Styrian Sour Soup
Sour beef soup, a traditional dish of the Lower Styria Region, is easy to cook from the remains of meat, which accidentally are on hand in your fridge.
- 500 g pork (beef)
- 4 potatoes
- 2 bay leaves
- 2 onions
- 3 tablespoons flour
- 3 cloves garlic
- 1 dL red wine
- 3 tablespoons tomato paste
- 0.5 glass sour cream
- 1 teaspoon salt
- 5 grains of black pepper
- 1 tablespoon chopped parsley
- Cut the meat into small pieces, put into a shallow saucepan and pour with 1 litre of water. Add a pinch of salt, a bay leaf and a clove of garlic.
- Wash, peel and chop potatoes. Put it in a saucepan with meat and cook over moderate heat for about 15 minutes.
- Peel and chop onion and the remaining garlic. In a deep frying pan, heat the sunflower oil, and then fry onion in it. Sprinkle with flour and mix. When the flour darkens, add garlic and pour with wine.
- Pour the contents from a small saucepan into a deep saucepan and mix well. Remove garlic clove.
- At the end, add tomato paste and sour cream to the soup. Add salt and pepper to taste. The soup is cooked for 10 minutes over moderate heat. Before serving the dish, it is recommended that you sprinkle it with chopped parsley.
Divide soup between bowls and serve with homemade bread.
Instead of wine, you can use a tablespoon of vinegar.
Instead of pork, you can use chicken, beef or other meat.
Beef soup tastes perfectly with nutmeg and thyme (0.5 teaspoon nutmeg or 0.5 teaspoon thyme).