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for 12 persons
2500 gram beef (shoulder)
2000 gram onions
2000 gram lard
5 garlic cloves
40 gram sweet paprika powder
1 tablespoon tomato puree
100 millilitre tarragon vinegar mixed with
100 millilitre water
1 can tomatoes (pelati, 850g)
1 bunch of herbs made of
1 sprig thyme
1 bay leave
parsley stalks, a lot
1000 gram mealy potatoes
2 red bell peppers
2 green bell peppers
6000 millilitre water (or second-broth, see comment)
meat spice:
salt
pepper
1 tablespoon majoram
1/2 lemon, grated zest
1 tablespoon hot paprika powder
1 tablespoon caraway, minced or mashed
turtle spice:
pinch of caraway
small sprig of thyme
pinch of majoram
pinch of fennel
pinch of curry powder
1 heaped teaspoon coriander
1 heaped teaspoon mustard seeds
3 cloves
50 black peppercorns
30 white peppercorns
pinch of oregano
cooking:
Absolutely essential is a big pot, which barely fits into the oven.
Cut the beef into small dices and mix it with the meat spice.
Dice the onions and roast them in lard until golden, in the end add the minced garlic to roast shortly. Sprinkle with paprika powder, add tomato puree, stir-fry carefully. Quench with vinegar water and cook until the liquid is almost boiled away. Now add the spiced meat and saute it in its own juice for 20 minutes.
Mix Tomatoes with juice in a blender, you may also pass it through a sieve, then add it to the meat and again let the liquid almost boil away.
Add now the bunch of herbs, the diced potatoes and the small diced bell peppers (maybe peeled), pour in water and put the uncovered pot in the oven to simmer for a few hours on 150°c.
On the verge of serving, season with turtle spice, which is being pound in the mortar.
comment:
It's not important to comply with cooking times, but pay attention to the power of spices! Drinks are optionally, we serve the soup with freshly baked bread and good vibes. In our restaurant we call the infusion of water to a good broth a 'second-broth'. Every housewife does it automatically, namely to pour in water from time to time. The soup is not getting better therefore, but you always have a basic soup for other dishes on your fingertips.
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