Traditional soup from Argentinia, a real rustic shepherd's secret

Ingredients

• 3 large peppers, different colours
• 2 medium-sized onions
• 2 sticks baby leek
• 1 large carrot
• 2-3 tomatoes
• 1 tablespoon of tomato puree
• 250g Chorizo
• 100g bacon, chopped
• Seasoning: salt, pepper, thyme, garlic, ketchup

Preparation

1. Brush and wash the vegetables.
2. Cut the paprika hulls into rustic pieces of solid size (2 x 2 cm).
3. Cut the onions into "juliennes" (strips).
4. Peel the tomatoes, remove the cores and chop them into pieces of 1.5 cm. (Tomato concasseè)
5. Sear the onions and the bacon in a table spoon of oil.
6. Season with salt and pepper.
7. Add a small amount of cayenne pepper or chilli.
8. Optional: garlic and fresh thyme.
9. Fill this up with beef soup.
10. Cut the Cabanossi into slices
11. Let the vegetables, the Chorizo and the cooked dices of potatoes simmer for 2-3 minutes.
12. Taste and add tomato puree and and optional ketchup.
13. Check if the vegetables are al dente.

Serving suggestion

Serve in pre-heated bowls and accompany with fresh white bread. Garnish with a dollop of whipped creame if you like