Hearty soups: The ultimate fridge-cleaning meal solution
If someone claims that soup can't be filling, it's a sign they've never had a hearty soup. Just one serving will keep hunger at bay.
The name of this soup is certainly not accidental—after a portion of this meal, everyone feels invigorated. It's meaty, with added vegetables and a rich flavour. It somewhat resembles goulash, but you can get creative during its preparation. A leftover piece of bell pepper? A few forgotten mushrooms? Or perhaps a leftover piece of sausage you bought for a stew? Don't hesitate; throw them into the pot. It's a "rich" soup where you don't skimp on quantity.
Hearty soup
Hearty soup is made from vegetables, meats, and cold cuts, making it perfect for "cleaning out the fridge," especially after Easter. It will perfectly warm you up after returning home and quiet the persistent rumbling in your stomach.
The roux gives the soup a thicker consistency and richer flavour, and you can adjust the meat and vegetable ingredients to your preferences. For example, you can replace the cold cuts and sausage with diced and fried bacon or opt for pork shoulder. There's plenty of room for creativity.
The soup tastes best the next day when the flavours meld, so feel free to prepare a larger portion. There won't be a shortage of people eager for seconds.
Ingredients:
- 3 potatoes,
- 1 onion,
- 4-5 mushrooms,
- About 300 grams of roasted meat or cold cuts (bacon can be used),
- About 1 litre of broth or stock,
- A piece of leek,
- 3 tablespoons of tomato purée,
- 2-3 pickled cucumbers or gherkins,
- Half a can of canned peas,
- Butter,
- Flour,
- Sweet and hot paprika,
- Salt and pepper to taste.
- Peel the potatoes, carrot, celery, and parsley, then cook them until tender in the broth.
- Dice the cold cuts and sausage, fry them in a pan, and add to the soup.
- Add thickly sliced mushrooms, cucumbers, peas, and tomato purée. Bring to a boil.
- Prepare a roux in a pan using flour, onion, and butter.
- Add to the soup.
- Season the entire dish to taste with salt, pepper, sweet and hot paprika, and marjoram.
Serve the soup warm. You can serve it with a dollop of sour cream. It will taste great with a wheat roll. Enjoy!
