Mulligatoni's rich aromatic warming soup is what you need in the cold season. Your choice: you can cook it with beef or legumes!
"Mulligatoni" with beef
- half a large red onion;
- half a carrot;
- half a red bell pepper;
- 3-4 peeled garlic cloves;
- 3-4 cm of peeled ginger root;
- 1 small chili
- 1 tbsp curry powder;
- 1/2 tablespoon tomato paste;
- 100 g of beef;
- 400 ml of tomatoes in their own juice;
- 500 ml of rich broth;
- vegetable oil;
- fresh cilantro;
- unsweetened yogurt for serving.
Cut the chili in half, remove the seeds and chop finely.
Grind the ginger root.
Separate the cilantro leaves from the stems and finely chop everything.
Coarsely chop all vegetables.
Preheat a suitable sized saucepan, pour a little vegetable oil into it and put the vegetables with spices there. Add tomato paste and fry everything lightly.
Cut the beef into medium cubes.
Put meat with vegetables, add tomatoes in your own juice, pour in broth. Season with salt and pepper to taste.
Let it simmer, then cook until the meat is tender.
Pass the soup through a blender.
Serve with yogurt and cilantro.
Vegetarian "Mulligatoni"
- half an onion;
- a clove of garlic;
- 1 tsp grated ginger;
- 1 small chili
- 1/2 tsp ground coriander;
- 1/4 tsp cumin powder;
- 1/4 tsp turmeric powder;
- 1 tsp curry;
- 1 cinnamon stick;
- 1 pod of cardamom;
- 110 g lentils;
- 600 ml chicken broth;
- half a parsley root;
- 1 small potato;
- 1 green apple;
- 225 ml coconut milk;
- 2 tsp lemon juice;
- cilantro greens for serving.
- vegetable oil for frying.
Grate the garlic on a fine grater.
Remove seeds from red pepper and chop it finely.
Peel potatoes, chop randomly.
Peel the parsley root, chop finely.
Finely chop half of the onion.
Peel and cut the apple.
Heat oil in a saucepan. Put the onion and all the spices in it. Cook over medium heat until the onions are soft.
Pour lentils into a saucepan, pour in broth. Boil.
Add potatoes, apple and parsley. Cook over low heat, covered for about 20 minutes.
Remove the cardamom and cinnamon and pass the soup through a blender.
Add coconut milk, lemon juice, salt and pepper, heat again.
Serve sprinkled with cilantro.
