Spicy potato soup with nuts
Description
Hearty and aromatic soup. This soup is somewhat reminiscent of harcho, with nuts, beef brisket, and spices in the ingredients. The thick potato base and tender slightly sweet flavor make it unusual and unique, yet very delicious. Ladle into bowls and serve.
Instructions
- 1
Step 1
Boil the broth by covering the beef with 2 liters of water. Strain the broth, and cut the meat into pieces.
- 2
Step 2
Peel the potatoes and cut them into cubes. Put them into the broth and cook until half-done.
- 3
Step 3
At the same time, sauté finely chopped onion and celery stalk in butter. A little later, add sweet pepper to the vegetables, and even later—chili pepper to taste.
- 4
Step 4
Chop the nuts coarsely. You can use absolutely any nuts, or mix two or three types. I'm using walnuts and a few cashews.
- 5
Step 5
Add the nuts to the vegetables and heat everything together.
- 6
Step 6
Mash the potatoes slightly directly in the pot, add the sliced meat, and bring to a boil.
- 7
Step 7
Add the vegetable mixture from the skillet to the soup, season with salt to taste. Add spices, preferably coarsely crushed. Finish with a bay leaf and a handful of cilantro. Stir the soup and remove from heat.
- 8
Step 8
Let it steep under the lid for about 15 minutes and serve with fresh herbs.