• In a cast iron pot, heat 4 Tablespoons of oil.
• Cut the meat into small pieces and add into the pot. Stirring the meat occasionally until it becomes brown (about 10 minutes.)
• While the meat is cooking, peel and wash your vegetables.
• Chop the onions and add to the meat, continue to fry for another 7 minutes or until the onions are soft and clear.
• Chop 2-3 tomatoes and also add into the pot.
• Now add 4 potatoes and 2 carrots, cut potatoes in smaller pieces and chop the carrots, then add to the pot. Cook for another 5 minutes.

• Add in 1 chopped red pepper and stir.
• Pour int the water, about 4 cups or enough to cover all the ingredients and an extra inch higher. Add in salt ( I add about a teaspoon) and pepper to your taste. Bring to a boil.
• Take off the foam that has gathered on top with a spoon. Add in the washed parsley (whole, not cut), reduce the heat to low, cover the pot, and simmer for about an hour, or until the potatoes are soft and cooked.

• After the potatoes and vegetables are cooked through, remove the parsley, (it was just for flavor) you won’t need it anymore.

The soup is ready, enjoy!

Equipment I Used

Hearty Soup

Print Recipe Pin Recipe

Course Main Course, Soup

Cuisine Russian

Servings 8

Calories 230 kcal

Ingredients

  

1x2x3x

• 1-2 lb beef or lamb cut into small pieces
• 4 potatoes peeled, chopped
• 2 carrots peeled, chopped
• 1 yellow onion chopped
• 1 red bell pepper chopped
• 2-3 tomatoes chopped
• 4 Tbsp oil
• 1 bunch fresh parsley whole
• salt to taste
• black pepper to taste
• 1 liter water

Instructions

 

• In a cast iron pot, heat 4 Tablespoons of oil.
• Cut the meat into small pieces and add into the pot. Stirring the meat occasionally until it becomes brown (about 10 minutes.)
• While the meat is cooking, peel and wash your vegetables.
• Chop the onions and add to the meat, continue to fry for another 7 minutes or until the onions are soft and clear.
• Chop 2-3 tomatoes and also add into the pot.
• Now add 4 potatoes and 2 carrots, cut potatoes in smaller pieces and chop the carrots, then add to the pot. Cook for another 5 minutes.
  
• Add in 1 chopped red pepper and stir.
• Pour int the water, about 4 cups or enough to cover all the ingredients and an extra inch higher. Add in salt ( I add about a teaspoon) and pepper to your taste. Bring to a boil.
• Take off the foam that has gathered on top with a spoon. Add in the washed parsley (whole, not cut), reduce the heat to low, cover the pot, and simmer for about an hour, or until the potatoes are soft and cooked.
  
• After the potatoes and vegetables are cooked through, remove the parsley, (it was just for flavor) you won’t need it anymore.
• The soup is ready, enjoy!
  

Nutrition

Nutrition Facts

Hearty Soup

Amount Per Serving

Calories 230 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Cholesterol 40mg13%

Sodium 61mg3%

Potassium 366mg10%

Carbohydrates 5g2%

Fiber 2g8%

Sugar 3g3%

Protein 11g22%

Vitamin A 3870IU77%

Vitamin C 35mg42%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword beef, bell pepper, carrot, hearty soup, lamb, low carb, main course, main dish, olive oil, onion, parsley, potato, soup, tomato

Tried this recipe?Let us know in the comments how it was!