Solyanka À La HP
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 25) |
Ingredients
- 500 g pork (e.. ham roast or similar)
- 500 g beef (e.. neck piece or similar)
- 300 g minced meat, mixed
- 2 liters meat broth, cold
- 5 pickled cucumber (s)
- 2 large vegetable onions
- 3 cloves garlic
- 500 g tomato (s), passed
- 500 g tomato (s), chunky from the can
- 2 medium bell pepper (s), red
- 2 medium bell pepper (s), green
- 2 medium bell pepper (s), yellow
- 1 lemon (s)
- 1 can corn
- 1 can kidney beans
- 300 g potato (s), cut into julienne strips
- 2 tablespoon olive oil or sunflower oil
- 1 bunch parsley
- 0.5 teaspoon ½ sugar
- salt and pepper
- Paprika powder, hot as rose
Print Recipe
Pin Recipe Instructions
- Fry the finely chopped onions, the very finely chopped garlic and the diced meat with olive oil in a large stock pot.
- Stir the minced meat into the cold meat stock until it has `dissolved` into small flakes. Pour this mixture into the pot along with the potato sticks. Add the cucumbers cut into small cubes, as well as the cubes cut into cubes, the corn and the washed kidney beans.
- Now add the strained tomatoes, the tomato pieces and the sugar. Season to taste with salt, pepper, paprika powder and lemon juice.
- Let the soup simmer for about 1 - 1.5 hours with the lid not completely closed at a very low temperature. If the taste is still missing, season with instant meat broth (but please with caution!). A fresh baguette or ciabatta tastes best with it.
- By the way, this soup tastes even better when it is warmed up, so cook it the day before and just warm it up on the day of the celebration.
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