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Spicy tomato beef soup with corn, beans, sauce

Spicy Tomato Beef Soup with Corn and Beans

Rich, vibrant, full of character, and so tasty! This spicy tomato beef soup with corn, beans, and sauce is great served with a spoonful of thick sour cream. It lands somewhere between Mexican and Georgian cooking!

Julia

Recipe author

Spicy tomato beef soup with corn, beans, sauce

Composition / ingredients

Servings:

Beef

400

Onion

Tomato sauce (homemade tomato adjika with garlic and hot pepper)

400

Water

Potatoes (medium or large)

Carrots (large)

Garlic

Red beans (canned)

400

Canned corn

400

Rice

200

Salt (to taste)

Sugar (to taste)

Cumin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 8 % 1 g

Carbohydrates 69 % 9 g

54 kcal

GI: 33 / 67 / 0

Cooking method

Step 1:

Make a beef broth. It's best to use bone-in beef for a richer broth. Bring it to a boil and skim off the foam. You can add a tomato and an onion here for depth. Season with salt—about half a tablespoon. Cook the meat for about two hours. To check, try piercing it with a knife; if the knife slides in easily, it's done. Strain the broth.
Step 2:

Take out the cooked meat and cut it into small squares. Then peel the vegetables: onion, carrot, and potatoes.
Step 3:

Cut the potatoes into small cubes and add them to the broth. Boil for 6–10 minutes, until tender. Turn off the soup and set it aside for now.
Step 4:

Cut the onion and carrot into small cubes.
Step 5:

Sauté the onion and carrot in a skillet for a few minutes, until the onion turns slightly golden.
Step 6:

Add the tomato sauce made from tomatoes with onion, garlic, and hot pepper (mine is homemade adjika). If you don't have it as a sauce, you can grind those ingredients together in a blender. For seasonings: khmeli-suneli, cumin, sugar, and salt.
Step 7:

Simmer everything in the skillet for 5 minutes. Taste and check whether there's enough seasoning and salt.
Step 8:

Open a can of beans, rinse them, and add them to the sauce. Stir. Simmer for 2 minutes.
Step 9:

Then open the corn and add it to the sauce as well. Stir and simmer for 2 minutes. Peel the garlic and press it into the cooking mixture.
Step 10:

Add the finished sauté to the soup base. Set it aside to let the soup steep. Boil the rice separately. Add the rinsed rice to the soup by the portion. Serve the finished soup with fresh herbs and sour cream.
Step 11:

Enjoy!

The soup comes out very rich. If you start with more water, it'll be thinner.
Cook the rice in salted water for 15–20 minutes. Before cooking, rinse it with cold water until the water runs clear; rinse it again after cooking.
If you don't like or don't have beans or corn, you can leave them out.
Since the soup is made with adjika, it comes out fairly spicy, so a rich sour cream is perfect when serving.
When making the broth, you can add celery and carrot for flavor; once it's done, remove them from the broth.
For the best flavor, use neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an unpleasant aftertaste.
To keep your eyes from stinging while cutting onion, rinse the onion and the knife with cold water. Your cutting board won't pick up the onion smell if you rub it with a piece of lemon before slicing.
In this recipe I combined a few ideas—Mexican red bean soup was the base, the spices and heat echo kharcho, and the rice added at the end is a touch from Asia.