This soup is like medicine for my stomach! 🥬
Recipe Information
Soup With Meat and Vegetables
Cultural Context
Soup with meat and vegetables is a staple in many cultures, often reflecting local ingredients and traditions. This hearty dish serves as a comforting meal, especially in colder months, and is often made in large batches for families or gatherings. Variations abound, from the French pot-au-feu to the Italian minestrone, showcasing regional flavors and preferences.
beef
🥗Healthier: chicken
💰Cheaper: pork
Chicken is leaner and often less expensive than beef.
vegetable broth
🥗Healthier: homemade vegetable broth
💰Cheaper: water with seasoning
Homemade broth is fresher and more flavorful.
fresh herbs
🥗Healthier: dried herbs
💰Cheaper: no herbs
Dried herbs are more economical and have a longer shelf life.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is often less expensive while still providing good cooking properties.
Heat 2 tablespoons of sunflower oil in a pot over low heat.
Add 250 g smoked and diced Kaiser to the pot; cook for 2-3 minutes.
Add 2 onions to the pot and place it in the oven.
Add 1 grated carrot and let it cook on low heat for 4 minutes.
Add 1 capsicum pepper to the pot.
Pour in 1 liter of water over the vegetables, cover with a lid, and let it boil for 10 minutes.
Add 1 teaspoon of salt to the pot.
After 10 minutes, add 500 g pleurotus mushrooms cut into strips.
Add another 3 liters of water, cover with a lid, and let it boil for 50 minutes.
In a separate bowl, mix 300 g sour cream with 3 egg yolks.
Take 2 bowls of soup and add to the cream mixture to temper it.
Turn off the heat and add the cream mixture to the soup while mixing.
Season with ground pepper to taste.
Add 2 tablespoons of vinegar and 2 grated cloves of garlic.
Cooking Techniques
Equipment Needed
Spice Level:
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