John Myers
Barbecue Soup
The perfect barbecue soup recipe with a picture and simple step-by-step instructions.
- 900 g Saddle of pork
- 300 g Onions
- 3 Pc. Cloves of garlic
- 2 tbsp Tomato paste
- 5 tsp Meat soup clear bouillon cubes
- 1,25 l Water
- 300 g Paprika
- 500 g Gypsy sauce
- 250 g Steak sauce
- 300 g Corn
- 150 g Pineapple
- 150 g Pickled cucumber
- Oil, salt, pepper, paprika powder
- Cut the meat into approx. 5 – 2 cm small cubes and season with salt and pepper. Brown the meat cubes evenly in a pan with a little oil.
- In the meantime, finely dice the garlic and cut the onions into large pieces. Put the meat in the soup pot and sweat the garlic and onions in the remaining oil until they are translucent.
- Add the tomato paste and stir in evenly. Briefly fry the tomato and onion mixture, deglaze with water and also add to the stockpot.
- Add the gypsy and steak sauce and the soup powder, fill up with the remaining water and slowly bring to a boil.
- Cut the peppers into strips, dice the pineapple and cucumber very finely. Add everything together with the corn to the soup and simmer for 10 minutes.
- If necessary, season the soup with salt, pepper, paprika powder and pineapple juice.
- Baguette or a bread roll goes well with it. Good Appetite!
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