Calories
533 kcal
Protein
22 g
Fat
23 g
Carbohydrates
58 g
Fry the small pieces of meat in a pregreased pan and then stew a little. Wash, chop, and add onions, carrots, lecho, and garlic. Season and salt to taste.
After that, add the tomato paste. Pour about 2/3 of boiling water (you can boil it in a pot or a kettle), reduce the heat, and cook everything until the meat is tender. Pierce the meat with a fork, if it pierces well, then the meat is ready. But be careful, some meat itself is pretty tough, in which case take out a piece of meat and cut it in half. The meat should not be red or pink or rubbery in consistency.
Next, add the rinsed and peeled potatoes to the meat with vegetables. Cover everything with hot water and bring it to a boil. Cook it for 15-20 minutes until they become soft. To check it, pierce one potato with a fork. Then puree everything with a masher or blender. Done!
You don't have to puree the soup. You can just leave it as it is.
If you want a thicker soup, initially add a little less water.
Use meat from young animals. This way the soup will be more flavorful and tender. For example, it can be the meat of lamb, calf, etc.
Bon Appetit!
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