:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/pPZ_aiNvhIJgzcLDevF-/de174ba4ca4f6c2a9e940cdd180a86.jpeg "Pepper soup recipe")
Source: Pixabay: TetyanaUs
Pepper soup recipe
In this freezing winter weather, there's nothing better than a hot, filling soup in the warmth of your home. Pepper soup is just that, with every bite bringing the warmth and flavour you crave. I always pay close attention to the choice of meat and the freshness of the vegetables when making pepper soup, as these are the elements that give the soup its real, distinctive flavour
Ingredients
- 500 g beef
- 1 Head red onion
- 2 clove garlic
- 2 pc carrot
- 1 pc beetroot
- 1 pc potato
- 1 pc tomato
- 1 pc paprika
- 1 pc Turnips
- 1 bunch parsley
- 2 tablespoon oil
- Salt, pepper ground red pepper bay leaf to taste
- 200 ml Sour cream for serving
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Directions
Wash the beef and put it in a saucepan with enough water to cover it. It's important not to use too much water, as this will make the soup too thin.
While the meat is cooking, clean and chop the vegetables. Small cubes will impart the flavour of the meat much better than larger pieces.
When the meat is almost done, add the onions, garlic, carrots, beetroot, potatoes, tomatoes, peppers, turnips and spices.
Continue cooking the soup until the vegetables are tender.
Add the parsley at the end and let stand for 5-10 minutes before serving to allow all the flavours to blend.
Serve the soup with sour cream. You can serve it with fresh bread, the sour cream enhances the flavour of the soup and the bread complements it nicely.
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