Zuba toscana soup

 

Italian soup "Zupa Toscana"

I offer you, dear cooks, my favorite soup, which I tasted in an Italian restaurant in America. So tasty, rich, satisfying and garlicky and creamy...! Thanks to my friend Nastenka for the recipe! In general, try it yourself, you won’t regret it!!!

Category:  Broths and soups  Hot soups  Other soups   

Cuisine: Italian

Ingredients for “Italian soup “Zupa Toscana””:

• Bacon – 150 g
• Minced meat (Italian, with Italian spices) - 200 g
• Garlic - 4 teeth.
• Potatoes (small) - 8 pcs.
• Broth (heaped) - 1 tsp.
• Salt - 0.5 tsp.
• Water (a lot;) I think you’ll figure it out here.)
• Cream (Fat) - 300 ml

Cooking time: 40 minutes

Number of servings: 6

Nutritional and energy value:

Ready meal
kcal 3006.3 kcal	proteins 69.3 g	fat 170.7 g	carbohydrates 240.5 g
Portions
kcal 501.1 kcal	proteins 11.6 g	fat 28.5 g	carbohydrates 40.1 g
100 g dish
kcal 168.9 kcal	proteins 3.9 g	fat 9.6 g	carbohydrates 13.5 g

Recipe for “Italian soup “Zupa Toscana””:

• 

  It is better to prepare all the ingredients in advance, as the soup cooks very quickly. The first step is to chop the bacon and fry it. We put it in a saucepan in which the soup will be cooked, but leave the fat (our own after frying). While we fry the bacon, put a kettle of water to boil, we will need it later, but this all goes by very quickly.

• 

  Now the minced meat. I have ready-made minced meat with Italian spices, but you can make it at home. I usually take half (I chopped the one that is a little larger and decided to take a photo, I hope it will be useful to someone.) I recommend preparing the minced meat a day before you use it. Add salt, paprika, dry garlic powder, pork or beef broth, hot pepper, thyme and a little water to the ground minced meat (preferably pork). All spices should be ground into sand. Refrigerate overnight at least, then use.

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  Cut into cubes and fry in the same bacon fat. It should be fried not in cubes, but constantly stirring with a spatula, as if straightening it into small pieces. This process takes about 5 minutes, do not overcook. As soon as the minced meat is ready, add garlic, passed through a press or grated on a fine grater. Stir, wait 20 seconds and add to the bacon.

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  It is best to take potatoes young. Wash well and cut into small pieces. If the potatoes are old, you can also just peel them. We already sell potatoes clean in the store; even with a strong desire, there will be no crunch in the soup. But if you have doubts that purity cannot be achieved, then it is probably better to clean it.

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  Add potatoes to the pan, also add 1 heaping teaspoon of dry chicken broth. Add a little salt and you can add pepper. Pour boiling water to cover the potatoes. Cook for about 20 minutes, until the potatoes are ready, over medium heat and do not cover the lid! It may take a little more or less time.

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  When the potatoes are ready, add a glass of boiling water and 300 ml of heavy cream, you can replace it with less fat, but more quantity will be needed. The thickness of the soup can be adjusted individually. We wait for the soup to boil slightly, turn it off and leave it on another stove, there is no need to overheat the cream! At the moment when the soup boils, taste the salt, you may have to add a little. We close the lid and let our arrrromatic soup stand for about 10 minutes. No one can stand it anymore, the aromas are just oh!

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  Serve the soup in portions with finely chopped kale, or tear it up, I like it better... Bon appetit, dear friends! While kale is not in the ingredients on the cooker, I’ll add it later (and delete this phrase;)

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  With bread... According to the recipe - with garlic bread... I have a baguette with hot peppers and cream cheese. Have fun!