Kofta Soup with Peas and Potatoes
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon chili
- 1 teaspoon ginger powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cardamom
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 2 large tomatoes, peeled and chopped
- 3 tablespoons tomato paste
- 2 cups peas
- 2 medium potatoes, cut
Kofta mixture
- 400 grams ground meat
- 1/2 medium onion, grated
- 1 clove garlic, crushed
- 1/2 cup parsley, finely chopped
Preparation
In a small bowl, place the chili, ginger, cumin, coriander, turmeric, salt, pepper, and cardamom, and set aside.
In a pot, heat the oil, add the onion and garlic, and stir until wilted.
Add the tomatoes and tomato paste, stir with the onion, and leave for a few minutes to cook.
Add the peas and half of the spices, and stir to mix the ingredients.
Add 1 liter of boiling water, then leave the mixture on medium heat until it boils.
Add the potatoes, and leave the mixture to boil for 5 minutes.
For the kofta: in a bowl, place the meat, remaining spices, onion, garlic, and parsley, and mix well. Knead the kofta well to make it smooth.
Shape the kofta into 3 cm balls.
Add the kofta balls to the pea broth, and leave on low heat until cooked and the meat is done.
Serve with rice.
