Party soup "Hot Pot"

Ingredients for 10 servings:

• 1,200 g beef, beef brisket (diced about fingertip-sized)
• 600 g onion(s), diced
• 100 g lard (for frying)
• 800 g potatoes, diced
• 1 can white beans (800g)
• 1 can kidney beans (425g)
• 1 can chili beans (425g)
• 1 can of tomatoes (peeled tomatoes)
• 4 bell peppers, diced (2 yellow and 2 red)
• 4 red chili peppers (pitted and finely chopped)
• 4 cloves garlic (finely chopped)
• 3 tbsp tomato paste, 3-fold concentrated
• 300 ml red wine, strong, dry
• 3 liters of vegetable broth
• 2 tsp, leveled salt
• 2 tsp, levelled black pepper, freshly ground
• 1 tbsp, sautéed mustard seeds, freshly ground
• 1 tbsp, sautéed cumin, freshly ground
• 1 tsp coriander, freshly ground
• 2 tbsp spice mix, Pimenton de la Vera (dulce)
• 2 tbsp spice mix, Pimenton de la Vera (spicy)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 10 minutes

spicy party soup

Cut the meat into small pieces, peel and dice the onion, peel and finely chop the garlic, wash, peel and dice the potatoes, wash, trim and dice the bell peppers, deseed and finely chop the chili peppers. Brown the meat in a heavy pot in hot lard in 3-4 batches, season with salt and pepper, and set aside in a bowl. Brown the diced onion in the lard, add the garlic, brown the tomato paste, add the chili and meat, and deglaze with the red wine. Simmer for 30 minutes, adding a little more stock if necessary. Add the diced potatoes, bell peppers, and beans. Add the spices, peeled tomatoes, stir, and pour in the vegetable stock. Simmer for another 30 minutes. If you want to prepare the soup in advance, reduce the cooking time to 15 minutes, transfer it to a cold pot, and cool quickly. Keep it cold until the evening or the next day, then reheat it slowly. If that’s still not spicy enough for you, feel free to add harissa. I leave that to my guests and always have ayran at home for those with sensitive skin.