Let me share one of my favourite soups with you and maybe the sloth will relent.
1 yellow onion, a vegetable which comes in a huge variety of sizes so good luck!
2 cloves of garlic, I know you probably want to be all “Hah I always double ANY garlic instructions!” because that’s cool. Thing is though it’s not meant to taste of garlic, it’s meant to blend into the background and be part of the flavour profile. Just treat them well and 2 cloves will be plenty, more on that later.
4 Potatoes, another greatly variable sized vegetable.
1 red pepper
400g ground beef. Preferably the 12% leaner stuff, but the 20% is often much cheaper.
Oil or butter for browning and sauteing.
500g diced/crushed tomatoes
Salt and pepper, to taste.
1.5 tsp cinnamon, ground
1.5 tsp cardamom, kernels whole. Or if you get whole pods then be fancy and do that.
1 beef bullion cube or about 5dl of stock, in which case cut out the water.
parsley if you want it
Served with thick “greek/turkish style” yoghurt.
Lets start off with the garlic because the pungent flavour of garlic comes from a chemical reaction happening when it’s cell structure gets damaged. This reaction however stops in acidic environments, so if you just press garlic into food straight away not much is going to be happening. This is probably why you want to put a full head of garlic into things.
So lets mince that garlic, nice and fine, with a knife. Look up some instructions if you need to. Pile that up on a corner of your cutting board and let the garlic hang out and marinate itself while you chop up the onion and dice the pepper.
Brown the beef in a pot while you crush the cardamom in a mortar with a pestle. Now if you are after all using the cheaper 20% fat ground beef you might want to drain some of that out here. Once the beef is browned add the crushed cardamom, cinnamon, salt, black pepper, onions and garlic saute that for another 2-3 minutes and add the bullion cube.
Add water, crushed tomatoes and bring to a boil, stir occasionally while you peel and dice up the potatoes. Add the potatoes and pepper then let it simmer on low heat under a lid for about 20 minutes or the potatoes are done, taste and add more salt and pepper and parsley if desired.
Serve with a dollop of yoghurt and some thick crusty bread.