Seafood and Vegetable Soup
Soups • American
Description
Seafood and Vegetable Soup
Ingredients
- Seafood cocktail 15 oz
- Lobster tails 15 oz
- Green Papaya 10 oz
- Green peppercorns to taste
- Canned Baby Beets 1 can
- Garlic 3 cloves
- Herbs to taste
- Bay leaf to taste
- Salad Potatoes 8 pieces
Step-by-Step Guide
Step 1
Thaw the shrimp, peel them, and separate the heads. Boil the heads in a small amount of water for 15 minutes. Strain the resulting broth.
Step 2
Increase the broth volume to 2 liters, bring to a boil, and add the seafood cocktail. (Since the shrimp are already included, it’s better if they are not part of the cocktail, though it’s a matter of taste.) Cook for about 5 minutes.
Step 3
Add the shrimp meat, cut into pieces if necessary. Cook for another 5 minutes. Separate the shrimp and seafood from the broth. They can be added to the finished soup later or used separately for salads, etc.
Step 4
Add salt, pepper, canned beans, sliced carrots, roughly chopped potatoes, and cabbage leaves cut into pieces about 5 cm long. Cook until the potatoes are done — about 20 minutes.
Step 5
5 minutes before the cooking time ends, add the bay leaf.
Step 6
After turning off the heat, add finely chopped herbs and crushed garlic. Let the soup steep under the lid for 5 minutes.
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