Soup with sweet pepper and paprika
6 servings
180 minutes
Sweet pepper and paprika soup is a true embodiment of the rich flavors of European cuisine. Its base is a fragrant meat broth simmered for hours, infused with spices and juicy pieces of beef. Tender potatoes, sweet peppers, carrots, and onions are added to create a harmony of color and taste. Tomato paste, paprika, and a splash of red wine add depth with a slight acidity and noble hue. Traditionally served hot, it fully reveals all its flavor nuances. It is perfect for cozy family lunches or warm gatherings with friends, warming and delighting with its rich aroma and soft, balanced taste.
1
Cut the beef into portion pieces, cover with water, add bay leaf and pepper, and boil for 2.5 hours.
- Beef: 400 g
- Water: 2.5 l
- Bay leaf: 1 piece
- Allspice berries: 2 pieces
2
Peel the potatoes, cut them into cubes, and add them to the broth with meat.
- Potato: 3 pieces
3
Cut the carrot into circles and also send it to the pot.
- Carrot: 1 piece
4
Slice the onion into half rings and fry in vegetable oil until translucent.
- Onion: 1 piece
- Water: 2.5 l
5
Cut the pepper into large cubes, add to the pan with the onion, and sauté until soft. Add paprika to the pan and cook for another 5 minutes. Place the onion with the pepper and paprika into a pot.
- Bell pepper: 3 pieces
- Paprika: 3 tablespoons
6
Add tomato paste, salt, sugar, and wine to the soup. Bring to a boil and simmer for 5 minutes.
- Tomato paste: 50 g
- Salt: to taste
- Sugar: 2 tablespoons
- Sweet red wine: 10 ml
7
Serve hot.
