Hello again everyone!
In the last issue of our program, we made estofado as a hot dish, and today we will try to make it the same, but in the form of soup.
I must say that it was with this option that our acquaintance with him began.
Once, while in Spain, in one restaurant we tried this work of culinary art and almost swallowed our fingers! Incredibly delicious!
As always, you can see everything we need and its quantity in this picture:
- Meat (1 kg beef or pork)
- Two glasses of water
- Tomato paste
- Potato
- Carrot
- Onion
- Garlic
- 4 tbsp. spoons of olive oil
- 3 tbsp. spoons of wine vinegar
- Pinch of oregano
- Ground pepper
- Salt
We cut the meat approximately as for shish kebab:
Next, put the meat in a saucepan, add water, oil, wine vinegar, tomato paste and diced onion and garlic:
Mix:
Put it on the fire and wait until it boils. After this, add oregano and pepper and salt to taste:
Cover with a lid, reduce the heat to low and leave to simmer for an hour and a half.
While this is happening, we clean the vegetables:..
… and cut them into fairly large cubes:
After an hour and a half, we try our brew, and if there is not enough salt, add more salt:
Pour the potatoes and carrots in there and leave for another 30 minutes until the carrots become soft:
Ready. Since, in our understanding, this cannot be called soup (too thick), you can put it as the second:
Or, still pour it into a bowl:
In any case, bon appetit!
