Beef and potato soup is one of the most popular soups of Armenian cuisine called "Sauce".
Cooking takes 60–70 minutes, of which 20–25 minutes for frying the ingredients, and 40–45 minutes for preparing the sauce.
Prepare the necessary ingredients. Boil the beef ahead of time. Peel potatoes.
Chop the onion.
Put the butter in a saucepan and turn on the heat. Immediately after the butter has melted, add the chopped onion.
Peeled potatoes cut into cubes and pour into a saucepan.
Peel the Bulgarian pepper from the seeds, chop and add to the pan.
Add pieces of boiled meat. The size of the pieces does not matter.
Stir the contents of the bowl.
Add tomato paste to the pot and mix well.
Instead of tomato paste, I used bell pepper and tomato paste.
Then add ground red and black pepper. Stirring occasionally, cook for another 15 minutes.
Pour the fried sauce ingredients with beef broth.
It took me 20 minutes from adding the onions to adding the meat stock.
Close the lid and continue to simmer the sauce over low heat.
After simmering for about twenty minutes, add bay leaf and salt to taste. I added 1.5 teaspoons of salt.
Add boiled water if necessary. I added 200 ml of water. Close the lid.
After 15 minutes, add dry basil. Close the lid and let it simmer for another 5 minutes.
Meanwhile, chop fresh herbs: cilantro and basil.
At the end of cooking, add chopped fresh herbs. Stir, close the lid and remove from heat.
After ten minutes, the beef soup can be served.
Armenian "Sauce" is ready.
Ingredients
Directions
Prepare the necessary ingredients. Boil the beef ahead of time. Peel potatoes.
Chop the onion.
Put the butter in a saucepan and turn on the heat. Immediately after the butter has melted, add the chopped onion.
Peeled potatoes cut into cubes and pour into a saucepan.
Peel the Bulgarian pepper from the seeds, chop and add to the pan.
Add pieces of boiled meat. The size of the pieces does not matter.
Stir the contents of the bowl.
Add tomato paste to the pot and mix well.
Instead of tomato paste, I used bell pepper and tomato paste.
Then add ground red and black pepper. Stirring occasionally, cook for another 15 minutes.
Pour the fried sauce ingredients with beef broth.
It took me 20 minutes from adding the onions to adding the meat stock.
Close the lid and continue to simmer the sauce over low heat.
After simmering for about twenty minutes, add bay leaf and salt to taste. I added 1.5 teaspoons of salt.
Add boiled water if necessary. I added 200 ml of water. Close the lid.
After 15 minutes, add dry basil. Close the lid and let it simmer for another 5 minutes.
Meanwhile, chop fresh herbs: cilantro and basil.
At the end of cooking, add chopped fresh herbs. Stir, close the lid and remove from heat.
After ten minutes, the beef soup can be served.
Armenian "Sauce" is ready.
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