You will need
- - 3 cans of olives;
- - 800 g of meat;
- - 4 potatoes;
- - 2 carrots;
- - 1 onion;
- - 3 tbsp. spoons of tomato paste;
- - 3 tsp of sugar;
- - 1 tbsp. a spoonful of flour;
- - pepper mix, salt, olive oil.
From jars of olives drain the liquid. Put the olives in warm water, hold for 1 hour, so that the olives have gone off the sharpness and salt. Change the water during this time 3 times.
Boil broth from meat. Meat can take any - veal, pork, beef. Strain the broth, and cut the meat into large pieces. The finished broth should make about 2 liters.
Put meat and diced potatoes in broth, cook for 10 minutes.
Cut the carrots into straws, chop the onion, fry the oil in olive oil. Then add to the broth along with the olives. Bring to a boil.
Mix separately the flour with the tomato paste and a small amount of the broth to make a homogeneous, wetish mass of red.
Add tomato mixture to the soup, salt to taste. Add sugar and pepper mixture. Cook the olive red soup over medium heat for 20-30 minutes.After that, turn off the stove and let the soup stand under the lid for another 5 minutes. Serve the soup hot.
Tip 2: Fazany soup with red wine
Hunting pheasant soup with the addition of dry red wine is a traditional recipe for good old Bavaria. Pieces of pheasant meat with root vegetables and spices will amaze with unusual taste and delight with the variety of the first dish.
You will need
- - 50 ml of oil;
- - 1 pheasant;
- - 1 onion bulb;
- - 120 g of root vegetables;
- - 10 allspice peppers;
- - 1/2 tsp. salts;
- - 1 sweet pepper;
- - 150 g noodles;
- - 250 ml of wine.
We clean the pheasant carcass from feathers, wash it thoroughly under water. Place in a saucepan, fill with water (one and a half liters), add one onion of onion peeled.
Fry shredded root vegetables in olive oil. Add to boiling water with pheasant. Add salt to taste and peppercorns (allspice). Cook no more than an hour.
We take out the cooked pheasant and separate the meat from the bones. Pieces of meat returned to the strained broth.
Fry in the remaining oil after the root sweet pepper, cut into chunks. Add it to the broth, which is again brought to a boil, and throw the raw noodles. Cook in boiling water for five minutes.
Add wine to the soup (best of all - dry red), reduce the heat and cook the soup until the noodles are ready.