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
120minutes
Servings
4
Cook Time
120minutes
Ingredients
Instructions
  1. Wash the meat, peel off the films, cut into pieces, roll in flour.
  2. Fry in vegetable oil in a deep saucepan, preferably in one layer, so that the meat is well browned.
  3. Cut the onion into small cubes, add to the meat, put out a little.
  4. Sprinkle with paprika and red pepper, mix.
  5. Pour in the wine, bring to a boil.
  6. 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.
  7. Lightly fry the mushrooms and sausages, add tomato paste and fry with it for a couple of minutes.
  8. 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.
  9. That’s it! You can pour on plates and treat everyone who is waiting!
  10. Bon appetit.
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