In a 3-liter pot, the preparation of a delicious meat soup begins, which will bring flavor and comfort on cool days. The first step is to put the meat, well washed with cold water, into the pot. Then, fill it with cold still water up to the top edge of the pot, ensuring that the meat is well covered. Add a tablespoon of coarse salt, which will help flavor the meat during boiling. Place the pot on medium heat, being careful to remove the foam that forms on the surface, to obtain a clear and tasty soup.
After removing the foam, reduce the heat to low to medium and let it boil for about 15 minutes. In this time, we take care of the vegetables that will complete this dish. The onion, carrots, celery, and bell pepper are peeled, washed, and then cut into cubes or slices, depending on preference. In a skillet, heat a tablespoon of olive oil, and sauté the onion until it becomes golden. Then, add the sliced carrots, bell pepper, and sliced tomatoes, allowing them to sauté together for a few minutes, so the flavors can blend.
The sautéed vegetables are added to the boiling soup, along with the root parsley, and everything is left to boil on medium or low heat for 20 minutes. After this time, add the whole peeled potatoes, which will bring a delicious texture to the dish. It will boil for another 15 minutes, during which the flavors will mix and intensify. Then, add the hot pepper paste and sweet pepper paste, and let it boil together for another 10-15 minutes.
Once the meat is well cooked, check if it breaks easily with a fork. At this point, strain the soup, and put the broth into another pot on the heat. Cut the meat into small pieces and add it along with the sliced potatoes and carrots. Add the borscht, which will give a pleasant sour taste to the soup, and let it boil for 10 minutes, skimming off any foam that forms, if necessary.
For added consistency, add the vermicelli and let it boil for about 3 minutes. Finally, add the green parsley and lovage, which will provide a fresh and aromatic taste to the dish. If we want to achieve an interesting texture, beat an egg, which is gradually poured into the soup while it is still on the heat, to form those appetizing 'shreds'. After a few seconds, take the pot off the stove and adjust the salt, if necessary. The soup is now ready, and its enticing smell will turn any meal into a celebration of flavors!
After removing the foam, reduce the heat to low to medium and let it boil for about 15 minutes. In this time, we take care of the vegetables that will complete this dish. The onion, carrots, celery, and bell pepper are peeled, washed, and then cut into cubes or slices, depending on preference. In a skillet, heat a tablespoon of olive oil, and sauté the onion until it becomes golden. Then, add the sliced carrots, bell pepper, and sliced tomatoes, allowing them to sauté together for a few minutes, so the flavors can blend.
The sautéed vegetables are added to the boiling soup, along with the root parsley, and everything is left to boil on medium or low heat for 20 minutes. After this time, add the whole peeled potatoes, which will bring a delicious texture to the dish. It will boil for another 15 minutes, during which the flavors will mix and intensify. Then, add the hot pepper paste and sweet pepper paste, and let it boil together for another 10-15 minutes.
Once the meat is well cooked, check if it breaks easily with a fork. At this point, strain the soup, and put the broth into another pot on the heat. Cut the meat into small pieces and add it along with the sliced potatoes and carrots. Add the borscht, which will give a pleasant sour taste to the soup, and let it boil for 10 minutes, skimming off any foam that forms, if necessary.
For added consistency, add the vermicelli and let it boil for about 3 minutes. Finally, add the green parsley and lovage, which will provide a fresh and aromatic taste to the dish. If we want to achieve an interesting texture, beat an egg, which is gradually poured into the soup while it is still on the heat, to form those appetizing 'shreds'. After a few seconds, take the pot off the stove and adjust the salt, if necessary. The soup is now ready, and its enticing smell will turn any meal into a celebration of flavors!
Ingredients
300-400 g of fatty beef with bone (for soup), one tablespoon of salt, three carrots, one large onion, one parsley root, one cup of borscht (220 ml), 2 and a half liters of still water, two or three small potatoes, one egg, noodles, one teaspoon of sweet pepper paste, one tablespoon of olive oil, half a teaspoon of hot pepper paste, one tomato, lovage, one bell pepper, fresh parsley, borscht (to taste) ~approximately 220 ml of sour cream (optional), hot pepper.