Fragrant, full bodied, bright! And the scent! Mmmm... Smoked paprika! Its a lot! It gives this incredible flavor and such an optimistic color! Yes, more... And cranberries! Imagine: you type a spoonful of hot soup and then the explosion - you have seen through this wild berry. A new flavor in a second. A game of flavors, textures, flavors-that's what this rich warming soup is!
| Cook Time | 120 minutes |
| Servings |
Ingredients
- 1 kg Beef
- 2 tablespoons Vegetable oil
- 1 piece Onion
- 2 tablespoons Flour wheat / Flour
- 100 ml Red dry wine
- 1,5 liters Broth
- 2 pieces Carrots
- 2 pieces Sausage hunting
- 200 gram Champagnons
- 1 piece Bulgarian pepper
- 100 gram Cranberries
- 2 tablespoons Tomato paste
- 1 tablespoon Sugar
- 1 teaspoon Chili pepper
- 100 gram Green peas fresh or frozen
- Salt, black pepper to taste
Ingredients
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Instructions
- Meat wash, to clear from films, cut into pieces, roll in flour.
- Fry in vegetable oil in a deep saucepan, preferably in one layer, so that the meat is well browned.
- Cut the onion into small cubes, add to the meat, put out a little.
- Sprinkle with paprika and red pepper, stir.
- Pour in wine, bring to boil.
- Add the broth (1.5 - 2 liters, so that it covers the meat) and sugar, simmer on low heat until the meat is cooked (1-1. 5 hours). In the middle of the process, add the carrot pieces.
- Lightly fry the mushrooms and sausages, add the tomato paste and fry with it for a couple of minutes.
- Add everything to the pan along with the strips of sweet pepper. Boil for ten minutes. Add the peas and lingonberries, let boil and boil for a couple of minutes.
- That's all! You can pour on plates and treat all waiting!
- Bon appetit.
