Thick potato soup
This potato soup recipe is made by my relatives in the Crimea, and there, for some reason, it is called "sauce". It is thick, rich and flavorful - a perfect first course for cold winter days.
Constituents (for a 3-liter pot):
- meat - 600 gr.
- onion - 1-2 pcs.
- carrots - 1-2 pcs.
- potatoes - 1 kg
- bay leaf - 2 pcs.
- peppercorns - 6 peas
- salt, ground black pepper - to taste
- parsley or dill herbs
- sunflower oil
Preparation of thick potato soup:
Cut the meat (you can use any kind of meat) into pieces and fry it in heated sunflower oil until browned and transfer it to a pot.
And then put it in a pot.
In the remaining oil, fry the onion sliced in half rings for 2-3 minutes.
Then add the coarsely grated carrots and fry for another 3 minutes. Transfer the cooked onions and carrots to the meat.
And then add the coarsely grated onions and carrots to the meat.
In the remaining oil, fry the coarsely chopped potatoes until lightly browned and add to the rest of the ingredients.
Add the potatoes.
Fill all the ingredients with hot boiling water so that it covers the vegetables by 1-2 cm. Add bay leaf, pepper, salt and pepper.
Pour all the ingredients in hot boiling water to cover the vegetables.
Bring the soup to a boil and simmer over medium heat until all ingredients are cooked, then turn down the heat and allow the potatoes to cook down slightly.
Serve hot. The finished dish can be sprinkled with fresh herbs.
Enjoy!
