 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
My mommy was preparing it very often in the cold winter evenings for dinner when everything outside was covered in white and the snow was slowly falling. Ingredients:
300 gr pork meat, chopped |
1 white onion |
1 large carrot |
2 medium size potatoes |
1/3 stick celery |
100 gr smocked backon, chopped |
2 fresh tomatoes |
2 fresh bay leaves |
fresh parsley, chopped |
salt to taste |
1/3 tsp ground black paper |
2 tbsp light corn oil |
50 gr small pasta to your choice (i've used little stars) |
(gf: use your favorite small pasta) |
Directions:
1. Peel the onion and chop it finely. Peel the carrot and slice it into rounds. Peel the potatoes and coarsely chop them. Slice in half the celery stick from the long side, then chop into small piecess. Peel the tomatoes and slice into julliene.
2. Pour the oil on the bottom of a deep and heavy saucepan. Pour over medium high heat.
3. When it's warm enough, add the chopped meat and cook stirring occasionally until lightly brown from all sides. Add the potatoes, the celery and the carrot. Add two drops of water and cover. Cook stirring occasionally about 3 minutes.
4. Add the Onion and the backon and stir. Cook about 2 more minutes or until the onion is tender.
5. At this point add the tomato julliene. Add salt to taste, the black paper, the bay leaves and the chopped parsley. Stir well. Add about 600-700 ml warm water. Cover and cook over high heat about 40 minutes, or until the liquid is reduced almost in half.
6. Now add your choosen small pasta and cook the time indicated on the box.
7. Once ready, remove from the heat and remove the bay leaves.
8. Usually, in Bulgaria we use to transfer the soup into a serving bowl for soups and we serve it in the center of the table. Then mommy is serving into the dishes.
9. My mother was serving this soup with a toasted bread slices and a hot red paprika apart.
10. Enjoy!
|
|