John Myers
Onion and Bell Pepper Soup
The perfect onion and bell pepper soup recipe with a picture and simple step-by-step instructions.
- 1 bunch Soup greens fresh
- 3 piece Fresh onion
- 3 piece Bay leaves
- 500 g Beef leg slice with marrow
- 1 tsp Colorful peppercorns
- 3 Garlic cloves
- 1 Yellow pepper
- 1 Red pepper
- 1 Orange pepper
- 4 tbsp Rapeseed oil
- 1 tsp Ground caraway
- 2 Tomatoes
- Salt and pepper
- Peel the carrots and celeriac and cut into large pieces. Clean the leek, cut into rings and wash thoroughly in a colander. 1 Halve and quarter the vegetable onion with the skin. Put everything together with the beef leg, 1 teaspoon salt, bay leaves and peppercorns in a pressure cooker . Cover with about 5 liters of water, bring to the boil and cover and simmer for about 30 minutes.
- In the meantime, peel off the remaining vegetable onions and cut into strips. Peel off the garlic cloves and cut into slices. Halve the peppers, clean, wash, core, quarter and cut into strips. Heat the rapeseed oil in a saucepan, fry the peppers, onions and garlic vigorously. Season with salt, pepper and caraway seeds.
- Wash the tomatoes, halve and cut into large pieces, add to the peppers, bring to the boil and let simmer uncovered for 5 minutes.
- Lift the beef leg from the broth. Pour the broth through a sieve into the saucepan and bring to the boil. Remove the meat from the bones and cut into 1cm cubes. Pluck the parsley and chop finely. Add the meat and parsley to the stew and heat briefly. Season with salt and pepper
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