Chili Soup Recipe
Great soup for the cold season-thick, filling, warming… and, of course, very tasty!
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Pour 2 tablespoons of vegetable oil into a frying pan and heat over medium heat. Finely chop the onion and fry it until lightly Golden. Garlic is also finely chopped, add to the onion, fry all together for 30 seconds.
  2. Put the minced meat in the pan, fry it, breaking the lumps with a spatula. Add the tomato paste and fry, stirring. Then pour in 200 ml of water, stir, bring to a boil and remove from heat.
  3. Carrot cut into small cubes, sweet pepper and tomato cut a little larger. Tomatoes can be pre-peeled. Measure out the required amount of sweet paprika and cumin.
  4. In a saucepan with a thick bottom, pour a couple of tablespoons of vegetable oil, heat over medium heat. Add the sliced carrots and pepper and fry, stirring, for 1-2 minutes. Then add the tomato and fry the vegetables for another minute. Add paprika and cumin (for more flavor cumin can be pre-lightly (!) grind), mix. Add minced meat with onion and garlic.
  5. Pour in water or broth – as much as you need to get the desired thickness of soup (I poured 800 ml). Add the Bay leaf, salt and sugar to taste. Bring the soup to a boil and cook for 8-10 minutes. Wash the beans, let the water drain, then add the beans to the boiling soup.
  6. Season the soup to taste with hot pepper and cook for another 4-5 minutes. Turn off the heat, let the soup brew a little (five to ten minutes), then you can serve. When serving, you can sprinkle the soup with finely chopped herbs-coriander will be perfect here, but you can also take parsley.
  7. Bon Appetit!
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