Spicy Potato Soup
Description
The recipe won't take much time. Thick, rich stew soups are popular in southern France. Ripe tomatoes, sweet peppers, olives, and aromatic herbs... The scents of sun and summer in every bowl. Serve the soup hot.
Instructions
- 1
Step 1
Boil a rich broth from beef shoulder. Strain the broth, measure out 2 liters, and cut the meat into pieces. Cut the potatoes into medium-sized cubes and add them to the broth. Cook until the potatoes are almost done.
- 2
Step 2
Chop the vegetables. Slice the carrots and celery into rounds, cut the pepper into quarters and julienne, and finely chop the onion and garlic the same way.
- 3
Step 3
Heat the oil and lightly sauté the onion—both onion and green onion—as well as the garlic.
- 4
Step 4
Then add the carrots, celery, and pepper to the pan. Sauté for 3-4 minutes.
- 5
Step 5
Add peeled ripe tomatoes, cut into cubes. Simmer until the tomatoes soften.
- 6
Step 6
Add hot peperonata or pickled peppers, paprika, and a mixture of herbs. You can find the peperonata recipe here: https://povar.ru/recipes/ostraya_peperonata-70350.html
- 7
Step 7
Let it heat up, then transfer the skillet contents to the soup. Add halved olives. Bring to a boil and simmer for a couple of minutes. Add chopped herbs to the soup and turn off the heat.
- 8
Step 8
Let the soup sit for about 20 minutes. Serve in deep bowls, filled generously. It's delicious to serve the soup with either toasted croutons or fresh bread.