Olive red soup is an Arabic cuisine. It will appeal to all lovers of olives. Soup with meat is being prepared, so it turns out to be satisfying, tomato paste adds rich color to it. Olives must be taken pitted.
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You will need
- - 3 jars of olives;
- - 800 g of meat;
- - 4 potatoes;
- - 2 carrots;
- - 1 onion;
- - 3 tbsp. tablespoons of tomato paste;
- - 3 tsp sugar;
- - 1 tbsp. a spoon of flour;
- - pepper mixture, salt, olive oil.
Instruction manual
1
Drain the liquid from the jars of olives. Put the olives in warm water, hold for 1 hour, so that the extra sharpness and salt leave the olives. Change the water 3 times during this time.
2
Boil the broth from the meat. You can take any meat - veal, pork, beef. Strain the broth, and cut the meat into large pieces. The finished broth should be about 2 liters.
3
Put meat and diced potatoes in the broth, cook for 10 minutes.
4
Cut the carrots into strips, chop the onion, fry the oil in olive oil. Then add to the broth with olives. Bring to a boil.
5
Combine the flour separately with tomato paste and a small amount of broth to make a homogeneous, reddish mass.
6
Add the tomato mixture to the soup, salt to taste. Add sugar and pepper mixture. Cook olive red soup over medium heat for 20-30 minutes. After that, turn off the stove and let the soup stand under the closed lid for another 5 minutes. Serve the soup hot.