Description
Thick, spicy and full-bodied vegetable soup with pork and quinoa. Great on cold days.
Ingredients
-
Pork
500 g
-
Carrots
1 piece
-
Garlic
2 tooth
-
Ginger
1 slice
-
Red onion
1 piece
-
Leeks
1 piece
-
Pepper
0.5 piece
-
Chili
1 piece
-
Zucchini
0.5 piece
-
Cabbage
100 g
-
Soy sauce
3 Tbsp
-
Sugar
1 Tbsp
-
Salt
1 tsp
-
Black pepper
8 piece
-
Parsley
1 tsp
-
Quinoa
0.25 cup
-
Sunflower oil
2 Tbsp
Cooking
The meat is cut into small pieces. Red onion-half rings, finely cut leeks. Garlic and ginger finely.
Take a thick-bottomed pot or high pan where it will boil soup. Heat oil and put the garlic with the ginger. Do with minute.
Put red onion and leeks. fry for 2 minutes.
We need sugar and soy sauce.
Add to onion meat. Sprinkle with sugar and add soy sauce. Stir. Fry a little, 10-12 minutes until almost cooked meat. I'm more tantalized.
Carrot RUB on a grater, or just cut randomly. Bulgarian pepper cut into long strips, hot pepper-half-rings, removing the seeds.
Sent to the meat and fry for 5 minutes, until almost cooked.
Pour the meat with vegetables hot water. I boiled water in a kettle. Poured water to 1 L. Bring to a boil, turn down the gas fire on low, cover with a lid and cook for 5 minutes.
Spread quinoa.
10 minutes after the posted cooking quinoa, put the squash, cut into cubes.
Cook for another 10 minutes and put a cabbage. Cook 5 minutes and turn spices. Put black pepper, dry parsley and salt the soup to taste.
After 3-5 minutes remove the soup from heat. Thick and rich soup is ready. Give a little to stand under the lid.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.