Winter tomato soup with couscous and beef

Usually tomato soups are considered a summer meal, but our soup is perfect for the cold season too. Its rich, spicy flavor and delicate velvety texture will impress you. We are sure he will become a frequent guest at your table.

Ingredients

• 400 g canned chopped tomatoes
• 1/4 cup couscous
• 1 cup green peas
• 1 medium onion
• 2 cloves of garlic
• 1.5 tsp ground coriander
• 1 tsp ground cumin
• 5 sprigs of parsley
• 1 tbsp. l. lemon juice
• olive oil
• salt, freshly ground black pepper
• For broth:
• 700 g beef pulp
• 1 medium onion
• 1 medium carrot
• 1 stalk of celery
• 2 sprigs of parsley, dill and cilantro
• salt

Directions

1. Place the meat in a saucepan, add 1.2 liters of cold water and bring to a boil. Remove foam, reduce heat and cook for 1 hour, covered. Peel carrots and onions and add to broth, add celery and herbs. Continue cooking the meat for another 1 hour. Salt at the end. Transfer the meat to a plate and keep warm, strain the broth.
2. Step 2
3. Peel the onion and garlic and chop finely. Heat the olive oil in a clean saucepan and sauté the onions until soft, stirring occasionally. Add garlic, coriander and cumin and cook for 1 minute more. Add the tomatoes and broth, bring to a boil. Reduce heat and simmer for 10 minutes.
4. Step 3
5. Add green peas, cook for 5 minutes. Then add couscous, cover the pan with a lid and remove from heat, leave for 5 minutes. Season the soup with salt, pepper and lemon juice.
6. Step 4
7. Cut the beef into portions. Pour soup into bowls, add meat and drizzle with olive oil. Chop the parsley leaves finely and sprinkle over the soup before serving.