Description
Spring has arrived, so there was fresh greens, namely spinach. During the winter we do not exist in any form. I have long wanted to cook something with spinach, and my husband wanted fresh soup with pepper. So any of this off the cuff recipe. The broth I made the night before so the task is simplified, and the cooking time too.
Ingredients
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Broth
700 ml
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Meat
300 g
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Onion
2 piece
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Carrots
2 piece
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Potatoes
3 piece
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Spinach
2 coup
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Pepper
1 piece
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Coriander
0.5 tsp
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Olive oil
2 Tbsp
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Vegetable oil
1 Tbsp
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Spices
Cooking
Onion cut into half rings, carrot sticks, potatoes a medium dice.
A saucepan with a thick bottom, put on fire, pour olive and vegetable oils. Add the onion and fry until Golden brown.
Add the carrots and simmer under the lid closed for 5 minutes.
Then add salt, pepper, coriander, cumin, mix well,
Add 1 ladle of hot broth (my ladle with a capacity of 65 ml), cover and simmer for 10 min.
Add the potatoes, mix well and simmer for another 20 minutes with the lid closed, almost up to readiness of a potato. I didn't added the Bay leaf, because the broth was cooked with it.
Meanwhile, make spinach and pepper. Spinach should be rinsed thoroughly under running water and tear the leaves from the stalks.
Bulgarian pepper cut into medium strips.
Add the pepper to the pan, stir and simmer for 3 minutes under a lid. At this point, the kitchen begins to spread the smell of pepper, which is just crazy.
Spinach slice
And add to the pot. Again mix well. Despite the fact that visually the spinach very much, it is very well uvarivaetsja.
Add the remaining broth to the pan and cooked sliced meat. Season with salt to taste, bring to boil, cover, turn off the heat and let stand for another 10 min, our soup is ready.
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