Filter
Reset
Sort ByRelevance
Classico
Left soup
Delicious soup for the cold autumn days with tomato and paprika.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
25 minMain dishsweet potato, garlic, large onion, red pointed pepper, cocktail tomato, minced beef, Mexican spices, fresh oregano, tortilla chips natural,mexican minced meat with sweet potato
-
30 minMain dishpotatoes, salmon fillet, whole roasted peppers, creme fraiche, garden peas,salmon with creamy pepper sauce
-
30 minMain dishoil, potato slices, onions, Eggs, crispy corn granules, mayonnaise, lettuce, tomatoes,corn tortilla with cabbage lettuce
-
80 minMain dishgarlic, mild paprika, ground cumin, honey, fresh thyme, lemon, olive oil, leg ham natural,spicy leg ham
Nutrition
380Calories
Sodium0% DV2.620mg
Fat23% DV15g
Protein36% DV18g
Carbs14% DV41g
Fiber16% DV4g
Loved it