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Classico
Left soup
Delicious soup for the cold autumn days with tomato and paprika.
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Ingredients
Directions
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Cross the tomatoes, immerse in boiling water and dull. Cut the tomatoes in four, remove the seeds and cut the flesh into cubes.
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Clean the peppers and cut into cubes. Chop the garlic and onion.
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Heat in a pan of oil, fry the onion and garlic for about 2 minutes with cumin and coriander. Allow the mixture to cool on a plate.
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Meanwhile, season the minced meat with pepper, salt and cayenne pepper. Turn small meatballs into minced meat.
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Bring 2 liters of water to a boil in a soup pot. Crumble the bouillon tablets above it. Let the meatballs slide into the stock.
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Turn the heat down so that the broth stays in turmoil. After 5 minutes add the tomato cubes, fresh tomatoes, peppers and onion mixture.
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Stir in the rice and let it soften in about 10 minutes. Season the soup with salt and sambal.
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Finally cut the chives above.
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Nutrition
380Calories
Sodium0% DV2.620mg
Fat23% DV15g
Protein36% DV18g
Carbs14% DV41g
Fiber16% DV4g
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