 
Thick, hearty and rich Portuguese stone soup
| raw sirloin 200 g | 
| smoked pig ears 200 g | 
| blood sausage 200 g | 
| sausage (spicy) 150 g | 
| potatoes 0,5 kg | 
| onions 120 g | 
| carrots 100 g | 
| garlic 4 cloves | 
| boiled red beans 250 g | 
| vegetable oil 25 ml | 
| water 2 liters | 
| cilantro 10 g | 
| parsley 10 g | 
| bay leaf 4 pcs | 
| paprika 1 tsp. | 
| salt to taste | 
| black pepper to taste | 
Step 1
Slice skewers and fry in oil until browned. Add the chopped onion and garlic and fry a little.
Step 2
Then slice and put in the pig's ear, blood meal and spicy sausage. Season with black pepper, paprika and stir-fry for 5-6 minutes.
Step 3
Then transfer everything to a pot, pour boiling water, add bay leaf, salt, chopped carrots and potatoes, beans and cook the soup at medium temperature for 25-30 minutes. Before serving, sprinkle with chopped herbs. Bon appetit!