Description
I've been looking for the recipe for the pickle, which would fully satisfy my tastes. A big problem arose with the grits. Barley was, in my opinion, too heavy, and the rice we in soups not so much. And lo and behold, I finally came across couscous. In this soup, it's just perfect: it gives the dish a satiety, with a neutral taste. A cumin and pepper give the soup a special flavor, making the dish especially harmonious.
Ingredients
-
Water
2 l
-
Onion
1 piece
-
Carrots
1 piece
-
Tomato
2 piece
-
Garlic
1 tooth
-
Pickled cucumber
2 piece
-
Brine
100 ml
-
Couscous
50 g
-
Salt
1 tsp
-
Black pepper
-
Cumin
0.5 tsp
-
Peppers red hot chilli
0.5 tsp
-
Potatoes
4 piece
-
Sunflower oil
1 Tbsp
Cooking
Potatoes peel and cut into small cubes. Throw in boiling water (or vegetable broth) with the brine and cook over low heat until soft.
While the potatoes are cooked, do zazharku. Onions and garlic peel and finely chop.
Carrots grate on a coarse grater. From tomato to remove the peel (Gulf their boiled water). I had frozen homemade tomatoes, with their skin is also instantly removed under a stream of warm water. Cut the tomatoes into small cubes.
In a pan on medium heat, heat oil, add onion and fry until transparent. Then add the garlic and cook another minute.
Add the grated carrots, a few minutes later, and tomatoes, stewed. Add cumin and Cayenne pepper, black pepper, keep on heat for another 2-3 minutes. Put zazharku in the soup.
Cucumbers grate on a coarse grater and throw it in the soup. 5 minutes before end of cooking the soup with salt and pepper.
After turning off the soup, add the couscous, stir thoroughly and leave under a lid for 5-10 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.