Spicy Outlaw Soup (Pikans betyarleves)

Name: Spicy Outlaw Soup (Pikans betyarleves) - Despina G.
Ingredients: It is consistent but should be eaten with care. Necessary: 2 red onions; 4 cloves of garlic; 4 carrots; 2 parsley roots; 150 g pork (or beef); 150 g chicken (or turkey); 1 can of sliced mushrooms (200 g fresh mushrooms); 150 g smoked sausages; 500 g sour cream; 2 egg yolks; oil; 1 bay leaf; 2 teaspoons of paprika; salt; 2 teaspoons of ground cumin; 2 hot peppers (one can also be used).

Soups - Spicy Outlaw Soup (Pikans betyarleves) by Despina G. - Recipia

We start our recipe with a delicious base that will turn this dish into a feast for the taste buds. We will chop the onion into small cubes, making sure to use a sharp knife to achieve an even cut. In a deep pan or pot, we heat about 50 ml of olive oil or sunflower oil over medium heat. Once the oil is well heated, we add the onion and sauté it for 3-4 minutes until it becomes slightly golden and starts to turn translucent. This is the moment when we add the four crushed garlic cloves, which will bring an irresistible aroma to our dish. We mix well and add a bay leaf, essential for the complex flavor of the soup. After a few moments, we sprinkle in the sweet paprika, which will give a vibrant color and a slightly smoky note, and we extinguish everything with a splash of water to intensify the flavors. After mixing the ingredients well, we add the pork cut into suitable cubes, ensuring it is well browned on all sides. At this stage, we add a teaspoon of ground cumin, a spice that will enhance the flavor of the meat, and we fill with water until the ingredients are covered. We let it simmer on low heat, and when the pork is half cooked, we add some sliced sausages and diced peeled carrots. We do not forget to add the parsley, which will add freshness to the dish, and the chicken, which will enrich the soup with a delicate taste. The sliced mushrooms will provide an interesting texture, and a pinch of salt to taste will balance all the flavors. We also add another teaspoon of ground cumin and the broken chili pepper in 3-4 pieces, to give a touch of spiciness. We let everything simmer on low heat, stirring occasionally. When all the ingredients are well cooked and the flavors have blended, we prepare to finish the dish. In a separate bowl, we mix an egg yolk with sour cream, and to prevent the egg from coagulating, we add some hot soup liquid, little by little, stirring constantly. Once we have achieved a homogeneous mixture, we pour the mixture over the hot soup, allowing it to come to a boil. This final step will add creaminess and make our soup a comforting and tasty dish. When ready, we serve with fresh parsley on top and, optionally, with a slice of fresh bread on the side. Bon appétit!