Ingredients:
Green peppers
Tomatoes
Potatoes
Caraway seeds (crushed in a mortar)
Paprika
Salt
Strong peppers
Preparation:
Dice the pork bacon and fry it in a pan to release the fat. When ready, scoop out the fat with a slotted spoon and add the chopped onion. When the onions are golden, remove from the heat and add the paprika. Stir, add a little vegetable stock and bring to the boil.
Then you can add the chopped sheep bones, the chopped green pepper and finally the chopped tomatoes. When the tomatoes have cooked sufficiently and have browned back to the fat of the base, add the diced meat to the base. Season to taste with salt, cumin, finely chopped hot pepper and crushed garlic, then cook slowly over a low heat. It is best to simmer it in its own juices, which the salt will release from the meat. If this is not enough, add a little water or stock little by little.
When the meat is almost tender, add the diced carrots. Simmer with the meat for a few minutes. Finally, add the drained potato cubes, add enough water or stock to cover them, and bring the soup to the boil.
