Cabbage soup with bell pepper
Description
Hearty and aromatic soup. The only difference between this cabbage soup with bell pepper and classic shchi is the addition of bell pepper. We will prepare it using fresh cabbage. This soup is not very high in calories, so it is suitable even for those on a diet. The abundance of vegetables makes this soup especially nutritious. So, how to cook cabbage soup with bell pepper? 1. Rinse the meat and place it in a large pot. Pour in cold water (about 2 liters). Put on the stove and bring to a boil. Skim off the foam with a ladle before boiling. 2. Once the meat starts boiling, reduce the heat to low and simmer for 40 minutes. 3. Remove the cooked meat from the broth, let it cool, then chop finely. 4. Finely shred the cabbage and add it to the broth. 5. Peel, rinse, and cut the potatoes into small cubes. Add them to the broth with cabbage. 6. Salt the soup and stir. Increase the heat to medium. 7. Wash the bell pepper, clean it, and slice into half-rings. Add to the soup. 8. Wash the tomatoes, remove the skins, and pass them through a meat grinder. 9. Peel the onion and dice finely. 10. Peel, wash, and slice the carrots into half-rings or full rings. 11. Sauté the diced onion in vegetable oil until soft. Add the carrots, mix, and fry for several minutes. Then pour in the tomato puree. Stir everything and simmer for a couple of minutes. Then add this mixture to the soup. 12. Add the chopped beef, black peppercorns, bay leaf, and salt to taste to the soup. 13. Bring the soup with all ingredients to a boil and cook for 15 minutes. The vegetables should be fully cooked. 14. Wash parsley and dill, chop finely, and add to the cabbage soup with bell pepper. Cabbage soup with bell pepper is ready! Serve with your favorite bread and sour cream. The soup is ready to serve.