Zucchini tomato soup with meat

Step-by-step cooking

1. Step 1:

   

   To make soup, it is better to take beef pulp, but you can also make soup from pork and poultry meat. Wash the meat and cut into medium pieces.

2. Step 2:

   

   It is better to use a pan with thick edges or a small cast iron. Heat the vegetable oil in a saucepan, add the meat and fry over high heat, stirring, for about one minute.

3. Step 3:

   

   Add salt to the meat, reduce the heat under the pan to a minimum, cover with a lid and simmer until the meat is ready for about one and a half hours. If there is no liquid left in the pan, then add a little boiling water if necessary. If you use pork or poultry, the cooking time will decrease.

4. Step 4:

   

   While the meat is stewing, cook the vegetables. Peel and wash potatoes, carrots, onions and garlic. Wash the zucchini as well, if you use zucchini, then you can remove the peel.

5. Step 5:

   

   Cut carrots into thin strips, chop onions finely.

6. Step 6:

   

   Cut potatoes into small, if possible, identical cubes.

8. Step 7:

   

   Cut zucchini into cubes about the same size as potatoes. Chop the garlic as finely as possible or pass it through a garlic press or press.

9. Step 8:

   

   If the meat is already ready, and there is still liquid in the pan, then make the fire to maximum, remove the lid and let the excess liquid boil off. Then send the carrots and onions to the meat, stirring, fry for a few seconds.

10. Step 9:

    

    Then send potatoes and tomato sauce to all the ingredients (you can also use one tablespoon of tomato paste instead of sauce). Mix everything and pour 1 liter of boiling water. The amount of water can be adjusted at your discretion, depending on how thick you want to get the soup. After boiling, reduce the heat to medium and cook until the potatoes are ready (about 10-15 minutes).

11. Step 10:

    

    When the potatoes in the soup are ready, make the fire again to the maximum and send the zucchini, garlic and bay leaf to the pan. Try for salt, if required, then add salt. After boiling, reduce the heat to a minimum and cook for about one to two minutes. Remove the pan from the heat, cover with a lid and leave to infuse for 15 minutes.

12. Step 11:

    

    When serving, sprinkle with fresh herbs and pepper if desired. Very tasty with sour cream.