Say something here about this soup. What’s its history? What’s notable about it?
Serves: 4
Ingredients
- 12 ounces beef stew meat, cubed
- 12 ounces pork shoulder roast, cubed
- 1 large onion, sliced
- 2 large cloves garlic, chopped
- 1 each green pepper, sliced
- 1 teaspoon caraway seed
- 1 tablespoon paprika (half hot – half smoked) 1/2 teaspoon marjoram
- salt and pepper to taste
- 1/2 cup crushed tomatoes
- 1 pound potatoes, cut in chunks
- water to cover
- olive oil
- optional rosemary
- optional red or white wine
Instructions
- Brown the onion in olive oil using a large pot or Dutch oven
- Add garlic and continue to brown
- Once brown, transfer the mixture to another bowl
- Add the meats to the oil left in pot and brown the meat
- Add green pepper and spices; continue to brown the meat
- Return the onion and garlic to the pot
- Add crushed tomatoes and enough water to cover
- Simmer until meat is tender and almost done
- Add potatoes and simmer another hour
- Taste and adjust seasonings
- Serve garnished with parsley
Nutrition
Per Serving (excluding unknown items): 421 Calories; 19g Fat (41.5% calories from fat); 33g Protein; 29g Carbohydrate; 4g Dietary Fiber; 92mg Cholesterol; 141mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
