Description
Soup with pre-roasted meats and vegetables typical of Asian cuisine. It is saturated with a rich texture and bright taste. Soy sauce adds spice and depth of flavor and aroma of the soup.
Ingredients
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Beef
200 g
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Soy sauce
2 Tbsp
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Onion
1 piece
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Carrots
1 piece
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Potatoes
2 piece
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Sweet pepper
2 piece
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Eggplant
1 piece
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The Apium graveolens Dulce
1 sprig
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Chili
0.5 piece
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Tomato
1 piece
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Lentils
1 cup
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Vegetable oil
2 Tbsp
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Sugar
1 pinch
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Salt
-
Thyme
1 pinch
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Black pepper
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Coriander
1 pinch
Cooking
Wash vegetables that need to be cleaned. Meat cut into strips.
Onions and carrots to chop straws, celery stalk without leaves finely chop, chop potatoes to cubes.
Heat the oil in a saucepan Tolstoganova. Put the meat and fry, stirring, until Golden brown. Add in meat, onions, potatoes, carrots and celery, fry until gold bow.
Not finely chop the eggplant. I have a small, I cut slices. Pepper cut into short strips, pepper – rings.
Add the vegetables to the pan, stirring occasionally, fry until soft potatoes. Add soy sauce and a pinch of sugar. Fry for 5 minutes.
Add the tomato without skin, diced. Simmer for 5 minutes. Add both types of lentils.
Pour the soup boiling water above the vegetables on hand. To give again to boil, reduce the heat to low and cook the soup until the lentils are tender. Season the soup with black pepper, coriander segerstrom pounded in fingers savory and shredded greens celery and allow to stand, covered for 15 minutes.
Serve hot, with fresh bread, hot peppers and herbs.
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