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Left soup
 
 
4 ServingsPTM55 min

Left soup


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

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Directions

  1. Cross the tomatoes, immerse in boiling water and dull. Cut the tomatoes in four, remove the seeds and cut the flesh into cubes.
  2. Clean the peppers and cut into cubes. Chop the garlic and onion.
  3. 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.
  4. Meanwhile, season the minced meat with pepper, salt and cayenne pepper. Turn small meatballs into minced meat.
  5. 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.
  6. Turn the heat down so that the broth stays in turmoil. After 5 minutes add the tomato cubes, fresh tomatoes, peppers and onion mixture.
  7. Stir in the rice and let it soften in about 10 minutes. Season the soup with salt and sambal.
  8. Finally cut the chives above.


Nutrition

380Calories
Sodium0% DV2.620mg
Fat23% DV15g
Protein36% DV18g
Carbs14% DV41g
Fiber16% DV4g

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