Olive red soup belongs to the Arabian cuisine. It will appeal to all lovers of olives. Soup is prepared with meat, so it turns out to be hearty, tomato paste adds a rich color to it. Pitted olives are required.
It is necessary
- - 3 jars of olives;
- - 800 g of meat;
- - 4 potatoes;
- - 2 carrots;
- - 1 onion;
- - 3 tbsp. tablespoons of tomato paste;
- - 3 teaspoons of sugar;
- - 1 tbsp. a spoonful of flour;
- - pepper mixture, salt, olive oil.
Instructions
Step 1
Drain the liquid from the jars of olives. Put the olives in warm water, keep for 1 hour, so that excess pungency and salt disappear from the olives. Change the water 3 times during this time.
Step 2
Boil the broth from the meat. You can take any meat - veal, pork, beef. Strain the broth and cut the meat into large pieces. The finished broth should be about 2 liters.
Step 3
Place the meat and diced potatoes in the broth and cook for 10 minutes.
Step 4
Cut the carrots into strips, chop the onion, fry the oil in olive oil. Then add to the broth along with the olives. Bring to a boil.
Step 5
Mix separately flour with tomato paste and a little broth to get a homogeneous liquidish red mass.
Step 6
Add the tomato mixture to the soup, salt to taste. Add sugar and pepper mixture. Cook olive red soup over medium heat for 20-30 minutes. After that, turn off the stove and let the soup steep under the closed lid for another 5 minutes. Serve the soup hot.
