Aromatic, spicy paprika soup with filling “meat dumplings” is an ideal idea for lunch on cold days.
Paprika is a source of flavonoids, provitamin A, vitamin E, vitamin C and potassium, calcium, magnesium and iron. Red varieties have a higher content of dyes, including valuable lycopene.
- 4 large red peppers
- 2 onions
- 2-3 cloves of garlic
- minced meat from ham
- tomato puree
- salt, pepper to taste
Clean the peppers, peel the onion and cut into quarters. Put the peppers, onions and garlic on a baking tray with baking paper and bake at 180 degrees for about 25 minutes. During baking, cook the broth on vegetables (carrot, parsley, leek, celery, allspice, bay leaf, salt) and add minced meat from ham. When the peppers are baked, peel them from the skin and cut them into smaller pieces. Remove the vegetables from the broth. Add paprika, onion and garlic to the stock. Also add half of the tomato puree and cook for a while. Season with chilli, salt and pepper. Before serving sprinkle with parsley.