Hunting Soup Recipe
Fragrant, rich, bright! And this fragrance! Mmmm... Smoked paprika! That's a lot! It gives such an incredible taste and such an optimistic color! Yes, more... And cranberries! Imagine: you are taking a spoonful of hot soup, and then an explosion - you have seen through this wild berry. A new taste in a second. A game of flavors, textures, seasonings - that's what this rich warming soup is!
Servings 4
Cook Time 120 minutes
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
Instructions
- Wash the meat, peel off the 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, mix.
- Pour in the wine, bring to a boil.
- Add the broth (1.5 - 2 liters so that it covers the meat) and sugar, simmer on low heat until the meat is ready (1-1. 5 hours). In the middle of the process, add the carrot pieces.
- Lightly fry the mushrooms and sausages, add 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 them boil and boil for a couple of minutes.
- That's it! You can pour on plates and treat everyone who is waiting!
- Bon appetit.