if you do not like too spicy, don't add, you can optionally directly to the plate put. Without covering with a lid cook for 10 min. Then take the spaghetti and break them in half and put it into the soup, stir. Here, too, see the thickness, you can put less if you like thinner soup, but it should not be too liquid, cook for 7-10 min.

While the soup is cooking, take the herbs, parsley and green onions and finely chop. Add to soup, the other half of the garlic and the chopped herbs, stir cover with a lid and switch off. Throughout cooking, the lid does not cover, if you want to keep the beautiful color. Infuse the soup for 20 minutes and serve enjoy your meal!