Spicy tomato beef soup with corn, beans, sauce

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   Make beef broth. Better use beef on the bone for a richer broth. Cook until boiling, skim off any foam that forms. You can add tomato and onion here for richness. Add some salt. About half a tbsp. salt. Cook the meat for about two hours. To test the meat, try piercing it with a knife. If the knife goes in easily, it's done. Strain the broth.

2. STEP 2

   

   Remove the finished meat and cut into small squares. Then peel the vegetables: onions, carrots, potatoes.

3. STEP 3

   

   Cut the potatoes into small cubes. Add to broth. Boil for 6-10 minutes until done. Turn off the future soup and set aside for now.

4. STEP 4

   

   Cut the onions and carrots into small cubes.

5. STEP 5

   

   Fry the onions and carrots in a frying pan for a few minutes until the onions are slightly golden.

6. STEP 6

   

   Add tomato sauce made from tomatoes with onions, garlic and hot peppers (I use homemade adjika). You can take these ingredients and grind them in a blender if you don’t have them in the form of a sauce. Seasonings: suneli hops, cumin, sugar, salt.

7. STEP 7

   

   Simmer everything in a frying pan for 5 minutes. Taste to see if there is enough spices and salt.

8. STEP 8

   

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

9. STEP 9

   

   Then open the corn and add it to the sauce as well. Stir and simmer for 2 minutes. Peel the garlic and squeeze it into the mixture being prepared.

10. STEP 10

    

    Add the finished frying to the soup stock. Set aside for the soup to steep. Boil the rice. Add washed rice in portions to the soup. Serve the finished soup with herbs and sour cream.

11. STEP 11

    

    Bon appetit!