The emergence of soups in the cuisines of different countries is due to progress. The fact is that soups appeared in cooking only 400-500 years ago. This is due to the fact that only then people learned to make strong and non-oxidizable dishes for cooking.
Earlier analogues of soups existed
.
But, the dish was not particularly suitable for consumption. Mostly people just boiled meat and vegetables in hot water without eating the broth from the food.
In the modern world, soups have become a part of a person’s daily life. It is an important piece of lunch for most people. The habit of eating soups is quite good for the digestive system. Let’s prepare one of the delicious soups at home.
Ingredients for the soup:
- Onion – 1 pc;
- Carrots – 2 pcs;
- Vegetable oil – 2 tbsp;
- Beef – 370 g;
- Sweet paprika – 1 tbsp;
- Ground black pepper – 1/5 tsp;
- Potatoes – 800 g;
- Salt – 1 tsp;
- Black peas – 2 pcs;
- Allspice – 2 pcs;
- Laurel leaf – 1 pc;
- Majoran – 1 tsp;
- Dried garlic – 1/2 tsp;
- Tomato puree – 100 g;
- Dill – 1 tsp.
Preparing the soup:
Cut into small cubes onions, cut into half rings peeled carrots. In a thick-bottomed saucepan in vegetable oil passivate carrots and onions.
Cut small pieces of beef. Put the beef to the fried vegetables, fry together. Pour paprika and ground black pepper to the vegetables and meat, stir.
Pour boiling water to the vegetables and meat so that it covers all the fried ingredients. Cover the pot with a lid and stew the beef until soft.
Cut the peeled potatoes into small cubes and put them to the stewed beef. Sprinkle the potatoes with salt, marjoram, dry garlic, black pepper peas, allspice and bay leaf.
Pour boiling water over the potatoes, cover with a lid and leave to stew until the potatoes are soft. Add tomato puree, dill to the soup and mix thoroughly.
Cook the soup under the lid for another 5 minutes.
This soup is both first and second course due to its thick consistency. It is a hearty soup that will become a favorite of your lunch.
