Vegetable soup with meat

Description

A delicious and hearty vegetable soup with sour taste, changing any set of vegetables. But the more vegetables, the tastier it turns out. A little meat adds satiety and, of course, taste.

Ingredients

Meat

500 g
Potatoes

5 piece
Onion

2 piece
Carrots

5 piece
Zucchini

2 piece
Kohlrabi

300 g
Pepper

500 g
Tomato

4 piece
Garlic

3 tooth
Tomato paste

100 g
Citric acid
Greens
Salt
Allspice

Cooking

The idea of this soup was inspired by a recipe search for "grub". I don't cook that much, but I cook only at the weekends or on vacation. Therefore, experienced cooks or even experienced Housewives will hardly wonder soon they do to me 1000 of these recipes immediately scribbled. But there are people like me who to cook a regular meal, climb to the Internet for a recipe. So, in the quest I got to videorecipe, type: about men's Hobbies. But grub needs to be tough, and my family generally prefers non-spicy dishes. Of course, I tweaked the instructor and said that grub may be different. All together took me about 2 hours.

First I looked that I have meat in the freezer. Successfully across the ribs with an almost cut-off meat. Then deal with what I have for vegetables is. I usually do not specifically purchase, but I prefer to make this soup I had: tomatoes, peppers, zucchini, and there, as it will. In addition to this set, I definitely need tomato paste (daughter, ranging from soup, calls favorite soup: red soup), citric acid, and any set of salad greens (I'm not very versed in all basilicas Yes, the rosemary, so I prefer a set of dried herbs in tea bags).

First make the meat smaller and in a pan lightly roasted, especially bone (the instructor insisted that this gives the soup color and taste), then add water, Bay leaf and cloves (a few pistils or stamens, I don't know) and cook, while the cook fries.

So here is my set looks already cleaned.

Start with onions (I'm afraid, the order of sending vegetables to the pan I have relatively arbitrary).

Until onion lightly Browns (I do not focus on the mandatory beautiful Golden color, just as you prepare the vegetables I add to the General "pot").

So little by little. I must say, the vegetable oil I took quite a bit to begin with, and then removed the fat from the broth, but as the juice went, and did not cease to add. This is the instructor of the video said that in the Caucasus, for cooking additionally fats little used, basically, take what vytaplivaete in the process. I don't know if I understood and remember.

After carrots zucchini.

Then kohlrabi strips. (by the way as anyone, but if kohlrabi is not supposed to crunch, she needs more time to give, I have it turned slightly perustuvaa, but no one said that something is not right).

Bell pepper is also not very large.

And then the tomatoes. There's juice in the pan will appear to your.

Then I added garlic and some kind of Mexican seasoning for a can and such, but vegetables.

Added salad greens, citric acid, salt and black pepper. While this is all on a slow fire stew, I pulled the meat from the pan, cut and put potatoes, salt and added a couple of handfuls of buckwheat. Prefer barley, but it is also not there.

When for my taste, everything is ready, add the ketchup (sorry, the tomato paste was not at home, well, at least ketchup is always there).

And then all this stuff migrates into the pan. Tested for salt and acid. Like, that was sour (not sour like soup, but this easy sour).

While the soup comes to a boil, I separate the meat from the bone cash, granulate it into cubes of 1.5 cm – 2, and add to the soup, together came to a boil.

This soup for my taste needs to be thick (still not vermicelli). On the table served with sour cream. The son of soups do not eat absolutely, I insist, really have to blend it (which, to my taste, spoils him, but that will not do, to win the heart of the lovers of burgers and pizzas).

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