Hearty soup: A delicious way to clear out your fridge

The name of this soup is no accident—after a portion, everyone feels invigorated. It's meaty, with added vegetables and a rich flavor. It somewhat resembles goulash, but you can get creative during its preparation. Have a leftover piece of bell pepper? A few forgotten mushrooms? Or maybe some sausage you bought for a stew? Don’t hesitate; throw them into the pot. It's truly a "rich" soup where you don’t skimp on quantity.

Hearty soup is made from vegetables, meats, and cold cuts, making it perfect for “cleaning out the fridge,” especially after Easter. It will warm you up after returning home and quiet the persistent rumbling in your stomach.

The roux gives the soup a thicker consistency and richer flavor, and you can adjust the meat and vegetable ingredients to your liking. You can replace the cold cuts and sausage with diced and fried bacon or try pork shoulder. There’s plenty of room for creativity.

The soup tastes best the next day when the flavors meld, so feel free to prepare a larger portion. There won’t be a shortage of people eager for seconds.

Ingredients:

                        
• 3 potatoes
• 1 onion
• 4-5 mushrooms
• About 11 oz roasted meat or cold cuts (bacon can be used)
• About 1 quart of broth or stock
• A piece of leek
• 3 tablespoons of tomato puree
• 2-3 pickled cucumbers or gherkins
• Half a can of canned peas
• Butter
• Flour
• Sweet and hot paprika
• Salt and pepper to taste

          
1. Peel the potatoes, carrot, celery, and parsley, then cook them until tender in the broth.
2. Dice the cold cuts and sausage, fry them in a pan, and add to the soup.
3. Add thickly sliced mushrooms, cucumbers, peas, and tomato puree. Bring to a boil.
4. Prepare a roux in a pan using flour, onion, and butter.
5. Add the roux to the soup.
6. Season the dish to taste with salt, pepper, sweet and hot paprika, and marjoram.

Serve the soup warm. You can add a dollop of sour cream. It pairs excellently with a wheat roll. Enjoy!