Soup
Description
Perfect for lunch. It might seem unusual to add potatoes to a broth tangy with wine vinegar and tomatoes, but it works wonderfully—the flavors meld beautifully, resulting in a tasty and vibrant soup. Especially if you don't skimp on the spices. The soup is ready to serve.
Instructions
- 1
Step 1
Dice the onion and garlic.
- 2
Step 2
Cut the pork into small cubes. Place in a saucepan with a thick bottom and pour in water – half a liter is enough.
- 3
Step 3
Bring quickly to a boil, carefully skim off the foam, and add the onion and garlic to the soup. Pour in the olive oil, add a glass of strained tomatoes and a spoonful of tomato paste, then add the wine vinegar. Simmer over low heat for about 40 minutes, until the meat is tender.
- 4
Step 4
Cut the potatoes into large cubes and add them to the soup. Cook for about 15-20 minutes.
- 5
Step 5
Season with salt to taste, add brown sugar, all types of coarsely ground pepper, and oregano. Cover tightly with a lid and cook for another 10-15 minutes, until the potatoes are tender.
- 6
Step 6
Then let the soup steep for another 15 minutes and serve it hot, preferably with cornbread or, as in my case, with crispy corn flour sticks.