Meat soup with pumpkin on the fire
8 servings
90 minutes
Meat soup with pumpkin over a campfire is a true Russian dish filled with the aromas of nature and the coziness of outdoor cooking. Its roots go back to the traditions of cooking over an open flame, where hot and hearty soup warmed travelers and hunters. The velvety sweetness of pumpkin combines with the rich flavor of beef, the tenderness of potatoes, and a light mushroom note from champignons. Garlic and herbs add extra spice to the dish, making it not only nutritious but also truly fragrant. This soup is perfect for cooking over a campfire during nature outings or cozy family evenings.
1
Finely chop the onion and send it to fry in sunflower oil.
- Onion: 2 heads
2
Dice the carrot and add it to the onion after 2 minutes.
- Carrot: 100 g
3
Take a small pumpkin. Cut the pumpkin into small pieces and add it to the onion and carrot. Sauté everything together for 15 minutes, stirring occasionally.
- Pumpkin: 1500 g
4
Chop the beef fillet very finely and sauté it with pumpkin and other vegetables for 25 minutes, stirring regularly.
- Beef: 1000 g
5
Cut fresh champignons into large pieces. This will add some liquid and aroma to the dish. The juice will soak into the meat. Fry for no more than 5 minutes.
- Champignons: 15 pieces
6
Add 2 heads of garlic.
- Garlic: 2 heads
7
Add boiling water. Hot water will prevent the meat from becoming tough. At the same time, add salt and black pepper to taste. Cook for 25 minutes.
- Boiling water: 2 l
8
After 25 minutes, add the potatoes and cook for another 20-30 minutes until done.
- Potato: 1000 g
9
The final touch is to add aromatic greens.
- Green: 1 bunch