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1
Prep the ingredients.
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2
Cut up the vegetables, and parboil the carrot and potatoes.
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3
Prep the soup.
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4
Put 1 tablespoon of olive oil and the finely chopped garlic in the earthenware pot and turn up the heat.
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5
When the garlic is fragrant, add the canned tomatoes, oregano, 2 cups (400 ml) of water and soup stock granules.
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6
Add ketchup to season.
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7
Taste, and adjust with salt and pepper.
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8
The broth should be on the salty side since the vegetables will dilute the soup as they cook.
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9
Once the soup is ready, enjoy the hot pot at the dinner table.
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10
The root vegetables are parboiled, so all you have to do is to make sure the meat is cooked through.
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11
Add some Tabasco and grated cheese to taste.
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12
If the hot pot is for adults, you could add Tabasco to the soup itself.
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13
When all the meat and vegetables are eaten, make a 'risotto' with the leftover soup.
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14
Rinse the cooked rice briefly to remove the stickiness.
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15
Put the rice in the soup and simmer until the flavors have permeated.
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16
Add the pizza cheese.
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17
Turn off the heat and put a lid on.
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18
When the cheese has melted, it's done.
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19
Add some parsley and black pepper to taste, and eat the 'risotto' while piping hot.
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20
It's flavorful and delicious!
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21
If you use pasta instead of rice, I recommend boiled penne.
