Ingredients (for 4):
- Pork rump - 600 g
- Celery - 250 g
- Carrot - 250 g
- Onion - 250 g
- White cabbage - 250 g
- Cooking oil - 2 tsp
- Green bell pepper - 15 g
- Red chili - 1
- Beetroot - 1/2
- Bay leaf - 2
- Garlic finely - 1 tsp
- Tomato - 1
- Tomato paste - 50 g
- Maggi - 1 tsp
- Tomato juice - 125 ml
- Tabasco - dashes
- Salt - 1 tsp
Procedures:
1. Prepare the stock by boiling the pork rump, half a onion, 2 stalks of celery, half a carrot, 2 bay leaves and 10 black peppercorn with 1 litre of water.
2. Cut the celery and carrot into strips.
3. Cut the onion, green bell pepper into strips.
4. Cut the beetroot, tomato into strips.
5. Cut the white cabbage into pieces.
6. Stir-fry the vegetable with oil.
7. Add the stock and other ingredients. Cook for 45 minutes.
8. Season with salt, maggi and tabasco.
9. Cut the pork rump into cubes and mix back into the soup.
10. Serve with sour cream if desired.
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