Summary

Ingredients

• 1 bunch soup greens
• 3 zucchini
• 2 eggplant (s)
• 1 large cucumber (s)
• 2 bell pepper (s), green
• 2 red pepper (s)
• 1 bell pepper (s), yellow
• 6 medium tomato (s)
• 1 leek, medium-sized
• 4 onion (s)
• 8 cloves garlic
• 1 tube paprika pulp, hot
• 80 g tomato paste
• 1 can corn
• 1 can kidney beans
• pepper
• salt
• Tabasco
• Chili powder, or crushed chili peppers
• liter ⅛ tequila
• 500 g le slice (s), from beef
• 3 chicken breast fillet (s)
• 500 g mutton, or lamb if you find mutton too harsh

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Instructions

1. Sear the leg slice briefly in a saucepan, then deglaze with about 1 liter of water and add the soup greens, a few peppercorns, allspice grains and a bay leaf. Let everything simmer on a low flame for 3-4 hours until you have a nice consommé.
2. Fish out the cooked soup greens and throw them away, remove the meat and let it cool down. Detach the meat from the bone. Degrease the broth and set aside.
3. Cut the vegetables into fine cubes, transfer them to a large saucepan (I always use a 10-liter saucepan) and mix well.
4. Gently cook the lamb and chicken breasts in a pan and leave to cool. Heat the vegetables with the broth and simmer gently.
5. Meanwhile, cut the 3 types of meat into fine cubes and add to the vegetables. When the vegetables are cooked but still have a bite to eat, add paprika and tomato paste and season with salt, pepper, chilli and Tabasco. Rinse and add corn and beans, bring everything to a boil again. Refine with tequila and serve.
6. Warm ciabatta bread or baguette tastes good with it.
7. In total, I am busy with the soup for about 6 to 7 hours. That`s one of the reasons why I only cook them in these large quantities and then freeze portions (if the relatives leave something).