Soup of the week "Red October"

At least once a week I try to make soup - it's good to have something liquid between all this grilling and meat eating! To make soup is good also for your fridge - you can use different veggies and leftover meat from previous week grilling. If you see that you will not eat all the meat you grilled during a couple of days - I suggest to wrap it to foil or plastic bag and freeze it. Then you can re-use this meat (ribs, steak, lamb chops, sausages, burgers etc) same or next week and it will make the process of your soup cooking also faster (because meat is already cooked).

I call this soup "Red Soup" or why not to make it more interesting and call it "Red October" - because it reminds me of a soup "Seljanka" from Russian kitchen. 

To make this soup you need the following:

3 potatoes

3 carrots

3 branches of cellary

3 slices of bacon

3 tbs of olive oil

meat from the previous week grill

handful of olives

1 onion

1 garlic glove

1 bell pepper

1 jar of tomato sauce

4-5 pickled cucumbers

1 slice of lemon

1 bay leaf

salt

freshly ground black pepper

dry herbs

fresh herbs (dill, parsley, sage, spring onion, basil)

Cooking:

Put at least 5L pot on medium heat, add olive oil. Cut bacon and put into a pot, add chopped onion and garlic, stir. Now cut potatoes to about 1x1cm pieces and carrots to a little smaller pieces and add to pot. Stir the mix time to time. Boil about 1,5L of water and add it to pot (later you can add some more - just look for consistency). Chopp bell pepper, cellary, pickles and meat and add to pot. let it get boiling and then add tomato sauce, bay leaf, olives, a slice of lemon, dry herbs (Italian mix), salt and freshly ground pepper. When boiling, turn heat to low and cook about 45 minutes. Serve with fresh chopped herbs and some sour cream.

Bon Appetit!