Beef soup with tomatoes and pepper

Wonderful soup with beef and bell pepper. I learned the recipe for the first time and tried it on a visit to relatives, it has been a long time. Since then, shurpa has been on my family's list of favorite dishes. Very tasty, fragrant and satisfying. It can be included in the number of everyday preparations. The husband, who usually does not eat enough soups, recognizes shurpa. This food gives variety to everyday food.

Arina Koten

Recipe author

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Composition / ingredients

Servings:

Beef

700

Potatoes

700

Bell pepper

350

Tomatoes

300

Carrots

250

Onion

250

Garlic

Tomato paste

Greenery

to taste

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 7 g

Fats 12 % 2 g

Carbohydrates 47 % 8 g

78 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

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I cook in a four-liter saucepan. The number of products is indicated from this volume.
First I prepare the products so that I can put everything in a saucepan in time.
Finely chop the onion. I cut the meat into medium cubes. I like to cook from the pulp. Tomatoes – cubes. Red or yellow Bulgarian pepper – straws. I grate carrots on a grater.
I'm starting to cook. Fry onions in vegetable oil in a saucepan. Add the meat, fry well, about 20 minutes. I add tomatoes, peppers, carrots and tomato paste. I pour boiling water over everything so that the water covers the vegetables with meat. I leave it to simmer for 30 minutes. At this time, I peel and cut potatoes into cubes. In due time, I add potatoes to meat and vegetables. I also add boiled water, salt, pepper and cook for another 15 minutes until the potatoes are ready. When the soup is ready, remove from the heat, add garlic, crushed or grated, and leave to infuse for 20-25 minutes.