Soup with canned meat
Description
The recipe won't take much time. Canned meat is a very rich ingredient that adds a distinctive flavor and texture. The fat in the can is perfect for sautéing. You can add buckwheat, rice, or thin vermicelli to this soup. It's best to eat the dish hot and right after cooking—don't save it for the next day. Be sure to serve it with roasted peppers, which will enhance and complement the soup's flavor. Serve the soup hot.
Instructions
- 1
Step 1
1. Wash the bones and place them in a saucepan. Add the washed but unpeeled onion, pour in two liters of water, add bay leaf, and simmer over low heat for 1 hour. After that, remove the bones, bay leaf, and onion, and leave the resulting broth on the heat.
- 2
Step 2
2. Sort and wash the buckwheat, add it to the resulting broth, and cook for 15-20 minutes after boiling.
- 3
Step 3
3. Peel the onion and chop it into small cubes. Peel and wash the carrot, then cut it into thin strips. Pour the canned meat fat into a frying pan, sauté the onion first, then add the carrots.
- 4
Step 4
4. Add the sautéed vegetables to the cooked buckwheat, then add the canned meat, mix well, and simmer for 5–7 minutes. Season with salt, pepper, and spices, then turn off the heat. Let the soup steep for 5–10 minutes with the lid closed, then serve in portions with pieces of roasted pepper.