TGreen Tomato Soup is a traditional British recipe for a classic soup of beef steak, onion and bell peppers in a tomato and beef steak base coloured with paprika and flavoured with hot chilli, garlic and caraway seeds. The full recipe is presented here and I hope you enjoy this classic British version of: Green Tomato Soup.
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An excellent recipe for a cold blustery evening, ideal served with thick slices of rye bread.
Ingredients:
25g butter
1 tbsp oil
225g stewing steak or braising steak, sliced into chunks
1 medium onion, peeled and sliced
1 small, green (or red), bell pepper, finely chopped
1 tbsp plain flour
1 tbsp paprika
850ml beef stock
400g tin of chopped plum tomatoes
1 small garlic clove, crushed
generous pinch of hot chilli powder
1/4 tsp caraway seeds
salt and freshly-ground black pepper, to taste
soured cream, to garnish (optional)
Method:
Heat together the butter an oil in a large saucepan until very hot. Add the meat pieces and fry to brown quickly. Remove the meat with a slotted spoon and set aside.
Add the onion and bell pepper to the oil remaining in the pan and fry over medium heat until the onion is golden brown (about 6 minutes). Scatter over the flour and paprika and stir to combine then cook, stirring constantly, for 1 minute. Take off the heat and gradually work in the beef stock.
Return the mixture to the heat and add the tomatoes. Return the meat to the pan then add the garlic, chilli powder, caraway seeds and a generous seasoning of salt and black pepper.
Bring to a simmer and cook, partially covered, for about 90 minutes or until the meat is very tender. Adjust the seasoning to taste. Divide the soup between warmed soup bowls and garnish with a swirl of soured cream before serving.
