Left soup

Name: left soup
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 4 tomato; 1 Red pepper; 1 toe garlic; 1 onion; 1 el traditional olive oil; 0,5 tl ground cumin; 0,5 tl Ketoembar ground coriander; 250 g minced beef variation possible; 1 mespoint cayenne pepper; 5 vegetable stock; 400 g tomato cubes look; 150 g desert rice business suit; 1 mespoint sambal oelek; 10 g fresh chives bag

Delicious soup for the cold autumn days with tomato and paprika.

Ingredients

Directions

Cross the tomatoes, immerse in boiling water and dull. Cut the tomatoes in four, remove the seeds and cut the flesh into cubes.
Clean the peppers and cut into cubes. Chop the garlic and onion.
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.
Meanwhile, season the minced meat with pepper, salt and cayenne pepper. Turn small meatballs into minced meat.
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.
Turn the heat down so that the broth stays in turmoil. After 5 minutes add the tomato cubes, fresh tomatoes, peppers and onion mixture.
Stir in the rice and let it soften in about 10 minutes. Season the soup with salt and sambal.
Finally cut the chives above.