Soup
Description
A hearty first course. We'll add spiciness to the soup with hot pepper and garlic, and for aroma, include a bit of khmeli-suneli and fresh dill. I suggest cooking the broth with pork, and also adding some boiled-smoked bacon to the sauté. For the grain, I recommend using millet. This spicy soup will quickly warm you up and satisfy your hunger, so be sure to save this recipe. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Transfer the meat to a saucepan, pour in water, add bay leaf, and simmer the broth for 50 minutes after boiling over low heat.
- 3
Step 3
When the broth is ready, peel and rinse the potatoes, then wash and dry them. Cut the potatoes into medium pieces and add them to the broth.
- 4
Step 4
Then add the buckwheat groats to the broth. Cook the potatoes and buckwheat groats for 20 minutes over medium heat.
- 5
Step 5
While the potatoes are boiling, peel the onion and carrot. Chop the onion into small cubes, grate the carrot on a fine grater. Finely chop the chili pepper, cut the bacon into cubes. Heat a frying pan, add some oil, then add the onion, carrot, chili pepper, and bacon. Fry for a few minutes.
- 6
Step 6
Next, add tomato paste and khmeli-suneli to the skillet, mix everything, and transfer the sauté to a pot.
- 7
Step 7
Chop the dill finely and grate the garlic on a fine grater.
- 8
Step 8
Cook the soup with the sautéed vegetables for another 5 minutes, add salt and pepper to taste.
- 9
Step 9
Add garlic and dill to the soup. Remove the pot from the heat, cover with a lid, and let it steep for five minutes. That's it—serve the soup.
- 10
Step 10
The soup is ready. Serve hot.