Soup in a cauldron on a fire

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to cook soup in a cauldron over a fire? Prepare all the products indicated in the recipe. To make the broth rich and tasty, use bone-in meat and pulp whenever possible.

2. STEP 2

   

   Rinse the meat and dry with paper towels. Cut the pulp into medium-sized portions.

3. STEP 3

   

   Peel the carrots and onions. Cut the pepper in half and remove the seeds. Rinse the vegetables and cut into small cubes.

4. STEP 4

   

   Place the cauldron and heat it well. Pour in vegetable oil. Once the oil is hot, fry the vegetables. Stirring, cook until the onions and carrots are browned. Use a slotted spoon to catch the roast into a separate plate, leaving the aromatic oil in the cauldron.

5. STEP 5

   

   Place the meat in the cauldron. Fry for a few seconds, stirring constantly.

6. STEP 6

   

   Pour in water. How much water should I use? It completely depends on how thick you want the soup to be. I took 3.5-4 liters for the specified amount of food. water and the soup turned out thick. Cover the cauldron with a lid and cook the broth over a moderate fire until the beef is cooked (1.5-2 hours). During the cooking process, the water will partially evaporate. Periodically add the missing amount of liquid.

7. STEP 7

   

   While the broth is cooking, prepare the remaining ingredients. Remove the skins from the tomatoes if desired. I leave the tomatoes as they are. Peel the garlic. Cut the tomatoes into cubes and chop the garlic by hand with a sharp knife.

8. STEP 8

   

   Grind the shelled walnuts in a mortar.

9. STEP 9

   

   Add the nuts to the tomatoes and garlic. Add all the spices.

10. STEP 10

    

    Pour in tomato sauce and tomato paste. Finely chop the cilantro or parsley and add to all the ingredients.

11. STEP 11

    

    Mix everything thoroughly, cover with cling film or a flat plate and leave to brew in the shade while the meat cooks.

12. STEP 12

    

    Rinse the rice several times until the water is clean. When the beef is ready, place the rice in the cauldron. Salt everything to taste. Cook over low heat until the rice is half cooked (about 10 minutes).

13. STEP 13

    

    Place the roast, bay leaf and tomato dressing into the cauldron.

14. STEP 14

    

    Mix everything thoroughly and simmer over a fire with the lid open until the rice is completely cooked (about another 10 minutes). Taste the finished soup for salt. If necessary, add salt and add lemon juice if desired (I usually don’t use lemon). Add chopped greens to the finished dish. Keep it on the fire for about a minute or two and remove the cauldron from the heat.

15. STEP 15

    

    The most aromatic soup is ready, ready to serve!

16. STEP 16

    

    Nourishing and incredibly tasty!