Pre-roasting soup products are typical of Central Asian cuisine. Uzbeks and Tajiks have such soups. The taste of this soup is very rich, the structure is rich. Soup is usually cooked thicker, more nutritious and served as a main course for dinner.
Description of preparation:
The soup is incredibly delicious! We will cook such soup on meat - beef, you can take ribs or breast - the bones in this soup will give additional saturation. You can also cook this soup with lamb. Vegetables can be any seasonal. Lentil is better to take whole, not crushed. You can add rice to lentils. Taste best cook this soup with green or brown, but this is a matter of taste. You can cook this soup with a wave. I usually put a dried pod of red hot pepper in the soup - it’s important that it is absolutely whole. After the pepper should be removed from the pan with the ready soup. Try it!
Ingredients:
- Beef - 400 Grams
- Onions - 2 Pieces (medium size)
- Carrots - 1 Piece
- Potatoes - 2-3 Pieces
- Eggplant - 1-2 Pieces
- Sweet pepper - 2 pieces
- Hot pepper - To taste
- Tomatoes - 2 Pieces (ripe)
- Vegetable oil - 2 tbsp. spoons
- Lentils - 1 Glass
- Zira - 1 Pinch
- Coriander - 1 Pinch
- Savory - 1 Pinch
- Black Pepper - To taste
Servings: 5-7
How to cook "Roast soup with vegetables and lentils"
Before cooking, dry the beef with napkins and cut into large pieces, the size of a matchbox. Heat the oil in a pan with a thick bottom and fry the meat until golden brown. Add coarsely chopped onions and fry until golden brown. Then add the carrots, cut into cubes and fry a little all together.
Add potatoes, cut into large cubes. Fry until light crust.
Add eggplant and sweet pepper. Fry a little.
Put the ripe tomato, diced. The skin can be removed, but it is not necessary. Let the tomato make juice and soften a little.
Pour the soup with boiling water on the palm above the meat with vegetables. Add the washed lentils. Boil 10 minutes. Put coarsely ground coriander and black pepper in the soup, a pinch of jeera, if you like. You can also add hot pepper to taste. Salt the soup should be at the end of cooking, so that the lentils boil well and even boil down a bit.
Add a pinch of savory to the soup. Let the soup stand under the lid of the 15 minutes and serve hot with fresh herbs and tortillas.
Source: povar.ru