Hunting Soup Recipe
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!
Servings
4
Cook Time
120minutes
Servings
4
Cook Time
120minutes
Ingredients
Instructions
  1. Meat wash, to clear from 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, stir.
  5. Pour in wine, bring to 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 cooked (1-1. 5 hours). In the middle of the process, add the carrot pieces.
  7. Lightly fry the mushrooms and sausages, add the 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 boil and boil for a couple of minutes.
  9. That’s all! You can pour on plates and treat all waiting!
  10. Bon appetit.

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