Spicy tomato beef soup with corn, beans, sauce

Rich, bright, with character, very tasty! Spicy tomato beef soup with corn, beans, sauce is good to serve, seasoning with thick sour cream. It turns out to be a cross between Mexican and Georgian cuisines!

Julia

Recipe author

Spicy tomato beef soup with corn, beans, sauce

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Beef

400

Onion

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

400

Water

Potatoes (Medium or large size)

Carrots (Large)

Garlic

Red beans (Canned)

400

Canned corn

400

Fig

200

Salt (To taste)

Sugar (To taste)

Zira

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

Step-by-step cooking

Cooking time: 2 h 30 min

Step 1:
Cook beef broth. Better take beef on the bones for a more rich broth. Cook until boiling, remove the resulting foam. You can add tomato and onion here for saturation. Add salt. About half a tablespoon of salt. Cook the meat for about two hours. To check the meat, try to pierce it with a knife. If the knife enters easily, it's done. Strain the broth.
Step 2:
Take out the finished meat and cut it into small squares. Then peel the vegetables: onions, carrots, potatoes.
Step 3:
Cut the potatoes into small cubes. Add to the broth. Boil for 6-10 minutes, until tender. Turn off the future soup and set aside for now.
Step 4:
Cut onion and carrot into small cubes.
Step 5:
Fry the onion and carrot in a frying pan for a few minutes until the onion is slightly golden.
Step 6:
Add tomato sauce from tomatoes with onion, garlic and hot pepper (I have this homemade adjika). You can take these ingredients and grind them in a blender if you don't have them in the form of sauce. From seasonings: hops-suneli, cumin, sugar, salt.
Step 7:
Simmer everything in a frying pan for 5 minutes. Try to taste if there are enough spices and salt.
Step 8:
Open a can of beans, rinse it, pour it into the sauce. Mix it up. Put out for 2 minutes.
Step 9:
Then open the corn and pour it into the sauce as well. Stir and simmer for 2 minutes. Peel the garlic, squeeze it into the cooking mixture.
Step 10:
Add the finished roast to the soup preparation. Set aside for the soup to infuse. Boil the rice. Add the washed rice in portions to the soup. Serve the finished soup with herbs and sour cream.
Step 11:
Bon appetit!

The soup turns out very rich. If you use more water initially, the soup will turn out less thick.

Rice should be boiled in water with salt for 15-20 minutes. Before cooking, rinse it with cold water to clear water. After steaming, rinse as well.

If you don't like or don't have beans or corn, you don't have to add it to the soup.

Since the soup is cooked with adjika, it turns out to be quite sharp. Therefore, when serving, fat sour cream is ideal.

When you cook the broth, you can add celery and carrots for flavor. After being brought to readiness, everything must be removed from the resulting broth.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

In this recipe, I combined several ideas - Mexican soup with red beans was the basis, it resembled kharcho in spices and sharpness, and the added rice at the end to the finished soup is already something from Asia.