Description
A real winter soup: thick, rich, warming, satisfying. Join us!
Ingredients
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Pork
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Onion
1 piece
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Carrots
2 piece
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Potatoes
3 piece
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The Apium graveolens Dulce
2 piece
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Mushrooms
400 g
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Green peas
300 g
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Bay leaf
2 piece
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Black pepper
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Tomato paste
1 Tbsp
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Marjoram
0.5 tsp
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Salt
Cooking
Put the meat in a pan, add Bay leaf and pepper, pour 2 liters of water. Bring to a boil over high heat, reduce the heat and cook the meat under a lid until it starts to fall off bones, about one hour.
While cooking the meat, prepare all the ingredients for soup. Wash vegetables and clean.
Mushrooms cut into thin slices. Grind onion, carrots and celery slice into strips or cut into small cubes, cut the potatoes into cubes. Unfortunately, petiolate celery, I have not found, so I replaced on root celery - 100 g
In skillet, heat 2 tbsp oil and fry the onion until Golden brown.
Pour the mushrooms, add marjoram and fry, stirring occasionally, about 3-4 minutes. To put the mushrooms on a plate.
In a pan add little oil and fry the carrots and celery until soft, about 8 minutes.
Add the tomato paste and cook, stirring, about 1 minute.
The meat is ready remove from broth and let cool slightly. Cut into small pieces.
In the boiling broth to lower the potatoes, bring to a boil and cook for 5 minutes
Then add fried vegetables and mushrooms
Pour peas. Bring to the boil and cook for about 5-7 minutes. Add to the pot the meat, warm up for 1-2 minutes and remove.
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