Thick, rich stews are popular in southern France. Ripe tomatoes, bell peppers, olives and herbs … Aromas of the sun and summer in every plate!
Purpose: For lunch
Main Ingredient: Meat / Vegetables / Beef / Potatoes
- Beef - 700 Grams (shoulder)
- Potatoes - 500 Grams
- Carrots - 3 Pieces (young)
- Onion - 1 Piece
- Green onions - 2 Pieces
- Garlic - 3-5 Cloves
- Sweet pepper - 1 Piece
- Tomatoes - 2-3 Pieces (ripe)
- Peperonade - 2 Art. spoons
- Celery stalk - 1 Piece
- Olives - 10-12 Pieces
- Greens - 1 Bunch (parsley, basil, celery)
- Herb Blend - 2 Teaspoons
- Ground paprika - 2 Teaspoons
- Olive oil - 2 tbsp. spoons
How to make Spicy Potato Soup
Cook a rich beef shoulder stock. Strain the broth, measure out 2 liters, cut the meat into pieces. Cut the potatoes into medium-sized cubes and dip in the broth. Cook until the potatoes are almost done.
Chop vegetables. Cut the carrots and celery into slices, cut the pepper into quarters and chop into strips, finely chop the onion as well as the garlic.
Heat the oil and lightly gild the onions - onions and green - and the garlic.
Then add the carrots, celery and peppers to the skillet. Pass for 3-4 minutes.
Add the peeled, ripe, diced tomatoes. Simmer until the tomatoes soften.
Add hot peperonata or pickled peppers, paprika, and herbal mixture. The recipe for peperonata can be found here:
Let it warm up and add the contents of the skillet to the soup. Add olives, cut in half. Bring to a boil, boil for a couple of minutes. Dip chopped greens into the soup and turn off the heat.
Let the soup steep for about 20 minutes. Serve in deep bowls, pouring "with a hill." Serve deliciously both dried bread and fresh bread with the soup.