| Cook Time | 60 minutes |
| Servings |
Ingredients
- 200 gram Spaghetti small, broken into small pieces
- 2 pieces Tomato
- 2 pieces Potatoes
- 2 pieces Celery root
- 2 tablespoons Tomato puree
- 1 pinch Red hot pepper
- Oregano (dried)
- 2 tablespoons Olive oil
- 1 piece Bulgarian pepper green
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Prepare the vegetables: wash everything, dry it, clean it.
- Cut sweet peppers, potatoes and carrots into approximately the same medium-sized pieces. Thinly slice the celery.
- Scald the tomatoes, then pour cold water over them and remove the skin, finely chop the pulp.
- Put the potatoes and carrots in a saucepan, pour 2 liters of drinking water, bring to a boil, cook for 10 minutes.
- Then lay out the tomatoes,
- Celery,
- Cook sweet pepper and oregano on low heat for another 10 minutes.
- Add spaghetti, tomato puree, 2-3 tablespoons of olive oil, hot and ground black pepper, salt to the soup. Cook until the pasta is soft, about 8 minutes.
- Pour the finished soup on plates, sprinkle with olive oil and season with dried oregano.
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