Creamy bell pepper, plum and beef soup

An intriguing combination of flavours

Ingredients (serves 6)

  • 6 large coloured bell peppers
  • 1 red onion
  • 1/2 teaspoon cinnamon
  • 15 large plums
  • 1 tablespoon coconut oil
  • 2 tablespoons cane sugar
  • 1 tablespoon tomato paste
  • 500 g minced Sokołów beef
  • 1 tablespoon olive oil
  • 1/2 teaspoon sweet ground red pepper seasoning
  • 1/2 teaspoon smoked ground red pepper seasoning
  • 1/2 teaspoon salt
  • 3 litres beef stock


Discard the stem and all the seeds from the peppers and dice them. Dice the onion. Bring the beef stock to a boil, add peppers and onion and cook with a lid on for about 12 minutes. Cut the plums into halves and remove the pit. Heat coconut oil in a pot, melt cane sugar in it and add cinnamon. Add the plums and simmer for about 15 minutes, stirring all the time. Heat olive oil on a frying pan. Add beef, sweet and smoked ground red pepper seasoning, some salt and pepper. Fry until the meat is crisp. Once the bell peppers are boiled in the stock, blend them until smooth. Add some salt and pepper. Pour the soup into a bowl and garnish it with plums and meat.







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