Instructions
- Cut the meat into medium-sized pieces. Fry in a frying pan from all sides, stirring.
- Add tomatoes in their own juice with juice and 2 cloves of garlic.
- Stir, bring to a boil, reduce the heat to a minimum and cover with a lid. Simmer in your own juice with tomatoes for at least 1-1.5 hours. If the liquid boils during the whole process, add a little water so that the meat is stewed and not fried. Beef turns soft and melts in the mouth.
- Cut the potatoes into cubes, add to the meat, pour boiling water (1-1.5 liters, depending on how thick you want the soup.) Salt.
- While the potatoes are cooking, prepare the roast. Cut carrots into strips, finely chop onions, zucchini into cubes.
- Fry, stirring, in vegetable oil for about 5 minutes. Add oregano (or other favorite spices).
- When the potatoes are ready, add the roasting and bay leaf.
- Then finely chop the greens. Bring to a boil, remove from heat and let stand for 15 minutes. When serving, sprinkle with allspice.
- Thick, warming and incredibly delicious soup is ready!
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