Czechoslovakian Soup
8 servings
90 minutes
The 'Czechoslovak' soup is a fragrant and hearty dish of European cuisine that combines the richness of minced meat with the freshness of vegetables. Its history traces back to the culinary traditions of Czechoslovakia, where simplicity in preparation and ingredient availability were important. The rich flavor comes from a combination of stewed cabbage, tomatoes, and fried minced meat, while carrots and sweet peppers add a light sweetness. Lemon juice and herbs provide freshness, and sour cream softens it for a more delicate texture. This soup warms and satisfies perfectly, making it ideal for both everyday lunch and cozy family dinners. It is served hot, complemented by fresh bread or croutons.
1
Fry the chopped cabbage. Add peeled grated tomatoes and sugar, and stew. In another pan, fry the minced meat. Separately fry the onion, mix with the minced meat, pepper, and salt, and fry.
- Cabbage: 600 g
- Tomatoes: 2 pieces
- Sugar: 1 teaspoon
- Ground meat: 600 g
- Onion: 2 heads
- Ground black pepper: to taste
- Salt: to taste
2
Dice the carrot, sweet pepper, and onion. Add the vegetables and minced meat to a pot of water and cook until the vegetables are done. Add salt and pepper.
- Carrot: 2 pieces
- Bell pepper: 2 pieces
- Onion: 2 heads
- Ground meat: 600 g
- Salt: to taste
- Ground black pepper: to taste
3
Add fried cabbage to the soup, bring to a boil and cook for 5 minutes. Serve with herbs, lemon, and sour cream.
- Cabbage: 600 g
- Fresh herbs: to taste
- Lemon juice: 1 tablespoon
