Meat soup with corn

For this recipe you will need:

 

     cutting meat - 800g
     bone broth - to taste
     smoked bacon - 120g
     mushrooms (fresh) - 50g
     Maize (corn) - 4 tbsp
     Fig - 3 tbsp
     tomato paste - 3 tbsp
     onion - 1 pc.
     Carrots - 1 pc.
     Celery - 1 pc.
     red pepper (ground) - 1 tsp
     vinegar - 1.5 tsp
     parsley (green), leeks - to taste
     Salt - to taste.




Trimmings and bones scalded with boiling water, add to pan and pour 8 cups of cold water. Put on the heat and cook until tender, ready broth.

Corn grain fill with hot water, add salt and cook for 20 minutes. Pan fry the bacon in maele, add finely chopped onion, grated on a medium grater carrots, celery, mushrooms, and well put out. Then add the red pepper, tomato paste, pour the broth, add the rice and corn. Season with vinegar.

Cook until thick soup. Before serving soup to decorate with chopped parsley, chopped leek, red pepper.