Soup is a dish in the preparation of which there is no limit to the culinary imagination. Take fried minced meat as a nutritional base, add vegetables to taste, and you have a completely new dish with an original taste and an attractive thick texture. Add some dry wine or Worcestershire sauce for extra zest.
Soup with minced meat and assorted vegetables
Ingredients:
- 500 g of beef;
- 1.5 liters of water;
- 2 potatoes;
- 1 carrot;
- 1 onion;
- 1 large tomato;
- 1 small zucchini;
- 1 bell pepper of any color;
- 2 cloves of young garlic;
- 100 ml of dry white wine;
- 2-3 sprigs of green and purple basil;
- 1/3 tsp dried marjoram;
- 1 tbsp. flour;
- a pinch of sugar and ground black pepper;
- 1, 5-2 tsp salt;
- vegetable oil.
The soup will turn out to be softer if you take for the mince the soft part of the beef carcass, in which there are few muscles and lived, for example, a tenderloin or a shoulder blade.
Wash the meat and pat dry with a towel. Cut it into cubes and turn it in a meat grinder. Peel the onion and carrots and chop finely. Heat vegetable oil, fry vegetables in it over medium heat for 7-10 minutes, stirring occasionally. Cut the tomato into quarters and grate the pulp. Add minced meat and tomato puree to the pan, mix everything, salt 0.5 tsp. salt, toss in a pinch of sugar and pepper and simmer for another 10 minutes.
Pour water into a saucepan and place over high heat. Bring the liquid to a boil, gently transfer the frying to it, boil it again and cook for 10 minutes, reducing the temperature to medium. Cut off the stalk of the pepper and remove the seeds. Peel the zucchini and potatoes. Cut the first two vegetables into strips, the second into cubes or slices and place in the brew. Cook the minced meat soup for 15 minutes.
Mash crushed garlic with 1/3 tsp. salt, chopped herbs, marjoram and flour, dilute with wine and add to the boiling soup, stirring continuously so that no lumps form. Add salt to the dish as needed, then immediately remove from heat and let it brew for 10-20 minutes.
Tomato soup with minced meat and lentils
Ingredients:
- 400 g of pork;
- 500 ml of water;
- 800 g of canned tomatoes in their juice;
- 100 g of red or brown lentils;
- 1 onion;
- 2 bell peppers;
- 3 cloves of garlic;
- 1 tbsp. Worcester sauce;
- salt;
- vegetable oil.
Red and brown lentils cook faster than other varieties. If you have a green bean product, first cook it separately for 15 minutes.
Set a saucepan on a fire and heat the vegetable oil in it. Chop the onion, bell peppers and garlic finely and cook for 5 minutes. Make minced pork and mix with vegetables. Simmer everything together for a few minutes, until the meat turns white. Add washed lentils, Worcestershire sauce, mashed tomatoes and water. Increase the heat, boil for 1-2 minutes, reduce the temperature to a minimum, salt and cook the thick soup with minced meat for 20-30 minutes, covered, until the lentils are cooked.
