Recipe shared with me by a colleague at work. One of the favorite soups in our family. Very bright and rich in its taste, nutritious and nourishing.
|Cooking time 180 minutes||Number of servings -|
Chop the onion half-rings. In the ingredients I wrote that I need 3 bulbs, but I had three more small heads from the green. So I have two onion varieties.
Peppers also cut into strips.
Tomato slices, granulate is not necessary.
The beans I had long, so I cut smaller.
Two hours later, our meat cooked. Take out the meat and let cool. In a pan, add all the sliced vegetables, salt to taste. Allow to boil and add pepper also to taste. Cook on medium heat.
Heated raising. oil and fry the tomato paste with a hint of sugar. Roasted tomato pasta taste reveals more of the tomato and sugar spicing up. Add all to the soup.
Meat disassembled into small pieces and return to pot, add rice, I have basmati, it cooks quickly. Cook everything for about 10 minutes
And here is our soup ready. The soup is served with chopped fresh greens, radishes, shinkovanny onion, leaves fresh mint, bread and pickles. As they say in the East "Please, pleasure me, taste my soup and bread."