The simpler the soup, the less ingredients it has, the tastier it is. Cornmeal soup is one such dish. It is quick and easy to cook, to observe how the plates of the household instantly empty, it is a pleasure. Dishes using corn grits are nourishing, nutritious and very tasty. The soup, prepared according to this step-by-step recipe, is moderately thick and moderately liquid. Optionally, you can increase the amount of products for the same volume of broth.
See also: Kulesh - soup with corn grits and smoked lard: recipe with photos.
Ingredients for making soup with corn grits
- Broth (beef) - 1.5 l
- Cornmeal - 100 g
- Bulgarian pepper - 1 pc.
- Carrots - 1 pc.
- Garlic - 1 clove
- Fresh dill, salt, allspice
Cooking Cornmeal Soup
Only on a tasty, well cooked broth, you can cook excellent soup. To do this, take a bone with meat, pour cold water. We put on a big fire. As soon as it boils and dark scum forms above, we pour out the water. Fill the pan with a new portion of cold water. We put stew. Put peeled whole carrots and onions. They will give the broth a beautiful golden color. After boiling, reduce the heat to a minimum, cook at least 1-1.5 hours, if there is scale, collect it with a spoon. Cooking time depends on the quality of the meat, the young cooks faster than the old.
So, we take ready broth, we warm up. Bulgarian pepper cut in small pieces: first, divide the vegetable in half, then chop into strips, cut them across.
Grate the cleaned carrots and garlic on a fine grater.
Fry vegetables in a frying pan in vegetable oil until half cooked pepper. Make sure the carrots are not burnt.
We put the dressing in boiling broth, there is a thin stream of syrup and corn grits.