Argentine-style soup
Description
The soup is easy and quick to prepare. You can adjust the spiciness to your taste with chili pepper. However, I don't recommend reducing the amount of spices—feel the Argentine passion. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients. My beef is already boiling.
- 2
Step 2
Boil the beef as usual, adding onion and root vegetables. Cut the cooked meat into medium cubes. Strain the broth.
- 3
Step 3
Dice the onion and coarsely chop the garlic. Heat oil in a heavy-bottomed pot and sauté cumin until fragrant. Add the onion and garlic, and cook until golden.
- 4
Step 4
Add the meat and carrot cubes. Fry, stirring, for 3-4 minutes.
- 5
Step 5
Add potatoes and pumpkin, cut into cubes twice as large as the carrots. Sprinkle with paprika and sauté until the fat turns red.
- 6
Step 6
Pour in hot broth until it covers the contents of the pot by two fingers' width. This is a thick soup. Simmer over low heat until the potatoes are almost done. If you're using frozen corn and peas, add them to the soup right after the potatoes come to a boil. If using canned, add them at the end.
- 7
Step 7
After boiling, add coriander, a bit of fresh chili, and bay leaf. Season the soup with salt to taste, bring to a boil once again, then turn off the heat. Let it steep, covered, for 10–15 minutes.
- 8
Step 8
Serve the Argentine soup in ceramic dishes so that it stays hot longer.