Olive red soup

(Volume of the finished soup – about 3 l)
3 jars of olives, pitted
2 medium carrots
1 large onion
3-4 medium potatoes
800-900 grams of meat (beef / veal / chicken)
3 tbsp. l. tomato paste
1 tbsp. l. flour
3 h. L. sugar
pepper mixture
olive oil (optional) oil for frying

How to cook:
1. Drain the cans of olives, olives put in warm water and keep for about 1 hour, went to extra salt and sharpness. The water change 2-3 times.
2. Boil the broth, strain the meat cut into large chunks. Ready soup should be about 2 liters.
3. In the broth to put meat and diced potatoes and cook for about 10 minutes
4. At this time in a pan with olive oil popasserovat little chopped medium-sized onion and carrots (julienne).
5. Add the onion, carrots and olives (without water) in the broth, bring to a boil.
6. In a small bowl, mix the tomato paste + flour + add broth until smooth watery.
7. Add the olive mixture of tomato soup + sugar + + pepper mixture and salt to taste. Olive Cook the soup over medium heat until tender (about 20-30 minutes).

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