Ingredients

Title Value
1. Pork 300 Column
2. Tomatoes in their own juice 400 Column
3. Carrot 1 PC.
4. Bulb onions 2 PC.
5. Potatoes 4 PC.
6. Bell pepper 2 PC.
7. Bay leaf 1 PC.
8. Clove 1 PC.
9. Garlic 2 clove
10. Greenery 20 Column
11. Vegetable oil 2 art. l
12. Black pepper taste
13. Salt taste

Cooking

1. Stage

Pour the meat with water and put on fire, when the water boils, add the whole, peeled onion, bay leaf and cloves, cook for about 1 hour. Remove the meat, strain the broth and return to the pan.

1. Stage. Pour the meat with water and put on fire, when the water boils, add the whole, peeled onion, bay leaf and cloves, cook for about 1 hour. Remove the meat, strain the broth and return to the pan.

2. Stage

Peel the potatoes and cut them into cubes, add to the pan.

1. Stage. Peel the potatoes and cut them into cubes, add to the pan.

3. Stage

Dice the onion, chop the garlic and fry in vegetable oil until soft. Then add diced bell peppers and coarsely grated carrots.

1. Stage. Dice the onion, chop the garlic and fry in vegetable oil until soft. Then add diced bell peppers and coarsely grated carrots.

4. Stage

Add chopped tomatoes to the pan along with the juice, simmer over low heat for 5 minutes.

1. Stage. Add chopped tomatoes to the pan along with the juice, simmer over low heat for 5 minutes.

5. Stage

Cut the pork into pieces and return to the pan, salt and pepper to taste. Add vegetables from the pan to the pan, bring to a boil, remove from heat, cover and let stand for 15 minutes. Serve sprinkled with chopped herbs.

1. Stage. Cut the pork into pieces and return to the pan, salt and pepper to taste. Add vegetables from the pan to the pan, bring to a boil, remove from heat, cover and let stand for 15 minutes. Serve sprinkled with chopped herbs.

6. Stage

Bon Appetit!!!

7. Stage

Tomato soup with pork is delicious, aromatic, rich and hearty. Cooking it is quite simple, you can replace pork with any other meat if desired. This soup is perfect for the whole family for lunch, especially men will appreciate it. If you took pork for cooking then choose pulp with a little fat, it will make the broth rich and will not be so dry afterwards.