Red Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb of beef, pork, and lamb, cubed | 3 Tbs butter or lard | 1 medium onion, finely chopped |
| 1 Tbs paprika | 6 cups water | 2 Tbs flour |
| 4 skinned tomatoes, chopped | 2 medium potatoes, diced | 2 Tbs fresh parsley, chopped |
| 1 | In a large pot, fry the onion in butter on low heat till almost golden, stirring occasionally. Raise the heat to medium, add the meat and brown it all over. Add the flour and paprika, and fry for a couple of minutes. Add the water, bring slowly to a boil, reduce heat, and simmer partially covered till almost tender. |
| 2 | Add the tomatoes and potatoes, and salt and freshly ground black pepper to taste. Cook till tender, about twenty minutes. Sprinkle with finely chopped parsley when serving. |