How to Make a Delicious Red Soup

Step 1 : To prepare this recipe, start by placing 3.5 liters of cold water in a pot with the beef bone or meat, and cook on low heat for 2 hours, adding the peas.

Step 2 : Meanwhile, slice the cabbage lengthwise, peel and cut the potatoes into chunks to fry and soak them in water to prevent browning, grate the carrot and pumpkin.

Step 3 : Carefully wash the beets, peel them, and set the skins aside in a ceramic cup, covering them with the hot broth being prepared and letting them rest.

Step 4 : In a skillet, heat oil and fry the grated beet for about 3 minutes, add lemon juice and dark or white sugar if dark is unavailable, continue cooking for 1-2 minutes more, adding a little broth to prevent drying.

Step 5 : Cover and cook on low heat for 15-20 minutes, adding broth as needed to keep it juicy.

Step 6 : In another skillet, heat oil and fry the grated carrot until browned.

Step 7 : Remove it, drain excess oil, and place in a container along with the prepared beet.

Step 8 : In the same hot oil, sauté the diced onion, add ground garlic, blended tomatoes (peeled beforehand) with grated paprika, sauté and add to the processed vegetables container.

Step 9 : After the 2 hours of cooking, add the cabbage and potatoes to the broth, season with salt, whole peppercorns, clove, and bay leaf, and cook everything for 20 minutes.

Step 10 : Next, add the processed vegetables (beet, carrot, onion, etc.), as well as the grated pumpkin, and cook for another 10 minutes.

Step 11 : Add the broth from the beet skins, discard the skins, bring to a boil, add chopped garlic and parsley, turn off the heat and let rest covered for 10 minutes.

Step 12 : At serving time, add one tablespoon of homemade mayonnaise or sour cream to each plate, mix, and enjoy.