Thick vegetable soup with minced meat

Thick vegetable soup with minced meat is a fragrant, bright, very satisfying and tasty soup. One of the advantages of this recipe is that there is no need to boil the meat broth or pre-boil the meat for the soup: the minced meat cooks very quickly, and the soup will end up with a rich meat flavor. It's really delicious and simple. I recommend to try.

Ingredients

• Minced meat (pork + beef one to one, 955 gr.)
• Potatoes (6 small tubers, 760 gr.)
• White cabbage (2 very small heads, 500 gr.)
• Bulgarian peppers (400 gr.)
• Carrot (1 large, 260 gr.)
• Onion (4 small onions, 330 gr.)
• Garlic (1 medium head, 50 gr.)
• Hot pepper (optional)
• Tomato paste (5 tablespoons with a large slide)
• Olive oil (1.5-2 tablespoons)
• Water
• Greenery:
• Parsley (1 large bunch)
• Dill (1 large bunch)
• Spices:
• Salt (to taste)
• Ground black pepper (preferably freshly ground, to taste)
• Coriander (preferably freshly ground, 0.5 tbsp.)
• Paprika (2 tablespoons without a slide)
• Dried basil (1.5 tablespoons)
• Dried garlic (0.5 tbsp.)

Directions

1. Let's prepare all the ingredients. Prepare or defrost minced meat. Peel potatoes, carrots, onions and garlic (I had young potatoes with a thin skin, I didn’t peel them, but just washed them well). Rinse and dry the bell peppers and herbs (this time I had frozen multi-colored peppers, cut into small cubes).
2. Remove the seeds and stems from the bell peppers. Cut the peppers, carrots and onions into small cubes, finely chop the garlic.
3. We cut the potatoes into small cubes, chop the cabbage thinly and thinly.
4. In a well-heated pan, greased with olive oil, add the onion and simmer it over a slightly above medium heat (on my electric stove 6 out of 9) under the lid until translucent, stirring occasionally so that the onion does not begin to fry.
5. Add the minced meat to the onion, lightly salt and simmer, stirring occasionally, until the entire minced meat changes color.
6. Add carrots and continue to simmer until soft, stirring occasionally.
7. Add bell peppers, stir and simmer for a couple of minutes.
8. Add garlic, stir and simmer for a couple of minutes.
9. Add potatoes, mix.
10. Pour in hot water, add salt to taste and all spices. Cook until potatoes are half cooked.
11. Add the cabbage, stir and continue to cook until it is soft and the potatoes are fully cooked.
12. When the potatoes and cabbage become soft, add finely chopped greens, mix and immediately remove the pan from the heat.
13. Let the soup brew under the lid for 15 minutes and you can serve.
14. Thick vegetable soup with minced meat can be served with sour cream and crackers, but even without additives it is quite self-sufficient: fragrant, rich, satisfying, bright and very tasty.
15. Bon appetit!